French cuisine is one of the three major cuisines in the world. In France, everything related to eating is regarded as a sacrament, because it provides two most appreciated aesthetic enjoyment-food and conversation. In addition to the exquisite taste, the combination of wine and dishes and elegant dining etiquette are prerequisites for entering French cuisine. You can't go to France without ordering famous dishes such as truffles and foie gras. Although the weight is small, it is exquisite and worth tasting slowly.
It is suggested that you don't need to order all the dishes when ordering. You should do what you can and see the budget. Generally, there are several grades of French restaurants: Bistrot (home-cooked restaurant), Brasserie (small restaurant) and Gastronomie, and the consumption quota also increases with different grades. It should be noted that if you want to go to a high-end restaurant, you should make an appointment in advance. Men wear suits and ties, and women wear dresses or suits.
Good food must be accompanied by good wine, or wine. French people are used to eating red wine with red meat or heavy dishes, and white wine with chicken and seafood. It is a common phenomenon that red wine and white wine appear on the table at noon and dinner, which is generally called wine in the meal. The order of serving French food is: 1 appetizer; 2 soup or salad (seafood); 3 cups of smoothies; 4 main course; 5 salad (vegetable leaves); 6 cheese plate; 7 desserts; 8 coffee or tea, don't forget to pay attention to it when you have the opportunity to taste French food next time.
[foie gras]
French cuisine plays an important role in modern European cuisine and is often used as a blueprint for serving and menu combination in first-class restaurants and hotels. In French cuisine, French fried foie gras is known as the three major cuisines in the world.
The Romans knew how to make fried foie gras about 2000 years ago. Later, in the period of Louis XVI in France, foie gras was deeply loved after being presented to the French court. Since then, it has become a delicious dish widely used in the court. At that time, many famous musicians, writers and celebrities rushed to praise it, and since then it has established the status of top food.
Since foie gras can be regarded as the top food in the world, the feeding process of geese also has its own uniqueness. Within 14 weeks after hatching, geese will be kept outdoors, providing a natural environment and greatly enhancing their immunity. 14 weeks later, the breeder began to force feed the geese with special millet three times a day for four weeks. In order to prevent the geese from being nervous or even dying in the process of forced feeding, all the geese will be fed one by one, and they will be patted or listened to music constantly to help them swallow and calm their emotions. This is also the reason why foie gras is so expensive, because its labor has almost accounted for most of the cost.
In French, foie gras is foie gras, and the soup is fried, so if you see that foie gras is fried in the appetizer of a French restaurant, it is French fried foie gras. When tasting fried foie gras, it is best to match the sauce cooked with sweet wine, or add dried figs to fry it together, so that the aroma of foie gras can match the aroma of figs and taste different.
[caviar]
Caviar, the three most familiar cuisines in the world, is actually salted fin fish eggs. This famous delicacy was known as the best in the world as early as13rd century. It is rumored in a Danish newspaper that a local factory received an order to make finfish caviar, which should be the earliest record of caviar.
In addition to fin fish, caviar also uses materials such as trout, sturgeon, cod and snakehead. Among them, snakehead is the most special, because its growing place is limited to the Caspian Sea and the Black Sea. Caviar can be paired with any material without losing its delicious taste, whether it is cold dishes, wine, cakes, etc. And caviar can be combined into a wonderful dish. If caviar is really the most commonly used place, it is probably an appetizer with champagne!
As for how to eat caviar, first spread it gently on your tongue, and slowly crush the caviar one by one with the tip of your tongue, and you will feel the rich, sweet and clear sauce. The higher the grade, the higher the fish fat content in caviar and the lower the salt content. Therefore, caviar with high quality and trade generally has a sticky taste and a more refined flavor.
Besides eating, pay great attention to the spoon used to scoop caviar. In order not to let the vessel overwhelm its elegance, but also to prevent the quality of caviar from being affected by high temperature, it is generally eaten with a shell spoon. As for the metal spoon used in general dining, it will seriously damage the aroma of caviar, so it is definitely forbidden to use it.
[Truffle]
Truff, also known as "black mushroom", "foie gras" and "caviar", is an underground mushroom. Truffles, which have the reputation of "black diamonds" in France, are not mushrooms strictly, because they are parasitic on tree roots and buried deep in the soil, so they must be discovered by well-trained dogs with a keen sense of smell.
Truffles are very sensitive to temperature and humidity. If it is not handled properly, it can be "thin" by one tenth in just three days. Losing weight means losing money, which often makes bosses feel distressed. So in order to preserve truffles, it is like someone putting truffles in a sealed rice bucket or sharing a room with eggs. The result was unexpected. Rice and eggs fully absorb the taste of truffles, and at the same time, the moisture of truffles will not evaporate quickly, creating another taste of truffles. The best tasting season for truffles is1February to March of the following year. Bordeaux wine can be drunk with ordinary red wine.
[buttermilk]
Fromage is world-famous, and cheese is absolutely indispensable on the French table. In France, there are 345 kinds of cheese only through official regulations, and each kind of cheese has its own unique personality. No wonder someone once said that in France, you can eat different kinds of cheese every day from 65438+ 10 to 65438+February. In addition, some French people say, "As long as a good piece of farm cheese, a glass of wine and a piece of freshly baked bread is the supreme enjoyment on earth." This shows that the French like cheese.
The essence of cheese is determined by the difference of climate, geographical environment, pasture, cattle and sheep. The texture and flavor of cheese are subtly influenced by yeast, container, preparation method and ripening time. In Normandy near the sea, cattle and sheep ate slightly salty grass, which gave birth to distinctive dairy products. This barren inland land is famous for goat cheese. Cattle and sheep eat fertile pasture in spring and summer and produce abundant milk. In addition to processing and drinking, farmers also make all kinds of cheese for storage in winter. Every autumn, it is the time when cheese turns yellow slowly. "Gourmet" recognized that the cheese at this time had the best texture, the most charming taste, and was sweet and delicious.
Fried scallops with foie gras.
Features: through ingenious combination, matching of materials and techniques, it presents an elegant food that melts at the mouth.
Ingredients: 3 slices of French foie gras, 6 fresh scallops, 6 asparagus strips, onion 100g, 30g carrot and 20g onion (sliced and fried with salt, twisted into paste).
Production: soak fresh shellfish in water, that is, soak them in ice water, then cool them quickly, add onion and ginger salt wine, fry until the stamens of yellow asparagus are taken out on both sides, and scald them with salt water as a dish decoration; Take out the foie gras, fry it slightly, put it on fresh shellfish, and add sauce to serve.
Description: French onion soup
Features: typical French flavor, rich fragrance.
Ingredients: 2000g beef, 500g onion, 0/50g salad oil/kloc-,20g salt, a little pepper, a little slice of bread and a little sauce.
Production: Slice the onion and fry it in salad oil until brown. Add onion and beef soup into the pot and stir until it boils. Add salt and pepper. When the soup is served, put the slices of bread into the soup basin and sprinkle with sauce.
Description: French spicy pork chop
Features: fresh and tender meat, spicy and appetizing.
Ingredients: 4 pork chops, salt, coarse pepper, 250 ml concentrated milk, garlic, French mustard sauce and coriander leaves.
Production: pat pork chops evenly on both sides with the back of a knife, put them in a plate and sprinkle with salt and pepper; Heat the pot, put oil, add pork chops and fry until golden brown; Add cream, garlic slices and mustard sauce to a frying pan and bring to a boil. Add the right amount of salt to adjust the taste. When the soup is cooked into a thin paste, add chopped coriander and take it out of the pot.