Top ten French cuisines
1, LADUREE almond cake-a good almond cake has distinct layers, crisp outside and soft inside. When you take a bite, you will first taste the thin and brittle shell, and then the soft and dense inner layer made of cream. The toughness of almond cake will support the filling and add chewiness to the soft filling.
2, French _ snail-when eating _ snail, you need to match special dining utensils, hold the snail with pliers in your left hand, pick the meat out of the shell with a small fork in your right hand, and bite it with the tip of your tongue. The meat of the snail is sweet and crisp under the infection of various seasonings.
3, French foie gras-the main ingredients are foie gras, black fungus, Tricholoma matsutake, red garlic, cream, butter, salt, sugar, pepper and so on. Using baking cooking technology, it tastes delicious.
4. Caviar-especially sturgeon eggs. Together with foie gras and black truffle, it is also known as the three luxury foods in the world, and it is also known as "black gold" or "Caspian black pearl" because of its scarce output and deep color.
5. Black truffle, also known as truffle, is a kind of wild edible fungus that grows underground. It is very picky about its growing environment. As long as the pH of sunlight, water or soil changes slightly, it can't grow. It is called "black diamond". Auricularia auricula is fragrant and delicious, with rich fragrance and crisp meat.
6. Guerrado Oyster-its meat is plump and firm, its taste is elastic and chewy, its flavor is delicate and layered, it is full of marine flavor and sweet aroma of oysters, and it has a subtle hazelnut ending, which is distinct but delicate.
7. French onion soup-made of onion and beef soup, usually with croutons and melted cheese on it. The cooking process usually takes the chef three hours to complete. The onion soup tastes soft and tender, which makes people want to take a bite.
8. Foie gras-Foie gras made of this kind of foie gras is also a very famous food. There are many ways to eat foie gras, which can be used as an appetizer, accompanied by a toast list, or mixed with other materials to make an appetizer. French foie gras is expensive and cheap. If you can, you must try foie gras at the Grand Hotel. There must be a surprise.
9. French blue lobster-dark blue in color, thick, tender, thick and sweet regardless of size. You can feel the rich and delicious lobster flavor at the entrance, and you can vaguely taste the salty taste of the ocean.
10, Marseille fish soup-top fish soup needs as many as 12 kinds of white meat fish and shellfish. First, stir-fry onions, tomatoes, garlic and fennel with good olive oil, add thyme, Italian parsley and bay leaves, and season with dried orange peel. Finally, add saffron to add color, and then add fish and shells.