1, cheese

France has nearly 400 kinds of cheese, as the saying goes, every day a cheese, a year will not repeat. Some cheeses have a strong flavor, while others are light and soft. For first-timers, Camenbert is a must-see, a very homely cheese, native to the Normandy region, in the shape of a round patty with a hard rind and a soft interior. Brie, a soft cow's cheese, is also considered accessible, as is Roquefort, a sheep's milk cheese, as well as Chèvre, a goat's cheese, and Bleu, a blue-molded cheese, in different varieties, each with its own exotic aroma.

2, foie gras

The mellow smooth fat foie gras, is the French Christmas, New Year's festive dishes, but also protected cultural heritage. Many people have the habit of pickling their own foie gras at home, and there are also canned foie gras patés in stores. Because it is not cheap, there are also alternatives or mixes made from duck liver (Foiegrasdecanards), the higher the proportion of foie gras, the more expensive it is. Foie gras is usually served as an appetizer, spread on bread with a little jam. Foie gras is also eaten pan-fried, and can be served with artichokes, truffles, or side dishes such as apples and pears.

3, snails

Snails, also known as French snails, is an appetizer of the finest snails from the vineyards of the Burgundy region. Because of the large size and dense meat. French snails take a long time to cook, add a lot of butter, and garlic and other seasonings together baked, fragrant, and some regions also boiled into soup eating method. The dish is popular in China, where it seems to be made in all Western restaurants, but it's famous in France more because escargots used to be expensive, and aristocrats flaunted their family fortunes by pursuing the dish.

4, duck breast

The French are addicted to duck, especially duck breast. Only a few breeds of duck can make duck breast, and not all duck breasts are called Magret. There are two classic ways to eat: one is air-dried (Séché), one is hot. The former is rich in fat and is usually served as an appetizer in thin slices, while the latter can be cooked either medium-rare (Saignant) or medium-rare (Rosé), depending on the cuisson, and drizzled with balsamic vinegar. This is a main course and is recommended to be accompanied by a red wine from Bordeaux or the Southwest.

5. Baguettes

In France, no matter what time of day it is, you'll see a baguette in your hand on the street. Bakery freshly baked baguettes wheat aroma pungent, the outer skin is very hard, bite up the tough, but the inner core is white and soft. They cost about 1 euro a piece, and you can buy half a baguette as an option, so they are a commonplace delicacy. Some stores also thoughtfully roasted garlic or with olive crumbles and other flavors, to give the guests a little butter before the food is served, or after the meal dipped in the sauce to wipe the plate. French sandwiches are also usually made on baguettes, such as the Parisian sandwich, which is made by filling the center of a cut baguette with slices of ham and cheese, lettuce and sauce.

6, French toast

A common fast food in small restaurants (Bistro or Brasserie). Traditionally, two slices of bread are filled with ham and cheese and a delicious white sauce, and then fried until the bread is golden and crispy and served with vegetables. Nowadays there are also more options, such as smoked salmon, eggs and many more.

7. Oysters

An unmissable fall and winter delicacy is the rich man's favorite oyster, depicted in Maupassant's "My Uncle Yule". They are at their peak around Christmas time, and the way they are eaten in the novel is now the most popular: open the shell, drizzle a few drops of fresh lemon juice on them, and the soft, seawater-scented flesh is ready to be eaten. Normandy is the largest producing region, and Brittany has many more. You don't have to go to a restaurant to get them, but you can buy them at the seafood market during the market season. If you are worried about the waste caused by eating in the restaurant, the market can be retailed, you may want to buy one or two to taste.

8, macaron

People love macaron, it is displayed in the window of the boutique sweet store art. This is actually a sandwich small round cake to the surface of the crispy, almond flavor surplus taste on top. The traditional flavor is very sweet, so if you are not particularly fond of sugar, we recommend choosing a fruit flavor. In addition, in France, no matter what dessert, please with tea or coffee to relieve fatigue.

9, beef tartare

France's popular beef cuisine, fresh raw beef chopped into pieces mixed with crushed pickles, chopped onions, mixed with olive oil, the top of a fresh egg yolk. To serve, break up the egg yolk to double the tenderness of the beef, then drizzle with a good amount of SauceWorcestershire. Salmon tartare can be made in the same way. Please note that the standard Chinese stomach travelers, French cuisine in the beef cuisine is to eat the meat in the delicious juice, the mouth has the original flavor of the juice splash filled mouth is the best, which is completely different from Chinese food is concerned about the five spices stewed over a fire.

10, onion soup

From the Roman era began to popularize, may be the most representative of the French soup is onion soup, generally presented as a starter. The surface of the soup has a crust formed by a layer of cheese, and inside, in addition to chopped and simmered onions, there is often soft-cooked bread.