Years later, the scenery on the journey has been gradually blurred, but for a foodie, it can still awaken the taste buds once touched their taste memories ...
Diet is often a reflection of a country's culture, generation after generation of residents, by the region, products, history of all kinds of influences, the formation of different habits, and every bit of it is reflected in the food culture. The diverse food cultures of the world's countries are breathtaking, but when it comes to the artistry of the dishes, it is none other than French cuisine.
France is the only country that can be compared to China in terms of the degree of attention paid to food, and French food is known for its fine selection of materials and meticulous production. Regarding eating, the French have always taken the route of " Eat enough - Eat well - Eat mood ", so in their eyes, food is not only a kind of enjoyment, but also a kind of art. Whether it is the delicate taste of French food, delicious sauces, gorgeous tableware and plating, are sought after by gourmets around the world.
Anyone who has ever been to France is not only y enamored of the romanticism of the French people, but also lost in the temptation of French cuisine... Whether you love haute cuisine or street food, there is something for everyone. We'll pick a few of the most iconic French dishes and make sure you try them all so you don't waste your time in France.
Foie gras
Foie gras
Foie gras is one of the best-known foods in Europe. In Europe, foie gras, caviar, truffles, they are regarded as "the world's three delicacies", at the same time, foie gras is one of the traditional French dishes. According to records, it was the Romans more than 2000 years ago who really discovered the pleasure and deliciousness of eating foie gras, because wild geese eat a lot of food before migration, storing energy in the liver to adapt to the needs of long-distance flight, and wild geese caught during this period of time are also the most delicious flavor. Later, people added to the fattiness of the foie gras by filling the goose's stomach with crushed dried figs to make it gain weight quickly.
Is it foie gras or duck liver you're eating?
The French name for this delicacy is 'Foie Gras', which translates to 'Foie Gras' in English and 'Foie Gras' in Chinese. It is for this reason that many people feel that as long as they order "Foie Gras" in French cuisine, they will eat foie gras.
But the truth is the opposite: in French cuisine, the whole category of foie gras is divided into two completely different categories: foie gras d'Oie and foie gras de canard. And, over 90% of the 'Foie Gras' sold in France is duck liver.
So, when going to a smaller local restaurant in France, if it's not specifically stated, it's mostly duck liver that's served at the table. And, duck liver and foie gras in the appearance and taste there is a very obvious difference, duck liver color is light, after eating the mouth will have some fishy taste. And foie gras is a little pinkish, the taste is like drinking good wine, and at the same time a little light chestnut flavor.
Baked snails
Baked snails
The snails of French cuisine, with their chubby shapes and similarities to the snails that we often eat, are more commonly known as French snails (?). Helix pomatia? If you're in France, if you're not afraid to eat snails, you have to try them, otherwise it's a shame.
Snail cuisine is a famous French dish, and in French restaurants, there is a special baking dish for this dish, which has six small pits filled with green liquid, in which the snails are dipped before eating, so that they do not roll back and forth.
When you eat snails, you must use your left hand to use tongs, and your right hand to hold a fork, and use the fork to pick out the snails, dip them in the green liquid juice and then put them into your mouth, and then you will feel the aroma of the herbs spreading in your mouth, and then bite it, and your mouth will be full of the aroma of garlic, and the aroma of butter. Baked snail meat is fresh and flavorful, eaten tender and crispy, and we usually eat some similar to conch ~
The French people's high demand for food and meticulous meticulous production, so that the snail of this special ingredient into the French famous signboards. While savoring this delicious dish of baked escargot, one can also gain a deeper understanding of the time-honored French culinary culture.
French steak
French steak
French steak is one of the representatives of the Western cuisine, French style. It is made by frying and deep-frying, and is crispy on the outside and tender on the inside with a bright red color.
In medieval Europe, pork and lamb were the meats of the common people, while beef was the meat of royalty, and it was cooked with peppercorns and spices, which were a sign of their status at the time, and was served on special occasions to honor the owner's dignity.
So how rare should a steak be?
The degree of doneness of steak,? There are generally four stages:
■ un?steak?Bleu - is what is known as one-minute rare, nearly raw steak. The front and back sides are heated on a hot iron plate for 30 to 60 seconds each, with a slightly charred yellow color on the surface, and a completely bright red raw meat state in the middle.
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■ un?steak?saignant - a triple-rare steak. Steaks at this doneness are juicier. Most of the meat received high temperature infiltration transmission to the center, but has not yet produced a big change, cut with a knife after the top and bottom sides are brown, the center of the place is from pink to fresh meat color, cut with a knife when there will be blood oozing out.
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■ un?steak?à?point - A medium rare steak with a browned surface. At this degree of doneness, the inside of the steak is pink with the light gray and brown of the cooked meat, and the temperature of the steak is well-balanced throughout, with a thick, chewy texture.
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■ un?steak?bien?cuit - a fully cooked steak. This type of steak has a coffee color or even a degree of charring throughout, and has a thick texture.? However, it is rarely chosen in French restaurants.
In France, there is another type of steak called Tartare,? This steak is made from the finest ground beef topped with a raw egg and a few spices, and can be eaten with mustard, black pepper, salt, and other seasonings according to your personal taste.
The French like their steaks rare, because they are medium-oily and slightly bloodied, and have a more flavorful taste. At half-raw the beef retains the wonderful original beef juices, which are fresh and flavorful. On the contrary, the longer the steak is grilled, the more the juices evaporate and the meat becomes tougher, and the freshness disappears.
Croissant
?Croissant
If you've ever seen Paris in the early morning, you'd know that the bakeries and cafés are already starting to smell the baked bread. The aroma of baking crusty bread, especially freshly baked croissants, is always the most sought-after breakfast item.
Parisians start their day with a hot cup of Expresso and a freshly baked croissant in an alleyway in front of their house, sitting in a cafe for those who are sophisticated, or walking around with it in their hands for those who aren't. It's the temperature of the croissant and the coffee that seems to revitalize the day, especially in the colder months.
The French, who pride themselves on their baking skills, are the leading producers of puff pastry today. But this type of pastry is called "Viennoiserie" in French. The origins of puff pastry are not in France, and there's a lot of story behind this little croissant!
Legend has it that the Turks attempted to invade Austria while the Austrians slept by digging tunnels underneath the city walls, and the only people who didn't sleep that early in the morning were the bakers who were preparing the bread for the day's market.
One of the bakers heard the Turks digging and sounded the alarm to stop the invasion, and the baker's only request was that he be allowed to bake a pastry to commemorate the victory. So, the corsage was created to commemorate the victory over the siege of Vienna by the Ottoman Turks in 1683.
In honor of this baker, bakers all over Vienna made breads in the shape of the crescent moon on the Turkish flag to signify that they had "taken" Turkey. So, the most traditional kosher is in the shape of a crescent moon.
In 1839, the Austrians opened a Viennese bakery in Paris, and the crescent-shaped croissant was so popular that the French used the French word for "crescent", "Croissant", to call it. From that moment on, the croissant began to be innovated by French bakers, and became the most popular and even the representative of French bread.
The creative French not only made croissants in many shapes, but also in different flavors. There are wrapped in filling, and cut in half to make French sandwiches, in short, all kinds of croissants can be found in the streets of France. No wonder foodies say: "Couscous is a must-have on the menus of tourists traveling to France"!
Macaron
Macaron
Every Frenchman who longs for romance has two dreams of Paris in his heart: one is the bright lights of the Champs Elysées, and the other one is the wide range of The other is the dazzling array of dessert cakes. The colorful world of desserts, if you erase the French art and romance, there may be only black and white.
In France, dessert is not only an indispensable part of people's daily diet, but also the essence of a culture and the pride of a nation. dessert chef and dessert itself, has been given too much romantic color, people always say, dessert chef is comparable to the jeweler, dessert is as beautiful as a dream.
Macarons, is a representative of the French desserts, rich in color, small and lovely, every time you see macarons, as if leading people into a colorful world, so people are fascinated.
Macaron translated as Macaron, rumor has it that when macarons were first introduced to France, there is a big difference with today's macarons - the previous Camarons only a single slice, there is no excessive sandwich, with the passage of time, the slow development of the sandwich and add different condiments to create colorful colors. Create a colorful color, in this way, in France to carry forward the macarons, but also be affixed with a strong French label, so, macarons is not only a dessert, food, but also carries a culture.
The earliest macarons were only used in aristocratic banquets, a symbol of luxury, but with the development of history, they also gradually entered the common people's homes.
In France, the most famous is Pierre Hermé's macarons, which cleverly combines fruits, flowers, yogurt, chocolate and other ingredients, and has made a gradient color macarons and the upper and lower layers of different flavors of the macarons, layers of rich, delicate and sweet taste, unique flavor.
A city's charm, food is an indispensable part of the important part of the different taste experience represents the character of a city. Even after a few years, the scenery on the journey has gradually blurred, but for a foodie, it can still awaken the taste memories that once touched their taste buds.
The French show elegance, the French culture conveys romance, and the French food has inherited the essence of culture, which has nourished the French people from generation to generation. Among the world's three major cuisines, French cuisine accounts for one of them, people are not only intoxicated by the exquisite dishes of French cuisine, but also immersed in the delicious French flavor.
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