when it comes to French cuisine, it starts with the 16th century French king Henry IV the Great. Before he took office, France was still in a "wild" state of grasping rice by hand, and the so-called food was out of the question. All this was until Henry IV married an Italian princess. With the queen's marriage to France, a large number of Italian chefs accompanied her to Paris, and the queen herself was a "sister-in-law Ma" who loved the kitchen. Since then, the situation of food in Henry's court has taken on a new look, and many Italian delicacies have become popular in the court. And knives and forks became popular, and the French, under the leadership of Henry IV, began to learn to dance with knives and fork gracefully. In the late period of Henry IV, the court and even local lords hired chefs from Italy to hold banquets. On that day, the so-called aristocratic banquets were often held at the same time as eating, drinking and having fun, and both food and performances were eaten and served. Wandering poets and jugglers must perform during the dinner, and the dishes are served by the servants in turn, and the guests and guests taste them. Until the end of the banquet, the serving book has become a part of the performance. Riding on the east wind of the Renaissance, French cuisine also began to prosper, getting rid of the darkness and backwardness of the Middle Ages. However, there is still a gap from the real French cuisine.

By the time of Louis XIV, French cuisine had another chance to leap forward. With the rise of France's national strength during this period, and because Louis XIV himself also likes luxury, the luxury of French court meals has become the highest in Europe. James II, who was ousted because of the "glorious revolution", visited Versailles. In order to welcome him, Louis XIV held a grand banquet, which lasted for three days and nights, and at night it was also a night meal. So much so that afterwards, James II was greatly surprised by this. He recalled his past "bitter days" and repeatedly lamented that the previous dishes were eaten for nothing. At the same time, Louis XIV began to train French local chefs to get rid of the dependence on Italians. His practice is to hold a national cooking competition, and the winner will be recruited into the Palace of Versailles to award the so-called CORDO NBLEU, which has become the dream goal of all French chefs, and this award has been preserved to this day.

Louis XV later developed French cuisine on this basis. The social status of chefs has also been greatly improved, and they have become a noble and artistic profession. For a time, a hundred schools of thought contended in the French food market, and it was a thriving scene. In religious circles, Catholicism advocates the use of sugar, Protestantism advocates the use of butter, and in ideological circles Voltaire is the first to put mushrooms in turkeys to increase the flavor. Rousseau also became the earliest vegetarian in the West to oppose eating meat, and Diderot even said the following quip: "I can live without poetry, music, art, conscience, feelings, friends and books, but as a civilized person, I can't live without food." Lavalette, a famous French chef, first published The French Chef, the earliest food book in French history.

French cuisine is one of the three greatest cuisines in the world. In France, everything related to eating is regarded as a sacrament, because it provides two most appreciated aesthetic enjoyment at the same time-food and conversation. In addition to the exquisite taste, the collocation of wine and dishes and elegant dining etiquette are all 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 very delicate and worth tasting slowly.

it is suggested that you don't need to order all the dishes when ordering, you can do what you can and depend on your budget. Generally, there are several grades of French restaurants: Bistrot (home-cooked restaurant), Brasserie (small restaurant) and Gastronomie, and the consumption quota also rises with different grades. It should be noted that when you want to go to a high-end restaurant, you should make an appointment in advance, wear a suit jacket and tie for men, and a dress or suit for women.

Good food must be accompanied by good wine, or the right wine. French people are used to eating red wine with red meat or heavy dishes, while white wine with chicken and seafood. It is a common phenomenon that red wine and white wine appear on the dining table at noon and dinner, which are generally called wine in meals. The order of serving French food is: 1 appetizer; 2 soup or salad (seafood); 3 smoothies; 4 main course; 5 salad (vegetable leaves); 6 cheese plate; 7 dessert; 8 coffee or tea, don't forget to pay attention to it next time you have the opportunity to taste French food.

[ foie gras]

French cuisine, which plays an important role in modern European cuisine, is often used as the blueprint for serving and menu combination in first-class restaurants and hotels. Among French cuisine, French fried foie gras is known as the world's three greatest cuisines.

The Romans probably knew how to cook fried foie gras more than 2, years ago. Later, in the period of Louis XVI, France, foie gras was deeply loved after being paid tribute to the French court. Since then, it has become a delicacy widely used in the court. At that time, many well-known musicians, writers and celebrities competed to praise it, and since then it has established its position as a top food.

Since foie gras can be regarded as the top food in the world, the feeding process of geese has its own uniqueness. Within 14 weeks after hatching, geese will be kept outdoors to provide a natural environment, so that their immunity can be greatly enhanced. After 14 weeks, the breeders 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 geese will be fed one by one, and they will be constantly patted or listened to music to help them swallow and calm their emotions. This is why the price of foie gras is so expensive, because its labor has almost accounted for most of the cost.

Foie Gras is French for foie gras and Saute for decoction, so if you see Foie Gras Saute in appetizers in French restaurants, it is French fried foie gras. When you taste the fried foie gras, it is most suitable 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 flavor of figs, and it has a unique taste.

[Caviar]

Caviar, the most widely known of the three major foods in the world, is actually salted finfish roe, which is a famous delicious food, earlier than the 13th century. It was rumored in a Danish newspaper that a local factory received an order to make fin fish caviar, which should be the earliest record of caviar.

besides finfish, caviar also uses materials such as trout, sturgeon, cod and herring. Among them, the snakehead is the most special, because its growth place is limited to the Caspian Sea and the Black Sea. Caviar can be matched with any material without losing its delicious flavor, 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 the eating method of caviar, first spread it gently on the tongue, and slowly crush the caviar grain by grain with the tip of the tongue, and you will feel the rich, sweet and cool sauce. The higher the grade, the higher the fish fat content in caviar will be, and the salt content will be reduced accordingly. Therefore, caviar with high quality and trade will generally have a sticky taste and a more delicate flavor.

Besides eating method, In order not to let utensils overwhelm its elegance, and at the same time to prevent the quality of caviar from being affected by high temperature, shell spoons are generally used to eat. As for the metal spoons used in general dining, they are definitely prohibited because they will seriously damage the aroma of caviar.

[ truffle]

Truffe, also known as "black fungus" and "foie gras" and "caviar", is an underground mushroom. Truffles, which have the reputation of "black diamonds" in France, are not strictly mushrooms, because they are parasitic on the roots of trees and buried deep in the earth, so they must be found by well-trained dogs with a keen sense of smell.

Truffles are very sensitive to temperature and humidity. If they are not handled properly, they can be "thin" by one tenth in just three days. Losing weight means that the banknotes are gone, which often makes bosses feel distressed. Therefore, in order to preserve truffles, they are opened, for example, if someone puts truffles in a sealed rice barrel or in a room with eggs. The result was an unexpected surprise. Rice and eggs fully absorbed the smell of truffles, and at the same time kept the moisture of truffles from evaporating quickly, creating another flavor of truffles. The best taste season of truffles is from December to March, and Bordeaux wine can be drunk with ordinary red wine.

[ buttermilk]

French cheese is famous all over the world, and cheese is absolutely indispensable on the French table. In France, there are 345 kinds of cheese only through official regulations, and each cheese has a unique personality. No wonder someone once said that in France, you can eat different cheeses every day from January 1 to December 31. In addition, some French people say, "Just one good farm cheese, a glass of grape wine and a piece of bread just out of the oven is the supreme enjoyment on earth." This shows that French people like cheese.

The essence of cheese is determined by the differences of climate, geographical environment, pasture and cattle and sheep. The texture and flavor of cheese are subtly influenced by yeast, container, making method and ripening time. In Normandy, near the sea, cattle and sheep ate grass with a slight salty taste, which gave birth to distinctive dairy products. The inland land with scarce grass is famous for goat cheese. Cattle and sheep eat fertile pasture in spring and summer, and the milk yield is abundant. In addition to processing and drinking, farmers also make all kinds of cheese for storage in winter. Every autumn, it is the time when the cheese turns yellow slowly. It is recognized by gourmet that the cheese at this time has the best texture, the most charming taste, and it is sweet and delicious.

Description of dishes: Fried fresh scallops with foie gras

Features: through ingenious combination and matching of materials and techniques, elegant dishes are presented, which can be melted in the mouth.

Ingredients: 3 slices of French foie gras, 6 fresh scallops, 6 asparagus sticks, 1g onion, 3g carrot and 2g onion (sliced and fried with salt, twisted into paste). Take out the foie gras, fry it slightly, put it on the fresh shellfish, and add the sauce to serve.

Description of the dish: French onion soup

Features: typical French flavor, fragrant taste

Ingredients: 2g beef, 5g onion, 15g salad oil, 2g salt, a little pepper, a little slice of bread and a little sauce

. Add onion and beef soup into the pot and stir until it boils. Add salt and pepper. When the soup is served, add slices of bread to the soup basin and sprinkle with sauce.

Description of dishes: French spicy pork chop

Features: fresh and tender meat, spicy and appetizing

Ingredients: 4 pork chops, salt, coarse pepper powder, 25ml thick milk, garlic, French mustard sauce and coriander leaves

Making: pat the pork chops evenly on both sides with the back of a knife and put them in. Heat the pan, add oil, add pork chops, and fry until golden brown; Add cream, garlic slices and mustard sauce to the frying pan and bring to a boil. Add appropriate amount of salt to adjust the taste. When the soup is cooked into a thin paste, add chopped coriander and take off the pan.