Put some salty ham slices in a baguette and spread it with butter to form France's national sandwich.

Where to buy: There are many places, such as street bakeries, snack bars (bistro - think of it like Chengdu snack bars on the street~), and street stalls.

The almond pancake, regarded as luxurious and delicious by the French, is called macaron in French.

It is a small dessert made with egg whites, almond flour, white sugar and icing sugar. In the 19th century, it became a favorite afternoon tea dessert of the nobles.

Proust's former residence is on the rue Marselbe, just across the road from here. In 1913, it was in this restaurant that he wrote the first part of "In Search of Lost Time", "Svanner's Place", the famous

"Little Madeleine pastry" is the signature of this restaurant.

Picasso moved his studio to No. 7 of this street in 1936. Unlike Proust, who could only afford "little madeleine pastries", Picasso was already very rich at that time, and the Labellois restaurant became

His "Royal Dining Room" represents the highest level of Parisian cuisine in the early 20th century, including "Three Emperors Foie Gras", Soubis lamb chops, white truffle omelette, rice wine steamed trout, and Picasso's lover Dora Ma

The "steamed foie gras" written down by Dora Maar - a triangular puff pastry bag. After being cut open, there is tender foie gras inside, and the fragrance is lingering. Don't underestimate this dish that inherits the essence of Parisian cuisine.

, all aspects of material selection, workmanship, heat and baking are mastered, so that it will not be steamed into a "sugar triangle".

French snails are known as the "gold in meat". Snails are rich in nutrients and have great medicinal value.

Among the many countries where snails are eaten, French snails are the most famous.

French snails are high in protein and low in fat, and contain a variety of vitamins, trace elements and amino acids that cannot be synthesized by the human body.

According to the French Dietetic Association, snails have the functions of clearing away heat, detoxifying, and reducing swelling. They can regulate blood pressure and prevent cardiovascular and cerebrovascular diseases. Long-term consumption can beautify the skin and prolong life.

The French have always regarded eating snails as a symbol of fashion and wealth.

On every festive occasion, the first cold dish at the family banquet is snails.

According to statistics, the French eat 60,000 tons of snail meat every year, equivalent to 300,000 tons of live snails, of which more than 90% rely on imports.

There are more than 500 stores specializing in snail food in Paris.

The cooking of French snails is unique, usually based on roasting: apply a layer of butter on the snail meat, mash the snail meat with onions, garlic, etc., mix with butter and seasonings, and stuff the cleaned and complete snails

into the shell, and then put the "modified" "snail" into a round iron plate with 6 round holes at the bottom, and place it on the fire to bake.

When the butter is roasted, you can take out the snails and eat them.

The French use very special tools for eating snails, which are special pins and pliers.

Snail eaters hold the snails with pliers in one hand and pick out the snail meat from the shell with a pick in the other hand, and dip it in sauce or chili sauce, which is delicious.

Foie gras It is no exaggeration to call foie gras a noble food.

Foie gras is "Foie Gras" in French, and the word "Gras" means "top quality".

You can’t really eat French food without trying foie gras.

If we make an analogy, foie gras is as valuable as shark's fin and sea cucumber in our Chinese food.

The history of eating foie gras can be traced back to the Romans more than 2,000 years ago, who truly discovered the deliciousness and pleasure of eating foie gras.

At first they were eaten with figs and presented to Julius Caesar, who considered them a delicacy.

Later, it spread to Alsace and the countryside of southwestern France. Gradually, people began to use foie gras to make aspic and pate, and eat it with French bread. It is simple, convenient and approachable.

It was not until the time of Louis XVI in France that foie gras was presented to the court as a tribute to Louis XV. After tasting it, it was deeply loved by the king and became famous. It was praised by many well-known writers, musicians and artists at that time, and this laid the foundation for

Its extraordinary status as a noble delicacy.

In 1870, foie gras was cooked for the first time.

A pastry chef serves foie gras at Mar6a Chal de Contades, which is wrapped in dough and served at the reception.

Since that time, Strasbourgian foie gras has been associated with foie gras, and many consider Strasbourg's foie gras to be the best in the world.