French cuisine is one of the three great cuisines in the world. In France, everything related to eating is regarded as a sacrament, because it provides two most appreciated aesthetic enjoyment-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 the 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 major cuisines.
The Romans probably knew how to cook fried foie gras more than 2,000 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 Foie gras in French, and the decoction is Saute, so if you see Foie Gras Saute in the appetizer in a French restaurant, it is French fried foie gras. When tasting fried foie gras, it is best to match the sauce cooked with sweet wine, or add dried figs to fry together, so that the aroma of foie gras can match the flavor of figs, and it tastes different.
[caviar]
Caviar, the most familiar of the world's three major cuisines, is actually salted fin fish eggs. This famous delicious food was hailed as the best in the world as early as 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.
In addition to fin fish, caviar also uses materials such as trout, sturgeon, cod, and snakehead. 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 clear 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 refined flavor.
In addition to eating, we should also pay great attention to the spoon used to scoop caviar. In order not to let the utensils overwhelm its elegance and 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 will seriously damage the aroma of caviar, so they are definitely prohibited.
[truffle]
Truffe, also known as "black mushroom" and "goose liver" 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 soil. Therefore, it is necessary to rely on well-trained dogs with a keen sense of smell to find its trace.
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 only 345 kinds of cheese officially stipulated, and each cheese has a unique personality. No wonder someone once said that in France, you can eat different kinds of cheese every day from 1 month 1 day to1February 3 1 day. 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 difference 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 for cheese to turn yellow slowly. It is recognized by gourmet that cheese at this time has the best texture, the most charming taste, and it is sweet and delicious.
Description of dishes: Fried scallops with foie gras.
Features: through ingenious combination, matching of materials and craftsmanship, it presents an elegant cuisine and melts at the mouth.
Ingredients: 3 slices of French foie gras, 6 fresh scallops, 6 asparagus sticks, onion100g, 30g of carrot, 20g of onion (sliced and fried with salt, twisted into a paste).
Production: soak the fresh shellfish in water, that is, soak them in ice water and cool them quickly, add onion and ginger salt wine, fry them until the stamens of yellow asparagus are taken from both sides, scald them with salt water and serve as a dish decoration; Take out the foie gras, fry it slightly, put it on fresh shellfish, add sauce and serve.
Description of dishes: French onion soup
Features: typical French flavor, strong flavor.
Ingredients: 2000g beef, 500g onion, 0/50g salad oil/kloc-,20g salt, a little pepper, a little slice of bread and a little sauce.
Production: Slice the onion and fry it with salad oil until brown. 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, 250ml thick milk, garlic, French mustard sauce, and coriander leaves.
Production: pat the pork chops evenly on both sides with the back of a knife, put them in a plate and sprinkle with salt and pepper powder; 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.