Introduction to French Cuisine Among the three major cuisines in the world, French cuisine occupies a place.

The characteristic of French cuisine lies in the use of fresh seasonal ingredients, coupled with the chef's personal unique preparations, to complete unique artistic delicacies that are unparalleled in terms of vision, smell, taste, touch and sympathetic nerves.

In terms of food quality, service level, and dining atmosphere, the overall performance is more refined. In China, French cuisine represents exquisiteness, romance, elegance, and expensiveness. For truly expensive French cuisine, a meal may cost about 7,000 yuan per person.

The price depends entirely on the type of dishes. Since French cuisine attaches great importance to fresh and high-quality raw materials, most domestic French restaurants use the method of air transportation to eat freshly, which attracts many gourmets to come here. This also causes the price of French cuisine to be among the highest.

A great occasion.

The characteristic of French food is juicy and juicy. To eat French food, you must have exquisite tableware and picturesque dishes to satisfy the vision; the aroma of wine to satisfy the sense of smell; the delicious food in the mouth to satisfy the taste; wine glasses and knives and forks in a quiet and peaceful space

Interlacing is the highest enjoyment of touch and taste.

This attitude of using all five senses together develops a soulful and focused taste.

In recent years, French cuisine has continued to strive for excellence, and has pushed past classical dishes into the so-called Nouvelle Cuisine cooking method (Nouvelle Cuisine), and used each other. The modulation method pays attention to the combination of flavor, naturalness, technique, decoration and color.

French cuisine contains many regional dishes due to its geographical location. Animal husbandry is prevalent in northern France, and all kinds of cream and cheese are tempting.

The south is rich in olives, seafood, garlic, fruits and vegetables and spices.

BURGUNDY The Burgundy region produces a large amount of red and white wine, snails, chicken and mustard sauce.

The famous dishes are COQAUVIN, BOEUFALABOURGUIGNONNE and ESCARGOTBOURGUGNONNE.

NORMANDY The Normandy region produces a large amount of seafood, butter, fresh cream and apples.

The more famous dish is NORMANDY SEAFOODSTEWED.

In addition, apples are added to many dishes, becoming the most distinctive feature of this region.

CLSACE Kansas Region The most famous foie gras in France is produced in this region.

The more famous dishes are cheese bacon egg tart (QUICHELORRAINE) and sauerkraut assorted bacon (CHOUCROUTE).

The PROVENCE region is close to the Mediterranean and Italy, so its dishes tend to be more Italian.

A large amount of olive oil, garlic, tomatoes, fish and various spices are commonly used in the cooking and manufacturing process of dishes.

The famous dishes are Marseille-style seafood (BOUILLABAISSE) and common Westfield chicken legs (SAUTEEDFROGLEGPROVENCE) and so on.

French cuisine prefers beef, veal, lamb, poultry, SEAFOOD, vegetable, escargot, truffle, goose

liver (GOOSELIVER) and caviar (caviar); and a large amount of wine, butter, fresh cream and various spices are used in the ingredients; when cooking, heat plays a very important part, such as beef and mutton are usually cooked

It can be cooked to six or seven degrees; when cooking seafood, it must be cooked appropriately and not overcooked, especially the preparation of sauce (Sauce), which requires a lot of effort and uses a wide range of materials, whether it is stock (Stock),

, wine, fresh cream, butter or various spices, fruits, etc., all can be used very flexibly.

France is one of the proud producers of wine, champagne and brandy in the world. Therefore, the French are very particular about the use of wine in meals.

For example, drink a lighter starter wine before meals; drink white wine or rose wine when eating salads, soups and seafood; drink red wine when eating meat; and drink a little brandy or liqueur after meals.

In addition, champagne is often used for celebrations, such as weddings, births, celebrations, etc.

French cheese is also very famous and comes in many varieties.

According to the type, it can be divided into five categories: fresh and hard, semi-hard, hard, blue mold and smoked; cheese is usually accompanied by bread, dried fruits (such as walnuts, etc.), grapes, etc.

In addition, French cuisine pays great attention to the use of tableware when enjoying it, whether it is a knife, fork, plate or wine glass, because these can bring out the noble temperament of French cuisine.

In recent years, France has been affected by the economic downturn and changes in the eating habits of young people. The overall price and level of traditional expensive and exquisite delicacies (Gastronomie) have been declining.

Fewer and fewer French people are willing to pay astronomical prices just for a meal.