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| Travel Guide 2 > Europe > France > Recipes |
French Recipes
France is known and admired throughout the world for the refinement and elegance of its cuisine. In French cuisine, there are some dishes which are considered national dishes, eaten throughout France, and others with specific regional origins, but one common factor in all French dishes is an emphasis on fresh, good quality ingredients (especially local produce), and careful preparation.
Here are some popular French dishes:
- Andouillette - Andouillette is a type of sausage that historically comes from
Lyon, Cambrai or Troyes.
Traditionally it is made from the stomach and colon of a pig, but nowadays
the contents may vary, though it usually includes the intestines of a pig, cow or calf.
It has a rubbery texture, and very strong animal-like flavor and smell, that if you are unused to it, you may
find disconcerting or even unpleasant. Andouillette is usually eaten hot, but may be sliced
and eaten cold.
- Beef Bourguignon
(French: Bœuf bourguignon)
- A stew prepared by cooking beef in red wine with carrots and onions.
Garlic and herbs are used for flavoring, and lardons (cubes of bacon prepared from the back fat of a pig)
are usually used in the recipe. The dish is garnished with mushrooms and onions.
- Blanquette de veau - Veal poached with aromatic vegetables in water or stock. The vegetables are then
discarded and the sauce thickened by adding cream and egg yolks. Mushrooms and onions are also added to
and cooked in the sauce.
- Bouillabaisse - This is a fish stew, from the Provençal region, and especially the city of
Marseille. The dish is prepared by cooking a variety
of fish and shellfish (as many as a dozen varieties) with celery, leeks, onions and tomatoes,
in stock flavored with herbs and spices. When the dish is served, the fish and stew are placed
in separate bowls, and the stew is poured over "rouille", which is French bread
seasoned with bread crumbs, olive oil and chili.
- Coq au vin - This well-known French dish is prepared by
fricasseeing chicken in wine with lardons (cubes of bacon prepared from the back fat of a pig), mushrooms, and garlic.
Traditionally, older roosters are used when preparing coq au vin, as they contain more connective tissue, which results in a richer broth.
According to legend this recipe was eaten by Julius Caesar during his conquest of Gaul,
but it unclear if this story is actually true.
- Escargot - Snails - often eaten as an appetizer - normally cooked in garlic butter.
- French onion soup - According to legend this soup was invented by King Louis XV (or perhaps King Louis XIV)
when he returned to his hunting lodge and had to improvise a new recipe from an almost bare larder.
This soup is made from onions and beef broth, and topped with cheese and croutons.
- Pot-au-feu - A spicy stew made with beef and vegetables (carrots, celery, leeks, onions
and turnips).
- Quiche - Quiches are baked dishes made with heavy cream, and eggs in a pastry crust.
Traditionally cheese is not used when making quiche, but nowadays, most recipes do include some cheese.
Quiche Lorraine is simply quiche with some bacon in the mixture. Quiche Alsacienne
is the same as Quiche Lorraine, but with onions added.
- Crêpes - Crêpes are thin pancakes made from wheat flour that are originally from Brittany
(French: Bretagne).
There are both savory (crêpes salées) and sweet (crêpes sucrées) varieties available.
- Éclairs - Éclairs are hollow baked pastries (made from choux pastry - a very light version of pastry), which when cool are filled
with pastry cream (crème pâtissière), custard or whipped cream, and then topped with either chocolate or icing.
- Profiteroles - Like éclairs, profiteroles are made from choux pastry, but they are however
much smaller. They are normally filled pastry cream (crème pâtissière) or whipped cream, sometimes
glazed with caramel, and often served with chocolate sauce.
- Chocolate mousse - A creamy dessert made from eggs and cream, and flavored with chocolate.
- Crème brûlée - A vanilla custard base topped with a hard layer of caramel made by burning sugar under a grill, blowtorch or other intense heat source.
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