French Food Guide - Some interesting facts and information about French cuisine

You can not stay away from French cuisine, while in France, the country known worldwide for its culinary delights and many specialties. Certainly, French cuisine is very diverse, including a variety of foods and recipes of national and regional cuisine. France really offers one of the richest cuisines in the world.

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French cuisine is often categorized as a national cuisine and regional dishes. National cuisine includes the foods that have been an integral partFrench culture for centuries. These foods contain a variety of breads, savory dishes, desserts and cakes, and some canned foods. Common French bread in the kitchen include Ficelle, baguette, flute Poilane, pain, and pain (large vegetables ja), bouillabaisse (fish soup), Les endive (chicory), boudin blanc (Delicatethick round bread crust).

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Entrees include fried Biftek (meat and potato chips), fried chicken (chicken and chips), Blanquette de veau(Veal stew), coq au vin (chicken in red wine), pot au feu (stew with spicy sausage Mar similar), stew Lapin (rabbit), foie de veau (veal liver) and andouillette (Chitterling sausage) .

Desserts and cakes include chocolate mousse, crème brûlée, Mille-feuilles, choux à la crème (cream puffs), Tartes aux fruits (fruit cake), Religieuse (chocolate cake in shape so that an appearance as a nun), Madeleine (small cakes asCookie), Tarte Tatin (caramelized apple tart), pastel (cake), cakes and profiteroles (baked phyllo dough (choux pastry) filled with cream or ice cream). And even some cassoulet of French rule, preserves, sauerkraut garni and duck confit.

Heavily influenced by the geography of French influence of French cuisine and a wide selection of regional dishes, including food and specialties of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardie,Normandy, Brittany, Pays de la Loire / Centre France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, the Basque Country, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Cote d'Azur and Corsica.

LORENA courts have quiche Lorraine, and Lorraine Pâté Lorrain Pot. Alsatian specialties include choucroute garni (sauerkraut with sausages, bacon and potatoes), spaetzle, Baeckeoffe, Kouglof, Bredel, Beerawecka,Mannala, quiche and baba au rhum.

Nord-Pas-de-Calais (Artois, Flanders, Hainaut) - Picardy are andouillette dishes (beef stewed in beer) from Cambrai, carbonnades, Potjevlesch (four meat terrine), Waterzoi (stew of freshwater fish), ESCAVECHE ( cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables) and flamiche.

NORMANDY tripe dishes are mode de Caen (tripe cooked in cider and Calvados), Matelote(Fish cooked in cider), (mussels cooked with white wine, garlic and cream) Moules à la crème Normande and Tarte Normande (apple pie). Specialties include crepes Britain, Far Breton (flan with prunes), Kik ar Fars (dinner cooked pork with a kind of dumpling) and Kouign Amann (made from puff pastry tortilla with a high proportion of butter).

Loire / CENTRAL Franch dishes are rillettes (a spreadable paste made with cooked pork and fat, asPate) and bologna (sausage made with tripe). Burgundy specialties are boeuf bourguignon (beef braised in red wine), escargots de Bourgogne (snails in their shells with garlic butter, tomato sauce), Fondue Bourguignonne (fondue made with oil to be cooked beef), Gouge (cheese choux paste) and Pochouse (fish braised in red wine).

Rhone-Alpes dishes are Raclette (melted cheese and ham potatoes, and is often served dryBeef), Savoyard fondue (cheese fondue with white wine and dipped in bread cubes), potatoes and tartiflette (a gratin of Savoy with potatoes, cheese Reblochon, cream and pork).

Plates were Tripoux Aveyron ('packages' tripe in spicy sauce), truffade (potatoes with garlic and young Tomme cheese fried), aligot (mashed potatoes mixed with young Tomme cheese), Pansette Gerzat (lamb tripe stewed in wine , onion and blue cheese) and saladAveyronaise (lettuce, tomato, blue cheese, walnuts).

Languedoc dishes Moruya brandade (cod puree), loading (Catalan-style snails), trinxat (cabbage and potatoes Catalan), Bourride (monkfish stew with vegetables and wine, served with aioli), rouille seiche ( similar preparations of squid) and Encornets farcis (squid stuffed with sausage meat, herbs).

Provence / Cote d'Azur Specialties include Bouillabaisse (a stew of mixedMediterranean fish, tomatoes and herbs), Ratatouille (vegetable stew with olive oil, eggplant, zucchini, peppers, tomatoes, onions and garlic), Pieds paquets (lamb feet and 'packages' tripe in spicy sauce) soupe au pistou (bean soup served with pesto (allied with Italian pesto) finely chopped basil, garlic and Parmesan cheese), Salade Nicoise (different ingredients, but always black olives, tuna), Socca and Panisse.

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