National cuisine of France dishes. French cuisine. Haute cuisine of France

Alsace region

• Difficulty Easy
• Type Main course
• Time 1 hour
• Persons 4

Ingredients

• 175 g flour
• 75 g butter

• 250 g cheddar cheese
• 4 tomatoes
• 200 g bacon
• 5 eggs
• 100 ml milk
• 200 ml cream
• freshly ground black pepper
• fresh thyme

Preparation

1. Mix flour and salt in a deep bowl. Beat in softened butter until crumbly. Add a few tablespoons of ice water to achieve a soft dough consistency. Wrap and put in the freezer for 30 minutes.
2. Take out the dough, roll it into a thin layer and place it in a mold with a diameter of 22 cm. Place it back in the refrigerator.
3. Place special baking balls or regular beans into the dough pan and bake the dough for 20 minutes. Remove pressure and place in oven for another 5 minutes.
4. Reduce temperature to 160 degrees.
5. Grate the cheddar and place it in the bottom of the pan. Add thin slices of tomatoes and crispy bacon bits.
6. Mix the eggs, milk and cream in a bowl, pour the mixture over the cheese and bacon, and top with thyme and freshly ground pepper.
7. Bake for 30-40 minutes until the filling is set and the edges of the pastry are golden.
8. Let the dish cool and serve.

Salad Niçoise

Region Provence-Alpes-Côte d'Azur

• Difficulty Easy
• Snack Type
• Time 30 minutes
• Persons 4

Ingredients

• head of lettuce
• 4 tomatoes
• 3 small onions
• 1 sweet bell pepper
• 3 hard-boiled eggs
• 200 g green beans
• clove of garlic
• can of anchovies
• can of canned tuna or 2 fresh fillets
• lemon juice

Vinaigrette sauce:

• olive oil
• vinegar
• garlic
• fresh basil
• salt pepper

Preparation

1. Mix all the ingredients for the sauce.
2. Boil green beans for 5 minutes and rinse with ice water.
3. Fry a clove of garlic and beans in olive oil. Cool and sprinkle with lemon juice.
4. Assemble the salad: In a bowl, place lettuce leaves, chopped tomatoes, sliced ​​bell peppers, eggs, anchovies (if you don't have these, it's better to do without them than to replace them with other fish), beans and tuna.
5. Dress the salad with vinaigrette, drizzle with lemon again and serve.

Limousin region

• Difficulty Easy
• Type Dessert
• Time 1 hour
• Persons 4

Ingredients

• 300 g pitted cherries
• powdered sugar
• 1 tablespoon sugar
• butter for greasing the mold

• 60 g flour
• 1/2 teaspoon baking powder
• 3 eggs
• 60 g sugar
• 300 ml milk
• 1/2 teaspoon vanilla extract

Preparation

1. Mix all the ingredients for the dough until smooth and leave for half an hour.
2. Meanwhile, grease the pan with oil, place the cherries in a circle and place in the oven for 5 minutes.
3. Remove the pan, pour the batter over the cherries and cook in the oven for another 25-30 minutes until the clafoutis has risen.
4. Remove from the dish, sprinkle with powdered sugar and serve warm - for example, with vanilla ice cream.

Coq au vin or Rooster in wine

Region Burgundy

• Difficulty Medium
• Type Main course
• Time 1.5 hours
• Persons 4

Ingredients

• rooster (you can take a good farm chicken)
• 1 bottle of dry red wine
• 200 g celery
• 3 onions
• 300 g carrots
• head of garlic
• fresh thyme and rosemary
• 50 g butter
• olive oil
• salt pepper

Preparation

1. Preheat the oven to 180 degrees.
2. Place carrots, celery stalks and onions, cut in half, on a baking sheet. Drizzle with olive oil and bake for 15 minutes.
3. Divide the rooster into four parts and fry in a mixture of butter and vegetable oil until golden brown. Use a deep saucepan for this.
4. Place baked vegetables, crushed garlic, herbs on top, salt and pepper and pour wine. Simmer covered over medium heat for about half an hour.
5. Preheat the oven again to 100 degrees. Place the pan in the oven for another 40 minutes.
6. Arrange the poultry and vegetables on a platter, strain the liquid through a sieve and serve as a sauce.

Provence region

• Difficulty Medium
• Type Main course
• Time 1.5 hours
• Persons 6

Ingredients

• 200 g tomato paste
• half an onion
• 4 cloves garlic
• 4 tablespoons olive oil
• 3/4 cup water
• salt and pepper
• 1 eggplant
• 1 zucchini
• 1 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• fresh thyme
• fresh cheese

Preparation

1. Preheat the oven to 190 degrees
2. Peel all vegetables and cut into thin slices or bars.
3. Cover the bottom of the mold with baking paper and grease it with tomato paste on top. Sprinkle with finely chopped onion and garlic, drizzle with a spoonful of olive oil mixed with a little water.
4. Place vegetables on top - in a circle, one after another, alternating colors. Drizzle with remaining olive oil, salt and pepper, and sprinkle with thyme.
5. Cover the dish with baking paper cut around the perimeter and place in the oven for 45 minutes.
6. Serve hot with fresh cheese.

Crepes Suzette

Region Brittany

• Difficulty Medium
• Type Dessert
• Time 40 minutes
• Persons 6

Ingredients

• half a liter of milk
• 250 g flour
• 4 eggs
• vanilla sugar
• butter

• 1 orange
• 1 lemon
• 50 g sugar
• 100 g butter

Preparation

1. Mix flour with eggs, add sugar and gradually pour in milk. Add a little melted butter.
2. Prepare the filling. Remove the zest from the orange and squeeze out the juice. Melt the butter, add sugar, orange juice and zest. Stir well.
3. Fry pancakes in butter in a hot frying pan. Use a potato or apple slice for basting.
4. In another frying pan, heat the orange sauce and fry the prepared pancakes in it. Add a teaspoon of orange liqueur during the process. If you wish, you can set it on fire - the pancakes will acquire a pleasant caramel flavor.

Rhône-Alpes region

• Difficulty Medium
• Type First course
• Time 1.5 hours
• Persons 6

Ingredients

• 6 large onions
• half a stick of unsalted butter
• 1 tablespoon flour
• 1.5 liters beef broth
• 1 baguette
• 350 g Gruyère cheese

Preparation

1. Melt the butter in a deep saucepan or frying pan and cook the finely chopped onion in it for about 40 minutes, until golden brown.
2. Add flour and cook for another 3 minutes.
3. Gradually pour in the broth and cook, stirring, until the liquid boils and for another 20 minutes. Salt and pepper.
4. Cut the baguette into portions, sprinkle each with a generous portion of Gruyère and divide among plates.
5. Ladle the soup into bowls, on top of the bread.

Midi-Pyrenees region

• Difficulty Medium
• Type Main course
• Time 3 hours 20 minutes
• Persons 4

Ingredients

• 300 g white beans
• 4 pork sausages
• 250 g bacon
• 3 liters of meat broth
• 1 can duck confit
• salt pepper
• dried rosemary or thyme

Preparation

1. Soak the beans overnight. In the morning, drain the water and boil the beans for 5 minutes.
2. Heat the broth and cook the beans in it until almost done.
3. Lightly fry the duck thighs (you can use canned ones) until the fat has rendered. In the same skillet, fry the sausage and bacon until crispy.
4. Take a baking dish (preferably a ceramic one that expands at the top. In France, the pot for preparing this dish is called “cassoulet”), fold the bacon down, then the duck and sausages. Fill the mold with broth, salt, pepper and sprinkle herbs on top.
5. Preheat the oven to 160 degrees and bake the cassoulet for about 3 hours, adding broth as needed.

Rhône-Alpes region

• Difficulty Medium
• Type Main course
• Time 50 minutes
• Persons 4

Ingredients

• 2 large potatoes
• 3 tbsp butter
• 250 g bacon
• 1 medium onion
• half a cup of dry white wine
• 1 round reblochon cheese
• 1 chili pepper
• salt pepper

Preparation

1. Preheat the oven to 190 degrees.
2. Grease a baking dish with 2 tablespoons butter.
3. In the remaining oil, fry the bacon until crisp, 10 to 12 minutes.
4. Place bacon on paper towel. In the same frying pan, caramelize the onions, add the wine and reduce it to half volume.
5. Add thinly sliced ​​potatoes (best using a mandoline grater), salt and pepper and cook for 8-10 minutes.
6. Layer the potatoes, bacon and sliced ​​cheese into the pan (if you can't find Reblochon, substitute Camembert, but the taste will change). Place in the oven for 25 minutes.

Region Lorraine

• Difficulty Easy
• Snack Type
• Time 30 minutes
• Persons 4

Ingredients

• 500 g veal or chicken liver
• 1 onion
• 1 clove of garlic
• 50 g butter
• 100 g heavy cream
• dry white wine
• olive oil
• salt pepper

Preparation

1. Clean the liver from the films, chop the onion and garlic.
2. In a mixture of butter and olive oil, fry the onion and garlic until soft, add the liver and fry for about 10 minutes.
3. Salt, pepper, add your favorite spices and wine. And after 5 minutes - cream. Let the liquid boil and turn off the heat.
4. Chop the liver and vegetables in a blender until smooth, place in portioned molds or in one long mold and pour melted butter on top.
5. Refrigerate and serve with croutons the next day.

And bati de volai - chicken giblets.
Agno de le percille - roasted lamb with parsley.
Aioli is a garlic paste ground with olive oil, similar to mayonnaise.
A la creole - any dish with a side dish of rice
A la nicoise - any dish prepared with tomatoes, garlic, zucchini, sometimes also potatoes, green beans, olives, capers and anchovies.
A la prentanière - any dish with a side dish of various vegetables.
A la Provencal - any dish with tomatoes, garlic, olives and eggplants.
A la financière - any dish with a side dish of mushrooms and olives.
A la flamande - any dish with cabbage, carrots, turnips, bacon, potatoes and sausage.
A la florentine - any dish (most often eggs or fish) with a side dish of spinach and cheese.
A la forestiere - any dish with a side dish of mushrooms, bacon and sliced ​​potatoes.
Alumet - potatoes cut into sticks.
Amandine – anything cooked with almonds (often referring to fish fillets).
Au border - a dish with a side dish in the form of a rim (usually potatoes).
Andive in Normandy - chicory in cream.
Andouille is a sausage made from tripe and pork innards.
An krut - anything baked in dough with a crust.
An papilot is something baked in parchment or oiled paper.
Entrecote - literally: "between the ribs." Beef meat cut between two ribs, usually fried.
Entrecote marchand de vin - entrecote in red wine with onions.
Ariko - beans.
Ariko ver a la maitre d' - green beans mashed with butter, parsley and lemon juice
Arico ver saute o bur - fresh green beans in boiling butter.
Artichote a la vinaigrette is a sauce made from artichokes, vegetable oil and vinegar.
Asperge mornay - asparagus in a thick cheese sauce.
Asperge mousseline - asparagus in a sauce of egg yolks, lemon juice and whipped cream.
Baba o ryum is a cake soaked in rum after baking.
Baguette is an elongated French bread (a thin, elongated loaf).
Ballotin is a sliced ​​roll of meat, fish or poultry.
Banana a Chantilly cream - bananas with whipped cream.
Bar-le-Duc - canned currants.
Belon - French shrimp.
Berre à la maitre d'hôtel - melted butter with parsley, salt, pepper and lemon juice. Served with meat, fish and vegetables.
Boeuf a la mode is a pre-fried beef stew in red wine.
Boeuf Bourguignon is the same Burgundy dish with onions and mushrooms.
Beef Miroton - beef stewed in onion sauce.
Beef roti - roast beef.
Billybi - creamy mussel soup.
Blanquette dagno al yancienne - stewed lamb with cream, onions and potatoes.
Blanquette de veau - stewed veal in white sauce.
Bon femme - bacon with onions, potatoes in a thick brown sauce.
Bouillabaisse is a famous Provençal dish of fish stewed with garlic, parsley, pepper, vegetable oil and tomatoes, with the addition of various ingredients according to the individual taste of the chef.
Bourgeois - anything cooked with carrots and onions.
Brioche is a round bun made from a special yeast dough called brioche.
Brioche de foie gras is a brioche dough pie filled with goose liver.
Brochette is something cooked on a spit.
Bush - Swiss pastry filled with cream or jelly
Bush de noel - Christmas cupcake.
Vel-o-van is a pie with a variety of fillings and brown or white sauce.
Vinaigrette is a sauce made from vegetable oil and vinegar, seasoned with salt, pepper and herbs. This sauce is often served with asparagus or stewed fish, as well as other dishes.
Vichyssoise - puree soup with potatoes and leeks in chicken broth, served cold.
Voliay - chicken, hen, bird.
Galantine is deboned turkey, duck or chicken, stuffed with sausage, cooked in a thickened wine broth. Usually served as a jellied dish
Garbyur is a thick peasant soup with cabbage.
Florentine-style gateau de crepe - puff pancakes with spinach in cheese sauce.
Gateau de crepe a la Normandie - flaky pancakes with apple slices and pasta.
Gigo dagno - leg of lamb.
Glas tu perfume is ice cream with various flavors.
Gratin dauphinois is a baked potato with a crust.
Grenobleuise gratin - baked potatoes with capers, melted butter and lemon.
Provencal style grenouille - frog legs in garlic butter sauce.
Darn de somont - thick slices of salmon.
Delis - something especially tasty (in France it refers to flour dishes, in the USA - to any).
Dob - stewed pieces of meat with vegetables.
Dusel - minced mushroom mixed with butter and vegetable oil, onion, wine and parsley.
Jambon Bayonnaise is a smoked ham produced near the town of Bayonne in the Pyrenees.
Jardiniere is a side dish of fresh vegetables for fried meat or poultry. Vegetables can be boiled and surround the meat.
Julienne - meat or vegetables cut into small strips.
Canape - a dried slice of bread, can be covered with various pastes. Used as a snack.
Canar al orange - duck in orange sauce.
Carbonade a la flemand - beef cooked with beer.
Kar dagno o herb - lamb side with various herbs.
Cassoulet is a pork and white bean stew with the addition of pork or duck. Toulouse cassoulet - stewed lamb, pork sausage or poultry with beans.
Iced coffee is iced coffee with whipped cream on top.
Ke-d-lobster - lobster tails.
Quesnel - quenelles (fish or meat dumplings).
Quiche Laurent is a special cake made from eggs, cream, cheese and bacon.
Kok-o-veen - chicken in wine sauce with mushrooms, garlic, onions and slices of pork.
Coquille Saint-Jacques in Parisian style - escalope with mushrooms in white sauce.
Confit dua - goose in its own fat.
Consommé is meat prepared in a special way.
Grilled côte de boeuf - beef ribs on the grill.
Cream caramel - cream with the addition of burnt sugar.
Chantilly cream - whipped cream.
Crepe de lobster - pancakes with lobster.
Crepe suzette - thin pancakes with Curacao liqueur and tangerine juice added to the dough.
Croque madame - grilled chicken and cheese sandwich.
Croque Monsieur is a fried sandwich with ham and cheese.
Croissant is a crescent-shaped bun made from puff pastry or yeast dough. Served for breakfast.
Krustad - puff pastry shells
Crude - raw vegetables as a snack.
Coulibyac de somon de crure - salmon, rice, mushrooms baked in a rectangular dough shell
Cup de fruit frais - a bowl of fresh fruit.
Chicken broth is a broth in which meat, fish and vegetables were cooked, seasoned with various spices.
Cuis de grenouille - frog legs.
Langoustines are small lobsters.
Letu breze is a pre-fried braised lettuce, usually Boston lettuce.
Lyonnaise is any dish prepared with onions, which grow in abundance in the Lyon region of France.
Madrilen - clear soup with tomatoes, served cold.
Mackero o vin blanc - mackerel in white wine
Margery - mussels in white wine, this dish is often used as a side dish for flounder fillet.
Maron glace - candied chestnuts.
Macedouane is a fruit salad made from chopped vegetables or fruits.
A medallion is any dish in the shape of an oval or circle.
Meuniere is fish rolled in flour and fried in butter, seasoned with a sauce of lemon juice, parsley and melted butter.
Meringue glace is whipped baked egg whites, usually served with ice cream.
Miropois - chopped vegetables stewed in butter.
Moule a la mariniere - mussels cooked in broth with melted butter
Mousse is a light, airy dish made from cream and eggs; it can also be made from fish, chicken, etc. or fruit and chocolate; served hot or cold
Nuset de chevreuil is venison cut into oval or round slices.
Aubergine a la Nicoise - eggplant with garlic and tomatoes. O gratin - any dish sprinkled with breadcrumbs and grated cheese, most often Parmesan
Lobster al American - lobster fried in vegetable oil with onions and tomatoes.
Lobster Newburg - pieces of lobster in a brandy and fish sauce. Lobster sauté - pieces of lobster stewed in butter with the addition of herbs.
Omelette o fin erb - omelette with parsley, tarragon and garlic. Omelette bon femme - omelette with onions and bacon.
Provençal omelette - omelette with garlic, tomatoes, onions and olives.
O sang - with blood (about meat)
Paillard de boeuf is a thin steak.
Pate - dough, baked goods; also refers to meat and fish baked in dough.
Pate maison is a dish made from dough or in dough, typical for a given restaurant.
Popit de sol - stewed flounder slices rolled into tubes.
Paisan is a peasant-style dish with vegetables and bacon.
Persilyad – chopped parsley, usually mixed with garlic
Petite marmite - stewed vegetables in a pot with meat broth, chicken and marrow bones.
Piperade - omelette with ham, peppers, tomatoes, garlic and onions
Plateau de fromages - an assortment of different types of cheeses.
Pomme de terre duchess - mashed potatoes with butter and pepper Can be used as a side dish
Pom de terre al-uille - potato salad with vegetable oil and vinegar sauce
Potage claire - soup broth.
Pot-a-fu (pot-a-fe) is a French version of a stewed second course.
Profiteroles are eclair cakes filled with ice cream, cream or some kind of fruit puree.
Puree de pomme de terre à lay - potato shore with garlic.
Poule-a-pot - stewed chicken with vegetables.
Poulet Chasseur - chicken with mushrooms, shallots, tomatoes in white wine. Literally: "hunter's chicken."
Poulet en cocotte - chicken baked in a pan.
Pule roti al tarragon - fried chicken with tarragon.
Pois a la française - peas stewed with lettuce and onions
Poitrin de Vaux - veal brisket.
Rabel de lapin - a hare's saddle.
Stew is a dish of meat, poultry or fish, cut into small pieces and fried. Can be served with or without a side dish. A widespread lamb stew is called navaren.
Raclette - hot melted cheese with baked potatoes (a Swiss dish).
Risot - rice baked in chicken fat
Rissolo - baked or fried meat pie
Rognon de veau - veal kidneys.
Rossini - any dish garnished with truffles.
Sabayon is a dessert dish made from beaten eggs, sugar and wine.
Savarin is a ring-shaped cake or pastry soaked in liqueur syrup; can be served hot or cold.
Salade de creçon is a salad made from watercress (an edible plant).
Salade nicoise - a salad of potatoes, beans with vegetable oil and vinegar, olives, capers, anchovies and tomatoes.
Sep Farsi - mushroom filling.
Sausisson is a large sliced ​​sausage.
Saute is any dish cooked in boiling butter or other fat.
Sauce a la diable - a spicy sauce made from white wine, vinegar, onions, peppers, etc.
Sauce béarnaise is a thick sauce made from various types of onions, tarragon, thyme, bay leaves, vinegar, white wine and egg yolks. Often served with meat and fish.
Béchamel sauce is a sauce made from milk, butter and flour.
Bigarad sauce - consists of duck fat, orange and lemon juice, Curacao liqueur. Served with young duck.
Bordelaise sauce is a brown sauce made from wine and bone marrow.
Vincent sauce is prepared from mayonnaise, various herbs and hard-boiled chicken yolk.
Ver sauce is a sauce made from mayonnaise, spinach, tarragon and other herbs.
Dijonnaise sauce is made from egg yolks, Dijon mustard, salt, pepper, vegetable oil and lemon juice. Has the consistency of mayonnaise.
Dugler sauce - made from wine, tomatoes, cream, etc. Served with fish.
Sauce au capre is a sauce made from capers, often served with lamb.
Sauce o Madeira - sauce with Madeira wine
Marchand de vin sauce is a brown sauce with butter and red wine.
Mornay sauce is a sauce with cream and cheese.
Nantua sauce is a shrimp sauce.
Normandy sauce is an oyster sauce served with flounder fillet.
Olandez sauce - hot sauce made from egg yolks and butter, served with vegetables and fish
Sauce robert - onion sauce with white wine and mustard, served with roast pork dishes.
Soubise sauce is a sauce made from cream and onions.
Stique au poivre - steak with ground pepper.
Stick tartar - raw minced meat with salt, pepper and raw egg yolk, garnished with capers, onions and parsley.
Soup au pistou is a vegetable soup with garlic, basil and cheese, especially widespread on the French Riviera.
Soufflé is any dish prepared from mashed ingredients with the addition of egg yolks, beaten whites, vegetables, fish, fruits, nuts, etc.
Suprem de voile a blanc - chicken breast in butter and wine with white sauce.
This is young salmon.
Terrine is baked minced meat, fish or poultry served cold.
Tournedos are thin fried slices from the middle of a beef fillet.
Tournedos Rossini are the same slices, cooked in boiling butter on toasted bread and topped with sauce.
Trip de la mode de treasure - veal tripe and legs with vegetables in cider
Truffle - truffles (mushrooms).
Turbot poche holandaise - halibut in egg sauce.
Ouazo san tag - meatloaf with filling.
Fayette de fru-de-mer - baked goods with shellfish.
Fayette de lobster - same with lobster.
Fayette de rice de veau - sweet pastries.
Filet de boeuf-en-croute is beef fillet baked in pastry.
Filet mignon is a small piece of beef fillet for frying.
Flambé is any dish served in the flame of liqueur.
Fondue bourguignon is small pieces of beef cooked in boiling vegetable oil. The dish is served with various sauces.
Frez-o-liqueur - sugared strawberries with various liqueurs.
Chantilly cutter - strawberries with whipped cream.
Fricassee - meat with spices and vegetables in a thick sauce. Most often made from veal and poultry.
Fromage rale - grated cheese.
Frut-de-mer are edible sea animals.
Foie de volley en brochette - chicken liver, mushrooms and bacon on a skewer.
Foie gras - goose or duck liver.
Foie gras in Toulouse and Strasbourg style is prepared from liver, which weighs one and a half kilograms.
Farsi champignon - mushroom filling.
Chanterel is a common type of mushroom in France.
Chateaubriand - thick steak on the roaster with a side dish of potatoes and béarnaise sauce.
Chaudefroy is a white sauce based on aspic.
Choucroute garni - ham, bacon and sausage baked with sauerkraut.
Epinar au beurre noisette - spinach in melted butter.
Escalope - meat cut into slices, usually fried in butter, usually served two pieces per serving.
Escargot Bourguignon - snails baked in shells. Served with garlic butter.
Escargot a la Bourguignon is a Burgundy snail known for its juiciness.
Ef en jelly - hard-boiled eggs in aspic.
Ef argenteuil - omelette with asparagus.
Eff benedictine - eggs with salted cod in white sauce. In New York restaurants under this name, ham and eggs are served in a hot plate with olandez sauce and truffle slices.
Ef a la russe - hard-boiled eggs with mayonnaise, onions and a small amount of Tobasco.

French cuisine is not just a list of dishes prepared by local chefs. The concept of “French cuisine” has long become a stable expression, meaning delicate taste, subtle style and sophistication of culinary art. Listing the names of French dishes alone will take more than one page. After reading the photos of French cuisine and descriptions of the most popular ones, you will understand what French chic and the aerobatics of French cooking are.

National cuisine of France with photos: dishes of the Loire Valley

In terms of the number of wine styles, the Loire Valley is the most diverse wine region in France: here you will find standard sauvignon blanc and chenin blanc in all forms from sparkling to sweet, and roses known since the time of the Musketeers, and “oyster” Muscadet, various cremant, red from pinot noir and cabernet franc. Anything grows on the Loire. The region has the status of "Garden of France".

Traditional French dishes of the Lower Loire Valley (closer to the ocean) are seafood and sea ​​fish(eel, flounder, alosa). The Upper Loire is rich in freshwater fish (pike, pike perch, carp). But both fish are most often prepared with beurre blanc sauce - butter with white wine, shallots and vinegar. A French dish like foie gras has its own appellation in the Loire Valley (foie gras de Mezenc). The forests are rich in mushrooms, and white (cepes) and chanterelles (chanterelles) are used in the cuisine. The Loire supplies 80% of all French lentils. Lentils are the first French vegetable to receive an appellation (Lentille verte du Puy): it is located in the Haute-Loire. Tours has a sweet specialty - Tours nougat (nougat de Tours) - a pie made of candied fruit on an apple “crust”.

The traditional cuisine of France received from the Haute-Loire a number of classic recipes of French gastronomy.

Rillettes (rillettes), which Rabelais and Balzac declared their love for, are stewed pork drenched in rendered fat.

Rillon (rillon)- Pork cracklings are very popular throughout France.

Tarte Tatin (tarte tatin)- the famous apple pie with caramel comes from the Loire.

Pay attention to the photo: French cuisine includes a huge amount of vegetables, herbs and fruits:

Asparagus from Vy-neuil-Saint-Claude, grown near the famous Chateau de Chambord.

Guignolet cherry, the liqueur of the same name is made from it.

Belle-Angevine pear- “beautiful anjou”, the famous dessert is prepared from it - pears in red wine.

Trufia (truffiat)- potato casserole with herbs.

Bardatt (bardatte)- cabbage rolls with hare or rabbit meat, borrowed from the Bretons, poached in white Loire wine.

Nantes valerianella (mache nantais)- a type of green lettuce controlled by origin (IGP, Indication Geographique Ptotegee).

Champignon (champignon) all year round grown in tuff grottoes. In the vicinity of Saumur, 800 km of underground galleries are occupied by mushroom plantations.

Laura cheeses

Loire cheeses - delicate Chabichoux, Sel-sur-Cher, Crotten de Chavignolles, Saint-Maur made from goat's milk - are very popular and widely exported. But there are also lesser known ones:

Goat Valencay pyramid-shaped, cow Feuille de Dreux, wrapped in grape leaves.

Olivet bleu- cow cheese with blue mold in sycamore leaves.

Couhe-Verac- a square goat with a slightly nutty flavor, wrapped in sycamore or chestnut leaves.

Popular French dishes of the Rhone Valley

The main city of the Rhone Valley, Lyon is the culinary mecca of France.

In addition to the greatest French chef of the 20th century, Paul Bocuse, dozens of other owners of many Michelin stars create here. But it’s not just that: in Lyon everything is imbued with the spirit of gluttony, and the quality of products is elevated to a cult. Proverbs like “don’t push yourself at work, but try your best at the desk” are an integral part of the worldview.

Popular French dishes from the Rhone Valley are as varied as the wines. From the south this classic French cuisine is Provençal, from the north it is Lyonnais with a clear influence of Burgundy.

Grattons and sausages (grattons et saucisson)- typical Lyon appetizer: pork by-products and sliced ​​various sausages.

Jesus de Lyon (Jesus de Lyon)- a large sausage weighing up to 0.5 kg, made exclusively from pork meat and lard.

Servel de Canu(cervelle de canut)- Lyon appetizer: cottage cheese, herbs, shallots, salt, pepper, olive oil, vinegar.

Chicken Celestine (le poulet Celestine)- chicken sauté with mushrooms and tomatoes, flambéed in cognac or white wine.

Pigeon breasts in red wine(blancs de Pigeon au rouge).

1

Duck dodin (dodine de canard a l'ancienne)- duck stuffed with foie gras, pistachios and truffles.

Avignon ext (daube avignonnaise)- beef in red wine sauce.

Trout Vaucluse style (true a la vauclusienne)- trout fillet in white wine. As you can see in the photo, this French dish is prepared with mushrooms or truffles.

Royal hare (lievre a la royale)- stewed with truffles and blood.

Bich sos grand veneur (biche sauce grand veneur)- venison with royal hunting sauce (another name is “Chief Jägermeister”).

The main products of the national cuisine of France in this region are black bull meat and black truffles.

Meat of black Camargue bulls (Taureau de Camargue AOC) Its taste is close to that of game. The herds graze in the wild, the main regulation is that each bull must have at least 1.5 hectares.

Rice from the Camargue IGP- 3/4 of France's rice is produced in the Rhone delta.

Salt from the Camargue, the “salt flower” of the Camargue (fleur de sel) is a delicious salt, and it comes in cute jars with a cork lid.

Without black truffle(la truffe noire) It’s hard to imagine Rhone cuisine; it’s brought to the town of Saint-Paul-Trois-Chateau from the entire eastern part of the valley, and chefs come here for it.

Cheeses of the Rhone Valley

Traditional French cuisine cultivated in the Rhône Valley are cheeses:

Saint Marcelin(Saint Marcellin)- delicate creamy soft cheese made from cow's milk, small rounds up to 80 g.

Bleu du Vercors-Sassenage (Bleu du Vercors-Sassenage AOP)- blue cheese made from cow's milk, made into rather heavy heads.

Rigotte de Condrieu (Rigotte de Condrieu AOP)- soft, unpressed cheese made from fresh goat milk with a light aroma of honey and acacia; aging for two weeks makes it sharper.

Picodon (Picodon AOP)- soft goat cheese of the Rhone Valley, round 40-60 g, 2-4 weeks of ripening.

Tomme d'Arles (Tomme d'Arles)- soft cheese made from sheep's milk.

Traditional Provencal cuisine of France

Provençal cuisine in France has a distinctly Mediterranean character. It is distinguished from the culinary traditions of other regions of France by the relative lack of sophistication of the recipes and the proximity to the primary qualities of the product. National French dishes prepared in Provence are replete with olives, olive oil, garlic and a whole variety of herbs, which gives them a special southern charisma.

In the depths of Provence there is more lamb, beef, and game, and on the coast - fresh fish. In Nice, the influence of Northern Italian cuisine is noticeable, in Marseille - Arabic.

Land mine(fougasse)- in Provencal bakeries you can find dozens of types of bread for almost every dish; one of them is fougasse, flavored with olive oil, similar to Italian focaccia.

Tapenade (tapenade)- a paste made from black olives, desalted anchovies and capers, which is spread on bread or toast.

Salad nicoise(salade nigoise)- green beans, cucumbers, tomatoes, peppers, anchovies, hard-boiled eggs, olives, olive oil, garlic, basil.

Mesclun(mesclun)- dandelion leaves, chicory, Mediterranean herbs.

Gran aioli (grand aiioli)- carrots, potatoes, green beans, boiled fish and boiled eggs with aioli sauce (garlic and olive oil).

Ratatouille (ratatouille)- as Joël Robuchon says, the secret of a good ratatouille is to cook all the vegetables separately, so that each tastes distinctly: zucchini, eggplant, tomatoes, peppers, onions, garlic and Provençal herbs.

Bouillabaisse(bouillabaisse) - best season for this thick fish soup - May-August, when the sea has all the fresh fish it needs: striped lionfish, sea dragons, devils, roosters and eels, Saint-Pierres, whiting, sea bream, etc. Seafood in bouillabaisse is departure from the classics.

Pie-e-pake(pieds et paquets)- the main ingredients are legs of lamb and sheep stomach.

Dob in Provençal (dube provengale)- beef, lamb or wild boar meat is marinated in red wine with carrots, garlic and Provençal herbs, then stewed for a long time over low heat.

Calissons (calisson d'Aix)- Aix's sweet specialty; The classic recipe contains equal parts melon puree, almonds and sugar. Today, along with melon, all fruit and berry varieties are used. The most unusual calissons are with olives and dried tomatoes.

Traditional French cuisine is prepared from exquisite products:

Asparagus from Lori (Asperge verte de Lauris)- between Cavaillon and Laurie, 12% of French asparagus is grown under black film. The film contains the secret of the early ripening and elegant taste of asparagus.

Black truffle- northeast Provence is the main truffle place in France. However, truffles are hunted throughout Provence, and owners of large estates allocate part of the forest for “mushroom plots”: truffles begin to appear when there is a lot of water and sun.

Cavaillon melons- in Cavaillon they take cantaloupes seriously; they can earn you a Michelin star.

Nicoise courgette (Courgettes nigoise)- a thin, long zucchini with an indescribably delicate and fresh taste.

Banon (Banon AOC)- soft goat cheese wrapped in chestnut leaves, which give it a special piquancy, and tied with ribbons of palm leaves. Good with fig marmalade and white wines from Provence.

Provençal(Provencal) herbs - thyme, marjoram, rosemary, sage, basil. It all goes into stews, salads, soups and baked goods, or simply sprinkles generously on fish, poultry or grilled meats.

Olive oil(Huile d'olive de Provence AOC)- Provence is unthinkable without olive trees (Van Gogh painted them endlessly in Saint-Rémy-de-Provence), and Provencal cuisine is unthinkable without olive oil. Since 2007, the AOC has regulated varieties and production methods.

Sisteron lamb (Agneau de Sisteron IGP)- the lamb is raised on mother's milk for two months, then another 1-3 months on grass, hay and grains. An excellent pairing for a red bandol.

Lavender honey (Miel de Provence IGP)- any Provençal honey is protected by a quality mark; lavender honey has a special creamy texture and delicacy.

Sunny France is not ready to boast about restaurants alone! Today we’ll leave our suitcases alone - we’ll travel without leaving our cozy kitchen. Unless you have to run to the store! We have a dozen classic gourmet dishes on our menu. Let's surprise our guests and our loved ones!

A spectacular combination of ingredients, spices, herbs, fascinating aromas, wonderful wines and cheeses - all this is France. In fact, the cuisine is a separate attraction of the country.

Quiche

Quiche is a French open-faced pie. There is no need to clarify that it is also incredibly tasty. You can prepare it in different ways: this is exactly the recipe where you can use your imagination. Quiche is served both cold and hot: its taste does not change.

Ingredients:

• Flour - 175 g
• Salt - a pinch
• Butter - 75 g
• Cheddar cheese - 250 g
• Tomatoes - 4 pcs.

• Bacon - 200 g
• Eggs - 5 pcs.
• Milk - 100 ml
• Cream - 200 ml
• Black pepper - to taste
• Thyme - to taste

Photo: Shutterstock

Cooking method:

Mix flour and salt in a bowl. Stir in softened butter until crumbs form. Add a couple of tablespoons of cold water to make the dough soft. Wrap the dough in film and place it in the freezer for 30 minutes.

Take out the dough and roll it into a thin layer. Place the layer in the mold and put it in the refrigerator.

Preheat the oven to 190°C.

Sprinkle the entire surface of the dough with beans and bake the base for 20 minutes. Then remove the beans and bake for another 5 minutes.

Reduce temperature to 160°C.

Grate the cheddar and place it in the bottom of the pan. Add thinly sliced ​​tomatoes and lightly browned bacon pieces.

Mix milk, eggs and cream in a bowl. Pour them over the cheese and bacon. Sprinkle pepper and thyme on top.

Bake for 30 to 40 minutes until the filling is set and the edges of the quiche are lightly browned.

Let the dish cool slightly and serve.

Onion soup

This soup is another French favorite. It can be enjoyed in almost any restaurant or bistro. However, the perfect onion soup can be prepared at home. The main thing is to strictly follow the recipe.

Ingredients:

• Large bulbs - 6 pcs.
• Butter - 1/2 pack
• Flour - 1 tbsp.

• Beef broth - 1.5 l
• Baguette - 1 pc.
• Gruyere cheese - 350 g

Photo: Shutterstock

Cooking method:

Melt butter in a frying pan. Cook thinly sliced ​​onions in it for 40 minutes until golden brown.

Add flour, cook for another 3 minutes.

Gradually pour in the broth and, stirring, cook until it boils, and for another 20 minutes after that. Season with salt and pepper.

Cut the baguette into portions. Sprinkle each with a generous portion of grated cheese. Place toast on plates.

Pour the soup into bowls - on top of the bread.

Ratatouille

This vegetable dish has a very interesting history. Initially, ratatouille was prepared by French peasants using whatever was at hand. Today it is served in the best restaurants around the world.

Ingredients:

• Tomato paste - 200 g
• Onion - 1/2 pcs.
• Water - 3/4 cup
• Salt - to taste
• Ground pepper - to taste
• Eggplant - 1 pc.
• Zucchini - 1 pc.

• Garlic - 4 cloves
• Olive oil - 4 tbsp.
• Zucchini - 1 pc.
• Red bell pepper - 1 pc.
• Yellow bell pepper - 1 pc.
• Thyme - to taste
• Cheese - to taste

Photo: Shutterstock

Cooking method:

Preheat the oven to 190°C.

Peel all vegetables and cut into thin slices or circles.

Line the bottom of the mold with baking paper. Lubricate it with tomato paste, sprinkle with finely chopped onion and garlic and sprinkle with 1 tbsp. olive oil mixed with a little water.

Layer the vegetables in the pan. Drizzle them with the remaining olive oil. Salt, pepper, sprinkle with chopped thyme.

Cover the vegetables with baking paper and place them in the oven for 45 minutes.

Serve ratatouille hot, optionally with fresh cheese.

Cassoulet

Cassoulet is a dish that came to us from the south of France. It takes quite a long time to prepare, but the result is worth it! Cassoulet is suitable for special occasions and will decorate any holiday table.

Ingredients:

• White beans - 300 g
• Pork sausages - 4 pcs.
• Bacon - 250 g

• Meat broth - 3 l
• Duck confit - 1 jar
• Salt - to taste
• Pepper - to taste
• Dry rosemary or thyme - to taste

Photo: Shutterstock

Cooking method:

Soak the beans overnight. In the morning, drain the water and boil the beans for 5 minutes.

Heat the broth and cook the beans in it until almost done.

Lightly fry the duck thighs until the fat has rendered. In the same pan, fry the bacon and sausage until crispy.

Place the bacon in the baking dish first, then the duck and sausages. Fill them with broth. Salt, pepper, sprinkle with herbs.

Preheat the oven to 160°C. Bake the cassoulet for about 3 hours, adding more broth if necessary.

Tartiflette

This dish has another popular name - “potato gratin”. It's not particularly difficult to prepare; The main ingredients are potatoes and bacon. The dish turns out very tasty and satisfying.

Ingredients:

• Potatoes - 2 pcs.
• Butter - 3 tbsp.
• Bacon - 250 g
• Onion - 1 pc.

• Dry white wine - ½ glass
• Cheese - to taste
• Chili pepper - 1 pc.
• Salt - to taste
• Pepper - to taste

Photo: Shutterstock

Cooking method:

Preheat the oven to 190°C.

Grease a baking dish with 2 tbsp. butter.

Fry the bacon in the remaining oil for 10-12 minutes until crispy.

Place bacon on paper towel. In the same pan, caramelize the onions. Add wine and reduce to half volume.

Peel the potatoes and cut into thin slices. Add it to the pan. Salt and pepper. Cook for 8–10 minutes.

Layer the potatoes, bacon and sliced ​​cheese into the pan. Place the tartiflette in the oven for 25 minutes.

Clafoutis

This dessert is rarely named among the most famous and popular dishes of French cuisine, although it is very tasty. Clafoutis is a cross between a pie and a casserole. Traditionally, cherries are added to it, which gives the dessert both a sweet and sour taste.

Ingredients:

• Pitted cherries - 300 g
• Powdered sugar - to taste
• Sugar - 1 tbsp.
• Butter for greasing the mold
• Baking powder - 1/2 tsp.

• Eggs - 3 pcs.
• Sugar - 60 g.
• Milk - 300 ml
• Vanilla extract - 1/2 tsp.
• Flour - 60 g

Photo: Shutterstock

Cooking method:

Preheat the oven to 180°C.

Mix all the ingredients for the dough until smooth and leave it for 30 minutes.

Grease the pan with oil, place the cherries in it in a circle and place in the oven for 5 minutes.

Remove the pan, pour the batter over the cherries and cook in the oven for another 25-30 minutes until the clafoutis has risen.

Remove the dish from the oven. Sprinkle the clafoutis with powdered sugar. Serve the dessert warm, perhaps with a scoop of vanilla ice cream.

Rooster in wine

Elegant, elegant and once again elegant! Rooster in wine is a classic of French cuisine that will not leave anyone indifferent. By the way, each wine-growing region of France has its own authentic recipes for poultry stews.

Ingredients:

• Rooster (or farm chicken) - 1 carcass
• Dry red wine - 1 bottle
• Celery - 200 g
• Onion - 3 pcs.
• Carrots - 300 g

• Garlic - 1 head
• Thyme or rosemary - to taste
• Butter - 50 g
• Olive oil - to taste
• Salt - to taste
• Pepper - to taste

Photo: Shutterstock

Cooking method:

Preheat the oven to 180°C.

Place carrots, celery stalks and halved onions on a baking sheet. Drizzle the vegetables with olive oil and roast for 15 minutes.

Divide the rooster into 4 parts and fry in a mixture of butter and vegetable oil until golden brown.

Top with roasted vegetables, crushed garlic and herbs. Salt, pepper and pour wine. Simmer covered over medium heat for about 30 minutes.

Preheat the oven to 100°C. Place the pan in it for another 40 minutes.

Arrange poultry and vegetables on a platter. Strain the remaining gravy through a sieve and serve as a sauce.

Niçoise

Niçoise is a French salad that consists of many ingredients that are perfectly combined with each other. The dish was first prepared in sunny city Nice - hence the name. It's no surprise that the salad is light, nutritious and very healthy!

Ingredients:

• Lettuce - 1 head
• Tomatoes - 4 pcs.
• Onion - 3 pcs.
• Bell pepper - 1 pc.
• Hard-boiled eggs - 3 pcs.
• Green beans - 200 g
• Garlic - 1 clove
• Anchovies - 1 jar
• Canned tuna - 1 can
• Lemon juice - to taste

For the sauce:

• Olive oil - 1 tbsp.
• Wine vinegar - 1 tbsp.
• Garlic - to taste
• Basil - to taste
• Salt - 1 pinch
• Pepper - 1 pinch

Photo: Shutterstock

Cooking method:

Mix all the ingredients for the sauce.

Boil green beans for 5 minutes and rinse with ice water.

Fry garlic and beans in olive oil. Cool, sprinkle with lemon juice.

Place lettuce leaves, chopped tomatoes, sliced ​​bell peppers, peeled and chopped eggs, anchovies, beans and tuna meat in a bowl.

Season the salad with sauce. Sprinkle it again with lemon juice and serve.

Crepes Suzette

It is impossible to imagine French cuisine without desserts. Pamper yourself and your family - prepare Suzette pancakes for breakfast. The invigorating and healthy orange in the recipe gives the delicacy a particularly piquant taste.

Ingredients:

• Milk - 0.5 l
• Flour - 250 g
• Eggs - 4 pcs.
• Vanilla sugar - 2 pinches
• Butter - to taste
• Salt - 1 pinch

For the sauce:

• Orange - 1 pc.
• Lemon - 1 pc.
• Sugar - 50 g
• Butter - 100 g
• Orange liqueur - 1 tsp.

Photo: Shutterstock

Cooking method:

Mix flour with eggs. Add sugar and gradually pour in milk. Add a little melted butter.

Prepare the filling. Remove the zest from the orange and lemon with a grater and squeeze out the juice. Melt the butter, add sugar, orange and lemon juice and zest. Stir well.

Fry the pancakes in butter in a hot frying pan. Use a potato or apple wedge to grease the pan.

In another frying pan, heat the orange sauce and fry the prepared pancakes in it. Add liqueur during frying. If desired, you can set it on fire: then the pancakes will get a pleasant caramel flavor.

Pate

When talking about French cuisine, one cannot do without tender and airy pate. It is better to prepare it from veal or chicken liver. Add your favorite spices - they will only decorate the dish.

Ingredients:

• Veal or chicken liver - 500 g
• Onion - 1 pc.
• Garlic - 1 clove
• Butter - to taste
• Heavy cream - 100 g
• Dry white wine - to taste

• Olive oil - to taste
• Salt - 1 pinch
• Pepper - 1 pinch

Photo: Shutterstock

Cooking method:

Clean the liver from the films, chop the onion and garlic.

Fry the onion and garlic in a mixture of butter and olive oil until soft. Add the liver and fry for about 10 minutes more.

Salt and pepper. Add spices to taste and wine, and after 5 minutes - cream. Let the liquid boil and turn off the heat.

Chop the liver and vegetables in a blender until smooth. Divide the mixture into portioned molds or into one long form and fill it with melted butter.

Place the pate in the refrigerator. Serve the next day with croutons.

By the way, if you are delighted with such snacks, read our article: “Classics of the genre: 5 simple recipes for French pates.”

Delicious food is a way of life in France. The dishes that originated in the vastness of this sunny country are an example of sophistication, versatility of taste and richness of ingredients.

French haute cuisine, formed during the reign of the Bourbon dynasty, is still appreciated today by gourmets and chefs of elite restaurants around the world.

Vichyssoise

If traditional onion soup has long been a regular part of French cuisine, then its “close relative” – vichyssoise – belongs to the category of exquisite dishes. To prepare the dish, several varieties of onions are used at once, which are fried along with potatoes and added to chicken broth. The finished puree is enriched with grated cheese, cream and whipped to a thick mousse.

The authorship of the delicacy belongs to the French chef Louis Dia from the city of Vichy, who worked in a restaurant in New York and decided to recreate the soup of his childhood.

Traditionally, the food is served cold. Pleasant-tasting fennel vichyssoise is prepared by the chef of the Parisian literary cafe Le Procope. Here, the exquisite puree soup is poured into ceramic bowls and decorated with a sprig of herbs, pine nuts or crackers. Price – 12 €.

Burgundy beef (beef bourguignonne)

Beef bourguignonne is characterized by a breathtaking aroma and a history that goes back centuries. The appetizing smell of the dish, which consists of pieces of meat stewed in a thick wine sauce, is achieved through the use of garlic, shallots, mushrooms, parsley and thyme. French peasants came up with a method for cooking beef for a long time to make it soft. The dish became a full-fledged part of the “haute couture cuisine” menu at the beginning of the 20th century thanks to the king of chefs, the master of cuisine Auguste Escoffier.

The exquisite taste of boeuf bourguignon perfectly complements a side dish of rice or mashed potatoes. The legendary stew can be tasted in almost all Parisian restaurants serving national French cuisine. Depending on the class of establishment, the cost of a dish ranges from 18 to 65 €.

Creme brûlée

The first mention of the amazing sweetness, the name of which translates as “burnt cream,” refers to XVII century. And although the exquisite dessert, which is a baked custard, was first prepared in, today it is considered a prominent representative of French cuisine. The main feature of the delicacy is its durable caramel crust. Press on it and it will burst with a pleasant crunch, revealing a delicate creamy substance underneath.

Fans of French cinema are familiar with crème brûlée from the film “Amelie,” whose heroine loved to break the delicious sweet crust with a spoon. You can try the delicacy and feel the atmosphere of director Jean-Pierre Jeunet's masterpiece at Cafe des Deux Moulins not far from the Moulin Rouge. The cost per serving is 8.90 €.

Rooster in wine (coq au vin)

“Rooster in Wine” owes its appearance to Burgundian peasants who decided to turn an inedible bird into a tasty food. To soften the stringy and tough meat, it was stewed in wine for 3-4 hours. The rich taste was achieved thanks to vegetables and spices: carrots, celery, shallots, thyme, tarragon and pepper. Today, cooks have replaced the rooster with softer chicken, but the historical name of the recipe remains the same. Coq-au-vin is served with freshly baked white bread and a glass.

Despite the fact that preparing an exquisite French dish does not cause problems for experienced housewives, experts say that you can only try real coq au vin in Burgundy, the region where the delicious red wine Chambertin is produced. Gourmets recommend ordering this dish at the elite restaurant Abbaye de la Bussiere, located in the abbey of the Ouch River valley. Price – 58 €.

Bouillabaisse

Back in the Middle Ages, French fishermen prepared themselves a simple stew, cooked from the remains of their catch, unsuitable for sale. Currently, the famous soup, which contains 4-6 varieties of the most expensive seafood, is considered an exquisite delicacy. Modern chefs cook bouillabaisse from lobsters, scallops, mussels and rare types of fish. The appetizing fish soup goes well with garlic croutons and white wine.

This unusual French dish is best prepared in Marseille, the city where bouillabaisse first appeared. In Paris, the places that serve authentic La bouillabaisse can be counted on one hand. One such establishment is the small restaurant L’Atelier du Parc on Boulevard Lefebvre. A plate of exquisite soup is included here as part of the set menu costing 49 €.

Frog legs (des cuisses de grenouille)

Frog meat is reminiscent of tender chicken with a subtle seafood flavor. According to statistics, about 3 billion amphibians of the Pelophylax esculentus species are grown annually in the country for culinary purposes. To prepare a gourmet dish, only the upper parts of the hind legs are used. First, they are soaked in water for a day, then fried in batter or deep-fried.

The tradition of eating frog thighs in Europe dates back to the 13th century. The first connoisseurs of the delicacy were the Catholic monks of France, who thus decided to avoid the ban on meat during Lent.

In Paris, you can taste frog legs at the Rodger La Grenouille restaurant, located at 28 Rue des Grands Augustins. For a small portion of exquisite French food, flavored with spices, garlic and parsley, you will have to say goodbye to 35 €.

Snails (escargot a la bourguignonne)

An ancient food - grape snails cooked directly in the shell - has been known since the Middle Ages. Today, carnival is dedicated to this exquisite delicacy in France. Every year on May 1, a grand procession led by the King of Snails takes place in the small town of Kluis, 300 km from the capital. During the holiday, festival participants eat about 500 thousand shellfish and drink about 10 thousand liters of dry white or cattail wine - the best drink that complements the taste of the refined delicacy.

Gastropods, simply baked or boiled in water, are absolutely bland. A variety of sauces, spices and garlic oil give them an incomparable taste and delicate aroma. Delicious escargot a la bourguignonne is prepared at the bistro restaurant Les Papilles, which awaits guests not far from the Luxembourg Gardens in Paris. A portion of Burgundy snails from chef Ulrich Klaude costs 19 €.

Oysters (les Huître)

The diamond of French cuisine is served to the table in the form of an exquisite appetizer. The shellfish are placed on a large plate with ice, where half a lemon is already waiting for its time. Before use, squeeze a few citrus drops onto the contents of the shell, giving the delicate pulp a slight sourness. Delicious oysters, distinguished by their meatiness and large size, can be tasted in seaside Cancale (Brittany).

The best places to get acquainted with this elite delicacy in Paris are restaurants whose menu consists of 70% shellfish. These establishments include the tiny but very popular Huitrerie Régis. While you wait for a dozen excellent Breton oysters costing €34.50, you can treat yourself to a glass and a portion of another culinary masterpiece: melt-in-your-mouth foie gras.

Foie gras

The name of one of the most expensive French dishes, which has become a symbol of culinary luxury, is translated as “fatty liver.” This controversial dish is prepared from the liver of a force-fed duck or goose. This aristocratic delicacy has a special sweetish taste and a smooth, oily texture. Freshly prepared foie gras is served as a mousse, pate, gourmet appetizer and as a main dish, complemented by a side dish: mushrooms, caramelized chestnuts, pumpkin and apple puree.

You can taste foie gras inexpensively in Paris at Le Ciel de Paris in the Montparnasse district. The price per serving is 29 €. We recommend that fans of haute cuisine check out the Michelin-starred restaurant Le Gabriel, located in the hotel of the same name. Goose liver from star chef Jerome Bantel is included in one of the proposed set menus costing 215 €.

Black truffle (la Truffe noire)

Gourmets call the divine truffle “Black Diamond,” which tops the ranking of the most exquisite and expensive French dishes. The king of all mushrooms is harvested from December to March, at which time it is time for its mass tasting. The price of truffles varies from 200 to 1,000 € per kilogram.

The delicacy, beloved by gourmets for its amazing aroma and rich taste, was known back in Ancient Egypt. It appeared in France in the 17th century thanks to Marie de Medici. The future queen brought from Italy not only the product she loved, but also a retinue of chefs capable of preparing it correctly.

The best place in Paris to serve la Truffe noire is the Maison de la Truffe, located on the Place de la Madeleine. A local chef perfectly brings out the taste of the priceless mushroom by adding it to traditional French food. The cost of dinner starts from 70 €. The restaurant has a store whose main product is fresh and canned delicacies.

Connoisseurs regard exquisite French cuisine as works of art. The world-wide respect for the country's haute cuisine is emphasized by the many words borrowed from the language of the musketeers: side dish, restaurant, entrecote, soufflé, omelet. By the way, the definition of “gourmet” was also born in France and characterizes lovers of tasty and plentiful food.