01/19/2019 at 18:43 · Johnny. · 2 310

10 best French dishes

The expression "high kitchen" is invariably associated with France. Indeed, for the French, cooking food is a whole art, and food intake is a special ritual. This is a national trait caused by culture and centuries-old traditions.

The main features of French cooking include the use of exceptionally the freshest products. Their cooks, like no one, are able to maintain the specifics and food value of the product in the cooking process. The best dishes of French cuisine from meat and fish are certainly prepared with the addition of elite alcohol. And the pride of any chef is a rich "Arsenal" of the most unusual sauces that give dishes of piquancy and unique charm.

Learning to prepare Paris delicacies at the level of restaurant chefs - the dream of any chef. Your attention is the most popular French dishes, recipes with photos and small secrets of culinary craft.

10. Flamise

Flamise Reminds pizza, although this dish is much older than the Italian analogue and is still different. Flamise is a cross between the Lataring Town and the classic pizza.

We offer novice masters Flamis recipe from the famous Pecary of Rishar Bertina. His method is most popular among network users. It is quite simple for beginners, and the result is excellent!

To prepare the test you need:

• Yeast dry instant - 10g;
• Flour - 500g;
• Salt - 10g;
• Water - 350g.

Products for filling:

• Olive oil - 1 tbsp.;
• Bacon - 200g;
• Leek - 2-3 stems;
• Eggs - 3pcs.;
• Cream Fresh (you can sour cream or cottage cheese) - 300g
• Salt to taste;
• Muscata - "On the Eye"
• Cheese Grier (or Parmesan).

Yeast needs to be confused with their fingers in flour. Follow the salt, we pour water. We mix the dough. Do not ship flour! When the dough no longer sticks to the hands, it is ready. Cover it and hold it in warm. After that, the dough must be put on the sprinkled bastard. Manually distribute it evenly over the entire surface, including the side of the opposition.

Now proceed to the stuffing. Heat the olive oil in a pan and fry the bacon sliced \u200b\u200bwith thin strips. Lightly ruddy bacon remove to the side and on the same oil to have a shallow onion shallow onions. Separately in the dishes we prepare the mixture: in the eggs we pour cream Fresh (as an option - soft cottage cheese or sour cream), sprinkle salt and nutmeg. We thoroughly mix all the ingredients.

We pour the finished mixture to the dough and distribute all over the area. Then lay the bacon with the bow. From above you need to sprinkle grated cheese. Now the tray put in the oven heated to 200 degrees. Bake Flamise you need 20 minutes. Before the seizure, check: if the color is golden and the edges of crunch, it means that the delicacy is ready.

With Flamis, you need to shift on the grille so that it is a little cold. It is necessary to serve a dish with a warm, sliced \u200b\u200bportions.

9. NISUAZ

Nisau - A very typical salad for France, where many vegetables and greens are present in the diet. And since this salad is incredibly tasty and nutritious, it has become all over the world. The chephs came up with many interesting variations of Nisaaz. But we suggest you start with a classic recipe, the authors of which (according to) were fishermen.

Required ingredients (for three servings):

• Asparagus beans - 200g;
• Eggs - 3pcs.;
• Tuna canned - 100g;
• Anchovies - 100g;
• Pepper Bulgarian - 1pc.;
• Potatoes - 2-3pcs.;
• Tomatoes - 2-3pcs.;
• Olives - 10pcs.;
• Salad sheet - beam;
• Olive oil - 3 tbsp. l.;
• Vinegar wine - 1 tbsp. l.;
• Mustard - 1 tbsp. l.;
• Salt, pepper - to taste.

Break eggs, potatoes and asparagus in advance. Beans should be cooked no more than 5-6 minutes. Eggs and potatoes after cooling Clear from the peel.

Separately prepare the Nisaise sauce. In ceramic dishes you need to mix vinegar, mustard, oil, pepper and salt. Wine vinegar can be replaced with lemon juice. Bulgarian pepper is cut by medium cubes. Anchovies and tuna get out of conservation and cut not too small. Cubes also cut eggs and potatoes. Tomatoes are better cut into beautiful longitudinal slices.

Now you can go to the display of nisaase. On a flat dish (plate) manually brush the washed and dried salad leaves. Following the beans and potatoes, eggs and bell peppers. Then decay the anchovies and olives. Olives can be labeled or cut in half. Tuna and tomatoes - final decoration. All salad evenly water the cooked sauce.

All, Nisau is ready! Cook such a snack at home will not be difficult.

8. Pancakes "Suzett"

Studying famous dishes of French cuisine, the name " Suzett"Or" crepe Suzett "you will find certainly. This is an incredibly gentle, the finest pancakes with an orange impregnation. "Suzett" is the perfect option for a warm family feast. It is impossible to say that the recipe is very simple, but the delicacy is effort.

Products for dough pancakes:

• Milk (2,5% fat) - 250ml;
• Eggs - 3pcs.;
• Flour - 100g;
• Butter cream - 30g;
• Salt - ¼ h. L.;

For sauce need:

• Juice orange - 200ml;
• Sugar - 100g;
• Butter cream - 100g;
• Orange zest - 1 tbsp. l.

Immediately, we note: sugar is not added to the dough pancakes! So yolks need to whiten from proteins. In a bowl of yolks, add cold milk (all) and salt. Mix the mixture and pumped into it gradually flour (all). Mix the mass until uniformity and add melted, cooled oil (30g). Stir the dough again. If you have a mixer, it will speed up the process.

Let's return to the proteins. They need to be very thoroughly whipped (to sustainable mass). Here without a mixer almost can not do. Now the protein mixture is gradually poured into the dough, constantly stirring. As a result, you will receive a gentle pancake dough that you need to cover and put in the refrigerator for half an hour (you can up to an hour).

Preparing sauce. In a saucepan with a wide bottom sugar sugar. Hold it on a small fire until it turns into syrup. Stirring sugar is no need. You can slightly move the saucepan, giving the syrup evenly spread. Add oil to the finished caramel (100g). As soon as it connects with caramel, pour orange juice and pour the crushed zest. Do not stop stirring, cook a lot of 5 minutes. The thickness of the finished sauce should resemble syrup. Then it can be poured into the dishes.

Now get the dough and proceed to pancakes. Preheated frying pan in front of the first product can be lubricated with oil. Right move the pan, giving a portion of the test to break thin and evenly. On medium fire, hold one side until the ruddy edges, and turn the shovel. The second side is enough for 30 seconds.

For a beautiful feed, pancakes are a triangle. Ready triangles are heated in a frying pan in the previously prepared sauce. This gives the famous impregnation "Suzett". In restaurants, they are still flimored by an orange liqueur (slightly watered and ignited in a pan). But for children it is better to do with simply impregnation. These pancakes need to eat hot!

7. Klafuti with cherry

Klafuti with cherry - Traditional home dessert of the French owners. This light and useful dish can be prepared all year round. It quickly prepares and perfectly suitable for snack. In the classic cherry recipe for the preservation of juice, bones are not taken out. But at will, this condition can be circumvented.

For clafuti, you will need:

• Eggs - 4 pcs.;
• Cherry - about 0.5kg;
• Milk - 200ml;
• Cream (high fatty) - 100ml;
• Butter cream - 100g;
• Flour - 100g;
• Sugar - 50g;
• Salt - pinch;
• Water - 1 tbsp. l.

Pour flour into deep dishes, pour sugar, vanillin and salt. All ingredients mix. Yolks Separate from proteins. Yolks alternately pour into flour and knead the dough. Proteins need to be taken to white and also pour into the dough, stirring. In order for the dough to be too "egg", you can add only half of the proteins. With the same purpose, nutmeg or cinnamon sometimes fall in flour. Then it is necessary to pour warm (not hot!) Milk and warm oil in the water bath. Gently and thoroughly mix all products. As a result, it turns out softly stretched dough (just thicker than pancakes).

Before baking the shape, smear the creamy oil. By the way, the Klafuti furnace is possible in the molds from the faience, feeding in them portions. Put the cherry into the form, raving the surface. Fill the dough from above. If the berries partially remain over the mixture, it will be even more beautiful. Bake the cake you need 40 minutes at a temperature of 180 degrees. Before serving, you can decorate dessert powder. Give the pastries to cool, try the delicacy!

6. Cassul

Cassul - One of the most vintage dishes of France, which was once preparing the kings. This is stewed beans with original meat additives. According to one of the versions, the name comes from the "Casselet" - a wide clay vessel in which it was preparing for stew. Beans and meat - a good version of the satisfying male lunch. We recommend cooking yourself.

Required products:

• Dry white beans - 300g;
• Goose or chicken ham - 2pcs;
• Pork sausages - 4pcs.;
• Pork breast - 200g;
• Pork peel - 200g;
• Salted fat - 1 piece;
• Onions - 1pc;
• Garlic - 2 teeth;
• Carrots - 1pc.

The beans should be clumsy in cold water 10-12 hours before cooking Cassul. Stay from the beans old water, pour 3 liters of fresh cold water and boil 5 minutes. This water also needs to merge and postpone the beans aside.

Now go to the most important thing - to the broth. Pour 3 liters of water in the saucepan. Put the peel into the water sliced \u200b\u200bwith large stripes. For the welding, you can add pork or chicken bone. Crumble onions and carrots in the water. Broth needs to be salted and across taste and cook half an hour. After that, it is necessary to remove the peel and bones from the water. Pouring there the same beans, boil to a soft but not unreliable condition. It will take about an hour. At the end, add a couple of chopped garlic cloves.

The ham, sausages and sliced \u200b\u200bmeat slices need to fry on a small fire to a golden crust. Important part - Registration of Cassul. Pork peel is laid in the clay pot (or baking tray). Following the third part of the beans. The next layer is fried pork, and behind it - the remains of the beans. The sausages are stacked on top and the broth is poured, which should close the beans. Sprinkle the resulting composition with black pepper and send it into the oven. There, Cassul must languish at 160 degrees at least two hours. The top layer should have a golden color. If in the process the beans will look dryly, pour meat broth. The dish is served hot in pots.

5. Tart Taten.

On photosaytes with prescriptions of French delicacies, this air apple pie is first attracted. History tart Tatren It is rooted in the early 19th century. And they invented this dessert not in Paris, but in the provincial town of Lammot-Bevron. Stephanie Taten was a skillful cook, and her visiting card was a gentle cake with caramelized apples. Let's, and we will try to reproduce her masterpiece in your kitchen.

For test you need:

• Top grade flour - 250g;
• Creamy oil - 125g;
• A pinch of salt;
• Water - 75ml.

For filling:

• Creamy oil - 100g;
• Sugar - 150g;
• Apples - 3pcs;
• Vanillin - 10g.

The dough is pretty quite simple. In flour, suit salt and finely chopped cold oil, all this is manually inherited. In the mixture we pour cold water and take the dough. The finished homogeneous dough must be rolled into the ball and put in the fridge in the refrigerator (for 1 hour).

Starting will have to tinker, because it plays a major role in Tartage. Put oil in the pan (slices). Pour the same half of the sugar there. Next, lay out large apple lobes (without peel). Salves put in the pose of boats. Put apples with vanilla and sugar residue. All together warm on low heat for 15 minutes. When oil and sugar form caramel, you will understand the structure and smell.

For a free 15 minutes, you can put the oven and form the crude from the test. Roll so that the reservoir was a little wider for baking. Apples in caramel decompose the beautiful shape, cover the rolled test by exposing the edge at the bottom. Purpose the dough with places, we send cake to baking at 180 degrees. After 25 minutes, the top will be ruddy. So Tarta Tatten is ready. Get it, and in a few minutes turn over, covering a plate. In this state, still hot, and serve this magic pie on the table.

4. French onion soup

Perhaps this dish sounds not very tasty. But those who tried this onion soup, respond to it perfectly. Waving French dishes and recipes with photos, pay attention to simple and delicious onion soup. Here sin complain about the expensive ingredients. This is an analogue of the Russian "Porridge from the Ax". That's just the taste of this dish is amazing.

Requirements:

• Onion - 1 kg;
• Butter cream - 3 tbsp.;
• Meat broth - 1 l;
• Salt to taste;
• Black pepper - to taste;
• Baguette - half;
• Cheese of solid varieties - 150 g

Onions cut into thin half rings. Start passing onions. It must be done in a non-stick dishes or in a thick-walled pan. In a heated frying pan, put a piece of oil and pour onions. Fry it at the minimum heat, not forgetting to stir. Onions should find a golden shade, but should not burn. Now you can pour in it a glass of hot broth. Broth better cook in advance. It can be chicken, beef and even just vegetable. Let the onion be fed while the water is evaporated. After that, you need to pour the residue of the broth and continue to cook to the state of the thick soup. On this whole process can leave 40 to 60 minutes. Now the soup is time to salt and pepper.

The traditional feed of the onion soup is with a twirled baguette and under cheese. Thin pieces of baguette can be prepared by dry roasted or as toasts. Soup overflows to clay pots (soup). From above, you need to put baguette and sprinkle with grated cheese (ideally - Gruyer varieties). The pots are placed in the oven heated to 200 degrees and languages \u200b\u200buntil the cheese is completely melted. Serve! Onion soup must be hot and fragrant.

3. Cattle from duck legs

This dish sound in French is very melodious "Confit de Canard" (by the way, the letter T at the end is not read!), Also has a long history. True, in the old days the French prepared " Confident»How preservation on the reserve. Even without quadruple, duck legs prepared on this recipe can be stored in the refrigerator for a very long time. This is one of the most requested recipe with a photo of French cuisine. At home, the main product can serve meat of any poultry or rabbit.

Products required for two portions confi:

• Duck ham - 2pcs;
• Fat duck - 2 tbsp. l.;
• Salt (sea or iodized) - 2 tbsp. l.;
• Parsley, thyme - 2-3 stems;
• Lavar leaf - 2pcs.
• Pepper black peas and carnation - 2-3 pcs.

Preparing marinade. First you need to thoroughly crush and mix salt, bay leaf, carnation, pepper and greens. Must get a small green cereal. Duck ham rinse and dry, then richly graze salt from all sides. Now the ham is needed to lay out in the dish, cover and remove one day in the refrigerator.

Focused legs need to get, remove the salt from the surface and dried with paper towels. Pick the dish into which the meat will fit closely and in width, and in height. Top span the melted fat to the full coating. Place the dish in the oven and tomit at 150 degrees of 2.5 hours. After driving the legs of the fat, they can be served on the table. Ideally, they should have a rosy crust and a very tender texture. Thus prepare a large family portion, it can be kept in the refrigerator and warm up before serving.

2. RATATUY

The second place of our rating is rightfully occupied by world famous soup ratatuy. Unfortunately, many know this name only by scanners or from the cartoon of the same name, where the unusual Rammi rat is preparing a magnificent French soup. And this old provincial destruction deserves special attention. The rattubus is very bright taste and beautiful view. With low calorieness, this vegetable soup is sufficiently nutritious. So, learn to prepare the legendary rataturi.

Ingredients:

• Pepper Bulgarian - 3 pcs.;
• Tomatoes (ripe, sweet) - 3 pcs.;
• Parsley root - 4 pcs.;
• Eggplant - 1 pc.;
• Zucchini - 2 pcs.;
• Salad bow - 2 pcs.;
• Potatoes - 2 pcs;
• Carrots - 2 pcs.;
• Garlic (preferably young) - 4 teeth;
• Parsley - 4 stems;
• Pepper fragrant - 3 peas;
• Olive oil - 30ml;
• Butter cream - 30g;
• Salt, pepper - to taste.

We start cooking broth. To do this, pour 2 liters in the pan and put on fire. As soon as the water boiled, you can put a piece of vegetables. Carrots and potatoes put the whole, and onions divide into two parts. To vegetables need to add chopped parsley root. These vegetables must draw up for 40 minutes. Shortly before the end of the cooking, put fragrant pepper into the broth.

Now you need to remove all the vegetables. Onions and roots remove as unnecessary, the rest cut large cubes. Raw Bulgarian pepper cut wide stripes. Tomatoes we clean from the skin, treating boiling water. Then they cut them large, as well as eggplants with zucchini. Garlic Put the plates. All raw vegetables pour into a heated frying pan on olive oil. Solim, Pepperm and Fry 20-25 minutes on a small fire. Now the contents of the frying pan need to be released into hot broth, there are boiled vegetables there.

When filing, each portion is decorated with a large parsley and a piece of oil. You can add a couple of dill twigs as in the photo.

1. Pie Kish Loren

Pie Kish Loren - Classic French cuisine. This masterpiece is from Lorraine, which is on the border with Germany. Therefore, the recipe partly absorbed the traditions of Germanic cooking. Be that as it may, the cake is incredibly tasty. At one glance at the photo I want to urgently try this delicacy.

Kish Loren is served in all restaurants of Paris, and many chefs have their own corporate recipe. But, before start experimenting, you need to prepare traditional Kish Lauren.

Dough products:

• Flour of the highest grade - 200g;
• Creamy oil - 100g;
• Cold water - 50ml

Ingredients filling:

• Bacon - 200g;
• Luke greens - 1 beam;
• Pepper black ground - to taste;

For sauce:

• Egg - 3 pcs.;
• Solid grade cheese - 100g;
• Cream (20%) - 200ml.

Sprinkle a slight salt and chopped oil (from the refrigerator) in the flour. Peretrate the mixture manually. Make a slide and deepening. Pour water into the pour and smear the dough. Form the ball and leave it in the refrigerator for 25 minutes. Now you can roll the root. The size of the formation should be so to cover and board the shape. By the way, it is desirable to use a wavy board for Kish Lorena. Casting dough we remove again into the fridge for 30 minutes.

We proceed to the stuffing. Bacon cut straw and fry on the oil along with a chopped green bow. In a bowl mix cream, eggs, grated cheese and pepper. It will be a fill sauce.

The dough is thickly pierced with a fork and bake (dried) at 180 degrees of 10 minutes. Having delivered the shape, lay the stuffing on the dough and fill it with our sauce. After 30 minutes of baking, Kish Loren is ready. Pie traditionally serve warm with vegetable salads.

Be sure to try yourself in the role of French culinary! Even if you do not become a great chief, surprise and please the loved ones will definitely succeed!

Choosing readers:

Real French dishes may appear on the table of each mistress. No need to order delivery from the restaurant, because they can be prepared at home independently. Exquisite treats will surely enjoy all the home and attend guests.

The cuisine of the country under discussion has its own unique features and differences. Its traditions for several centuries were formed by the best French cooks.

1. Among other national cuisine, France highlights the addition of alcoholic beverages in a variety of treats. Most often it is high-quality red and white wine. In these drinks, fish, meat, seafood will be marked and languis. They are also added to desserts. In addition to wines, cognac and calvados are used.
2. Another integral part of French cuisine is the abundance of original spices. Cooks from France prefer precisely fresh herbs, and not as grinding seasoning. Added spices are extracted from a bowl with a treat only immediately before its feed to the table.
3. The cuisine discussed and the abundance of sauces became famous. In French restaurants, you can often find treats with copyrights whose recipes are kept in the strictest secretion.
4. Much attention in the menu is given to meat. Among the cooks are known at once six stages of its roasting. The first one offers to try meat, roasted for a couple of minutes. It is served on a china-hot plate with original sauces. Last - carefully roasted rosy meat pieces.

If we talk about original treats, they are preparing from snails, oysters, frogs. Such such dishes glorified the France's kitchen to the whole world.

Popular Meat in French - History of Dishes

Historians suggest that the casserole became the ancestor of the modern meat recipe. She was preparing to cooks in France from veal, potatoes, onions and mushrooms. Mandatory in the treat was a white bezamel sauce and a large amount of cheese.

Such delicacy treated the favorite of Empress Catherine Count Orlov. He was very impressed with the dish and brought his recipe to Russia.

In Soviet times, when most products were shortened, the hostess strongly changed the recipe for a popular treat, adapting it to modern realities. It appeared a large number of potatoes, but meat, on the contrary, it became less. Instead of veal, began to use pork and even a chicken. And Beshamel replaced the usual mayonnaise.

Top National French Dishes

Of the variety of France's national recipes, the following are particularly popular among gourmets:

1. Dessert "Cream-Bruel". This is a gentle custard coated with a crispy caramel crust. Served portion.
2. "Kok-O-veins." It is a rooster, pickled and baked in red dry wine. Bird languishes with garlic and vegetables for a long time, after which it is fed to the table.
3. Escargo. This prepared freshly lined snails. They are served on the table right in oil sinks and garlic.
4. Souffle "Grand Marnier". A stunning dessert that is preparing from thoroughly whipped proteins of chicken eggs. Cognac liquor is added to the delicacy.
5. Blood sausage. Despite the fact that the name of such a dish sounds not too appetizing, it turns out very tasty. Pretting pork blood is prepared and is served with a large number of fresh greenery.
6. "Riet". This salty pate of pork meat. Prepared from steam cutting with the addition of a plurality of spices. Served with crackers or fresh bread.
7. "Knei de Baros." This dish resembles the usual dumplings. True, it is preparing completely from other ingredients. The recipe includes pike, butter, sugar crumb and lobster sauce.
8. Cupcakes "Macaron". This treats their crispy crumbigh almond dough. Complemented by various gentle creams.

The most famous recipes

In addition to national dishes, which are served exclusively in French restaurants, are found in the cuisine under discussion and recipes that separated worldwide. They are preparing even ordinary hostesses in their kitchen.

• First of all it is "Cassul". Consumption is a thick bean-based chowder. It is preparing with various types of meat (depending on the region), but most often from rabbit or duck. It is added to the chowder and a large amount of fresh greenery.
• Also in the list gets "Ratatuus". This is a French stew, which does not include any meat products. It is preparing from fresh ripe tomatoes, eggplants, zucchini, sweet onions.
• "Kish" is a walled cake with numerous fillings. In Russia, it is prepared even with sausage or by-products. But on the original French recipes in the cake added bacon, egg, cheese.

Exquisite menu of France

The first French meal is traditionally begins with croissants with filling, which are complemented by a favorite hot drink. Less often - from yogurt and cheese toast. The dinner serves soup (broth or cream soup), as well as fish / meat with a vegetable side dish. Dinner includes salads, sweet pastries, various varieties of cheeses.

Salads in the menu of France are often even the main dish. This is not surprising at all, because their composition includes seafood, meat products, and sometimes even pasta, making them very satisfying.

Basic dishes of French cuisine

Start a conversation about French dishes is located with basic satisfying and original treats, which are often served for lunch.

Baked Ratatouje

Ingredients:

• eggplant - 1 pc.;
• sweet pepper - 1 pc.;
• onions - 1 pc.;
• young zucchini - 2 pcs.;
• tomatoes - 2 pcs.;
• garlic - 3 - 4 teeth;
• olive oil - 5 dessert spoons;
• salt and mixture of peppers.

Cooking:

1. Wash all major ingredients, dry. Requiring cleaning - get rid of the skin, seeds.
2. Tomatoes postpone. The rest of the vegetables are mixed in the overall dishes. Fall as a salt, a mixture of peppers. Water oil olive.
3. Heat the oven up to 230 degrees.
4. Share a vegetable mass on a high baking sheet.
5. After 15 - 17 minutes of cooking at the above temperature, mix everything. Turn tomatoes on top.

Prepare another half hour. Serve with fresh pellets. You can supplement the dish with boiled potatoes.

Cool cabbage

Ingredients:

• cauliflower inflorescences - 1 kg;
• cream fat - 70 g;
• milk - half-liter;
• cheese - 150 - 170 g;
• dried crumb - 1/3 of Art.;
• flour - 40 g;
• nutmeg and salt.

Cooking:

1. Split cabbage kochan on inflorescences. Soak the resulting "umbrellas" by 7 - 10 minutes in water with a small amount of salt. Rush.
2. Boil fresh water in a saucepan. 2 liters pour 2.5 dessert spoons of a salt and throw "umbrellas". Cook 3 - 4 minutes after boiling.
3. Pour cabbage with cold water to stop the process of cooking. To dry
4. Warm milk. But do not boil.
5. Separately melt cream fat (50 g). Flush the flour and fry it before the appearance of a characteristic fragrance.
6. Pour milk. It is better to interfere with a whitewash to prevent the appearance of lumps.
7. After boiling, tomorrow sauce to thickening. Then add most of the crushed cheese, salt and nutmeg.
8. Part of the sauce pour into the shape for the oven and lay out vegetables on it.
9. Covered by their remaining dairy and cheese. Sprinkle with sugar crumb.
10. Turn the pieces of the remaining fat from above.

Furnace dish at 175 degrees 25 - 27 minutes.

Recipes first dishes

There are several traditional French soups. The onion and "dubbari" stands out among them.

Onion soup

Ingredients:

• onions - 1 kilo;
• cream fat - 3 tbsp. l.;
• broth (vegetable / chicken) - 1 l;
• salt pepper;
• cheese and baguette.

Cooking:

1. The perfect vegetable for such a treat is sweet. It needs to be chopped by stripes and fry on oil at least 17 - 20 minutes. It is important to use for this dish with a thick bottom.
2. To the already golden bows pour the selected broth. First leaves 1 cup, then you need to completely evaporate.
3. Pour the remaining liquid and cook a treat to medium density.
4. Fall asleep salt and pepper.

To serve a dish with a piece of roasted baguette covered with grated cheese.

Soup "Dubbari"

Ingredients:

• cauliflower - 1 small Kochan;
• chicken broth - 1.3 l;
• green onions - 4 pen;
• fat cream - ½ tbsp.;
• creamy oil - 60 g;
• flour - 50 g;
• yolks of chicken eggs - 2 pcs.;
• salt.

Cooking:

1. Finely chop onions. Spread in melted butter until softening.
2. Pick up flour and brew it on small fire. At the same time, it should not dare much.
3. In small portions pour all the broth. After each new infusion, rub the components with a spatula.
4. Sweep vegetable inflorescences. Cook 35 - 40 minutes.
5. Keep a blender dish.
6. Connect yolks with very fat and slightly whipped cream.
7. Add a mixture to soup.

Apply a treat right away until it was covered with foam.

Simple and rapid French dishes

Such simple dishes are also suitable for breakfast, and for dinner, and for snack.

Salad "NISUAZ"

Ingredients:

• tuna - 100 g;
• egg - 2 pcs;
• tomatoes - ½ pcs.;
• green beans - 1 handy;
• assorted lettuce - 1 beam;
• mustard - 1 h. spoon;
• lemon juice - 2 h. spoon;
• anchovies - 2 fillets;
• honey - 1 h. spoon;
• olive oil - 2 dec. spoons;
• salt.

Cooking:

1. Tuna cut into small pieces, salt and fry until readiness.
2. Beans cook for 3 minutes.
3. The first egg to cook twist, cut out slices.
4. Tomato cut into large pieces.
5. The second egg is welded. To be confused with all other declared ingredients.
6. Anchovies to monitor the blender.
7. Beat the sauce to homogeneity. Salt.

Stay on the plate of assortment of lounge leaves. Top to distribute fish, beans, tomatoes, pieces of eggs. Pour all sauce.

Brizol

Ingredients:

• eggs - 2 whole + protein;
• meat minced meat - 150 - 170 g;
• salt, coriander, paprika;
• mayonnaise - 1/3 of Art.;
• garlic - 1 slices;
• cucumber - ½ fetus;
• tomato - ½ fetus;
• parsley - 3 twigs.

Cooking:

1. Vegetables and greens arbitrarily cut.
2. For sauce, connect the sulfuric garlic with mayonnaise.
3. Minced stuffing with squirrel, salt, spices. To discard.
4. Covered with a film and roll out in a cake.
5. Separately beat whole eggs and pour them into a frying pan with butter.
6. Top to lay meat cake.
7. After 3 - 4 minutes gently turn over.
8. After 3 - 4 minutes, remove the brizol from the fire. To deceive the resulting cake sauce. Add vegetables. Salt.

Cove the second half base stuffing. To snack hot.

Ingredients:

• beef roast beef - 1 kilo;
• olive oil - 1 tbsp. l.;
• red dry wine - 2 tbsp.;
• salt, spices, rosemary - to taste.

Cooking:

1. Cut with meat extra fat. Pour it with wine, add rosemary to the bowl. Leave beef in this form at least 2 hours. And better - for the whole night.
2. In the morning, dry meat, grasp olive oil, salt and spices.
3. Put the workpiece into the package for baking in the microwave. You can use the usual plastic, the ends of which are glued with a vaccinizer.
4. Exhalation from the package all air. Close it tightly. You can additionally cover the film.
5. Remove meat in a package in a saucepan, filled with water. From above to press the cargo.
6. In this form, keep the beef in the oven for 3.5 hours at 80 degrees.
7. Almost finished meat is removed from the package and fry in a frying pan to the desired degree of shimming. You can add salt and pepper.

Tasty trying such beef and hot, and cold.

Julien with white mushrooms

Ingredients:

• boiled white mushrooms - 100 g;
• fried chicken - 100 - 120 g;
• cream - ½ tbsp.;
• onions - 1 head;
• crushed cheese;
• salt pepper.

Cooking:

1. Chicken remove with bones. Cut into small pieces.
2. Fry to rosy small bow cubes with pre-boiled white mushrooms. Mix with chicken.
3. Sprinkle with salt and pepper. Pour cream. Extinguish 8 - 9 minutes.
4. Pour the mixture of coxnotes and pour with cheese. Its quantity can be adjusted to your taste.
5. Bake slightly less than half an oven at 190 degrees.

France's kitchen is a sophisticated, exquisite and aristocratic, famous for the whole world. But experts share the national culinary traditions of this country, at least two species - regional casual cuisine and aristocratic, which is not much a little national pride of this country.

The high kitchen of France (called so by analogy with a high fashion) originates since the reign of the bourbon dynasty. It is not just a beautifully served food prepared from expensive products. This is real culinary art! The main feature of French cuisine is impeccable freshness of products, elegance and simplicity of preparation. At the same time, the regional French cuisine originated in rural areas many centuries ago is also extremely interesting and distinct and causes the great interest of tourists.

The first associations with French cuisine come to mind instantly - these are hot croissants, crispy baguettes from the nearest bakery, a variety of cheese varieties, onion soup, fua-gra-grade and mandatory glass of wine at lunch. In fact, represent this one, French cuisine must be trying. Little country can give the tourist as many gastronomic pleasures as France. The sophisticated combinations, a variety of dishes, the freshest high quality products and exclusive wines - all this & NBSP offers its guests.

High cuisine France

With high kitchen dishes, we will begin your acquaintance with this country. The most famous French delicacy, perhaps, frog paws. To taste, they resemble chicken meat, and are quite simple in preparation. First, the meat is soaked in water for about a day, and then prepared in deep or roasted in a grain and served with a variety of sosa species. Flagsache meat is very tasty and useful, rich in vitamins and many unique trace elements.

Another well-known far beyond France dish is a well-cooked fatty duck or goose liver fua-gra. It turns out that the preparation of this dish is even regulated by law, since fua-gras is officially recognized as part of the cultural heritage of France.

Special place in the menu expensive restaurants occupy the famous truffles mushrooms. Truffles are a mix of walnut and mushroom tastes and very specific smell. They are very expensive and not used in the preparation of everyday dishes, but in good restaurants you can appreciate the unusual taste of the legendary French delicacy.

Another pride of high national cuisine - dishes made from grape snails. For example, the famous Escargo dish - burgundy snails in white wine.

Regional cuisine France

Speaking about the national culinary tradition, we will probably not dwell on the specifics of the kitchen of one or another region, and we will tell you more about the most delicious and most famous dishes of "simple" French cuisine. It is them, in our opinion, be sure to try, traveling in France.

The French dish famous for the whole world is a chicken in a wine sauce of Kok-a-wines. The prescription necessarily contains chicken meat and wine, but in each region it has its own characteristics. Since the birthplace of this dish is Burgundy, the bearer of cooking is "Rooster in Burgundy". The dish is prepared from the whole bird, and for extinguishing, the same wine is necessarily used that is fed to the table.

France is home to soups prepared on transparent broth. Who did not hear about the famous symbol of French cuisine - onion soup? Once it was the food of the poor, and today the onion soup can be found in the menu of the most expensive restaurants. The dish is prepared from onion, butter, low-fat broth, wine and cheese and is necessarily served with crispy croutons. The main "highlight" of this soup in the stunning aroma of caramelized onions.

Another original regional cuisine is popular on the coast French Buyabes Fish Soup. Once it was the cheapest pussy, she was prepared from the fish balances in the market - today it is a delicious soup of fish assorted and seafood, the price of one serving of which can reach up to 200 euros.

In the southern regions of France, where more satisfying food is very popular thick meat chowder with beans Cassul. For its preparation use white beans, a variety of sausages, pork or oily duck meat. The dish is fascinated for a long time on slow fire and the consistency is more like a stew than on the soup.

Another traditional dish that stepped with the kitchens of the poor straight in the High Kitchen Restaurant menu - Bethofa Burguignon. By the name of the dish, it is clear that his homeland became Burgundy, and the red burgundy wine is used in preparation. In the classic reading of the recipe beef stew in wine with the addition of vegetables, mushrooms and garlic. Once upon a time, to remove the rigidity of meat, beef heed more than three hours. Now in expensive restaurants, a dish is prepared from marble veal, so it turns out to be soft and gentle without long-term processing.

The French are very loved by casserole. The most famous French casserole Crank Dofene is prepared from potatoes with the addition of oil, cream and garlic, sometimes eggs and cheese are added.

Very popular, complicated and beautiful dish - Galantine, filled from meat (veal, birds, rabbit or any minced meat).

And in France, there is your own analogue (or rather, the progenitor) is a good familiar cutlets in Kiev - Chicken de Volyai. For the preparation of this dish, the chicken breast is perfectly chopped, wrapped in it a creamy stuffing, roll in breadcrumbs and baked or roasted in oil.

The National Alsatian dish Schukrut is very easy to confuse with German because of the combination of sauerkraut, meat and potatoes uncharacteristic for other regions of France. And the cabbage is first fed, and then boiled in beer. Serve dish usually with a knob or sausages.

Separate mention deserve french open pies. One of the varieties of such pirogs - Kish Lauren or larring Pie. This is an outdoor cake to which the filling is laid out, poured with sauce and baked. From above, the cake is sprinkled with grated cheese and bacon. Now there are many options for cake fillings, but the classic is considered a recipe with breast and cheese. The second place in popularity occupies an open onion cake with Anchovy Pierusedier.

Well, where without famous French desserts. The most famous of them, perhaps, cream-brulee, which means "burnt cream". The dish is prepared from a custard cream based on cream, eggs and sugar, and topped with sugar, which is straight before serving on the table caramelizes open fire with a gas burner. We cannot not mention the breathtaking French eclairs, very similar to them Cakes profiteroles and air cakes made of almond flour - pasta.

And, perhaps, a separate article deserve French wines and cheeses whose varieties in France about 500. These two products are practically inseparable in national cuisine, the French never drink cheese with juices or tea, only wine. In general, winemaking in France is at such a level that it can be compared with art. This is true for cheese.

How much is food in France

In France, many cafes and restaurants, so here you can easily find an institution for every taste and wallet. The simplest and non-binding food is served in small cafes-confectionery and bistro. For several euros, you can order sandwich and coffee, kish, stunning dessert for every taste or pancakes with filling. And for 10-15 euros, you can have a great dinner (or for 20-25 euros if the cafe is located in a popular tourist destination). For this amount in a small cozy cafe you will receive a complex lunch of three dishes. In a small cafe, you can dine and drink good wine for 40 euros for two.

If the integrated menu does not suit you, you can order dishes separately. The average price of the main meat dish is 14-15 euros, soup - about 10 euros, salad - 8-10 euros, a glass of wine is about 5 euros. You can save on food by settling in the apartment with a kitchen and fridge, and feeding the houses prepared from food purchased in the market.

And, of course, the famous French restaurants, where the corresponding entourage is required - impeccable serving, snow-white tablecloths. There are already completely different dishes and prices. The cost of one dish in such restaurants begins from 50 euros, and the average check is usually several hundred euros. But if you want to taste the masterpieces of the French high kitchen, you need to look for them in good restaurants.

Interestingly, the Fastfud culture in its European understanding in France is almost not developed, they love to be measured and leisurely lunch, enjoying food. For the French, the aesthetic side of the meal is very important - dishes and serving. They almost never eat on run and even snacks on the street usually look like in the picture - picnics on perfectly tonsured park lawns.

Tasty food belongs to France to the style of life. The disadvantages originated on the expanses of this sunny country are a sample of sophistication, the multifaceted taste and wealth of the ingredients.

French dishes of high cuisine, formed during the reign of the bourbon dynasty, and today are valued by gourmets and chefs of elite restaurants around the world.

Vishysoise (Vichyssoise)

If traditional onion soup has long been the usual component of French cuisine, his "close relative" - \u200b\u200bVichyssoise - refers to the category of exquisite meals. For the preparation of the dish, several bows are used immediately, which is roasted with potatoes and add to chicken broth. The finished puree is enriched with grated cheese, cream and whipped to the state of thick mousse.