Food Delicacies To Try In France

The French food is famous worldwide for its amazing taste and texture. Known as French Cuisine it has a lot to offer, popular for the usage of 3000 Sauces!

 Here are some of the most amazing delicacies of French food.

1.) Egg cocotte with ham:

In the French kitchen, cooking eggs is a separate section and the whole cooking culinary arts. It is believed that a good French chef should know at least 100 recipes for cooking eggs. And all because the eggs in France - is not only and not so much a dish for breakfast as a nourishing hot appetizer for lunch or dinner.

2.) Trout with zucchini:

The French like trout for its delicate flavor, ease of preparation and, of course its useful properties. The trout contains the largest amount of omega-3 (polyunsaturated fatty acids).

3.) Tartare with salmon and avocado:

Tartarus - French cuisine. Originally called tartare, a special way of cutting products. To prepare the tartare all the ingredients are very finely chopped and presented with seasoned sauce. To prepare this they mainly use raw foods which are at least salted or pickled.

4.) Quiche with bacon and mushrooms:

Kish (Fr. quiche) - French cuisine, which is an open pie with a base of puff or shortcrust pastry and stuffed with bacon, egg and cream mixture and cheese. Depending on the desires, filling can range from mild vegetable, fruit, fish to a hearty mushroom or meat.

 

5.) Gratin with potatoes and zucchini:

Gratin (gratin) - the so-called baked in oven until crust ofdelicious meat, fish, vegetables, flour and sweet dishes is ready. French gratin literally translates as "pie."

6.) Sauces of French cuisine:

Sauces - one of the most important components of French cuisine. Their diversity is striking. British joke about it - in England there are only 3 kinds of sauces and 360 religions, but then in France there are 3 religions 360 recipes of sauces. In fact, French cuisine has over 3,000 sauces!

7.) Terrine with salmon:

Terrine (Fr. Terrine) - a dish of meat, vegetables or fish, cut into thin slices. Terrine gets its name from the name of the rectangular shape of the refractory. Originally terrine from France, and the French cook it in various embodiments and with great imagination.