French Foods

• Coq Au Vin

Coq Au Vin means "rooster wine" and it was devised as a way to cook the tough meat of an old bird.

• Cognac Shrimp with Beurre Blanc

This Cognac shrimp with beurre blanc sauce recipe is not complicated to make. This French main course is perfect for quick weeknight preparation.

• Blanquette de Veau

Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette.

• Cheese Soufflé

Deliciousness, they are very light and airy with a subtle egg flavour that enhances the ingredients that you add — they can be sweet or savoury.

• Steak Tartare

Steak tartare is a meat dish made from raw ground beef or horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste. It is often served with a raw egg yolk on top of the dish.

• Pot-au-feu

A French beef stew. Pot-au-feu is the quintessence of French family cuisine; it is the most celebrated dish in France and considered a national dish. It honours the tables of the rich and poor alike. It is a typical dish served for Christmas.

• Piperade

Piperade or Piperrada, from piper is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.

Coq Au Vin

Recipe

Please click here ^ for the Coq Au recipe

Breakfast in France

So that is the perfect French breakfast: baguette or cracker, jam or butter, tea or coffee, juice and pastries. Sometimes, you can also find cereals, honey, milk and yogurts. To eat this breakfast, you have many options: You can find it in hotels.

• Tarte Tatin

upside-down apple tart consisting of pastry baked over slices of fruit arranged in caramelized sugar, served fruit side up after cooking.

• Crème brûlée

pudding-like, baked custard with a brittle top of melted sugar that cracks when you gently tap it with a spoon. The custard is made with heavy cream, eggs, sugar, and vanilla.

• Choclate mousee

Heavy cream is whipped to increase its volume and here many chefs do themselves a disservice by over whipping, leading to a denser finished product.

• Canele

small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top.

• Floating isalnd

or île flottante is a dessert consisting of meringue floating on crème anglaise. The meringue is prepared from whipped egg whites, sugar, and vanilla extract and baked in a bain-marie. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.