Not only famous for attractive tourist destinations but also for a long time, France has been famous for rich and diverse cuisine, exquisite dishes but not too diverse and sophisticated.
When traveling to France , visitors will realize for the people here that they are always proud of a unique cuisine in the world ... Each region and region of France has quite different culinary tastes. The North prefers butter, cream and apples, the Central prefers cheese, cognac and white wine; Southwest with fatty goose liver and Bordeaux wine. Particularly Paris is very famous for specialty coffee.
Wine always appears on the table in France
For the French the most basic and traditional dish is buttered baguette bread. Accompanying this dish will have a glass of wine, task to wake up all the senses, is a source of abundant energy. France considers wine to be an art form. Wine distillation process is conducted with meticulous, meticulous to extract the most concentrated droplets. Speaking of wine, it is impossible not to mention the famous Bordeaux wine brand. Bordeaux is a city on the banks of the Garonne River, with about 120,000 hectares of grape land, 13,000 grape farms, 9,000 wineries. With an annual capacity of over 700 million bottles of wine, Bordeaux is the world leader in the number of wine produced and is considered the wine capital of the world.
Foie Gras is a famous French Foie Gras
Foie gras is a popular and famous dish in French cuisine, made from fattened duck or foie gras. Its flavor is quite rich, somewhat like butter. French law also stipulates that Foie gras belongs to the culinary cultural heritage of France that should be protected as a national spirit.
Foie gras belongs to the culinary cultural heritage of France
How to prepare foie gras is considered the most remarkable in all foods. When sautéed, the fire had to be exact soup because it was too hot, the liver would burn and lose fat leading to no more fat. The piece of liver should be turned evenly so that the sides are both golden and slightly brittle, but the inside is still soft, served with black vinegar sauce (sauce made with balsamic vinegar, concentrated to a tenth, then continue. cooked with basil, basil). Foie gras is often served with strawberry sauce, fruit and mushroom flavors to give a soft, sweet sensation mixed with a mild sour taste. This dish is more delicious when served with a special type of bread, baked through to shrink the surface, the outside has a slight crunch but not hard, the intestine is still soft and soft. Alternatively, you can also use double-sided toast sandwiches.
French Crepe This is a soft, soft yellow, fat leopard cake in French cuisine for a long time. Crepes 'travel' throughout Europe and around the world, capturing the hearts of many diners. In Vietnam, there are also many restaurants, the hotel has a bar specializing in serving crepes on the spot, bringing hot and attractive cakes for breakfast of customers. However, perhaps enjoying crepes right in France will give you the most complete taste.
Crepe cake originated from Brittany region, northwestern France
Crepe cake originated from Brittany region, northwestern France and gradually became a traditional dish in this country. This thin, fluffy, light-yellow, fluffy cake is made from flour, eggs, fresh milk and side butter. This flour mixture is stirred and thinly coated on a hot oil pan, quickly and quickly returns to the surface so that the cake does not burn but still ensures the smooth, little wetness of the dough and arranges the cake on a plate. The cake is always delicious and fragrant, whether used hot or cooled. It does not take long to get this extremely soft, buttery scent of butter. In particular, crepes are more delicious when served with fruit jams, ice creams, sweet fresh ice cream, and all kinds of salty stuffs from bacon, pate, eggs, sausages, ... Very nutritious. Easy to eat, suitable for even the most demanding customers. If you have the opportunity to go French tours , crepes will be a dish that you should definitely not miss. Not simply enjoying the original flavor of the cake, but because this is the dish with the national spirit of the country dubbed the European Food Paradise.
Profiterole Cake
One of the best things when traveling to explore France is to enjoy the colorful pastries here. The bakers in France have been creating relentlessly, constantly bringing many sweet and attractive cakes to the world. One of the extremely famous cakes is Profiterole, a dish that you should not miss a try when coming to France.
One of the best things when traveling to explore France is to enjoy the colorful pastries here. The bakers in France have been creating relentlessly, constantly bringing many sweet and attractive cakes to the world. One of the extremely famous cakes is Profiterole, a dish that you should not miss a try when coming to France.
The cake looks quite similar to the familiar Vietnamese choux cream cake
Profiterole, also known as puff pastry, looks like a familiar Vietnamese choux, but is actually very different, especially the cream inside. The cake has a crunchy crust hollow inside. When customers order, the seller will receive a cool ice cream with different flavors to make the filling. The cake is eaten right away so the ice cream does not melt. Biting a piece of Profiterole, you will enjoy the crisp crust in your mouth, mixed with the sweet, cool creamy taste of the tongue. All combine harmoniously to give diners a wonderful taste indescribable. Profiterole cakes are sold throughout France, especially in street bakeries, or can also be served in restaurants and restaurants as an attractive dessert after a meal. Therefore,
Snails - Escargot
In French culinary culture, snails are usually cleaned, removed from the shell and cooked (usually cooked with garlic butter, chicken or wine), then put back into the shell with butter, parsley, garlic foam cream and sauce to serve customers. Some other ingredients that can be added to this dish depending on your liking are garlic seeds, thyme, parsley ... Special snail tongs (to keep the shells) and snails dishes are also often placed on metal trays for real use. Guests can easily "manipulate". The taste of butter, garlic and herbs will overwhelm your taste buds, along with the crunchiness of snails, mixed with fatty butter will bring great taste to the enjoyment.
In French culinary culture, snails are usually cleaned, removed from the shell and cooked (usually cooked with garlic butter, chicken or wine), then put back into the shell with butter, parsley, garlic foam cream and sauce to serve customers. Some other ingredients that can be added to this dish depending on your liking are garlic seeds, thyme, parsley ... Special snail tongs (to keep the shells) and snails dishes are also often placed on metal trays for real use. Guests can easily "manipulate". The taste of butter, garlic and herbs will overwhelm your taste buds, along with the crunchiness of snails, mixed with fatty butter will bring great taste to the enjoyment.
Snails are usually cleaned, removed from the shell and cooked
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