2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
It is no coincidence that French cuisine, which has turned eating into a real art, is world-famous. Few people have not heard of specialties such as delicious fondue cheeses, fragrant French soup Dubari, chicken A la Dijones, and many others. However, there are some very interesting facts related to French cuisine:
Like the Japanese conception of food, it is perceived by the French not only as a physiological act, but as a whole culture. This is the reason why everything that is served on the table is beautifully garnished and served in a certain sequence.
There are countless gastronomic clubs in France, where chefs unleash their imagination and invent non-standard recipes such as snail soups, salads seasoned with cologne, and much more.
Culinary terms such as spreading, sautéing, vinaigrette, julienne and canapes come from French cuisine.
The preferred bread in France remains the baguette, which traditionally should be made only from flour, salt and yeast.
The French produce over 400 types of cheese, which are used not only for the preparation of aromatic salads and main dishes, but also for desserts. Especially popular are those in which 4 types of cheese must be present - aged, moldy, fresh and hard.
Horse and rabbit meat are traditionally present at the French table, served with a wide variety of fresh or stewed vegetables.
The world-famous French writer Al. Dumas is known in his homeland not only for his novels, but also for the culinary vocabulary for the kitchen he wrote.
Unlike Russian cuisine, for example, where meat is cooked for longer, the French like to eat it more raw. Where does the term alangle come from. It is time to mention that although the term alangle is of French origin, it means "in English".
The French are probably the largest consumer of snails in the world. All kinds of dishes with snails are prepared and are considered a real delicacy from time immemorial.
Among the most prominent chefs of France there is no mention of the name of Auguste Escoffier, whose culinary principles are still largely observed today.
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