The french

Surely many have heard that the French are known as true foodies. In France, it is not strange that people's interest in delicious food is considered completely natural. Perhaps it is even higher than the interest in love, according to worldwide recognition in which there is no equal to the French nation.

Despite the fact that there is a certain regional difference, nevertheless, the abundance of root crops and vegetables can be safely called a characteristic feature of national French cuisine. Green beans, various varieties of onions, potatoes, spinach, cabbage of different varieties, eggplant, tomatoes, parsley, celery, salads are used in the preparation of snacks, first and second courses, as well as as a side dish.

Compared to cooking in other European countries, French chefs and regular hostesses use fewer dairy products, except for cheeses that are known around the world. So, for example, a dish with green salad and cheeses is necessarily served before dessert. It is known that the number of varieties of this dairy product in France exceeds half a thousand. Although it is likely that more, since almost every village prepares its own unique cheese. Among the most famous are Roquefort cheese, Camembert cheese and many others.

Typical dishes of French cuisine are cheese soufflés and various kinds of omelettes, which are prepared with the addition of various seasonings and fillings: mainly ham, mushrooms and herbs.

French cuisine recipes are fundamentally based on fresh produce. This is due to the fact that the excellent quality and features inherent in each product must be maintained after heat treatment. Of the first courses, the French prefer leek puree soup with the addition of potatoes, as well as onion soup seasoned with cheese. Many people are also familiar with the thick soup based on fish broth - "bouillabaisse. "

As for meat products, French culinary experts use almost all types: beef, pork, veal, lamb, poultry and game. The second dishes of French cuisine made from freshwater and sea fish are very popular: pike, halibut, carp, cod, as well as seafood: oysters, langoustes, shrimp and scallops. By the way, it is the French who are called the inventors of sauces - few people compare with them in inventing and preparing new recipes.

It's no secret that oysters are one of the most popular dishes in France. True foodies and connoisseurs rank these mollusks among the most refined dishes. Oysters are bred on special plantations, where the salt content in the water is reduced. In the process of eating after opening the shell, a little lemon juice is squeezed onto the oyster and the mollusk is sucked out of the shell along with the tastiest oyster juice.

Many recipes for French cuisine are not without the aromatic herbs that must be present in some dishes. When preparing meals, chefs put a small bunch of herbs called a "garni bouquet" in a saucepan. This seasoning gives the dishes a unique aroma of France and it consists of saber, parsley, bay leaf and other spices.

It is impossible not to mention the chic desserts, in which the French know firsthand. It's "clafuti" cherry pie, delicious "tarte tatin" - open fruit cakes and, undoubtedly, the famous "creme brulee" - greasy cream that is baked with caramel crust.

Of soft drinks in France, mineral waters and fruit juices are preferred. Among alcohol, absinthe, cognac and calvados are common. By the way, it is generally accepted that the French cannot live without a glass of wine and a day. This, of course, is the case, but it applies more to the southern provinces.