| Despite new trends, hype and marketing,
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| | Pot au feu
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| tradition has never been stronger. In
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| | A typical family meal coming once again
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| France, good food still means authentic
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| | from Normandy. Pot au feu is a boiled
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| cooking by using natural products from
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| | beef with pork, chicken and vegetables.
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| diverse regions. This is how we celebrate
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| | It takes about 4 hours an a half to cook
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| human being by offering the best food to
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| | as the beef has to simmer slowly to
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| all our senses. Cooking home-made food
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| | extract all its flavor. Pot au feu is
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| and eating at the table make your
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| | also called Potee Normande in France.
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| appetite grow stronger. The challenge is
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| | Sauerkraut
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| to combine ingredients together to get
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| | Quite similar to the german sauerkraut,
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| the best taste out of them. However
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| | the french sauerkraut called choucroute
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| anyone from anywhere can explore the
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| | comes from Alsace. However the french
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| world of french cooking. To start with,
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| | recipe can be traced back to 6 centuries
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| let's find out what french people enjoy
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| | ago ! Sauerkraut is a fermented cabbage.
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| to eat.
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| | Commonly sauerkraut includes sausages,
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| Here are the top 10 most popular recipes
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| | pork knuckle and bacon. Two essential
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| in France:
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| | ingredients are alsatian white wine and
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| Roast Chicken
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| | juniper berries.
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| Indeed roast chicken is not a notorious
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| | Veal stew
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| french recipe but cooked everywhere
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| | Called blanquette de veau in France, this
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| around the world from Asia and Africa to
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| | is another stew recipe from Normandy. The
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| America. However it is the most popular
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| | veal meat simmers in white sauce - as
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| french dish. Roast chicken is not stuffed
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| | blanquette from blanc stands for white in
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| inside. The secret is to baste the
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| | french - with mushrooms and onions. The
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| poultry several times during roasting
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| | white sauce is made of egg yolks,
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| with butter and cooking oil and to add an
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| | whipping cream and lemon juice. Veal stew
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| onion in the roasting pan. Roast chicken
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| | is usually served with rice.
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| is traditionally served with potatoes and
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| | Lamb navarin
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| green beans.
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| | Another stew but this one is made of lamb
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| Boeuf bourguignon
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| | meat. It is also called spring lamb as it
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| The most famous beef stew in France.
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| | comes with green vegetables available in
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| Boeuf bourguignon is a traditional recipe
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| | spring. Navarin comes from navet which
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| from Burgundy. A recipe that french
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| | stands for turnips in french. Other
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| people use to cook at least once every
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| | ingredients are tomatoes, lamb stock and
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| winter. The beef meat is cooked in a red
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| | carrots. This stew takes less time to
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| wine sauce, obviously a red wine from
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| | simmer than any other.
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| Burgundy. Bacon, onions, mushrooms and
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| | Cassoulet
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| carrots add flavor to the recipe. But
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| | A strange recipe that english people
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| thyme, garlic and beef stock are
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| | often confuse with their traditional
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| essential to cook a good boeuf
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| | breakfast! A traditional meal from south
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| bourguignon.
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| | west of France. Each village has its own
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| Mussels mariniere
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| | recipe but it always includes beans and
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| A typical summer recipe very popular
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| | meats. Cassoulet is a rich combination of
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| along the Atlantic and Mediterranean
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| | white beans and depending on the village
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| coast. Mussels are fresh and cooked in a
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| | lamb, pork, mutton or sausage meat.
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| white wine sauce with parsley, thyme, bay
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| | Cassoulet is the cornerstone of the
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| leaf and onion. It takes only 5 minutes
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| | french paradox study describing why
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| to cook a tasteful mussels mariniere. The
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| | people from south west of France suffer
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| secret is to season carefully the meal
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| | less than others from infarcts.
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| and to discard any mussels that don't
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| | Bouillabaisse
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| look good enough.
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| | Bouillabaisse is closely linked with the
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| Sole meuniere
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| | city of Marseille on the Mediterranean
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| Although sole is an expensive fish, the
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| | coast. The recipe is a fish soup from
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| taste is so elegant that it is considered
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| | local fish and seafood products including
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| as the noblest fish. Sole meuniere is a
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| | crabs, scorpion fish, monk fish and
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| recipe from Normandy. The fish is cooked
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| | others. Provencal herbs and olive oil are
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| in a butter sauce with a little bit of
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| | essential. For a long time, the recipe
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| flour and lemon juice. Sole is
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| | was a secret jealously kept by the people
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| traditionally served with rice or green
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| | from Marseille.
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| vegetables.
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