When it comes to the kitchen of different nations, the first thing that comes to mind, the art of France culinary culinary. Undoubtedly, it was this country that became the embodiment of the sophistication and sophistication of the thinnest mixtures of food tastes and excellent wines. Rumor has it that the addiction to good food among the French surpasses, even, an interest in love, and even here, for sure, there are no equal.
Recipes here are transmitted from generation to generation and serve as a special subject of pride not only by the mistress, but also of all family members.
So let’s look at the features of French culinary in more detail.
Let’s start with the first dishes. Soups are very loved here. Among the most popular – pureed with onions and potatoes or refined. Great fame, also, is also a rich fisherman Buyabes, which has become one of the attractions of the Provencal province of Proveces. A little secret, before the end of cooking, the cooks are put in a saucepan for a few minutes a small bunch of herbs: parsley, bay leaf, thyme, called “Bouquet Arnie”.
Meat dishes here are certainly served with a variety of sauces, in the invention of which the French have no equal. But the inhabitants of the European country are especially loved by fresh sea products. Oysters, scallops, lobsters, shrimp, fish dishes here are found not only on holidays. They make up the main part of the diet. Maybe that is why the Parisians are famous for their beauty? Who knows.
But perhaps the top of culinary perfection is displayed in all kinds of sweets. Garriers here is a mandatory element of treats. And the most popular are Klafuti’s delicate pie, unsurpassed Tarte Tatin, open cakes with sugared fruits and, of course, the famous cream of Brylale, whipped cream with a delicate caramel crust, melting in the mouth.
Finally, a few words about what is served to dishes. Good drinks here are part of the mandatory table ritual. Prior to lunch, usually prefer tea, mineral waters and fruit juices. But perhaps more than others love coffee. From alcohol – cognac, absinthe, calvados and, of course, wine.