French is traditionally divided into the aristocratic and popular. By aristocratic kitchen in some degree true of the famous haute cuisine, which is often referred to as a special skill. People cooking is more democratic - although technology uses sophisticated enough food for cooking is often needed most uncomplicated.

Gourmet Food

France for centuries considered a trendsetter, and this concerns not only clothes, but also cooking. No coincidence that in France there was such a thing as a "Haute Cuisine" - an analog of "haute couture". This term is often used to refer carefully prepared dishes from expensive ingredients. It is believed that the tradition of Haute cuisine originated from the kitchen of the French kings. At the same time, high cuisine - it is something more than just an expensive meal. It is a real art, designed to conquer not only stomachs, but also the hearts of consumers.

The cook should be able to connect even the most basic ingredients so as to obtain an unforgettable taste. It is elegant simplicity, which allows to identify the natural taste of excellent products, especially highly valued and is considered a sign of high cuisine.

Key Features

Of course, high cuisine - it is just part of French cooking, with a small part. Casual food people in the country is much more simple than the works of culinary art venerable chefs. Some dishes are common throughout France, especially loved by others only in certain regions.

A striking feature of the French cuisine is the use of wine or brandy when preparing meals. Under the influence of high temperatures of the beverage alcohol evaporates, and the wine is just exciting aroma and flavor of the original. Also, wine is often used for marinating meat or poultry. Strict rules, which wine should be added to a dish that does not exist, but if you plan to serve the dish with red wine, is used in cooking and red varieties. Thus, the red meat and fatty add red wine and a fish or white meat poultry - white. A white fish and shellfish cooked with white wine only, as red makes these products unattractive bluish.

Dairy products (except cheese) in French cuisine used in small quantities. Cheese is always served with dessert, or in front of him, and used for the preparation of air souffle omelettes and stuffed.

French cuisine is famous for its sauces, and - there are more than three thousand. Such a large range makes it easy to vary the menu, enriching everyday food new original flavors. To the same end uses and spices: tarragon, oregano, parsley, rosemary and thyme.

Actively used vegetables, especially leek, artichokes, asparagus, lettuce. Many in French cuisine dishes from eggs and omelets and souffles in appreciated not only taste, but also the easiest, weightless structure.

The world-known French desserts. These works of confectionary art will delight any gourmet. Eclairs with cream and icing, miniature macaroon almond dough cakes with fruit, berries, chocolate and cream, meringue air, weightless puddings, flavored ice creams and fresh - these delicacies France is famous for several centuries.

Regional cooking

In the South of France, Provence and Gascony, preference is given to spicy dishes with lots of garlic, onions and spices. Also for cooking is often used natural wine. In Provence, like olive oil and olive simple dish of tomatoes, peppers, eggplant and zucchini - ratatouille - known throughout the world. Equally he gained fame and the young lamb, baked with herbs.

In the Alsace region cuisine has been influenced by neighboring Germany. There are many dishes from pork Pork dishes. To eat or not to eat?   and cabbage, and whole foods more nutritious and "solid" than in other regions. And the most fat dishes traditionally prepared in Bordeaux.

In coastal areas traditionally prefer a variety of seafood and fish. Crabs, lobsters and shrimp are used to prepare a variety of dishes.

In Normandy, livestock development, and therefore popular dairy and meat dishes. Here prefer a simple dish of veal and lamb. A lot of meat to eat and in Burgundy, where almost all dishes is added the famous Burgundy wine.

Corsica is known fragrant honey The benefits of honey: tasty recovery , Delicious sweets and sheep cheese. In addition, there are many Corsican dishes from the chestnuts.

The symbols of French cuisine

French chefs have given the world a lot of delicious dishes, and some of them became real symbols of this country's cuisine:

• Croissants. These air bagels puff pastry Puff pastry: lacy splendor   made with different toppings - sweet or savory;
• Sauces. List all French sauce is very difficult. The most famous include bechamel (made from fried flour, diluted with milk) and mayonnaise (raw egg yolks, lemon juice and oil). No less known hollandaise sauce egg. Contrary to the name, it was invented just in France, but not in the Netherlands;
• Onion soup. To prepare this dish, saute the onion for a long time, getting a special aroma and flavor;
• Rooster in wine. Originally, this dish is prepared exclusively of males, which was extinguished in a sauce with the addition of expensive wine, but nowadays increasingly used the chicken, and cook the wine take simpler and cheaper;
• Kish. This flan is prepared from chopped dough with various fillings, which is filled with a mixture of eggs, cream and cheese;
• Dessert. Creme brulee, petit fours, meringues, profiteroles, macaroon and zither - this is not a complete list of fine French pastries.

Maria Bykov

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