Food and everything related to the kitchen is very important to the French. Both preparing meals and consuming them are rituals, so in addition to the body, we also nourish our spiritual sphere. It is a very important element of family and social life.
Food in France – breakfast, lunch, dinner (delicacies).
Breakfast in France is a light meal, its inseparable element is coffee, which is drunk in a special bowl, or “bolu”. For this you usually eat a buttery croissant or a baguette with butter and honey or marmalade.
Dinner in France, like every meal, is a sacred thing. A lunch break is usually organized around 11.30-13.30, then everyone has a break from study or work and celebrates the meal. It is better to do nothing at this time because banks, post offices and offices are closed anyway. A French dinner can consist of as many as four elements. The first is the starter or “entree”. It can be soup, salad, or snails in garlic butter. Then the main course or “plat principal” which you can ask for one of the many exquisite dishes. Finally, a sweet or savory dessert, i.e. chocolate mousse or cheese, and finally coffee. The most important meal seems to be dinner. The arrangement of the dishes is often similar to the dinner menu. Very often, the French serve a glass of wine to drink. It is eaten slowly and slowly, very often in a family or a friendly circle.
Cuisine in France – drinks, alcohol.
Among the alcohols, the most famous are French wines, there are 3 types:
- Vin de table – intermediate table wines that are mass-produced from grapes
- Vin de pays – wines from less known regions of France that have not obtained appellate status
- Vin d; appellatiion controlee – wines subject to strict production standards must be strictly produced from grapes grown in a strictly defined manner in a well-defined area called appeal.
It is equally famous French cognac (Cognac), i.e. a brandy, the production technology of which has not changed for 300 years. It contains 40-45% alcohol. In the European Union, the name Cognac is reserved for alcohol produced near the city of the same name in the Chantre region of France.
Cuisine in France – recipes, dishes.
Starters:
- Assiette de crudites – consists of raw vegetables, almost always containing grated carrots
- Mousse de saumon – the dish is made of boiled salmon, cream and béchamel served cold.
- Tarte au roquefort – an appetizer consisting of onion eggs, sprinkled with breadcrumbs and baked in the oven.
Main dish:
- Coq Au vin – chicken in wine. He stews a young rooster in a red wine sauce.
- Dinde aux marrons – traditional Christmas dish, roasted turkey stuffed with chestnuts and meat.
- Porc roti aux pommes – baked pork with apples, their sour taste emphasizes the taste of meat.
- Pot-au-feu – beef, sometimes veal with the addition of vegetables such as leeks, potatoes, white radish, carrots, onions, and cloves served in boiled broth.
Desserts:
Savarin – baba with cream soaked in rum, in the form of a wreath
Tarte aux fruits – fruit, depending on the season, baked on the bottom of a shortbread or puff pastry
Soups:
Soupe aux choux – cabbage soup, smoked bacon, potatoes, ham, turnips, onions, carrots, served with a stale bread roll.
