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A lot of people like to cook at home, vegetables are becoming the cool thing to cook.
Do you like cooking ? Do you watch culinary tv shows ? Would you like to cook some delicious meals for your friends and your family ?
Today, we give you some advice on how to cook the french meals and to make simple and irresistible dishes !
French food is known globally for its finesse and flavour. In the french culture (way of life), meals are an important family time when you can taste homemade traditionnal french meals. The most famous french meals are Ratatouille, Gratin Dauphinois, Aligot, Tartiflette, Flammekueche, Cassoulet, Duck confit, Bouillabaisse, Quiche Lorraine, Beef Bourguignon, Escargots, Baeckeoffe, Raclette, Fondue Savoyarde, Pot-au-feu and many others.
In this article, we present you the top 4 french traditionals meals.
Duck confit is one of the most famous french meal. Duck confit is a tasty French meal made of duck legs. The french particularly fancy this meat . The preparation of this meat may take a lot of time. You can mixed it with garlic, thyme and salt. It is generally fried or grilled afterwards, and served with roasted potatoes and garlic on the side.
Ratatouille is a culinary speciality from Nice in the south of France. It is made with cooked vegetables (sliced or diced),eggplant, zucchinis, pepper bells, tomatoes, onions, garlic and olive oil. There is no accurate recipe but some rules to follow. It’s usually served as a side dish but can be also served as main course (with rice or with bread) ; It can be consumed cold or hot.
Gratin Dauphinois is a traditional regional French dish based on potatoes and crème fraîche, from the historic Dauphiné region in south-east France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. The gratin dauphinois is made with uncooked potatoes, thinly sliced, and cream, cooked in a buttered dish rubbed with garlic. This is one the dishes the most favorite by french people.
Cassoulet is a regional speciality of Languedoc, with generally white dry beans and with meat. In its origin, it was with beans. Cassoulet holds its name of the cassole in enamelled terra-cotta made to Issel. Cassoulet is a traditional dish the basic of which is a stew of haricot beans for a long time simmered to be tender in mouth. You can put duck or goose confit, sausages and additional meat.
This is a short presentation of the french food culture – the French gastronomy remains very diverse and varied. Enjoy to cook with your family, your friends and your colleagues !
Marc
