Unthinkable delicious French cuisine

• Unthinkable delicious French cuisine

France is famous for many things - beautiful language, charming towns, beautiful beaches. However, it is French cuisine is known and loved around the world, and it is impossible to forget. Whether it's a simple croissant or a classic dish such as rooster in wine, French food always find a response among gourmets. We present our 32 dishes, which you must try in France.

French baguette - perhaps the most popular French food. This crunchy pastry and delicious by itself, and with the traditional French cheese such as Gruyere or Brie. If you're in Paris, be sure to try a baguette at the bakery Le Grenier à Pain: this year she won the competition for the best baguette.

Creme Brulee - the most famous and favorite French dessert. As soon as you hear the crunch of hard caramel crust and okuneshsya spoon in custard, there is no turning back.

If you want to try a classic steak frites (steak and chips), you should definitely visit the Parisian restaurant Le Relais de l'Entrecote, which specializes in this dish. Restaurant is popular with both tourists and Parisians, so queues are not uncommon.

Although the "Moule Frites" (mussels and fries) is considered to be a Belgian dish, "Moule mariner" (Moules Marinières) - this French dish from Normandy, whose name translates as "mussels sailor." Imagine France is an exquisite dish is considered fast food.

"croque-monsieur" - the French version of the hot sandwiches with cheese. It includes ham and Gruyere cheese and bechamel sauce yet.

Chicken in the dish, "Cock-a-vein" (rooster in wine), by definition, can not be dry. It is believed that the birthplace of the dish is Burgundy, so yearling cock (weighing about three kilograms), stewed in red wine with vegetables and garlic, it is a classic recipe for "Cock-a-vein".

escargot - snail - seems strange dish to foreigners, but is considered a delicacy in France. Snails served hot in shells with garlic and butter.

"Profiteroles" - a dessert of puff pastry filled with vanilla ice cream and covered in chocolate sauce.

Potatoes - a common side dish in France and in the French south-eastern region of the Dauphiné it is cooked with milk or cream, it is called "potato gratin in dofinski" ( "Gratin Dauphinois").

The word "souffle" is derived from the French verb "to breathe, blow," this dessert made from whipped egg whites. Soufflé "Grand Marnier" is prepared with the addition of orange cognac liqueur.

The best oysters in France to be found in Brittany, the city of Rek-sur-Belon they got their French name - belon.

Although the "black pudding" does not sound very appetizing, it is one of the traditional elements of French cuisine. Pork sausage contains blood and is served by itself or with a garnish potato type.

Croissant - also French classics. This layered oily bun in the form of a crescent can be found in any bakery country.

Riet - salty pork pate. There should be with bread or crackers.

"Knei de Brochet" - is something like dumplings. They were invented in Lyon and cooked fish (usually pike), butter, breadcrumbs and sauce with lobster. Light but satisfying meal.

The Paris Bakery and confectionery compete to show off the best cakes pasta.

If you eat raw meat, I want to be sure that it is cooked properly. "Steak tartare" - minced raw beef, served with onions and capers.

Ratatouille - only French stew without meat. This dish, which first appeared in Nice, preparing the most delicious Mediterranean vegetables such as zucchini and eggplant.

Quiche - savory pie that can be found everywhere in France. One of the traditional varieties - Lorraine quiche, or "Kish Lauren". Cooked with bacon, eggs and sometimes cheese.

"Pan-o-shokolya" is translated as "chocolate bread". French bakers ingeniously mastered combination of baking and chocolate.

Salad "Nicoise" native of Nice and is a combination of lettuce, tomatoes, boiled eggs, tuna, anchovies, olives and beans.

"Boeuf Bourguignon" - a dish of braised beef comes from Burgundy. Combines meat, vegetables, garlic and, of course, red wine.

"Tarte Tatin" - not a simple apple pie and cake "inside out". Before baking apples fried in butter and sugar.

"Blanquette de in" - veal, butter, carrots, cooked in a cream sauce. The meat in the cooking process does not darken.

Duck - a frequent phenomenon in the French kitchen. "Confit" - duck leg cooked in its own juice, a native of South Gascony.

trays with crepes (French pancakes) are all over Paris, and you should stop and try them out. Crepes can be both sweet and savory. Classic - "butter and sugar".

"Cassoulet" - a cross between a stew and gratin, a real celebration of the stomach. The dish originally from the south of France and is made from beans, duck and pig skin.

"Bouillabaisse" was invented in the southern port city of Marseille, it is best to try it in the restaurant Le Miramar. This fish soup with clams, vegetables and potatoes.

Foie gras comes from the south-western regions of France - Alsace and Perigord. It is believed delicacy made from duck or goose liver. On the topic of the admissibility of a special - not very humane - fattening of ducks and geese is much debate.