-
France
has
a
long
culinary
cuisine
nowadays
is
a
result
of
centuries
of
research,elaboration and French are
proud of their is an integral part of
their
to
the
interest
in
the
French
for
good
food,the
chefs
have
always
been
encouraged to elaborate
new dishes to satisfy the most discriminating
palate.
The origins of the success of
French cuisine can be attributed to Catherine de
she
became
Queen
of
France
in
1533,she
brought
her
own
Florentine
chefs
from
this
time,Italian
chefs
were
more
experienced
than
French
introduced
new
dishes
and
sophisticated techniques that they
adapted to French gave French cooking a real
boost,and the country's culinary
influence has never stopped.
French
cuisine
is
sophisticated,varied,well
balanced
and
based
on
local
and
high-quality
has
established
some
regulations
to
protect
product
names
from
fraud,and
guarantee the origin and product
quality to the carry the prestigious label
茅
lation
d'Origine
Contr?l
茅
e
< br>(A.O.C),products
must
ply
with
strict
rules
related
to
geography,varieties,method of
fabrication and other criteria.
Unlike
other countries,France does not have one national
e each region has its own
local
products
and
specialties,it
is
more
appropriate
to
name
regional
dishes
than
a
single
is a tour de France
of the regional specialties:
Alsace
Alsace
cuisine
is
strong
and
plays
a
major
part
on
holidays
and
at
family
an cuisine is rich
and Alsatian dishes are not found in other parts
of
most
famous specialty
is
Chouchroute,sauerkraut
garnished
with
potatoes
and
a
variety
of
meats
such
as
sausage,pork
or
Baeckaoffe
is
a
one-of-a-kind
Alsatian
fare
baked
with
white
wine
usually
in
a
traditional
pottery
dish
only
made
in
the
village
of
's a stew prised of
pork,beef and lamb garnished with are many
Alsatian
cakes
and
desserts,but
the
best
is
the
Kougelhopf,brioche
pastry
with
butter,eggs,raisins,whole
almonds
marinated
in
Christmas,bredles
and
gingerbreads
decorate the
tables of all Alsatian s are cookies of different
shapes flavoured with
anise,cinnamon or
almond.
Brittany
Brittany
has
excellent
fresh
seafood:Coquilles-St-Jacques
(sea
scallops),lobsters,lang
oustes,crabs,clams,shrimps,mussels,and
oysters
will
all
be
found
on
the
market stalls of region
is also famous for traditional
cr
锚
peries serving wheat
cr
锚
pes and buckwheat
galettes acpanied with Chandeleur,celebrated
February 2nd,is the cr
锚
pes
day in cr
锚
pes the day of la
Chandeleur will bring a year of happiness!
Burgundy
A trip
to France would not be plete without sampling
escargots and frog's dy snails
are with
the petis-gris snails,the two varieties eaten in
ots
脿
la
Bourgignonne are
stuffed
with
garlic
's
legs
are
saut
茅
ed
in
butter
with
fine
Boeuf
Bouguignon is another typical Burgundy
's a beef stew marinated with Burgundy red
best-known
regional
product
is
Mustard
de
Dijon,secretly
produced
in
the
town
of
strong mustard is used
in vinaigrette,sauces and nicely pliments red
meat.
Normandy