This year's CIIE France will bring an eclectic, modern and dynamic French Pavilion with the theme of "Choosing France". The booth is divided into exhibition areas, public areas, lecture areas, tasting areas and interactive experience areas, where guests can taste French food and wine.
As one of the world's three largest gourmet countries, French cuisine is characterized by the use of fresh seasonal ingredients, coupled with the chef's personal unique conditioning, to complete a unique dish, bringing multiple sensory enjoyment, French cuisine do you want to try?
Foie gras -
The history of French foie gras can be recorded as early as 2,000 years ago in Rome, when the nobles mixed foie gras and figs and dedicated it to Caesar the Great, who regarded it as a delicious dish, and later spread to Alsace and the western French countryside, and began to be used with foie gras to make jelly and jam, and later used with French bread.
Caviar -
The most familiar of the world's three cuisines is actually salted fin fish roe. This prestigious cuisine, as early as the thirteenth century, was hailed as the best of the world. As for the way to eat caviar, first gently spread on the tongue, with the tip of the tongue to slowly crush the caviar, you will feel the mellow, sweet and clear sauce, the higher the level, the fish fat content in the caviar will also increase relatively, the salt content will be reduced accordingly, and therefore, the caviar with higher quality trade is generally viscous in taste and the flavor will be more delicate.
Truffles——
Known as the diamond on the plate, truffles are a dream ingredient that the French are obsessed with, and truffles are an annual natural fungal plant that grows mainly under the soil near the roots of oak whiskers. There are about 30 kinds of varieties, of which white truffles and black truffles are the most delicious. During the European Renaissance, the French, who were extremely sensitive to ingredients, gradually discovered the advantages of truffles, and were impressed by its aroma, and gradually began to popularize truffle fever. By the beginning of the 19th century, truffles set off a climax in France, whether it was celebrities, literati and dignitaries who were proud to eat truffles, and they were even more praised for truffles.
French Baked Snail ——
As one of the famous French dishes, baked snails are the appetizers of classic French feasts and the famous dishes of French state banquets. In France, the consumption of all-snail snails is estimated at 30,000 tons per year, of which French snail farms produce 800 to 1,000 tons of snails per year. This shows that the French people love snails.
In addition, France is the world's largest wine producer and the world's largest wine consumer market. Well-known red-producing areas such as Bordeaux, Languedoc and Burgundy are all in France, and the per capita annual consumption is about 53 to 55 liters.
Author: Wang Xiaoli
Image: Integrated from the web
Editor: Wang Xiaoli