France, a country full of artistic color and romance, the French seem to have a unique artistic talent, they care about all aspects of life, and the diet has been promoted to the art of living and has a long history. French food is juicy and flavorful, the tableware is exquisite, the presentation is picturesque, the double impact of vision and taste, and the smell of wine can also satisfy the enjoyment of smell.
French cuisine is one of the most prestigious cuisines in Western cuisine and a pearl of Western culture. Legend has it that in the 16th century, after marrying King Henry II of France, Catherine brought the cooking methods of beef liver, black fungus, tender steak, cheese and other cooking methods that were popular in the Italian Renaissance to France, and Louis XIV also launched a cooking competition, which became the basis of traditional French cuisine.
Pictured is King Henry II of France
French cuisine is characterized by a wide selection of ingredients, fresh ingredients, pay attention to the combination of color, aroma, taste and shape, a wide variety of fancy, and often use rare and valuable raw materials, reuse beef vegetables, poultry seafood and fruits, especially snails, black mushrooms, mushrooms, asparagus, lilies and lobsters. There are also pigeons, quails, doves, deer, hares and more. In addition to the unique geographical environment and the abundance of food and wine, the former aristocracy encouraged chefs to innovate their tastes with great money, which is why French cuisine has become an art.
Like many Western countries, the French eat in the form of "divided meals". After entering the restaurant, each guest is handed a menu, each ordering its own dish, and the French cuisine is also exquisite, it will be in order one by one, wait until you finish eating one, withdraw the plate and then put it on the next one.
The complete French meal has a total of 13 dishes, in order to ensure that each dish is exquisitely produced, and the guest's stomach will not be eaten, the amount of each dish is not much, but it is extremely delicate. As the pace of life has accelerated, many restaurants have simplified their menus to 3-5 courses.
Five-channel menu arrangement reference:
1. Apéritif appetizers
2. Soupe soup
3. Entrée head plate
4. Plat main course
5. Dessert dessert
Three-lane menu arrangement reference:
1. Entrée head plate
2. Plat main course
3. Dessert dessert
After dessert, the French are accustomed to having another cup of espresso or ordering an "after-dinner drink" to be complete.
French cuisine has interesting names, and many dishes are often named after French place names or people. Such as "Marseille fish soup" (the soup is made from the sea fish of the harbor city of Marseille), "Burgundy beef stew" (a classic dish of the Burgundy region of France) and so on.