When it comes to French cuisine, do you only think of macarons and baguettes, foie gras and snails? No
This romantic country, recognized by the world, is also a food paradise, and like the eight major cuisines of China, each region of France has its own specialties, which are indispensable at the dinner table for family dinners on important holidays. You have been to the "southeast, south, and northwest" of France, and I have eaten the "eight precious jade foods" of France! Serve now!
Bretagne
The Brittany region is a region located in northwestern France between the Brittany Peninsula, the English Channel and the Bay of Biscay, with Rennes being its capital. Many friends who have lived in Rennes must know that salted omelets made from buckwheat are more popular with locals than Crêpe. Like crepes, salted quiches are french pancakes, but the flour is changed to buckwheat flour, so it is darker and has more bubble holes when fried. Salted quiches can not only be added with sweet sauces such as chocolate sauce, peanut butter, and jam, but also accompanied by egg ham cheese.
Normandie
Located in the northern part of Brittany, the Blanquette de Veau is the region's most famous cuisine, a classic of bourgeois cuisine, and a place in the history of French cuisine. During World War II, this dish became popular in France and was served with rice. The essence of this dish lies in this white juice , sparkling white wine , which mixes fat-free veal with chopped onions, carrots and celery, braised in broth, egg yolk, cream, vanilla and mushrooms, and finally juiced with butter and flour, and a delicious next meal is complete!
Hauts-de-France
This region is close to Belgium, the Netherlands, and Germany, so the cooking methods of this region are also very similar to those of these countries, and large pot stew is used to it. Hauts-de-France is near the sea, so their seafood is also one of the must-see delicacies, friends who like to eat mussels must not miss the Moules Marinieres here, using fresh mussels, cooked with white wine and parsley, the taste is fresh and sweet, with hot home-fried fries, I just want to eat!
Grand-Est
The Great Eastern Region is formed by the merger of the three regions of Alsace, Champagne-Ardenne and Lorraine, and the Alsace pickled sauerkraut (Choucroute) here is very famous. Pickled sauerkraut with Strasbourg sausage, Frankfurt sausage, pig's trotters, bacon, cured smoked pork, potatoes, is completely the orientation of meat lovers sniper, with the seasoning of pickled sauerkraut, not only can be degreased, but also make the meat flavor better.
Quiche Lorraine is also a specialty of the region, a pie made from brioche eggs and diced pork (lardons) that can be found not only in bakeries around France, but also in a simple dish that most French people make.
Bourgogne-Franche-Comté
This region has a wide variety of specialties, in addition to the world-famous Burgundy wines, but also the famous French family cuisine Burgundy red wine roast beef (Bœuf Bourguignon), Moutarde de Dijon (Moutarde de Dijon), escargots à la bourguignonne .) Beef stewed in red wine is a classic French dish that takes a long time, but it is a must-have dish with a rich flavor and delicious meat.
Dijon's mustard sauce is synonymous with French mustard sauce, delicate and slightly spicy, the basis of many sauces, but also the color of many dishes.
Pays de la Loire
Canard au sang is a specialty of the region, and it is difficult to complete the dish independently at home, because the blood duck first needs to be flattened with a press, and then drizzled with a sauce mixed with its blood and bone marrow, which is more difficult to make. But it's delicious and is a world-famous french classic, so you must try it for yourself!
Nouvelle-Aquitaine
Aquitaine is the home of King Henry IV, and there is a famous home-cooked dish Poule au pot, which Henry IV promoted to the whole country, and he also expressed the hope that every resident could cook a pot of Poule au Pot every Sunday. This dish from a French family is for everyone.
Centre Val-de-Loire
This region is rich in products and is famous for its appetizers and desserts, with the apple tart (Tarte Tatin) being the most popular. This dessert comes from the Tatin sisters and is the signature dish of the hotel they run. Before baking the pastry, the fruit (usually apples) is caramelized in butter and sugar, before baking in the oven along with the dough.
Provence-Alpes-Côte d'Azur
Ratatouille, a chowder that originated in Nice, is a summer-friendly dish that is popular throughout the Mediterranean coast. This Provencal vegetable stew, each vegetable is sautéed in virgin olive oil and then layered in the oven for baking.
There are thousands of French cuisines, which one is your favorite? Leave a message for you and talk about what you think is the most French food!