French foods
French cuisine consists of the cooking traditions and practices from France. French cuisine developed throughout the centuries influenced by the many surrounding cultures of Spain, Italy, Switzerland, …
Fresh, naturally produced ingredients can always be found in French cuisine. cheese, olive oil, and seasonal vegetables are just a few staples. Herbs and spices are also important to French cuisine and can contribute a depth of flavor to otherwise subtle dishes
1.Soufflé
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert.
The soufflé earns its name from the French word soufflér — to puff. It was perfected in the mid-1800s by Marie-Antoine Carême who, in cooking for the newly rich in Paris, was aided by updated ovens that were heated by air drafts rather than coal. This change was key to the rise of the soufflé.
PB Soufflé, aka Peanut Butter Soufflé, is an offspring of the sweet Do-Si-Dos and Lava Cake strains. This indica strain lives up to its name with a delicious chocolaty, herbal flavor that’s accented by spicy cookies upon exhale.
Any ovenproof pan with deep, preferably straight sides can work as a souffle pan substitute.
10 Types of Soufflé Sorted by Popularity :
Soufflé au chocolat
Soufflé au fromage
Soufflé aux épinards
Soufflé au citron
Grand Marnier Souffle
Soufflé aux framboises
Soufflé glacé
Soufflé aux carottes
Pommes de terre soufflées
Soufflé au poulet
2.Coq au vin
Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au riesling, coq au pourpre or coq au violet, coq au Champagne, etc.
Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.
Julia Child included coq au vin in her 1961 cookbook Mastering the Art of French Cooking, and she prepared it twice on the PBS cooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child’s signature dishes.
Main ingredients: Chicken, wine, lardons, mushrooms, optionally garlic
3.Beef bourguignon
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.
Main ingredients: Beef, red wine (often red Burgundy), beef stock, lardons, onions, bouquet garni, pearl onions, mushrooms
The dish is often “touted as traditional”, but it was first documented in 1867, and “does not appear to be very old”. Other recipes called “à la Bourguignonne” with similar garnishes are found in the mid-19th century for leg of lamb and for rabbit. In the 19th century, it “did not enjoy a great reputation”, perhaps because it was often made with leftover cooked meat.The dish has become a standard of French cuisine, notably in Parisian bistrots; however, it only began to be considered as a Burgundian specialty in the twentieth century.
Julia Child has described the dish as “certainly one of the most delicious beef dishes concocted by man”.
Alternative names: Beef Burgundy, bœuf à la bourguignonne
Beef bourguignon is generally accompanied with boiled potatoes or pasta.
4.French onion soup (Soupe à l’oignon)
French onion soup is a soup usually based on meat stock and onions, and often served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine.
Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions.
It was introduced to the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef. It is often finished by being placed under a salamander in a ramekin with croutons and Comté melted on top. The crouton on top is reminiscent of ancient soups (see history of soup).
5.Cassoulet
Cassoulet is a rich, slow-cooked casserole containing meat, pork skin and white beans, originating in southern France. It is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides.
In France, cassoulets of varying price and quality are also sold in cans and jars in supermarkets, grocery stores, and delicatessens. The cheapest ones contain only beans, tomato sauce, sausages, and bacon. More expensive versions are likely to be cooked with goose fat and to include Toulouse sausages, lamb, goose, or duck confit.
Main ingredients: Meat (typically pork sausages, goose, duck, sometimes mutton), pork skin, white haricot beans
6.Ratatouille
Ratatouille. Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum (bell pepper), and some combination of leafy green herbs common to the region
The Guardian’s food and drink writer, Felicity Cloake, wrote in 2016 that, considering ratatouille’s relatively recent origins (it first appeared in 1877), there exists a great variety of methods of preparation for it. The Larousse Gastronomique claims “according to the purists, the different vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency”, so that (according to the chair of the Larousse’s committee Joël Robuchon) “each [vegetable] will taste truly of itself.”
7.Salad Nicoise (Salade niçoise)
Salade niçoise, salada nissarda in the Niçard dialect of the Occitan language, insalata nizzarda in Italian, is a salad that originated in the French city of Nice.
The question of the proper ingredients appropriate for a salade niçoise has long been the subject of debate and even controversy. The British cook Nigella Lawson observed “Everyone seems to have a very strong opinion as to what should or should not go into a Salade Niçoise”. Chef and cookbook author Auguste Escoffier (1846–1935), born in Villeneuve-Loubet near Nice, added potatoes and green beans, an innovation that remains controversial as a “questionable idea” a century later.
8.Flamiche
Flamiche is a specialty of Picardy, and a puff pastry tart made with leeks and cream. The pastry is made of a brioche-type dough. It resembles a quiche.
Flamiche is a specialty of Picardy (located in northern France), and a puff pastry tart made with leeks and cream. The pastry is made of a brioche-typedough. It resembles a quiche. It is also a speciality of Dinant and of Walloon cuisine, a tart made from a base of low-fat cheese (boulette de Romedenne) butter and eggs, is eaten hot
