France is the country that coined the word ‘cuisine’. No other
language could handle all the nuances – inspires hunger, gastronomic know-how and experimental adventure. French Cuisine is famous and so tasty!
Poultry and game dishes are the kitchens’ pride and joy. Contemporary French food: olive oil, garlic and tomatoes; cream and butter; mussels, oysters, saltwater fish and other seafood.
Cheese is a famous France food. Cheese – with the exception of coastal areas – is made all over the country.
Baguette – nothing is more French than pain (bread). Top flue tastings: fresh and on the rocks; smothered In Breton butter; next-day dry for breakfast dunked In a bowl of cafe au Lait (milky coffee); stale, cubed and dipped In a cheese fondue; sliced, smothered In melted cheese and afloat traditional onion soup.
Omelette aux Truffes – French Cuisine. Beat three eggs, season with salt, pepper and 15 g of grated black truffle, then cook in a hot frying pan with a little olive oil or melted butter until set. Sprinkle with truffle shavings and serve.
Snails and wine are pretty popular in France. Snails – the shells stuffed with garlic and parsley butter, and baked in the oven – are a classic Burgundy starter.
Macarons evoke the essence of patisserie (cake-making) in French Cuisine – elegance, sophistication and zany creation.