It is said that "l'amour se cuisine chaque jour" (which means cook love everyday) in France, but we dare to say that French people connection with food is even deeper than love. You will find a passionate chef and food lover in every little bistrot, and food has always had a central role in a French table: if eating is exciting, sometimes speaking about food is even more.
French people are real gourmands who love keeping and sharing their gastronomic traditions and also discovering new tastes everywhere they go, but eating is considered more than a moment for nourishment: is a whole ritual where they surrender wholehearteadly. The way they serve a meal, the way they set the table and put every ingredient into scene, which creates fierce competitions between hostess; and the way they promote their food (cook books, Michelin guide creation, worldwide reknowed chefs) is unique in the world and a best practice which deserves to be shared and eated to the fullest.
Sophistication, love passed from one generation to another and peaceful but well chosen change peace, make out of French one of the most respected ones around the world. And you will easily find a Bain-Marie expert, a Vichyssoise lover, a crêpe heavy maker or a ratatouille chef in the last corner you ever imagine.
The speciality of French kitchen quality is grounded on origin, product, culture and "terroir". Is nourished with geographic and cultural diversity: From Normandie and Auvergne with their cheeses, Alsace Burgundy and Champagne with their wines passing through Bretagne or Provence with their diversity of fresh vegetables and Fishes, soups and bisques
Do you want to try the basic French ingredientes, like butter, grapes, cheese or eggs, melted in wonderful local creations? Then you should open your mouth to: "blanquette de veau", "soupe aux oignons", "boeuf bourgignon", "cassoulet", "oeufs a la coque" or "cuises grenouilles". Other great and simple options to eat as a real french local are: foi gras, "saucisson", bread and "viennoiseries", and a good "omelette", maybe seasoned by some aromatic herbs, which will make the most of your palate.
Cheese (Camembert, Roquefort, Brie de Meaux, Saint Nectaire or Reblochon) and wine tasting (good Bordeaux, Bourgogne or Languedoc-Rossillon, among others) is obligatory in France and sweeten your life with a good croissant anytime or with funny macarons, an experience to be lived. And, if your natural instinct is waiting for new things: then you can explore bistronomie, finger food, biodynamic or any gastronomic trend, you are in the right spot to do it.
A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough. See here a recipe of baguette.
Croissants are a classic French pastry that are often served for breakfast. See a classic croissant recipe here.
A croque monsieur is a baked or fried boiled ham and cheese sandwich, add an egg on the top and you will get a Croque Madame See a croque monsieur recipe here.
Kir is a popular French cocktail made with a measure of crème de cassis topped up with white wine. See here a recipe of kir.
Choucroute is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie. See here a recipe of choucroute.
Mustard is a yellow or brown paste made from seeds which tastes spicy. See here a mustard recipe.
A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough. See here a recipe of baguette.
Croissants are a classic French pastry that are often served for breakfast. See a classic croissant recipe here.
A croque monsieur is a baked or fried boiled ham and cheese sandwich, add an egg on the top and you will get a Croque Madame See a croque monsieur recipe here.
Kir is a popular French cocktail made with a measure of crème de cassis topped up with white wine. See here a recipe of kir.
Choucroute is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie. See here a recipe of choucroute.
Mustard is a yellow or brown paste made from seeds which tastes spicy. See here a mustard recipe.
The maquereaux has reopened. This is a pleasing news. I discovered this seafood bar last summer on the banks of the Seine river (rive droite). It was initially a pop up restaurant. Their products are fresh, carefully sourced from local producers and organic. Next time I go I will book a cruise on the river with friends, oysters and champagne...what else ?
I like shopping on the rive Gauche of the Seine, in Le Bon Marché, a chic department store for Parisians. Across the street, there is a Hermès boutique. This boutique used to be the swimming pool of the hotel Lutetia next door. In the back of the store there is a snacking corner: le plongeoir. I could stay there for hours with a book or just overlooking the place and the people.
I travel a lot but I never found a more authentic ice cream boutique than Berthillon on the Ile Saint Louis in Paris. I always pick pear, this is my favourite flavor. Sometimes I take a box to bring home. They put it in a special packaging that keeps the ice cream at the right temperature for a couple of hours.
I like vintage so I often go to the flee market, les puces de Saint Ouen, and after a look around I stop to have lunch at the restaurant La Cocotte. I pick the traditional dish of the day in the menu section "petits plats de grand-mère". After this gastronomic parenthesis I go back to my quest to find the next nugget.
The maquereaux has reopened. This is a pleasing news. I discovered this seafood bar last summer on the banks of the Seine river (rive droite). It was initially a pop up restaurant. Their products are fresh, carefully sourced from local producers and organic. Next time I go I will book a cruise on the river with friends, oysters and champagne...what else ?
I like shopping on the rive Gauche of the Seine, in Le Bon Marché, a chic department store for Parisians. Across the street, there is a Hermès boutique. This boutique used to be the swimming pool of the hotel Lutetia next door. In the back of the store there is a snacking corner: le plongeoir. I could stay there for hours with a book or just overlooking the place and the people.
I travel a lot but I never found a more authentic ice cream boutique than Berthillon on the Ile Saint Louis in Paris. I always pick pear, this is my favourite flavor. Sometimes I take a box to bring home. They put it in a special packaging that keeps the ice cream at the right temperature for a couple of hours.
I like vintage so I often go to the flee market, les puces de Saint Ouen, and after a look around I stop to have lunch at the restaurant La Cocotte. I pick the traditional dish of the day in the menu section "petits plats de grand-mère". After this gastronomic parenthesis I go back to my quest to find the next nugget.
Jun
09
Parlez-vous Français senseful?
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08
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