A classic from Provence, southeast of France, this seafood stew is similar to the soupe de poissons we talked about earlier, however more elaborate. Each visitor receives a plate with a number of items of raw meat—sometimes beef, but it could be other pink meats. Then, they plunge their meat into the pot and await it to prepare dinner. Coming from the area of Dauphiné within the French Alps, it’s composed of sliced potatoes cooked with cream, milk, and nutmeg prepared in a shallow pan. Côtes de porc are merely pork ribs, and ventrèche, also known as poitrine fumée, is a bit of meat that has been salted, dried for about a month, and generally smoked. Gigot d’agneau is slowly cooked on an oven rack, with potatoes positioned on the rack underneath. That final detail makes all the difference, because the juices from the meat fall onto the potatoes, making them significantly delicate and engaging.
Galette bretonnes, also referred to as crêpes salées, are the savory equivalent of the famous and sweet crêpes. These thin buckwheat pancakes, originally from Brittany, are extraordinarily in style all throughout the country.
At the alternative finish of the worth range, fish soup is a quite simple, cheap dish that comes from the port of Marseille, France’s second largest city, on the Mediterranean Sea. It was invented by local fishermen who used their unsold fish to arrange this stew—and for that reason, it’s usually made with the most affordable varieties.
And to be sincere, they taste a bit like chicken—only barely better, softer, and more delicate. The following is an intensive listing of words for different kinds of fruit. The reason that this is confusing is that raisins in English refers to dried grapes. The French are experts at desserts and the next is therefore a very short listing.