While sauerkraut is a German specialty, choucroute is the French version of it, from the Alsace area—although it’s said to be originally from China. The Alsatian tackle sauerkraut consists of fermented cabbage with potatoes, pork ribs, and completely different kinds of sausage. It’s merely a (very!) giant platter filled with various kinds of seafood, which may be oysters, mussels, shrimps, lobster, crab, and different kinds of shellfish. They are made with pork, or with a mixture of pork and different meat, and belong to the good family of charcuterie.
Galette bretonnes, also called crêpes salées, are the savory equal of the famous and sweet crêpes. These thin buckwheat pancakes, initially from Brittany, are extremely in style all across the country.
The thickest of lotions is sluggish-churned into traditional baratte butter, injected with a dose of cream and salted with delicate sea salt from Guerande. Silky and creamy, this fabulous golden butter from Normandy is the secret weapon of many skilled chefs.
Take each half of dough and roll to make a loaf about 12 inches lengthy within the shape of French bread. Valerie Bertinelli retains going back for extra of this traditional French dish. for exclusive specials, recipes and save 10% on your next order. One of France’s most interesting butters, in miniature form, best for serving friends at breakfasts and brunches.