Food was generally eaten by hand, meats being sliced off in giant pieces held between the thumb and two fingers. The sauces were extremely seasoned and thick, and closely flavored mustards had been used. Knowledge of French cooking has contributed considerably to Western cuisines. Its standards are used extensively in Western cookery school boards and culinary training. In November 2010, French gastronomy was added by the UNESCO to its lists of the world’s “intangible cultural heritage”.
They play completely different roles regionally and nationally, with many variations and appellation d’origine contrôlée legal guidelines. An beautiful mixture of shredded duck meat, seasoned duck fat, cooked confit and spices. The finest pieces of duck meat are mixed with smooth duck foie gras in these smooth, delicious rillettes. Smoked salmon whipped with cream cheese, eggs, spinach, butter and spices. Delicious truffles and musky porcini mushrooms, marinated in Sherry wine and then blended with creamy rooster liver, butter and spices.
Fish are seen within the cuisine, usually served with a beurre blanc sauce, as well as wild game, lamb, calves, Charolais cattle, Géline fowl, and goat cheeses. Normandy is residence to a large inhabitants of apple timber; apples are often used in dishes, as well as cider and Calvados. The northern areas of this area, especially Nord, grow ample amounts of wheat, sugar beets and chicory. Thick stews are found usually in these northern areas as nicely.
This is likely one of the areas notable for its manufacturing of foie gras, or fattened goose … Read More
