Choucroute is normally homemade and prepared as a big family dish. A classic from Provence, southeast of France, this seafood stew is just like the soupe de poissons we mentioned earlier, but more elaborate. It consists of a broth made with caramelized sliced onions and meat stock , which is topped with crispy croutons and cheese, which each end up melting in with the remaining.
Why would I put such a basic preparation so high on the listing? Well, as a result of it’s a very fashionable dish, and because it may be much more complicated and fancy than you would suppose. That’s the case with cèpes , merely cooked in olive oil with parsley and garlic—and can then be served with vegetables, rice, baked potatoes, or meat. While wild mushrooms are not often the primary ingredient of a dish, they are very incessantly used in French gastronomy, and should be talked about right here.
I’m telling you this as a result of a good friend of mine from the US ordered this dish at a restaurant considering it was a piece of nicely cooked beef with melted tartare cheese on top. However, the French have several unique ways of getting ready this delicate shellfish. My private favorite is with leeks chopped and sautéed in butter—the two flavors combine completely and mutually improve one another. This is a good basic of French gastronomy, created centuries ago .
This is a somewhat filling countryside winter dish that you will not find in eating places. It is, somewhat, selfmade — or yow will discover it pre-cooked in supermarkets.
This offers them a lovely smoky style and they’re then eaten on their very own, with a bread and butter on the aspect. The second most unique French specialty , snails are additionally rather more widely consumed than the tiny batrachians. If you marvel what they taste like, nicely… they are actually very chewy, a bit like clams, and by some means lack style. What provides all the flavor and makes all the distinction is the sauce with which you eat them. However, the magret from French ducks have a greater, richer style. The breed is identical that’s used to arrange foie gras, another French traditional. There can be a spin-off of this classical recipe called choucroute de la mer, in which fish and shrimps replace the pork and sausage.