Best Food In France
French heritage cannot be summed up in a list of monuments to visit. It also brings together a language of distinction as well as culinary specialties, often linked to certain regions and sometimes passed from generation to generation. Here is a small tour of France’s typical food.
This can be found on all tables during Christmas and New Year’s celebrations. Even if the world associates this specialty with France, the tradition of fattening geese can be traced back to antiquity. The best way for you to try it is on a piece of brioche with a bit of onion spread or fig jam.
2.Soupe à l’oignon
This is a traditional French soup made of onions and beef stock, usually served with croutons and melted cheese on top. The soup’s origin can be traced as far back as the Romans – it was typically a poor dish – although the current version dates from the 18th century. The remarkable taste in French onion soup is from the caramelisation of the onions, to which sometimes brandy or sherry is added at the end of the slow-cooking process. The liquid is typically meat stock, although variations include using just water, adding milk or thickening it with eggs or flour.
Oysters are the second most common product at Christmas and New Year’s celebrations in France. This shellfish can be eaten warm, but real oyster lovers prefer eating it raw and still alive. You can eat oysters either plain, or with a dash of lemon juice, or vinegar, or with a shallot sauce.
This probably isn’t the lightest dish that you can try in France. Originally from the Languedoc-Roussillon region, this dish is made up of white beans, duck legs and pork (different kinds). It has been enjoyed for centuries by rural families, and the French continue to cook it to bring the family together.
Boeuf bourguignon is a traditional French meal that has become internationally well-known. Coming from the same region as coq au vin – Burgundy (or in French, Bourgogne) in eastern France – beef bourguignon has several similarities. The dish is a stew made of beef braised in red wine, beef broth and seasoned with garlic, pearl onions, fresh herbs and mushrooms. This recipe is just one example of how traditional peasant dishes have been adopted into haute cuisine; the method of slowly simmering beef in wine was likely developed to tenderise tough (or cheap) cuts of meat. Traditional preparation time is two days to tenderise the meat and intensify the flavours. In Burgundy in late August, the Fête du Charolais (in French) celebrates the prized Charolais beef with music, meat and bœuf bourguignon.