Console dish. French cuisine: main dishes from each region. The most famous recipes

French cuisine is not just a list of dishes prepared by local chefs. The concept of "cuisine of France" has long been a stable expression, meaning delicate taste, subtle style and sophistication of culinary arts. Listing only the names of dishes french cuisine will take more than one page. After reviewing the photos of French cuisine dishes and the description of the most popular of them, you will understand what French chic and aerobatics of French cooking are.

National cuisine of France with a photo: dishes of the Loire Valley

In terms of the number of wine styles, the Loire Valley is the most diverse wine region France: here you will find the reference Sauvignon blanc, and Chenin blanc in all forms from sparkling to sweet, and roses known since the time of the Musketeers, and “oyster” Muscadet, various cremants, reds from Pinot Noir and Cabernet Franc. Anything grows on the Loire. The region has the status of "Garden of France".

Traditional French dishes of the Lower Loire Valley (closer to the ocean) are seafood and sea ​​fish(eel, flounder, shad). The Upper Loire is rich in freshwater fish (pike, zander, carp). But both fish are cooked most often with beurre blanc sauce - butter with white wine, shallots and vinegar. A French dish such as foie gras in the Loire Valley has its own appellation (foie gras de Mezenc). The forests are rich in mushrooms, white (cepes) and chanterelles (chanterelles) are used in the cuisine. The Loire supplies 80% of all French lentils. Lentils (lentils) are the first French vegetable to receive an appellation (Lentille verte du Puy): it is located in the Haute-Loire. Tours has a sweet specialty - Turkish nougat (nougat de Tours) - a pie made from candied fruit on an apple "cake".

The traditional cuisine of France has received from the Haute-Loire a number of classic recipes of French gastronomy.

Riillettes (rillettes), in love with which Rabelais and Balzac were explained, are stewed pork, filled with melted fat.

Rillon (rillion) Pork rinds are very popular throughout France.

Tarte Tatin (tarte tatin)- famous Apple pie with caramel from the Loire.

Pay attention to the photo: French cuisine includes a huge amount of vegetables, herbs and fruits:

Asparagus from Vineuil-Saint-Claude grown near the famous Chambord castle.

Cherry Guignolet, from it they make the liqueur of the same name.

Pear Belle-Angevine- “beautiful angevin”, the famous dessert is prepared from it - pears in red wine.

Trufia (truffiat)- potato casserole with herbs.

Bardatt (bardatte)- Stuffed cabbage rolls borrowed from the Bretons with hare or rabbit meat, poached in white Loire wine.

Nantes valerianella (mache nantais)- view green salad, controlled by origin (IGP, Indication Geographique Ptotegee).

Champignons (champignons) all year round grown in tufa grottoes. In the vicinity of Saumur, 800 km of underground galleries are occupied by mushroom plantations.

Laura cheeses

Loire cheeses - delicate chabischu, sel-sur-cher, crotten-de-chavignon, saint-maur are made from goat's milk - are very popular and widely exported. But there are also lesser known ones:

Goat Valencay in the form of a pyramid, cow Feuille de Dreux, wrapped in grape leaves.

Olivet blue- cow's cheese with blue mold in sycamore leaves.

Couhe Verac- square goat with a slightly nutty flavor, wrapped in sycamore or chestnut leaves.

Popular French dishes of the Rhone Valley

The main city of the Rhone Valley, Lyon is the culinary Mecca of France.

In addition to the greatest French chef of the 20th century, Paul Bocuse, dozens of other owners of many Michelin stars create here. But this is not the only thing: in Lyon everything is imbued with the spirit of gluttony, and the quality of products is elevated to a cult. Proverbs like “do not overwork at work, but try your best at the table” are an integral part of the worldview.

The popular French dishes of the Rhone Valley are as varied as the wines. From the south, this classic French cuisine is Provencal, from the north - Lyon with a clear influence of Burgundy.

Grattons and sausages (grattons and saucisson)- a typical Lyon appetizer: pork offal and cuts of various sausages.

Jesus de Lyon (Jesus de Lyon)- a large sausage weighing up to 0.5 kg, made exclusively from pork meat and lard.

Servel de Canu(cervelle de canut)- Lyon appetizer: cottage cheese, herbs, shallots, salt, pepper, olive oil, vinegar.

Chicken Celestina (Le Poulet Celestine)- chicken sauteed with mushrooms and tomatoes, flambéed in cognac or white wine.

Pigeon breasts in red wine(blancs de Pigeon au rouge).

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Dodin from duck (dodine de canard a l'ancienne)- duck stuffed with foie gras, pistachios and truffles.

Avignon dob (daube avignonnaise)- beef in red wine sauce.

Trout a la Vaucluse (truite a la vauclusienne)- trout fillet in white wine. As you can see in the photo, this French cuisine dish is prepared with mushrooms or truffles.

Hare in a royal way (lieve a la royale)- stewed with truffles and blood.

Bish sos grand venere (biche sauce grand veneur)- venison with royal hunting sauce (another name is "Ober-Jägermeister").

The main products of the French national cuisine of this region are black bull meat and black truffles.

Meat of black bulls Camargue (Taureau de Camargue AOC) in their own way palatability approaches the game. Herds graze in the wild, the main regulation - for each bull there must be at least 1.5 hectares.

Rice from Camargue IGP- 3/4 of France's rice is produced in the Rhone Delta.

Salt from the Camargue, "salt flower" Camargue (fleur de sel) - delicious salt, besides, it is packaged in pretty jars with a cork lid.

Without black truffle(la truffe noire) it is hard to imagine the Rhone cuisine, it is brought to the town of Saint-Paul-Trois-Château from all over the eastern part of the valley, chefs come here for them.

Cheeses of the Rhone Valley

Traditional French cuisine cultivated in the Rhone Valley are cheeses:

Saint Marcellin(Saint Marcellin)- delicate cream soft cheese from cow's milk, small rounds up to 80 g.

Bleu du Vercors-Sassenage (Bleu du Vercors-Sassenage AOP)- blue cheese made from cow's milk, made with rather weighty heads.

Rigotte de Condrieu (Rigotte de Condrieu AOP)- soft unpressed cheese made from fresh goat's milk with a light aroma of honey and acacia, aging for two weeks makes it sharper.

Picodon (Picodon AOP)- soft goat cheese Rhone Valley, round 40-60 g, 2-4 weeks of maturation.

Thomme d'Arles (Tomme d'Arles)- soft cheese made from sheep's milk.

Traditional Provencal cuisine of France

French Provencal cuisine is distinctly Mediterranean in character. From the culinary traditions of other regions of France, it is distinguished by the relative sophistication of recipes, proximity to the primary qualities of the product. The national French dishes that are prepared in Provence abound in olives, olive oil, garlic and all the variety of herbs, which gives them a special southern charisma.

In the depths of Provence there is more lamb, beef, game, on the coast - fresh fish. In Nice, the influence of northern Italian cuisine is noticeable, in Marseille - Arabic.

land mine(fougasse)- in Provencal bakeries you can find dozens of types of bread for almost every dish; one of them is a land mine flavored with olive oil, similar to Italian focaccia.

tapenade (tapenade)- a paste of black olives, desalted anchovies and capers, which is spread on bread or toast.

Nicoise salad(salade nigoise)- green beans, cucumbers, tomatoes, peppers, anchovies, hard boiled eggs, olives, olive oil, garlic, basil.

Mesklan(mesclun)- dandelion leaves, chicory, Mediterranean herbs.

Grand aioli (grand aiioli)- carrots, potatoes, green beans, boiled fish and boiled eggs with aioli sauce (garlic and olive oil).

Ratatouille (ratatouille)- as Joel Robuchon says, the secret of a good ratatouille is to cook all the vegetables separately so that each one tastes separately: zucchini, eggplant, tomatoes, peppers, onions, garlic and Provencal herbs.

Bouillabaisse(bouillabaisse)- the best season for this thick fish soup is May-August, when the sea has everything you need for it fresh fish: striped lionfish, sea dragons, devils, roosters and eels, saint-pierre, whiting, sea bream, etc. Seafood in bouillabaisse is a departure from the classics.

Pied-et-paque(pieds and paquets)- the main ingredients are lamb legs and sheep's stomach.

Dob in Provence (dube provengale)- beef, lamb or wild boar marinated in red wine with carrots, garlic and Provence herbs, then stewed for a long time over low heat.

Calissons (calisson d'Aix)- sweet specialty of Aix; in classic recipe equally melon puree, almonds and sugar. Today, along with melon, all fruit and berry varieties are used. The most unusual calissons are with olives and dried tomatoes.

Traditional French cuisine dishes are prepared from gourmet products:

Asparagus from Lori (Asperge verte de Lauris)- Between Cavaillon and Laurie, 12% of French asparagus is grown under a black film. In the film - the secret of precocity and elegant taste of asparagus.

black truffle- north-east of Provence - the main truffle place in France. However, truffles are hunted throughout Provence, and the owners of large estates set aside part of the forest for “mushroom plots”: truffles begin to appear when there is a lot of water and sun.

Cavaillon melons- in Cavaillon, cantaloupes are taken seriously, they can earn a Michelin star.

Nicoise couget (Courgettes nigoise)- a thin long zucchini with an indescribably delicate and fresh taste.

banon (Banon A.O.C.)- soft goat cheese wrapped in chestnut leaves, which give it a special piquancy, and tied with ribbons of palm leaves. Good with fig confiture and Provence white wines.

provencal(Provencal) herbs - thyme, marjoram, rosemary, sage, basil. All this goes into stews, salads, soups and pastries, or simply sprinkled generously on fish, poultry or grilled meat.

Olive oil(Huile d'olive de Provence AOC)- Provence is inconceivable without olive trees (they were endlessly painted by Van Gogh in Saint-Remy-de-Provence), and Provencal cuisine is unthinkable without olive oil. Since 2007, the AOC has regulated varieties and production methods.

Sisteron lamb (Agneau de Sisteron IGP)- the lamb is grown on mother's milk for two months, then another 1-3 months on grass, hay and cereals. Great pair for a red bandol.

Lavender honey (Miel de Provence IGP)- any Provencal honey is protected by a quality mark, lavender honey has a special creamy texture and delicacy.

And bati de will - chicken offal.
Agno de les persil - lamb on a brazier with parsley.
Aioli is garlic paste mashed with olive oil, similar to mayonnaise.
a la creole - any dish with a side dish of rice
A la couise - any dish prepared with tomatoes, garlic, zucchini, sometimes also with potatoes, green beans, olives, capers and anchovies.
A la Prentanière - any dish with a side dish of various vegetables.
A la Provence - any dish with tomatoes, garlic, olives and eggplant.
A la financière - any dish with a side dish of mushrooms and olives.
A la flamande - any dish with cabbage, carrots, turnips, bacon, potatoes and sausage.
A la florentine - any dish (most often, eggs or fish) with a side dish of spinach and cheese.
A la forestier - any dish with a side dish of mushrooms, bacon and sliced ​​\u200b\u200bpotatoes.
Alumet - potatoes cut into sticks.
Amandine - anything cooked with almonds (often referring to fish fillets).
Ai curb - a dish with a side dish in the form of a rim (usually from potatoes).
Andive in Normandy - chicory in cream.
Andouille - sausage made from tripe and pork entrails.
An krut - something baked in dough with a crust.
An papiyote - something baked in parchment or oiled paper.
Entrecote - literally: "between the ribs." Beef cut between two ribs, usually fried.
Entrecote marchand de vin - entrecote in red wine with onions.
Ariko - beans.
Ariko vera maître d' - green beans mashed with butter, parsley and lemon juice
Ariko ver saute o bur - fresh green beans in simmering butter.
Artichoke a la vinaigrette - artichoke sauce, vegetable oil and vinegar.
Asperge morne - asparagus in a thick cheese sauce.
Asperge mousselin - asparagus in egg yolk sauce, lemon juice and whipped cream.
Baba o ryum - cake soaked in rum after baking.
Baguette - stretched length french bread(not thick elongated loaf).
Ballotin is a sliced ​​meat, fish or poultry roll.
Banana and chantilly cream - bananas with whipped cream.
Bar-le-Duc - canned currants.
Belon - French shrimp.
Burr a la maître d' - melted butter with parsley, salt, pepper and lemon juice. Served with meat, fish and vegetables.
Beef a la mode - pre-fried beef stew in red wine.
Beef bourguignon - the same Bourguignon dish with onions and mushrooms.
Beef miroton - beef stew in onion sauce.
Beef roti - roast beef.
Billibi - creamy mussel soup.
Blanket dagno al jancien - lamb stew with cream, onions and potatoes.
Blanket de vaux - braised veal in white sauce.
Bon fam - bacon with onions, potatoes in a thick brown sauce.
Bouillabaisse is a famous Provencal dish of fish stewed with garlic, parsley, pepper, vegetable oil and tomatoes, with the addition of various ingredients according to the individual taste of the chef.
Bourgeois - anything cooked with carrots and onions.
Brioche - bun round shape from a special yeast dough "briosh".
Brioche de foie gras - brioche pastry stuffed with goose liver.
Brochette - something cooked on a spit.
Bush - Swiss pie stuffed with cream or jelly
Bush de noel - Christmas cake.
Vel-au-van - a pie with a variety of fillings under brown or white sauce.
Vinaigrette is a vegetable oil and vinegar sauce seasoned with salt, pepper and herbs. Often this sauce is served with asparagus or stewed fish as well as other dishes.
Vichyssoise - mashed potato and leek soup in chicken broth, served cold.
Will - chicken, hen, bird.
Galantine - boned turkey, duck or chicken, stuffed with sausage cooked in thickened wine broth. Usually served as a side dish
Garbure - thick peasant soup with cabbage.
Gato de crepe in Florentine style - puff pancakes with spinach in cheese sauce.
Gato de crepe in Normandy - puff pancakes with apple slices and pasta.
Gigo dagno - leg of lamb.
Voice to perfume - ice cream with various flavors.
Gratin dauphinois - baked potatoes with a crust.
Gratin greno blues - baked potatoes with capers, melted butter and lemon.
Grenouille a la Provençal - frog legs in garlic butter sauce.
Darn de somon - thick slices of salmon.
Delis - something especially tasty (in France refers to flour dishes, in the USA - to any).
ext - stewed pieces meat with vegetables.
Dyusel - minced mushrooms mixed with butter and vegetable oil, onions, wine and parsley.
Jambon Bayonnaise is a smoked ham produced near Bayonne in the Pyrenees.
Jardinière - garnish fresh vegetables to fried meat or a bird. Vegetables can be boiled and, as it were, surround the meat.
Julien - meat or vegetables cut into small strips.
Canape - a dried slice of bread, can be covered with various pastes. Used as a snack.
Canar al orange - duck in orange sauce.
Carbonade a la flemand - beef cooked with beer.
Card dagno o herb - lamb side with various herbs.
Cassoulet - Pork stew with white beans, pork or duck added. Toulouse cassoulet - lamb stew, pork sausage or poultry with beans.
Coffee glace - cold coffee with whipped cream on top.
Ke-d-lobster - lobster tails.
Kenel - quenelles (dumplings from fish or meat).
Quiche Lorraine is a special cake made from eggs, cream, cheese and bacon.
Kok-o-vein - chicken in wine sauce with mushrooms, garlic, onions and pork slices.
Coquille Saint-Jacques in Paris - escalope with mushrooms in white sauce.
Confi dua - a goose in its own fat.
Consomme - meat cooked in a special way.
Côte de Boeuf Grill - beef ribs on the brazier.
Cream caramel - cream with the addition of burnt sugar.
Chantilly cream - whipped cream.
Crepe de lobster - pancakes with lobster.
Crepe suzet - thin pancakes with the addition of Curacao liqueur and tangerine juice to the dough.
Croque madam - grilled chicken and cheese sandwich.
Croque monsieur - fried sandwich with ham and cheese.
Croissant - a crescent-shaped bun made of puff or yeast dough. Served with breakfast.
Crustad - puff pastry shells
Kryudit - raw vegetables as an appetizer.
Kulibiac de somon de crour - salmon, rice, mushrooms, baked in a square dough shell
Cup de fruit free - a bowl of fresh fruit.
Chicken broth - a broth in which meat, fish and vegetables were cooked, seasoned with various spices.
Cuis de Grenouille - frog legs.
Langoustine are small lobsters.
Letyu breze - pre-roasted stewed salad, usually Boston salad.
Lyonnaise is any dish prepared with onions, which grow in abundance in the Lyon region of France.
Madrilene is a clear tomato soup served cold.
Makero o vin blanc - mackerel in white wine
Margaery - mussels in white wine, this dish is often used as a side dish for flounder fillets.
Maron glace - candied chestnuts.
Maceduan - fruit salad from chopped vegetables or fruits.
Medallion - any dish in the form of an oval or circle.
Meniere - fish, rolled in flour and fried in butter, seasoned with a sauce of lemon juice, melted parsley butter.
Mering glace - downed baked egg whites usually served with ice cream.
Miropua - chopped vegetables stewed in butter.
Moules a la marinier - mussels cooked in broth with melted butter
Mousse is a light, airy dish of cream and eggs, it can also be made from fish, chicken, etc. or fruit and chocolate; served hot or cold
Noucette de chevrey - venison cut into oval or round slices.
Aubergine a la nicoise - eggplant with garlic and tomatoes. O gratin - any dish sprinkled with breadcrumbs and grated cheese, most often Parmesan
Lobster al ameriken - lobster fried in vegetable oil with onions and tomatoes.
Lobster Newburgh - pieces of lobster in brandy and fish sauce. Lobster saute - lobster pieces stewed in butter with the addition of herbs.
Omelet o fin erb - omelet with parsley, tarragon and garlic. Omelette bon fam - omelet with onions and bacon.
Provence omelette - omelet with garlic, tomatoes, onions and olives.
O sang - with blood (about meat)
Payar de Boeuf - thin steak.
Pate - dough, pastries; also refers to meat and fish baked in dough.
Pathé maison is a pastry or pastry dish typical of a given restaurant.
Drink de salt - stewed flounder slices rolled into tubes.
Peyzan - any dish in a peasant way, with vegetables and bacon.
Persilade - chopped parsley, usually mixed with garlic
Petit marmite - vegetable stew in a pot with meat broth, chicken and marrow bones.
Piperad - omelette with ham, peppers, tomatoes, garlic and onions
Plateau de fromages - assorted different types of cheeses.
Pom de ter duchesse - mashed potatoes with butter and pepper Can be used as a garnish
Pom de ter al wil - potato salad with vegetable oil and vinegar sauce
Potage clair - soup-broth.
Pot-a-fu (pot-a-fe) is a French version of a second course stew.
Profiterol - eclair cakes stuffed with ice cream, cream or some kind of fruit puree.
Puree de pomme de ter a lei - potato shore with garlic.
Bullet-a-sweat - chicken stew with vegetables.
Poole chasseur - chicken with mushrooms, shallots, tomatoes in white wine. Literally: "hunting chicken".
Poulet en cocotte - chicken baked in a pan.
Pule roti al tarragon - fried chicken with tarragon.
Pua a la francaise - peas stewed with lettuce and onions
Poitrin de vaux - veal brisket.
Rable de lapin - the saddle of a hare.
Ragout - a dish of meat, poultry or fish, cut into small pieces and fried. Can be served with or without garnish. The widespread lamb stew is called "navaren".
Raclette - hot melted cheese baked potatoes(Swiss cuisine).
Risot - rice baked in chicken fat
Rissolo - baked or fried meat pie
Rognon de Vaux - veal kidneys.
Rossini - any dish with a side dish of truffles.
Sabayon is a dessert dish made from beaten eggs, sugar and wine.
Savarin - a ring-shaped cake or cake soaked in liquor syrup; may be served hot or cold.
Salade de creson - salad made from watercress (an edible plant).
Salade niccouise - a salad of potatoes, beans with vegetable oil and vinegar, olives, capers, anchovies and tomatoes.
Sep farsi - mushroom stuffing.
Sausison is a large sliced ​​sausage.
Saute - any dish cooked in boiling butter or other fat.
Sauce a la diable - spicy sauce white wine, vinegar, onion, pepper, etc.
Bérnaise sauce is a thick sauce made from various varieties of onion, tarragon, thyme, bay leaf, vinegar, white wine and egg yolks. Often served with meat and fish.
Bechamel sauce is a sauce made from milk, butter and flour.
Bigarade sauce - consists of duck fat, orange and lemon juice, Curacao liqueur. Served with a young duck.
Bordeaux sauce - a brown sauce made from wine and bone marrow.
Vincent sauce - prepared from mayonnaise, various herbs and steep chicken yolk.
Sauce ver - a sauce made from mayonnaise, spinach, tarragon and other herbs.
Dijon sauce is made from egg yolks, Dijon mustard, salt, pepper, vegetable oil and lemon juice. Has the consistency of mayonnaise.
Dugler sauce - made from wine, tomatoes, cream, etc. Served with fish.
Sauce o capr - caper sauce, often served with lamb.
Madeira sauce - sauce with Madeira wine
Marchand de vin sauce is a brown sauce made with butter and red wine.
Morne sauce is a sauce made with cream and cheese.
Nantua sauce - shrimp sauce.
Normandy sauce - oyster sauce, served with flounder fillet.
Olandaise sauce - hot sauce made from egg yolks and butter, served with vegetables and fish
Sauce Robert - onion sauce with white wine and mustard, served with fried pork dishes.
Subise sauce is a cream and onion sauce.
Stick o poivre - steak with ground pepper.
Stick tartar - raw minced meat with salt, pepper and raw egg yolk, garnished with capers, onions and parsley.
Pistu Soup - vegetable soup with garlic, basil and cheese, especially common on the French Riviera.
Soufflé - any dish made from mashed ingredients with the addition of egg yolks, whipped proteins, vegetables, fish, fruits, nuts, etc.
Suprem de volaille a blanc - chicken breast in butter and wine with white sauce.
This is a young salmon.
Terrine - baked minced meat, fish or poultry served cold.
Tournedos are thin fried slices from the middle of a beef fillet.
Tournedos rossini - the same slices cooked in boiling butter on dried bread and poured with sauce.
Trip de la mode de casa - veal tripe and legs with vegetables in cider
Truff - truffles (mushrooms).
Turbot poche olandaise - halibut in egg sauce.
Wazo san tag - meatloaf with stuffing.
Fayette de fru de mer - pastries with sea molluscs.
Fayette de lobster - same with lobsters.
Fayette de ris de vaux is a sweet pastry.
Filet de beef en krut - beef fillet baked in dough.
Filet mignon - a small piece of beef fillet for frying.
Flambe - any dish served in the flame of liquor.
Fondue bourguignon - small pieces of beef cooked in boiling vegetable oil. The dish is served with various sauces.
Frez-o-liquor - sugar-coated strawberries with various liqueurs.
Fraise chantilly - strawberries with whipped cream.
Fricase - meat with spices and vegetables under thick sauce. Most often made from veal and poultry.
Fromage rale - grated cheese.
Fruit de mer are edible marine animals.
Foie de volay en brochette - chicken liver, mushrooms and bacon on a skewer.
Foie gras - goose or duck liver.
Foie gras in Toulouse and Strasbourg - prepared from a liver that weighs one and a half kilograms.
Farsi champignon - mushroom stuffing.
Chanterelle is a type of mushroom common in France.
Chateaubriand - a thick steak on a brazier with a potato garnish in bérnaise sauce.
Chaudefroy - white sauce, the basis of which is aspic.
Shukrut garni - ham, bacon and sausage baked with sauerkraut.
Epinar au bere noisette - spinach in melted butter.
Escalope - sliced ​​meat, usually fried in butter, usually served in two pieces per serving.
Escargot a la Bourguignon - snails baked in shells. Served with garlic butter.
Escargot in Burgundy - Burgundy snails, known for their juiciness.
Ef en jelly - hard-boiled eggs in aspic.
Ef argenteuil - omelet with asparagus.
Ef benedictine - eggs with salted cod in white sauce. In New York restaurants under this name, ham with eggs is served in a hot plate with olandaise sauce and slices of truffle.
Ef a la russe - hard-boiled eggs with mayonnaise, onions and a little Tabasco.

Alsace region

• Difficulty Easy
• Type Main course
• Time 1 hour
• Person 4

Ingredients

• 175 g flour
• 75 g butter

• 250 g cheddar cheese
• 4 tomatoes
• 200 g bacon
• 5 eggs
• 100 ml milk
• 200 ml cream
• freshly ground black pepper
• fresh thyme

Cooking

1. Mix flour and salt in a deep bowl. Stir in softened butter until crumbly. Add a few tablespoons of ice water to get the consistency soft dough. Wrap and hide in the freezer for 30 minutes.
2. Remove the dough, roll it into a thin layer and put it in a 22 cm diameter mold. Put it back in the refrigerator.
3. Pour special balls for baking or ordinary beans into the form with the dough and bake the dough for 20 minutes. Remove the pressure and place in the oven for another 5 minutes.
4. Turn the temperature down to 160 degrees.
5. Grate the cheddar and place it on the bottom of the mold. Add thin tomato wedges and toasted bacon pieces.
6. Mix the eggs, milk and cream in a bowl, pour the mixture over the cheese and bacon, top with thyme and freshly ground pepper.
7. Bake for 30-40 minutes until the filling has set and the edges of the pastry are golden.
8. Let the dish cool and serve.

Salad Nicoise

Region Provence-Alpes-Côte d'Azur

• Difficulty Easy
• Snack Type
• Time 30 minutes
• Person 4

Ingredients

• head of lettuce
• 4 tomatoes
• 3 small onions
• 1 sweet bell pepper
• 3 hard boiled eggs
• 200 g green beans
• garlic clove
• can of anchovies
• jar canned tuna or 2 fresh fillets
• lemon juice

Vinaigrette Sauce:

• olive oil
• wine vinegar
• garlic
• fresh basil
• salt pepper

Cooking

1. Mix all the ingredients for the sauce.
2. Boil green beans for 5 minutes and rinse with ice water.
3. Sauté garlic cloves and beans in olive oil. Cool and pour over lemon juice.
4. Assemble the salad: place in a bowl salad leaves, chopped tomatoes, sliced ​​bell peppers, eggs, anchovies (if these are not available to you, it is better to do without them than to replace with other fish), beans and tuna.
5. Dress salad with vinaigrette, drizzle with lemon again and serve.

Limousin region

• Difficulty Easy
• Type Dessert
• Time 1 hour
• Person 4

Ingredients

• 300 g pitted cherries
• powdered sugar
• 1 tablespoon sugar
• butter for greasing the mold

• 60 g flour
• 1/2 teaspoon baking powder
• 3 eggs
• 60 g sugar
• 300 ml milk
• 1/2 teaspoon vanilla extract

Cooking

1. Mix all the ingredients for the dough until smooth and leave for half an hour.
2. In the meantime, grease the form with oil, arrange the cherries in a circle and put in the oven for 5 minutes.
3. Remove the mold, fill the cherries with batter and cook in the oven for another 25-30 minutes until the clafoutis has risen.
4. Take out the dish, sprinkle powdered sugar and serve warm - for example, with vanilla ice cream.

Coq au vin or Rooster in wine

Region Burgundy

• Difficulty Medium
• Type Main course
• Time 1.5 hours
• Person 4

Ingredients

• rooster (you can take a good farm chicken)
• 1 bottle of dry red wine
• 200 g celery
• 3 onions
• 300 g carrots
• head of garlic
• fresh thyme and rosemary
• 50 g butter
• olive oil
• salt pepper

Cooking

1. Preheat oven to 180 degrees.
2. Arrange carrots, celery stalks and onions cut in half on a baking sheet. Drizzle with olive oil and bake for 15 minutes.
3. Divide the rooster into four parts and fry in a mixture of butter and vegetable oil until golden brown. Use a deep saucepan for this.
4. Top with roasted vegetables, crushed garlic, herbs, salt, pepper and wine. Simmer covered over medium heat for about half an hour.
5. Preheat the oven again to 100 degrees. Return the pan to the oven for another 40 minutes.
6. Arrange the poultry and vegetables on a platter, strain the liquid through a sieve and serve as a sauce.

Region Provence

• Difficulty Medium
• Type Main course
• Time 1.5 hours
• Person 6

Ingredients

• 200 g tomato paste
• half an onion
• 4 garlic cloves
• 4 tablespoons olive oil
• 3/4 cup water
• salt and pepper
• 1 eggplant
• 1 zucchini
• 1 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• fresh thyme
• fresh cheese

Cooking

1. Preheat oven to 190 degrees
2. Peel all vegetables and cut into thin circles or bars.
3. Line the bottom of the mold with baking paper, grease it on top tomato paste. Sprinkle with finely chopped onion and garlic, drizzle with a spoonful of olive oil mixed with a little water.
4. Lay the vegetables on top - in a circle, one by one, alternating colors. Drizzle with the remaining olive oil, salt, pepper and sprinkle with thyme.
5. Cover the dish with parchment paper cut around the perimeter and place in the oven for 45 minutes.
6. Serve hot with fresh cheese.

Pancakes Suzette

Region Brittany

• Difficulty Medium
• Type Dessert
• Time 40 minutes
• Person 6

Ingredients

• half a liter of milk
• 250 g flour
• 4 eggs
• vanilla sugar
• butter

• 1 orange
• 1 lemon
• 50 g sugar
• 100 g butter

Cooking

1. Mix flour with eggs, add sugar and gradually pour in milk. Add some melted butter.
2. Prepare the filling. Peel the orange and squeeze out the juice. Melt butter, add sugar Orange juice and zest. Mix well.
3. Fry the pancakes in a hot skillet with butter. For lubrication, use a slice of potato or apple.
4. Heat in another pan orange sauce and fry the pancakes in it. In the process, add a teaspoon of orange liqueur. If you wish, you can set it on fire - the pancakes will acquire a pleasant caramel flavor.

Rhone-Alpes region

• Difficulty Medium
• Type First course
• Time 1.5 hours
• Person 6

Ingredients

• 6 large onions
• half a pack of unsalted butter
• 1 tablespoon flour
• 1.5 liters beef broth
• 1 baguette
• 350 g gruyère cheese

Cooking

1. Melt the butter in a deep saucepan or frying pan and cook the thinly sliced ​​onion in it for about 40 minutes, until golden brown.
2. Add flour and cook for 3 more minutes.
3. Gradually pour in the broth and cook, stirring, until the liquid comes to a boil and 20 minutes more after. Salt, pepper.
4. Cut the baguette into portioned pieces, sprinkle each with a generous helping of gruyère and divide among plates.
5. Pour the soup into bowls over the bread.

Midi-Pyrenees region

• Difficulty Medium
• Type Main course
• Time 3 hours 20 minutes
• Person 4

Ingredients

• 300 g white beans
• 4 pork sausages
• 250 g bacon
• 3 l meat broth
• 1 jar of duck confit
• salt pepper
• dry rosemary or thyme

Cooking

1. Soak the beans overnight. In the morning, drain the water and boil the beans for 5 minutes.
2. Heat the broth and boil the beans in it until almost cooked.
3. Lightly fry the duck thighs (you can use canned ones) until the fat is rendered. In the same skillet, fry the sausages and bacon until crispy.
4. Take a baking dish (preferably ceramic, expanding upwards. In France, the pot for cooking this dish is called “cassoulet”), put the bacon down, then the duck and sausages. Fill the form with broth, salt, pepper and sprinkle with herbs on top.
5. Preheat the oven to 160 degrees and bake the cassule for about 3 hours, adding stock as needed.

Rhone-Alpes region

• Difficulty Medium
• Type Main course
• Time 50 minutes
• Person 4

Ingredients

• 2 large potatoes
• 3 tbsp butter
• 250 g bacon
• 1 medium onion
• half a cup of dry white wine
• 1 round reblochon cheese
• 1 chili pepper
• salt pepper

Cooking

1. Preheat oven to 190 degrees.
2. Grease a baking dish with 2 tablespoons of butter.
3. Saute the bacon in the remaining oil until crispy, 10 to 12 minutes.
4. Lay out the bacon on a paper towel. In the same skillet, caramelize the onion, add the wine and reduce it to half its volume.
5. Add the thinly sliced ​​potatoes (best to use a mandolin grater), salt and pepper and cook for 8-10 minutes.
6. Layer the potatoes, bacon, and sliced ​​cheese in a baking dish (if you can't find the reblochon, substitute camembert for it, but the taste will change). Put in the oven for 25 minutes.

Region Lorraine

• Difficulty Easy
• Snack Type
• Time 30 minutes
• Person 4

Ingredients

• 500 g veal or chicken liver
• 1 bulb
• 1 garlic clove
• 50 g butter
• 100 g heavy cream
• dry white wine
• olive oil
• salt pepper

Cooking

1. Clean the liver from the films, chop the onion and garlic.
2. In a mixture of butter and olive oil, saute the onion and garlic until soft, add the liver and fry for about 10 minutes.
3. Salt, pepper, add your favorite spices and wine. And after 5 minutes - cream. Let the liquid boil and turn off the heat.
4. Chop the liver with vegetables in a blender until smooth, arrange in portion molds or in one long form and pour melted butter on top.
5. Refrigerate and serve with croutons the next day.

Delicious food belongs to the lifestyle in France. The dishes that originated in the vastness of this sunny country are an example of sophistication, versatility of taste and richness of ingredients.

French gourmet cuisine, formed during the reign of the Bourbon dynasty, is still appreciated by gourmets and chefs of elite restaurants around the world.

Vichyssoise (vichyssoise)

If traditional onion soup has long become a regular component of French cuisine, then its "close relative" - ​​vichyssoise - belongs to the category of gourmet dishes. To prepare the dish, several varieties of onions are used at once, which are fried together with potatoes and added to chicken bouillon. Ready puree enriched with grated cheese, cream and beat until a thick mousse.