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French Food Recipes and Dishes

Tartare sauce recipe Tartare Sauce

Tartare sauce is a traditional French sauce cooked according to a French cuisine recipe; tartare sauce goes well with various meat and fish dishes.

Sabayon sauce recipe Sabayon Sauce

Sabayon sauce is one of the traditional sweet sauces of French cuisine; the recipe for sabayon sauce includes egg yolks, sugar, lemon juice and white wine.

Stewed beef liver in sour cream recipe Stewed Beef Liver in Sour Cream

Stewed beef liver in sour cream is cooked according to a fairly simple recipe from French cuisine, and the finished beef liver turns out juicy and very tasty.

Hollandaise sauce recipe Hollandaise Sauce

The recipe for Hollandaise sauce is quite simple; all you need to make it is butter, eggs, water, salt and lemon juice.

Baskets with berries recipe Baskets with Berries

Baskets with berries are an easy to cook, but very tasty dessert; you can use any berries for this dish - raspberries, strawberries, grapes and others.

Vol-au-vents with mushrooms recipe Vol-au-Vents with Mushrooms

According to a French cuisine recipe, vol-au-vents with mushrooms are small cups made of puff pastry filled with mushroom filling.

Vinaigrette sauce recipe Vinaigrette Sauce

Vinaigrette sause, also known as vinaigrette or French dressing, is a very simple dressing.

Ham in milk jelly recipe Ham in Milk Jelly

Ham in milk jelly is one of the many recipes in French cuisine; this dish has a good taste and at the same time looks very appetizing.

Vanilla sauce recipe Vanilla Sauce

Vanilla sauce is one of the sweet dessert sauces that goes well with various baked goods, fruits, ice cream and other dessert dishes.

Mayonnaise sauce recipe Mayonnaise Sauce

Mayonnaise sauce can be cooked at home from vegetable oil, eggs and vinegar.

French Cuisine

French cuisine has its own unique characteristics, cooking technologies and historical background. To begin with, it should be said that the cuisine of France has three clearly defined directions - domestic, regional and aristocratic. As for homemade dishes, it should be said that they have shaped French cuisine for a long time, as have regional recipes. Aristocratic cuisine originates from the House of Bourbon at a time when Paris became a trendsetter.

The sequence of eating can be outlined based on French culinary etiquette. Any meal begins with hot or cold appetizers, followed by soup. It should be noted that soup or clear broth is a French invention. After the soup comes the main course, and finally desserts, fruits, cheese. The stereotype that has developed in the culinary community that the French eat frog legs is generally not true. Frog legs are imported from Asia and can be found on the table exclusively as a delicacy. An interesting fact is that France for a long time did not perceive such a phenomenon as fast food on its territory.

Wine and French Cuisine

Speaking of France, one cannot fail to mention the use of wine in French recipes. The wine is thoroughly boiled so that the wine alcohol evaporates, and at the end of the preparation of the dish only half of the originally used volume of wine remains. Not only is wine used as an ingredient in recipes, wine often acts as a marinade for meat or fish.

The next factor characterizing French cuisine is the presence of a large number of different sauces. Thanks to this, French chefs, given different sauces and the same ingredients, can prepare the same dish with different tastes.

Peculiarities of Cooking Meat in French Cuisine

Today's trends in French cooking popularize the idea of grilling meat and poultry - either real or electric. Next, we will look at several secrets that French chefs use when preparing meat. For example, meat can be placed in boiling water for a short period of time - 15-20 seconds. This process promotes the formation of a film of protein on the surface of the meat and, thus, prevents the outflow of juices from it.

In general, when considering the topic of meat in French recipes, one cannot help but mention a number of fairly conservative rules that the French adhere to when cooking various dishes:

  • add water or broth to a frying pan with meat only after the meat begins to release juice during cooking;
  • the final readiness of the meat is determined by touching it with the tip of a knife; beef and lamb release a drop of blood, and pork and veal release colorless juice;
  • when cooking meat in an open frying pan, first the frying pan must reach the required temperature, this can be determined by throwing a few pinches of coarse salt on it - as soon as the salt begins to bounce off, at this moment you can start cooking the meat.

Exotic French Dish - Frog Legs

Speaking about culinary stereotypes, one cannot fail to mention the popular French dish - frog legs, which were mentioned above. Frog legs are reminiscent of chicken meat in taste and contain many vitamins and minerals useful to humans, in particular phosphorus and iron, as well as a lot of vitamins. The most popular recipe for making frog legs is with butter, garlic and parsley, but the number of different French recipes is quite large.

French Cuisine and World Cooking

Ultimately, we can say that French cuisine is one of the best cuisines in the world. All the best chefs from different countries studied in France - it was here that the first culinary school, Le Cordon Bleu, appeared, through which all famous culinary specialists and chefs from different countries passed. French cuisine is a trendsetter in world cuisine; it has a significant influence on the development of almost all national cuisines around the world.