„”How can you govern a country where 258 types of cheese are produced?””, exclaims Charles de Gaulle, but it’s just an appetizer (or dessert) to the real French delicacies.
We present you a small sample of the most iconic French dishes.
It is supposed that this soup has existed since the time of the Romans. It has long been considered a food for the poor because of the abundance and low price of onions and the small number of products needed to make it. In France, the cubed soup became popular after it was prepared by Louis XV himself, who during hunting proved hungry and with only onion, butter and champagne available on hand. Nowadays, the soup is prepared not with champagne, but with beef broth, diced on caramelized onion, and served with baked cheese and croutons. The amazing and tasteful comes from the caramelization of onions, which is the main challenge to prepare it because it takes time, patience and technique.
* The roasted soup in the French menu Narru is prepared in a classic recipe and our chefs are trained to polish the onion from the bistro chef of the N8 Bistro in Paris.
Fisherman’s fish soup is born at the port of Marseilles. In it the fishermen put the pieces of fish that they could not sell during the day. Over time, the Butabeus evolved and reached Paris at the end of the 13th century. It is renowned in Alexander Dumas’s “Great Culinary Dictionary,” according to which the fish in the soup should be as much as the number of guests. One of the conditions that the buiabeus deserves its name is to contain only Mediterranean species of fish, at least 4 of which are cut to the customers. First, the broth is served, then the fish, together with pre-fried potatoes, chopped with garlic croutons and slightly hot sauce based on mayonnaise called “rust” (rouille).
Souffle with cheese
One of the most traditional dishes for French cuisine, because it is emblematic for its overall sound. Simultaneously light, exquisite, with a unique aroma of butter, cheeses and eggs, caressing the eye, and the palate with gentleness and at the same time a memorable flavor combination. The first souffle recipe is found in the culinary book of Vincent de la Chapelle in the early 18th century. But a man, a legislator in French culinary, Chief Marie-Antoine Carreme, fits him into the golden standards in the first century. The dish is both easy to prepare, but it requires a lot of baking skills to keep it from falling as fast as possible and at the same time to have a crispy crust and a soft aromatic core.
* In Happy Bar & Grill’s French Menu you can choose from two classic recipes – soufflé with cheese and soufflé with chicken.
Confit de Canard
The Gasson specialty, typical of southwest France, is a duck of duck that is salted and left to mature, and then cooks on a slow fire in its own fat. The duck fillet is served slightly pink in the middle, accompanied by potatoes, fried in duck fat and sweet-sour sauce. It can also be found in combination with different fruits – citrus, apricot, cherry, blueberries.
Cordon Bleu („Blue Ribbon”)
What is common between the Order of Holy Spirit and a fried chicken or veal steak with ham and cheese? The name – “Cordon bleu” or “blue strip”. The Holy Spirit Order (founded in the 16th century by Henry III) was a cross hung on a blue strip. In the 19th century, his winners gathered around exquisite tables, and it is believed that since then he has come up with the definition of a good chef like Cordon bleu. At the end of the century, Mrs. Martha Distel called one of the first culinary journals, Cordon bleu, and a year later founded Henry Paul Peltar the famous Cordon bleu school. And where is the chicken steak? It is believed that the recipe was invented by one of the chefs in this culinary school. According to another version, the name comes from the fact that in the beginning the cooks have fastened the meat, the ham and the cheese with a blue thread to keep their shape when baking.
It is assumed that the word “kish” comes from the German word for cake, “kitchen” and has gradually established itself for the different types of salt tarts.
Quiche Lorraine is a traditional recipe from Lorraine (Lorraine), which is close to Germany. The first written records of the recipe date back to the 16th century as a favorite dish of Charles III, Loren’s duke at that time. It was originally made from a bread dough on which there was a mixture of eggs, smoked breasts and cream. It is only later that the dough is replaced with oil, and in some cases you may even encounter Loren’s kiwi, prepared with a multi-layer dough.
Coq Au Vin / rooster in wine/
The legend tells that the dish appeared for the first time during the collision of the Galites with the Roman troops. Julius Caesar sent a live cock to the chief of the Versailzhoriks Gauls to mock him, but after 5 hours Versailretorix returned it to a cooked wine, showing him that the Gauls were ready for battle.
As a culinary masterpiece he appeared a lot later and came into the traditional French cuisine of Burgundy. The roe is soaked in the marinade of Burgundy red wine, spices, mushrooms and bacon, and then choked on a very slow fire until all the fragrances come out and the meat becomes extremely fragile.
* We recommend that you try a cocoon from our French menu. The recipe was developed by a hungry chef at one of the oldest restaurants in Lyon.
Escargo a la burginion
Yes, it is a snail – a typical French experience. Eskargo a la burginione is a Burgundy specialty, but can be found throughout the country, most often during the Christmas and New Year holidays. The snails are baked in their shells with butter, garlic and parsley and served in special saucer dishes. Eat them with claws to hold the shell while the fork is pulled out with the fork. It is possible to meet them and serve blue cheese baked.
Legendary François Massiello, the author of the book “The Royal and Bourgeois Chef,” wrote his culinary works in the courtyard of Philippe d’Orléan and his son, Philip II. At that time, the dishes were served on the table in great dishes, and they were already cold as they walked around all the companions. One day the young Philip complained to his chief chef that his cream was cold. In a fit of genius, Monsieur Massiello put hot iron on the cream, which caramelized the sugar on its surface without warming it. This contrast became the prince’s favorite, so the famous Bruleigh cream came to light.
The literal translation of ecler means light and comes from the fact that this typical French dessert is so delicious that it eats at the speed of light. It’s really hard to resist because he has everything – a light dough, a fluffy cream and an opportunity for a huge variety of fillings.
In French history, eclectics are also known as the “Queen’s Bread” because they were a favorite dish in the French yard.
* In our menu we offer the eclairs in a modern version, coming directly from Paris – filled with cream broil and served with an ice cream ball.