10 Best French Dishes
10 Best French Dishes
In spite of all the marketing, hype and some newly established trends, tradition still reigns supreme where French style of cooking is concerned. A great French meal means really original cookery using natural ingredients from the different French regions.
For any cook aspiring to serve out really good French cuisine, the main challenge for the chef is really on how to absolutely have the very best tasting dish from blending all ingredients for an authentic French cuisine experience.
Below is France’ 10 very famous dishes that chefs everywhere try to recreate in their own kitchens.
“Pot Au Feu”
Is this very traditional dish for families in the Normandy region of France. Its beef that has been boiled then mixed together with veggies, chicken & pork. This beef stew gets simmered down for around 4 hrs. for beef to be cooked fully and for the flavors to blend.
“Roasted Chicken”
Roasted chicken isn’t really something unique to France as all throughout the continents, there are lots of variations of this dish. But for the French it’s one of their more popular dishes. French roasted chicken isn’t stuffed with anything inside but what they do is baste their chicken a couple of times in the roasting process with some cooking oil & butter then placing a piece of onion inside of the pan together with the chicken. This dish is normally served together with some green beans and potatoes.
“Mussels Mariniere”
A very typical dish during the summers that is quite popular in the places along the Meditarranean and Atlantic coastlines. Fresh mussels are cooked together with this great sauce made from white wine, onions, a bay leaf, thyme and parsley. This dish only takes around 5 mins. before it’s done. It’s secret would be to just throw away the bad mussels and just to really season well for the whole dish to taste really great.
“Sauerkraut”
This dish is almost the same as its German version. Its French version is called “choucroute” and hails from the Alsace region and is originates back as early as six centuries back. This dish is cabbage that is fermented and includes bacons, pork knuckles and sausages. Its 2 very important ingredients would be juniper berries and some Alsatian wine.
“Bouillabaisse”
This dish is related closely with Marseille, a city in the Mediterranean coastal line of France. It’s really a soup made out of some local fishes and some other seafoods like monk fishes, scorpion fishes, crabs and etc. It also needs olive oils and some Provencal herbs. This recipe originally was once closely guarded by Marseille but now is celebrated all throughout various restaurants and households.
“Sole Meuniere”
Sole is really a very pricey fish but has a very elegant taste as well. It’s been dubbed as a “noble fish” because of its taste and value in the markets. This recipe originates from the Normandy region as well. Sole is well-cooked with this delicious buttered sauce that has hints of lemon and some flour. Normally served together with some green veggies or rice.
“Cassoulet”
This very traditional dish originated from the southwest region of France and always incorporates meats and beans in it. Its white beans together with sausage, pork, mutton/lamb dependent of that specific village where it’s made.
“Beef Bourguignon”
A very famous stew made out of beef which originates from the Burgundy region of France. Beef is slow-cooked cooked with some Burgundy red wine sauce together with carrots, mushrooms, onions and bacons. Beef broth, garlic & thyme are very important ingredients to a great beef bourguignon.
“Veal Stew”
Another traditional Normandy dish. It’s a stew made out of veal that is left simmering in the pot together with that great white wine sauce along with some onions and mushrooms. It’s white sauce ingredients include lemon juices, egg yolks and whipped up cream. Normally served together with some rice.
“Lamb Navarin”
A stew dish but as its name implies, made out of lamb. It’s cooked together with lamb broth, carrots and tomatoes and served together with some green veggies.