Tour of Taste (4) : France

The French are renowned for their fine ways of dining and exquisite food as well. Every region in France has its own specialty, which is probably why we have different types of French food that are popular all over the world. Here is a list of the food items that are a delicacy of French cuisine.

Cassoulet

It is a traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse

Bouillabaisse is closely connected to the city of Marseille on the Mediterranean coast. It is a fish soup made from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are included too.

  Boeuf Bourguignon

The most famous beef stew in France. Boeuf bourguignon is a most famous beef stew from Burgundy, France. This dish is made from beef meat cooked in a red wine sauce and flavored by bacon, onions, mushrooms and carrots. But thyme, garlic and beef stock are essential ingredient for a good boeuf bourguignon.

Mussels Mariniere

It is a typical summer dish very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It is a fast meal which takes only 5 minutes to cook a tasteful mussels mariniere. 

Sole Meuniere

Sole meuniere is a popular food from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Sauerkraut

French sauerkraut is called choucroute and comes from Alsace. Quite similar to the german sauerkraut, but the french sauerkraut can be traced back to 6 centuries ago! Sauerkraut is a fermented cabbage with sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal Stew

Veal stew also called blanquette de veau in France, this is another stew from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is often served with rice.

Lamb Navarin

This also known as spring lamb since it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. 

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