Real French dishes can appear on the table of every housewife. There is no need to order delivery from the restaurant, because they can be prepared at home yourself. Refined treats will surely please all the home-guests and will amaze the guests.

Features of French traditional cuisine

The cuisine of the country under discussion has its own unique features and differences. Her traditions for several centuries were formed by the best French culinary specialists.

  1. Among other national cuisines of France, the addition of alcoholic beverages to a wide variety of treats distinguishes. Most often it is a quality red and white wine. In these drinks, fish, meat, seafood are marinated and languished. They are also added to desserts. In addition to wines, cognac and calvados are used.
  2. Another integral part of French cuisine is the abundance of original spices. Chefs from France prefer fresh herbs rather than ground spices. Added spices are removed from the bowl with refreshments only immediately before serving.
  3. The discussed cuisine was famous for the abundance of sauces. In French restaurants, you can often find treats with original compositions, the recipes of which the chefs keep in the strictest confidence.
  4. Much attention is paid to meat on the menu. Among the culinary specialists, six stages of its roasting are known at once. The first of them offers to try meat fried in just a couple of minutes. It is served on a hot porcelain plate with original sauces.The latter is carefully roasted meat slices.

If we talk about original treats, then they are prepared from snails, oysters, frog legs. It is these dishes that have glorified the cuisine of France throughout the world.

Popular french meat - dish history

Historians suggest that the ancestor of the modern French meat recipe was casserole. It was cooked by cooks in France from veal, potatoes, onions and mushrooms. A must-have was white bechamel sauce and a large amount of cheese.

Such a delicacy was treated to the favorite of Empress Catherine Count Orlov. He was very impressed with the dish and brought his recipe to Russia.

In Soviet times, when most products were in short supply, the housewives greatly changed the recipe for a popular treat, adapting it to modern realities. A large number of potatoes appeared in it, but meat, on the contrary, became less. Instead of veal, they began to use pork and even chicken. And Bechamel replaced the usual mayonnaise.

Tasty recipe:French meat in a pork oven

Best national french dishes

Of the variety of national recipes in France, the following are especially popular among gourmets:

  1. Creme Brulee dessert. This is a delicate custard covered with a crispy caramel crust. Served in portions.
  2. Kok-o-ven. This is a roast pickled and baked in red dry wine. The bird stews for a long time with garlic and vegetables, after which it is served to the table.
  3. Escargo. These are specially prepared freshly caught snails. They are served directly in the shells with butter and garlic.
  4. Souffle "Grand Marnier". A terrific dessert made from carefully whipped egg whites. Cognac liquor is added to the treat.
  5. Blood sausage. Despite the fact that the name of such a dish does not sound too appetizing, it turns out to be very tasty. A treat is made from pork blood and served with lots of fresh herbs.
  6. "Riet." This is salted pork pate. Prepared from a pair of tenderloins with the addition of many spices. Served with crackers or fresh bread.
  7. Knei de broche. This dish resembles the usual dumplings. True, it is prepared entirely from other ingredients. The recipe includes pike, butter, breadcrumbs and lobster sauce.
  8. Macaron cakes. This is a treat for their crispy crumbly almond dough. It is supplemented with various delicate creams.

The most famous recipes

In addition to national dishes, which are served exclusively in French restaurants, there are recipes that are distributed around the world in the discussed cuisine. They are cooked even by ordinary housewives in their kitchen.

  • First of all, this is Kassule. The treat is a thick bean-based stew. It is cooked with various types of meat (depending on the region), but most often - from a rabbit or duck. Added to the chowder and a large amount of fresh herbs.
  • The list also includes Ratatouille. This is French stew, which does not include any meat products. It is prepared from fresh ripe tomatoes, eggplant, zucchini, sweet onions.
  • “Kish” is an unsweetened pie with many fillings. In Russia, it is cooked even with sausage or offal. But according to the original French recipes, bacon, egg, cheese is added to the pie.

French menu

The first French meal traditionally begins with stuffed croissants, which are complemented by your favorite hot drink. Less commonly, with yogurt and cheese toast. For lunch, soup (broth or cream soup) is served, as well as fish / meat with a vegetable side dish. Dinner includes salads, sweet pastries, various cheeses.

Salads on the French menu are often even the main course. This is not at all surprising, because they include seafood, meat products, and sometimes even pasta, which makes them very satisfying.

French cuisine main dishes

To start a conversation about French cuisine is worth the main hearty and original treats, which are often served for lunch.

Baked Ratatouille

Ingredients:

  • eggplant - 1 pc.;
  • sweet pepper - 1 pc.;
  • onion - 1 pc.;
  • young zucchini - 2 pcs.;
  • tomatoes - 2 pcs.;
  • garlic - 3 to 4 cloves;
  • olive oil - 5 dessert spoons;
  • salt and a mixture of peppers.

Cooking:

  1. Rinse and dry all the main ingredients. Those requiring cleaning - get rid of peels, seeds.
  2. Tomatoes set aside. The remaining vegetables are mixed in a common bowl. Sprinkle with salt, a mixture of peppers. Pour olive oil.
  3. Warm the oven to 230 degrees.
  4. Put the vegetable mass on a high baking sheet.
  5. After 15 to 17 minutes of cooking at the above temperature, mix everything. Spread the tomatoes on top.

Cook for another half hour. Serve with fresh tortillas. You can supplement the dish with boiled potatoes.

Gratin with cauliflower

Ingredients:

  • cauliflower inflorescences - 1 kg;
  • butter fat - 70 g;
  • milk - half a liter;
  • cheese - 150 - 170 g;
  • breadcrumbs - 1/3 tbsp .;
  • flour - 40 g;
  • nutmeg and salt.

Cooking:

  1. Divide the cabbage head into inflorescences. Soak the resulting "umbrellas" for 7 - 10 minutes in water with a small amount of salt. Rinse off.
  2. Boil fresh water in a pan. Pour 2.5 dessert spoons of table salt onto 2 l and toss the “umbrellas”. Cook 3 to 4 minutes after boiling.
  3. Pour the cabbage with cold water to stop the cooking process. To dry.
  4. Warm up the milk. But do not boil.
  5. Melt the butter (50 g) separately. Pour flour and fry it until a characteristic aroma appears.
  6. Pour in milk. It is better to mix everything with a whisk to prevent the appearance of lumps.
  7. After boiling simmer the sauce until thickened. Then add most of the crushed cheese, salt and nutmeg to it.
  8. Pour part of the sauce into the oven dish and put the vegetables on it.
  9. Cover them with the remaining milk composition and cheese. Sprinkle with breadcrumbs.
  10. Spread pieces of remaining fat on top.

Bake the dish at 175 degrees 25 - 27 minutes.

First course recipes

There are several traditional French soups at once. The onion and the Dubbury stand out among them.

Onion soup

Ingredients:

  • onion - 1 kilo;
  • butter fat - 3 tbsp. l .;
  • broth (vegetable / chicken) - 1 l;
  • salt pepper;
  • cheese and baguette.

Cooking:

  1. The ideal vegetable for such a treat is sweetish. It must be chopped in strips and sautéed in oil for at least 17 to 20 minutes. It is important to use dishes with a thick bottom for this.
  2. Pour the selected broth to the already golden onion. First, 1 cup will leave, then it needs to be completely evaporated.
  3. Pour in the remaining liquid and cook the treat to medium density.
  4. Pour salt and pepper.

Serve the dish with slices of fried baguette covered with grated cheese.

Soup "Dubbury"

Ingredients:

  • cauliflower - 1 small head of cabbage;
  • chicken stock - 1.3 l;
  • green onions - 4 feathers;
  • fat cream - ½ tbsp .;
  • butter - 60 g;
  • flour - 50 g;
  • egg yolks - 2 pcs.;
  • salt.

Cooking:

  1. Chop onion finely. Darken in melted butter until soft.
  2. Pour in flour and brew it over low heat. However, it should not darken much.
  3. Pour the whole broth in small portions. After each new infusion, rub the components with a spatula.
  4. Add vegetable inflorescences. Cook for 35 - 40 minutes.
  5. Kill the dish with a blender.
  6. Combine the yolks with very greasy and slightly whipped cream.
  7. Add the mixture to the soup.

Serve the treat immediately until it is covered with foam.

Simple and quick French cuisine

Such simple dishes are suitable for breakfast, for dinner, and for a snack.

Salad "Nicoise"

Ingredients:

  • tuna - 100 g;
  • egg - 2 pcs.;
  • tomatoes - ½ pcs.;
  • green beans - 1 handful;
  • assorted lettuce - 1 bunch;
  • mustard - 1 teaspoon;
  • lemon juice - 2 tsp;
  • anchovies - 2 fillets;
  • honey - 1 tsp;
  • olive oil - 2 dess. spoons;
  • salt.

Cooking:

  1. Cut the tuna into small pieces, salt and fry until cooked.
  2. Cook beans for 3 minutes.
  3. Hard-boiled first egg, cut into slices.
  4. Cut the tomato into large pieces.
  5. Boil the second egg soft-boiled.Grind it with all other declared ingredients.
  6. Pre-kill the anchovies with a blender.
  7. Beat the sauce until smooth. To salt.

Put on a plate assorted lettuce leaves. Spread fish, beans, tomatoes, and egg slices on top. Pour sauce over everything.

Brizol

Ingredients:

  • eggs - 2 whole + protein;
  • minced meat - 150 - 170 g;
  • salt, coriander, paprika;
  • mayonnaise - 1/3 st .;
  • garlic - 1 clove;
  • cucumber - ½ of the fruit;
  • tomato - ½ fruit;
  • parsley - 3 branches.

Cooking:

  1. Cut vegetables and herbs arbitrarily.
  2. For the sauce, combine mashed garlic with mayonnaise.
  3. Stuffing mix with protein, salt, spices. Good fight back.
  4. Cover it with a film and roll it into a cake.
  5. Beat whole eggs separately and pour them into a skillet with butter.
  6. Lay the meat cake on top.
  7. After 3 to 4 minutes, gently flip.
  8. After another 3 to 4 minutes, remove the brisol from the heat. Spread the resulting cake with sauce. Add vegetables. To salt.

Cover the filling with the second half of the base. Serve hot appetizer.

Meat and poultry dishes

Although the French are famous for their special love for snails and frog legs, meat of all sorts is constantly on their menu.

Roast beef "Su-Vid"

Ingredients:

  • beef roast beef - 1 kilo;
  • olive oil - 1 tbsp. l .;
  • dry red wine - 2 tbsp .;
  • salt, spices, rosemary - to taste.

Cooking:

  1. Cut off excess fat from meat. Pour it with wine, add rosemary to the bowl. Leave the beef in this form for at least 2 hours. And better - all night.
  2. In the morning, dry the meat, grate olive oil, salt and spices.
  3. Place the blank in the microwave baking bag. You can use ordinary plastic, the ends of which are glued with a vacuum.
  4. Drive all air out of the bag. Close it tightly. Can be covered with additional film.
  5. Put the meat in the bag in a pan filled with water. Press down on top with a load.
  6. In this form, keep beef in the oven for 3.5 hours at 80 degrees.
  7. Remove the almost finished meat from the bag and fry in a pan to the desired degree of browning. You can add salt and pepper.

It’s good to taste such beef both hot and cold.

Porcini mushrooms julienne

Ingredients:

  • boiled porcini mushrooms - 100 g;
  • fried chicken - 100 - 120 g;
  • cream - ½ tbsp .;
  • onion - 1 head;
  • crushed cheese;
  • salt pepper.

Cooking:

  1. Remove chicken from the bones. Cut into small pieces.
  2. Fry small cubes of onion with boiled porcini mushrooms until golden brown. Mix with chicken.
  3. Sprinkle with salt and pepper. Pour in cream. Put out 8 - 9 minutes.
  4. Pour the mixture over the cocotte and fill it with cheese. Its amount can be adjusted to your liking.
  5. Bake a little less than half an hour in the oven at 190 degrees.

Today, many interesting dishes of French cuisine are known. Among them are refined (and sometimes even exotic), and very simple. Nevertheless, any, if desired, can be repeated in your own kitchen.

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