french cuisine

Holiday & Tourism – Travel | Burl Beadle | 1 views

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We would like to eat at the mecca, paragon French cooking

Big Daigo taste of overseas travel, “food”.Call “of the country of the gourmet” it is high France even in Japan, but in agrarian country which is proud of factual 120% thing food selfsupport ratio (* as for Japan 40%), either the guide who is resident 10 year, it does not recognize you do not obtain “as expected” in height of level of food culture.

Also type of unusual food and food of decade every of season where in Japan you do not happen to see excessively is abundant.If it goes into the district, even specialty cooking there is a large quantity.In this country from the star equipped restaurant to the small bistro of town, cooking which can receive also the type of store those choices just infinity.For example by all means, skill please do about the same many discovery as the masterpiece appreciation of the fine arts museum and the French cooking which has impression.

The © Paris Tourist Office which the French cooking we would like to enjoy with ease – Photographe: Alain Potignon

The french cooking

If you mention the formal meal, the French cooking © Paris Tourist Office – Photographe: Marc Bertrand

One of worldwide three large cooking which line up with China and Turkey.It is appraised high in the world and has become familiar.In various countries, at the formal place being many a thing which is chosen as the meal feature of the French cooking.

french cuisine is the prototype of, is formed under the influence from the era of renaissance italy, it has been said and began to develop as a food court. appetizer, main, in the basic configuration of the desert, ready-to-eat appetizer is something not too heavy, the main dish with vegetables and meat and fish dishes and is served on one plate together, sweet things in order will be issued by a dessert dish and then. when the full course of more upscale shops, amuse bouche before the appetizer, such as protruding, soup before the main, also is applied to the front of the dessert and cheese. in the contrary, folksy shop, sometimes with only only the main, the difference between the number of foods prepared by the shop.

difference between the french cuisine of japan

charm does not always run out of fresh discoveries© Paris Tourist Office – Photographe : Marc Bertrand

foreign food in japan is a high level of overall. french in japan has been particularly sophisticated, beautiful dish, i think that is and always kept a certain level of taste of course.

a different place with japan in french in france, also very strong personality which shops, that’s creative. in the same ingredients and menu, the taste difference by each shop, also divided into likes and dislikes. if the evaluation is divided into many also always in the shop how much reputable, that there is evidence that much personality to the store.

then, here you can also actively incorporating unusual ingredients or atarashika~tsu or. in recent years often has ingredients such as soy sauce and asian cilantro is used. compared with the french outside of japan less, french cuisine is that it always taste fresh surprise to meet in the home.

cuisine and typical characteristics of each region

cuisine of the land, want to try the plunge (burgundy escargot famous photo) © Paris Tourist Office – Photographe : Amelie Dupont

france is an agricultural country, products and specialty dishes there are a number to each region, a very rich local color. i know it is important on the land also eat the local dishes. here is the whole of france, france ile-de-france is the center of paris and its suburbs, northeast, southeast, southwest, northwest5here are the specialties of each region divided into.

ile-de-france region

one of the popular jibie, pheasant (the foreground is the back of the pig meat slices)

ile-de-france in paris, french cuisine all over the place to gather. there is local color impression is thin at first glance, many forest land actually handle, jibie cuisine is thriving hunting ban in autumn and winter. jibie is, by the generic name of the meat of wild animals that are captured in the hunting, is typical mallard duck and pheasant, hare and wild boar, there are deer, etc.. meat and poultry are bred animal is full of flavor strong wild taste and flavor are also different, popular as a french gourmet of autumn and winter.
northeast region

above: speaking of shoe clute alsatian cuisine/under: was also exceptional beef in burgundy wine nikoma

that there is from the alsace region, such as the famous burgundy wine region and, northeast regional cuisine with a wine. of pickled cabbage, pork, clute shoe potatoes cooked in white wine, is the typical cuisine of the alsace region near the border with germany.

in burgundy red wine stew of cow bufu-buruginyon, famous coq au van rooster stew in red wine. and do not forget and, famous burgundy escargot. butter and parsley, has been seasoned with garlic is a staple. escargot=snail is, if you look to eat edible rid of prejudice because of course, that there is a delicious crunchy shell than you may be able to discover.
southeast region

food in the city of lyon, kind of pig is delicious stuffing

the city of lyon with a focus on food also attracts many star restaurant with meat dish is popular, rhone-alpes region close to the swiss, -en-provence cote d’azur region, such as the popular mediterranean cuisine, southeast regional cuisine rich variation.

in lyon, kind of pork stuffing (sharukyutori) quenelle of the river, such as fish paste or fish minced and steamed texture, such as is well known. in the alpine region is surrounded by mountains, potato, cheese, raclette dishes are baked in an iron plate with cold meats and sausages. then this is the simplicity of the material surprisingly (!?) delicacy.

in rural areas code-en-provence d’azur in the south to the mediterranean sea is, rich in fresh dishes with olive oil. olive, tuna, anchovy, nicoise salad is topped with egg, such as bouillabaisse of seafood soup tasted at marseille is a typical mediterranean cuisine has been popular in the outside. it is popular with locals, dara dry, olive oil, burandado was mixed with milk into a paste. have heard of dara moderately dry salt, are often eaten as a snack a little.

south west

foie gras, rich, creamy flavor

also famous for luxury food, strong habit, features of the south west there are lots of cooking if you once knew but addictive. there is a kind of fragrant mushrooms, black diamond truffle, also called, hypertrophy and let foie gras is made artificially goose and duck liver, has become famous for two of the world’s three great delicacies.

foie gras is a way that breeding forced feeding because of the way that somewhat cruel, there is a movement in a country other than france is to ban the production by the law. born in france foie gras is because most of its distribution. france is a valuable world-class food. smooth texture and rich, creamy taste and smell with no built-in i do not think is even more impressed to learn. definitely one of the ingredients would like to eat when you come to france.

specialties of this region cassoulet cooked in a pot along with the meat of sheep, such as kidney beans and white. collapsed with heat beans, distinctive flavor and taste of meat and intertwined ready to paste half. it is characteristic of this cuisine is divided into people who love and hate.

in the basque country of spain is located in the south near the border, red bell pepper, garlic, well-known seasoned with red pepper piperade was boiled tomato. simple bread to eat or put on, and omelet and tart fillings or to, likeyou can taste in a way that. in other atlantic coast, is also famous for oyster farming.

northwest region

buckwheat crepe, to garrett cider (alcohol apple foam) the

suit a wealth of seafood from the atlantic ocean that borders the northern part, flour and salt yet, northwest regional cuisine using the dairy products such as butter and cheese began to develop.

in brittany is located in the westernmost buckwheat crepe with when all is said and done in particular, garrett and, apple cider liquor firing of match it has been popular as a gourmet handy. other, called sheep eating grass prairie puresare grow after the tide is, has naturally been steeped in salt to meat, brittany very tasty specialty.

in rural areas of north norman tea on the one hand, as is known in the camembert cheese, thriving dairy. source with the butter and milk, it also features many stews. cream sauce plus a drink of apple caught in the valley is used as the source of auge especially chickens and calves, has become a typical dish of normandy as wind auge valley of chicken or calf.

cuisine and typical characteristics of each season

in french cuisine, many also use seasonal ingredients of the season, vegetables, meat, fish and shellfish in the, there is a very delicious thing to eat if you choose the time. eating seasonal ingredients is, the planting season can also enjoy a sense of, also very good body. in, let us introduce the delicious things to eat, especially in each season.

spring

want to taste lamb meat will be soft in the spring

spring asparagus, kidney, green vegetables such as broad bean season of the series will be delicious, with a wealth of healthy things on the side of cooking appetizers and vegetables also comes into play many. white asparagus is especially typical ingredients of spring, was enough wind that is marinated in seasoned vinegar and salt and simple, variations and rich enough wind gratin was cooked along with the cream.

this time the meat becomes soft and calf and lamb, you can enjoy the flavor delicate and easily. classic sprinkle rosemary lamb is to grill it. aroma and taste of the juicy meat of the herbs will match very.

summer

sauteed tuna with summer vegetables to taste

this time will be delicious summer vegetables are, zucchini and tomato eggplant, onion, make ratatouille is cooked with garlic, typical foods of summer. well as summer comes into play, such as a simple garnish of sautéed tuna cuisine and seasonal suzuki also. suzuki and tuna, of course you can eat delicious raw or. seared tuna or to finely, suzuki and carpaccio of thinly sliced or in, i want to eat fresh food in summer is hot.

from autumn to winter

rabbit also, from autumn to winter is delicious

starting in the fall and winter, french cuisine can be tasted for a limited time. among them9jibie meat of wild animals is to circulate the world and will be around the end of the ban on hunting is. jibie from that there is a unique flavor compared with meat of animals that are rearing poultry, or carefully roasted, it is often come out in the cooking wine and simmer with vegetables. becomes less food1since it is said that the most delicious of the month up to the front, if the mercenary jibie, let slipped by the end of the year.

although it is not jibie, will be more delicious flavor meat becomes soft and rabbit. in the classic stew is still, red wine, vegetables, carefully along with the potatoes are nikoma, sweetness is felt faintly from a bland meat close to the chicken.

delicious raw oysters in france

fall of raw oysters gourmet seafood is when all is said and done. we have reserved a taste of oysters this season and the tide of the sea, wine vinegar and shallot, add lemon juice, i promise you a get together with chilled white wine. oysters r mon arrive, that is9from mon4it has been said and is ready to eat until may.

i want to eat the best cuisine in the authentic royal road5

canal de fluke (breast of duck meat) steak

french cuisine korezo! staple food, such as is, have already widely known in the world, face of french cuisine is eaten, so to speak, anywhere in france or in any place and time. that is why, i still want to eat the real thing at home. staple dish best royal road5introducing the.

confit de canal (duck confit) /canal de fluke (breast of duck meat) meats such as duck

confit of duck is characterized by delicate fleshy and salty

a classic of the classic duck dish in french cuisine anymore. duck confit, was immersed in an oil duck meat, steeped in texture and salty meat such as flared fiber is thinner than the chicken is a rarity.

in many cases will be issued as duck breast steak red wine and orange sauce, fat and meat is very juicy, such as melting jiwarito. burning is rose (rare) , medium (apowan) , biankyui (well-done) although you can choose and, recommended apowan. flavor and softness of good balance you can just duck. in addition to be issued as the main, slice is often smoked and impregnated with salt is used as a tool for salad appetizer.

pre-loti (roast chicken)

representatives of the french handy, hearty roast chicken

in france, in the eaves of the butcher, whole roasted chicken that is baked around round and round in front of something like a stove. chicken roasted over time is carefully, outside is crisp and, in is fleshy and easily, regular menu is liked by everyone, rather than a habit. often be issued in the school cafeteria or diner, such as, at a time when you want to eat stomach full amount anyway because there are plenty of perfect.
stick (steak of cattle)

steak of cattle in the royal road royal road

beef that are indispensable to french cuisine still. that only simple steak baked to be eaten anywhere, but when, there is also a very interesting dish is divided into good or bad by the shop soredakeni. some food critic is about to decide that the evaluation of its shops in beef.

beef stick is a generic term for. since beef tend to be written on the menu at that site, beef (bufu in french) if there is no notation is the most. is the main, ontorukotto (loos) , for fillet (sirloin) , fillet, chateaubriand, such as the site of the finest not only take a little more even in the fillet. burning is still apowan (medium) is recommended. tightly confined to flavor baked outside, the inner state is the best soft and juicy.

po sote (sautéed pig)

simple materials also fits any source

certain prominent japanese people living in france france is a delicious pork had to say so and. certainly not a habit too, pork is soft texture demo, what food is good compatibility with, the variation is also very rich in cooking methods.

among these staple pork dishes, saute. fried in a frying pan with butter or olive oil, herbs and spices, wine, or are seasoned with a variety of sources using the milk, may be finished in balsamic vinegar and salt and pepper and simple, such as. so many that there is no edge, guide is always lost when swine, be the first.

filet de bar (fillet of sea bass)

suzuki, speaking french cuisine and fish

too much meat has extensive, french cuisine is fish tend to hide in the shadows, even fish do not lose. suzuki comes into play many popular fish in most of french cuisine. lightly fried and sautéed, simple classic cooking methods utilizing the taste of the material, such as the grilled grilled. is characterized by a soft body and slightly salty taste have heard go by ones and twos and collapses as soon as they put the knife, its delicate flavor is likely to say exactly what the king of fish.

world of french cuisine is still deep. >>> french cuisine preference through click here

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