Top 10 French foods
French cuisine is one of the oldest traditions in the world. There is food variation in France. There are many foods are popular in french. Today we will know about Top 10 French foods in 2020 -
1. Soupe an l’Oignon
French onion soup (Soupe l'Oignon) is a type of soup. French onion soup is usually served as a starter. It is usually based on meat stock and onions. Often a large slice is served grinned with ketones and cheese on top of the bread. Although it was initially made, the dish's popularity was revived in the 19th century in America due to its greater interest in French cuisine.
2. Coq au vin
Coq au Vin is a chicken dish. It has wine lardons, mushrooms and optionally lined with garlic. Red Burgundy wine is commonly used, although many regions of France use local wines such as Coke au Wen John (Jura), Coke au Wrestling (Alsace), Coke au. It is generally accepted that long before it was present as rustic food.
Cassoulet is a popular food in France. Cassoulet is usually made by pork, sausage, and white beans. It is produced in southern France. It is named after its traditional cooking vessel, a deep, round, earthenware vessel called casserole with slate sides.
4. Beef bourguignon
Beef Bourguignon is one of the French traditional popular recipe dishes. Bourguignon is a beef stew that is red wine. Beef stock, usually decorated with carrots, onions, garlic, and a bouquet garni and made with pearl onions. Beef bourguignon is usually accompanied by fried potatoes or noodles. First documented in the 19th century, but beef bourguignon is probably very ancient.
5. Chocolate souffle
A souffle is a baked egg-based dish. It is made with egg yolk and whipped egg whites with various other ingredients. It's a very tasty meal. The development and popularization of souffle are commonly found near French chef Marie-Anton Carm in the early nineteenth century.
Flamiche is the traditional food of France. It is a popular food in the Picardy region of France. It is usually made using leeks, milk, eggs, pie crust, butter, salt, and black pepper.
7. Confit de canard
Ser Confit is a French dish. It is usually made with whole duck. Duck restriction is considered one of the best foods in French. This process of preserving a hundred years old is designed to cure a piece of meat (usually goose, poultry or pork) and then cook it on its own fat. While it is made all over France, it is seen as a specialty of Gasconetti.
8. Nicoise salad
Occitan salad is a salad that originated in the French city of Nice. It is traditionally made with tomatoes, hard-boiled eggs, ni ?ves olives and anchovies or tuna, with olive oil. It has been popular worldwide since the early twentieth century and has been prepared and discussed by many chefs.
Ratatouille is a French Provencal stewed vegetable dish. Sometimes known as Nights at Nightfall. It varies greatly in recipes and cooking times. However, the common ingredients are garlic, tomato, aubergine, onion, zucchini, bell pepper and a combination of large leafy herbs in the region.
10. Tarte Tatin
The hotel, named Tatin, is a pastry served as its signature dish. The fruit (usual apple) is boiled and caramelized in butter and sugar. The tartine was accidentally manufactured in the 1880s, about 160 km south of Paris, at the Hotel Tatin in Lamot-Beveron, Lamot-Beveren. Although originating in France, it has spread to many countries over the years.