French culture Non classé

Top 10 french food

French cuisine is one of the best in the world and has even been listed as an intangible cultural heritage of humanity. Do you like French gastronomy? Discover with the top 10 best French dishes.

1. Tartiflette

Tartiflette is made of potatoes, bacon, reblochon cheese and onion and is usually accompanied by a good green salad. Tartiflette is a French culinary specialty from Savoie. A simple but delicious meal that can be enjoyed at any time of the year, in winter – in the evening after a good day of skiing – as well as in summer.

2. Pot au feu

To make this dish, all you need are vegetables and a little meat. Put all these ingredients in a large pot, fill it with water and cook it on a low flame. Bon appétit to all lovers of traditional French cuisine.

3. Coq au Vin

Coq au vin is a traditional dish of French cuisine. To prepare this dish, you need a rooster cut into pieces cooked in good wine (usually red, but Riesling can also do the trick) and accompanied by onions, carrots, a bouquet garni and mushrooms. Enjoy your meal.

4. Gratin dauphinois

To prepare this speciality of the Dauphiné, you will only need potatoes, fresh cream and possibly some fresh chives. This dish fits perfectly into the traditional French cuisine and can be eaten as a main course or as a side dish.

5. Crêpe

Pancakes are the Breton specialty par excellence. Accompanied by a good bowl of cider, they can be eaten with salt (buckwheat pancake) or with sugar for dessert. The crêpe is a symbol of French cuisine and is very popular with foreign tourists.

6. Quiche lorraine

The quiche is – with bergamots, madeleines and mirabelle plums – one of the most delicious culinary specialties in Lorraine. Covered with bacon and migaine, this savory tart is ideally eaten as a starter. This traditional French specialty is eaten with a good green salad or endives.

7. Steak tartare

Steak tartare is one of the most popular French specialties among meat lovers. It must be said that this dish offers two enormous advantages. On the one hand, it’s delicious. On the other hand, this dish is easy to cook: all you need is a good quality fresh ground steak (ask your butcher for one), capers, a raw egg and condiments. Raw meat has become a part of French cuisine, even if it does not appeal to everyone. Today, steak tartare can be prepared in a thousand ways to become a must in French gastronomy.

8. Cassoulet

Although this French specialty originated in the Languedoc region of France, this traditional French dish is often associated with the city of Toulouse. Cassoulet is a delicious but caloric dish – it is made of white beans, duck confit and sausage. It is the perfect dish to eat in winter.

9. Bœuf bourguignon

Beef bourguignon is one of the most traditional (and delicious) dishes in French gastronomy. To prepare this dish, you simply cook beef over a low flame in Burgundy wine. Accompany the meat with fresh garnishes (mushrooms, steamed potatoes, carrots…) and you are sure to have a good meal. To talk about French specialties and traditional cuisine without mentioning beef bourguignon is simply impossible. A little tip for even more taste, add a little smoked bacon to this dish.

10. Huîtres

Mainly cultivated in the Marennes-Oléron basin, oysters are one of the most popular dishes during the end of year celebrations. What would be French gastronomy without our famous seafood?

French culture

Why les crêpes de la chandeleur in France

The Candlemas festival is held every year on the same date, February 2nd.

But why do we eat crêpes de la chandeleur in France?

This festival is above all religious. Indeed, it is celebrated every year 40 days after Christmas, day of the presentation of the baby Jesus in the Temple. The name “Chandeleur” comes originally from the “candles”, traditionally used on this occasion. In churches, they are blessed, replace torches and are kept lit to signify light, purity and to ward off evil. The faithful often take one home and display it in their windows on February 2.

The round shape and golden color of the crêpes represented the solar disk and the return to the light. Indeed, at the beginning of February, the days are gradually getting longer. The consumption of crêpes would thus be a tribute to the cycle of seasons and more precisely to the arrival of Spring which announces better days.

This festival is also accompanied by superstitions. If the farmers did not make crêpes at Candlemas, the wheat would be bad the following year. To ensure that the harvest would be good and the finances prosperous, they had to flip the first crêpes by throwing it in the air with their right hand while holding a golden Louis in their left hand, making sure that it fell perfectly into the pan. The crepe was then placed on top of a cupboard.