French famous dishes

1, BlanquettedeVeau, the history of this dish can be traced back to18th century. It is made of soft beef slices, vegetables and herbs cooked in white juice. The modern version also uses other kinds of white meat (chicken or pork) and is served in some of the best restaurants in the country.

2.Choucroutechoucroute is a local specialty of Alsace. It is essentially fermented cabbage, mixed with lard and different kinds of sausages, and eaten mainly with boiled potatoes.

3. The Ratatouille originated from the Riviera in Nice, France, and is very popular all over the Mediterranean coast. It is fried with eggplant, zucchini, clock paper and other vegetables, and then baked in the mixture of white wine, red wine or rose wine.

4, Cheesesoufflé é Typical France, souffle is mastered by the most skilled chef. It has two flavors: sweet and salty. The former contains onions, crabs or cheese, while the latter contains chocolate or other sweet sauces.

5, steak tartar, this dish is mainly served with French fries, essentially with thick horse meat or raw beef, plus spices and eggs. This dish is very common in bars in France.

6.Coq-au-vin, literally meaning rooster in wine, is a classic French casserole dish. Chicken is simmered in wine, bacon strips and mushrooms.

7. French soup is a traditional soup in this country, commonly known as SoupeAloignon. Made of beef soup and caramelized onions, sometimes brandy is added at the end of the cooking process.

8. Cook stew, meat, usually pork, goose or duck, and white beans slowly to prepare this delicious dish. The name of this dish comes from a kind of pottery vessel-casserole, which is usually used for cooking. It originated in southern ossitani.

9.Confitdecanard, this dish is a specialty in Gasconi. Although pork can also be used, it is mainly made of ducks or geese. This dish should be marinated for 36 hours, and then cooked slowly with its own fat.

10, scargot, in French, this dish is called snail in Poggi, and it is very popular in Burgundy. Snails cooked with vanilla butter are eaten in shells, making them exotic.