Food characteristics of French cuisine

French meals usually include soup, lettuce, main course, main course, cheese, dessert and so on.

Western food pays attention to the freshness of ingredients, is loyal to the original flavor, advocates nature, and the cooking techniques retain complete nutrition and freshness. Taking vegetables as an example, it is very common to eat them directly with salad or other sauces, while in seafood cooking, it is steamed or only vegetables are added to cook soup to enjoy the delicious seafood. Bacon, sausage, steak, lamb chops, chickens and ducks, smoked fish, etc. They are all classic European dishes. In addition to different ingredients and techniques, suitable sauces can also enhance the flavor and taste of food itself.

Europeans love sweets, mainly cakes. After meals, there are chocolate, cream cakes, apple pies, pancakes made of various cheeses, fruit pies and so on.

The world-famous French cuisine, with its exquisite and luxurious taste, swept the stomachs of gourmets all over the world. The French regard "eating" as a great pleasure in life. They think that food is not only a kind of enjoyment, but also an art. In the16th century, the French court had a set of exquisite food culture. After the French Revolution, with the court chefs living in the market, court cuisine began to take root among the people.

French cuisine attaches great importance to the use of "ingredients". "Second-class materials can't make good dishes" is a famous saying of French cuisine, and the characteristics of local materials in French cuisine make the tastes of north and south different, so "where to eat and what to eat in the season" is very important.

Sauce is the essence of French cuisine. Because of the importance attached to ingredients, the French use sauces to flavor without destroying the original flavor of ingredients. Good sauce can improve the flavor and taste of food itself, so how to prepare the best sauce depends on the chef's skill! In addition, French cuisine is also regarded as the most expressive cuisine of the chef, and every dish is the artistic creation of the chef.

Truffle mushrooms are also called "black mushrooms". Just add a little truffle mushroom to the dish, and the taste will make the finishing touch. The truffle mushroom has such an effect because it has a special flavor, which helps to improve the taste of food. Truffle mushroom is actually a fungal plant, which emits a special smell from the ground, which dogs or other animals can use to find its trace. Because truffle mushrooms are scarce, they are expensive. The French government has invested a lot of manpower and financial resources in research and breeding, but the effect is not good.

Goose liver, commonly known as "white pearl", commonly known as goose liver, is called "sauce" because it tastes soft as mud. Goose that makes fat foie gras needs to be cultivated in a special way. After obtaining fresh foie gras, it takes seven days to completely scrape the blood vessels and then treat them. Completely handmade, its preciousness can be seen. French cuisine can be divided into two major trends:

First, take the advanced route of palace style.

The first is the local food route bred by French customs and history.