The expression "haute cuisine" has always been associated with France. Indeed, for the French, cooking is a whole art, and eating is a special ritual. This is a national trait due to culture and centuries-old traditions.
The main features of French cooking include the use of exclusively the freshest products. Their cooks, like no one else, are able to preserve the specificity and nutritional value of the product in the cooking process. The best dishes of French cuisine from meat and fish are certainly prepared with the addition of elite alcohol. And the pride of any chef is a rich “arsenal” of the most unusual sauces that add spice and unique charm to dishes.
Learning to cook Parisian delicacies at the level of restaurant chefs is the dream of any cook. To your attention - the most popular dishes of French cuisine, recipes with photos and little secrets of the culinary craft.
10. Flamish
Flamish resembles pizza, although this dish is much older than the Italian counterpart and still different. Flamish - a cross between Lataring kish and classic pizza.
We offer novice masters a recipe for a flamish from the famous baker Richard Bertine. His technique is most popular among network users. It is simple enough for beginners, and the result is excellent!
To prepare the test you will need:
- Dry instant yeast - 10g;
- Flour - 500g;
- Salt - 10g;
- Water - 350g.
Products for filling:
- Olive oil - 1 tbsp;
- Bacon - 200g;
- Leek - 2-3 stems;
- Eggs - 3pcs.;
- Fresh cream (you can sour cream or cottage cheese) - 300g
- Salt to taste;
- Nutmeg - “By Eye”
- Gruyere cheese (or parmesan).
The yeast should be ground well in the flour with your fingers. Next, sprinkle salt, pour water. Knead the dough. Do not add flour! When the dough no longer sticks to your hands, it is ready. Cover it and keep it warm for an hour. After this, the dough should be laid out on a baking sheet floured. Manually distribute it evenly over the entire surface, including the sides of the pan.
Now proceed to the filling. Heat the olive oil in a pan and fry the bacon sliced in thin strips. Remove slightly rosy bacon to the side and brown the finely chopped onions with the same oil. Separately, we prepare the mixture in the dishes: pour cream fresh into the eggs (as an option - soft cottage cheese or sour cream), sprinkle salt and nutmeg. Mix all the ingredients thoroughly.
Pour the finished mixture onto the dough and distribute it over the entire area. Then spread the bacon with onions. Top with grated cheese. Now we place the baking sheet in the oven preheated to 200 degrees. Bake flamisch need 20 minutes. Before the notch, check: if the color is golden and the edges are crispy, then the delicacy is ready.
From the baking sheet, the flamish must be transferred to the grate so that it cools down a little. Serve the dish in warm, chopped portions.
9. Nicoise
Nicoise - A very typical salad for France, where there are a lot of vegetables and herbs in the diet. And since this salad is incredibly tasty and nutritious, it has become known throughout the world. Chefs have come up with many interesting variations of Nicoise. But we suggest you start with a classic recipe, the authors of which (they claim) were fishermen.
Essential ingredients (for three servings):
- Asparagus Beans - 200g;
- Eggs - 3pcs.;
- Canned tuna - 100g;
- Anchovies - 100g;
- Bulgarian pepper - 1 pc.;
- Potatoes - 2-3pcs.;
- Tomatoes - 2-3pcs.;
- Olives - 10 pcs.;
- Lettuce leaf - a bunch;
- Olive oil - 3 tbsp. l .;
- Wine vinegar - 1 tbsp. l .;
- Mustard - 1 tbsp. l .;
- Salt, pepper - to taste.
Boil eggs, potatoes and asparagus in advance. Beans should cook no more than 5-6 minutes. Peel the eggs and potatoes after cooling.
Separately, we prepare the sauce for Nicoise. In a ceramic dish you need to mix vinegar, mustard, oil, pepper and salt. Wine vinegar can be replaced with lemon juice. Bell pepper is cut into medium cubes. Remove anchovies and tuna from preservation and cut not too finely. Cubes are also cut into eggs and potatoes. Tomatoes are best cut into beautiful longitudinal slices.
Now you can proceed to the calculation of nisuise. On a flat dish (plate), manually tear washed and dried lettuce leaves. Beans and potatoes, eggs and bell pepper are laid out next. Then lay out the anchovies and olives. Olives can be put whole or cut in half. Tuna and tomatoes are the final decoration. The whole salad is evenly watered with cooked sauce.
Everything, nisoise is ready! To prepare such an appetizer at home is not difficult.
8. Pancakes “Suzette”
Studying the famous dishes of French cuisine, the name "Suzette"Or" Crepe Suzette "you will certainly meet. These are incredibly delicate, subtle pancakes with orange impregnation. Suzette is an ideal option for a warm family feast. This is not to say that the recipe is very simple, but the delicacy is worth the effort.
Products for pancake dough:
- Milk (fat content 2.5%) - 250ml;
- Eggs - 3pcs.;
- Flour - 100g;
- Butter - 30g;
- Salt - ¼ tsp;
For the sauce you need:
- Orange juice - 200ml;
- Sugar - 100g;
- Butter - 100g;
- Orange peel - 1 tbsp. l
Just note: no sugar is added to the pancake dough! So, the yolks need to be bleached from proteins. In a bowl with yolks, add cold milk (all) and salt. Mix the mixture and gradually pour flour into it (all). Mix the mixture until smooth and add the melted, cooled oil (30g). Stir the dough again. If you have a mixer, this will speed up the process.
Back to the squirrels. Beat them very carefully (to a stable mass). Here you can’t do without a mixer. Now the protein mixture should be gradually poured into the dough, constantly stirring. As a result, you will get a tender pancake dough, which you need to cover and put in the refrigerator for half an hour (up to an hour is possible).
Cooking the sauce. Pour sugar into a pan with a wide bottom. Keep it on low heat until it turns into syrup. No need to mix sugar. You can slightly move the pan, allowing the syrup to spread evenly. Add the butter (100g) to the finished caramel. Once it connects to the caramel, pour in the orange juice and pour the chopped zest. Keep stirring, cook for 5 minutes. The density of the finished sauce should resemble syrup. Then it can be poured into the dishes.
Now take out the dough and proceed to the pancakes. The preheated pan in front of the first item can be greased with oil. Move the pan quickly, allowing portions of the dough to spread thinly and evenly. On medium heat, hold one side until the edges are rosy, and turn over with a spatula. The second side will last 30 seconds.
For a beautiful serving, the pancakes are folded in a triangle. Finished triangles are heated in a pan in a previously prepared sauce. This gives the famous “Suzette” impregnation. In restaurants, they are still flambered with orange liquor (lightly watered and set on fire in a pan). But for children it is better to do just soaking. These pancakes need to be eaten hot!
7. Clafouti with cherries
Clafuti with cherry - A traditional homemade dessert of French housewives. This light and healthy dish can be prepared all year round. It cooks quickly and is great for a bite to eat. In the classic recipe, no seeds are taken out of the cherry to preserve the juice. But if desired, this condition can be circumvented.
For klafuti you will need:
- Eggs - 4 pcs.;
- Cherry - about 0.5 kg;
- Milk - 200ml;
- Cream (high fat) - 100ml;
- Butter - 100g;
- Flour - 100g;
- Sugar - 50g;
- Salt - a pinch;
- Water - 1 tbsp. l
Pour the flour into a deep bowl, pour sugar, vanilla and salt. Mix all the ingredients. Separate the yolks from the proteins. Pour the yolks alternately into the flour and knead the dough. Beat the whites to white and pour them into the dough, mixing. So that the dough is not too "egg", you can add only half the proteins. For the same purpose, nutmeg or cinnamon is sometimes poured into flour. Then warm (not hot!) Milk and oil warmed up in a water bath should be added to the mixture. Gently and thoroughly mix all the products. The result is a soft stretching dough (slightly thicker than pancakes).
Before baking, grease the mold with butter. By the way, you can bake klafuti in earthenware tins, serving them in portions. Put the cherry in the shape, leveling the surface. Pour the dough on top. If the berries partially remain above the mixture, it will be even more beautiful. Bake the cake for 40 minutes at a temperature of 180 degrees. Before serving, you can decorate the dessert with powder. Let the baking cool, try the delicacy!
6. Kassule
Kassule - one of the oldest dishes in France, which was once prepared for kings. This is a stewed bean with original meat additives. According to one version, the name comes from the “cassette” - a wide clay vessel in which this stew was prepared. Beans and meat are a good option for a hearty men's dinner. We recommend cooking it yourself.
Required Products:
- Dry white beans - 300g;
- Goose or chicken legs - 2 pcs.;
- Pork sausages - 4pcs.;
- Pork Belly - 200g;
- Pork rind - 200g;
- Salted lard - 1 piece;
- Onion - 1pc;
- Garlic - 2 cloves;
- Carrots - 1 pc.
Beans should be soaked in cold water 10-12 hours before cooking the capsule. Drain the old water from the beans, pour 3 liters of fresh cold water and boil for 5 minutes. This water also needs to be drained and the beans set aside.
Now we pass to the most important thing - to the broth. Pour 3 liters of water into the pan. Put large peel into water. For richness, you can add pork or chicken bone. Chop the onions and carrots into the water. The broth should be salt and pepper to taste and cook for half an hour. After that, the skin and bones must be removed from the water. Pouring the beans there, cook until soft, but not boiled. It will take about an hour. At the end, add a couple of cloves of chopped garlic.
Chicken legs, sausages and sliced meat should be fried over low heat until golden brown. An important part is the design of the cassule. In a clay pot (or on a baking sheet) pork rind is laid out. Next is the third part of the beans. The next layer is roasted pork, and behind it are the remains of beans. Sausages are laid on top and the broth is poured, which should close the beans. Sprinkle the resulting composition with black pepper and send to the oven. There, the cassule should languish at 160 degrees for at least two hours. The top layer should get a golden color. If the beans look a little dry during the process, add the meat broth. The dish is served hot in pots.
5. Tart Taten
On photo sites with recipes of French delicacies, this airy apple pie is the first to attract attention. History tart tatena rooted in the early 19th century. And they did not come up with this dessert in Paris, but in the provincial town of Lamotte-Bevron. Stephanie Taten was a skilled chef, and her visiting card was a delicate pie with caramelized apples. Come on, and we will try to reproduce her masterpiece in our kitchen.
For the test you need:
- Premium flour - 250g;
- Butter - 125g;
- A pinch of salt;
- Water - 75ml.
For filling:
- Butter - 100g;
- Sugar - 150g;
- Apples - 3pcs;
- Vanillin - 10g.
The dough is prepared quite simply. Pour salt and finely chopped cold oil into the flour, grind it all by hand. Pour cold water into the mixture and knead the dough. Ready homogeneous dough should be rolled into a ball and put in a film in the refrigerator (for 1 hour).
You will have to tinker with the filling, because it is she who plays the main role in Tart Taten. Put the oil in the pan (in pieces). Pour half the sugar in the same place. Next, lay out large apple slices (without peel). We place slices in a pose of boats. Sprinkle apples with vanilla and sugar. All together, heat on low heat for 15 minutes. When butter and sugar form caramel, you will understand the structure and smell.
For a free 15 minutes you can put the oven to heat and form a cake from the dough. Roll out so that the layer is slightly wider than the baking tray. Lay out the apples in caramel in a beautiful shape, cover with rolled dough, tucking along the bottom edge. We pierce the dough in places with a fork, send the cake for baking at 180 degrees. After 25 minutes, the top will become rosy. So Tart Taten is ready. Take it out and turn it over after a few minutes, covering it with a plate. Here in this state, still hot, and this magic cake is served on the table.
4. French onion soup
This dish may not sound very tasty. But those who tried the real one onion soupThey speak excellently of him. Looking for French dishes and recipes with photos, pay attention to a simple and tasty onion soup. It’s a sin to complain about expensive ingredients. This is an analogue of the Russian "ax porridge." That's just the taste of this dish is amazing.
Required Products:
- Onions - 1 kg;
- Butter - 3 tbsp .;
- Meat broth - 1 l;
- Salt to taste;
- Black pepper - to taste;
- Baguette - half;
- Hard cheese - 150 g.
Cut the onion into thin half rings. Start to steam onion. This must be done in a non-stick cookware or in a thick-walled pan. In a heated frying pan, put a piece of butter and add onion. Fry it in minimal heat, not forgetting to stir. The onion should acquire a golden hue, but should not burn. Now you can pour a glass of hot broth into it. It is better to cook the broth in advance. It can be chicken, beef and even just vegetable. Let the onions stew until the water has evaporated. After this, you need to pour in the rest of the broth and continue to cook until a thick soup. The whole process can take from 40 to 60 minutes. Now it’s time to salt and pepper the soup.
Traditional serving of onion soup - with toasted baguette and cheese. Thin slices of baguette can be prepared by dry frying or as toast. Soup is poured into clay pots (tureens). On top you need to put a baguette and sprinkle with grated cheese (ideally, gruyeres). Pots are placed in an oven heated to 200 degrees and simmer until the cheese is completely melted. Serve right away! Onion soup must be hot and fragrant.
3. Confit from duck legs
This dish, sounding in French, is very melodic “confit de canard” (by the way, the letter t cannot be read at the end!), Also has a long history. True, in the old days the French preparedConfit»As conservation of stock. Even without seaming, duck legs cooked according to this recipe can be stored in the refrigerator for a very long time. This is one of the most requested online recipe with photos of French cuisine. At home, the main product can be the meat of any poultry or rabbit meat.
Products needed for two servings of confit:
- Duck leg - 2 pcs.;
- Fat duck - 2 tbsp. l .;
- Salt (sea or iodized) - 2 tbsp. l .;
- Parsley, thyme - 2-3 stems;
- Bay leaf - 2 pcs.
- Pepper black peas and cloves - 2-3 pcs.
Cooking marinade. First you need to carefully grind and mix salt, bay leaf, cloves, pepper and herbs in a blender. It should be a small green groats. Rinse and dry the duck legs, then rub heavily with salt on all sides. Now you need to put the legs in a dish, cover and put in the refrigerator for a day.
Pickled legs should be removed, salt removed from the surface and dried with paper towels. Choose a dish in which the meat will fit tightly in width and height. Pour melted fat on top until completely covered. Place the dish in the oven and simmer at 150 degrees 2.5 hours. Having removed the legs from the fat, they can be served on the table. Ideally, they should have a golden brown crust and a very delicate texture. Having prepared a large family portion in this way, it can be kept in the refrigerator and heated before serving.
2. Ratatouille
The second place in our rating is rightfully occupied by the world famous soup ratatouille. Unfortunately, many people know this name only from scanwords or from the cartoon of the same name, where an unusual rat Remy makes a great French soup. And this old provincial delicacy deserves special attention. The ratatouille has a very bright taste and beautiful appearance. With a low calorie content, this vegetable soup is quite nutritious. So, we are learning to cook the legendary ratatouille.
Ingredients:
- Bulgarian pepper - 3 pcs.;
- Tomatoes (ripe, sweet) - 3 pcs.;
- Parsley root - 4 pcs.;
- Eggplant - 1 pc.;
- Zucchini - 2 pcs.;
- Salad onion - 2 pcs.;
- Potato - 2 pcs.;
- Carrots - 2 pcs.;
- Garlic (preferably young) - 4 prongs;
- Parsley - 4 stalks;
- Allspice - 3 peas;
- Olive oil - 30ml;
- Butter - 30g;
- Salt, pepper - to taste.
We start to cook the broth. To do this, pour 2 liters of water into the pan and put on fire. Once the water has boiled, you can put part of the vegetables. We put the whole carrots and potatoes, and divide the onions into two parts. Add chopped parsley root to the vegetables. These vegetables should cook for 40 minutes. Shortly before the end of cooking, put allspice in the broth.
Now you need to take out all the vegetables. We remove the onion and roots as unnecessary, cut the rest into large cubes. Raw bell peppers cut in wide stripes. Peel the tomatoes from the skin, treating with boiling water. Then we chop them coarsely, as well as eggplant with zucchini. Chop the garlic in plates. Pour all raw vegetables into a heated frying pan in olive oil. Salt, pepper and fry for 20-25 minutes on low heat. Now the contents of the pan need to be released into the hot broth, and boiled vegetables are put in the same place.
When serving, each serving is garnished with chopped parsley and a slice of butter. You can add a couple of branches of dill, as in the photo.
1. Pie Kish Lauren
Pie Kish Loren - a classic of French cuisine. This masterpiece comes from Lorraine, on the border with Germany. Therefore, the recipe partly incorporates the traditions of German cooking. Be that as it may, the cake is incredibly delicious. At one glance at the photo I want to urgently try this delicacy.
Kish Lauren is served in all restaurants in Paris, and many chefs have their own signature recipe. But, before you start experimenting, you need to cook the traditional Kish Lauren.
Products for the test:
- Premium flour - 200g;
- Butter - 100g;
- Cold water - 50ml
Stuffing Ingredients:
- Bacon - 200g;
- Onion greens - 1 bunch;
- Ground black pepper - to taste;
For the sauce:
- Egg - 3 pcs.;
- Hard cheese - 100g;
- Cream (20%) - 200ml.
Sprinkle a little salt and chopped butter in the flour (from the refrigerator). Grind the mixture by hand. Make a slide and recess. Pour water into the hole and knead the dough. Form a ball and leave it in the refrigerator for 25 minutes. Now you can roll the cake. The size of the formation should be such as to cover the sides of the form. By the way, for Kish Loren it is advisable to use a form with a wavy side. Put the laid dough back in the refrigerator for 30 minutes.
Getting to the filling. Cut the bacon into strips and fry in oil along with chopped green onions. In a bowl, mix cream, eggs, grated cheese and pepper. It will be a pouring sauce.
Pierce the dough with a fork and bake (dry) at 180 degrees 10 minutes. Having taken the form, put the filling on the dough and fill it with our sauce. After 30 minutes of baking, Kish Loren is ready. The pie is traditionally served warm with vegetable salads.
Be sure to try yourself as a French chef! Even if you do not become a great chef, you will definitely succeed in surprising and delighting your loved ones!