French cuisine: Difference between revisions

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French cuisine is characterized by buttery creamy sauces, cheeses and wines. Despite France history, focused on centralization, French cuisine has a lot of regional influences: cuisine from western France is characterized by butter and pork; souteastern uses a lot of olive oil, herbs, duck, tomatoes; eastern is much like German cuisine.

Famous French dishes include:

Frog legs (famous, but very unusual and old-fashioned)
Tartiflette (potatoes with Reblochon cheese, cream and pork)
French breads
Cheeses

Soups:

Le Tourin
Soupe de poissons (fish soup, typically from Southern France)

Desserts:

Specialties by region/city:

Alsace:
- Choucroute (sauerkraut)

Alps
- Raclette
- Fondue

Brittany:
- Crepes

Burgundy:
- Escargots de Bourgogne (snails Burgundy)

Lorraine:
- - Quiche lorraine

Marseille:
- Bouillabaisse (fish soup)

Nimes:
- Brandade de morue

Southwest:
- Cassoulet (a dish made with beans and tender sausages)
- Foie gras (creamed duck or goose liver)

@@ Line 2: / Line 2: @@
 Famous French dishes include:
-* Escargots de [[Bourgogne]] ([[snail]]s Burgundy)
-* [[Cassoulet]] (a dish made with [[bean]]s and tender sausages)
-* [[Quiche lorraine]]
 * [[Frog]] legs (famous, but very unusual and old-fashioned)
-* [[Foie gras]] (creamed [[duck]] or [[goose]] [[liver]])
 * [[Tartiflette]] (potatoes with [[Reblochon]] cheese, cream and pork)
 * French [[bread]]s
@@ Line 33: / Line 29: @@
 * [[Brittany]]:
 **[[Crepe]]s
+* [[Burgundy]]:
+** Escargots de [[Bourgogne]] ([[snail]]s Burgundy)
+* [[Lorraine]]:
+*** [[Quiche lorraine]]
 * [[Marseille]]:
@@ Line 39: / Line 41: @@
 * [[Nimes]]:
 **''Brandade de morue''
+* Southwest:
+**[[Cassoulet]] (a dish made with [[bean]]s and tender sausages)
+** [[Foie gras]] (creamed [[duck]] or [[goose]] [[liver]])
 See also: [[cuisine]], [[List of recipes]]