French+Food

​ __// La Cuisine //__ Traditional French cooking has been around since the Middle Ages, and is now said to be characterized by its extreme diversity and style. There are many dishes that are considered part of the nation's traditional cuisine today. Some come from the fine-dining realm and others are regional dishes that have become common across the country and internationally. Below are a few of the more common dishes that have originated from France: Bouillabaisse This is a commonly-eaten fish soup containing different kinds of cooked fish along with shellfish and vegetables, flavored with a variety of herbs and spices. Typically, there are three types of fish most often used in this soup: scorpionfish, sea robin, and European conger. It is common for the soup to contain many forms of seafood including sea urchins, mussels, small crabs or octopus. The broth is traditionally served with a mayonnaise made of olive oil, gralic, saffron, and cayenne pepper on grilled slices of bread. Bouillabaisse originated from Marseille.

Coq au Vin This is a braise of chicken cooked with wine and mushrooms, at the most basic level. Common variations of this recipe include additions of different vegetables, spices, and herbs. The wine used typically is Burgandy red wine, but this also differs depending on the cook and the region of the country. Although the word //"coq"// in French means rooster, most //coq au vin// recipes call for capon or chicken. This recipe is claimed to date back to the 16th Century.

Ratatouille  This is a traditional layered casserole with stewed vegetables which originated in Nice. Tomatoes are the key ingredient, along with garlic, onions, zucchini, eggplant, bell peppers, carrots, basil, and other herbs. This dish is accompanied with either rice or bread and is usually served as a side dish. Though seemingly simple, there has been much debate on how to cook a traditional ratatouille, and as a result, this dish varies from place to place.

 Crêpes These are very thin pancakes traditionally served with cider, but nowadays are served with a variety of fillings, from simply topped with sugar to filled with elaborate foods. They are made by pouring a thin liquid batter onto a hot frying pan. This dish can take different forms and be made either savory or sweet. Common savoury fillings include cheese, aspargus, ham, spinach, eggs, or mushrooms. As a dessert, they can be filled with spreads, such as jams, and/or filled with sliced, soft fruits and topped with sweet syrups. This dish is becoming more and more popular all over the world.