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France is the birthplace of not only haute couture, but also haute cuisine. Here cooking has been elevated to the level of art.
The Dejavu restaurant shared the secrets of the essential components of French cuisine.
Each region of France keeps its culinary secrets. Conventionally, French cuisine can be divided into three categories:
regional cuisine (cuisine regionale) is the distinctive cuisine of each region, keeping secrets passed down from generation to generation.
common French cuisine (cuisine bourgeoise) is a more refined version of regional cuisine, adapted to urban life.
extremely refined cuisine (haute cuisine) is the pinnacle of culinary art, born in the kitchens of kings and nobility.
The gastronomic features of the southern regions of France (Provence, Languedoc, Basque Country and Gascony) are manifested in the piquancy of dishes, the generous use of wine and spices, especially garlic and onions. Seafood dominates the menu of coastal residents: fish, crabs, lobsters and shrimp.
It is impossible to imagine Provençal cuisine without tomatoes, olive oil, artichoke and fragrant mountain herbs.
The French of the southwestern region are proud of goose and duck liver, “foie gras”, porcini mushrooms and truffles. And this is not a complete list!
Herbes de Provence, an aromatic blend originally from southern France, has won the hearts of gourmets around the world. Depending on the preferences of the cook and the specific recipe, the set of herbs for this mixture may vary. The basic components remain unchanged: rosemary, savory and marjoram. You can supplement them with basil, chervil, sage, oregano, thyme, fennel seeds, bay leaves and even lavender flowers.
While the herbs of Provence retain their properties well when dried, another famous French composition - “fin erbe” or “fine herbs” - reveals its taste and aroma only when fresh, finely chopped. The basis of the composition: chives, chervil and parsley.
We can’t help but mention the famous soup bouquet garni. It usually contains parsley, celery, tarragon, basil, thyme, marjoram and bay leaf. The “bouquet garni” is placed in a gauze bag, hung on a thread and lowered into boiling broth 5 minutes before it is ready. Then it is taken out and can be reused if desired (but no more than 3 times).
France is rightly proud of its rich cheese heritage. About five hundred varieties, each with its own unique taste and aroma.
The cheese variety of France is based on three types of milk: cow's, goat's and sheep's. Cheeses can be flavored or soaked in wine.
In France, according to the law, wines are divided into four quality categories:
table wine – any wine produced and bottled in France. The place of origin is not indicated on the label.
Vins De Pays (VDP) are luxury table wines produced in specific regions.
Vins Delimites de Qualite Superieure (VDQS) are vintage wines produced to strict standards.
Appellation d'Origine Controlee (AOC) - the highest category, elite wines produced in a certain territory from certain grape varieties using strict technologies.
If a wine has the word Cru in its name, it means its grapes were grown on a plot of land historically considered better than the surrounding plots. In addition, wines are distinguished by color - red, white and rosé, by province: Beaujolais, Bordeaux, Burgundy, Loire Valley, Provence and Rhone, South-West France. There are sparkling and calm wines.
You can immerse yourself in the world of French cuisine, discover its secrets and charm, and finally fall in love with it at the Dejavu restaurant.
The chef, a skilled master of his craft, is passionate about the traditions of French cuisine. He uses only fresh, seasonal products, carefully preserving their authentic taste.
From the menu, visitors to Dejavu can taste onion soup, bouillabaisse, nicoise and other French dishes.
Dejavu is a place where you can:
celebrate a significant event or just have dinner with loved ones.
arrange a romantic dinner.
treat yourself to delicious French cuisine.
Contact information:
Resource: www.studyfrench.ru
