To start our list of French culinary specialties with dignity, let's talk about meat and more particularly duck. We cannot decently talk about French gastronomy without mentioning foie gras. Traditionally associated with the south-west region of France, it has established itself as one of the favorite dishes during the holidays. But duck is also duck confit and duck breast, two other French specialties. To continue in meat-based preparations, let's honor beef bourguignon, pot-au-feu, shepherd's pie and other beef-carrots, dear to our chauvinistic heart. And then there are the snails, a typical specialty of Burgundy, cooked with parsley butter. Then, we change region to discover cassoulet, a Languedoc specialty, the famous andouille sausage and Ardennes white (and black) pudding. As for fish, the Marseille bouillabaisse is a master with its "Charter of the bouillabaisse" which guarantees its taste and its traditional preparation. Oysters are also a local specialty. Drizzled with lemon or shallot vinegar, they are eaten especially during the holidays. And then of course there is the cheese. Anchored in our culinary heritage, it is used in the composition of many typical dishes such as tartiflette, cheese soufflé, welsch (northern speciality), etc. Finally, who says French gastronomy says wines and champagne. Cradle of the most subtle and tasty wines, France always pairs a good dish with a good glass of wine.
We're not done drooling! Because if French gastronomy is known for its choice savory dishes, it also contains some of the most delicious sweet culinary specialties. Of course, we start with the postcard dessert, the macaron. Multi-coloured, multi-tasting, multi-textured, these little meringues served with ganache or jam are one of the prides of French pastry. When we talk about French dessert, we also think of Breton crêpes, a cute sin for young and old alike. Not to mention all the egg-based specialties such as crème brûlée, clafoutis (with fruit), flan, far Breton, mousses or cabbage. We also don't forget the small shortbread cookies, madeleines or Bordeaux cannelés, to bite into.
