The brilliant selection of regional recipes plays a big part why France is recognized as a food paradise. The French rivers offer superb fish, while in the hills and valleys, the main produce are livestock and dairy products as well as fruits and vegetables.
In the regions of Alsace and Lorraine, the video recipes are built on hunting game, in addition to veal, pork and lamb. Mussel and also fruit cakes are famous in the northern parts of France. The cooking foundation in Normandy is butter and cream, in which cheeses rule, but let's not forget the seafood. Crepes are high up in Brittany, and also butter pies, lobsters and oysters. Snails and Charolais beef together with mustard are quite trendy in Bourgogne.
The area of Dordogne usually has foie gras (duck or goose liver) products in their recipes. The Midi-Pyrenees region typically prepares marinated fowl, dressed up with raisins, truffles, compote and plums. In addition to wonderful cheeses, Auvergne recipes usually have pork, garlic soup, cabbage stew and peas. In the region of Provence, one can likely try Mediterranean dishes that include fish, salads, olives, soups and garlic. The cuisine in the island of Corsica is particularly odd - eels, wild herbs, smoked pork and trout.
As charming as the simplicity of the French flag is the enchantment people would feel about the recipes in the city of Lyon. These include bresse, smoked meats, Lyonnais cake and sausages. A visit at one of the bouchons is the most excellent means of experiencing the delectable cuisine of Lyon.
Fricassee of poularde of Bresse in cream
1 poulet d'environ
200 g de beurre
500 g de crème double
12 petits oignons
3 gousses d'ail en chemise
3 dl de vin blanc
thym, une feuille de laurier
Cut up the chicken and dispose him in a saucepan with some butter, with onions cut in 4 or 5 pieces, with some garlic, with mushrooms, a leaf of laurel, the thyme and let caramelize the edges of chicken. Top up some white wine and some cream, cook the whole during 40 minutes, well by looking after to cover the saucepan. After the baking, take out the pieces of chicken and cross sauce, which will be topped up on the chicken just before serving.