Different Types of Food From France

Mario Ayala - A2

Native Dishes

1. Pistou Soup: 'Soup au Pistou' is basically a seasonal vegetable soup with 'pistou sauce'. This soup orignates from Provançal. Nothing but the freshest ingredients makes this soup full of nourishment, and the pistou sauce adds the extra something that sets this soup apart from the rest.
2. Fish and Potato Bake: 'Bouillinade' is a traditional recipe from Languedoc. This region borders Spain in the south of France. Therefore olive oil and fresh herbs are the main ingredients to most dishes from this area. It's rare to find sheep or cattle grazing in the fields here, so dairy produce is not in abundance.
3. Foie Gras Salad: By Petrossian is a simple dish, it includes walnuts and white truffle oil and comes from an upscale french restaurant right next to Central Park.
4. Chicken in Wine: 'Fricassee de Poulet' is a traditional french recipe. A simple dish from the Lorraine region of France.
5. Crêpes: Also known as french pancakes, are popular all over France, they can be filled with fruit, jams, honey and sugar using the sweet batter recipe, or they can be filled with cheese or meats using the savoury batter.

Herbs and Spices

  • Salt and pepper are the primary spices in the vast majority of French cooking. Chicken dishes are prepared most often with mustard, paprika, garlic, ginger, thyme, basil, bay leaf, and cayenne pepper
  • Beef French-style invariably is seasoned with bouquet garni, which is a bundle of herbs including bay leaf, parsley and thyme; other popular spices are garlic, rosemary, ginger, saffron and mustard.
  • Fish dishes are typically prepared with paprika, saffron and ginger.
  • Herbs de provence is used often with cuisine. Tarragon is used in poultry and white sauces.
  • From chocolate cakes to fruit crumbles, French desserts are flavored with many spices. These include: vanilla, almond extract, lemon and orange zest, nutmeg, cardamom, salt--and, surprisingly, pepper.