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French Cuisine : My favorite French traditional meals

French cuisine features many delicious main courses, desserts and appetisers from simple to complex. There are many dishes considered part of the traditional French cuisine. Some of them fit into unique regional cuisine, while others are considered universally accepted as part of the national cuisine.

Jambon-beurre, Hachis Parmentier and the classic Crème brûlée are only a few from the enormous list of traditional French food recipes, and here I will present some of my favourite ones.

 

The French Onion soup: Soupe à L’oignon

Soupe à L’oignon is usually served as a starter, and it is a type of soup based on beef broth and caramelised onions. The version of this soup which is popular nowadays originates in Paris, France in the 18th century.
The French Onion soup is served gratinéed with croutons and cheese on top or a large piece of bread. An interesting fact is that the onion soups were favourite a long time ago. At least as far back as Roman times, but in the past, they were seen as food for poor people, as onions were easy to grow and plentiful.

How To Prepare Soupe à L’oignon

 

 

Chicken Marengo


The original dish Chicken Marengo was named after the Battle of Marengo between French forces under Napoleon Bonaparte and Austrian troops in 1800. This is a French dish consisting of a chicken sautéed in oil with garlic and tomato, garnished with crayfish and fried eggs. Chicken Marengo is similar to Chicken à la Provençale, but with the addition of egg and crayfish, which are traditional to Chicken Marengo but are often omitted these days.

How To prepare Chicken Marengo

 

 

Hachis Parmentier


The word "hachis" means a dish in which the ingredients are chopped or minced. For general, daily use Hachis Parmentier is the French equivalent of cottage or shepherd's pie. In the high-level cuisine, this is a dish made with baked mashed potato, combined with diced meat and sauce lyonnaise and served in the potato shells. Hachis Parmentier is named after a French pharmacist, nutritionist, and inventor Antoine-Augustin Parmentier, who as a vocal promoter of the potato as an edible crop for humans in France and throughout Europe.

How To prepare Hachis Parmentier

 

 

The Absolute Veggie Stew: Ratatouille

Ratatouille, sometimes also referred to as ratatouille niçoise is is a French Provençal stewed vegetable dish, from Nice. Ratatouille translated to English means literally "to stir up".Ratatouille consists of tomatoes as a foundation for sautéed garlic, zucchini, eggplant, onions, bell peppers, fennel, marjoram, and basil, bay leaf and thyme.

How To prepare Ratatouille

 


The Cheesy Whipped Potatoes: Aligot

Aligot is a French dish from Southern France, and it is made from fresh cheese blended into mashed potatoes, dairy cream, butter and some garlic. This fondue-like dish is a traditional French meal in L'Aubrac region, southern France and one of the Flagship specialities of Aveyron. Most useful for the preparation of Aligot is Cantal cheese, which is the easiest to find, but if you have the opportunity to find Laguiole, then you can try to resemble the original recipe for Aligot.

How To prepare Aligot

 

 

Slow cooked Casserole: Cassoulet 


The dish Cassoulet is named after its traditional cooking vessel, the casserole.
Cassoulet is a slow-cooked casserole which originates in the south of France. The typical Cassoulet contains white beans, meat and pork skin. The meat in Cassoulet is usually pork (in the form of pork sausages), but could also be duck or goose and sometimes mutton.

How To Prepare Cassoulet

 

 

Chicken with Burgundy Wine: Coq au Vin 


The word "coq" in French means "rooster" or "cock" and the word "vin" means "wine". Coq au vin is chicken braised in red Burgundy wine, lardons, mushrooms and optionally garlic. For this recipe, Burgundy wine is used but in many regions of France make variants using local varietals, such as coq au vin Jaune, Coq au Riesling, Coq au pourpre or Coq au Violet, Coq au Champagne, etc. depending on the wine with which the dish is prepared.

How To prepare Coq au vin

 

 

Snails with ButterEscargots à la Bourguignonne 


Escargot in French means "edible snail".Escargots à la Bourguignonne is a famous French delicacy consisting of cooked land snails and garlic butter with parsley. They are served especially during Christmas Eve or festive family meals.

How To prepare Escargots à la Bourguignonne

 

 

I hope you will enjoy these delicious French traditional recipes. Bon Appétit!

 

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