The 10 most popular recipes of France

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using more natural products from different regions. This is how we humans, with the celebration of the best food for all our senses. Cooking homemade meals and meals on the table to grow stronger appetite. The challenge is to combine the ingredients, bring out the best flavor from them. But anyone from anywhere in the world of FrenchCooking. For starters, try to find something to enjoy from the French people eat.

Here are the 10 most popular recipes in France:

Roast chicken

In fact, fried chicken is not a well-known French recipe, but all over the globe from Asia and Africa, cooked in America. However, it is the most popular dish in France. Roast chicken is stuffed inside. The secret is to baste the poultry several times during cooking, add butter and cooking oil and onion to the panPan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf Bourguignon

The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that uses French cooking at least once in the winter. The meat is a red wine sauce, baked, of course, a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and broth are essential for a good cook boeufBourguignon.

Mussels marinara

A typical summer recipe very popular along the Atlantic coast and Mediterranean. The mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaves and onions. It takes 5 minutes to cook a tasteful mussels marinara. The secret is to carefully discard the flour and season of the mussels that does not look good enough.

The miller only

Although only an expensive fish, the taste is so elegant that it is regarded as the noblest Fish. The miller is just a recipe from Normandy. The fish is cooked in butter sauce with a little 'flour and lemon juice. Sole is traditionally served with rice or vegetables.

Pot au feu

A typical meal of the family is returning from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours to cook more than half of the meat and simmer slowly to extract all its flavor. Pot au feu is like in Normande Potée> France.

Sauerkraut

Just as the German sauerkraut, sauerkraut sauerkraut French is called Alsace. But the French recipe is to go back six centuries ago! Sauerkraut is cabbage. often includes sausage sauerkraut, pork knuckle and bacon. Two essential ingredients are Alsatian white wine and juniper berries.

Veal Stew

Called Blanquette de veau in France, this is another stew recipe from Normandy. Calfsimmers in white sauce - from the stands as blanquette blanc for white in french - with mushrooms and onions. The white sauce made with egg yolks, cream and lemon juice. Veal stew is usually served with rice.

Lamb Navarin

Another stew but this is made of lamb. It 'also called spring lamb as it comes with green vegetables in the spring. Navarin comes from Navet which stands for turnips in French. Other ingredients are tomatoes, lamb stock and carrots. This one-pottakes less time to simmer than any other.

Cassoulet

A recipe strange that the English often confuse with their traditional breakfast! A traditional dish from the south-western France. Every village has its own recipe, but always includes beans and meat. Cassoulet is a rich combination of white beans and depending on the country of lamb, pork, mutton or sausage. Cassoulet is the cornerstone of the French Paradox study describes why people from south west Francesuffer fewer heart attacks than others.

Bouillabaisse

Bouillabaisse is closely linked with the city of Marseille is the Mediterranean coast. The recipe is a stew of fish and fish products in local seafood, including crabs, scorpion fish, anglerfish, and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a closely guarded secret by the people from Marseille.