National cuisine

1. FRENCH
CUISINE

2.  Regarded throughout the world as a very
exquisite.

3.  French cuisine, at least in Europe and
America, has always been an example of
excellence in the cooking art.
 Many famous French people were betrayed
and his chefs book.

4. French cuisine is conventionally
divided into three parts:
 cuisine regionale (regional
cuisine)
 cuisine bourgeoise (prevailing
French cuisine)
 haute cuisine (fine cuisine, haute
cuisine), an example of which at
one time was the food court of
the French kings.

5.  Regional French cuisine of the southern
provinces (Gascony, Languedoc, Provence,
the Basque Country), different severity, use in
cooking food wine and spices, and especially
garlic and onions.

6.  French chefs use all kinds of meat products:
beef, beef, lamb, bird, dychynu. Nastupnoyu
feature French cuisine is active use in the
preparation of a wide variety of dishes of wine,
brandy or liqueur.

7.  The French considered the inventors of
sauces. In preparing and cooking new recipes
sauces, they have no equal in the whole world

8.  The most famous French dessert is a
croissant, cherry pie klafuti, charlotte, Tarte
Taten, Christmas log, creme brulee (cream
baked with caramel crust).

9.  From the French prefer to drink fruit juices,
mineral water. Very popular coffee. With liquor
absinthe in France frequently, Calvados,
Cognac. All believe that the French can not
live a day without a glass of wine.

10. Typical
 French baguette
 rabbit liver
 Foie gras - goose liver pate
 Crepe - thin pancakes
 béchamel
 Buyabez - fish soup
 Chicken Fricassee
 Sauce valuaz
 Creme Brulee - Baked cream
 souffle
 Tarte Taten