Hi again!
I hope that you didn’t eat a lot today because
today we are going to France to taste some delicious dishes!
What comes to your mind when you hear about
French cuisine? I’m sure that most of you will be probably thinking about
different types of chees, wine, frog legs or escargots de Bourgogne. But now
you can forget about them. I will prove that French cuisine means something
much more than that….
First you have to know that French meals play a
large part in organising social life. Eating has its own collective ritual and
it is one of the day’s main activities for French people. They have three major
meals, that is:
1. Breakfast
known as “le petit déjeuner”
2. Lunch known as “le
déjeuner”
3. Dinner known as “le dîner”
Le petit
déjeuner is always a sweet breakfast which contains baguettes or croissant with
jam or Nutella and with orange juice. Then they have a famous lunch punctually
at every midday which consist of several parts - entrée, main dish, chees,
desert and coffee. The meal is often accompanied by wine. Water is also an important
part of typical French meal so it has to be on each table while eating. Now let’s
move to dinner. This meal is served usually between 8 pm and 10 pm. For the
most of French people it is a hearty dish which consists of three parts- hors d'œuvre or entrée.
In France
every region has its own traditional meals but today I will take into account the
major meals in the Auvergne-Rhône-Alpes region.
The first one is Gratin Dauphinois which is made from potatoes and crème
fraîche- fresh cream in English. Potatoes are thinly sliced, covered by cream and cooked
with garlic.
The second one is Quenelle which is a typical lyonnaise
meal. Quenelle consist of semolina of durum wheat or flour, butter, eggs, milk
or water and seasonings.
Next there
is also Raclette which is my favourite one. A modern way of serving
Raclette involves an electric table-top grill with small pans, known as coupelles in which we can put slices of raclette cheese, potatoes,
salami, and some types of ham such as: jambon cuit or viande des Grison. Ingredients
depend on what you like and what want to eat, but I assure you that it’s really
delicious!! J
However, we
can’t forget about Tartiflette, which contains potatoes, reblochon cheese- made
in the Alpine region of Savoy and having its own controlled designation of
origin, lardons and onions.
The last
one which is worth attention is Soupe à l’ognion gratinée – it is French onion
soup. This meal is served with croutons and cheese.
