French cuisine is one of the most renowned in the world, and its dishes are true culinary treasures. If you are in France, you cannot miss the opportunity to try some of its most emblematic dishes.
Snails a la bourguignonne are a starter that may not look very appetizing at first glance, but don’t let that fool you. Once you try them, you’ll be delighted with the flavour of the garlic and parsley butter in which they are cooked. This dish originates from the Bourgogne region and is a true classic of French gastronomy.
Another dish you must try is boeuf bourguignon, which is a beef stew marinated and cooked in red wine. The meat is very tender and the sauce resulting from the reduction of the red wine and the veal stock is simply delicious. Accompanied by bacon, caramelized onions, Paris mushrooms and slices of bread sautéed in butter with parsley, it is a comforting choice at any time of the year.
Veal blanquette is another dish that you can’t miss. It is a veal stew in a white sauce made with the broth in which the meat was cooked, bound with cream and flavoured with a few drops of lemon juice. It is served with onions and mushrooms, and it can be said that each cook gives it his or her personal touch.
If you’re looking for a heartier dish, tartiflette from the Haute Savoie region is an excellent choice. It’s a gratin of Reblochon cheese, potatoes and onions, sometimes with bacon, cream, wine or beer. It is ideal to enjoy in winter, and is a delight for any palate.
Pâté en croute is another must-try dish. The Verot house in Paris is an institution in the preparation of this type of pâté and other charcuterie products. There are many types of pâtés, served hot or cold, all delicious and based on different ingredients.
Cassoulet is a speciality of the Languedoc region, and is based on white beans and meat, usually pork and duck. It is gratinated with breadcrumbs and is another comforting dish ideal for winter.
Choucroute is a typical dish from the Alsace region, made from fermented white cabbage flavoured with juniper. It is served with different types of sausages and meats. There is also sea sauerkraut, which is served with salmon, haddock, mussels and other fish. Both versions are delicious and an excellent way to sample the region’s gastronomy.
As a chef and lover of French gastronomy, I recommend you to try Bouillabaisse, a speciality from the south of France that is especially well known in Marseille. This delicious soup is made from fish found near the rocks in the sea and was originally created by the fishermen of the region with the cheapest fish left over from their sales.
In Marseille, every restaurant has its own version of Bouillabaisse, which makes it a unique and exciting culinary experience. If you’re in Paris, I recommend a visit to La Mediterrannée restaurant, where you can try a delicious Bouillabaisse prepared with the traditional technique and ingredients of the South of France. Don’t miss it!
