National Cuisine
There are many dishes that are considered part of the french nation's national cuisine today.
A meal often consists of three courses, hors d'œuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) and/or dessert, sometimes with a salad offered before the cheese or dessert.
- Hors d'œuvre
-
Basil salmon terrine
-
Bisque is a smooth, creamy, French potage
-
Foie gras with mustard seeds and green onions in duck jus
-
Velouté de mousseron
- Plat principal
-
Pot au feu is a cuisine classique dish
-
Pommes Frites is a simple and popular dish
-
Baguette often accompanies the meal
-
Some French cheeses
- Pâtisserie & Dessert
-
Typical french Pâtisserie
-
Mousse au chocolat
-
Crème brulée
-
Religieuse au chocolat
-
Mille-feuille
-
Café gourmand
Read more about this topic: French Cuisine
Famous quotes containing the words national and/or cuisine:
“What do we mean by patriotism in the context of our times? I venture to suggest that what we mean is a sense of national responsibility ... a patriotism which is not short, frenzied outbursts of emotion, but the tranquil and steady dedication of a lifetime.”
—Adlai Stevenson (1900–1965)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)