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
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Basil salmon terrine
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Bisque is a smooth, creamy, French potage
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Foie gras with mustard seeds and green onions in duck jus
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Velouté de mousseron
- Plat principal
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Pot au feu is a cuisine classique dish
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Pommes Frites is a simple and popular dish
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Baguette often accompanies the meal
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Some French cheeses
- Pâtisserie & Dessert
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Typical french Pâtisserie
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Mousse au chocolat
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Crème brulée
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Religieuse au chocolat
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Mille-feuille
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Café gourmand
Read more about this topic: French Cuisine
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