Traveling, we expand our horizons, not only getting to know the beautiful nature and culture of different nations, but also trying the world to taste. In France, every tourist becomes a gourmet. About the French say that they are able to forget about everything for the sake of delicious food. If this is an exaggeration, then very little and anyone who has traveled through France can confirm this.
In food, the French adhere to strict order. In the morning – a small breakfast – “petit dejeuner”, consisting of juice, coffee and croissant. About one o’clock in the afternoon – just breakfast – “dejeuner”, more like our lunch. It consists of a salad, hot dish, dessert and is accompanied by wine or beer. Well, in the evening, after eight – holy-saints – lunch.
Dine French part go to restaurants and almost never invite guests to the house – only in the restaurant. Well, and there the menu depends on the place. If this is a simple brassry – something between a cafe and a restaurant – then lunch can be quite modest. If we are talking about the so-called “gastronomic” restaurant, then you should prepare for the various wonders of French cuisine. I will give an example of the menu of one of these dinners. As an appetizer is offered sea hedgehog, grated with cream and served in its own casing, as well as scallop with fresh truffle. Hot dish – roast of young partridge according to an old recipe. Dessert – chocolate chip cookies with honey ice cream.
What and what the French drink? They have a saying – Rouge sur blanc – tout va bien. Blanc sur rouge – rien ne bouge. – that can be translated as “Red to white – the head is whole. White to red is a terrible morning.” Those. Better to start with white or rose wine, and only then go to the red.
At the beginning of dinner, the French, as a rule, drink an aperitif. Most often it is Cyrus – a dry white wine with currant liqueur – cassis. But it can also be a gin and tonic, champagne or a light cocktail.
It is customary to drink fish and seafood dishes with white or rosé wine, meat and cheese – red, and after dessert and coffee it is pleasant to drink a glass of digestif – most often cognac plays this role. The French say: wine is everyday life, champagne is a holiday, calvados is for a leisurely conversation with a friend, and cognac is for solitary thoughts.
Well, finally, it is impossible not to say about the sauces that form the basis of the foundations of French cuisine. At the time, Talleyrand, speaking about the difference between the British and the French, was joking: in England, 300 religions and 3 sauces, and in France – the opposite is true.