French fish recipes. French cuisine with recipes and photos

26.03.2020

Fish in French with potatoes is not only a dish with an exquisite name, but also amazingly tasty. In fairness, it should be admitted that the dish has nothing to do with French cuisine. Although the French are very fond of baking fish in the oven, they do not grease it with banal mayonnaise. The French prepare divine sauce for any fish, which becomes a chip. We, however, act simply, diversifying the recipe with other ingredients. Mushrooms, tomatoes, cheese.

Nevertheless, the "impostor" will pull on holiday dish, will delight household members for dinner, as it is prepared quickly and easily.

How to cook fish in French with mushrooms

Take:

Fish fillet - kilogram.
Large onion.
Hard cheese - 150 gr.
Champignons - 500 gr. (there are fresh Forest mushrooms, add them).
Mayonnaise sauce - 200 gr.
Sunflower oil, salt, parsley, dill.

Preparation:

Cut the champignons into plates, fry a little in a skillet.
Rub the cheese shavings. Peel and chop the onion into rings.
Divide the fillets into portions, add salt and place on a greased baking sheet.
Sprinkle onion rings on top of the fish, then make a mushroom layer.
Spread generously with mayonnaise (the calorie content of the dish will decrease if you replace it with sour cream). Make the top out of cheese shavings. Mayonnaise will remain - make a mesh of it over the cheese.
Bake at 180 ° C. The brown crust will appear on the fish after 25-30 minutes. Garnish the dish with chopped herbs and serve.

Fish in French with potatoes in the oven

I found another recipe on the Internet. The author claimed that it was he who was basic, classical. I realized one thing: the first course in French required a side dish. Here the fish is baked immediately with potatoes, which makes it more satisfying.

Would need:

Fish, fillets - a kilogram.
Lemon.
Mushrooms - 500 gr.
Onion - 2 pcs.
Potatoes - 500 gr.
Cheese - 150 gr.
Sunflower and olive oil.
A bunch of parsley, any fish seasoning.

How to bake fish in the oven:

Peel the fish, fillet, portion and sprinkle with fish seasoning.
Squeeze the juice out of the lemon, sprinkle the slices, add a little salt, and while setting aside the workpiece, let the fillet soak.
Cut the peeled potatoes into half-centimeter circles. Place in a bowl, salt and splash a little olive oil... Stir.
Cut the champignons, fry in a small amount vegetable oil... Cut the onion into narrow half rings.
Grease the mold, put the fillets on the bottom, scatter the onion rings on top, followed by the mushrooms.
Arrange the potato slices on the sides. Or lay on top of the onion layer and coat with mayonnaise, which is not specified in the recipe. Another option with potatoes is to make it a pillow for the fish, then mayonnaise is not needed.
The dish is baked at 180 ° C. After 20 minutes, remove the mold, sprinkle the top with grated cheese. And again send for 10 minutes to melt the cheese. When serving, sprinkle with chopped parsley.

French fish recipe with tomatoes

For cooking, it is better to take white fish- cod, pike perch.

Would need:

Fillet - 1 kg.
Tomatoes - 3-4 pcs.
Cheese - 150 gr.
Large onion.
Low-fat cream - 50 ml.
Sour cream 20% - 100 ml.
Olive oil - 2 large spoons.
Seasoning for fish - half a small spoon.
Greens, salt.

How to cook fish in French:

Sprinkle the fish fillet with seasonings, salt and let it marinate for 15-20 minutes.
Divide the tomatoes into circles, cut the onion into rings. Rub the cheese.
Pass onion rings a few minutes until transparency. Add tomato circles and fry together for a couple of minutes.
Grease the mold, fold the fish fillets in a row. Cover with an onion layer.
Combine the cream with sour cream, chopped herbs and pour over the dish.
Preheat the oven to 200 ° C, and go to the last step. Bake for about 15-20 minutes, then remove and sprinkle with cheese shavings.
Place the fish back in the oven and let the cheese melt.

Which fish to choose

Any kind of fish is good, with red and white meat. Salmon, pink salmon, pollock, cod, blue whiting, pike perch, telapia will be good. The main condition is the absence of a large number of bones. Among vegetables, onions are required for a fur coat. Put tomatoes and potatoes according to your wishes.

A video recipe with a step-by-step story on how to make fish in French. May it always be delicious for you.

Fish dishes occupy a huge niche in the gastronomic world. Fish is used in the preparation of a large number of delicious and healthy dishes: first of all, independent second, then - soups and cutlets, snacks, pastries, salads and even dumplings. Depending on whether the fish is oceanic, marine or freshwater, fish dishes differ in shades of tastes and smells. You can cook it in different ways: fry it in a pan, boil it, bake it in the oven, grill it, salt it or eat it raw. Minced meat is scrolled from fish and put into pies and casseroles as a filling. Asian cuisine is famous for its fish dishes, especially fish salads, in which is often present raw fish... Marinated in vinegar and spices, it becomes tender and pleasant to eat. In addition, this fish is easy to digest and is suitable for those who count calories. Great culinary skill is the ability to fry marine life with a crispy crust: it does not take long to bring the fish to readiness, and a high temperature is required for the crust to form, so only those who often experiment with types of cooking fish can achieve the perfect balance. Prepare from fish, namely from salmon, salmon and tuna, easily delicious carpaccio and timbal, herring is the key ingredient of the most popular New Year's salad, and, for example, pollock in batter remains equally tasty both hot and already cooled.

Fashion and food are two words that can be used to describe modern France. No other country pays so much attention to food, how it is presented and presented. French National cuisine it is distinguished by a variety of tastes and combinations, as well as various cooking technologies. The French call cooking an art and believe that any recipe can be brought new and unique. It is quite simple to touch the haute cuisine at home, having prepared onion soup-puree vichyssoise, gratin dauphinois, quiche lauren or the classics - julienne with chicken and mushrooms. Tasty, simple and homemade food in France is valued no less than restaurant quality food. The main thing is to maintain a balance of tastes and choose fresh products. The same goes for French desserts: apple tart taten, profiteroles with cream and light macaroons pasta can melt even the most fastidious heart in culinary matters.

Search for recipes by selecting a dish category, subcategory, cuisine or menu. And in additional filters, you can search for the desired (or unnecessary) ingredient: just start writing its name and the site will select the appropriate one.

Kitchen appliances and utensils:

baking dish or deep pan;
oven;
cutting board;
grater with large holes;
deep bowl;
spoon;
paper towels;
bowl or small bowl.

Ingredients

Important! For an everyday meal, you can take halibut, sea bass, pollock, nototenium. If you cook fish in French for a holiday - take salmon, salmon, so the dish will be more delicious.

Step by step cooking

Rinse 1-1.2 kg of fish fillets or fish carcasses thoroughly under running water. If you are cooking from carcasses, first remove the scales, remove all fins and head, gut the fish. Dry the prepared fish on a paper towel, then cut into 5-6 cm portions.
Peel 1-1.2 kg of potatoes, 2 onions and 3 carrots. Wash vegetables thoroughly.
Pour 50 g of vegetable oil into a baking dish or deep frying pan.
Chop the onion into a medium dice, cut two carrots into slices. Place the onion in a baking dish, top with carrot slices.
Place the pieces of fish on the vegetable "pillow". Drizzle them with half a tablespoon lemon juice... Add a little salt, sprinkle with lemon pepper or seasoning for fish (you need 0.5-1 tsp. Spices). Pour 50 ml of water into a baking dish. It is needed so that the dish does not turn out to be too dry when baked. If the fish is oily enough, you can do without water.
Cut the peeled potatoes into thin slices. You can add a little salt to them. Place the potato slices on top of the fish slices.
Coarsely grate the remaining carrots. In the same dish, rub 200-260 g hard cheese... Stir the carrot and cheese mixture.
Mix in a separate bowl 100-120 g of sour cream and mayonnaise. Add more spices to taste if desired. Pour this mixture into the grated cheese and carrots and mix thoroughly until smooth. The fill is ready. You can also add 1-2 to it raw eggs, and on top of the potatoes lay a layer of cut into quarters raw mushrooms... This will make the dish more nutritious and satisfying.
Spread the potatoes evenly over the top of the potatoes. It is very important that it completely covers the potato slices, otherwise they will dry out.
Preheat oven to 180-200 degrees. Place a baking dish in it and cook the dish for 20-30 minutes, until you see golden brown... Remove the dish from the oven. Let it stand for 10-15 minutes.
You can serve fish in French in the same form in which it was cooked. For a festive table, the dish can be made in portions - in cocotte makers, ceramic pots. Sprinkle the finished fish with finely chopped dill and green onions, if desired.

Video recipe

Do you want to see how such a dish is prepared? The video shows the stages of preparation, preparation of products. You will see what beautiful dish is the result.

If feeding a family with pasta and sausages causes a slight feeling of guilt and a little free time, it's time to get creative. Fish baked in French with potatoes and spices in the oven is healthy, tasty and may well "pull" on a dish for the holiday, if any. There are so many variations of the food set that it is not possible and necessary to describe all of them, so we will focus on the most basic basic ones.

Famous French cuisine abounds exquisite dishes from fish products. But what we usually call fish in French has nothing to do with France! A French chef will never coat a fish fillet with mayonnaise and stuff it into the oven.

Depending on the type of fish, he will prepare for her divine to his taste and top secret sauce, spending half a day and a half of the weekly family budget of our average family on it. We will not do this and will amuse ourselves and our families with a more familiar and no less delicious fish in French with your favorite baked potatoes.

Let the linguists deal with the question of where our almost national dish got its French "residence permit".

What kind of fish to bake?

You can cook any red fish under a cheese "coat" along with potatoes - it gives the tubers juiciness, making the dish just magically delicious. But in the absence of chum salmon or salmon, the carcasses of blue whiting, pollock, and notothenia will also come down.

From vegetables, onions are required - all other products from the garden are placed as desired. The type of cheese for the "fur coat" is chosen, again, based on financial capabilities and taste preferences, but it must certainly be firm.

Fish in French with potatoes in the oven: a basic recipe

Ingredients

Fish fillet - about 1 kg + -
- 2 pcs. + -
- 1 PC. + -
- 3-4 tbsp. + -
- 0.5 kg + -
- 0.5 kg + -
- 150 g + -
- small bundle + -
Seasonings for fish- 0.5 tsp + -

Roasting fish in French with potatoes: a step by step recipe

To get a healthy and juicy meal for the whole family, the fish must be fresh. You can also bake a river fish product in this way, but if it is intended for small "naughty" ones, it is better to take a sea one, for example, pollock - there are almost no bones in it.

After washing the fish fillet, divide it into portions, salt, season with prepared spices.
Cut the lemon in half, squeeze the juice out of it and flavor the seasoned fish with it.
Leaving the main component of the dish, let's turn to the side dish. Peel the potatoes, cut them into circles about 0.5 cm thick, salt and oil the olives.
Cut the mushrooms into plates and fry for 4-5 minutes in oil, not forgetting to stir.
Peel the onions and cut them into thin half rings.
We take a deep deco and begin to lay out the products: on the bottom - a fish, on top - onion rings, then - a mushroom layer.
Put the potatoes on the side of the fish - so they are saturated with its aromas and cook evenly.

If you want to make the treat more satisfying, you can season it with mayonnaise. In this case, put the potato pieces on the onion layer, coat with mayonnaise (you need 3-4 tablespoons).
You can put potatoes up and down, soak them with mayonnaise, on top - mushrooms, then - fish pieces, cover them with onion rings.
You can add thinly sliced wedges of the remaining lemon half to the onion for extra flavor.
For children and eaters with a problem stomach, fish should be baked without mushrooms and mayonnaise.

We send the form to the oven (t - 180 ° C) and leave to bake.
After 20 minutes, open the oven, take out the deco and sprinkle the almost finished fish treat with cheese shavings.

This dish is eaten hot when it is most juicy, tasty and healthy. Before serving, sprinkle the treat with freshly chopped herbs of aromatic parsley.

French fish with tomatoes: an original recipe

When the garden is full of tomatoes, it's a sin not to add them to the fish treat. From this it will become even more juicy and tasty. For this purpose, it is better to take the fruits fatter and more juicy. Whether to bake potatoes as a side dish is a matter of personal preference.

Ingredients

Pike perch carcass - about 1 kg.
Tomatoes - 3-4 medium fruits.
Parmesan cheese - 150 g.
Medium turnip onions - 2 heads.
Fatty sour cream - 100 ml.
Cream (15%) - 50 ml.
Olive oil - 2-3 tablespoons
A set of seasonings for fish - ½ tsp.
Dill and parsley - several stalks each.
Salt to taste.

How to deliciously cook fish in French in the oven with tomatoes

Having butchered the fish (you need to remove the scales from it, gut it, remove the head and fins), divide the fillet into portions, season with spices, salt and leave the fish soaked in spicy aromas.
We clean-cut the onion, wash the tomatoes and cut them into neat thin circles.

It is advisable to pour boiling water over the tomatoes in order to remove the skin from them and get a delicate pulp.
If there is no cream in the fridge, you can simply use more sour cream.

3. Saute the onion in oil until transparent, add tomato circles and simmer for a couple of minutes.

4. Put fish slices with the skin down in sprinkled with oil deco, cover with a tomato-onion "fur coat" on top, fill with sour cream mixed with chopped herbs. We send the form to the oven, preheated to 200 o C.

5. After a quarter of an hour - the final touch: sprinkle the almost finished fish under the onion-tomato "coat" with parmesan shavings and send it to the oven for a couple of minutes to melt the cheese. Pike perch baked with tomatoes is good both hot and cold!

Meat dishes from marine life are not only worthy of the highest rating in terms of taste, but they are also extremely healthy. Fish in French, cooked according to any of the proposed original recipes, Is a storehouse of vitamins and a great way to satisfy hunger. Gobbling up so delicious treat, many people forget that before that they preferred exclusively chicken.

National French cuisine has a special approach to cooking. The country's chefs prefer light basic ingredients and try to maximize their flavor through spices and sauces.

French cuisine salads

French salads differ from appetizers of other nationalities in the variety of sauces. Also in this country, the most popular are salads with seafood or dishes that include only vegetables. French cuisine is largely based on wholesome food.

Nicoise

The name of this national dish French cuisine is derived from the name of the city in which this salad was first prepared - Nice. Nicoise's recipe includes the following foods:

Vegetables - tomatoes, olives, lettuce, Bell pepper, onion.
Boiled eggs.
Seafood - canned tuna, anchovies.

Lettuce leaves are torn in large pieces... The rest of the vegetables and eggs are cut into small cubes. As a dressing, use a sauce made from the following ingredients:

Olive oil.
Lemon juice.
Vinegar.
Basil.
Condiments: garlic, salt, pepper mixture.

Nicoise is light dish, its low calorie content is due to the vegetable dressing. V different regions There are variations of this salad in France - they add to the recipe for homemade Nicoise green beans, rice or potatoes. Also, some chefs substitute shrimp or chicken for tuna.

Paradise (Salade Paradis)

it vegetable dish the pride of French cuisine. Paradise is traditionally served warm. The dish contains the following ingredients:

Arugula.
Tomatoes.
Pine nuts.
Duck breast.

The meat is fried in white wine, then mixed with other ingredients and seasoned. Sauce recipe:

Red wine is heated with finely chopped onions.
Oil, thyme and nutmeg are driven into a heated base.
Whisk the sauce and serve in a separate saucepan.

This dish is high in calories due to pine nuts and duck meat... In some regions, the recipe includes lettuce leaves, bell pepper and eggs.

Rouen (Salade Rouen)

Name warm salad originated from the city of Rouen, the capital of Normandy. The region is renowned for its cheeses, which is why Roquefort is the main ingredient in this French cuisine. The salad also includes:

Baked veal.
Potato pie.
Salted cucumbers.
Quail eggs.

Slices of veal are marinated in red wine before baking. All ingredients are mixed and seasoned with mustard-honey sauce.

Rouen is a hearty salad that is used instead of the main course. In the southern regions, potatoes are replaced with boiled ones in order to reduce the calorie content of the salad.

French Soups

First courses in France are distinguished by sophistication and lightness. Most French soups are prepared without adding meat, but French chefs use cream and broth as the base.

Bouillabaisse

Authors of French fish soup considered fishermen from the city of Marseille. With the development of tourism, Provencal bouillabaisse became business card of this region. Classic recipe homemade soup includes the following ingredients:

A rich broth, for the preparation of which small fish are used (at least 4-5 varieties). These include sea bream, sardine, stingray, pollock, whiting, and the fins and tails of larger fish.
Vegetables. Depending on the recipe, their set may vary, but the main ones are tomatoes, garlic and onions.
Various spices - fennel, orange and lemon zest, pepper mix, saffron.

When cooking, vegetables are stewed separately, after which they are poured with broth. It is customary to put dried bread (maretti) at the bottom of the plate.

Rui sauce

Rui sauce is traditionally served with bouillabaisse. The additive contains:

Provencal mayonnaise.
Saffron.
Hot chili pepper.
Garlic.

Bouillabaisse species

Many chefs often change classic French recipes, which is why the dishes of the regions of France differ from each other. There are several varieties of French fish dish:

Bouillabaisse in Toulon. This soup is distinguished from the classic recipe by the presence of rice and potatoes.
Parisian bouillabaisse. The most expensive variety of this soup. The composition includes lobsters and dry white wine.
Bouillabaisse in Norman. The recipe for this dish includes Walnut and calvados.

Sorrel soup (Sauerampfersuppe)

This dish is prized by the French for low calorie content and mild taste. Cream soup consists of the following products:

Vegetables: parsley, sorrel, celery, carrots.
Chicken bouillon.
Cream or sour cream.

Boil vegetables in broth and mash until puree. After that, cream or sour cream is introduced into the dish. Sorrel soup is traditionally served with sliced or poached eggs.

Vichyssoise

This cold dish was first prepared during the reign of Louis XV. The recipe for the dish includes the following products:

Vegetables - potatoes, leeks, onion.
Pork or beef broth.
Milk or cream.

The vegetables are cut into small pieces and then simmered in butter. The broth is then added and all the ingredients are interrupted in a blender. Before serving cold soup diluted with cream or milk.

Cassoulet

The name of this French national dish comes from the name of the deep clay pot, which traditionally serves soup. Cassoulet is home hearty dish, which includes:

Strong broth with meat. Traditionally, pork should be the main ingredient, but in some regions beef, lamb or duck is used for the broth.
Vegetables: carrots, onions, garlic, beans.
Condiments: cumin, thyme, pepper, cloves.

The dish is most popular in the south of France, in the Languedoc province. In this region, soup is served with pork sausages and ribs.

Hot dishes of France

French second courses are different wide variety- the main ingredients are poultry, meat or fish. A distinctive feature of this country is complex marinades based on wines and spices.

French meat dishes

French chefs prefer poultry, because such meat is light and soft in taste. Despite this, there are French hot dishes of beef and pork, such meat is traditionally marinated for a long time or cut into thin slices.

Cock in wine (Coq au vin)

The Burgundy region is considered the birthplace of this dish in France, however, each wine-growing region of France has its own recipe for rooster in wine. The differences lie in alcoholic beverages- in the classic recipe uses Burgundy wine, but in other areas the bird is marinated in champagne, Beaujolais or Riesling.

Rooster in wine is stewed with a minimum of additional food - some chefs add carrots or celery stalks. The main flavoring role is played by the marinade, the preparation rules of which have a number of features:

Wine must be top grade, cheap counterparts will spoil the taste of the dish. Traditionally, the bird is marinated in the same drink that is placed on the table.
A large number of spices: garlic, onion, rosemary, thyme, pink pepper, but their aroma should not overwhelm the taste of the wine.
Only rooster carcasses are used for pickling. Chicken is too tender for such a marinade and will lose its flavor.

According to the story, roosters were soaked in wine to soften their tough meat. This dish is considered one of the most ancient in France - the authorship of the recipe is attributed to Julius Caesar, who prepared the bird in this way for the holiday in honor of the truce with the Gauls.

Boeuf Bourguignon

Burgundy beef is prepared with the addition of dry red wine. The meat is cut into small pieces and stewed with onions, mushrooms and carrots. Steeping beef in wine is an old practice - this is how old and tough meat was made soft, with a rich taste. The dish took three to five hours to prepare.

In modern France for Boeuf Bourguignon I use marbled beef or veal, so the meat is cooked for no more than an hour to preserve the juice. The recipe of the southern regions differs from the classic one - parsley and tomatoes are also added to the sauce.

The dish is served traditionally without a side dish. In some restaurants, a baguette with garlic sauce is cut with meat.

Duck Confit (Confit de Canard)

Confit is a technique for marinating meat for long-term storage. Homeland of this national french dishes considered the southern province of Gascony.

The secret of the dish lies in the greater amount of spices, thanks to which the meat acquires a rich taste. The duck is rubbed with Provencal herbs, a mixture of peppers, salt, garlic, and then kept in a cold place for at least a day.

The meat is well fried in its own fat over low heat for 5-6 hours. In an airtight container, such a dish can be stored for up to 6 months.

Due to the lack of oil during frying, duck has a low calorie content, but its own fat prevents the meat from losing its juiciness. Duck confit is traditionally served with a side dish of fried potatoes.

French fish dishes

The French prefer medium-rare fish steaks. This way of cooking helps to preserve the taste of the dish. There are several classic recipes in which the fish is subjected to more complex processing.

Brandade cod (Brandade de morue)

This fishy appetizer belongs to the southern regions of France, Provence and Languedoc. The recipe contains the following ingredients:

Fillet of white salted cod.
Milk.
Mozzarella cheese.

The fish is boiled in water with the addition of garlic, nutmeg and lemon juice for 5-10 minutes. Then the bones are removed from the cod and boiled in milk over low heat.

Knead the fish until puree and add grated cheese.

The appetizer is traditionally served with fried croutons, both cold and hot. In some regions, boiled potatoes are added to the dish to save money.

Matelote

Fish stew is considered national dish Provence and Burgundy. The dish is prepared with the addition of dry white wine. The recipe also includes:

White fish.
Vegetables: carrots, onions, mushrooms.
Greens: parsley, chervil, bay leaf.
Condiments: garlic, provencal herbs, pepper.

Matlot is served in a ceramic bowl, with a thinly sliced baguette. In the northern regions of France, potatoes are added to the dish for greater satiety.

French delicacies

The French love of seafood is not limited to mussels and shrimp. Popular dishes in this country are frog paws and grape snails.

Frog legs in French (Cuisses de Grenouille)

A similar hot appetizer is prepared in all regions of France. Traditionally, only the upper outer part of the legs is used.

Before cooking, frogs are soaked in water to soften the meat. Prepare paws in bread crumbs deep-fried. A dish with lemon and olives is served.

In some provinces, meat is soaked in milk or wine. Frog legs taste like chicken fillet however it also has a fishy flavor.

Escargot in Burgundy (escargots de bourgogne)

Originally from Burgundy, this popular appetizer is considered one of the finest delicacies in France. The dish is based on large grape snails, which are bred in the southern provinces.

The snails are boiled and then stuffed with shells. An essential ingredient is a mixture of butter, garlic and parsley, which is also added to the filling.

The snails are baked for half an hour and served in shells on the table. The dish is eaten with special tongs. Traditionally, white wine is served with Escargot.

French pies

Baking in France has a number of characteristics. French pies are characterized by thin shortbread dough and a lot of filling.

Quiche Lorraine with bacon

French quiche is an open pie made from shortcrust pastry. Classic filling contains the following ingredients:

Chicken or duck breast.
Smoked bacon.
Pouring from eggs, cream and Gruyere cheese.

There is a good provencal home option Lorraine pie - with fish and egg. In some regions of France, vegetable quiches are also prepared. The cake's trademark is the thin, baked crust of the filling.

Pissaladiere

The birthplace of this onion pie is considered to be the city of Nice. Like many dishes from the southern French regions, Pissaladier is prepared with fish and olives.

Name open pie comes from the word pissalu, which means a puree filling of anchovies and small sardines. Insofar as small fish is in the Red Book, the French began to use large anchovies for the pie.

Pie dough - shortbread. Garlic is added during baking, provencal herbs, rosemary and thyme.

Tarte Tatin - inverted pie

This real homemade apple tart is distinguished by the way it is prepared, thanks to which the dough retains its flavor. The recipe appeared in the middle of the 19th century in the province of Paris. One of the chefs poured the dough over the caramelized apples and put it in the oven with the pan.

Thanks to the inverted position, the dough remains crispy. Pears and peaches are also used in the filling. In Normandy, there is a kind of unsweetened Tart Taten - tomatoes, onions and bell peppers are put in the filling of this pie.

Desserts France

Desserts of French cuisine differ from other countries in their lightness and low calorie content. A characteristic feature of these sweets is alcohol impregnation and liqueur-based sauces.

Canele

French brownie with a crispy crust. Inside, this dessert is soft and rich. The homeland of the recipe is Aquitaine.

According to legend, canneles were first prepared in the 18th century by French nuns. Church Ministers toasted sweet bread, turning it into a dessert. The cake contains:

whipped yolks.
cane sugar.
white rum.
vanilla.

A similar dessert is popular as sweet snack To dessert wines and champagne. Canela is considered a simple dish, which is prepared in every region of France.

Creme Brulee

Despite the association with ice cream, this French cuisine dessert is served with room temperature and is a cream baked with egg and sugar. The mixture is flavored with vanilla and served in small bowls.

There is another recipe for creme brulee, based on Catalan cream. It includes the following ingredients:

milk.
lemon and orange peel.
cinnamon.

The classic dish of the national French cuisine has an exquisite airiness, while the Catalan cream has a rich taste. Before serving, the crème brulee is traditionally baked on top using a burner.

Eclair

Famous French pastries from Paris. Eclairs are traditionally made from choux pastry... Thanks to the special structure of the baking, the cakes retain cavities inside, which are filled with custard.

From above, eclairs are watered chocolate icing... In some variations, the cakes are served sprinkled with sweet liquors. Eclairs are often found in coffee houses in France, and in expensive restaurants it is served with sweet wines.

National French cuisine is distinguished by its sophistication and sophistication of taste. The dishes have a mild flavor with a great deal of spice. Chefs of this country try to emphasize the main ingredient as much as possible, without clogging it with extraneous aromas.