Bouillabaisse
Bouillabaisse is a traditional fish soup of the port city of Marseille (France). The big difference between Bouillabaisse and other fish soups is the outstanding flavor - the bitter sweet taste of fennel seeds, the cool sweetness of fennel, tomatoes and the attractive aroma of orange peel, saffron. The flavor of Bouillabaisse is as beautiful as its name, the sweet taste of seafood makes us think of the richness of the sea, but it is not fishy because it has been reduced by the strong aroma of spices. A piece of fatty fish, a few plump mussels, curved, red and sweet shrimp, scattered here and there are squid tentacles rising from the surface of the "golden sea", no ingredient is overshadowed, they combine together harmoniously in an elegant soup. There's nothing better than eating the soup with a few slices of bread spread with garlic Aïoli sauce so that the pungent taste of the garlic can enhance the sweetness of the soup.
Tartiflette
Tartiflette is also a traditional French dish, made from cheese, potatoes, and onions. The dish is suitable for cold winters because it can be warmed up easily.
Cassoulet
Originating in southwestern France, Cassoulet is a dish made with pork, sausages, goose, duck and sometimes lamb, simmered for hours. Cassoulet is often served with bread.
Beef bourguignonne
Beef bourguignon is a famous dish of French cuisine, described by Julia Child in her famous cookbook Mastering the Art of French Cooking as“one of the best cuts of beef one can cook". Eating a piece of meat with the scent of red wine, sipping dry and fragrant wine, exhaling hot breath into the cold air, the warm and pleasant feeling is like drifting back to a pleasant memory.
Pissaladière
The base of this type of pie is usually made with a heavier dough than pizza, and tomatoes are not used as a base, but instead julienned onions are used, sautéed in sugar until browned. Finally, the indispensable ingredient is anchovy, a small fish with a strong taste of the sea, which is the highlight and characteristic of pissaladière.
Potée auvergnate
Potée auvergnate is an old French dish made with simple and easily available ingredients such as cabbage, potatoes, bacon, pork, and sausage. Sometimes white beans are added. After an initial simmer, the cabbage is removed from the pot, then drained and fried with pieces of bacon.
Choucroute
With a main ingredient being a piece of fried pork, the Choucroute dish is also quite hearty because it has the presence of many types of German sausages, ham, bacon, boiled potatoes, cabbage and mustard. Fermented cabbage, also known as Sauerkraut, has been a familiar part of the French diet since the 17th century. From"Choucroute"is a combination of French and German, doubling the word cabbage to become “cabbage cabbage”, a rich source of vitamin C that is much loved by the people here during the harsh winters. Many families and restaurants in Alsace have cellars storing barrels of sauerkraut for later use.
Aïoli sauce
Aïoli, the traditional golden sauce from Provence, is one of the most famous sauces in France. Originating from the beautiful Provence region, aïoli sauce is also known as thick garlic sauce, because its main ingredient is rich egg yolks, beaten with olive oil, and added with lots of minced fresh garlic and salt.
Grilled oysters with champagne and saffron
For the French, this is considered a noble dish because oysters are one of the expensive seafood in the Cotentin peninsula. In addition, oysters are also prepared with champagne and saffron, which further enhances the elegance of the dish.
Selina Nguyen (According to Telegraph)
