VI
EN
Bouillabaisse
Bouillabaisse is a traditional fish soup from the port city of Marseille (France). What sets Bouillabaisse apart from other fish soups is its distinctive flavor – the pungent sweetness of fennel seeds, the refreshing sweetness of dill and tomatoes, and the captivating aroma of orange peel and saffron. The flavor of Bouillabaisse is as exquisite as its name suggests; the delicate sweetness of the seafood evokes the richness of the sea, yet it is not at all fishy, having been softened by the strong aroma of the spices. A tender piece of fish, a few plump mussels, some plump, bright red, and sweet prawns, and scattered squid tentacles rising from the "golden sea" – none of the ingredients are overlooked; they all harmoniously combine in this elegant broth. Serving the soup with a few slices of bread spread with garlic Aïoli sauce allows the pungent flavor of the garlic to enhance the sweetness of the soup – it's simply unbeatable.
Tartiflette
Tartiflette is also a traditional French dish, made from cheese, potatoes, and onions. It's a suitable dish for cold winter days because it's very warming.
Cassoulet
Originating in southwestern France, Cassoulet is made from finely chopped pork, sausage, goose, duck, and sometimes lamb, simmered for many hours. Cassoulet is often served with bread.
Beef bourguignonne
Beef bourguignon is a famous dish in French cuisine, once described by Julia Child in her renowned cookbook, *Mastering the Art of French Cooking*."one of the best beef dishes one can cook.”Eating a piece of meat infused with the aroma of red wine, sipping a dry, fragrant glass of wine, exhaling warm breath into the cold air—the feeling is pleasantly comforting, like drifting back to a pleasant memory.
Pissaladière
The base of this type of pizza is usually made with a heavier dough than pizza dough. Instead of tomatoes, shredded onions are used, sautéed with sugar until browned. Finally, the indispensable anchovy, a small fish with a rich, sea-flavored taste, is the highlight and defining characteristic of pissaladière.
Potée auvergnate
Potée auvergnate is an ancient French dish made with simple and readily available ingredients such as cabbage, potatoes, bacon, pork, and sausage. Sometimes white beans are added. After an initial simmering, the cabbage is removed from the pot, then drained and fried with pieces of bacon.
Choucroute
With its centerpiece being a golden-brown fried pork cutlet, the Choucroute dish is quite substantial, featuring a variety of German sausages, ham, bacon, boiled potatoes, sauerkraut, and mustard. Sauerkraut, or fermented cabbage, has been a familiar part of the French diet since the 17th century."Choucroute"The name, a combination of French and German, doubles the word for cabbage and becomes "sauerkraut," a rich source of vitamin C that is very popular among the locals throughout the harsh winter. Many families and restaurants in Alsace have cellars filled with barrels of sauerkraut for later use.
Aoli sauce
Aïoli, a traditional, thick, golden sauce from Provence, is one of France's most famous sauces. Originating from the beautiful region of Provence, aïoli is also known as garlic sauce because its main ingredient is rich egg yolks, whisked with olive oil, and topped with plenty of finely chopped fresh garlic and salt.
Grilled oysters with champagne and saffron
For the French, this is considered a delicacy because oysters are one of the most expensive seafoods in the Corinthian Peninsula. Furthermore, the oysters are prepared with champagne and saffron, further enhancing the dish's elegance.
Selina Nguyen (According to Telegraph)
