Top 6 Best French Hard-To-Resist Delicates in 2020
The leading candidate for the World Cup throne is a country with a simple, sophisticated but mesmerizing cuisine.
French cuisine is famous all over the world for fancy dishes, unique combinations of wine in processing and enjoying the dishes, contributing to enrich the flavor of French dishes. The French are very gourmet and are especially careful in eating and cooking. Today Tibe Tanuprising‘ll show you Top 6 Best French Hard-To-Resist Delicates in 2020
French Hard-To-Resist Delicates – Macaron
French Macaron is famous for its soft, crispy, greasy flavor that has conquered countless diners across the five continents. Dubbed the “queen” of the pastry world, Macaron is the cake that makes the brand of French cuisine.
If you have the opportunity to travel to France, you will be fascinated by the beautiful bakeries on the streets. Entering these bakeries, you will be surprised with many attractive colorful cakes with different shapes.
One of the cute cake that gets the most attention is Macaron, the tiny cake with eye-catching colors, hidden inside is a sweet taste. This is a type of pastry made from whipped egg whites with icing sugar and almond flour. The filling is filled with jam or butter sandwich.
It is no coincidence that this cake has become famous and loved by so many people. French Macaron cake has a lovely, colorful appearance that captivates diners at first sight. Enjoy, diners will feel the crunchiness of the crust, the greasy taste of the inner cream and the soft scent of the filling.
The way to make Macaron is quite simple but to make a delicious cake is not easy at all! In order for the French Macaron to be delicious, the chef needs to pay special attention to the smallest stages such as stirring the flour, whisking the eggs so that the almond flour needs to be soft to keep the porosity.
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If too little, Macaron will not hold the brittle feet, uneven face and smooth as silk. But if too strong, Macaron will be flat, hard and brittle cakes. To make the cakes soft enough, smooth, porous, when stirring the dough, it must be very clever so that they are soft like lava flows.
Even the baking process needs to be very careful. Oven must be heated evenly on both sides, baking time also needs to be very accurate. Because of such a strict process, Macaron becomes one of the most difficult cakes in the world, only skilled chefs can make it.
French Hard-To-Resist Delicates – Crepe
Among countless dishes from modern, luxurious to popular, the French Crepe is an exclusive dish that only when coming to France – the home of this cake, you can enjoy a standard cake and listen to the traditional story about this cake.
The first batch of Crepe was made entirely from rye flour, so the bread was dark and not very eye-catching. Rye crepes were only found in poor farmer families during this period because they were cheap.
Later, when the life of the French people became more complete and improved, white flour appeared and completely replaced rye flour to create slices of Crepe that were more delicious, whiter and more beautiful.
Since then Crepe has gradually become popular not only among the upper nobility but also ordinary families also use this cake as a dessert. The deliciousness and appeal of the Crepe cakes gradually spread and developed throughout Europe.
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French Crepe comes from Bretagne. Cakes are made from wheat flour or barley flour mixed with eggs, milk, butter, then thinly coated. French people usually eat crepe with ice cream or chocolate sauce sprinkled with peanuts. Today, besides sweet crepe, there are many types of savory crepe with smoked meat or ham for you to enjoy.
French Hard-To-Resist Delicates – Escargot
Escargot snail appeared a long time ago in the history of France. Originating in the Burgundy region, this snail is now present almost everywhere in France.
Anecdote about snails in France is quite interesting. Legend has it that in the 19th century, an adviser of Napoleon and Russian emperor Alexander I went to eat together at a restaurant in Burgundy. However, because it is too late, the restaurant has almost no ingredients to cook food. At this time, the chef was quick to catch the snails in the garden to serve immediately for the guests.
The first dish from this snail has been added with garlic, parsley and avocado to create a special flavor. Surprisingly, after enjoying the food from the snail, the guests were very pleased, even wanting to know the recipe. And since then, the dish from the snail has begun to become more and more popular in France.
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From the old days, in castles in France, there were separate snail farms to serve the dining table for noble parties. And with so much popularity for snails nowadays, in France, there are many large farms specializing in snails only. These farms focus on creating a wild environment for snails to grow most naturally and have good quality meat.
Just hearing the raw material is a snail, maybe many people will feel a bit “frightened”. But after the skillful processing of French chefs, the snail has become an attractive dish immediately. In France, snails are often processed into grilled snails with garlic butter, spaghetti pasta, pizza snails, fried snails, snail soup…
French Hard-To-Resist Delicates – Croque Monsieur
France possesses one of the most romantic cultures in the world, blowing that romance into its most everyday food – Croque Monsieur. In the early 20th century, when France became a country with modern high-class cuisine, convenient and easy-to-cook dishes like Croque Monsieur and its “variants” like Croque Madame began to appear everywhere.
Croque is a typical sandwich of French because of the sophisticated compared to other common sandwiches. In terms of nutrition, Croque Monsieur is the perfect choice for a rushed morning in the capital.
Originating in the early 20th century in France, the crispy toast with a class of cheese, ham and typical buttermilk sauce quickly won the hearts of many customers. Croque monsieur ingredients include sandwiches, ham, eggs, cheese and dairy. This simple cake is very popular with the French for breakfast. The unique feature of Croque monsieur lies in the fragrant slices of bread made throughout the day.
Today, there are many different ways to create Croque Monsieur. Many people believe that French cuisine has a “traditional” or “best tasting” way to enjoy a sandwich, so its really a way to make your sandwich. I believe that people can create a Croque Monsieur with a different recipe and material to create Croque in the way they like.
A Croque Monsieur actually has a layer of cheese, or chopped sauce on top (usually including Emmental – Emmentaler or Emmental is a medium, yellow hard cheese, originating around the Emmental area). , in Switzerland.
It is one of the Swiss cheeses, and is sometimes also called Swiss cheese (Swiss cheese) or Gruyère – Cheese which is in texture from semi-soft to hard). Some people like their sandwiches to be fried crispy outside with aromatic and greasy butter, others like to bake.
Several variations of this ham and cheese sandwich exist. For example, the same Croque Monsieur with buffalo (or fried) eggs will be called a Croque Madame. Croque Provençal includes classic Croque with tomatoes.
Replace ham with smoked salmon and youve got a Croque Norvégien. Use bleu dAuvergne cheese and it is automatically called Croque Auvergnat. Finally, a “Croque Mcdo” refers to the sandwich offered at Mcdonalds, which chose France.
French Hard-To-Resist Delicates – Salade Nicoise
Salade Nicoise is a salad of tomatoes, tuna, boiled eggs, nice olives, tuna and mixed with vinegar oil. It is usually served on plates, bowls, with or without salads underneath. The salad is very crispy and sweet because there are many different types of fresh vegetables.
Tuna and olive oil add a special flavor to the dish, making it unique and appealing! Nicoise Salad is simple, but perhaps the simplicity makes it surprisingly delicious. This dish is very popular and often appears on the menu of French restaurants. Salade Nicoise is often used as an appetizer but can also become a full meal with wine.
Nicoise salad is simple, but perhaps the simplicity makes it surprisingly delicious. This dish is very popular and often appears on the menu of French restaurants. Nicoise Salad bears the impression of Mediterranean cuisine, with the indispensable ingredients of olive oil and tuna.
French Hard-To-Resist Delicates – Bouillabaisse
During this time, many people have come to the windy beaches to relieve the heat. However, because there is no time, the bag is exhausted or more sad is car sickness, seasickness, afraid to move, so not everyone has the opportunity to relax like that. But I believe, there is always a way to take a deep breath of equally interesting sea flavor.
When Im unable to travel, I often organize gatherings of friends, and for people to “travel through the plates” also do not take too much time or money, and can entice the components seldom. Where to go because of afraid to travel long distances.
On the other hand, the cuisine is a language that expresses the great regional culture, so “traveling through the plates” is more reasonable, especially if you are a person who likes to explore.
Bouillabaisse is a traditional fish soup of the port city of Marseille (France). It is always assumed that Bouillabaisses origin is in Marseille, however, this is just the place where it is known worldwide.
In fact, Bouillabaisse has been around since ancient Greece, called Kakavia and the Greeks who migrated to modern Provence brought it to this land. Over time, the method of cooking has changed a lot and Bouillabaisse has been popularly cooked throughout the Provence coast.
Although now Bouillabaisse is present in most of the luxurious French-style restaurants, its origin is very modest. Like Ratatouille, Bouillabaisse was originally a dish of the poor people, this is a combination of everything that is considered “scarlet tail” after each catch of fishermen – here are the types clams, shellfish, fighting fish (Fish that live in coral reefs or in deep water – lots of bones).
By the 19th century, when Marseille became richer through commercial activities, Bouillabaisse entered the high-class restaurants with the formula of being “luxurious” with fish juice instead of sea water and adding saffron. – An expensive spice.
So you can see, with just a little ingenuity and sophistication in using spices and ingredients, people can completely breathe into popular dishes, making them new and consistent with high standards. level up, but the mainstream style still doesnt fade. Not just shouting the slogan “raising the bar” and then hybridizing with other schools to create great dishes.
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