French Cuisine

French cuisine is so much discussed, leant and commented, that it is really difficult to say something new. The French consider cooking the major art form. Among national dishes the following should be mentioned. Quiche Lorraine is popular in the northeastern France. It is made of a shell of crisp pastry, filled with beaten eggs and cream cheese. Pohtohfeuh, which is translated from French as a “pot on fire” is meat and vegetable broth served with croutons. The most popular dessert is Pohduhkrehm, flavored with vanilla, chocolate, coffee and served in tiny pot-shaped cups. Lyon is the heartland of French cuisine. The specialty of this area is Quenelles de brochet (sausage-formed pounded pike served with a rich crayfish sauce).

Cheese is national food in France; French cheese is eaten all over the world. But the French eat it more than any other nation, because there are 400 different kinds of cheese made in this country. If we say national French drink, what comes to mind? Of course, wine. France is associated with wine; choice varies according to region. Bordeaux is the exact place, where the most expensive white and red wines are produced.