French cuisine
In France, the food is very varied. You can find many sorts of meals of many origins. But every region has its speciality. For example : in Lyon our specialities are :
- The «quenelles»
The «salade lyonnaise»
The «bugnes»
The «andouillette lyonnaise»
The «saucisson brioché»
les bugnes les quenelles
In Strasbourg : their speciality is the sausage and «choucroute».
La choucroute
They also have the «flammeküche». It's like a pizza but there are cream, onions and lardons (small pieces of smoked bacon) instead of tomato sauce.
In Montelimar (a city in the south of France) they have «nougat», it's a sweet made of almonds and honey.
Le nougat
In Savoie (an area in the Alps), they have «raclette» and «reblochon» (they use it to cook «tartiflette»).
Le reblochon
In Provence (in the south of France), they eat «ratatouille» : it's just made of southern vegetables : peppers, courgettes, aubergines and tomatoes.
La ratatouille
Finally, in Britany, their specialities are the «crêpes» (like thin pancakes, we can eat them with ham, grated cheese, eggs... or with sugar, nutella, jam...) and the «galettes» (it's made of a lot of butter !). We like «crêpes» especially with nutella.
And to finish, a short recipe of a local dish :
La Cervelle de Canut
| Pour 6 personnes
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Au travail : 2- Incorporez au mélange, les fines herbes, la ciboulette et le persil découpés au couteau, l’ail et les échalotes hachés finement et les 10 cl de Coteaux du Lyonnais. 3- Laissez reposer la cervelle de canut une nuit entière au réfrigérateur. Mélangez à nouveau avant de servir. |
