French kitchen images
27 Chic French Country Kitchens
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Get that je ne sais quoi just right.
By Hadley Mendelsohn
Bjorn Wallander
Whether we're talking about fashion, food, or interior design, French style is simply iconic. French country kitchens, in particular, make us feel some kind of way. With colors taken straight out of the Provençal landscape, rustic accents, and that general je ne sais quoi, French country kitchens boast effortless elegance. Plus, if you emulate their style in your own home, every day will feel like a vacation in the South of France. Well, maybe not quite, but it's a close second. So take a mental vacation with these 27 French country–style kitchen tips.
Maura McEvoy
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Plenty of Blooms
Fill the room with flowers and opt for antique, classic vases for a French-country look. This geometric floor design personalizes the long, narrow galley kitchen.
Emily Followill
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Limewashed Cabinets
Custom limewashed poplar cabinetry and paneling, along with an imperial Danby marble backsplash, create an elegant atmosphere in the open kitchen cabinets in this eat-in kitchen designed by Jeffrey Dungan. The dining area brings in just enough contrast and looks contemporary while still channeling the French countryside.
Laura Resen
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Retro-Inspired Appliances
Consider an on-trend yet timeless color combination for a bold kitchen statement. Retro-inspired appliances are great way to balance out the more modern elements and give it a French-countryside feel.
House Beautiful
4 of 27
Whimsical Embellishments
This barrel-vaulted ceiling provides the perfect softly curved backdrop for the whimsical lavender and pale peach mural by Michael Duté in this French country kitchen designed by Erin Martin.
The hood is also spruced up with an original Duté painting. The laidback materials and topiaries keep the sweet, romantic elements of the space grounded and welcoming (and very much channel Provence!).
Savage Gibson
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Dainty Accents
Paint the floors a cheerful color, and then reflect it with accent pieces and linens throughout the space, like a skirted vanityty. We can smell the fresh croissants from here.
Simon Upton
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Island Substitute
Instead of an island, opt for a bonus surface space that can function as both a dining table and a prep counter. Wrought iron window frames (with matching pendants), metal grate cabinets, distressed paint, and wicker chairs all contribute to a French country feel.
Paul Raeside
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Layers of Neutrals
In this kitchen by Michael Maher in a 1950s colonial revival, several neutral colors and materials are layered for subtle dimensions. Benjamin Moore's Jute is used on the walls while Farrow & Ball's Hardwick White is used on the cabinets and trims.
The gilt-framed still life painting and chandelier bring a dressier sensibility.
PHOTO: Alexandra Ribar; DESIGN: Leanne Ford Interiors
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Eclectic Seating
Mix and match your seating for an eclectic farmhouse feel, and bring in pops of color with antique cabinetry and tableware. The woven pendant lamp adds a coastal flair, too. When it comes to choosing a backsplash, classic white subway tiles will never let you down.
Julie Soefer
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Rustic Accents
Everything in this gorgeous kitchen designed by Nina Magon revolves around the existing cobblestone accent wall. Magon knew she wanted to give the kitchen a French Chaeteu vibe, which she accomplished with a Calcutta marble island, modern gunmetal Gabriel Scott pendants, and velvet cornflower blue stools. These glamorous pieces juxtapose with the French limestone floor tiles, scraggly stone walls, and exposed wood beams.
FRANCESCO LAGNESE
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Market Bags
The kitchen is also a side entrance to this farmhouse, so designer Tom Scheerer secured hooks to the walls with plenty of reusable bags for fresh farmer's market produce.
How French!
Mali Azima
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Dramatic Ceilings
Designer Melanie Turner painted the lower cabinets of the kitchen island Midnight Blue by Benjamin Moore to match the upholstered stools and bring a touch of color. A nailhead trim nods to the rivets on the hood, and pale gray natural stone complements the blue tones, which are warmed up by the gold accents.
FRANCESCO LAGNESE
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Colorful Tiles
Designer duo Thomas Jayne and William Cullem set out to give this kitchen a European country estate aesthetic. Dramatically high ceilings, whitewashed exposed beams, and custom mosaic tiles that gesture to the adjacent mint green room get the job done.
Bjorn Wallander
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Reclaimed and Found Objects
This kitchen is the perfect balance between formal and laidback, thanks to designer Annie Brahler's skillful layering of antiques. The gilt antique mirror, chandelier, and decorative accents on the vintage demilune cabinets add some frill and pomp, while the reclaimed, distressed wood columns ground the room with an air of history and resilience.
Bjorn Wallender
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A Regal Range
French country can be formal, too: It's all in the range. The floating kitchen island is a great place to work and also offers extra storage space.
Catherine Kwong Design
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High Ceilings
This French-country-inspired (hello, wrought-iron pendant) California kitchen feels like the perfect balance between classic, cozy, and refined. A light blue hue brings in color without overwhelming the senses.
Paige Rumore
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Slipcovered Seats
The plaster walled kitchen in Thomas Rhett and Lauren Akinses’ Nashville retreat is what designer April Tomlin calls the "hub of the home." Family members gather around the double islands and get cozy on slipcovered counter stools. Antique light fixtures give it a French country flair. And if you'd rather keep the ceiling space clear but still want in on the hanging cookware trend, take note of this approach and hang them lower in front of the windows instead.
PHOTO: Tessa Neustadt; DESIGN: Leanne Ford Interiors
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Rustic Bones
If you don't want to call the contractor to customize an island in the kitchen, bring in a long wood table that can double as a dining surface. Opt for open shelves for a casual look (and easy access to cookware) that really puts the spotlight on the rustic bones of your kitchen.
Annie Schlechter
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Grand Overtures
A long hanging pendant accentuates the high ceilings and plays on the fancy feel of this kitchen space, yet the farmhouse-style sink keeps it approachable.
William Abranowicz
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Exposed Beams
Just beyond the island is a grand dining area enhanced by exposed beams. The long pendants accentuate the high ceilings, giving it an air that's equal parts formal and approachable.
Douglas Friedman
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Display Cabinets
Designer and architect Garrow Kedigian gave this NYC apartment kitchen a French country spin with display cabinets stacked with classic china, hanging copper cookware galore, and a cobalt La Cornue stove.
And, though you can't see them here, he also tucked two matching blue stools from the Paris Flea under the island.
PHOTO: Alexandra Ribar; DESIGN: Leanne Ford Interiors
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Large Pendants
Here's a more modern take on the French-country kitchen look. Though it's contemporary and updated, the accents, like the gilt antique frame and simple greenery, introduce quintessential French-country character.
Paul Raeside
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Antiques
It's all in the details. Crisp white paint pops against the exposed, aged brick wall. Even the cookware in this nook is perfectly French, as is that framed still life.
Jean Liu Design
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Candelabra Lighting
Balance modern living with classic French country style by installing new appliances and settling on an efficient and simple layout, but then add some rustic-meets-dainty details, like an antique candelabra chandelier. This kitchen by Jean Liu is the perfect case study.
Laure Joliet
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Exposed Beams
This kitchen by Reath Design leaves the bare bones (exposed beams, brick walls, and terracotta tiles) as-is but adds brassy accents, regal linens, and a gray marble sink with beautiful veining.
PHOTO: Tessa Neustadt; DESIGN: Leanne Ford Interiors
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Casual Undertones
Keep things casual in your French-country-inspired kitchen. Though there's plenty of order in this space, it looks super low-maintenance and comfortable. The eclectic chairs in this eat-in kitchen introduce a touch of modern style.
PHOTO: Alexandra Ribar; DESIGN: Leanne Ford Interiors
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Copper Pots And Pans
White painted bricks and stone tile floors are a great starting point for a French-country kitchen. Add wrought-iron hardware and hang copper pots and pans from it to finish things off.
Werner Straube
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Labeled Jars and Crates
Labeled jars and an approachable color scheme accented by polished materials give this contemporary kitchen by Corey Damen Jenkins just a touch of French country–style pizzazz. Use vintage containers or label your own found items, like crates, for a similar look and streamlined storage.
Tour a Sleek Black Kitchen Combining Old and New
Hadley Mendelsohn Senior Editor Hadley Mendelsohn is House Beautiful's senior design editor and the co-host and executive producer of the podcast Dark House.
19 Most Gorgeous French Country Kitchens
If there’s one type of kitchen that I continue to fall in love with, it’s French country kitchens. I find them super charming and elegant in so many ways. French country decor is known for its vintage elements and old European style. Good news! There are so many creative decorative elements that you can easily copy even if you don’t live in a real “French” country home!
The kitchen is a place where we prepare meals for our family and friends. It’s such an important part of the home, and most of all, it’s one of the most functional spaces we need! Check out some of our favorite kitchens in the French farmhouse style below!
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Let’s talk about design trends in French farmhouse kitchen decor. Here are our favorite French farmhouse kitchen decor ideas and designs.
1. Crystal Chandelier
This is the ultimate kitchen lighting fixture if you’re going for the French farmhouse look.
The light will gently reflect off the crystals hanging near the lightbulbs, giving the room an elegant glow.
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2. Checkered Floor Tile
This flooring design is quintessentially French! It works in many rooms, especially the kitchen.
@cat_in_france3. Fleur de Lis Backsplash Tile
Go for a classic French motif like the famous fleur de lis for your backsplash kitchen tile.
@simplyfrenchmarket4. French Louis Counter Chairs
The Louis chair is a beloved French furniture design that has stood the test of time. Luckily, a counter chair version is easy enough to find!
@decoratinglife.ca5. Apron Front Sink
You’ve got to have a farmhouse style, apron-front sink in your kitchen. It’s even better if it has a beautiful engraving on the front!
@somuchbetterwithage6. Blue Pitcher and Flowers
Ceramic pitchers are handmade in the south of France and sold at markets by artisans.
Get yourself a replica if you can’t get an original! Flowers are very welcome as well!
7. Gray Floor Tile
@white_and_faded8. Light Blue Cabinets and Chairs
@provencepoiriers9. Wood and Marble French Island Table
@frenchcountrycottage10. Wood Ceiling Beams
Leave the wood ceiling beams in your home exposed for a rustic chic look.
@sanctuaryhomedecor11. Copper Pots
Unknown12. Blue Lacanche Range
Lacanche is a celebrated French range maker to know.
@frenchcountrycottage13. Marble Top Wood Table Island
Unknown14. Checkered Backsplash Tile
Maison Creative15. LaCornue Range
Another popular French range manufacturer, LaCornue ranges have stood the test of time. They are shipped around the world, but you’ll need to plan about 6 months in advance for this chef quality range.
Unknown16. Wooden Island
@simplyfrenchmarket17. Open Glass Shelves
Show off your French china on beautiful glass shelves.
18. Sink Skirt
Brocantelle19. Open Shelving
Keep the room airy and fresh with open kitchen shelving.
UnknownI hope you found these French country kitchens as inspiring as we did! We’re always on the hunt for the best interior design we know will inspire our readers. You can subscribe to our email list below to be notified of new posts. We love sharing with you popular design style guides, furniture buying guides, and other decorating tips!
More French Country Decorating Ideas
Don’t miss our other room decorating guides to get French country style in your home. We have lots of budget-friendly recommendations that you can easily incorporate into your own home!
- French Country Dining Rooms
- French Country Bedrooms
- French Country Bathroom Decor Ideas for Your Home
- French Country Entryway Decor Ideas
- French Country Coffee Bar Essentials
- French Country Living Room Decor Ideas
Happy curating!
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Curated Interior
We share the best home decor ideas, furniture recommendations, coolest products, and interior design tips for America's most stylish women.
5 best dishes of French cuisine. Photo
France is a city of love and romance. It is remarkable not only for its beauty, but also for its exquisite cuisine. No wonder it is said that this is a gastronomic paradise. Therefore, for lovers of gastronomic travel, we have prepared this short article.
French specialties
French cooking is regarded as culinary poetry. Recipes for them are just the basis, because everyone cooks in their own way, giving it individuality. It was here that the tradition of complex preparation and originality of serving the dish was born. nine0003
There are several gastronomic parts in this kitchen:
- Southern provinces, which uses a lot of spices and wine, garlic and onions, and is distinguished by its spiciness.
- Regional is traditional cooking with fewer herbs.
- Alsatian is a hearty cuisine using pork and cabbage.
- The coastal part is characterized by the predominance of seafood.
Another feature of French cuisine is the variety of cheeses and many types of sauces. nine0003
Top 5. The best French cuisine.
- Onion soup
One of the best dishes in France. It is said that its author is King Louis XV. Hungry during the hunt, he found nothing to eat in the hunting lodge except olive oil, onions and wine. Onion fried in oil until golden brown, sautéed in wine until it became a soup. Now wine is not always added to it, but thickly sprinkled with cheese with croutons (croutons). nine0003
- Mushroom julienne
One of the best dishes consisting of chicken meat with mushrooms, baked in a creamy sauce with a cheese crust. It has a special delicate taste.
- Croissants
World famous pastries. Not a single breakfast can do without them, they have many cooking options, but the main ingredient is fresh butter, which cannot be replaced with anything.
nine0003
- Salad Nicoise
Visiting card of Nice. There are many recipes for its preparation, but its basis is juicy vegetables, boiled eggs, anchovies (can be replaced with tuna). Dressed with a sauce of olive oil and lemon juice or wine vinegar.
- Ratatouille
Dish of Provence. Prepared from zucchini, eggplant, peppers, tomatoes and garlic. All this is flavored with mint, fennel, thyme and basil with rosemary. They give it a unique aroma and taste. By the way, ratatouille is such a popular dish in France that in 2007 the Pixar studio (later bought by Disney) even created a cartoon of the same name with the main character - a rat-chef. If anyone hasn't watched it, we highly recommend it! nine0003
➔ And especially for you, we have selected additional interesting articles about gastronomic tourism:
- Pies: the history of appearance in Rus'
- To Suzdal along the delicious route "Slow Food Russia recommends"
- 5 record-breaking spicy dishes.
Photo - Gastro tour from the chef: where and what to go for?
- Unique gastronomy of Sardinia and gastrotourism
☀ And also - enjoy a wonderful trip to France with gastronomic delights! And in order to find yourself an excellent tour with discounts, we recommend that you contact this tour aggregator from all the leading tour operators in Russia. Everything is done online - booking, instant confirmation and secure payment. It is reliable and convenient.
And if you are a supporter of independent travel, then we ✈ recommend that you choose a ticket here - this is the most convenient aggregator of tickets for all airlines in the world. At the same time, it is most convenient to book an inexpensive and high-quality hotel in this hotel aggregator, here it is often cheaper than in Booking. nine0003
French cuisine
Home / Gastronomy
It is hard to argue with the sophistication and versatility of French cuisine.
Each historical region of France has its own traditional dishes, the recipes of which have been passed down from generation to generation for centuries. Below are the most famous French cuisine that you can try in the best restaurants in Paris.
Contents:
- Soups
- Onion soup - soupe à l'oignon gratinée
When serving, the dish is often complemented with hard cheese and ruddy white bread toasts. Any French restaurant offers its visitors a fragrant onion soup, but each chef has his own secrets of preparing this simple dish.
Bouillabaisse
Another French soup with scallops, mussels and crabs is famous all over the world - bouillabaisse. This dish, invented by Marseille fishermen, is traditionally prepared without the addition of potatoes. For the preparation of bouillabaisse, fillets of gurnard, dory, sea scorpion and other varieties of local fish are used.
It is believed that the more types of fish are included in the dish, the better and richer the broth. nine0003 Bouillabaisse is traditionally served in tall bowls with garlic rouley sauce and fresh crispy bread or toast. White wine goes well with this fish soup.
Cassoulet - Cassoulet
Cassoulet is a thick soup cooked in a special clay pot - a cassoulet. A dish of beans, meat and greens is being prepared.
The meat can be either pork or lamb, or cassoulle is made from goose or duck meat. nine0003
Consommé
In France, consommé is a clarified broth based on chicken or beef. Today, consomme is abundantly salted and served with a pie, cooked on the basis of minced meat from the declared types of meat.
You can also find consomme based on vegetable or fruit broth in some restaurants.
Vichyssoise - Vichyssoise
Vichyssoise - cold onion puree soup, for the preparation of which several varieties of onions are used, including leek - an indispensable ingredient in the soup.
To prepare the dish, onions are fried with potatoes in butter, after which the vegetables are left to stew in chicken broth. nine0003 Before serving, whip the soup with cream until puree. The soup is served with a salad of fried shrimp with dill. You can add crackers.
A list of popular soups can be found here.
Second courses
Cock or chicken in wine — coq au vin
In French cuisine, there are many recipes from chicken meat with the addition of wine, but it is cock in wine with Burgundy wine that is considered classic. For a real dish, it is a rooster that is required, but in modern conditions they are often replaced with chickens. nine0003
A whole chicken carcass is rubbed with spices and herbs and stewed over low heat with the addition of alcohol. Chicken in wine can be garnished with potatoes and parsley or green vegetables. The dish pairs well with Beaujolais or Côte du Rhone red wines.
Ratutouille
Light vegetable dish from Nice and Provence is popular all over the world.
French ratatouille is prepared on the basis of eggplant, zucchini, potatoes, peppers, onions with the addition of tomato, garlic and Provence herbs. The main secret of cooking this dish is that all the ingredients need to be fried separately and only then stewed together. nine0003 Ratatouille can be served on its own or as a side dish with main meat dishes. The dish, once invented by poor French peasants, is now in great demand in French restaurants.
Pot-au-feu
For those who love French meat dishes, we recommend trying this dish. At its core, Potofeu is a second dish with the presence of broth, which is why it is often called a “two in one” dish.
Potofeu prepared with beef, vegetables and spices. The essence of cooking is inexpensive parts of meat that do not boil soft during long-term cooking, as well as cartilaginous parts are put into the cauldron along with a variety of vegetables - carrots, onions, turnips, potatoes, celery, cabbage, mushrooms - the choice of vegetables is not regulated, seasonings are added and the cauldron is put to the fire.
Prolonged cooking contributes to the transfer of taste qualities of products. nine0003 When serving, the broth is served separately - vegetables separately. Vermicelli or rice is often added to the broth, croutons, fried crackers, can be added. Sauces such as Dijon mustard, horseradish, coarse salt are served with vegetables. Sometimes you can meet when serving pickles, mayonnaise.
Potofeu in France is an inexpensive, home-cooked family dish. However, due to the long preparation time, Potofeu is preferred to eat in restaurants.
bœuf bourguignon
The second name of the dish is Burgundy beef. Prepared from lightly fried and then stewed pieces of beef in a thick sauce of beef broth and wine with the addition of garlic, onions, carrots, mushrooms.
Boeuf bourguignon served with mashed potatoes or rice.
Duck confit — Confit de canard
Duck confit is prepared from duck legs in a special way (languishing in fat), which is called confit.
The traditional recipe uses duck fat, but if chicken legs are not cooked well, then use any other fat, such as olive oil. nine0003
Timbale
Timbale is essentially a pasta casserole with a choice of fillings - meat, mushrooms, tomatoes, etc. can be used.
Macaroni are laid out in a spiral at the bottom of the mold and around the perimeter of the whole cake.
Aligo - Aligot
Aligo is mashed potatoes with cheese, usually Savoy. Potatoes for this dish are boiled in their skins, then placed in a blender with a knife (vegetable cutter). While beating potatoes, chopped cheese is added. nine0003
After obtaining a homogeneous mass, the resulting mixture is laid out in a mold, which is greased with oil and sour cream. Everything is heated on fire, seasoned with salt and garlic at the end.
Aligo is served hot.Cutlet de volaille - côtelette de volaille
If you've ever tried a Kiev cutlet, cutlet de volaille is its counterpart.
A chicken cutlet is being prepared, the filling inside the cutlet is green butter, the outside is breading, the cutlet is fried in plenty of oil. nine0003
Choucroute
Choucroute is sauerkraut with some kind of garnish: smoked meats, potatoes, meat. Traditionally, cabbage must be aged in brine, after which it can be cooked: boiled in wine or beer.
Meat products are also added here. Cabbage can be served with smoked sausages, knuckle or ham. It is also often the addition of boiled potatoes.
Gratin Dauphinois
A popular potato side dish in French cuisine. For cooking, potatoes, cheese and heavy cream are used. In order for the dish not to be too fatty, cream is mixed with milk. nine0003
Preparing the dish is simple: the potatoes are cut into thin slices, with the help of a slicer, then all the ingredients are mixed and placed in a baking dish. The dish is baked in the oven until the potatoes are cooked and golden brown.
Cool slightly before serving to thicken the cream cheese sauce. Snacks
Nicoise Salad — salade niçoise
A visiting card of the city of Nice – Nicoise salad with anchovies. Prepared from fresh vegetables, boiled eggs with anchovies and olive oil. nine0003
Lemon juice or wine sauce dressing is acceptable.
Galantine - galantine
Meet - aspic in French - galantine. It is usually prepared from lean meat. The peculiarity of the preparation of the dish is as follows: the meat is ground in a meat grinder, mixed with eggs and spices and then laid out in a symmetrical shape.
It is also possible to cool cylindrical dishes. Fish aspic is cooled under load.
Terrine - Terrine
This is a kind of roll of vegetables, minced meat or fish, which, after baking, is usually covered with jelly to prevent weathering of the dish along the edges. Served chilled.
Vegetable or fish terrines can be prepared without baking - poured with gelatin and cooled in the refrigerator.
The output is - jellied. Andouillette
French spicy sausage, which is made from pork (cow or veal) stomach and intestines, previously soaked in wine, with the addition of hot pepper and salt. The filling is placed in the pork intestine, after which it is ready for cooking. nine0003
Serve hot or cold with or without garnish. Also, this sausage can be cooked on the grill.
Delicacies
Truffles — les truffes
The refined taste of truffles perfectly complements almost all French cuisine. Experienced chefs advise combining this delicacy with products that do not have their own pronounced taste.
The French boil and steam Périgord black truffles, preferring to pair them with eggs, potatoes, meat dishes, pâtés and salads. Many dishes are only “flavored” with truffles: the ingredients are placed directly next to the delicacy mushrooms before cooking. nine0003When choosing wine for truffle dishes, you should pay attention to white wines Burgundy Grand Cru or Meursault, red wines to classic Bordeaux.
Foie gras
Delicate foie gras is the pride of French cuisine. This dish is prepared from the fatty liver of a specially fattened goose or duck. For foie gras, only the freshest liver is used. It is most often prepared by cutting into slices and frying until crispy in olive oil.
Another common way to prepare foie gras: goose liver marinated with spices, pepper and salt, very often truffles and Madeira are added to it. All this languishes for about an hour in the oven or stew in a pan with a thick bottom. nine0003Foie gras is traditionally served with mushrooms, lettuce, baked apples, sweet and sour berries. Such an exquisite dish goes well with dry white wine, champagne and Calvados.
Oysters - les Huître
The French love fresh seafood and their national cuisine is full of dishes with different variations of these seafood preparations. Oysters are one of the most famous French delicacies and can be used in both hot and cold dishes, boiled, fried and even made into soups.
nine0003 Most often, this delicacy is served raw, and the oysters must be alive. The classic serving of raw oysters is as follows: a multiple of six of the number of open shells is beautifully laid out on a tray of crushed ice and sprinkled liberally with lemon juice. In addition to them, rye bread with butter, sour or spicy sauces (for example, from wine vinegar) and shallots are usually served. From alcoholic drinks, oysters go well with dry white wine and brut champagne. nine0003
Snails — les escargots
Another favorite French delicacy is snails. There are a great many options for their preparation, the most common are boiled or baked on coals. As a rule, before cooking for 1-2 weeks, the snails are periodically washed from mucus and kept on a starvation diet. For cooking, they are thrown into boiling water for literally a few minutes and thrown into a colander, rinsing with cold water. When baking the snail, it is enough to hold it over the heat for 10-15 minutes, then the slightly cooled shells are carefully separated from the tender meat.
nine0003 The most common way to serve snails, or as they are also called “escargots”, is with spicy garlic sauce. The sauce is prepared on the basis of butter, garlic, parsley, hard cheese and seasonings. The dish brought to readiness is served on a large plate with a gravy boat or in a special escargot. The taste of snails is perfectly complemented by dry wines: white, red or rosé.
Frog legs — des cuisses de grenouille
Although frog legs have long been a staple of French gourmet tastes, not every restaurant can offer this delicacy. Only the hind fleshy parts of the legs without bones are consumed for food. Pre-paws are thoroughly washed with cold water and marinated in spices. Then they are stewed with various seasonings or fried in batter. nine0003
In France, frog legs are usually served separately from the sauce with a side dish of vegetables. The taste of tender frog meat is reminiscent of chicken and goes well with white wine.
Chestnuts - les châtaignes
Chestnuts are the pride of the national French cuisine.
They are used to prepare hot dishes, soups, salads and delicious desserts, but roasted chestnuts have won the greatest popularity among the French. Roasted chestnuts can be cooked at home in the oven. In order for the fruits not to burst, you must first make a small cross-shaped incision on them. Before preparing other dishes from chestnuts, they must be peeled, cut and boiled for 2-3 minutes in boiling water. nine0003
For a beautiful presentation, a large flat plate is usually used, but on French streets, a fragrant delicacy is simply wrapped in a paper bag.
French pastry
Quiche - quiche
Quiche is an open pie with egg-cream-cheese filling.
The filling of the pie can be different: smoked brisket, vegetables, fish, meat and combinations thereof.
Tartiflette
Tartiflette is a potato casserole made with bacon, onions, dry white wine and cheese. nine0003
All ingredients are laid out in layers, the dish is baked in the oven.
Pissaladière
Pissaladière is an onion pie with its origins in the Provence region.
Filling of two varieties of onion (onion and leek) is laid out on the yeast cake. Thinly sliced lightly dried fish pulp, romidors, pitted black olives and black olives are used as decoration. Visually resembles pizza.
Desserts
Clafoutis
Clafoutis is an open fruit pie based on egg batter. Fruits are first laid out in a casserole dish, and then batter.
Classic clafoutis - cherry, canned cherries can be used. Also, clafoutis can be peach, apple, pear.
Profiteroles - les profiterole
Appetizing profiteroles - one of the most popular French desserts made from choux pastry. This delicacy is a small cake with various fillings. If profiteroles are stuffed with meat, cheese or mushroom stuffing, they can be served with broth. nine0003
Unfilled profiteroles are also great with first courses, and sweet cream, cream or ice cream turn them into a delicious dessert.
Sweet profiteroles, fastened with caramel and laid out in a cone, are called croquembush, it is very often prepared for wedding events. La crème brûlée
An airy French custard dessert with an appetizing crust is called creme brulee. For its preparation, egg yolk, sugar, cream, milk and flavors are used. All ingredients are mixed and heated, then baked in ceramic molds until the cream hardens. nine0003
At the end, the creme brulee crust must be carmelized under the grill or using a special burner. This dessert is usually served cold, pre-watered with caramel sauce.
Crepes - les crêpes
French thin pancakes made from yeast-free dough, called "crepes", will please any sweet tooth. Variations on the theme of crepes are endless, they are prepared with various fillings and baked in the oven. Most often, buckwheat flour is used for dough, which gives a dark color to ready-made pancakes. nine0003
The basic recipe for crepes includes the same ingredients as Russian pancakes, but more eggs are added to the dough.
