Many Information and Interesting Facts about French Cuisine

Although French cuisine is very diverse, including a wide variety of foods and recipes of national and regional cuisine. French cuisine is often classified as serving national and regional cuisine. common bread in French cuisine are String, Stick, flute, pain and pain Poilane (large plant xe), bouillabaisse (fish soup), endive (chicory), white pudding (bread crust Delicatethick Circular).
Steak fries are tasty dishes (meat, potato chips), fried chicken (chicken fried), Veal Blanquette (stewed beef), Coq au vin (chicken in red wine), pot au feu (beef stew flavored sausage similar mid Bockwurst), Rabbit Stew (rabbit), beef liver (liver stop) and Andouillette (sausage).
LORRAINE dishes include Quiche Lorraine, Stew Lorraine, and Lorraine Pate. Specialties include trim Alsatian choucroute (sauerkraut with sausages, bacon and potatoes), spaetzle, Baeckeoffe, Kugelhopf, Bredel, Beerawecka, Mannala, outbreak, Cake and baba au rhum.
Nord-Pas-de-Calais (Artois, Flanders, Hainaut) – include dishes PICARDIE Andouillette Cambrai stew (beef cooked with beer), Potjevlesch (canned meat of four), waterzoï (stew of freshwater fish), pickled ( cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables) and Flamiche.
NORMANDIA dishes include tripe mode de Caen (tripe cooked in cider and calvados), stew (fish cooked in apple cider), mussels with cream sauce Normande (mussels cooked in white wine, garlic and cream) and Pie Norman ( apple pie). Burgundy specialties include beef Bourguignon (beef stew with red wine), Burgundy snails (snails baked in their shells with parsley butter), oil fondue (melted in which pieces of meat are cooked), Gougère (cheese puff pastry) and Pochouse (fish cooked in red wine).
Dishes include AVEYRON Tripoux (tripe ‘parcels’ in a tasty sauce), truffles (potatoes fried with garlic and young Tomme cheese), Aligot (mashed potatoes blended with young Tomme cheese), Panset Gerzat (the guts of lamb cooked in wine , shallots and blue cheese), and Aveyronaise salad (lettuce, tomato, Roquefort cheese and walnuts).