French cuisine

French dish

  French cuisine reflects the evolution of centuries of social and political changes. While the time was passing, its cuisine has been adjusting the ingredients and the ways of serving. For example, in the Middle Age was famous the banquets using many herbs and spices; however during the French Revolution cooked with fewer spices and much more herbs.

  According to the region, the use of ingredients and dishes vary, but the most used items are cheese and wine, playing different roles. Besides, the French cuisine varies according to the season; for example, in summer the popular dishes are based on salads and fruits, and at the end of the season, mushrooms become fashionable everywhere.

  So, the ingredients are basically, among vegetables they have potatoes, green haricot, carrots, leeks, turnips, eggplant, zucchini, mushrooms and oyster mushrooms, common fruits like oranges, tomatoes, tangerines, peaches, apricots, apples, pears, plums, cherry, strawberry, raspberry, redcurrant, blackberry, grape and blackcurrant; meats such as chicken, squab, turkey, duck, goose, foie gras, beef, veal, pork, mutton, lamb, rabbit, quail, horse, frog's legs and snails; some seafood including cod, sardines, tuna, salmon, trout, mussels, herring, oysters, shrimp, calamari; and many herbs and spices according to the season such as fleur de sel, herbes de Provence, tarragon, rosemary, marjoram, lavender, thyme, fennel, sage, and many more.

  Some of their most representative dishes are Steak frites, Poulet frites, Blanquette de veau, Coq au vin, Pot au feu, Bouillabaisse, Endives, Boudin blanc, Foie de veau, Andouillette, etc. And some of their desserts are Chocolate Mousse, Crème Brûlèe, Mille-feuilles, Choux à la Crème, Tartes aux fruits, Religieuse, Madeleine, Tarte Tatin, Gâteaux, Éclairs, Profiteroles, etc.

  Recipes of France at and at