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Best French dishes

G

Gaiane

Newbie
Hi guys,

I travelled in France 2 months ago, I gave a try to famous French dishes but all were perfect. The well-known “Coq au vin” or “Beef bourguignon” for example, they are delicious. How about you? What is your favorite French dish?

Share your experiences
 
Moules Mariniers, just love seafood :D:D

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Haven't been to France much but cook both Coq au vin and Bouf bourguignon myself, along with home-made varieties with lamb or mutton or whatever I have at hand. Good, robust peasant cooking for peasants like us.

Regarding the mussels, I managed to food-poison hubby a few years back. He refuses to have them in the house since. But I love moules mariniers and may try to reintroduce it sometime soon, while I still am someone to be pitied and must have my own way, lol!
 
My family lived in France a few years back. Not strictly 'posh', but loved their frites with Dijon mustard, and pancakes from the vans. All a no no now. Sob.
 
bludy nice! thinly sliced veal cooked in morel mushrooms, cream and brandy. Usually served with rösti potatoes in Switzerland where I live.
 
have to find a recipe for this, love mushrooms, cream and brandy but will probably pass on the rösti. Thanks Daisy1!
 
Salltwater lamb in Norandy, with a few glasses of calvados.
Lobster thermidor with a dry Bordeaux
A decent coarse cut pork sausage off the bbq, with a Pelforth brune or three.
Snails in a garlic butter with a decent claret.
Frogs legs, floured and fried, with a sauvignon blanc, or again with a white bordeaux.
 
Thommothebear said:
Cassoulet for me, made with confit duck and high quality toulouse sausage with plenty of garlic.
Click to expand...

Arghh, too fatty for me but as a raw blubber eater, I can see that you would be quite at home Thommo.

For me, the french patisserie is what it is all about but, sadly off limits now. Having more knowledge of German cuisine though I do very much like the foods served up in Alsace Lorraine and Tarte flambée alsacienne is something which is very very tasty and the pastry base so thin, it doesn't spike me at all.

tarte-flambee-alsacienne-flammekueche.jpg
 
Yorksman said:
Arghh, too fatty for me but as a raw blubber eater, I can see that you would be quite at home Thommo.

For me, the french patisserie is what it is all about but, sadly off limits now. Having more knowledge of German cuisine though I do very much like the foods served up in Alsace Lorraine and Tarte flambée alsacienne is something which is very very tasty and the pastry base so thin, it doesn't spike me at all.

tarte-flambee-alsacienne-flammekueche.jpg
Click to expand...

Cassoulet is not as fatty as you might imagine actually, most of the fat can be skimmed off.

Which reminds me of a lovely french recipe. i cant remember what its proper name is, but its called mock venison in English. Leg of lamb with ALL visible fat and skin removed (looks very scruffy to begin with), marinated for 24 hours in a mix of olive oil, crushed garlic, finely chopped shallot, crushed rosemary, bay leaves, thyme and a good red wine - something robust is best, like a good shiraz, then roasted preferably in a wood fired oven or stove. First had this down in the Carmargue about 20 years ago and been cooking this myself ever since. Lovely and even better with Mutton. Ideal for service to people who dislike the thought of


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Yorksman said:
Arghh, too fatty for me but as a raw blubber eater, I can see that you would be quite at home Thommo.

For me, the french patisserie is what it is all about but, sadly off limits now. Having more knowledge of German cuisine though I do very much like the foods served up in Alsace Lorraine and Tarte flambée alsacienne is something which is very very tasty and the pastry base so thin, it doesn't spike me at all.

tarte-flambee-alsacienne-flammekueche.jpg
Click to expand...
Flammkuche? Zwiebelkuche? Looks very nice indeed!
 
Fondue bourguignonne: diced fillet steak cooked in hot oil at the table, so not recommended for small children or wobbly dining-tables! I used to like this with crisps, 2 or 3 different sauces and some salad - really easy, but now I'm going to find low carb alternatives! Dijon mustard, anyway, and not forgetting the burgundy ...
 
Totto said:
Flammkuche? Zwiebelkuche? Looks very nice indeed!
Click to expand...

Yes, it is sold as Elsässer Flammenkuchen in Germany at the various festivals throughout the year. Zwiebelkuchen was as far as I remember very popular in Germany as a festive autumn snack, with crispy cheesy bread and with New Wine, the sort that tastes like grape juice but which is alcoholic. In Strassbourg, it is still called Zwiebelkueche rather than Tarte aux Oignons. Once the new wine is ready, lots of bars and cafes start serving it early evening, to catch people on their way home. Zwiebelkuchen is deeper than the Flammenkuchen:

77d1cee2-c0ed-4e88-b49d-56319654c2df.jpg
 
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