French cuisine


  • All of French cuisine
  • Snacks French cuisine
  • Soups and main dishes of French cuisine
  • Desserts French cuisine

French cuisine is considered one of the most popular and favorite cuisines. Tourists are always fascinated sophistication dishes elegant feeding and incredible taste of French cuisine.

 Snacks French cuisine
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All of French cuisine

Traditional dinner at the French starts with cold or hot snacks after eating soup (such as vegetable stew), salad and vegetables, then - the main dish. By the food is always served a glass of wine - red or white. To date, very popular pink wine.

National French cuisine has a very wide application of root crops and vegetables. Very popular salad vegetables are rich in vitamins, artichokes, asparagus, lettuce (fresh and canned), leek. To the second dishes of meat traditionally served coleslaw and green salad.

French chefs in the kitchen uses a lot of different kinds of meat - beef, lamb, veal, game, poultry - and actively using heat treatment: stewing, frying, boiling. The meat used in the preparation of various salads. Very original method - flaming (burning down) food. In most cases, it cooks used in preparing meat. When a table dish pour brandy and set on fire. This method gives the food taste and specific flavor.

Very common and popular dishes from freshwater and saltwater fish - flounder, cod, halibut, mackerel, pike, carp, as well as seafood such as shrimp, oysters, scallops, lobsters.

In a huge number of French cuisine sauces. There are more than 3000 species. Sauces used in the manufacture of salads, cold dishes and meat dishes.

The French cooking is rarely used milk and dairy products. Cheese is an exception, as it is used for cooking various dishes. Cheese is mandatory before dessert is served.

A popular dessert in French cuisine are the creme brulee, chocolate fondant, creme caramel and fruit. In France, many dishes of frogs' legs and snails. Below are the dishes with a simple set of ingredients.

 soups French cuisine
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Snacks French cuisine

In France, a snack often served in rich dishes. Very common terrine recipes, julienne, paste, etc.

Julienne with chicken and mushrooms


  • Chicken breast - 500 g;
  • Mushrooms - 300 g;
  • Onions - 150 g;
  • Sour cream - 300 g;
  • Cheese - 100 g;
  • Vegetable oil - 2-3 tbsp .;
  • Salt to taste;
  • Pepper to taste.

Cooking method:

Finely chop mushrooms, chop the onion. Boil chicken, chop. Next, fry the mushrooms and onion for 3-4 minutes, then add the chopped chicken and fry for another minute 2. Add to the mushrooms and sour chicken, stir, and cook for 2-3 minutes still. Add pepper and salt to taste. Further, all spread in pots, sprinkle with grated cheese and put in the oven for 5 minutes at 170 degrees.

Chicken terrine with dried tomatoes


  • Chicken fillet - 800 g;
  • Milk - 1 item .;
  • Chicken Egg - 2 pcs .;
  • Onions - 1 pc .;
  • Tomatoes - 50-80 g;
  • Garlic - 3 cloves;
  • Vegetable oil - 2 tsp .;
  • Bacon - 100 g;
  • Nut nutmeg to taste;
  • Sea salt to taste;
  • Ground black pepper to taste.

Cooking method:

Remove the skin from chicken, cut in its sole discretion. We shift into a deep bowl. Cut the onions, fry in oil. We shift all in fillets and pour fat milk. Using a blender, beat all into a homogeneous mass. Add to this a lot already beaten eggs and stir again all. Add the weight of garlic, squeezed through chesnokodavilku, nutmeg, pepper, salt. Dried tomatoes should be added and well mixed. Sliced ​​bacon, decompose it into shape.

Then lay out the chicken mince, all flatten. Top close all remaining bacon. We send in the oven for 40 minutes at 180 degrees. After cooking, pull out and wait for cool down completely, then remove in the refrigerator. Terrine served chilled.

Liver pate


  • Chicken liver - 400 g;
  • Carrots - 150 g;
  • Onions - 150 g;
  • Butter - 50 g;
  • Vegetable oil - 30 g;
  • Garlic - 2 cloves;
  • Salt and pepper to taste.

Cooking method:

Rinse the liver and cut all the veins. Chop the carrot, onion and garlic. Then fry the liver in oil 3-4 minutes. Add the vegetables, all season with salt and pepper. Mix everything and cook for 10-15 minutes. Transfer the liver and vegetables (juice, which was formed) into a blender, chop everything. Transfer the paste to the form. Melt the butter and pour it into a paste, put into the refrigerator. Serve with crackers pate better or bread.

Salad with pears and goat cheese


  • Spinach - 100 g;
  • Almonds - 20 g;
  • Pear - 1 pc;
  • Lemon juice - 1 tsp .;
  • Goat Cheese - '30

Cooking method:

Coarsely chop the almonds. Mash with a fork goat cheese. Cut into thin pear. Rinse and dry spinach. Put everything in a bowl, add the almonds, grated cheese and lemon juice.

Home mustard


  • Mustard powder - 4 tbsp .;
  • Sugar - 1 tsp .;
  • Pickle - 200 ml;
  • Vegetable oil - 1, 5 tablespoons

Cooking method:

Mustard is more convenient to plant tomato brine, as it already contains sugar, salt and spices. you get mustard effortlessly.

Brine is necessary to drain and heat. Add sugar and stir until dissolved. Then you need to add the mustard powder and mix all until smooth, add the butter and mix again. The resulting mass is poured into the jar, tightly cover and leave at room temperature for 15 hours for ripening.

 Desserts French cuisine
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Soups and main dishes of French cuisine

It must try the traditional French onion soup. Also serves meat or poultry with different side dishes as a main dish, a glass of wine accompanying the meal. We need to lay the table nicely, to truly experience the atmosphere of a French meal.

Onion soup


  • Onions - 3 pcs .;
  • Dry white wine - 100 ml;
  • Beef broth - 1 liter;
  • Garlic - 1 clove;
  • Wheat flour - 1 tbsp .;
  • Cheese - 100 g;
  • Wheat bread from flour of first grade - 4 pieces;
  • Thyme - 1/2 tsp .;
  • Bay Leaf - 3 pcs .;
  • Salt and pepper to taste;
  • Olive oil - 20 g;
  • Sugar to taste.

Cooking method:

Cooking onions - is the most important part of this recipe. It is necessary to heat over medium heat 2 tablespoons olive oil in a deep frying pan. Next, clean the onion and slice it lengthwise slices. Fry the onion in a frying pan over high heat, stirring regularly. After 10 minutes, add a pinch of sugar, so that the bow will acquire a brown color. Fry should be to the point, until the onions are covered with caramel (about 30 minutes).

Then you need to turn down the heat. Next you need to clean and squeeze the garlic to the pan, stir and cook 1 minute. Add all the flour and mix again, obzharivaya another 5 minutes. Then pour 1/2 Art. wine (dry, white), and let simmer for 5-8 minutes weight.

Add the bay leaf, thyme and black pepper. After all it is necessary to pour the beef broth, add salt (to taste), mix everything and bring to a boil. After all cover and reduce heat. The soup should be cooked in such a state of 30-40 minutes. While the soup is ready, should make toast.

Then pour the soup into a bowl and put a piece of white bread (toast). On and around the bread to put a little cheese. Next, heat the oven to 180 degrees and place the plate for 10 minutes. Once the cheese zapechetsya need to get a plate and serve. Bon Appetit.

Goose leg with apples


  • Goose - 8 pcs .;
  • Apples - 4 pcs .;
  • Onions - 3 pcs .;
  • Apple juice - 250 g;
  • Rosemary - 2 pcs .;
  • White wine - 125 g;
  • Olive oil - 30 g;
  • Salt to taste;
  • Ground red pepper to taste.

Cooking method:

It is necessary to wash the goose leg and wipe dry. After rub with coarse salt and ground red pepper. Baking dish grease, put the crow's feet and simmer for 1 hour a preheated oven at 150 degrees. While the goose in the oven, clean the onions and cut in half. Apples cut into rings, finely chopped rosemary. After an hour add to the legs of onions, apples, rosemary, juice and wine. Simmer for 1, 5 hours. Check for availability and serve hot. Bon Appetit.

Vegetable Saute


  • Sweet red pepper - 100 g;
  • Carrots - 100 g;
  • Zucchini - 200g;
  • Onions - 100 g;
  • Frozen green peas - 100 g;
  • Garlic - 1-2 cloves;
  • Cherry tomatoes - 100 g;
  • Vegetable oil - 30 ml;
  • Salt and pepper to taste.

Cooking method:

Cut into julienne peppers and carrots and zucchini - thin slices. Then pour into a pan (skillet) and very hot oil. After add the zucchini, carrots, peppers and onions, cut into half rings. Cook 2 minutes, shaking the pan. Add peas and cook again minutes 2. Add the garlic, salt and pepper. Add the cherry tomatoes, cut in half. Cook everything for 2-3 minutes. The dish is ready!

Baked omelette with zucchini


  • Chicken Egg - 2 pcs .;
  • Zucchini - 50 g;
  • Onions - 20 g;
  • Milk - 100 ml;
  • Vegetable oil - 10 g;
  • Salt and pepper to taste.

Cooking method:

Zucchini and onion finely chopped. Fry for 2-3 minutes. Beat eggs with milk, mix zucchini with eggs, salt and pepper to taste. Prepare the masses poured into a mold and bake at 190 degrees for 15-20 minutes.

Quiche Lorraine


  • Wheat flour - 180 g;
  • Butter - 60 g;
  • Egg chicken - 4 pcs .;
  • Bacon - 150 g;
  • Cheese - 100 g;
  • Cream - 50 ml;
  • Salt and pepper to taste.

Cooking method:

Sift the flour, add salt. Next, add the cold butter. To rub the flour and butter to a state of crumbs. Add the weight of 1 egg and 1 egg yolk. Knead the dough, roll it out after, put in the form (22-24 cm), making small ledges. Finely chopped pancetta or bacon. Cheese grate. Beat 2 eggs and cream to fill. Then pour the filling stuffing, add salt and pepper to taste. Bake for 40 minutes at 190 degrees.

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Desserts French cuisine

French desserts is very spicy and delicious. The most popular - a creme brulee, biscuits, flan, etc. Very popular and rich pastries (brioche), used to make French toast, ideal for breakfast.

Thin French pancakes


  • Wheat flour - 100 g;
  • Egg chicken - 4 pcs .;
  • Milk - 175 ml;
  • Water - 75 ml;
  • Butter - 25 g;
  • Salt - 1/2 tsp

Cooking method:

It is necessary to sift the flour and mix with the salt. Separate the white from the yolk of 1 egg. Protein not be used. In the middle of doing a recess to pour 3 eggs and yolks, a little milk. Knead the dough, it will turn thick and uneven. With corolla break lumps, continue beating and add the remaining liquid. At the end should be added to the oil, mix well. Put the dough in the refrigerator for 30 minutes. Heat a frying pan and coat with oil. Pour a bit of pancake dough, distributing weight over the entire pan. When one side is done, turn over.

Chocolate madeleines


  • Sugar - 110 g;
  • Egg chicken - 3 pcs .;
  • Butter - 130 g;
  • Wheat flour - 150 g;
  • Cocoa - 3 tbsp .;
  • Baking powder - 5 g

Cooking method:

Mix the sugar with the egg. Thoroughly whisk. Further it is necessary to melt the butter, and then cool it. Mix flour with baking powder. And gradually add the flour to the egg mixture. Next, pour the butter and mix all. Add cocoa and stir all the time. Coat the molds with oil and pour 2/3 of the dough. Bake for 8-12 minutes at 180 degrees.



  • Chicken egg - 5 pcs .;
  • Milk - 500 ml;
  • Sugar - 125 g;
  • Vanilla to taste;
  • Potato starch - 2 tbsp

Cooking method:

Separate the whites from the yolks. Leave the yolks, whites do not need. To add the yolks slightly more than half of the sugar. Stir and add the starch. Stir until all connections. Heat the milk with the remaining sugar. Pour a little of the egg mixture, stir. Pour the rest of the milk. Set the bowl in a water bath (water should not boil rapidly). Constantly interfere with, bring a lot to a boil and boil 1 minute. Cover with foil and refrigerate the prepared sauce. /

We hope that these recipes you like.

 French cuisine