What is everyones favourite french dish, mine personally would have to be Boeuf Bourguignon, essentially a stew prepared with beef braised in red wine (preferably an assertive, full-bodied wine such as Burgundy) and beef broth with various vegtables. When cooked properly it melts in your mouth and the flavour is Immense
What is everyone elses favourite french food?
So many dishes so little time.
I always manage to have snails at least once every holiday. In Boulogne last time we were over I had a really excellent meal of Scallops in the old town.
One Christmas with French friends we had Sanglier which was unusual. We also had a meal that turned out to be some sort of mountain goat (Choufflier or something like that). Incredibly rare and very tender.
Also once in Calais the cheap menu had Coq au Vin on it which I had. It was better than anything similar I have had elsewhere.
The French also do the simple campaigne foods well such as the huge variety of cheeses some of which are only available a few kilometres around their place of manufacture. Likewise their pates are to die for.
I always manage to have snails at least once every holiday. In Boulogne last time we were over I had a really excellent meal of Scallops in the old town.
One Christmas with French friends we had Sanglier which was unusual. We also had a meal that turned out to be some sort of mountain goat (Choufflier or something like that). Incredibly rare and very tender.
Also once in Calais the cheap menu had Coq au Vin on it which I had. It was better than anything similar I have had elsewhere.
The French also do the simple campaigne foods well such as the huge variety of cheeses some of which are only available a few kilometres around their place of manufacture. Likewise their pates are to die for.
I have to agree with matchstickman i also love it when its made properly and for afters it as to be far breton yummy oh i wish
Pip
x
One Christmas with French friends we had Sanglier which was unusual.
Sanglier is of course wild boar; a lovely piece of meat especially after it has been hung for a few days. Personally one of my favourites is cassoulet; a stew of confit duck, toulouse sausage, haricots blancs and tripe - luverlly!!! The best that I have ever had is in and around Carcasonne.
Choucroute -in moderation!- Baekeoffe - Tarte Flambée - Escargots - Sanglier - Munster Cheese - in fact anything Alsacian!!
casperslides wrote:One Christmas with French friends we had Sanglier which was unusual.
Sanglier is of course wild boar; a lovely piece of meat especially after it has been hung for a few days. Personally one of my favourites is cassoulet; a stew of confit duck, toulouse sausage, haricots blancs and tripe - luverlly!!! The best that I have ever had is in and around Carcasonne. :tup
When our eldest did GCSE food tech he decided to specialise in French cooking. He was given a French cookbook by our friends (in French) and used recipes out of that. He had to select a signature dish which he cooked regularly varying the ingredients each time to see how it went. He chose cassoulet. Over the 2 years we had it with Rabbit, Beef, Lamb, chicken, veggie, pork plus lots of variations in the other ingredients. He got an A*
Our local French restaurant does an amazing Tartiflette Savoyarde which is a potato bake with white wine, cream, bacon and Reblochon cheese. Mmmm!
Oh yes! Tartiflette, and escargot but I especially love the OYSTERS, can't get enough of them when we are in Charente
Carol
Carol
Oysters in moderation, followed by Moule & Frittes. Or is that a Belgian dish? Love Normandy Moule - from the small fishing villages and not the tourist traps - never pay more than €10 
Oh what a question .............................. 
L'Escargot
Platter du fruit de Mer avec pain en boulé et une bouteille de Vin
Pineau --- any colour nicely chilled
or Pastis 51 either are perfect aperitifs for a long slow meal
Cassoulet
Spit roast Chicken eaten rustically with a Baguette and bottle of Breton Cidre on the beach
Spit roasted Sanglier
Oysters with Michel's chilli dressing (a little cafe near Royan)
Porc en croute (a French version of Pork pie much more jelly in it yum yum)
What I don't want to see for a while is those damn flowers in batter -- georgeous but I had too too many -- Acacia blossom I mean of course
That's it I'm hungry now and only just had breakfast
L'Escargot
Platter du fruit de Mer avec pain en boulé et une bouteille de Vin
Pineau --- any colour nicely chilled
or Pastis 51 either are perfect aperitifs for a long slow meal
Cassoulet
Spit roast Chicken eaten rustically with a Baguette and bottle of Breton Cidre on the beach
Spit roasted Sanglier
Oysters with Michel's chilli dressing (a little cafe near Royan)
Porc en croute (a French version of Pork pie much more jelly in it yum yum)
What I don't want to see for a while is those damn flowers in batter -- georgeous but I had too too many -- Acacia blossom I mean of course
That's it I'm hungry now and only just had breakfast
Yes MC I forgot the pate en croute. We always bring back a shed full and put it in the freezer.
We also bring back loads of those apericube cheeses.
We also bring back loads of those apericube cheeses.
Hi De Hi wrote:We also bring back loads of those apericube cheeses.
Why they sell it in Tesco's????
Hi De Hi wrote:Yes MC I forgot the pate en croute. We always bring back a shed full and put it in the freezer.
We also bring back loads of those apericube cheeses.
madcaravanner wrote:Hi De Hi wrote:We also bring back loads of those apericube cheeses.
Why they sell it in Tesco's????
I'll have to look!
some great recipies and dishes posted, i going to have to stop looking at this thread though cause everytime i do i get really hungry and wish i was back in france!
being a sweet lover - creme brulee.
I love bashing the top with my spoon and hearing it crack....
they also do a good creme catalan down here
I love bashing the top with my spoon and hearing it crack....
they also do a good creme catalan down here
nellycat wrote:being a sweet lover - creme brulee.
I'm not 100% certain
It's claimed to be "burnt cream" an Enlgish dish
also Creme Catalan is another version
check out
http://www.cremebrulee.com/creme.htm
I also heard creme catalan was the original, it originates from catalonia and is slighty different to crème brûlée as it is made with both cream and milk unlike the crème brûlée. Creme catalan was originally developed for the catholic holiday st josephs day where as the first origins of crème brûlée are open for debate. Either way it also happens to be a favourite of mine too and one of my deserts of choice .
.
It seems to have come from everywhere at the same time
So it is probably one of those recipes that Aliens sent down to earth
We all like so who cares where it comes from
So it is probably one of those recipes that Aliens sent down to earth
We all like so who cares where it comes from
And don't forget its Italian cousin - panna cotta!!!
Good point Gary, personally when its that nice who cares where its from!
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