The most exquisite cuisine of the world

• The most sophisticated cuisine of the world

The title of the most exquisite cuisine rightfully belongs to the French world. Cooking for the French is not just the process of cooking, and art, comparable to poetry, music and painting. French gastronomy has created hundreds of recipes for sauces and desserts, seafood, meat, vegetables, cheeses and wine. Here dominates the so-called haute cuisine, which equals chefs from around the world. Traditionally focusing on table setting and decoration of dishes directly themselves.

Baguette - a symbol of French cuisine. This baked product has a crisp and airy crumb. Form - long (about 65 cm) and thin (about 5-6 cm). By tradition, a baguette is not cut and break into slices.

Croissants - inalienable morning treat every Frenchman. It is served with coffee, tea or cocoa. Translated from the French. sroissant means "crescent".

Kish - flan with a variety of meat, fish and vegetable stuffing, suffused with filling of cream, eggs, cheese and seasonings. We decided to eat for lunch or dinner.

Foie gras - liver overfed duck or goose. Traditionally served cold as a snack after. It is worth noting that in some countries the current legislative ban on the production of foie gras, as it is considered animal abuse. Abnormally enlarged liver is obtained in the process of forcible fattening of poultry, which is divided into three stages. The first four weeks of life, the animals is carried out in dark rooms, and easy to grow, the next four weeks, they are locked into a specific individual cells, where they are in large numbers give foods high in protein and starch in the eighth to tenth week using special probes through the pharynx to the birds daily pour up to 2 kilograms of grain and fat.

A rooster in wine - fried or stewed rooster bird entirely qualitative expensive wine. The dish originally from Burgundy

Bouillabaisse soup - from several types of fish and seafood. The dish comes from Provence.

The French onion soup - a dish originally poor. It is prepared from the broth and onion with cheese and toast.

Ratatouille - vegetable stew seasoned with Provencal herbs. It served as a separate dish or side dish to meat. Pudding comes from Provence.

Boeuf Bourguignon - beef braised in a wine sauce with vegetables.

Ragout of lamb Provencal.

Pissalader - open zwiebelkuchen, vaguely reminiscent of pizza. The dish comes from Provence.

Dried duck breast.

escargot - haute cuisine dish, which is a marinated snails. Served with herb butter.

Cheese souffle.

Sole Manera.

Creme Brulee - dessert in the form of a custard with caramel crust.

Profiteroles - cakes of choux pastry, filled with cream.

Macaroni - the sweetness of the egg whites, icing sugar and almond flour. Served in the form of two halves fastened cream.

Meringue - Meringue

Cake "Saint-Honore".

The Christmas log.

Clafoutis - flan.