Visit Card For France
Writing a French kitchen is an ungrateful exercise. The long-awaited one of the world ' s best traditions has been a source of inspiration for followers from different countries. Suffice it to say that the names of a number of French dishes, wines, sauce, and the methods of handling and producing products themselves have entered many languages of the world and are understood without translation. France considers almost half of Europe ' s most popular dishes and beverages, and many of its productions have long become their own in the kitchens of other European peoples, becoming in a number of cases a world-recognized trademark (mayonez, Fricas, champagne or cannabis).
In general terms, the local culinary should be characterized by sufficiently bold combinations of many products, the widespread use of fresh ingredients in combination with sophisticated heat processing, beating of vegetables and roots, sauce and docks. The freshness and quality of the product are given priority, and the appearance and aromatic are often much more important than taste. French chefs feel all the characteristics of each product and try to transmit them in their meals with minimal distortion. Yet the old people ' s kitchen, which is often radically different from the widely decorated haut cuisine, has not lost its position and continues to be popular in many regions of the country.