Snapshots from Paris - Gastronomic window

Who had ever visited the city of haute cuisine finds that eating "out there" is not cheap affair, on the other hand, however, balanced by the fact that in 99% unless you visit any brasserie or restaurant or bistrot, you don´t make mistake. Despite initial disregard waiter who will overlook you how field-ropes, and even if you're a native Frenchman, do not be discouraged, and you will have the opportunity to experience one of the finest cuisine in the world.

When ordering appropriate drink give for a time, especially when you do not know what actually you would like to eat. Mostly wine by the glass are not poor quality, but it is better to reach for the bottle. In many places, you can even order a bottle of 0.375 l. As a representative of soft drinks I can recommend mineral water Badoit. Who taste it, never wants another else. The French specialities: do not miss the opportunity to taste the snails, by them French are well-known. Some training, what you can expect, you have alredy known from a romantic film Pretty Woman I guess. Yes, it is served from the beginning exactly the same: get special tongs and miniature fork, usually a plate or bowl with recessed hollows on the shells of snails which is usually hot. As for the taste, it's like, let's sophisticated mushroom, but with something extra. Tastiest combinations in my opinion, is a classic - the snails Burgundy - with butter, parsley and garlic. And in case you put them both, garlic, then you do not have to deal :-)

Another typical example of French haute cuisine, or "higher gastronomy" are goose liver called "foie gras". Now leaving aside the ethical side of things, how to get them (to come into proper liver fat content, are fattened geese and cluttering), but let's focus on their taste, replace it is impossible. Usually served with a lightly dry toast and various kinds of jam, my favorite is the fig. Although the consistency of foie gras tempting anoint you the toast, never, I repeat never, do not do that before the Frenchman! But only a fork, scoop up the necessary amount to treasure along with marmalade on toast and in your mouth, let dissolve easily get used to the taste buds nova flavor and then use the chewing muscles.

The alleged aphrodisiacs are oysters. In my opinion it is because they are usually served with white wine or a nice complement with champagne. Here is the first council drizzle with lemon, remove the mussels from the shells and put into the mouth. Oysters can then either love it or not. Other categories are mussels. Again, I recommend the simple preparation, the best one - cooked in vegetable bouillon with parsley and white wine. Although you get the cutlery, protect to use it because you are threatened again, you'll end up in a gastronomic hell :-) shell is almost a religious ritual recruit box mussels others. On the contrary, it is usually served authentic French fries are allowed to eat with your hands. With this combination is often seen in Belgium, which is just about the primacy of disputes with the country of Gallic´s cock. To the mussels can definitely order a beer Kronenbourg 1664, is finer than Czech Pilsner Urquell.

That´s it to the most famous gastronomic French meals, even though it could continue indefinitely. And that snails are popular, can be also convince on the annual Christmas markets, where you can get a baguette with snail filling. A propos - baguette. An inseparable part of every French household equipment. I have a theory on that: There is currently manifests French cohesion and solidarity, because where else than in a French family you get one long baguette, on which are then separated and shared. Even renowned hotels of all known hotel chains serve a breakfast baguette, you yourself, using a cloth napkin, hold and spending. In contrast, in the Czech Republic everyone has own a roll. The same with blanket – French have got only one large doube blanket, but this is different capture.

Bon appétit!

#seafood #Frenchcuisine #Paris