Features of French cuisine

Each country is characterized by its own combinations of flavors. And if for Germany it is sausages and potatoes, and for Italy – pasta, tomatoes and basil, in France everything is more individual. Nevertheless, the pillars of French cuisine are garlic, cheese, onions and cream (by the way, pasta carbonara with cream is just a French influence on Italian cuisine), and in the south – tomatoes and thyme. The French know how to cook duck and lamb like no one else. French cheeses are a separate song. Cheese is added much and generously in all continental areas. Special mention should be made of goat cheese, an indispensable attribute of French cuisine.

Baguette is the king of French fast food. Not this American soft bun, but the real French baguette, with a crispy crust, a constant attribute of the pseudo-French photos of foreign young ladies in berets and striped shirts. In numerous French bakeries, it is the baguette sandwiches, with mayonnaise, of course, that will be a hit. But you have to hand it to them: the subtle play of flavors (goat cheese + honey + nuts, for example) combined with the freshest bread makes these sandwiches into culinary masterpieces. Which, by the way, are inexpensive, from 4.5 to 7 €, yet very filling and quite tasty (well, it depends on the bakery). At least it remains the only option to eat, if suddenly hunger strikes outside the lunch hours of restaurants (12:00 – 14:00).

Of course, French cuisine depends on the region: mussels and seafood are popular by the sea, beef and lamb in the interior of the continent, duck in the southwest, pork and wild boar in Corsica. But nevertheless, there are a number of hits that can be found all over the country.