here the typical dishes from all over France. Their names as their ingredients have the same characteristics of their origin. In the northern half of France. butter and cream are the main ingredients. In Picardy, there is the chicken waterzooi based puolet with cream or cream mussels and fries.
In Alsace there is sauerkraut prepared with pickled cabbage and sausage.
ago By Lorraine quiche Lorraine what a savory pie with small larons.à Paris there is browned and onion, an onion soup with croutons and fried Burgundy gruyère.En tipical the crepes are sweet or salted butter, which are called galettes, made with flour complète.Le cassoulet, a dish of white beans with pork and goose is cooked with goose fat. In Provence there's bouillabaisse based poissons.de croutons and rust, or the basis of ratatouille of summer vegetables, tomatoes, eggplants, peppers and onions ..
0 comments:
Post a Comment