what do you like in french cooking... except steak/french potatoes ?

Question

thanks for yor all greats comments...
I like your response and I think french yahoo must follow exemple to your attitude.

Answer 1

I simply love the French creme sauces especially those which use shallots, brandy and butter as well. I make several variations, one with dijon mustard, one with beef stock, one with blue cheese, one with the Mexican huitlacoche fungus and one with a Mexican chipotle flavoring.

And I don't see why people reject French style potatoes. Pan fried or oven roasted potatoes in a French style are simply excellent, in fact I mix a French recipe with an Indian one for parboiled potatoes pan fried in butter with garlic, ginger, cumin and red chili flakes (or paprika if you don't want it "hot"). My family swear they are the best potatoes on Earth.........

Answer 2

As a huge fan of France, I don't think I would qualify steak or french potatoes as French. The French have great gastronomy, but some of my personal favorites are the "Canard a l'orange" (Duck with an alcohol flambe orange sauce), la "tarte Tatin" (a pie in which the crust is on top rather than on the bottom of a deep dish) and different "gibiers" such as boar, or pheasant prepared with wine sauce. Otherwise, I've also done the frog legs, the snails, and all that other stuff which is pretty good too. Also, great cheese!

Answer 3

I love good French bread and croissants. Creme Anglaise is good, too. In fact a croissant with Creme Anglaise filling would kick it! There is lots of good French cooking, especially the vegetable salads.

The French are very good with pastries, but so are the Austrians and Italians, the Belgians and undoubtedly, the Swiss.

Answer 4

French Onion Soup!

Answer 5

Duck confit, and in fact I am making one tomorrow.

Duck legs (skin on), which you put in a jar and cover with course sea salt and melted duck fat (add a bay leaf and a few allspice and pepper berries). Seal the jar and leave at room temperature for a couple of weeks. Then you remove the duck legs (and skim off the excess fat) and cook them in the oven.

The famous dish from the southwest of France, cassoulet, is made with duck or goose confit, Toulouse sausages, tomatoes and white (cannelli) beans and is slow-cooked.

The duck is so tender it just falls off the bones.

Answer 6

Tout. They take alot of pride in the growth and cultivation of their products. Their butter, their cream, creme fraiche, chickens(bresse), beef, escargots, vegetables, quiche, and tarte tatin. Even their honey. pate de foie gras, everything. Even the bread, go to Paris and if you try anything you have to have a crepe on the street. Fabulous!!! Stews, soups, and the wines, and liqueurs.

Answer 7

Salade aux Gesiers. . .followed by
Lotte dans une sauce basilique,
Roquefort,
Creme Brulee. .
with a good Marsanne for the first 2 courses, a Brouilly with the cheese and of course Champagne with the creme Brulee. . . followed by a Cognac and a Taxi home

Answer 8

All the really good pastries like croissants, palmiers and french bread, and also I like french fries (but i don't know if they're from france)

Answer 9

Have you ever had boletus mushrooms (the italian name is porcini and it's french name is cèpe)? Oh man, sautee them and serve them in a french onion pasta. They will blow your mind if you like mushrooms.

Answer 10

Bonne femme. It is made of filet of sole rolled around shrimp. These are baked in lemon juice, cream and shredded cheese.