Bouillabaisse
BOO-yuh-BAYZ
A provençal fish stew that originated in the port city of Marseille, Bouillabaisse was once a poor man’s meal which has now turned into a high-class tourist meal. This hearty yet elegant soup is served in two dishes. One will have the fish and the other will have the soup or broth in it. An ideal Bouillabaisse will have at least three kinds of fishes – scorpionfish or rascasse, sea robin and European conger. Other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus are also added to this provençal stew to make it more enticing and delicious. The taste of the soup is elevated by adding flavourful spices and ingredients like olive oil, onion, garlic, leeks, bay leaf, saffron and pepper. This stew is eaten by pouring the soup on top of the fish dish so that when you take a mouthful of both together, it is a burst of amazing flavours in your mouth.
Coq au vin
KOHK-oh-VAHN
Coq au vin or Chicken in wine, a delicacy among the French is a rich stew made of chicken, red wine and flavourful spices and vegetables. The chicken is first browned in melted butter in a pan and is then braised in a rich sauce of red silky wine, sauteed onions and garlic, bacon and parsley.
Foie gras
FWAH-GRAH
French for “fatty liver”, foie gras is the liver of a duck or goose that has been fattened by a process of force-feeding. Served either as a pate or a mousse, foie gras has a very creamy and rich texture with a buttery and delicate flavour. It is mainly served as an hors d’oeuvres or as an accompaniment to a main course.
Boeuf bourguignon
BOOF-boor-gheen-YOHN.
Boeuf Bourguignon is a mainstay of French classical cooking. Having its roots in the Burgundy region of France, this quintessential French dish has over time evolved into being a part of haute cuisine. This delicate yet rugged beef preparation gets its flavours by braising beef in full-bodied red wine and a stew of bacon bits, onions, mushrooms, carrots and a mix of herbs such as thyme, bay leaves and parsley. You know that this dish is a success when the tenderised meat melts and its flavours burst like the fourth of July fireworks in your mouth.
Crêpe
CREHP
What is better than a soft buttery thin pancake? Top that with gooey melted chocolate goodness, powdered sugar, strawberries and whipped cream and you will be in cloud nine. Crêpes are thin pancakes that are sold on the streets of France. The best part of crêpe is that you can stuff and dress them with whatever filling you want, be it savoury or sweet. A crêpe can be stuffed with veggies or eggs and if you want it sweet, you can stuff them with chocolate sauce, fruits and cream. Crêpes are simple and flat but their different flavour forms make it very popular among the french and are a definite showstopper.
Croissant
CWA-sohn
The French are known for their decadent pastries and cakes. One such delicious pastry is the croissant known by its crescent shape. This delicacy is made using a puff pastry. The dough is layered with butter, rolled and folded several times and rolled into its shape. Croissants can also be made in such a way that they can be filled with jams, dry fruits like sultanas and also a chicken or pork mince. They are a versatile pastry that can be eaten as a sweet or as a savoury snack.