French Food!

Typical of the Alsace region, it is a savory pie made with shortcrust pastry, cream and egg. It is flavored with nutmeg and pepper, and pieces of bacon are added, although you can try other variations with a myriad of ingredients.

This is a very thick mashed potato, thicker than usual, which is mixed with unrefined cheese, known as tomme fraîche. Garlic, butter or even fresh cream is also added.

Also invented by the French. In this country you will find the sweet version, with ingredients such as cream or strawberries, as well as the savory one, with ham and cheese. As in the case of quiche, it is possible to find them with other ingredients.

It is very similar to the Spanish ratatouille, although with nuances. To prepare it, a stew based on garlic, peppers, zucchini, onions and eggplants is used. Once cooked, spices such as thyme, bay leaf, basil and oregano are added.

It is one of the most famous dishes of French cuisine and it is not for less, since its flavor is exquisite. The onions are cooked very slowly in butter and oil. Then, they are served in bowls and slices of bread with grilled cheese are added.

Also known as caçolet, it is a stew very similar to the typical Spanish beans. White beans are used and accompanied with different types of meat. They can be cooked with chicken, pork or even beef. The pieces can also vary, from pork ribs, bacon or Toulouse sausages, among others. The truth is that it is a recipe that will vary a lot depending on the area where we are.

Is one of the most delicious dishes that we can taste in the country. It is a roast leg of duck, however, the way to make it is quite peculiar; and the technique of preparing the confit is one of the oldest that exists. The piece of duck is salted and then it is blanched in its own fat. The whole process takes almost 3 days. Then, it is served with roasted potatoes as a garnish.

Is one of the most famous dishes in French Occitan gastronomy. It is a kind of chicken stew (although other types of meat can also be used), with turnips and onions, but whose main characteristic is the red wine, of which a good amount is poured.

This recipe consists of hake logs or loins served with a special sauce, which gives its name to the dish, the beurre blanc sauce. This sauce is made with butter, white wine and shallots.

It is a soup, although to many diners it looks like a puree. Some even claim that its texture is similar to that of gazpacho. As for its ingredients, some of them are leek, potato, onion, cream and milk.