Let's Eat Out Around the World Gluten Free and Allergy Free by Alessio Fasano

Author:Alessio Fasano
Language: eng
Format: epub
Publisher: Springer Publishing Company

Traditional Ingredients

The French are certainly adventurous eaters. Their creative and innovative culinary palate includes everything from saffron to snails. Vegetables play a huge role in French dining along with meat and poultry, but exotic ingredients like frog legs, calf brains and foies gras are just as important. In fact, the most unusual menu items you will encounter in a restaurant are usually quite common to the French.

The French are adventurous eaters and vegetables play a huge role in French dining.

Asparagus, artichokes, green beans, many types of lettuce, leeks, olives, onions, potatoes and tomatoes are common vegetables. Herbs include basil, fennel, laurel, lavender, marjoram, rosemary, savory, tarragon and thyme.

Beef, chicken, duck, lamb, pork and seafood provide the majority of protein in French food and their desserts are widely considered some of the best in the world. Cheese is a big part of the French diet and plays an important role in their cuisine. There are more varieties of cheese in France than there are days in the year! Brie and Camembert are well known soft cheeses. Chèvre is cheese made from goats’ milk that is sweet and creamy when fresh, yet grows to be salty and hard as it ages. Roquefort is one of the more common blue cheeses. When traveling in France, every area you visit will have a local specialty cheese that is prized by its inhabitants.

Like the Italians, the French have been drinking wine for hundreds of years. Wine is to the French what tea is to the English and Chinese. Most people drink it as part of their daily routine, preserving a nationalistic sense of decorum as part of the French culture. Not only do the French drink wine with most meals, but it is used regularly in food preparation. Wines in France are classified by appellation, a term that refers to a viticulture region distinguished by geographical features which produce wines with shared characteristics. The Bordeaux region is held in high regard for its production of some of the world’s finest red wine. The wines of Alsace are sweeter and generally revolve around white grape varietals. Champagne is known, of course, for its production of sparkling wines, while wines of Burgundy display a lighter viscosity and subtle flavors.

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