#6: France

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👋Bonjour! Today we will give space to one of the most recognized cuisines worldwide for hosting many important culinary events and the country that hosts the best cooking school in the world, Le Cordon Bleu in Paris, France. Personally, French cuisine is not my favorite although it is, as already said, the most overcooked, but with great pleasure we will explain its strongest points. First of all, what might automatically come to mind when we think of French foods? Here we will highlight 3. Their breads, wine and cheese.

🍞Let's start with the bread, it is very good to say that most people have eaten at least once a French baguette, of course not from the country but bakers have been able to recreate it identical to the French ones since its ingredients are available practically everywhere in the world. In addition to the baguette, there are other breads such as Brioche, le macaron and, of course, their beloved croissants. With croissants there is a debate that they should not have complements or variations, that is, whether eaten alone or on the side they can have sweet or savory fillings, the most common being said to be ham and cheese.  I know either way, both are delicious, and all bread is usually freshly baked.

🍷Do you remember that in the Italian section there was a debate about which wine is better? Well, it's now France's to defend its wine tasting. Although, as mentioned in Italy, the wine between the two countries shares many similarities because they are sweet and contain more alcohol. Many point out that the place where the vineyards are harvested makes the difference, for some are more prone to humidity that favors growth, but it is 100% verified and it is mostly the personal opinion of the taster. What is 100% true is that France is the undisputed creator of the tradition of eating a wine along with a cheese board accompanied by grapes, an aperitif that takes place at elegant parties or very special gatherings. I don't say it, according to Buckley, (2020), "To the French, wine is as customary as cheese or baguettes." (para 11)

🍇Focusing on the world of cheeses, the variety is impressive, and France is also known for having the most fragrant and strong cheeses in the world, one of them is Camembert, a cheese made from raw cow's milk, a Roquefort or the classic for them a Vieux Lille, the oldest of all. The distribution of these cheeses can be somewhat expensive as their preparation times are very long, the demand is high and the supply not so much, because of their high prices.



As I said at the beginning, French gastronomy is not one of my favorites and I don't connect much with its components, so my score is 6 out of 10 golden spoons.






🍳Recipe: Crème Brûlée


🍮The only thing that stands out from France are its desserts and while the macarons are the cooked kas, a crème brûlée is my favorite and also very appreciated.

  • 4 egg yolks
  • 435mL whipped cream.
  • 2 tsp clear vanilla 
  • 2 tbsp cornstarch
  • 2/3 cup sugar + more 1 teaspoon for the top of each container
  1. In a pot over medium heat, add the whipped cream and vanilla until it starts to boil, immediately remove the pot from the heat and let it rest.
  2. In a pot over medium heat, add the whipped cream and vanilla until it starts to boil, immediately remove the pot from the heat, add the cornstarch and let it rest until it warms.
  3. In a bowl, add the sugar along with the egg yolks and beat until the sugar is incorporated. With the warm cream mixture, add to the egg mixture while beating non-stop so that the egg yolks do not curdle.
  4. In individual or small containers that can be put in the oven, add the mixture. Crème brûlée is cooked in a double boiler, which means that small containers are placed in a larger one that is also oven-safe, and hot water is added to the large one. Carefully place in a preheated oven at 162 degrees Celsius for 40-45 minutes.
  5. When they come out of the oven, the center should be a little runny. On a wire rack, let it cool and when the containers are cold, put them in the refrigerator for 2 hours.
  6. When it comes out of the refrigerator, add the teaspoon of sugar and with a sun cloth or lighter pass it near the sugar until it turns golden. Let cool a little and enjoy the creaminess.
💖Thanks for reading. See you in the next destination. 👋


References

JJ Buckley. (2020). Why Does France Still Have the Best Reputation for Wine?


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