巴黎 法国 Cuisine

Cuisine

The Parisian philosophy is the appreciation of the finest things in life, including cuisine.  The style of cooking, known as "la Grande Cuisine", or haute cuisine, originates from the French courts by Catherine de Medici in the 1500s, and since that had become the standard to which many of the world cuisines tend to be measured.

France is most renowned by two products, contributing to its glory as the home of the most sophisticated cuisine: red wines and cheese. There exist about 400 sorts of cheese; each of them has unique history and recipe, which can be traced back to the Middle Ages.

The dishes comprise finest ingredients, seasoned to perfection and accompanied with a variety of traditional sauces. The main components are meet, fruits and vegetables and, of course, the immense variety of cheeses.

The restaurants offer several types of menus. 
La carte - everything on the normal menu, usually more expensive. Main courses arrive with a garnish of vegetables. There might also be a plat du jour (dish of the day). Menu prix-fixe: Fixed-price meal usually consists of four courses and may include wine. Better than à la carte, quality is good, tax and service are included. Menu dégustation/menu surprise: A tasting menu, presenting you with a procession of small servings (chosen by the chef if it is the surprise menu).

Table d'hôte: Traditional home cooking offered in country restaurants. Many restaurants offer vast selection of wines, specialty coffees and hot chocolate. Traditional French pastries are a sheer delight to taste. Niflette is a cake made of puff pastry filled with frangipane cream,  Paris-Brest is a large ring-shaped cake of choux pastry, filled with praline-flavoured cream, Puits d'amour (Well of love)  -  pastry made of two rounds of rolled-out puff pastry placed one on top of the other with the center filled with jam or custard. 

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