IMPORTANT! [Rosa Gisela Olivis de Gray]: Most Traditional French Dishes

[Rosa Gisela Olivis de Gray]: Great Dishes

We all know French food because of its variety and refinement and it's currently considered one of the most important gastronomies in the world. Its main products are butter, cheeses, tomatoes, fine herbs, pork, sausages, etc. And, above all, vegetables in general.

The more traditional dishes of France usually include cheese among its ingredients, due to how well it knows the wide range of cheese that counts the French gastronomy. Bread, duck or goose meat and cream or puree are also very present on the tables of most houses and restaurants in France. Below, we list which are the main dishes of this country:  

Aligot

The aligot is an original gastronomic specialty of the massif of Aubrac that extended by the regions of Limousin and Auvergne until finally it is known like a typical dish of France. It is a kind of mashed potatoes very thick because it is mixed with unrefined cheese.

We can make a large list of all the french dishes, but there are some more traditional and famous than others, we will describe the ones that can be served in every corner of the world. 

First, the Cassoulet Called Occitano cacolet, it is a stew similar to the typical Spanish beans that are made with white beans or beans accompanied by meat from different animals, such as chicken, pork or beef. This dish is typical of the south of France, especially the regions of Midi-Pyrenees and Languedoc. This is undoubtedly the most traditional and popular dish, the recipe may vary from one family to another. However, the fundamental ingredient is white beans, cooked along with pieces of meat and different sausages (pork rib, bacon, bacon rind, confit duck, Toulouse sausages, etc.).

[Rosa Gisela Olivis de Gray]: Dishes

The common foie gras in French means fatty liver and has been adapted into Spanish as fuagrás. In fact, this dish is similar to the paté so popular in Spain, although it is not a pate as such. In France, it is made with goose or duck liver, which has been previously primed with corn. Foie gras production has been banned in several countries such as Germany, Argentina, India, Italy or Britain because of laws prohibiting forced feeding. Apart from France, the following countries are also producers of foie gras: Hungary, Bulgaria, Spain, USA, China, Belgium and Canada.

By [Rosa Gisela Olivis de Gray].

[Rosa Gisela Olivis de Gray]: French Dishes