||Signature dishes of French cuisine
Soupe a l’oignon: This is a traditional French soup made of onions and beef stock, usually served with croutons and melted cheese. Origins can be traced back as far as Roman times, although the current version dates from the 18th Century. The remarkable taste of French onion soup originates from the caramelisation of onions, to which brandy or sherry is sometimes added at the end of a slow-cook process. The liquid is typically meat stock, although variations can include just water, milk and/or eggs or flour.
Coq au vin: This quintessential French dish was popularized by Julia Child and regarded as one of her signature dishes. It is a dish of braised chicken (pot roasted) with wine, mushrooms, salt pork or bacon (lardons), along with mushrooms, onion, garlic and sometimes brandy. Although the name translates as “rooster or cock in wine”, the recipe usually involves chicken or capon. A red Burgundy wine is normally used, although French regional variations can involve local wines. Examples include coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau) and coq au Champagne (Champagne).
Cassoulet: Cassoulet is a comfort dish of white beans stewed slowly with meats, typically pork or duck, but also sausages, goose, mutton or whatever else the chef can find. This peasant dish originates from southern France and is popular in Toulouse, Carcassonne and Castelnaudary. The name of the dish comes from the pot (cassole) it is traditionally baked in, which is typically shaped like an inverted cone to give the greatest amount of tasty crust. This is a rich, hearty meal, perfect for colder months.