French cuisine.

[Richard]

I am not PC at all.
I am a newbie on this forum but most posters seem to be British expats, with a few from other cointries and some French people too.
What i am curious about is what you all think about French Cuisine. Especially the more unusual aspects.
French food is often very smelly but delicious.
There have been threads on here about the gorgeous selection of smelly French cheese.
Andouilles have also been covered, I love them too....
How about escargots?
I first ate them as a young kid and still love them.
Cuisses de grenouilles?
I first tried them about 25 years ago and was told by a French friend that they were a very delicate flavour......too delicate for me, no flavour and not enough meat.... I would prefer chickem wings..
Bouillabaisse, one of the most delicious meals I have ever tasted.
Ratatouille, a dish that I hated as a kid because there was no meat or fish in it.
I love it now, because I can appreciate all the flavours within it.
What do you think about French cuisine?

[Hotrodder]

I'll have to try some and get back to you on that.

[Bayleaf]

[Doug]

Hi, well I have made French cuisine ever since way back when I first came over on holiday, about mid 70s and loved it
The way traditionaly its mostly cooked, marinated, then slow in a marmite.
Being the chef in our household its the only way I cook.

[Josie]

There are several versions of French cuisine, really, then all the regional differences. There's the old-fashioned, paysanne-style often using the cheapest ingredients available and largely based on soup, tarts, pork and charcuterie. Then basic restaurant fare. Then haute cuisine.
When it's well done, whichever it is, it's incomparable. Especially for the sheer variety. Affording it nowadays is another kettle of poisson

[Blaze]

+1 [mention]Josie[/mention]
When French people ask whether we eat à la Française, we're not quite sure what that's supposed to mean ! As Josie says, there are so many different ways of cooking in France, and some of it resembles the way my mother used to produce (she was an extremely good cook).
We eat whatever takes our fancy be it Italian, Indian, Chinese etc etc. Neither of us likes offal, pig's trotters, joues de porc, tête de veaux - but then neither do many of our French friends. OH always laughed at the plates of andouille that never had any takers at the various military establishments where he's worked. I've never been starving enough to eat snails - I'd rather save the garlic butter for something more interesting.
We buy all our food in France and prepare it as we like it, and don't analyse whether it's French-style, Brit-style or anything else ! Nor do we ladle sauces or gravy over everything which can be a tendency here.

There are some excellent restaurants in our area where we treat ourselves on high days and holidays.

[Hotrodder]

There are several versions of French cuisine, really, then all the regional differences. There's the old-fashioned, paysanne-style often using the cheapest ingredients available and largely based on soup, tarts, pork and charcuterie. Then basic restaurant fare. Then haute cuisine.
When it's well done, whichever it is, it's incomparable. Especially for the sheer variety. Affording it nowadays is another kettle of poisson

The paysanne style you describe sounds good to me. I've always been attracted to tarts.

[exile]

Frogs legs - fine but a bit fiddly
Snails - OK but I prefer the German snail soup from the Pfalz - a region with individual and French influences
in a number of respects. I would have no idea how to make it though.
Savoyard based dishes like Pommes dauphinoises, Raclette and the modern Tartiflette.
Foie Gras which I know induces emotions but we buy from a small and caring producer.
Cassoulet
Bouillabaisse - now sadly so popular and touristy that it has become over-priced.
Ratatouille
Flammekueche

But then I will equally make/buy/eat
a stir fry,
Paella,
Mezes,
a curry,
Kofta,
risotto,
nems,
tajine,
chilli,
moussaka,
tapas
bolognaise - although I know I don't make it properly.
Even a roast joint from time to time.

Cooking and eating has become so international. Sometimes we are not even aware of the roots of the food we eat.

[basquesteve]

Cuisses de grenouilles I enjoyed them a few times but after finding out the farming and harvesting of these poor creatures they are off my menu
As for snails a great dish my late Grandfather a WW1 veteran leading horseman in the Field Artillery and GWR Passenger train driver often popped out in the late 60's to grab his compost bucket full of common Garden Snails for a quick evening snack a bit gritty for my liking but he loved them
Chitterlings now we are talking, as a child the local high street Monday morning stank of these delights as the butchers boiled them up , the plaited ones were the best served cold with bread and butter salt and vinegar


PS not French but have you ever tried a right handed Haggis

You can differentiate between a male Highland Haggis and a female Highland Haggis by the direction in which they run around the hills. Male Haggis run clockwise (left legs longer than right legs) whilst females run anti-clockwise (right legs longer than left


Tis bliss

[Pathca]

Years ago we took my niece and her friend then 10 &11 to a restaurant in Allier. They both insisted on having the frogs legs ( they had had them before) .The waitress was highly amused thinking these two Brit children were doing it for show and persuaded them to have frites as well ,obviously thinking they would need something to fill them up. When we had finished she came to collect the plates with a really snide smile on her face to be confronted by two large piles of denuded bones ,they ate the fries as well