This page is about French food.If you are interested in Italian food, please go to our 2nd page.You can also go to our 3rd page to know more about Japanese food!

 There are many types of famous food in France.Here, I am going to show you the top 10 tastiest dishes in France.

These are the first two:

                                                 No.1: Crepes

          
Crepes-These are thin pancakes that are filled with both sweet and savory fillings.The maker can put anything that he/she desires into a crepe, which is why people love it,because there is no fixed recipe to make it! 

Steps to make it:
 1. Use a large mixing bowl.

 2. Whisking:

• Whisk the eggs slightly.
• Place the flour, half the milk and the rest of the ingredients on top of the eggs.
• Begin whisking and slowly add the rest of the milk.
• Whisk until smooth.

 3. Consistency.-The batter is the consistency of heavy cream. That's pretty liquid. You can adjust recipes by adding more milk at the end. If you think you've gone too liquid, mix up another thicker batter and than mix the two together.

4. Let the batter sit.-Just let it hang out on the counter top, but you can also put it in the fridge. Let it sit for an hour will change the batter - the flour absorbs more of the liquid.

5. Use a quality nonstick skillet.-Use two crepe pans at once. They measure 10 inches and are easy to handle with one hand to bake it.

6. Heating.-Heat the pan(s) well before cooking the first crepe. If at all possible, cook the crepes on a gas burner. An electric burner changes the effect and is difficult to get at just the right temperature.

(Optional)Greasing.-Grease the pan before each crepe with just a little oil or butter on a paper towel. This is actually optional step in how to make crepes, but it guarantees the crepe won't stick and it adds a little crispy something to the finished product.

7. Use a ladle. You will soon see how far to fill the ladle to have just enough batter to fill the bottom of the pan. You will get very consistently sized crepes with this method. Quickly swirl the pan around to evenly coat the bottom.

8. Cooking.-Cook the crepe on one side just until it is cooked through and the edges are barely starting to brown, then flip it with a spatula to cook for another 15 seconds or so.

9. Storing.-Stack the crepes one on top of the other as you are cooking. If you want to keep them warm, cover them with a dish towel. You can also wrap them in aluminum foil and keep them warm in the oven or store them in the refrigerator for several days until you are ready to use them.

                                                                                                            

                           No. 2: Tarte Tatin (French apple tart)

 

Tarte Tatin-This is a very tasty and fun-to-cook French dessert.It is made by putting some evenly cut apple slices on a big tart(any flavour), and pouring caramel over the whole tart while cooking it.

                                      (Looks tasty,right?)
Steps to make it:

Ingredients

For the pastry crust (or you can use a good quality store bought pie crust):

• 1 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons cold, unsalted butter
• 1/4 cup cold water

For the caramel:

• 3 tablespoons water
• 2/3 cup sugar
• 4 tablespoons butter

For the filling:

• 8 baking apples (I use Pink Lady and the results are divine)
• 1 tablespoon sugar

Next:

1. Prepare the pastry crust by mixing the flour and salt together in a bowl. Cut in the butter using a pastry blender. Stir in the cold water with a fork until dough starts to stick together. Gather into a smooth ball and flatten slightly. Cover with plastic wrap and refrigerate until needed.
2. Butter the bottom and sides of a sturdy 10 inch diameter baking dish.
3. Prepare the caramel by mixing the sugar and water in a saucepan on medium heat. It will come to a boil and all you need to do is shake the pan occasionally. Continue boiling until the mixture just begins to turn brown. This should take about 10 to 15 minutes. Remove from heat, stir in butter, and pour into baking dish. Be careful! The caramel is extraordinarily hot.
4. In the meantime, prepare the apples by peeling, coring and cutting them into quarters. You can cut off the ends of the quarters to make it easier to arrange them in a circular baking dish. Save the cut off tips to fill in empty spaces in the tart.
5. As soon as you have poured in the caramel, arrange the apple slices in concentric circles, moving from the outside of the dish towards the center. Layer as needed to use up all of the apples. Only the first layer will show, after that just try to wedge them in evenly. Sprinkle evenly with tablespoon of sugar.
6. Bake at 375°F for 45 minutes. Take out of the oven and allow to cool. At the same time you can take the pastry dough out of the refrigerator and allow it warm up a couple of minutes so it is easy to roll out. Roll out pastry dough into a circle that is about a 1/2 inch larger in radius than your baking dish. Once the apples have cooled somewhat, place the pastry on top and tuck edges down into dish.
7. Return to oven and bake for another 30 minutes. Remove from oven. Before this French apple tart cools, place a larger dish over the top and turn the tart. Serve it when it is warm.

Now, here is no.3-5:
   
                                    No.3: Créme brûlée
 
Créme brûlée-It is also known as burnt cream, crema catalana, or Trinity cream.It is a dessert consisting of a rich custard base topped with a layer of hard caramel. But, it is normally served at room temperature.

 Steps to make(6 servings):

Ingredients

• 6 egg yolks
• 1/2 cup sugar
• 1 1/2 cups milk
• 1 1/2 cups cream
• 1 teaspoon vanilla
• 1/4 cup additional sugar for topping (raw sugar works well, but so will white sugar)

Directions

1. Whisk the egg yolks with the sugar until well combined - about 1 minute. Add the milk, cream and vanilla and stir until well combined.
2. Ladle into ramekins and bake at 220° F for 90 minutes or until set. The edges should be done but the inside still jiggly.
3. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least three hours or until completely chilled.
4. Just before serving, remove the ramekins from the refrigerator and sprinkle 2 teaspoons of sugar on top of each cream. Using a culinary torch, melt the sugar until it is dark brown. Enjoy immediately.

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                                          No.4: Mousse au chocolat(chocolate mousse)

 Mousse au chocolat-It is a well-known and commonly ordered dessert.It is sweet and savoury too.Many people like to add-on whipped cream, because it 'completes' the taste.

Steps to make it:

• Use only very fresh eggs to make this recipe. If you are particularly concerned about the risks of eating raw egg, you may also be able to find pasteurized eggs which should work fine.
• Use a dark, semi-sweet, high quality chocolate in this recipe. Chocolate with a higher percentage of cocoa will give a stronger, less sweet tasting mousse.
• Your equipment must be completely free of any trace of fat to successfully beat egg whites into a meringue. The mixing bowl should be scrupulously clean and make sure that no egg yolk gets into the whites.
• Always heat chocolate slowly in a double boiler without allowing the top pan to touch the water. Chocolate does not appreciate abrupt heating and will turn into a grainy mess when abused. Also be careful to allow no water to enter into contact with the chocolate as it is heating, for this will cause it to turn as well.
• Allow the chocolate to cool just a few minutes before adding the yolks. If it's too hot the yolks will cook, and if it's too cold the mixture won't blend well.

                                                  
                                                              No.5: Ratatouille
 
Ratatouille-Have you heard of this dish? Of course! It is so famous that everybody knows it.A classic ratatouille always includes bell peppers, eggplant, zucchini, tomatoes, onions, garlic and fresh herbs.You can find these ingredients easily around the world.If you have a chance to go to France, you must try this world-class dish!

Steps to make this(Makes 4 to 6 servings):

Ingredients

• 1 pound eggplant, sliced in rounds
• 1 pound zucchini, sliced in rounds
• 1 pound bell peppers, sliced
• 1 pound tomatoes, peeled and quartered
• 3 onions, peeled and chopped
• 2 cloves garlic, peeled and minced
• olive oil
• bay leaf
• thyme sprig
• salt and pepper

Directions

1. Wash and slice all of the vegetables. To peel the tomatoes drop them in boiling water for about 10 seconds and use a sharp paring knife to help slip off the peel.
2. Heat 2 tablespoons olive oil in a skillet on medium heat. Add the sliced eggplant and cook, turning occasionally for five minutes. Sprinkle with salt and pepper and remove the eggplant from the skillet.
3. Add 1 tablespoon olive oil to the skillet and add the zucchini slices. Cook for about five minutes, turning occasionally, then season with salt and pepper and remove from the skillet.
4. Repeat the procedure for the bell peppers.
5. Heat 2 more tablespoons olive oil in a Dutch oven on medium heat and add the onions. Cook, stirring occasionally, for five minutes.
6. Add the tomatoes and the pre-cooked vegetables: eggplant, zucchini, and bell peppers. Stir to combine and then add the bay leaf and thyme. Cover and cook on low heat for 30 minutes.
7. Add the garlic and salt and pepper if needed and cook covered for another 10 minutes.

                                                (Meow??)