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/ck/ - Food & Cooking

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17689440 No.17689440 [Reply] [Original]

What are some good French dishes to try?
Do you prefer classic French cuisine or modern French?

>> No.17689449

>>17689440
french only eat frogs, i don't eat disgusting crap like they do so i am of no help and u can cram ur french dish up uranus

>> No.17689455

>>17689440
>French cuisine is the highest form of food
It's just fucking stew

>> No.17689460

>>17689455
It is good stew tho, and very simple (technically speaking) to do.

Just takes time and the ability to follow simple directions

You don't need to know any specific cutting techniques or fancy skills.

>> No.17689463

who gives a fuck about some french fry cuck or the slop they eat, fuck em

>> No.17689465

>>17689449
It's difficult communicating with someone who has a rudimentary grasp of english, Deng. How many years of shitposting do you have left before they'll let you see your wife and kid again?

>> No.17689466

>>17689460
Yes I know how to make stew.

>> No.17689472

>>17689455
Stews are the best

>> No.17689477

>>17689440
I mean if you haven't made coq au vin, you should it's pretty great. All their baked goods are pretty great, bread is good too.

Ratatouille is unironically a good veggie stew that's really easy. Most of it is pretty simple and tastes good. Bouillabaisse is good for seafood. Making your own pate is awesome, as most places fuck it up. And yeah as another anon said it is a lot of stews. They're good though.

>> No.17689484
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17689484

>>17689440
>All that garlic
>All those onions

>> No.17689497

>>17689477
Unfortunately it seems like their modern cuisine revolves around less of those hearty dishes
I don't know why people pay so much money for it (at restaurants in the US at least)

>> No.17689644

>>17689497
There's casual french dining out there, but all the famous restaurants are fine dining. Just kinda the way it is I guess.

>> No.17689752

>>17689440
What dish is that, OP?
Looks very nice.

>> No.17689764

brie cheese on baguette with butter

>> No.17689876

>>17689440
what dish is this? looks great

>> No.17689883

>>17689876
cock in wine, or something

>> No.17689891

>>17689752
Not op, looks like coq au vin.

>> No.17689905

>>17689440
I want to stick my face in that pot.

>> No.17690700

>>17689876
Coq au vin
It is very tasty
I was talking to some Fr*nch woman though and she was telling me that they don't eat stuff like this and Beef Bourguinon much, I guess it's more of a special occasion dish now

>> No.17690703

>>17689644
Weird to me that the more "stripped down" kind of dishes are what you find in fine dining
If I'm paying $150 for a meal, I'd rather it have bold flavors

>> No.17690712
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17690712

>>17690703
>Weird to me that the more "stripped down" kind of dishes are what you find in fine dining
Yeah same here.

>> No.17690749

why is half of french cuisine all about butter and sauces and fonds, and the half is like rinsing bones three times, then lightly simmering them in plain water for 30 minutes and then sipping the water?

>> No.17690900

>>17690749
and why is german cuisine about eating rat poison with beer? we will never know these eternal questions, it's just the way things are

>> No.17690914

>>17689440
It's impossible to deny Escoffier's influence on professional cooking, but French cuisine in general is hugely overrated and really little better than any other North West European cuisine.
Southern European / Mediterranean cuisine is superior to all of it.

>> No.17691161

So fancy French restaurants revolve around paying 80 dollars for a barely seasoned grilled fish?

>> No.17691587

I want to sniff a French girl's asshole

>> No.17691616

>>17690700
French people don't know how to cook nowdays, growing up my mother would Cook boeuf bourguignon or blanquette de veau once per week

>> No.17691637

Pan-seared butter amid butter-basted butter with lightly glazed butter finished with butter sauce

>> No.17691690

>>17691616
I think that's happening in every country

>> No.17691724

>>17691637
you forgot the garlic

>> No.17691773

>>17691637
>No side dish of butter and glass of clarified butter drink
Have you even had french food?

>> No.17691995

I love old school Franco-American food

>> No.17692044

Coq au vin as mentioned previously

Chicken Chasseur: "hunter's chicken". Traditionally made with rabbit. Chicken and mushrooms braised in a cognac brown sauce.

Pomme Dauphinois: similar to scalloped potatoes except potatoes are boiled in cream with an onion pique. Gruyere cheese instead of cheddar.

Duck Confit: cured duck roasted in a duck fat. Crispy skin, tender meat. Goes well with a green veg or parsnip puree.

Bouillabaisse: classic Provencal dish. Seafood stew traditionally served with rouille on croutons. Rouille meaning "rust" is an aioli with saffron and piment d'espellete giving it its red color.

Soupe au choux: country style cabbage soup with pork lardons. Served with rustic bread

Bourride: another Provencal seafood stew that is lesser known but still delicious. Bouillabaisse is a red colored stew from its addition of saffron and tomatoes while bourride is white from its aioli and fish stock base.

Steak au poivre: "peppered" steak served with a cognac cream sauce

Poulet a la moutarde: chicken crisped in bacon fat, braised in a mustard sauce

Moules frites: mussels cooked in a shallot wine sauce served with deep fried potatoes, extra points for duck fat fried potatoes.

A multitude of sauces that goes incredibly well on red or white meat or fish. Espagnole, demi-glace, bearnaise, choron, soubise, buerre blanc

Desserts: creme brulee, far breton, tarts, clafouti, sabayon with fruit, the list goes on and on.

Source: am french chef

>> No.17692072

>>17692044
Do you like French style venison?

>> No.17692084

>>17692044

Some more

Chicken fricassee: fricassee can mean a method of cutting a chicken or a dish. the dish is chicken pieces braised in a white sauce sometimes with mustard and tarragon added.

Poached eggs, hollandaise with blanched asparagus: self explanatory

Chateaubriand: roasted beef tenderloin usually served with a wine reduction sauce

Steak tartare: raw steak finely diced with shallots, egg yolk, capers and other accoutrements. usually an appetizer

Croque madame/monsieur: Ham sandwich with bechamel/mornay sauce, cheese and sometimes mushrooms, with or without egg and cheese on top.

French onion soup: who hasn't heard of this? don't bother making this unless you made your own beef stock. gruyere cheese and crouton. onus points for bone marrow roasted in the soup.

Green bean almondine: one of my favorite side dishes. green beans sauteed with garlic, shallots, brown sugar and toasted almonds

Salmon/Trout/Duck rillettes: like a pate. similar to confit as a way of preserving meats before refrigeration. spreadable on croutons.

Herb crusted rack of lamb: maybe not unique to french cooking but they certainly perfected this dish

Croissants: enough said

>> No.17692087

>>17689440
I do a little of both at home. I prefer the simplicity of haute cuisine on most occasions. Nouvelle cuisine is beautiful and delicate, but complex. Much better for a special occasion.

>> No.17692095

>>17692072
Can you be more specific? Venison can be made substituted for a number of red meat dishes. Stews, braises, roasts. grilled.

>> No.17692140

>>17692084
Can't stop. Won't stop.

Tartiflette: its a casserole made with ham or bacon, cheese and potatoes. Insanely good comfort food.

Parisian flan: custard with burnt crust.

Escargots: be adventurous. Steamed snails with butter, garlic, and herbs. Slimy yet satisfying.

Cheese souffle: is like playing cooking jenga. Its not a question of if it will fall but when. Amazing for breakfast/brunch. Light and crispy

Opera: chocolate layered pastry. very delicate and rich. very similar to a tiramisu.a lot of work is put into making these. google some images.

Beouf Bourgingon - beef stew, red wine, pearl onions, carrots. hearty. delicious

Canard a la orange - orange roasted duck, probably my favorite protein. Classic french dish.

Crepes, omelettes, quiche, so many things can be done with eggs.

>> No.17692306

>>17692095
Hm my Francophile uncle used to make this venison stew (or maybe just braised?) venison dish with a really hearty, ever so slightly gamy gravy and it was delicious

>> No.17692312

>>17692306
Oh and he also made:
>white fish appetizer served in a light, pink sauce
>duck breast in cherry sauce

>> No.17692337

>>17692312

>>white fish appetizer served in a light, pink sauce

Quenelles perhaps?

>duck breast in cherry sauce

I like the sound of that. Like I said this is my favorite protein. Pan seared you can get the skin crispy and add a nice wine reduction. Confit is amazing if done properly. I just discovered duck eggs at my local farmers market and have been using them in various ways. Ducks are incredible.

As far as the stew I'm not sure the name of it but stews and braises are very similar. French cooking tradition is older than France itself.

>> No.17692346

>>17692337
>quenelles
Hmm sounds similar but not exactly
It was served as a single small piece of white fish with a delicate pink sauce and some sort of fresh herb (parsley?) on top
Granted this might have been Franco-American rather than pure French but it was delicious

>> No.17692351

>>17692337
And yeah, duck is fucking awesome
Only bad thing is that it requires more preparation than cooking chickens

>> No.17692363

>>17692346

Beurre blanc is typically served with seafood. The shallots can sometimes give it a pink hue. It might have been that. Tarragon or parsley goes well with fish. Hard to tell though. Sounds great though.

>> No.17692374

>>17692363
Damn I really wish I had his recipe, I'm curious now
But yeah it was really good and something I would have appreciated more as an adult.
The venison stew he made was accomlanied with fries cooked in goose fat and I really loved that too

>> No.17692433

>>17692346
Probably just a veloute with crab butter or maybe sauce aurore although the latter is more likely served with poultry.

>> No.17692878

>>17690749
Because Escoffier.
Cooklet.

>> No.17693426
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17693426

Has anyone read this? Is it good?

>> No.17693452

>>17692044
>>17692084
saved. Thanks, missyour!

>> No.17694817

>>17691587
why

>> No.17694883

>>17693426
It's more of a history of food and cooking in the various regions of France rather than a compendium of recipes. If you want a list of classic french recipes grab Mastering the Art of French Cooking Vol 1 and 2 by Julia Child. Start there and master the classics. Then you can move on to more modern stuff by Thomas Keller, David Lebovitz, and Alex Jackson. Maybe even pick up the Bocuse Institute textbook although this is overkill for anything you'd ever need for home cooking. The recipes here are ridiculous and nothing anyone on this board would ever try, however 90% of the book is just methods for sauces, produce and meat identification and fabrication.

>> No.17695391

>>17692140
Sounds delicious
Sadly French restaurants tend to be very expensive and the most expensive ones tend to focus on "stripped down" modern French haute cuisine

>> No.17695649

>>17694883
Cheers. I have those JC books

>> No.17696118

I made a cassoulet the other day. It was pretty delicious. I used bacon, chicken, and polish sausage for the meat. The bacon is just for flavoring so I only used a little. I cooked the sausage and bacon first and set them aside then added some duck fat to the oil that the sausage and bacon left behind and seared the chicken until opaque. Then I set aside the chicken and sauteed all the veggies in the duck fat. 1 leek a couple carrots, shallots, onion, garlic. It was so many veggies I needed two big pans to fit them all. Then I deglazed the pan with dry white wine and added a can of canneli beans, some rosemary and thyme, and stuck it in the oven for 2 hours with a lid. A bit more work than my usual meal but it was way better than I was expecting it to be. I think maybe it could have used a few more beans though, IDK.

>> No.17696426

I just made a cassoulet the other day as well. I used too many Tarbais beans. Confit duck legs came out fantastic with the garlic sausages and the duck Armagnac sausage. I hope to get a better crust on top the next time and make sure to be a little more attentive to the hydration levels. It’s good but heavy.

>> No.17696737

>>17696426
Post pics anon