Unforgettable Parisian dishes

Paris is not just a fashion capital, a city of love and romance and a shopping destination. Parisians have a special love for their cuisine. There is a huge variety of establishments in Paris, ranging from tiny pastry shops to luxury restaurants. There are dishes which occupy an honorable place in the world cuisine and that’s why if you come to the French capital you should taste them.

Escargot

This dish is exotic not only in name but also in ingredients. We are talking about small snails served in their shells. The cooking process is quite simple. You make a mixture which includes garlic, butter and parsley. This is all placed in the shell with the snail meat and sent to the oven.

This dish is considered a snack. Juicy pieces of meat in such a marinade are eaten straight from the shell. Pincers and forks are used to take them out. They can be topped with a toasted baguette.

Boeuf bourguignon

Marbled beef forms the heart of this aromatic dish. The traditional recipe calls for beef from a Charolais beef cow from Burgundy. The beef is sliced in thick slices, added to the broth and stewed over low heat. The highlight is the addition of red Burgundy wine.

Add herbs and garlic for flavour. Next to the meat, stew carrots, salted bacon, potatoes and golden onions. They are served in bowls and stylised casseroles.

Croissant

The French croissant is a local pastry classic. It is a bun shaped like a croissant. The specialty is the lightness of the pastry. The pastry is layered (you can have filo) and wrapped in a certain way. Butter is added between the layers.

Originally, croissant was considered a dessert but has become a versatile pastry. The filling can be varied. Cream, jam, meat, fish, lettuce, cheese and more can be added. There are those who prefer an “empty” bun.

Croque monsieur and croque madame

One of the best French breakfasts is the croque monsieur. It’s made as simply as possible, yet it’s delicious and hearty. Just take a few slices of bread, put slices of ham in between and grate some Gruyere cheese. The “construction” is sent to a frying pan, pre-greased with butter.

You can eat the toast like that or decorate it with béchamel sauce. You can also put a softly fried egg on top and the croque monsieur becomes a croque madame. If you don’t put the meat product, the toast is called mademoiselle.

Pari Brest

This delicious dessert is shaped like a wheel or bagel. It was invented in 1910 when the Paris-Brest-Paris bike race was held. The base is made of a custard dough. It is very important that it is airy. The wheel is cut lengthwise into two pieces. They are dipped in praline cream.

When you put the two halves together, sprinkle the dessert with icing sugar and toasted almonds. You can also sprinkle it with grated chocolate, chopped peanuts and other delicacies.