Relocating to France offers an exciting opportunity to explore more than just architectural masterpieces and high fashion. For many expats and travelers, experiencing France’s cherished culinary reputation firsthand is the most exciting part of their journey.
Let’s dive into the local cuisine, uncover some useful cooking tips, and set your expectations for dining as an expat in the land of culinary tradition.
What to Expect when Exploring Local Cuisine
France is known for its culinary excellence, emphasis on etiquette, and exceptional cooking skills. This cultural combination guarantees expats a whirlwind of gourmet adventure and the opportunity to master the art of French cooking.
In contrast, the American dining landscape ranges from small diners and fast food drive-throughs to upscale restaurants and busy food trucks. However, upon arriving in France, you will quickly notice the stark differences in the dining experience.
According to Internationalcitizens., French meals are carefully structured- starting with the appetizer, referred to as the “entree”, followed by the main course, known as the “plat principal”, a cheese course, and finally, dessert. You will notice that meals are leisurely, with smaller portion sizes, and emphasize the quality and craftsmanship of the meal rather than the quantity and convenience like in America.
Next, we go over some of France’s most popular dishes and some expert advice for cooking them at home.
Pomme Aligot
Aligot is a traditional French dish consisting of mashed potatoes, cheese, butter, cream, and garlic. This dish is unique because it uses a 1:1 ratio of potatoes and cheese, resulting in a stretchy puree that is not only delicious but fun to eat.
The perfect aligot is made by following these tips:
- Use the right ingredients. Yukon gold potatoes and tomme cheese will give you the consistency you’re looking for.
- Cook the potatoes until tender and easily mashed.
- Cook the garlic in the butter to infuse flavor.
- Mix the ingredients gradually over low heat to ensure the cheese melts fully and the mixture is smooth.
- Serve immediately for the most impressive results!
Crȇpes
In America, you may find crepes on the breakfast menu at your favorite small diner or chain restaurant. In France, these thin and versatile pancakes are a food truck favorite and you can find them filled with anything from fresh fruit and Nutella to cheese and smoked salmon.
Although making a crȇpe may seem easy, it’s quite a delicate process.
To make a great crȇpe, follow these tips:
- Make sure your batter is smooth and pourable without any lumps.
- Allow the batter to rest for about 30 minutes or overnight in the refrigerator.
- Heat your pan on medium heat until completely hot before pouring your batter.
- Do not coat the entire pan with batter. Instead, pour a small amount in the middle then tilt and rotate the pan to spread the batter evenly.
Pan Bagnat
Pan bagnat is a famous healthy sandwich that originated in Nice, France. The sandwich is essentially a niçoise salad on bread- consisting of ingredients such as tuna or anchovies, hard-boiled eggs, tomatoes, niçoise olives, and an olive oil dressing. This meal is typically found on most lunch menus at cafes, bakeries, and food stalls around the Nice area.
Here are some tips for making a Pan bagnat at home:
- Choosing the right bread is key. You want a crusty white bread that will soak up the dressing. The best breads are Pistole or Ficelle but a baguette can be used as a substitute.
- Choose your favorite fresh veggies. Tomato and red onions are a must. Some optional veggies include cucumbers, bell peppers, artichokes, and fennel.
- Prepare your bread properly. In France, the Pan bagnat is slightly hollowed to fit the filling and slathered with garlic, red wine vinegar, and olive oil.
- Let the sandwich rest before serving. This enhances the flavor by allowing the dressing time to soak into the bread and marinate the filling.
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Coq Au Vin
One of the most iconic dishes you will find in France is Coq au vin, which translates to “rooster with wine”. This dish is traditionally stew consisting of rooster, red wine, garlic, bacon or lardon, mushrooms, onions, and carrots. This cherished dish is not found on every menu and may even be hard to find because it is typically served as an essential celebratory dish.
To make a traditional Coq au vin, follow these tips:
- Marinate your rooster overnight in red wine, garlic, thyme, and bay leaves.
- Render the bacon and include the fat to help achieve its infamous flavor.
- Cook the stew slowly otherwise the flavors will not meld together.
- For the best taste, let the stew rest for a few hours or even overnight.
By understanding these differences and following these tips, you can immerse yourself in French culture and enjoy the local cuisine as an expat.
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