Discover the 5 most popular French local products
The years go by and look alike for French gastronomy . This one still has the coast around the world. In this article, we have looked at the products of French gastronomy that are the most popular abroad or with the big names.
France is one of the best producers of wines and champagnes, and is one of the “big five” countries that consume the most of these products. It should be noted that wine tasting has always been an integral part of the art of living in France.
We think for example of the Corrèze milk-fed veal commonly nicknamed pink gold for its unique color. This dish is considered one of the essentials that every professional in the gastronomy is supposed to have tasted. Apart from this dish, the evocation of the French terroir also brings to mind pâté en croute and black pudding. Meals of exceptions whose secrets of success are jealously preserved in their respective regions. The pig is also very popular in France. It is very good wherever it is offered, but there is one particular region that stands out. It is the pig of the Southwest.
The main advantage of French fish is its freshness. France has so far succeeded in keeping its fleets of small fishing boats, which allow fishing while respecting the environment. These fish are well treated and culinary traditions are not without them. It is to all this that we owe dishes like Scottish Label Rouge salmon, a fish better than its counterparts raised in the Pacific. There is also the scallop, available in two varieties: the Norman with an imposing coral and the Breton from Erquy which has none or very little. There is also wild salmon from Ladour, a fish whose evocation of the name rhymes with excellence.
Cheese is a product with a very time-consuming production process. It is necessary to respect the required duration in the different stages of its production. It is only in this way that the yeasts and ferments it contains are preserved without deterioration. France enjoys a very good reputation in terms of dairy products, raw milk. French breeders go even further to allow cows to feed exclusively in high pastures. This is the reason why cheeses such as Beaufort d'alpages are so popular. We are also thinking of banon, a typical goat's cheese from Forcalquier, and matured in a chestnut leaf. On the French cheese platter, there is also Saint-Germier made from sheep's milk in the Tarn, the classic farmer's Reblochon, Chavignol de Sancerre and chevrotin des Aravis in Haute-Savoie.
- The products of the land
In any local product, there is a soil, a climate, but also the know-how of men. And the green asparagus from Roques-Hautes, in the Bouches-du-Rhône, is proof of that. In the same category, white asparagus that grows in the black sand of the Landes. Calibrated 32, it is a very important detail so that they are melting in all the length. Serge Moyrie's Russian tomato, in Anglet, can weigh more than 1.2 kg on its own. It has been produced for several generations on the same land. Its genetics are naturally refined over the years. It is a real fruit of the gardener, it does not support transport. The Béa du Roussillon potato deserves to be better known. Its very fine skin, golden color, makes us believe that it is already almost peeled. Sautéed in a pan with garlic and parsley, it is perfect.
And to list the fruits and vegetables to savor absolutely: fresh Paimpol coco beans to be shelled, blood vine peach from the Rhône Valley, sweet pepper from Anglet, mouth-red chestnuts from Ardèche, melon from Quercy tasted with salt and pepper, the new variety of opal apple, yellow with a slightly pink facet, green olive from Nyons, pink garlic from Lautrec, cherry from Venasque, at the foot of Mont Ventoux, "fleshy as you wish", the black Périgord truffle, on a simple slice of buttered bread, and the Tulameen raspberry.
Angus roast beef ±1.5kg
