The French term “bisque” refers to a type of velvety soup that could be classified as a waste-recycling recipe, since it is prepared from the shell, legs and other parts that are discarded from the crustaceans. However, the high culinary level of the raw material and the sophistication that the recipe gained within French cuisine, make the lobster bisque a very refined dish. The preparation is equally valid for langoustines, shrimps, prawns, etc., although lobster (homard in French) is the iconic ingredient when we talk about “bisque”.
Tag: france
Perfect crepes batter recipe (sweet or savory)
Crêpes are originally French, but with different names and multiple variations in shape, they are a classic in all gastronomic cultures in the world. This base recipe is very useful and is worth having in your repertoire, because it can be used interchangeably for crepes with sweet or savory filling.
How to cook snails
For many people, snails surely seem exotic or even intimidating. However, they are highly appreciated in many Mediterranean countries, especially in Spain, France and Greece. If we buy already clean snails, their preparation is very simple and quick. Otherwise, we must observe certain previous steps, which are indicated here.
The original Nice salad (salade niçoise)
Anyone who has visited Nice will undoubtedly have tried their famous salade niçoise, which is offered in practically every bistro in the city. Its original recipe is the cause of great controversy among French chefs and amateurs, so it’s worth knowing the mandatory, prohibited and permitted ingredients of this salad.
French onion soup (soup a l’oignon)
French onion soup or “soup a l’oignon” is one of the oldest recipes in the vast culinary tradition of France. Its base is an abundant amount of caramelized onion, served on a slice of bread and with gratin cheese on top. This soup is said to have become extremely popular in the 19th century as it was served in Parisian taverns around Les Halles throughout the day, and even late at night.
The most emblematic dishes of French cuisine
Sometimes called as “the mother of all cuisines”, French gastronomy is characterized by its refinement, as well as the variety of its raw materials, a result of the diversity of its geographical regions. Many French recipes tend to be laborious and their ingredients are not always available to everyone, which is why I have prepared a list with many ideas to try in a bistro or restaurant during your visit to France.
Braised fennel with tomato
Braised fennel with tomato is a surprising starter or garnish that can be served both hot and cold. The fennel reminds of anise in its flavor, and this detail is delicately accentuated by the spices in this recipe.
Rabbit with plums and raisins
This French recipe of rabbit with plums and raisins has the particularity of being cooked in red wine. This might contradict the classic rule which establish that white wine is the one that pairs with white meat. And yet this combination is triumphant, thanks to the balance provided by the plums and raisins.
How to make socca, farinata di ceci and fainá
Which recipe connects French Cote d’Azur, Italian Liguria and the “Porteña” Buenos Aires city of Argentina? The answer can be found in this speciality based on chickpea flour and olive oil. In France and Italy it’s thinner and sometimes baked with rosemary. The Argentinian version is thicker and traditionally eaten together with slice of pizza.