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Los caracoles a la borgoñona se cocinan con mantequilla, ajo y perejil, servidos en su concha.La bullabesa es una sopa de pescado originaria de Marsella, preparada con diversas especies de peces mediterráneos.La quiche lorraine es una tarta salada rellena con una mezcla a base de huevos, crema y panceta.La baguette es un pan emblemático de Francia, caracterizado por su forma alargada y su corteza crujiente.El Roquefort es un queso de pasta azul, elaborado a partir de leche de oveja y madurado en bodegas naturales.La tartiflette es un plato saboyano compuesto por patatas, reblochon, tocino, y cebollas.La crêpe Suzette es una crêpe servida con una salsa de naranja y flameada con Grand Marnier o Cointreau.El coq au vin es un plato tradicional donde el gallo se cocina a fuego lento en vino tinto con verduras y aromáticos.El macaron de Nancy es una pastelería a base de almendra molida, azúcar y claras de huevo, diferente del macaron parisino.El cassoulet es un plato del Suroeste a base de judías blancas, salchichas, confit de pato y otras carnes.El Neufchâtel es un queso normando de pasta blanda, a menudo moldeado en forma de corazón.El Brie es un queso de pasta blanda con corteza florida, originario de la región Île-de-France.El cassoulet es un guiso de judías blancas y carnes, originario del Sudoeste, especialmente de Toulouse y Castelnaudary.El éclair es una pastelería alargada de pasta choux, rellena de crema pastelera y glaseada por encima.La chucrut es un plato alsaciano compuesto de col fermentada acompañada de diversas carnes y salchichas.La sopa de cebolla es una sopa tradicional francesa a base de cebollas caramelizadas y caldo, a menudo gratinada con queso.El Paris-Brest es un pastel con forma de rueda de bicicleta, creado en homenaje a la carrera ciclista París-Brest-París.El pisto provenzal es un plato provenzal compuesto principalmente de berenjenas, calabacines, pimientos y tomates.El Reblochon es un queso de pasta prensada no cocida, producido en Saboya, a menudo utilizado en la tartiflette.El buey a la borgoñona es un estofado tradicional de la región de Borgoña, preparado con buey estofado en vino tinto.El bouchon es un restaurante típico de Lyon donde se comen especialidades de la región, como las quenelles, la ensalada lionesa y la cervelle de canut."No cocerás demasiado, utilizarás productos frescos y de calidad, aligerarás tu carta, no serás sistemáticamente modernista, buscarás, sin embargo, lo que te aporten las nuevas técnicas, evitarás marinadas, añejamientos, fermentaciones, etc., eliminarás las salsas ricas, no ignorarás la dietética, no falsearás tus presentaciones y serás inventivo", son los diez mandamientos de esta corriente a la que Michel Guérard, los hermanos Troisgros o Alain Chapel han tomado parte.Fue en 2010 cuando se reconoció la especificidad del banquete gastronómico francés, al igual que la cocina mexicana, la dieta mediterránea, el Washoku japonés y el arte del pizzero napolitano.¡No! La trufada, prima del aligot, es un plato originario de Auvernia compuesto de patatas y Cantal.Solo Anne-Sophie Pic ha sido recompensada con tres estrellas en la guía Michelin francesa. Stéphanie Le Quellec y Hélène Darroze tienen dos estrellas. Una treintena de mujeres tienen "una estrella" en la última guía de 2022 sobre unos 600 restaurantes premiados en Francia y Mónaco.El decreto no fija el peso de la baguette tradition, ni su precio. Pero es muy preciso en la composición de la baguette, su proceso de fabricación.La sopa de trufas negras VGE fue creada en 1975 por el chef Paul Bocuse, para un banquete organizado en el Palacio del Elíseo por el jefe de Estado Valéry Giscard d'Estaing y su esposa Anne-Aymone, en honor a su condecoración como embajador de la cocina francesa, con el grado de Caballero de la Legión de Honor.El croque-madame es simplemente... un croque-monsieur coronado con un huevo a la plancha.El patxaran es un licor fabricado por maceración de endrinas silvestres en alcohol anisado, especialidad del País Vasco.En total, Francia cuenta con tres mantequillas y dos cremas certificadas, además de 45 quesos Denominación de Origen Protegida (Bleu d'Auvergne, de Gex, des Causses, du Vercors, Bries de Meaux y de Melun, Brocciu, Camembert de Normandie, Epoisse, Maroilles, Mont d'Or, Picodon) y nueve quesos IGP (Emmental, Gruyère, Brillat-Savarin, o Saint-Marcellin).Escoffier desarrolló el concepto de brigada de cocina, racionalizando la distribución de las tareas en el equipo y velando por la imagen de marca del cocinero (limpio, meticuloso, no bebedor, no fumador, que no grite).El maroilles es una denominación de origen que designa un queso cuya producción y transformación se efectúan en Hauts-de-France (el Norte y el Aisne más particularmente). Este queso de leche de vaca debe su nombre al pueblo de Maroilles donde existía una importante abadía en la comunidad, que compraba los quesos a los agricultores productores granjeros para revenderlos después de afinarlosEl chouchen es el nombre dado en Bretaña al hidromiel. Se trata, por tanto, de una bebida alcohólica obtenida a partir de la fermentación de la miel en agua (vino de miel).Se trataba del aligot, especialidad culinaria rural tradicional francesa originaria de Aubrac, a caballo entre Aveyron, Cantal y Lozère. A base de puré de patatas, de tome fresca o «tome d'aligot», de nata, de mantequilla y de ajo.El feuillardier designa una bebida tradicional limusina a base de licor de castaña y de vino blanco seco. Una buena proporción es de un tercio de licor de castaña contra dos tercios de vino blanco seco.La bêtise de Cambrai es una golosina elaborada en Cambrai, y cuya receta provendría de un error.El Mont d'Or es un queso del Jura vendido en una caja de pícea. A menudo se degusta caliente, fundido directamente en su caja.El pato a la naranja es un plato clásico de la cocina francesa que combina carne y salsa dulce a base de naranja.La bullabesa es una sopa de pescado tradicional de Marsella, rica en sabores mediterráneos.Las quenelles, a menudo de lucio o de ave, son una especialidad de Lyon, cubiertas de salsa Nantua o bechamel.You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40

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¿Qué plato se prepara con caracoles?

Coq au vin (pollo al vino)

Caracoles a la borgoñona

Gratin dauphinois (Gratinado de patatas)

No basta con amar comer... también hay que conocer las recetas, las regiones y las tradiciones. Muéstranos lo que realmente sabes.

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¡Bravo por haber terminado este viaje culinario a través de Francia! Ya sea que seas un chef consumado o un aficionado curioso, este cuestionario es una hermosa prueba de tu amor por la gastronomía francesa. ¡Mantente goloso y no olvides: siempre hay algo delicioso por descubrir!

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