France is known for producing some of the greatest food that the world has ever tasted. In fact, in France, cooking is a professional sport!
RATATOUILLE
ORIGIN
Ratatouille is a mixed vegetable stew from Provence, in the south of France. It was created in Nice, France, and is a way to celebrate the harvest of late-summer vegetables in a budget-friendly dish.
RECIPE
2 medium zucchinis, sliced
2 medium eggplant, sliced
1 medium red onion, sliced
2 medium red bell pepper, sliced
4 sprigs fresh basil
1 tsp dry oregano
1 Tbsp olive oil
salt and pepper
For the sauce:
1 Tbsp olive oil
2 cloves garlic, minced
8 small tomatoes, peeled and crushed
2 thyme sprigs
salt and pepper
STEPS
Preheat the oven to 200C.
Heat a large, oven-friendly skillet over medium heat.
Add the olive oil, minced garlic, thyme and saute for 2 minutes.
Add tomatoes and continue to cook for about 10 minutes, stirring occasionally. Add salt and pepper, to taste.
Place the sliced veggies, in the skillet over the sauce, in a spiral pattern around the skillet until the entire pan is covered.
Brush the veggies with the olive oil and sprinkle them with salt, pepper, and oregano.
Bake in the oven about 50 minutes or until the veggies are soft and tender.
Serve with fresh basil leaves on top.
CASSOULET
ORIGIN
Cassoulet, a southern French stew with white beans and meats, originated in ancient southwestern France and is named after the cassole d'Issel cooking pot.
THE RECIPE
BOUILLABAISSE
ORIGIN
Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille. It requires many different varieties of fish, and the fish should be very fresh.
THE RECIPE
PROFITEROLE
ORIGIN
A profiterole is a popular French dessert filled with custard, whipped cream, or vanilla ice cream, originating in the 19th century. These pastry shells can be made in advance, making almost 50 in one batch.
RECIPE
50g unsalted butter, cubed
3 tsp caster sugar
75g plain flour, sifted onto a piece of baking paper
2 medium eggs, beaten
For the filling
300ml whipping cream
1 tsp vanilla extract​
For the sauce
100g dark chocolate, finely chopped
50g caster sugar
STEPS
Preheat the oven to 425 degrees
Heat milk, butter, and salt over medium heat. Melt butter, add flour, and beat until dough forms. Cook over low heat for 2 minutes. Pour into food processor, add eggs, and pulse until thick.
Spoon the mixture into a pastry bag and pipe 18 puffs onto a baking sheet. Press down the swirl with a wet finger. Bake for 20 minutes, then let them sit for 10 minutes until hollow. Make a slit in the side to escape steam. Set aside to cool.
Melt chocolate chips, cream, honey, and coffee in a bowl. Mix with chocolate sauce. Cut profiteroles, fill with ice cream, and drizzle with warm sauce.
Local Egyptian restaurants that serve this food
Le Marche
Le SteakHouse
Saraya gallery
Le pacha
La gourmandise