Luxury Wine and Spirits-Cognac

romantic combination of Cognac


Cognac is the alcoholic drink, which is obtained by double distillation of wines produced in the same area in France. Cognac production began in the 17th century, only the name has appeared in 1783.
For the production of 1 l of cognac we need 9 liters of wine. Characteristic aroma of cognac is achieved by aging in oak barrels. Less than five years old cognac is a bright yellow and has a taste reminiscent of vanilla, cognac, aged between five and ten years, has darker color and stronger flavor. Only after 30 years of age came to a small drop in the proportion of alcohol, but after 50 years to achieve the desired 40% alcohol, the cognac can be used as a beverage. You can also reduce the alcohol content of distilled water.
Categories of cognac: three stars - aged at the barrel for more than 2 years, VSOP (Very Special Old Pale), VO - aged at the barrel for more than 4 years, and Napoleon, Extra, XO - aged at the barrel for more than 6 years.


Luxury Wine and Spirits-Cognac

Champagne - natural sparkling wine

Champagne - natural sparkling wine


Champagne
Champagne is a protected name of a natural sparkling wine, which is produced in the French province of Champagne to the wine under a special procedure, called méthode champenoise.
There is no holiday, no dancing, and no special occasion you can not imagine without the champagne. Opening a bottle of champagne is a celebration in itself, but is often forgotten that champagne is a wine produced in northern France.
Many factors can affect the taste of champagne, so it may be easy, full, fruit or flower, fresh and ripe-tasting, simple or complex.
Some champagne are served as an aperitif, but some of them to the main dishes (especially the white meat) or a dessert. Champagne is suitable for all occasions, the right-one should be chosen.

Champagne - natural sparkling wine

French's Mustard

French's Mustard


Already in the sixties before Christ was in ancient Rome known as the mustard mustum ardens, which in translation meant spicy juice. From this term come the French word moutarde, English mustard and German Mostrich.
Already at the time of Charles the Great, farmers were familiar with the preparation of mustard, which has rapidly spread throughout France. Around the year 1300 has been in Paris ten producers of mustard, in 1650, however, already six hundred.
Burgundy men, who have ruled the province of Dijon, is already in the 14th century guarantee for the quality of mustard in their cities. They declared that for the preparation of mustard must been used only good mustard seeds.
Mustard is the universal spice par excellence. In addition to gives flavor, is particularly suitable as an ingredient for salads, meat and fish.

French's Mustard

French Desserts

French Desserts


Croissant, which in translation means the Crescent, is a popular French pastry, which comes from Hungary. At the end of the 17th century, the Turks surrounded Budapest, to take-over the city, the walls around the excavated trench. This was observed bakers who have returned at dawn from the work. They trigger the alarm, so that the Turks should withdraw.
In a sign of its victory bakers baked cakes in the form of Crescent.
Desserts
One of the most famous French dessert is a cake Saint Honoré. Because of their imaginative and subtle taste it becomes honor, to bear the name of a saint, who is protector of the French bakers and pastries. This French cake is the best way demonstrated its sound and sense of nice taste. Miniature ball of boiled dough, more known as "princess donuts" immersed in the chocolate make this cake channel of visibility and a special attraction.

French Specialty - Cheese

French Specialty - Cheese


France is a country in which manufactured more than 370 different types of cheese. It seems that each type of cheese talk about the region in which they are produced, as the result of a specific climate, flora, fauna and traditional ways of preparation.


Depending on the hardness of cheeses can be divided into: soft, semi-hard and hard, the cheese may have a crust, or is not, you can have blue mold in the center or outside the red. Depending on whether the cheese is young or mature, spicy, macerated, or washed, can be grouped into the following categories: cream cheese, industrial cheese for cooking, soft cheese with white or red mold cheese with noble blue mold cheese made from goat's milk and hard cheese.
It is understood that in a good French meal cheese in any case may not fail.

French Soups

French Soups


Each traditional menu starts with soup. Soup is for a meal what is wonderful saloon for the house. Until the mid-20th century, the soup was for the farmers and the only hot main dish. Prepare it so that the boiler (pot) put a lot of vegetables and other ingredients, which are then several hours long to cook at gently heat. Since the meat and fat can afford only few of them, the piece of bread with the soup spill over.
The French word souper, which means dinner, is the basis for the word soup for western countries: Supp (German), soup (in English).
Some of the most famous French soups are: onion soup (soup à l 'oignon), bean soup (potee dauphinoise), Pumpkin cream soup (soup de courge à la crème) and avignon soup of sweet anise (potage au fenouil a l’Avignon ).

French Soups


French Soups

Facts about France-French Salad

Today Facts about France presents recipe for French salad.
Category: Salads
Quantities for 4 people


French salad

Ingredients
Potatoes 300g
Carrots 100g
Peas - fresh 150g
Pickled cucumbers 150g
Egg - 2 pieces of chicken
Mayonnaise
Mustard
Sol
Pepper

Preparation
Wash the potatoes and carrots, peeled and cut into small cubes.
In one pot boil potatoes, carrots in the second, and in the third peas. Water should be in all three pots salted.
Vegetables drain and shake in a plastic container.
Add diced sliced gherkins.
Eggs boiled to the hard, white cut in cubes and add to vegetables.
Mix egg yolks with the mayonnaise and mustard. If you wish you can add a little liquid from the gherkins. Add pepper and salt and mix with vegetables.
If it is necessary, acidify the salad with vinegar.


French salad

Orly chicken fillet

Here is the recipe for Orly chicken fillet

Ingredients

-600 g of PP chicken fillets
-160 g of white flour
-2 dl of light beer
-2 eggs
-salt
-frying oil


Orly chicken fillet

Preparation

Chop the chicken fillets, pound them, and salt them. Make the beer dough separately: make thick dough from beer, egg yolks, flour and salt, then slowly stir in whipped egg whites. Wrap floured chicken fillets into the dough and fry them in hot fat. Dry the fried fillets well and garnish them according to taste; just next to them, serve lemon bits, decoratively wrapped into gauze.

French Cuisine

Despite a common pan-gallic chauvinism, French cooking is not a monolith: it ranges from the olives and seafood of Provence to the butter and roasts of Tours, from the simple food of the bistro to the fanciful confections of the Tour d'Argent. However, it all shares a seriousness about food.


French Cuisine

French cooking involves a large number of techniques, some extremely complicated, that serve as basics. Any cook will tell you that French food will not tolerate shortcuts in regard to these fundamentals.


French Cuisine

The French are predominantly Catholic and thus have no eating prohibitions, though many dishes have a Lenten variation. Moreover, the Gauls are not afraid to eat anything. Kidney, brain, sweetbreads, tripe, blood sauces and sausages, sheep's foot, tongue, and intestines are all common in French cooking and hold equal standing with the meat of lamb, beef, pork, poultry, and game. Quite the opposite of being exotic, these foods are at the heart of the bourgeois menu, with seafood inevitably being the soul, and vegetables, the flesh.

French Cuisine


French Cuisine


French Cuisine