Travel Reference
In-Depth Information
The height of truffle season is between December and March, when special
truffle markets are held around the Dordogne.
French Cooking Styles
Here's a quick guide of some of the classic French sauces and cooking styles you're likely
to encounter on restaurant menus:
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»
à l'americaine
cooked in brandy, white wine and tomatoes
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»
bourgignon
slow-cooked in red wine, often with onions and mushrooms
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»
dijonaise
in a mustard sauce
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»
dieppoise
a sauce of fish, shellfish, herbs and cider
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»
florentine
in a creamy spinach sauce
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»
normande
in a cream or butter sauce
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»
provençale
in a tomato or herb sauce
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»
lyonnais
a sauce of onions, wine, garlic and parsley
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»
meunière
coated in flour, then pan-fried in butter, lemon juice and parsley
Poultry
When it comes to birds, the French don't just limit themselves to chicken and turkey
- they eat other types of poultry with equal gusto, including
canard
(duck),
oie
(goose),
perdrix
(partridge),
faisan
(pheasant), pigeon and
caille
(quail).
Pâté de foie gras (
a rich, smooth paté of fattened duck or goose livers, some-
times flavoured with cognac and truffles) is a particular delicacy, especially in south-
west France; while
confit de canard
and
confit d'oie
are duck or goose joints cooked
very slowly in their own fat, making them very tender and packed with flavour.
Snails & Frogs' Legs
France suffers from its share of culinary clichés, but without any doubt, the most no-
torious French dishes are
escargots
(snails) and
cuisses de grenouille
(frogs' legs).
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