Favorite French Food

Jun 14th, 2001, 06:45 PM
  #21  
Jim Rosenberg
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I could survive indefinitely on baguettes & Bordeaux, but for Americans who think they know what a shrimp cocktail is, try one in France.
 
Jun 14th, 2001, 06:50 PM
  #22  
donna
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Jim - you have piqued my curiosity ....how does a French shrimp cocktail differ from an American one??
 
Jun 14th, 2001, 07:23 PM
  #23  
xxx
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JOdy

I copied this from a post in which Capo explained how he does italics. I haven't tried it because I am techno-delayed, and it seems Greek to me. I would love (italics) to be able to do italics! Good luck.

For italics you must bracket the word/phrase/etc. between two html italics "tags", like so:
italicsword. (The "/" in the second bracket denotes the end tag.) I used the "[" and "]" brackets
just to demonstrate. When you do it, replace the "[" bracket with a "<" and the "]" bracket with a ">".

Since the html italics tags work I assumed that html bold tags would also work, but I tried that once
before and, for some reason, it didn't seem to work. (Bold would be a similar format, but using a "b"
instead of an "i", like so: boldword.





 
Jun 19th, 2001, 05:07 AM
  #24  
Luis
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Ragnar:

I tend to like the cuisine from the SW of France, in particular, Gascogne, Landes and the Basque Region. From Gascogne, I like a good Magret de Canard or a Confit de Oie/Canard and Cassoulet. The Landes and Gascogne turn out some fabulous foie gras as well. From the Basque region, I like Marmitako, which is a tuna and potato stew...very hearty..or the smoked hams of the region
 
Jun 19th, 2001, 05:20 AM
  #25  
wendy
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Jim? I'm curious too!
Wendy
 
Jun 19th, 2001, 05:36 AM
  #26  
Ursula
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Jim: Me too .
Never eat a shrimp cocktail in France, if I remember well.

 
Jun 19th, 2001, 05:54 AM
  #27  
mimi taylor
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All the wonderful chevres, Belon oysters, tapenade, marron glaces, all the fruit de mer and especially grilled flamed lobsters which is not done in New England, and finally the rare truite bleu, and a good morning to all.
 
Jun 19th, 2001, 06:04 AM
  #28  
Todd
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Canned Franco-American spaghetti si a favorite with me.
 
Jun 19th, 2001, 04:51 PM
  #29  
Carmen
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Sorry but MAYONNAISE IS SPANISH. Its name comes from Mahon, capital of the island of Menorca in Spain. You see Mahon-Mahonesa (the original name).
 
Jun 19th, 2001, 05:49 PM
  #30  
maurice
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I love ze leetle snails – zey are so – how do you say? – sleepery, oui? Zey make me feel so, so…in love wis ze ‘hole world, no? Ah, love, l’amour…. Oh, pardon, I mus’ seeng!

Sank heaven, for leetle snails,
For leetle snails get bigger ev’ry day…
 
Jun 19th, 2001, 06:52 PM
  #31  
lynn
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In no certain order...

chocolates
cheeses
pastries
foie gras
escargot (mostly the sauce!)

Lynn
 
Jun 19th, 2001, 07:26 PM
  #32  
JOdy
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Just a funny thought hit me.. does ANYONE really like escargot or do we all just like the sauce.know the sauce is what does it for me!
 
Jun 19th, 2001, 10:49 PM
  #33  
Ursula
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JOdy hello: I am with you, completely. The sauce is it! So rather than ordering escargots, I go for garlic bread.
 
Jun 20th, 2001, 04:06 AM
  #34  
s.fowler
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JOdy & Ursula -- add me to your group -- I can't imagine why anyone would eat a snail twice -- I tried one once - UGH.

My favorite French food right now is the dessert known as "ile flottant" -- I had two versions on the last trip to Paris and can still purrrrrr when thinking about it.
 
Jun 20th, 2001, 04:14 AM
  #35  
Ursula
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Sally: I mentioned "ěles flottantes" above, above... but I do hope nobody wants an explication what it is. It cannot be described, it MUST be tried. Agree with me? ;-)
 
Jun 20th, 2001, 04:20 AM
  #36  
s.fowler
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Well we can try no?

The basic "preparation" is a light mereingue [sp?] floating in a light liquid custard. I've had it served in a BIG brandy snifter sometimes. After that the restaurant takes over -- I've had caramel swirled in -- nutmeg freshly ground on top -- but the BEST is just the straight "iles flottants" [spelling noted] -- at its best it is a heavenly dessert that releases its perfume as it melts in your mouth. Ursula? Can you add to this?
 
Jun 20th, 2001, 04:28 AM
  #37  
Ursula
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Sally, well done. I could have done it in German, but not in English. In French, too, I guess.
Oh well, I am at work but will be right off for a meeting in Berne. Maybe, for dinner, a nice dessert. But they won't have "iles flottantes" though. It is on of those typical French desserts.
 
Jun 20th, 2001, 04:56 AM
  #38  
s.fowler
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Merci Ursula
What I failed to mention is that the airy mereingue is white and the custard a pale creamy yellow ---- GROAN.
 
Jun 20th, 2001, 10:51 AM
  #39  
Capo
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Jody, I've only had snails once -- in a wonderful little restaurant called La Ribera, in Barcelona's Gothic Quarter -- and thought they were quite tasty. But then, they were in delicious sauce along with rabbit, so I can't say that I'd like them all by themselves.
 
Jun 20th, 2001, 03:02 PM
  #40  
cristina
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I know this is a wierd question, but does anybody know what they do to the chicken breasts there? Everytime I ordered chicken I got a leg. I loved the chocolate croissants and the creme brulee and you have to try all the types of cheese, thier fabulous.
 

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