Cov zaub mov Fab Kis tsis tsuas yog qiv qee qhov kev coj noj coj ua ntawm ntau haiv neeg, tab sis kuj ua raws li kev tshoov siab rau cov kws tshaj lij ua zaub mov noj los ntawm ntau lub tebchaws.
National cuisine ntawm Fabkis
Feem ntau hais lus, lub tebchaws Fabkis cov zaub mov tsis tuaj yeem xav txog yam tsis muaj kua zaub (kua zaub kua zaub, kua zaub kua zaub, kua zaub kua zaub, kua zaub sib xyaw), nqaij (yaj, nqaij nyuj, nqaij qaib, nqaij qaib, nqaij, nqaij nyuj), kua ntses (bechamel, “Bordeaux”, “Morne”), txuj lom (Provencal tshuaj ntsuab, thyme, rosemary), cheese (Roquefort, Camembert, Brie), zaub, nceb, ntses, nqaij nruab deg, khoom qab zib (meringues, savarens, croissants, soufflés, flans).
Tab sis cov zaub mov hauv cheeb tsam yuav tsum txiav txim siab cais. Piv txwv li, cov zaub mov ntawm Brittany yog ua los ntawm cov ntses thiab cov nqaij nruab deg: ntawm no koj yuav tsum txaus siab rau cov kua zaub bouillabaisse, cws thiab oysters hauv cov kua txiv qaub, "crepes" - pancakes nrog cov ntim sib txawv.
Ib qho tshwj xeeb ntawm cov zaub mov ntawm Normandy yog siv cov qaub cream, qab zib thiab cheese rau ua noj - koj yuav tsum tau sim ua nqaij nyuj thiab nceb hauv zos nrog ntxiv cov qab zib thiab butter.
Hauv Burgundy, lawv nyiam ua kua ntses, hauv daim ntawv qhia uas siv cawv liab, dos, nceb siv. Hauv cov zaub mov ntawm thaj av no, Burgundy nqaij (nqaij nyuj stew hauv cov kua txiv hmab txiv ntoo) thiab Burgundy qwj (stewed qwj nrog zaub, txuj lom thiab cawv dawb) tshwj xeeb tshaj yog.
Yog tias peb tham txog cov zaub mov ntawm lub hav Loire, tom qab ntawd txiv hmab txiv ntoo, zaub, ntses ntses yog qhov muaj txiaj ntsig zoo, yog li nws tsim nyog saj cov ntses nyob ib puag ncig nrog cov ntses ber-blanc thiab tart-taten (ncuav qab zib kua ncuav qab zib).
Raws li rau cov tais diav ib txwm muaj ntawm Provence, tom qab ntawd ntawm no koj yuav tau txais kev noj mov ntawm qwj nplais hauv cov kua zaub, ntses kua zaub hauv qej ntses, tapenade pasta (cov tais uas suav nrog txiv ntseej, anchovies thiab capers).
Nrov Fabkis cov tais diav:
- “Bouillabaisse” (kua zaub ua los ntawm ntau hom ntses);
- "Foie gras" (goose siab pate nrog truffle, txuj lom, Madeira caw thiab cognac);
- "Lang-de-buf" (qab zib raws tus nplaig nqaij nyuj);
- "Ratatouille" (zaub raws cov zaub uas yog kib thawj zaug thiab tom qab ntawd ua ke ua ke).
Qhov twg mus saj cov zaub mov hauv tebchaws?
Hauv Paris, koj tuaj yeem siv koj li phiaj xwm hauv La Coupole (lub tsev noj mov txaus siab rau cov neeg tuaj noj ntses thiab cov tais diav hauv hiav txwv) lossis Le Meurice (hauv lub tsev noj mov no nws tsim nyog noj langoustine fricassee nrog zucchini, lobster xiav hauv cov kua zaub, nqaij nyuj nplaig nrog artichokes thiab dos); hauv Avignon - hauv "Christian Etienne" (ntawm no nws yuav rov hais dua rau cov kiv cua ntawm Provencal cuisine); hauv Colmar - hauv "La Table du Brocanteur" (lub tsev tshwj xeeb yog foie gras).
Cov chav ua noj hauv Fabkis
Cov neeg so haujlwm hauv Beaune (Burgundy cheeb tsam) tuaj yeem mus ntsib tsev kawm ua zaub mov noj "The Cook's Atelier": ntawm no lawv yuav qhia paub yuav ua li cas ua noj 5 tais diav ntawm Fabkis txoj zaub mov thiab yuav qhia qhov tsis pub lwm tus paub ntawm Burgundian ua noj ua haus (rau cov neeg xav tau, cov phiaj xwm tau npaj rau ob qho tib si 4-5 teev thiab 1- 5 hnub). Thiab cov qhua ntawm Paris tuaj yeem raug caw mus saib hauv tsev kawm ua noj ua haus ntawm Alain Ducasse: tus kws ua zaub mov Fabkis uas muaj npe nrov yuav qhia lawv yuav ua li cas ua noj lawv tus kheej tshwj xeeb, suav nrog cov ncuav qab zib.
Cov neeg taug kev yuav tsum npaj mus rau Fab Kis rau kev ua yeeb yam qav (Vittel, Plaub Hlis) thiab txiv qaub (Menton, Lub Peb Hlis), ntxiv rau kev ua qhob noom xim kasfes (Paris, Lub Kaum Hli).
