French Food – Rural Food Made Popular By Celebrity Chefs

 

I absolutely love food. I really like to cook and I love to eat! French food holds a very special place in my heart, and especially the meals of Northern France. As well as writing my articles, I also have a site on the site blogger.com, where I interpret a recipe (usually French) at each post I write. When I lived over in France, I was subjected to the superb world of boulangeries on each street corner, and got to sample a few of those weird and wonderful regional delicacies. It now appears to me that regional and especially rural recipes are getting more and more popular in British houses. But there’s something endearing about watching these men that are so famous and so famous for their cooking return to their origins and cook straightforward French dishes that they ate when they were growing up, which motivated them to become world-class chefs at the first place.You can also access ourĀ French Food Online easily.

French Food Online

French Food Online

What strikes me as odd is that we do not seem to embrace rural, rustic food in the identical manner as the French. I watched The Great British Food Revival a couple of months ago and was surprised to see how many people were turning their noses up at the thought of eating rabbit, an ingredient that is rife in the British countryside and an animal that farmers are keen to eliminate due to the simple fact that they’re, basically, pests. We’ve got to break away from the thought that rabbits are only meant as pets, and that they are much too cute to be put in a dish. I am not stating that we ought to all go feral and start acting the way our pre-historic ancestors did in order to find food, but I really do believe it’s so important to adopt rural dishes in precisely the same manner as the French. We have the regional dishes which we adore in Britain but bunny and maybe even pheasant are two ingredients that appear to be evaporating from our menu, and if you visit a local butcher for them, they won’t be expensive at all.

We have to start having more respect for rural dishes and ingredients, as if we do not they may disappear into obscurity before we even notice.