It’s very interesting to observe the work of the artist as a pure space of the canvas from the instant of touch and brush stroke comes a new masterpiece. The same magical effect is inspired creativity Masters Haute Cuisine. Accurate, balanced movements of different aromas and flavors, colors and shapes, the chef builds a new dish. Possess this skill a few dozen people. Enjoy this perfection can not afford thousands of gourmets throughout the world. Therefore, to talk about Haut Cusine (haute cuisine), we will, as the ideal sought by all progressive humanity. In France, there are two kinds of culinary skill.
It Regional and national cuisine. And, I assure you, it’s very tasty. Often these concepts are confused. For example, Norman soup, cooked in a Paris restaurant – cuisine Regional. The same dish made in his homeland – in Normandy is the people’s kitchen. The main feature and a prerequisite of French cuisine – an exceptional freshness.
Of course, there can be no sturgeon second freshness, as in the novel, Moscow Mikhail Bulgakov. Another feature – the French, giving a value meal, ready to hold abundant feast for any reason, are not inclined to total adiposity, as other residents of the Old and New Worlds. Let’s try some classical French cuisine. Professional chefs recommend strictly adhere to the proportions specified in the recipe. For them – a centuries-old experience of the best chefs. Onion soup 6 bulbs, dry 400ml white wine 8 slices of bread “baguette”, 200g grated Emmental, 4 tablespoons of vegetable oil, salt and pepper. In a large saucepan, saute onions in vegetable oil, sliced into circles. Add the wine and boiled down to one third volume. Fill with half a liter of water, salt and pepper. Simmer for another 15 minutes. Pour into individual pots on top in a skillet, place the dried pieces of baguette. Generously sprinkle with cheese. Bake until golden brown. Poele with mushrooms 800g mushrooms, 200g smoked bacon, 200g of green peas, 3 cloves garlic, 150g green beans, 4 tablespoons of vegetable oil, salt and pepper. Boil the green beans for 10 minutes, rinsed cold water. Cut the bacon and mushrooms in small slices. Finely chop the garlic. Saute mushrooms over high heat 6 minutes, add bacon and garlic. Fry for 4 minutes. Add beans and cook over medium heat for 5 minutes, all while stirring. Add salt, pepper and immediately apply it on the table! Beef steak on the edge with Provencal herbs steak rib weighing 1.5 kg, 5 cm thick, mix the dry Provencal herbs (thyme, rosemary, oregano, basil, savory), 50g butter, salt and pepper. Roll the meat on both sides in the grass and lay on a heated griddle. Saute for 5 minutes on each side, basting with melted butter. Place the meat on a baking sheet with borders and put in an oven preheated to 220 degrees on average. Bake for 7 minutes on each side, basting with juice formed. Season with salt and pepper. Soak the meat in the oven for 8 minutes off with the door open.