Is French Food the Best Food?
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- เผยแพร่เมื่อ 26 ม.ค. 2024
- Is French Food the weirdest or the fanciest? Let's find out!
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One overlooked thing about French cuisine is that each region of France has its own very specific culinary subculture, the rabbithole never ends.
Same for every country wdym
@@dasmeltorp4705I get what you mean but France really takes this to the extreme, look up cheese and wine maps
Loïc could have spent hours and hours talking about French food.... but it's a TH-cam video so unfortunately a lot of dishes must be overlooked
@@dasmeltorp4705 I made a map depicting only the most famous dishes of each "departements" (counties?) and tried but failed to stick to the rule I started with "one savoury, one sweet, one cheese, one beverage".... it was just impossible.... I used 600+ dishes for the map and still forgot some famous ones (the ones which production is protected to the area and how it's made i.e. AOC/AOP)
I tried to do the same with New Zealand (where I now live) and the UK (used to live), and it was much easier (or harder because there wasn't much variety....)
@@dasmeltorp4705 Actually it's often not as much the case as in France. I'm not gonna mention any specific country but having traveled and lived in other places, many other countries have similar dishes nationwide (which can be still tasty though, don't get me wrong). And then, few to none regional variants unfortunately, even after digging as much as I could.
As someone from one of the overseas regions of France (La réunion) i have to say our local cuisine is obviously my favourite ( especially octopus curry )
Eh, I haven’t been able to find a good curry for a long time... Not that killer Indian one, but at least the East Asian one.
Oh ! Le curry de Poulpe, je connais pas ! Il faut A-BSO-LU-MENT que j'essaye....
J'ai passé pas mal de temps à la Réunion (ma mère est de là) et j'avoue que coté bouffe y a des trucs craqués. Après, c'est une cuisine majoritairement inspirée d'autres (en particulier Indienne et Chinoise, même si je préfère les samoussas Réunionnais que ceux Indiens, notamment le samoussa au fromage mdr), une sorte de synthèse. Avec quand même son lot de nouvelles idées.
@@xenotypos c'est une description parfaitement Réunionnaise, voire simplement créole
dont forget rougails!!
I would eat everything in this video. I gained eleven kilos just sitting here watching it.
😂😂😂
As a Brit raised in France and trained as a pastry chef there this video warms my heart!
I'm almost surprised you did not mention the (kind of) "rule" of fancy French restaurants: usually the longest the name of your dish is, the smallest in your plate it ends up to be ;)))
As a born southern, I must precise no one say ''pomme aligot'', we just say ''aligot'', I MUST precise, because aligot is a sacred meal !
Oui, j'ai noté l'approximation ! Dommage.
Honestly, I needed a second to know what he was talking about XD
Guys, he mentioned it!!! This already coool, even before the choucroute, raclette and other really well known dishes.
I confirm.
Even though truffade is even better =)
@@Adrak-Hiano In truffade we trust ! Cantal represent !
The English language uses the words "cuisine" and "chef", like it uses "couture".
Facts.
Bro. 90% of cuisine (french word again) glossary is french. From tools to ingredients and techniques.
@@remhigh Not to mention that French is a parent language of English. Even from the origins of English, French was the language spoken by the nobles and royalty and so French has always been "fancy" in comparison. In our current language, our more sophisticated languages tend to have French origins whereas our more common words tend to have germanic origins.
It doesn't help that France is both a culinary and fashion (key components of culture) capital in the world.
Attention, dear Loic. You're getting married in France :)
Loïc, I already loved your humorous shorts about languages, but you've really kicked it up a notch with these funny and informative "obsessive deep-dives" into different random topics.
Thanks for your hard work and please keep these videos coming! 😃
as a breton(born breton), i have to add that buckwheat crepes(called galette de sarasin/galette de blé noir in french) can also be eaten like you would eat a pizza, as in we put a sauce on the bottom(crème frêche or tomato sauce), then you add your toppings(ham, salmon, potatoes, vegetables) with cheese on top. it's delicious and you should try it.
Galettes de sarrasin ou Ployes are also eaten in Eastern Canada ( New Brunswick, Québec, Ontario). It is part of Acadian traditional food. We eat them with butter and Maple Syrup or fresh berries or molasses or sometimes with ham, cheddar and a fried egg on top.
Isn't that a race in The elder scrolls?
Thomas, non stp, pas de sauce dans une galette! A la rigueur beaucoup de beurre après cuisson. Tu es sûr d'être Breton ???
@@nicolasmaligner8753 ça se vois que t'a jamais manger dans une crèperie.
Heu c'est une blague ? MERCI oui je sors de chez moi, ça m'arrive fort heureusement. Mais ces sauces dans les galettes c'est comme l'ananas sur la pizza... Ça se veut moderne mais ça dénature tout. Chacun verra midi à sa porte...
Omg. Need a part 2 to this!!
Moule-frites is just so f*cking delicious! Definitely my favourite.
But that's a Belgian dish though!
@@EmsiYTs oh dear. learn something new every day. Admittedly, I should have known that. thanks for the correction. (still absolutely delicious though) 😆
@@BG-rj3yc And to add info that maybe you already know : what american call french fries are also from Belgium. That's maybe why you got confused.
@@EmsiYTsno. French fries are French. And if internet tell you that it's Belgian, then Belgium is French.
@@EmsiYTs just like fries, it's both from belgium and north of France, before Belgium even existed it used to be Flanders, and the capital of the Flanders was Lille. This region has been split between france and belgium.
07:40 is a "fondant au chocolat" not a soufflé!
It's very hard to have a great result with chocolat for the soufflé
It's leviosa, not leviosà:)))
I always thought the French food is the result of a lucky history and geography. This relatively small country, populated by Celtic and Germanic tribes who decided to act the Latin way, has an incredible variety of landscapes and climates, from Northen Sea to Mediterranean, Atlantic Coasts, wide plains and highest mountains in Europe, giving us an incredible variety of products. During centuries, they fought against the rest of Europe, being invaded by some of them and invading most of it. The colonial empire was wide, and worldwide food enriched the local one. All these left traces, making French cuisine one of the most diverse cuisines you can eat. A good revolution on top of that, to make it all accessible to everybody, and voilà.
Maybe, but one of main reasons for me is just that France had a lot of arable lands (and lots of rivers), food production was more efficient than in the rest of Europe and thus the population was way larger than the size of France would suggest (until the early 19th century France had the same population as Russia), with one of the biggest population density in the world. Obviously all that part reversed with the (relative) demographic decline of France in the 19th century, but I think the importance of food and culinary traditions remained.
France was colonized by the Romans for around 300 years, which may be part of the reason why they "decided to act the Latin way" :D
The last example shows the "invading of it" as it's essentially a German dish. Elsas has been under French control since the 17th century with the German and French population mostly living side by side.
@ Yes, invasions and occupations played a role in spreading food recipe among other cultural influences.
François I discovered the Italian Renaissance during his immersive (and constrained) stay in Italy following the failure of the siege of Pavia.
Choucroute has variants in many countries. The Chinese claim to have invented it, but they tend to do that with every other invention in the World...
As for Alsace invasions, we could go back to Charles Martel's empire and claim the German stole it before :D
Very well put ! But did YOU really come up with it, or was it...the other ?🤔
3:17 fun fact: at first forks only had two spikes, and later this was assosiated with the devil's horns, so the number of spikes was increased to 3 or 4
Didn't you use a fondant au chocolat picture instead of a soufflé?
You literally used the two examples with Auvergne Rhone Alpes which are argued over with the Swiss 😂
I would be interested in your thoughts on mexican and us food as you lived there. It could become a series 🤔
I thought it also looked like a mi-cuit. I would say fondants and mi-cuits are more common than soufflés au chocolat too.
Yes it was a fondant au chocolat
It's so funny that the most famous French dishes: snail and frog legs. No one ever eats it in everyday life, long live raclette guys, I couldn't live without 😋.
How can you find snails in every big supermarket and every brasserie if no one eats them ?
@@languerouge5385 In France ? where I live In my region the only time I saw it was in 1 big supermarket. I don't go to brasseries a lot, but I've never seen one.
I live in the Vienne and although not a wine/snail growing region, I find them in my local (small) Intermarche@@alkasamario
@@alkasamariothat's strange that you don't find them 😅 even the little convenient store in my country side village sell them 😅 maybe you aren't looking at the right section ? It's commonly sell frozen and only in big supermarket somewhat fresh.
(That's for snail, frog legs are harder to find I agree 😅)
@@languerouge5385 Every brasserie, no, I've never seen them. In supermarkets, it doesn't take a lot of palce in the frozen goods section, but I think they pack the shelf only when CHristmas come, it's a very celebration meal, at least from what I've seen ^^
Unsurprisingly there's a lot of French influence in and around Louisiana. Frog legs and boudin were relatively common where I grew up.
To be fair, blood sausage is not exlusive to us, english eat the same thing in their traditionnal breakfasts (we're not crazy, we save it for lunch :p). It's also popular in Germany, Eastern Europe, Asia, etc...
Globally, when you kill an animal, especially a pig, you have to drain his blood because the meat spoil faster if it's still bloody. But blood is still excellent food, so a lot of cultures just used it to make food, that had to be quickly eaten because blood spoil very fast ^^
Nowadays, we don't care about wasting food, so most of the blood is not used for human consumption ^^
Also, from what I've seen, you seem to have white boudin, which is another french recipe yes, and have the same name, but is not made with blood, but with meat, milk and bread. Blood boudin is black.
@@krankarvolund7771Wow! I wasn't expecting such a reply. Thank you, though. I intentionally kept my initial comment short not wanting to get into the details that our boudin isn't quite the same.
And yes, I'm familiar with the English black/blood pudding. I've never had any myself, but I know many that have.
is it still a thing today?
@@thefrenchspacer I haven't lived there in well over a decade, so it's hard to say. I do still hear friends talk about boudin, but frog legs were always a bit niche.
@@krankarvolund7771
Even in Italy we have blood sausage (sanguinaccio) but nowadays it's illegal so you can find it only homemade.
Loïc ! You mistook "soufflé" with "moelleux au chocolat" !
I would even say fondant
Yes it actualy is a "fondant" yes
Et non en fait c'est un Mi-cuit au chocolat sur la photo. Le Fondant n'a pas de cœur coulant comme le mi-cuit.
I thought it was called "fondant" 🤷♀️
@@user-oq2fm9xm3g nop not this one but most people make the same mistake even in France.
Being from Britanny I had to ask, have you tried Kouign-Amann?
Le truc c'est que c'est pas très "healthy" si tu es dans l'abus
J'adore ça (je suis pas breton)
Ingredients for a Kouign Amann of around 250g : 500g flour, 1kg sugar and 2,5kg butter. I love it
@@CestPasMoiCestLAutre I've never seen anyone baking diet Kouign Amann before :p
Neither have I but that's the whole point isn't it?
@@adegesh
Kouign-Amann = Death. But sweat and greazy death.
Blood sausage is great. There are a wide variety of them all over Europe. People find them gross because of the blood thing (while having no problem to eat other sausages as long as they do not know what is in them) and other loving them because they are delicious. Like, black pudding in Scotland or blood sausage and liver sausages in sauerkraut in south Germany or blood sausages that are sweet and with raisins in them (North Germany) or closer to France, a dish called Himmel und Erde (lit. Haven and Earth) which includes onions, apples and blood sausage (German, West). There are more options in other countries, but you get the picture.
There are blood sausages in South America too
@@Malik-Ibi Great. In the past people used everything and didn't throw things away. And they found ways to use it. Looks like, I have to find out recipes from South America.
@reinerjung1613 You're right.
There are some dishes made with cow's intestines, stomachs, and others with uterus
Not just in Europe that blood is used in cooking, but in China there is a soup where they use blood, add salt, heat to make the blood become solid and put it in soup. It’s called 毛血旺
@@user-ve1oh9oo6w I guess it is a thing in many cultures all around the world. While we today throw many things in the trash, past generations could not afford to throw relevant sources away.
The French take pride in the quality of their food, in choosing between cutting costs or maintaining quality, they'll prefer the latter. Also, the produce is often of outstanding quality and grown by small-scale farmers.
"in choosing between cutting costs or maintaining quality, they'll prefer the latter."
A lot of people still buy discount products and eat junk food ^^
"Also, the produce is often of outstanding quality and grown by small-scale farmers."
In restaurants maybe, but most supermarket products are from large scale intesive farming.
We're not immunized to modernization XD
In Poland, we have our own version of Boudin Noir. We call it "Kaszanka" (you may know it as "kishka") named after "kasza", which translates to "groat", one of its ingridients.
I love polish cusine! and women... such a nice country
Yeap, same dish in Ukraine. We too call it 'kyshka' or 'krovyanka". Yummy
All your videos are so great. Thank you Loïc.
5:44 May I add that 3 Michelin star mashed potatoes from Joël Robuchon is actually made of 3/4 butter and 1/4 potatoes? And yes, 'you've read it correctly: a 3rd Michelin star with mashed potatoes !
Butter is delicios!;)
The best "purée" in the world
Houlà..., tu essayes de déclencher la guerre entre Normands et Bretons en attribuant le cidre à la Bretagne ? 😂
J'avoue, en tant que Normande, j'ai eu un peu mal au coeur XD
ET LES POMMES ! C'EST UN SCANDALE !
Bah il a raison. Le breton est bien meilleur. Un brut normand est notre équivalent du cidre doux 🤢
on vous a déjà laissé le mont st michel, on peut bien garder un peu de not' cid' va ^^
Après, plus sérieusement, je crois qu'a l' origine le cidre c'était plutôt basque mais peut être ma mémoire est erroné
@@shaezbreizh86 APrés vérification, il y a une légende persistante qui dit que des auteurs de l'Antiquité citent le pays basque comme producteur du cidre... mais c'est juste une idée reçue, il n'y a pas traces de cidre ou "phitera" chez Strabon qui est souvent évoqué comme la source en question. Les romains parlent bien de Sicera, comme les grecs avant eux de Sikera et les Hébreux de Shekhar, mais ça signifie à l'époque juste "boisson fermentée", comme on dirait gnôle aujourd'hui.
La première mention de cidre comme boisson fermentée à base de pomme vient de Normandie, en 1082, mais puisqu'on en retrouve aussi une pour le Pays Basque à peu près à la même époque, c'est compliqué de trancher.
Globalement, c'est soit les basques, soit les Normands, probablement les deux en même temps, mais pas les Bretons, nah :p
OMG! I'm not a big fan of French gastronomy, even though the culinary technique is the best. But MAAAAAN! Confit de cannard is SUPERB! The desserts are also nice. Pretty dissapointed you didn't mention clafoutis. Cheers!
crème caramel, iles flottantes, mousse au chocolat, paris brest, religieuse, baba au rhum, charlotte au fraise...there are so many desert
Alors vous ne connaissez rien à la cuisine je le certifie et confirme à 1 millions de fois que la cuisine française est la meilleure et je parle par expérience
In Slovakia the beef tartar is also quite popular. Until now I never knew where the name came from. It is called either Biftek or Tatarák, now I see that the BIFTEK comes probably from beef steak, and tatarák from your tartar. And we also have blood sausages, called krvavnica, made of rice mixed with seasoning and pork blood stuffed in an actual pork intestine. There is also a bloodless version called jaternica or hurka.
Yeah, but as a french person, we don't know at all where does ''tartare'' come from
@@arthelierre5448 They say that it is a reference to the Tatar soldiers who assailled the Napoleonian troops in Russia and had no time to stop for cooking and thus just slipped a beef steak under tne saddle of their horse to cook it. I other words, they ate the meat raw. That is what I was told. I cannot assure there's a true word about it.
@@theJB03 That's an explanation given by a XVIIth century explorer, but people think he just mistook the practice the Mongols had to put thin slices of meat on the wounds of their horses to protect them, with a way to eat the meat.
Tatars and Mongols did ate raw meat though, and particulary grounded raw meat with eggs, which is a practice that spread in Eastern Europe, until it reached Germany and Hamburg. In Hamburg, they made a Hamburger Steack, which will give the Hamburger (although they started to cook the meat in the USA XD). And in France we adopted this dish in the 1900s, but it was called "American Steack, with a tartare sauce". Later the sauce was dropped, but we kept the name Tartare and not the American one XD
@@krankarvolund7771 Many thanks for your precise explanation.
11:54 Fondue and Raclette are both 100% Swiss originally. You have amazing food in France, no need to steal those ones from us 😊
La fondue savoyarde est meilleure pour moi. Même si oui une mauvaise fondue suisse est une fondue savoyarde
The Swiss are french and germans in denial.. There, I said it.
I once searched for it, and biggest theory is that they were both invented in 2 current swiss regions, which at the time of the invention were french...
well, then Savoy was italian so...
My joke about swiss people being french and german in denial got deleted? Why though? It's an innocent joke mr stuck up moderator. wtf
I'd still the world for a good raclette.
Very interesting subject as always, I prefer french desert and tarte tatin is a very delicious one! Bonjour du Québec!😊
Really, french dishes are often very simple. It's the precision and rigor of the professional chefs that makes them seem fancy and complicated. But if you half-ass the techniques at home, it will still come out as very tasty.
Like, take Beef Bourguignon, a dish I've made several times. You can do it very precisely and separately cook all of the garnishes, measure all your cubes of meat, etc... Or you can throw a bunch of meat in a pot with onions and carrots, cook them a little, add wine and some beef broth to cover, let cook for several hours at low heat, and you have a perfect dish already ^^
Absolutely true. The true secret is to prepare it a day in advance and reheat it slowly for an hour or so before serving. And use decent-ish wine. For strong venison, marinate the meat overnight in wine and tasty things like spices.
@@romainlerallut1409 I'm pretty sure marinating the meat is not traditionnal, unless you're using game like boar ^^
But yeah, on the rest I agree ^^
Me a french thinking that was Universal 😳
The first French cookbooks are the 14th century "Viandier", by Taillevent (personal chef of kings Charles V and VI), and the Mesnagier de Paris (anonymous)
Ratatouille has done a lot of damage to ratatouille. You showed a tian.
I love the "Boeuf Rossini" A delicious steak with a half baked duck liver on top. It is incredible.
It's not duck liver, it's foie gras ^^
je sais... :D @@krankarvolund7771
et c'est pas un steack c'est un filet voire un tournedos dans le filet@@krankarvolund7771
Crème Anglaise is one of my favorite things for desserts. The first time I had it was with some fresh berries. I needed to know what it was. How could something so relatively simple be so good?
Oh damn….if your first exposure to it was the French version….don’t bother with the British original
Is Crème Anglaise the French name for Devonshire Clotted Cream?
@@edwardblair4096 Nope. Custard. Just….normal custard. It just seems posh cause French.
It's a custard but thinner in consistency, which is why it pairs well with berries imo. Where I am from, you would usually just add vanilla ice cream. lol
Super mon ami! très intéressant, Bonjour du Quebec!
You have also ' tripes a la mode de caen'. You can say it is something special 😂😂😂
et le "tablier de sapeur" à Lyon aussi un plat de tripes très orignal. toujours à Lyon le saucisson brioché, la cervelle de canut, le gateau de foix ou encore les quenelles. Everyone coming to visit Lyon should absolutly try these at least once!
I live in Reims, in the Champagne region. Some different dishes from my region are Biscuits Roses (pink biscuits), Champagne, andouillette de Troyes (basically pork guts put into other guts) and Chaource (a delicious sort of cheese).
andouillette et andouille !!! quelle délice
@thefrenchspacer🤢🤮 Nom des Dieux, man ! You crazy French Spaceman !
@@cannotfindmyshoes3 You dont know what you miss!!😚
The legend about the Tarte Tatin is just a legend. The upsided pie was a specialty of the region, and the sisters Tatin took their recipes from another cook, and probably spent days of work to improve it to the perfection it is today.
These culinary legends are fun, but too often they erase the hours of work and dozens of failed trials that cooks do to improve their recipes. I work in a kitchen, when you fail a dish, it's never really a happy accident, and when you try new things, you taste them before serving them ^^'
Sometimes it's a happy mistake. One traditionnal recipe of my family is called "gâteau raté à la framboise" after some grandmother failed a recipe. And everyone loves it
@@felbas4224 It can be, but most of the time, it's hard work that makes new recipes ^^
c'est peut etre parce que c'est rare que lorsqu'un truc raté mérite d'être conservé et mis à la carte, l'histoire reste voire s'embellie@@krankarvolund7771
Merci for more mirthful information! I love steak frites and steak au poivre, but I was not as thrilled with the steak tartare I accidently ordered. Croque Monsieur is also good, and I cannot resist a croissant or an eclair. French sauces are also divine. My mother is from Croatia and they eat Blood Sausage there as well, and she loved it as a child. They also have a corn-fed goose and duck liver pate which is considered a more ethical version of foie gras.
Steak Tartar is not raw ground beef, it is raw minced-with-knives beef. The mouthfeel is oh-so wonderful.
Favourite French food? That’s a hard one. Real hard. Specially with all the variety found in the different regions. From north to south, east to west, and the Italian island of Corsica…
Wish you had accompanied all that with wine! But I guess that’s for another video.
I lost my piece of bread in the raclette reading your comment 😂
@@raychat2816This ain’t about Swiss cuisine man. 😂
@@raychat2816 Fondue, you lose bread in fondue. Raclette is not eaten with braed, there's enough cheese and potatoes to stuff you XD
@@krankarvolund7771 hehe yep, honest mistake 😊
Corse is not italian island...nice try bro 😂😂😂😂
5:35 It’s not the cheese but the starch that makes you feel full Loic 😉
Thanks for the little deep dive!
J'adore le lapin chasseur.
Part two please 😂
As someone from the north of the France (Pas-De-Calais), it's a shame you didn't talk about the Carbonnade Flamande, it's so delicious. It's popular in the Flandres, and a part of the Flandres is in France
Jamais entendu parler mais ça sonne bon ^^
@@Adrak-Hiano C'est un genre de boeuf bourguignon mais avec de la bière à la place du vin rouge. En gros c'est boeuf, bière, carottes, pommes de terre, pain d'épices, moutarde à l'ancienne. Et oui c'est plutôt bon !
Loïc, vous êtes le meilleur.🤩🤩🤩
Bro ! I love ALL of your videos. I eagerly wait for new videos. Thank you for being so awesome man ! 🙏🏻🙏🏻👐🏻👐🏻🙋🏻
WOW, I really enjoyed this video! Of course I was watching it while eating a breakfast of mixed vegetables drowned in salt and a fork lift sized helping of melted butter. Have a great weekend!
And where is Kouign Amann? Also it is not a soufflet au chocolat, but a "fondant au chocolat". :)
Kouign Amann? also known in the rest of France as "plaquette de beurre"
@@minirop "plaquette de beurre et de sucre"* 😇
Honnêtement tu as fait un super résumé des plats typiques, super vidéo !
Love this show
About salt being luxury: We still say the bill is salty when it’s expensive. That goes back to Rome I think, legionaries were paid in salt.
Ok next small funny anecdote about taverns and inns: we still say « qui dort dine », nowadays it means you won’t go hungry if you’re sleeping but it was actually a rule applied in inns: you were required to sleep there in order to eat. Because legally it was forbidden to charge for food. So inns came up with the rule that they’d charge only the bed but it would include food. That’s a long way from restaurants
See Ottoman Empire and janissaries for the parallel between food and army. Ranks and emblems were chosen from cooking tools. Revolutions happened when a cooking pot was turned upside down
Thanks so much for the video ! Last comment about what makes French cuisine special: my friend makes sourdough bread in Turkey. In France flour is described according to its content and the way its grinded (from T45 to T150), in Turkey it’s merely « flour for bread » or « flour for cakes » etc… also the verb to knead has at least 3 counterparts in French according to the technique and step of the bread making process. Again. Thank you for your work !
Roman legionnaries were NOT paid in salt ^^
They received salt as a part of their daily rations, and when that part cas cut out and replaced by money, they called that a "salary", salarium in latin. But romans ahd coins, they did not practice barter, so legionaries would have never accepted to be paid in salt XD
I understand people feeling wary about eating blood but it just another thing to eat, like meat or cauliflower (gross!!!)
I'm from Chile in South América, and when I was a child over 50 years ago, and health regulations were not as are today, blood was sold in the ferias (street open markets), the spiced coagulated blood looked like black jellou, and you could buy as much or little as you wished
At home I was the only one whom ate it so my mom cooked a tiny bit with onions just for me, spiced blood with boiled potatoes, it was delicious
Currently there's still blood sausages called Prietas, now I'm going to google how the french cook those apples to try that dish on my own
That was so good, thanks!
Very informative. Merci!
Actually . French cuisine and Italian cuisine are very nuch on par with each other, we got to give credits to our neighbours..
well our southern neighbours, to the north they only make waffles, fries and tasteless cheese.
Yes I love Italian cuisine, I'm not a fan of meat and most dishes I tried in Italy were with lots of vegetables, and very good ones!
do you consider Maroilles tasteless?
@@REMPLACEMENT-TV most definitely not, I said our neighbours to the north: the Dutch, the British, the Belgians and the Germans
Yes it is.
Next question?
Of course I am joking! French is not the best, there is no best IMAO
Back in the nineties I was working in the South of France. Every few weeks I would crave some simple food so at the weekend I would go to Cannes to have a McDo. The great thing was, being in France I could order a glass of red wine with my burger and fries to enjoy under the pine trees outside.
My favourite is Tarte au citron
It's from USA
Fat doesn't make you fat. Excess sugars and carbs do.
That's why French food uses butter and doesn't shy away from animal fats.
Obesity isn't a problem except since the introduction of processed high carb and fried in seed oil foods.
We have the ancient Greeks and Romans to thank for edible snails. They brought "helix pomatia" to France and Britain 2000 years ago. Snails are possibly the first creature to be 'domesticated' by paleolithic humans.
Does "the best food" actually exists? Or the best music? What's the meaning of life? What am I doing here?
The fork was introduced in France by Caterina de Medici. Italia is the best! 🇮🇹 (discutibile:)
And a lot of good cuisine too, by Italian cooks.
Really great video. Crepes would be my favorite
Blood Sausages, here in the Philippines we also have blood-related dish that is well loved by alot of Filipinos.
Its Dinuguan (Pork Blood Stew/Blood Pudding Stew)
Its a savory, darkish brown stew from some sort of gravy made from pig blood, garlic, chili (usually the long chili), and vinegar. And usually includes pork offal (pork organs, usually the lungs, kidneys, intestines, ears, heart and snout)
It's definitely tasty and savory, was not my favorite food when I was a kid, but grew up overtime as an adult (especially after learning it was pigs blood)
It has vinegary, savory, with a bit of spice taste to it, with texture like porridge or pudding. Great added onto a bowl of newly cooked and steaming rice.
Obviously, not all people eat it.
You can also kinda find this dish in almost every Filipino small and family run restaurants here, called Carinderia
As well as Filipino restaurants all across the globe, but not on Middle Eastern countries usually.
You might not be aware, since it's deep in the region CAR, but we also have blood sausages here in the Philippines. It's called Pinuneg.
My favourites are French Toast & French Fries! 😊
french fries are from belgium
@@REMPLACEMENT-TV nope
@@REMPLACEMENT-TVtechnically they are from both bc french fries were invented in the part of Flanders(I think) that was occupied by France at the time so french fries are both french and Belge
Hey Loïc 😉. I’m from Lot-et-Garonne and there is a speciality here named “jambon de tonneins”. It’s really delicious but not well known in France.
Wait wait wait, where the FRENCH FRIES at ??? Jeeeez !! …
Kidding 😂😂, but I was half expecting to find this comment somewhere
french fries are from belgium
@@REMPLACEMENT-TVtechnically they are from both bc french fries were invented in the part of Flanders(I think) that was occupied by France at the time so french fries are both french and Belge
The Foie Graas part ... 🤤
As a child (during a camping trip) I refused to eat frog legs; however, many years later at a casino In Louisiana I finally ate some. They were very good, and if I'm ever in France, I would eat them again.
Except it would be hard to find in France, it has become a really rare dish here.
I don't eat those but I believe you can buy some frozen.
If you go in france to have some I recommend you serching for them in the big stores like:Carrefour, auchan and others
I lived in Normandy my whole life. I've never heard of Camembert and Scallops ^^'
If you've asked me a normande recipe, I'd say Escalope à la Normande, a scalloped white meat (usually turkey) with a cream and mushroom sauce. And we also have great apples and great ciders like Brittany. There's a little rivarly with Britanny here, they have the same weather than us, the same agriculture, a lot of the same food, and they try to claim our most prestigious youristic site XD
But yeah, Camembert is THE normand thing, just as a cheese, or roasted with honey and nuts ^^
There's also the Bouillabaisse (South Est) !
Merci bien loic❤
That dish, from the Disney movie Ratatouille, is not ratatouille. Ratatouille is a stew. The dish popularized by the movie has the same ingredients, made more visually pleasing but is not authentic.
Escargot is fabulous. Chocolate Souffle is a wonder. I'm way too fond of Brie en Croute, especially with berries and other fresh fruit.
the cocaine in my wine part had me dying!
Fun Fact, Pemberton was addict to morphine cause of his wounds from Secession war and try to find a non alcoholic beverage to remplace his Mariani wine; a french Bordeaux wine mixed with coca leaves.
And did invent coca cola
That's a lot of work and research you put here 🤗 amazing video !
Maintenant j'ai envie de manger 😌 peut etre que je devrais me faire un pigeon 😌 (if you haven try it yet you should 😉)
Beau boulot Loic! C'était super!
Tu peux nous faire les vins maintenant?
This subject is something I have given great consideration and I just cant decide! In my mind there are three cuisines worth the name. French, Italian, Chinese. I just can’t decide! But the very best meal I ever had was French. Blow-torched spinal neurons as an entree, and it was bloody good!
they are all great in their own way
3:30 “it’s either food on our forks or your head on our fork, my Lord.”
French Revolution in a nutshell.
FRENCH BREAD IN FRANCE. There is no comparison. And French Fries served from Parisienne winter carts.
the photo for the ratatouille is not really ratatouille it is a confit byaldi the real ratatouille is a little less appetizing😅
Isnt'it a "Tian de légumes" ?
@@Louis-Yklm c'est plus sûr la longueur le tian (I speak french because I think you're french😅)
bro, watching your video really made me hungry and curious to try french food
Je croyais toujours que 'choucroute ' voulait dire 'sauerkraut '. Interessant!
Choucroute is Sauerjraut yes ^^
Alsacians speak a dialect of german and spell it Sürkrüt, we translated that to Saurcrotte, then Choucroute.
Did this whole video not mention a croissant or did I black out for a minute?
Possibly because croissants are to us quite mundain.
In the beginning he said he won't talk about croissant ,baguette etc
Great vid. But you missed the grand daddy of horrifying to the uninitiated: AAAAA Andouillette.
I understand this as a great rundown of french restaurant culture's history and some interesting French specialties, but i think a big reason for French food or rather French in general is seen as fancy is that the monarchy of UK and the aristocracy as well always tried to use French words to differentiate from the peasents whose hard work they devoured. Thus the fine dining in UK was also talked about in French terms giving it an aura of being the language of fine dining. And also, as aristocracy had almost a monopoly on consuming fine dining foods, those names stuck to it. This is why chicken as food is poultry, why a calf as food is veil, cow as food is beef and so on. And this gave the French language a close tie with fine dining everyone could see and hear. Similarly, French words have just taken over the culinary and hospitality world in general.
Sometimes I cook Tarte Taten. Amazing dessert!
Dear Loic do you know italian food?
We french know the italian food. We let them have the title of "the most recognized european food in the world" so their dishes can get ruined by the anglos instead of ours 💀💀🫡😎😎.
Enjoy your pasta with 3kg of cheddar 🫢🫢🫢
@@Lostouille👍
Boudin Noir (a.k.a. Black Pudding in Britain and Blutwurst in Germany) sounds horrendous at first hearing it, but it actually makes a great wintertime dish! In northern Germany, the German version of it is called Tote Oma (Dead Grandmother) to add to the appeal. 😊
Here it is served with cooked potatoes and (You were waiting for it:) Sauerkraut. The sausage is cut into slices and fried until the slices start to break up, then some water is poured over the whole and it turns into a sauce. Some sauce thickener for a nicer consistency is usually required. Potatoes are peeled and cooked with some salt, Sauerkraut is heated in a separate pot.
(Secret tip from a person with not table manners whatsoever: When you have all ingredients on the table, squish the potatoes with your fork, then put a mix of the sauce and potato on the fork and pick up some Sauerkaut with it. The mix of the intense salty and rich taste of the Blutwurst, the sweetness of the potato and the fruity-sour note the Sauerkraut adds makes you forget every bit of weirdness of how this dish came to be or what it's named. It is a delight!) And yes, in winter you really feel this high power food stoke your fire up. The tons of vitamin C the Sauerkraut has are also helpful during that season. 🤗
Possibly as a rudiment of the French occupation in the early Nineteenth century, the Rhineland region has its version of Steak Tatar: Mettbrötchen. Raw hacked pork that has been spiced with salt and pepper mixed into it, served on a half bun with some raw onion rings or diced onion on top. I never could imagine eating anything like that myself. Until I did. It's addictive. ☺ In Cologne, it's one of the traditional foods to go with beer in taverns (Kneipen).
French cuisine is like a mixture of German and Mediterranean. Best of both worlds.
After a little search on the Wiki, there are few places where nobody eats blood sausages (black pudding) and those are obviously Muslim countries! Most European countries, Latin America, Africa and Asia have different varieties of blood sausages. Even Cajun food have their own one.
But not in Australia!
To be fair, Cajun is very dervied from french cuisine ^^
The French in me can't help but butt in. How did you choose to select two dishes of Savoie to represent Auvergne-Rhone-Alpes, especially considering Lyon is the gastronomy capital of France? And more importantly, two dishes that are clearly Swiss and not French. The choices for the region were many and if I had to pick two, I would have chosen gratin dauphinois and quenelles sauce nantua (il y a aussi les bugnes mais ça c'est que pour mardi gras). So many more yummy dishes since that region is massive and literally encompasses way too many departments.
Gratin Dauphinois for me and I love the Rose vines in the Montpellier area
I have tried some of these and have not been disappointed but the one thing I want at least once before I die is the Cheese Wheel Scrapage! 😁🧀🔪 (Raclette)
During Christmas season, we install small outside markets in many towns (marches de Noël), in Metz (NE of France) there are numerous booth you can have raclette (and snails, frog legs, etc. these are not "everyday life" dishes).
@@DgtlCnsltng I never in Vietnam. 🇻🇳 No cheese for me. ☹️
I prefer Italian and Indian but French food is up there
Have you try Le Fishe au Chocolat ?
12:08 **futurecanoe flashbacks**
One remark about medieval times:
Spices were indeed expensive, but salt was definitely not. It's a wide spread myth and absolutely makes no sense when you consider that a human needs 3 - 5 g Salt per Day to survive.
So, peasants definitely had and used salt and otherwise simply relied on local herbs instead of oriental spices.
Also, the chestnut diet for pigs was very common throughout central Europe in medieval times.
No
Salt was an expensive product because they used to many food preparation and to preserve food
The roman legions was paid with salt to exemple (in the word "salary", in french "salaire" come directly from latin "salarium" who means salt ration)
@@chilpericl6884 you just wrote salt was expensive because everybody used it in big amounts.
How can it be used in big amounts if it is expensive?
The roman legion was first of all not in medieval times.
And you wrote it yourself, it was a salt ration to be used on their travels.
The salt was only a part if their salary, or do you have a source telling us they only got salt? Would be interesting how much it was.
@@1989Azrael In my memory this a ration of salt for a month (probably a little more because it is used to barter to)
And no, salt is not a current product, it's a important product for the food conservatio
(and excuse me for my bad english, I'm french and I don't used an automatic translator)
@@chilpericl6884 sure it was and is important for food conservation. But it would not have been used for that if it was expensive. Preserving food with salt was done throughout all social levels.
@@1989Azrael But it was very used for that and that precisely why it was expensive, because the resource was limited and there are many users
A product is expensive if it is rare or in high demand