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The batter is poured into the pan (or onto a hot, flat griddle) and spread thinly using a special kind of spatula. They are an incredibly thin style of pancake made with a wheat flour batter. CrepesĬrepes were first made in Brittany, a north-western region of France. It’s a Provencal dish with its name deriving from the regions word for capers, tapenas. Olive oil, black/green olives, capers and occasionally anchovies are pureed together until coarse, slightly coarse or smooth. It has a strong, distinctive taste which makes it either a love or hate offering. Tapenade is quite similar to a pate, in that it is often served spread on toasted bread or as a dip. Both treats regularly feature on French breakfast menus. They use the same kind of pastry but are a different shape and have bars of rich dark chocolate melted inside. Although a nice story, not much stock is put in this tale! Pain au chocolat are particularly scrummy variations of the croissant. After marrying Louis XVI she described the pastry to her chefs and insisted they make it for her and its popularity grew from there. In one legend croissants were Marie Antoinette’s favourite treat back when she was just a simple Austrian Princess. Most legends put the pastry’s early origins in Austria, but there are many variations to the story of how it became synonymous with French culture. Rich buttery croissants are named for their crescent shape, and their history is a hotly disputed one. However, it always has a rich, distinctive taste due to the saffron, fennel seeds and orange zest used to flavour it. Bouillabaisse is made from a variety of fish, depending on seasonality and availability. The town’s residents claim that the goddess Venus served her husband the rich fish stew in order to lull him to sleep so that she could cavort with Mars, but there are many other tales relating to the dish. Two circles are then sandwiched together with butter cream or ganache and voila, c’est delicious! The flavours infused in the macaroon can vary between classic and complimentary or bold and daring! BouillabaisseĪlthough popular across the Mediterranean, bouillabaisse originated in Marseilles. The mixture is carefully spaced and baked in order to achieve petite meringue circles with slightly domed tops. Almond powder, egg whites, icing sugar and granulated sugar are combined with any desired shade of food colouring to make this confectionary marvel. There is no standardised size for this gastronomic heavyweight, but some baguettes can be as much as a metre in length! Macaronsįrench macarons are delicious little meringue-based treats. Although the baguette form is utilised by bakers the world over, you really can’t beat the smell and taste of a baguette bought from a real French Patisserie. As it is illegal in France to include preservatives in the lean dough, baguettes must be bought and eaten fresh every day. Baguette loaves are always long and skinny, with an incredible crunchy crust and distinctive texture caused by the steam ovens they’re cooked in. No country has ever produced a type of bread quite as famous as the French baguette. Some of the top French eats and treats are described below! Baguette