despite the great differences between the “classical” and the rural French cuisine, a rare example of harmonious coexistence of national and regional.
The “ classic” kitchen goes back to the culinary traditions of the royal court. The regional cuisine often developed from the courts rather popular origin (eg Boeuf Bourguignon). However, this should not be judged prematurely. Many regional dishes are not only excellent, but also be included in the menus of famous restaurants. The main difference between the “classical” and the regional cuisine is located neither in the origin of the court is still in the complexity of its preparation, but in the balance and harmonization of taste.
The “classic” French cuisine has no extreme flavors. Their dishes are never sharp or strong taste of garlic. The flavors of the ingredients essential to fit one another, without a taste dominates the others.
Another difference is the strict regulation of the preparation. The rural meals are on our own recipes of traditional dishes. Other hand, follow the chefs of the classic kitchen preparation instructions and recipes of the established courts to the smallest detail. Henri IV believes Rind steak tastes the same everywhere – in Paris, in Nice and Strasbourg. As the huge selection of recipes is established, one must not be afraid to get always the same dishes. It is rather the opposite – if you just want to try again the same court, it will be a chance if it is on the map.
