2015-cuisine

About French Cuisine

Whether experiencing a degustation or ordering a la carte, the French menu contains many globally renowned dishes boasting some of the flavours and ingredients that have inspired cuisines throughout the world.

Entrée’s

Escargot: Cooked snails, often in garlic or butter.

Foie Gras: The fatty liver of a goose or duck served as a paté with plain toast.

Ratatouille: A mix of sautéed vegetables often including zucchini, tomatoes, capsicums and onions.

French Onion Soup: Slow cooked caramelised onions served with toasted French bread.

Les Plats Principaux (Main Meals)

Bouillabaisse: Classic rich seafood stew, olive oil and can use many varieties of fish.

Cassoulet: Hearty slow cooked meat based casserole originating in the South of France.

Duck a L’Orange: Seared duck breast glazed with a sweet orange sauce.

Coq au vin: Braised chicken cooked with wine.

Les Desserts

Crème Brûlée: Rich custard topped with a hard caramel.

Profiteroles: One of many famous French pastries, profiteroles are a round pastry filled with cream, custard or ice cream.

Mousse au Chocolat: More widely known as chocolate mousse, aerated chocolate often garnished with ground cinnamon.

Tarts and Pastries: With the creation of shortcrust (Pate Brisee) came numerous tarts such as the strawberry tart or other fillings such as apples, raspberries and more. Often served with cream or ice cream.

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