![]() Sliced thin and served with un verre (a glass) of something, it’s another apéro dînatoire favorite. Pâté en croute is chopped meat coated in crusty pastry. The queen loved them you probably will too.īouchée a la reine recipe Pâté en croute Thomon, CC BY-SA 4.0, via Wikimedia Commons A vol-au-vent with a fancy name, it can be an appetizer, hors d’oeuvres, or enlarged for an entrée.įirst made for the queen Marie Leszczynska (it translates to queen’s bite,) they might be filled with ham, chicken, or seafood, but always with a creamy sauce. And let’s not even start with why a main course is called an entrée in the US.Ī bouchée à la reine exemplifies this. The difference between appetizers and hors d’oeuvres is blurry. Saumon au blini recipe Bouchée à la reine Hautbois, CC BY-SA 4.0, via Wikimedia Commons Perhaps, with a squirt of lemon and the willpower to avoid scoffing them down before serving. No need for a recipe those four ingredients are all you need. Melt cheese on top, and your tastebuds will thank you ecstatically. Top a blini with salmon and fromage frais (or crème fraiche), and you have an utterly moreish treat. Préfou recipe Saumon au blini Guillaume Capron from Issy les Moulineaux, France, CC BY-SA 2.0, via Wikimedia Commons Yet the Vendéen original is still the best. Goat’s cheese, pesto, tomate basilic (tomato and basil,) or chorizo are all the rage. Staring life as a garlic butter bread from the Vendée, préfou has morphed into a baked bread stuffed with different ingredients. The possibilities are endless: tapenade, anchovy, and of course, cheese, to name a few.Ĭanapés recipes Préfou Thomon, CC BY-SA 4.0, via Wikimedia Commons Slather tasty ingredients on a slice of toasted bread, the denominative sofa. Gougeres recipe Canapés Rafael Garcia-Suarez from Paris, France, CC BY-SA 2.0, via Wikimedia CommonsĬanapésare famous French appetizers that share a name with a couch.Ĭanapés are a staple of un apéro dînatoire, that laidback cocktail dinner the French love because food and drinks flow, yet nobody gets stuck in the kitchen. Here’s a recipe from the legendary Alain Ducasse, one of the famous chefs we previously wrote about. Originally from Burgundy and frequently served cold at wine tastings, they are quick to make and freezable. Like savory eclairs, the tiny choux puffs are easy to pick up and impossible to put down. Gougères are tiny cheese puffs filled with anything from Comté to fromage de chèvre (goat’s cheese). List of the most common French appetizers Gougères Luigi Anzivino, CC BY-SA 2.0, via Wikimedia Commons But what appetizers, or apéritifs, do the French like to eat? Here are 20 mouthwatering examples from across the Atlantic to liven up your next dinner party, complete with recipe links. ![]() We’ve adopted the name “hors d’oeuvres” and many delicious recipes from France. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |