Ecstatic taste sweet French Crepe cake

Cuisine is always something that attracts and entices us. It is not just a dish, but it is also a culture, a feature and a long story behind it. When traveling to France, you will have countless discoveries and culinary discoveries which is the most interesting and fascinating journey.

Among countless dishes from modern, luxurious to popular street, the French Crepe is an exclusive dish that only comes to France. France is considered the first homeland of Crepe cakes.

Hundreds of years ago, most of European countries lived mainly on wheat cultivation. The vast wheat fields are similar to the rice fields in Asian countries. This makes most of the Western cakes, especially the Crepe, are made from wheat flour.

bánh crepe 3

The deliciousness and appeal of the Crepe cakes gradually spread and developed throughout Europe. Today with the integration and development, the Crepe cake also has many changes compared to the beginning. They are modified more ingredients but the crust always retains the tradition.

If a Crepe is an art, the chef who makes the cakes is a talented artist. The requirement of a delicious and standard Crepe cake is the soft texture. Cake surface must still be soft, smooth and especially remove the cake must be very thin. In order to do this besides perfect dough quality, the cook’s hands and the dough are nearly the most important factor.

Bánh crepe 1

Besides the crust, what makes Crepe attractive is the filling. Today’s bread is divided into 2 main types of bread cakes: salty and sweet. When traveling to France we can find Crepe cakes that are everywhere.

When eating sweet crepe cake, people often eat with honey water, chocolate liquid or an ice cream to increase the aroma of the cake. If you have the opportunity to visit the beautiful country of France, do not forget to add the name of the French Crepe cake as one of the dishes that should be tried first.

Goose liver – quintessential French cuisine

France is also known worldwide by its unique cuisine. Fattening goose liver is one of France’s unique culinary elite. In French, foie gras also means fatty liver, or fattening goose liver. This is one of the specialties of this beautiful country. During the celestial season, geese and ducks are capable of accumulating fat in the body, especially the fat surrounding the liver to provide long-term energy to warm areas.

Today, France is the largest consumer and producer of fatty liver in the world. This dish is globally famous and popular in European and American countries. The demand for fatty liver consumption throughout France is nearly 20,000 tons / year.

The geese are raised by stuffing too much dry corn grain to get the big liver. People raise geese on a farm under a strict regime, especially during fattening for two weeks in the third month, so that the liver will produce fat. The most famous goose liver is produced in the Perigord region – Southwestern France.

In France, Christmas and New Year is the time when people consume goose liver the most. Foie gras can be eaten with toast, and can be accompanied by a sweetness level such as a level of fruit, or an apple, and usually go with sweet white wines and  Sauternes alcohol. Excellent goose liver by the typical fatty butter layer in foie gras. People have processed foie gras into many delicious and strange dishes.

Foie gras are often known for their famous pate. Goose liver pate is light brown and has a leaner fat than other pate types thanks to an iridescent layer of golden fat. Pate is sweet, cool and elegant but not salty, and very tasty. This best dish is simply used with a special kind of bread, baked through to make the surface to shrink, the outside is slightly brittle but not hard, the intestine is still soft. You can also use double-grilled golden sandwiches.