Ngaahi peleti ʻi Falanisee.

ʻOku ʻiloa ʻa Falanise ʻi hono cuisine koloaʻia mo gastronomic tukufakaholo. Ko e niʻihi ʻeni ʻo e ngaahi peleti ʻiloa taha ʻi Falanisee:

Bouillabaisse: ko ha supo ika mei Marseille ngaohi mei ha ngaahi meʻa tahi mo ha faʻahinga ika kehekehe.

Escargots: siviʻi kimautolu pe taʻo ngaahi faʻo ngaue ʻi garlic pata.

Cassoulet: ko ha Laino ʻo e pato pe motuʻaʻi pato, sosisi mo e piini hinehina.

Coq au Vin: feimeʻatokoni ʻa e moa ʻi he uaine mo e fakamalu tevolo.

Crepes: naʻe ngaue ʻa e Penikeiki manifi ʻi ha ngaahi kehekehe fakaʻofoʻofa pe savory kehekehe.

Croissants: manifi, dumplings koula lelei taha ʻoku fonu ʻi he siamu, siamu pe sokoleti.

Kiisi Loleini: ko ha kisi ʻoku kau ai ʻa e Hami, fuaʻimoa mo e kilimi.

Ratatouille: ko ha supo vesitapolo naʻe ngaohi mei he sukini, eggplant, temata mo e polo.

Tarte Tatin: ko ha ʻapele caramelized tart taʻo ʻi he ʻulu.

Bouef Bourguignon: ko ha Tisi pulu ʻoku feimeʻatokoni ʻi Burgundy uaine mo e vesitapolo.

Ko ha niʻihi pe ʻeni ʻo e ngaahi peleti ifo lahi ʻe lava ke maʻu ʻi Falanise. ʻOku fakafotunga ʻa e cuisine Falanisee ʻaki hono fakaʻaongaʻi ʻo e ngaahi meʻa lelei, ngaahi founga teuteu faingofua kae ola lelei pea mo ha tukufakaholo gastronomic malohi.

Bouillabaisse.

Ko Bouillabaisse ko ha supo ika fungani ia mei Marseille ʻi he matafanga fakatonga ʻo Falanisee. ʻOku ngaohi ʻa e supo mei ha ngaahi meʻa tahi mo e ika kehekehe pea ko ha konga mahuʻinga ia ʻo e tukufakaholo gastronomic ʻo e vahefonua.

ʻI he angamaheni, ʻoku mateuteu ʻa e bouillabaisse ʻaki ha ika hange ko e laulalo tahi, rouget mo e scampi. ʻOku faʻa ngaue ʻaki ia ʻa e pateta mo e vesitapolo hange ko e onioni, temata mo e celery. ʻOku teuteuʻi ʻa e supo ʻi ha broth mahino ʻo e ʻulu ika, ngaahi hui mo e vesitapolo, taukei mo e sipaisi hange ko thyme, fennel mo e garlic.

Ko e Bouillabaisse ko ha tisi vela ia ʻoku faʻa feimeʻatokoni ʻi ʻapi, ka ʻe lava foki ke maʻu ia ʻi he falekai ʻi Marseille mo e ngaahi konga kehe ʻo Falanisee. ʻOku faʻa hoko ia ko ha tisi fakamafana, longomoʻui pea ʻoku matuʻaki manakoa ʻi he faʻahitaʻu momoko.

ʻOku toe ʻiloa foki ʻa Bouillabaisse ke ʻi ai ha hisitolia loloa ʻo foki ki Kalisi he kuonga muʻa. Kuo ne fekauʻaki mo ha vahaʻataimi pea ʻoku hoko ia he taimi ni ko e taha ʻo e ngaahi peleti ʻiloa taha ʻi Falanisee.

Escargots.

ʻOku siviʻi kimautolu pe taʻo ʻa e ngaahi faʻo ko ha appetizer ʻi Falanisee. ʻOku feimeʻatokoni ʻa e ngaahi faʻo ʻi ha pata garlic pea ʻoatu ʻi ha poulu pe ipu makehe.

ʻOku faʻa ngaohi ʻa e Escargots mei he helix ngaahi faʻo, ʻa ia ʻoku ʻiloa ʻi Falanise ko e "Petit gris". ʻOku fakamaʻa fakaʻauliliki ʻa e ngaahi faʻo ki muʻa pea toki feimeʻatokoni pea toʻo honau ngeʻesi fale. ʻOku nau feimeʻatokoni leva ʻi he pata garlic, ʻa ia ʻoku faʻa fakaleleiʻi ʻaki ʻa e fanga kiʻi ʻakau iiki hange ko thyme mo parsley.

ʻOku lau ʻa e Escargots ko ha ipu fakavalevale pea ʻe lava ke maʻu ia ʻi ha ngaahi falekai lahi ʻi Falanise. Ko ha kiʻi kai maʻamaʻa manakoa foki ia ʻi he laine mo e bistros. Neongo ʻoku ʻikai maheni ʻa e kakai ʻe niʻihi ke kai ngaahi faʻo, ka ko ha konga mahuʻinga ia ʻo e cuisine Falanisee pea ʻoku ʻi ai ha feituʻu makehe ʻi he anga fakafonua ʻo e meʻakai faka-Falanisee.

Kapau kuo teʻeki ai ke ke ʻahiʻahiʻi escargots kimuʻa, ʻe lava ke hoko ʻa e fekumi ʻi he cuisine Falanisee mo aʻusia ʻa e flavors ʻoku fie maʻu ke fai ko ha aʻusia malie.

Cassoulet.

Ko Cassoulet ko ha Tisi fungani ia mei he feituʻu Languedoc ʻo e fakatonga ʻo Falanisee. Ko ha faʻahinga Laino ia naʻe ngaohi mei he piini hinehina, sosisi, Hami mo e kakanoʻi manu fakapaku hange ko e motuʻaʻi pato pe Lami.

ʻOku feimeʻatokoni ʻa e piini mo e onioni, kaloti mo e celery pea fakatahaʻi mo e sosisi mo e kakanoʻi manu. ʻOku taʻo leva ʻa e fefiofi ʻi ha ʻovani kae ʻoua kuo crispy ʻa e kelekele ʻi he fukahi tahi.

ʻOku ʻi cassoulet ha hisitolia loloa pea ko ha konga mahuʻinga ia ʻo e anga fakafonua fakavahelahi ʻi he fakatonga ʻo Falanisee. Ko ha tisi manakoa ia ʻi he faʻahitaʻu momoko ʻo hange ko ʻene mafana mo fakafiemalie.

ʻOku faʻa hoko ʻa e Cassoulet ko ha tefitoʻi kalasi pea ʻe lava ke maʻu ia ʻi he ngaahi falekai ʻi he vahefonua Languedoc mo e ngaahi konga kehe ʻo Falanisee. Ko ha tisi manakoa foki ia ʻi ʻapi pea ʻoku faʻa teuteuʻi ia ki ha ngaahi meʻa makehe hangē ko e ngaahi kātoanga kaí mo e ngaahi fakafiefiá.

Kapau ʻoku ke ʻi he stews pea ke fie vakaiʻi ʻa e cuisine Falanisee, ko e cassoulet ko ha Tisi ia kuo pau ke ʻahiʻahiʻi. Ko hano fakatahaʻi ia ʻo e flavors mo e fotunga tuilalanga te ne fakatumutumu ʻiate koe.

Coq au Vin.

Ko e Vin ko ha Tisi ʻiloa ia mei he cuisine Falanisee naʻe ngaohi mei he moa ʻi he uaine, fakamalu tevolo, Hami mo onioni.

ʻOku ʻuluaki fakapaku ʻa e moa pea toki haka ʻi ha sauce uaine, vesitapolo mo e sipaisi. ʻOku faʻa ngaohi ʻa e sauce ʻaki Burgundy uaine, ka ʻe lava foki ke fakaʻaongaʻi mo ha ngaahi meʻa kehe hange ko Pinot IR. ʻOku tanaki atu ʻa e fakamalu tevolo mo e Hami ke thicken mo fakaleleiʻi ʻa e sauce.

Ko ha tisi ʻiloa mo manakoa ʻa Coq Au Vin ʻi Falanise pea ʻoku faʻa hoko ia ko ha tefitoʻi kalasi. ʻOku faʻa teuteuʻi ia ki ha ngaahi meʻa makehe hangē ko e ngaahi kātoanga kaí mo e ngaahi fakafiefiá, ka ko ha tisi fakaʻaho foki ia ʻi ha ngaahi fāmili lahi.

Kapau ʻoku ke fie vakaiʻi ʻa e cuisine Falanisee pea fiefia ʻi he cuisine tukufakaholo, ko e Vin ko ha Tisi ia kuo pau ke ʻahiʻahiʻi. ʻOku ne ʻomi hano fakatahaʻi ʻo savory flavors mo e moa melie te ne fiefia ai koe.

Crepes.

ʻOku Manifi ʻa Crepes, hange ha Penikeiki ʻoku manakoa ʻaupito ʻi Falanise. ʻOku faʻa ngaohi ia mei ha kiʻi tou mahoaʻa, huʻakau, fuaʻimoa mo ha kiʻi masima pea taʻo ʻi ha kulo ʻoku ʻikai vaʻakau ʻoku ʻi ai ha kiʻi lolo pe pata.

ʻE lava ke ngaue ʻaki ʻa e Crepes ʻaki ha ngaahi fillings kehekehe, kau ai ʻa e Nutella mo e fuaʻiʻakau, kilimi suka, cinnamon, mo e suka, pea pehe ki savory fillings hange ko e siisi, Hami, mo e foʻimoa. ʻI Falanisee, ko e crepes melie ko ha Hikinga ua manakoa, ka ʻe lava ke hoko savory crepes ko ha tefitoʻi hala pe ko ha konga ʻo ha kai pongipongi kakato.

Crepes fakahoko mei Brittany ʻi he tokelauhihifo ʻo Falanisee, ka ʻoku nau manakoa ʻaupito ʻi Falanise pea ʻi ha ngaahi fonua lahi kehe foki. ʻOku lahi ha creperies ʻoku nau tokanga taha ki hono teuteuʻi ʻo e crêpes, pea ko ha Tisi faingofua foki ia ke teuteu ʻi ʻapi.

Kapau ʻoku ke fie vakaiʻi ʻa e cuisine Falanisee pea fiefia ʻi ha meʻa melie, ko ha fili lelei ʻaupito crepes. Tatau ai pe pe ʻoku melie pe savory, ʻoku nau ʻomi ha founga feliliuaki mo ifo ke fakafiemalieʻi ʻaki ho uʻa.

Croissants.

Ko ha pastry ʻiloa mo manakoa ʻa Croissants ʻi Falanise pea ʻi ha ngaahi feituʻu lahi kehe ʻo e mamani. ʻOku kau ai ʻa e puff lelei pastry ʻoku peluki ki ha ngaahi meʻa lahi ke faʻu ʻaki ha kelekele crispy ʻi tuʻa mo ha tafi molu ʻi loto.

ʻOku faʻa kai ʻa e Croissants ki he maʻu meʻatokoni pongipongi pe ko ha kiʻi kai maʻamaʻa pea ʻe lava pe ke ngaue ʻaki ha ngaahi fillings kehekehe hange ko e sokoleti, palamu siamu, Hami, mo e siisi. ʻI Falanisee, ʻoku lahi ha ngaahi boulangeries mo ha patisseries ʻoku nau tokanga taha ki hono ngaohi ʻo e croissants mo fai ha ngaahi kehekehe kehekehe, kau ai ʻa e melie mo savory croissants.

Croissants fakahoko mei ʻAositilia, ka kuo nau puli ʻi Falanise pea ʻoku ʻi ai haʻanau tukufakaholo loloa ai. ʻOku fie maʻu ʻa e potoʻi ngaue mo e faʻa kataki ʻi hono faʻu ʻo e croissants, ka ʻoku mahuʻinga ke teuteuʻi pe fakatau kinautolu ʻi ha fale taʻo ma.

Kapau ʻoku ke fie vakaiʻi ʻa e cuisine Falanisee pea fiefia ʻi ha kiʻi kai maʻamaʻa ifo, fakapapauʻi ke ke ʻahiʻahiʻi ha croissant. ʻOku hanga ʻe he kelekele crispy ʻi tuʻa mo molu ʻi loto ʻo ʻai ke hoko ia ko ha meʻa fakafiefia ke ʻoua naʻa mole.

Desserts.

ʻOku ʻiloa ʻa Falanise ʻi hono desserts ifo pea ʻoku ʻomi ʻe he patisserie Falanisee ha delicacies melie lahi ʻoku totonu ke ke feinga moʻoni ki ai. Ko e niʻihi ʻeni ʻo e desserts faka-Falanise ʻiloa taha:

Crème Brûlée: ko ha Hikinga ua faka-Falanise ʻiloa ʻoku ʻi ai ha kilimi matolu ʻo e huʻakau, fuaʻimoa mo e vanila pea ʻufiʻufi ʻaki ha caramelized suka.

Macarons: fanga kiʻi pisikete siʻisiʻi mo the-tatau naʻe ngaohi mei almond mahoaʻa, kilimi suka, mo e foʻimoa palangi, ʻoku maʻu ʻi ha ngaahi flavors kehekehe.

Tarte Tatin: ko ha foʻi keke faka-Falanise ʻiloa speciality ʻoku taʻo ai ʻa e ʻapele ʻi ha tou pata, suka mo e mahoaʻa.

Profiteroles: ko e fanga kiʻi dumplings iiki ʻoku fonu ʻi he sauce sokoleti ʻoku fonu ʻi he kilimi pe ʻaisikilimi.

Eclairs: dumplings loloa ʻoku fonu ʻi he kilimi pe kasitati ʻa e, unu ʻi he sokoleti.

Crêpes Suzette: naʻe ngaue ʻa Penikeiki ʻi ha flambéed lanu moli sauce.

Ko ha niʻihi pe ʻeni ʻo e desserts faka-Falanise ifo te ke lava ʻo feinga ki ai. Tatau ai pe pe ʻoku ke saiʻia ange ʻi he pisikete melie, creamy desserts pe keke ifo, ʻoku ʻi ai ha fanga kiʻi fakaneifua fakaʻofoʻofa ʻi Falanisee ke ke fiefia ai.

Inu.

ʻOku ʻi ai ha anga fakafonua tuʻumalie ʻi Falanise ʻoku kau ai ʻa e ngaahi inu tukufakaholo mo fakaonoponi fakatouʻosi. Ko e niʻihi ʻeni ʻo e ngaahi inu faka-Falanise ʻiloa taha:

Uaine: ʻOku ʻiloa ʻa Falanise ʻi hono wines fakaʻofoʻofa, kau ai ʻa Potou, Burgundy mo e semipeini.

Kofi: ʻi Falanisee, ko e kofi ko ha konga mahuʻinga ia ʻo e moʻui fakaʻaho pea ʻoku lahi ha faʻahinga kofi kehekehe, kau ai ʻa e falekai crème mo e falekai lait.

Cider: ko ha inu kava malohi naʻe ngaohi mei fermented huhuʻaʻi ʻapele, ʻa ia ʻoku manakoa pe ʻi Brittany mo e fakatokelau ʻo Falanisee.

Calvados: ko ha foʻi ʻapele naʻe faʻu ʻi Normandy.

Pastis: Anise liqueur ʻa ia ʻoku manakoa pe ʻi he fakatonga ʻo Falanisee.

Orangina: ko ha inu fuaʻiʻakau ʻoku manakoa pe ʻi Falanise mo ʻAfilika Tokelau.

Lika: Anise liqueur ʻa ia ʻoku manakoa pe ʻi he fakatonga ʻo Falanisee.

Ko ha niʻihi pe ʻeni ʻo e ngaahi inu lahi ʻe lava ke maʻu ʻi Falanise. Tatau ai pe pe ʻoku ke saiʻia ange ʻi he uaine, kofi, inu kava malohi pe fakafoʻou juices, ʻoku ʻomi ʻe Falanise ha ngaahi inu mahutafea ke ke fiefia ai.