The most refined cuisine in the world (22 photos)

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The title of the most exquisite cuisines of the world rightfully belongs to the French. Cooking for the French is not just the process of cooking and the art, comparable to poetry, music and painting. French gastronomy has spawned hundreds of recipes sauces and desserts, seafood dishes, meats, vegetables, cheeses and wines. There was dominated by the so-called fine dining, which equals chefs from around the world. According to tradition, a special attention is given to the table setting and decoration of dishes directly themselves.


The title of the most exquisite cuisines of the world rightfully belongs to the French. Cooking for the French is not just the process of cooking and the art, comparable to poetry, music and painting. French gastronomy has spawned hundreds of recipes sauces and desserts, seafood dishes, meats, vegetables, cheeses and wines. There was dominated by the so-called fine dining, which equals chefs from around the world. According to tradition, a special attention is given to the table setting and decoration of dishes directly themselves.



Kish - flan with a variety of meat, fish and vegetable fillings, flooded pouring cream, eggs, cheese and seasonings. Accepted to use for lunch or dinner.(Adelle & Justin)


Foie gras - liver overfed duck or goose. Traditionally served cold as a snack after. It should be noted that in some countries of the world operates a legislative ban on the production of foie gras, as it is considered animal abuse. Abnormally enlarged liver obtained during forced fattening poultry, which is divided into three stages. The first four weeks of life, the animals spend in dark rooms, and easy to grow, the next four weeks, they are locked in a special individual cells, where they provide a large number of foods that are high in protein and starch, in the eighth to tenth week of using special probes through the pharynx to the birds daily poured to 2 pounds of grain and fat. (Brandon)


Rooster in wine - fried or stewed bird cock entirely qualitative expensive wine. The dish comes from Burgundy. (Food Thinkers)


Bouillabaisse - a soup of several kinds of fish and seafood. Dish originally from Provence. (Colonnade Boston)

French onion soup - originally a dish of the poor. Prepared on the basis of the broth and onions with cheese and croutons. (Robyn Lee)



Ratatouille - vegetable stew flavored with Provencal herbs. Served as a separate dish or side dish to meat. Pudding comes from Provence. (Snowy)


Boeuf Bourguignon - beef braised in red wine sauce with vegetables. (Matthew Mendoza)

Ragout of lamb Provencal. (Tavallai)



Pissalader - outdoor onion tart, vaguely reminiscent of pizza. Dish originally from Provence. (Stijn Nieuwendijk)


Cured duck breast. (Landes Chalosse)



Escargot - gourmet cuisine, which is a marinated snails. Served with herb butter. (Rc!)



Cheese souffle. (Paola Kizette Cimenti)




Sole Manera. (Roger Ferrer Ibanez)




Creme brulee - a dessert custard with caramel crust. (Takeaway)



Profiteroles - cakes of choux pastry filled with cream. (KMJPhotography Australia)


Pasta - the sweetness of the egg whites, powdered sugar and almond flour. Served in two halves, fastened cream. (Julien haler)


Meringue - Meringue. (Artizone)


Cake "Saint-Honore." (Yuichi Sakuraba)


Yule log. (Distopiandreamgirl)


Clafoutis - flan. (Kristen Hess)






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