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Paris and the Eiffel Tower, artists and art, great cathedrals, fine wines, champagne, huge castles and magnificent gardens, good food, including cheese (cow, sheep, goat), snails and frogs' legs, breakfast croissants and baguette for every meal eaten . But that's not all: the French spirits is also cider, kirsch, cognac and calvados. French cuisine is the seafood (clams, oysters, lobsters, clams) and fish, olives, pancakes and tart. And France is also the beautiful scenery .

In addition to the castles of powerful office holders stronghold arouse the admiration of Renaissance palaces, abbeys, Romanesque churches, houses, timbered buildings, a fortified town and port defense, picturesque villages and battlefields and military cemeteries. Huge impressive powerful tides, the beautiful coastal cliffs, wind-lashed beaches and rocky river gorges. France is also the green pastures full of cows, orchards, resorts and ski resorts, the caves with murals and splendid stalactites, marinas full of boats, cyclists and anglers

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Home arrow Culinary Travel arrow Fondue best on the French slopes
Fondue best on the French slopes PDF Print E-mail
Written by Administrator   
Saturday, 26 December 2009
Dish was invented by Swiss mountaineers (Yes, yes, Swiss, not French). Awareness of this has to be painful for the nation  more than 250 species of cheese.

Fondue quickly found recognition among skiers and consistent with a compulsory point of each trip. The provision for this dish is very simple. We put a kettle on the fire, thrown into the cheese and pouring white wine (this is not diet food:)). When the contents are melted, the kettle still heat up. Long forks, small stuffed toast and dipped it in that mass of cheese. Typically, a large number of sips of wine. The pleasure is in the French restaurant costs around 25 euros per person. Most people claim that is worth a try

Depending on the region, sometimes there are vegetables instead of toast. There are also meat fondue bourguignonne, in which the mass of cheese is substituted from hot oil, and toast (bread) pieces of beef.

For the most persistent food lovers there is also a chocolate version. Personally, I think it is a curious way the evolution of food, which took its origins from the fact that the Highlanders had a problem with dry winter cheese.

 

Last Updated ( Thursday, 04 February 2010 )
 
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