What to Eat in France: Typical French Food and Specialties | Page 2 of 2
Aligot: French Mashed Potatoes with Cheese
Aligot is mashed potato from the Aubrac plateau with nearly half a kilo of fresh cheese stirred into a kilo of potatoes. You work it until it trails a rope behind the spoon. Whose dish it actually is, when potatoes entered the recipe and how the truffle version tasted at a Sunday market in Toulouse.
L' Air de Famille Restaurant, Toulouse
Wine Paradise Saint-Émilion
Macarons de Saint-Émilion
The Wine Museum La Cité du Vin, Bordaux
La Table de Montaigne Restaurant, Bordeaux
Canelé: The Bordeaux Treat With a Caramel Crust
Canelé is a small fluted cylinder from Bordeaux, baked in a copper mold until the crust is almost black and the center is like custard. Its name comes from the flutes on classical columns, its origin from a legend about nuns and from a guild that was forbidden to use milk and sugar.