French legacy cannot be summed up in a list of testimonials to visit. It also brings together a philological of difference as well as culinary spheres, often linked to certain regions and sometimes passed from generation to generation. Here is a small list of must haves from the French cuisine:

Oysters

Oysters are the second most prevalent produce at Christmas and New Year’s festivities in France. This shellfish can be eaten warm, but real oyster lovers prefer consuming it raw and still alive. You can eat oysters either plain, or with a dash of lemon juice, or vinegar, or with a shallot sauce.

Basque-Style Chicken

The Basque realm is one of the richest areas of France in terms of cuisine. There they raise poultry, explicitly some rare breeds of chicken and duck. The Poulet basquaise is a full dish where the meat is made tender by use of “piperade”, a sauce made up of Bayonne ham, peppers, tomatoes and Espelette pepper.

Breton Buck Wheat Pancake

Breton creperies are almost ubiquitously in France, and galette is a savoury crepe complete with buckwheat flour that gives it its greyish colour. The old-style fillings are ham, cheese, and eggs or andouille and onions; however, the assortments have increased over time and have become more imaginative. The best creperies in the capital (Paris) can be found in the Tour Montparnasse neighborhood.

Raclette

Raclette has been smuggled to Savoy from Switzerland. It is a dish of cheese (raclette cheese) that is molten (traditionally with wood fire, but increasingly using small electric pans nowadays) and that is eaten with potatoes, cold meat, onions and pickles. This is the best winter-friendly meal out there.

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