Once I first moved to France, I believed I had a reasonably good grasp of meals. In any case, I grew up within the NYC metro space the place you could find an enormous number of cuisines and substances from everywhere in the world. I figured, “How completely different may it’s?” However, oh boy, was I in for a shock!
5 Meals I found solely AFTER transferring to France
French meals tradition is its personal distinctive, scrumptious universe. There are issues right here which might be fully international to an American kitchen — not simply when it comes to flavors, however in how they’re cooked, served, and even thought of.
I rapidly realized that my thought of “connoisseur” was a bit of completely different from the French, and that I had rather a lot to study how easy, on a regular basis meals could possibly be changed into one thing a lot extra.
Earlier than I get into my listing, let me level out that a few of my listing might be cultural and a few of it’s particular to my upbringing and site. Loads of Individuals may be enormous followers of the meals I listing under and eat them usually, however for me, these simply weren’t meals I used to be overly acquainted with again in suburban NJ rising up. Totally different strokes for various people…
There are all types of Indian meals and chili peppers and different dishes I’d eat repeatedly whereas dwelling in NYC that the typical French particular person wouldn’t be acquainted with, so it really works each methods. 😉 Meals aren’t common across the globe.
Listed here are 5 meals I’d by no means even tried (okay okay, or a minimum of ones that weren’t in common rotation) — heck, some I’d by no means even heard of — till I moved to France.
1. Rhubarb
Confession time: I had no thought what rhubarb truly regarded like earlier than transferring to France. If somebody had proven me a bunch of rhubarb stalks again dwelling, I in all probability would have stated, “Wow, cool crimson celery!” as a naive twentysomething.
Rhubarb was not a vegetable I noticed usually on menus or in grocery shops within the U.S…. other than a jam taste? Or a kind of pie? And even then, rhubarb appeared like a kind of old style substances that exhibits up in Grandma’s recipes. I don’t assume I’d ever even tasted it.
Now let’s flip to France. Rhubarb is fairly mainstream, particularly in desserts and preserves and I see it on the farmers’ markets within the spring and early summer time. My first introduction was the basic tarte à la rhubarbe — a tart crammed with sweetened rhubarb that’s barely tangy and completely scrumptious. I’ve since had it in jams, compotes, and even paired with strawberries in a crumble. French folks love that stability between candy and bitter, and rhubarb delivers it completely.
It’s fascinating to see how the French take one thing that many Individuals overlook and switch it right into a culinary star. Who knew {that a} tart vegetable may make such an awesome dessert? P.S. In 1947, the USDA categorised rhubarb as a fruit as a result of the impot tariffs have been decrease on fruits than greens. Nevertheless it’s a vegetable.
My verdict: Scrumptious
2. Endives
Ah, endives. They’re an ideal instance of the type of ingredient that I’d walked proper previous in U.S. grocery shops with out even figuring out find out how to put together them. Endives are these barely bitter, crunchy little lettuce-looking issues that I had no clue what to do with till France taught me their true potential.
Within the U.S., salads are typically made with the standard iceberg, romaine, blended greens, or spinach combo. However in France, endive salads are fairly standard. Probably the most well-known French endive dish you’ll encounter is endives au jambon, which is mainly endives wrapped in ham, baked with béchamel sauce and cheese. Discuss consolation meals!
The bitterness of the endives contrasts so effectively with the richness of the ham and sauce. At first, I wasn’t positive if I cherished the bitterness, however after some time, I actually got here to understand how the French use robust flavors in stability. Plus, they’re extremely versatile. You’ll discover them uncooked in salads or flippantly braised alongside fish or meats.
Endives are basic French, and I’m so glad I’ve realized what to do with them. That stated, endives aren’t my favourite factor however I’ve come to understand them.
My verdict: So-so
3. Leeks
Leeks weren’t fully new to me as a result of my dad would make a particular leek and watercress potato-based soup for Christmas yearly. I’ve a shaggy dog story about that right here.
However usually talking, leeks aren’t one thing Individuals eat repeatedly. I’d say most adults would know what leeks are in the event that they noticed them within the grocery store, however I’m not positive the typical American 6-year-old would be capable of inform you what a leek seems like. It’s not as commonplace for us as a carrot or onion.
In France although, it’s a complete completely different story as a result of leeks are fairly standard. Most French youngsters know what leeks are and generally eat them in quiches, soups, as a aspect dish, and so forth. Leeks are simply as well-known to youngsters as a potato or carrot.
The French (those who wish to prepare dinner) have a knack for turning primary substances into one thing extra elegant than you’d anticipate. Leeks present up in every thing from quiches to soups to gratin dishes and extra.
French markets are crammed with enormous, stunning leeks within the fall, and I’ve grown to like their delicate taste in methods I by no means knew doable. They’re known as les poireaux in French.
My verdict: Scrumptious
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4. Pâté
Let’s speak about pâté. Earlier than transferring to France, my thought of pâté was… imprecise, at finest. Within the U.S., it’s not one thing most individuals eat except you’re in a elaborate restaurant or buying at a specialty retailer. It’s usually seen as this bizarre, old-school dish that you simply would possibly affiliate with very particular events.
In France, although, pâté is in every single place. It’s not only for the vacations—it’s for informal picnics, household dinners, and everytime you really feel prefer it. And there are such a lot of sorts!
For those who’re unfamiliar with it, pâté is a mix of seasoned floor meat, seafood, poultry or greens cooked down right into a spreadable texture. Typically it’s cooked in a pastry shell and sliced (the older technology appears to eat it extra regularly than youthful people) and different instances it’s one thing you unfold with a knife onto bread. The varieties are limitless.
At first, I used to be a bit of hesitant. I imply, spreadable meat? However after giving it a strive, I truly preferred it.
My verdict: Scrumptious
5. Boudin Blanc
This one falls into the “meals I’d by no means heard of” class. The primary time I tasted boudin blanc was at my in-laws’ home for a Sunday lunch. I’ll admit I used to be a bit of nervous. The one “boudin” I’d heard of was boudin noir (blood sausage) and consuming that after was sufficient for a complete lifetime, though my husband loves it. Boudin noir can also be fairly standard within the French Caribbean.
However because it turned out, I used to be nervous for no cause. Boudin blanc doesn’t have any blood and is definitely fairly scrumptious.
So what’s it? Effectively, boudin blanc, which is known as white sausage within the U.S. or white pudding within the U.Okay., is a light sausage constituted of pork, hen, or veal and is blended with milk, breadcrumbs, and seasoning. It’s truly mild in coloration and is delicately flavored and nothing like your typical American sausage. It’s not greasy in any respect!
In truth, it’s so clean and light-weight that I used to be fully shocked the primary time I attempted it. You often see it extra across the holidays, but it surely’s obtainable year-round in most French markets and supermarkets.
This dish is delicate, creamy nearly, and is extra refined than you’d anticipate. It’s particularly comforting with a mashed vegetable like creamy potatoes and pairs properly with apple compote.
Only one phrase of warning: Cook dinner it low and sluggish on the range so it cooks evenly. For those who’re in a rush and switch up the warmth, your boudin blanc will burn and the within shall be chilly. When finished effectively, it’s the type of comforting meal that makes you’re feeling proper at dwelling—whether or not that house is in France or not.
My verdict: Scrumptious (boudin blanc) & Disgusting (boudin noir)
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Among the best issues about dwelling in a brand new nation is discovering stuff you’d by no means expertise again dwelling… together with meals! French meals tradition celebrates issues like bitter greens, savory pâtés, and sausages in methods that may be each stunning and scrumptious.
As an American in France, I’ve realized that meals isn’t nearly what’s on the plate — it’s about custom, tradition, and an appreciation for flavors I by no means knew I wanted. Oh, and right here’s my favourite French mealtime behavior.
So, the subsequent time you’re wandering by means of a French market or a menu and spot one thing unfamiliar, be courageous and take a look at it. You by no means know… it may grow to be considered one of your new favourite meals. And if not, effectively, you’ll have a very good story to inform!
Bon appétit, mes amis!
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