Читать книгу The Loire Cycle Route. From the source in the Massif Central to the Atlantic coast онлайн

34 страница из 51

For dinner (dîner) a wide variety of cuisine is available. Much of what is available is pan-European and will be easily recognisable. There are, however, national and regional dishes you may wish to try. Historically, French restaurants offered only fixed-price set menus with two, three or more courses. This is slowly changing and most restaurants nowadays offer both fixed-price and à la carte menus.

What to eat

France is widely regarded as a place where the preparation and presentation of food is central to the country’s culture. Modern-day French cuisine was first codified by Georges Escoffier in Le Guide Culinaire (1903). Central to Escoffier’s method was the use of light sauces made from stocks and broths to enhance the flavour of the dish in place of heavy sauces that had previously been used to mask the taste of bad meat. French cooking was further refined in the 1960s with the arrival of nouvelle cuisine, which sought to simplify techniques, lessen cooking time and preserve natural flavours by changing cooking methods.