No, stroganina, which sometimes are treated guests in Siberia, in order to demonstrate the local exotic and delicious French cuisine. His exquisite genuinely proud. I tried.
Somehow, I traveled by car through France and into the Normandy town of Caen (Caen). In the town it was something to see. And, as always in France, there was something to eat. But here's the problem - after a long journey, I was in Qana on Saturday night.
City quietly going to sleep, lit the June long sunset. The streets were deserted. And most importantly, all the shops, restaurants and cafes were closed. There are still like very much. Forgetting about the features of the eve of Sunday in the French provinces, I do not eat during the day acquired. Now it was necessary only to perform with an educational work, persuading stomach that is he does not want.
At such moments, the best - lie down and sleep. But sleep did not want to. It occurred to me: a sin not to explore the city, which so far you only looked at the map. Moreover, tomorrow on it I had to pokolesit. Moreover, it was still light. July, north of France, many bright twilight.
Walking aimlessly through the deserted streets, I'm about half an hour left on one of the central squares. Of its central testified name: area of William the Conqueror (Guillaume le Conquérant) (1027-1087). He had another, less beautiful nickname - bastard, illegitimate. William when he was the Duke of Normandy, founded Kahn. The city was its capital.
But in the history of William went through another of its act. He succeeded in what could just generals: cross the Channel, landed in England, to win her and get the king. This is nominally the new ruler of Britain remained a subject of the French king. Such neponyatki initiated the lasting enmity, vylivsheysya finally in the Hundred Years War.
So, in this area of the conqueror Guillaume (that's how different sounds in French Germanic name Wilhelm) is a cafe. My stomach immediately forgot about their agreement to wait until tomorrow feeding. And, a rebellion, something simple would not be satisfied. The menu does the word "steak". I ordered a glass of red (and how!) Of wine and this is the steak. Not paying attention to the strange adjective «tartar». That is, the Tatar. What is tartar steak, I did not know. "So what - it calmed the stomach protested brain - steak - always steak. Vienna, Tatar.
For provocation belly, good forgets, paid in full. First, he was forced to languish for twenty minutes, exuding their own, gastric, juices. And this despite the fact that the cafe visitors except I was not. But the main punishment came later, when the waiter brought the first lot of pot with different spices, and then the plate. On a plate lay a milled red meat, apparently, completely raw. I tried - so it was.
Apparently, it was assumed that the Tatar steak you can eat, how to add salt, pepper and seasoned with other spices filed thereto. Exercise is proven difficult. Stomach humbly accept lowered it roasted and raw ground beef, and I tried to have fun. What, in truth, could only with difficulty.
The final reason revived at this time to draw conclusions rest of life. First, we must ask the waiter what it represents in the menu seen an unfamiliar dish. And secondly, by itself, raw meat - food is surprisingly fresh. Taste and nutritional value to it, it turns out, makes any prolonged cooking.
Those most Crimean Tatars, after which it was called that awful French cuisine, cooking is not neglected. However, this treatment was very specific. They cut pieces of horse meat thickness of approximately 1-2 fingers, and placed under the saddle. On a sweaty horse back a piece of crude, as it podvyalivalsya acquiring "unique" taste. Two hours later, pulled out the meat under the saddle, cleaned the bloody salty foam, again put on the horse's back - and go another two hours. Thus, for dinner meal for the rider was already prepared.
On the original kitchen of wild eastern nations told the French officer, Guillaume de Boplan (Guillaume Le Vasseur de Beauplan) (around 1595-1685). Again and again, Guillaume of Normandy!
A de Boplan military engineer and commander of several fortresses in his native Normandy. His career, he was obliged not only the courage or intelligence, but also the high patronage of Marshal of France. In 1624, the royal patron de Boplana Tabor lost, than to jeopardize his career and favorite. De Boplan decided to look for luck in distant countries. Long enough, in India and Madagascar. In the late 20's - early 30-ies of the 17 th century military engineer, he entered the service of the Polish King Sigismund III.
On the southern and south-eastern outskirts of the Commonwealth de Boplan spent 17 years. Here, he fully showed his art as a builder of castles and cartographer. Among the buildings de Boplana - Pidhirtsi Castle near Lviv. In this "almost French" Palais filmed many episodes of the Soviet film "The Three Musketeers". On the southern and south-eastern edge of Poland and along the Dnieper de Boplan built fortress Brody, Bar, Kremenchug and Koydak.
But the most famous French military brought he had compiled maps of Ukraine and the description of the territory. This was a major work. And this was probably the first performance of this territory, and the very word "Ukraine" European scientific world.
A European cooking, thanks to the stories de Boplana, got the opportunity to indulge in "gourmet exotic dishes of raw meat, steak Tartar. Which I, as is clear from my story, in any case would not recommend to order in French restaurants.
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At such moments, the best - lie down and sleep. But sleep did not want to. It occurred to me: a sin not to explore the city, which so far you only looked at the map. Moreover, tomorrow on it I had to pokolesit. Moreover, it was still light. July, north of France, many bright twilight.
Walking aimlessly through the deserted streets, I'm about half an hour left on one of the central squares. Of its central testified name: area of William the Conqueror (Guillaume le Conquérant) (1027-1087). He had another, less beautiful nickname - bastard, illegitimate. William when he was the Duke of Normandy, founded Kahn. The city was its capital.
But in the history of William went through another of its act. He succeeded in what could just generals: cross the Channel, landed in England, to win her and get the king. This is nominally the new ruler of Britain remained a subject of the French king. Such neponyatki initiated the lasting enmity, vylivsheysya finally in the Hundred Years War.
So, in this area of the conqueror Guillaume (that's how different sounds in French Germanic name Wilhelm) is a cafe. My stomach immediately forgot about their agreement to wait until tomorrow feeding. And, a rebellion, something simple would not be satisfied. The menu does the word "steak". I ordered a glass of red (and how!) Of wine and this is the steak. Not paying attention to the strange adjective «tartar». That is, the Tatar. What is tartar steak, I did not know. "So what - it calmed the stomach protested brain - steak - always steak. Vienna, Tatar.
For provocation belly, good forgets, paid in full. First, he was forced to languish for twenty minutes, exuding their own, gastric, juices. And this despite the fact that the cafe visitors except I was not. But the main punishment came later, when the waiter brought the first lot of pot with different spices, and then the plate. On a plate lay a milled red meat, apparently, completely raw. I tried - so it was.
Apparently, it was assumed that the Tatar steak you can eat, how to add salt, pepper and seasoned with other spices filed thereto. Exercise is proven difficult. Stomach humbly accept lowered it roasted and raw ground beef, and I tried to have fun. What, in truth, could only with difficulty.
The final reason revived at this time to draw conclusions rest of life. First, we must ask the waiter what it represents in the menu seen an unfamiliar dish. And secondly, by itself, raw meat - food is surprisingly fresh. Taste and nutritional value to it, it turns out, makes any prolonged cooking.
Those most Crimean Tatars, after which it was called that awful French cuisine, cooking is not neglected. However, this treatment was very specific. They cut pieces of horse meat thickness of approximately 1-2 fingers, and placed under the saddle. On a sweaty horse back a piece of crude, as it podvyalivalsya acquiring "unique" taste. Two hours later, pulled out the meat under the saddle, cleaned the bloody salty foam, again put on the horse's back - and go another two hours. Thus, for dinner meal for the rider was already prepared.
On the original kitchen of wild eastern nations told the French officer, Guillaume de Boplan (Guillaume Le Vasseur de Beauplan) (around 1595-1685). Again and again, Guillaume of Normandy!
A de Boplan military engineer and commander of several fortresses in his native Normandy. His career, he was obliged not only the courage or intelligence, but also the high patronage of Marshal of France. In 1624, the royal patron de Boplana Tabor lost, than to jeopardize his career and favorite. De Boplan decided to look for luck in distant countries. Long enough, in India and Madagascar. In the late 20's - early 30-ies of the 17 th century military engineer, he entered the service of the Polish King Sigismund III.
On the southern and south-eastern outskirts of the Commonwealth de Boplan spent 17 years. Here, he fully showed his art as a builder of castles and cartographer. Among the buildings de Boplana - Pidhirtsi Castle near Lviv. In this "almost French" Palais filmed many episodes of the Soviet film "The Three Musketeers". On the southern and south-eastern edge of Poland and along the Dnieper de Boplan built fortress Brody, Bar, Kremenchug and Koydak.
But the most famous French military brought he had compiled maps of Ukraine and the description of the territory. This was a major work. And this was probably the first performance of this territory, and the very word "Ukraine" European scientific world.
A European cooking, thanks to the stories de Boplana, got the opportunity to indulge in "gourmet exotic dishes of raw meat, steak Tartar. Which I, as is clear from my story, in any case would not recommend to order in French restaurants.
Read more:
Peculiarities of national Uzbek cuisine: How to cook risotto in Fergana?Peculiarities of the National Spanish cuisine: How to choose the correct Hamon
Sweet dishes: How to cook a delicious chocolate sauce for dessert?
Preparation methods of Meat dishes. How to determine when a steak is ready?
Cooking summer Desserts : How to bake berry cake?
Vegetables: How to cook a delicious lecho pepper
Information about Herbs and spices. What they contain and what they add to food?
Vegetable dishes. What can you cook eggplant? Appetizers Masterpiece
Meat dishes: How to cook easy roast beef and duck with oranges "President"?
Useful food - how to cook salad with mustard "Mitterrand ". Why is it good for health?
How to cook the most delicious soup?
What is there to eat to lose weight? Cooking Meat
Holiday meals: How to cook chicken in omelet?
Berry desserts: How to cook strawberry jam and cake.
Drinks: What is the best wine is served with cheese?
How to cook a tasty tofu and take care of weight loss
Armenian cuisine: Meat dishes - How to cook Dolma lamb and beef
National Eastern cuisine: How to cook Khanum dough?
National Exotic Caucasian cuisine. Dagestan cuisine - How to cook Hinkali and Kurzeme?
Drinks Cooking: How to make cocktails on the basis of champagne?
How to quickly cook dinner? Vegetable dishes, pasta, salad, pizza.
Dessert: how to make jam from unripe green fruits and vegetables? Cape Gooseberry, ginger, walnuts, dogwood. Tasty!
Slavic, Ukrainian cuisine: What is the difference Ukrainian dumplings from Russian? Cherry dumplings, liver, potatoes
Dishes for dessert. What can be cooked with apricots?
About Drink: How to make soluble coffee? Coffee History.
Useful food: Vegetables - that you can cook with carrots. Carrot diet.
Dishes diet with fruit. What to cook to lose weight?
National Cuisine of Finland: What the Finns are preparing for dinner?
The secrets of Italian cuisine: How to prepare antipasti
Ukrainian cuisine: how to prepare cutlets on-kievski?
How to cook easy rice salads
How to make Italian pesto and Mexican guacamole? Green sauce
Desserts from the fruit. How to make Baked apples.
Fruit desserts. How to make a hot dessert of pears and plums.
Alcohol drinks: What are the cocktails you can make on the basis of the Rom?
Meat dishes: how to cook meatloaf
Meat Dishes: How to cook chicken legs in honey - mustard sauce
Dietary Dishes: How to make green lunch rich in vitamins? Dishes sorrel
Drinks: Wine list of the world. What kind of wine do in the world?
Drinks Wine World: What kind of wine do in Europe?
Drinks. Wine Map of the World: Spanish wines - the history, brands.
How to cook gado-gado
How to cook moroccan vegetable salad
How to cook easy grilled marinated eggplant salad
How to cooking easy vegetable salad grilled
How to choose kefir ?
How useful kefir ?
What kind of fish to eat is bad for health ?
Which fish is most useful? Why Salmon helpful?
What is useful to eat fish?
What you need to eat so as not to hurt flu?
Why eat the black pepper is bad for health?
Why eat black pepper is good for health? Why do doctors recommend is the pepper?
Why eat the bay leaf is good for health?
How to choose the fresh sea, river fish so as not to harm the health?
Why is water good for the human body? How much should you drink water to stay healthy?
