Tarte Tatin is a caramelized apple pie with sugar and butter, the dough placed over the filling. After baking, it is served upside down on a plate with a little bit of cream or whipped cream. It is a dish really known in France. The Sisters Tatin have invented this recipe. To prepare this recipe…
Cantonese fried rice, China
In China, Cantonese fried rice is a dish served with strips of roasted pork, poultry, chicken or duck and omelette. This dish includes mixed vegetables such as peas, diced carrots and bean sprouts, incorporated into a fried rice to give more color and taste. An egg is added to the preparation, broken directly into the…
Raclette, Switzerland
The Raclette is a traditional Swiss cheese, made from fresh cow milk. It is also the name of the dish, now reknowned all around the world. This cheese has a particular taste and does exist in spicy versions. Traditionally Raclette cheese is melted over a wood fire and served with a sparkling glass of Swiss…
Galette from Brittany
Not your run of the mill pancake… for the gourmet who likes savory crepes! You have to distinguish the “Galettes de blé noir”, or “Galettes de Sarrasin” which are savory pancakes made from buckwheat flour. They are also called “Galettes Bretonnes” because they are originally from the Brittany region, in the West of France. The galettes…
European Desserts
Condé Nast Traveler proposes the most definitive, interactive map to find your favorite dessert in Europe! https://www.cntraveler.com/story/this-map-will-tell-you-what-desserts-to-eat-in-europe?mbid=social_facebook_video
Mussels and chips (moules-frites), Belgium
Mussels and chips, best Belgium comfort food? Mussels and chips are served everywhere in Belgium, from the coast of the North Sea to the bottom of the Ardennes. This is the national dish of Belgium! They are usually served in their cooking dishes and accompanied by crispy hand cut chips with mayonnaise or mustard. Belgian fries…
Quiche Lorraine, France
Quiche Lorraine, golden crust and savory goodness This recipe from the Lorraine terroir is very old, it could possibly date back from the 16th century, from this Eastern region of France that borders with Germany. Quiche Lorraine is a variation between the quiche and the salty pie seen in the traditional Lorraine and French cuisines….
Lasagna, Italy
The lasagna is a typical dish from Southern Italy (Naples region). Lasagne (singular lasagna) are laminated flat-sheets of pasta superimposed with layers of minced meat, bechamel sauce, cheese and tomato sauce. They are often accompanied by Béchamel sauce but not always. Lasagne can also be prepared with salmon, or as an entirely vegetarian dish… It is up…
Tacos, Mexico
Best finger food in the world. It’s love within a small wedge of flavor busting tortilla! Traditional Mexican tacos (usually served by 2 or 3 – singular is taco) are small corn tortillas (corn/maize-based small crepes, deep fried hard-shells or not if for soft-shell tacos) that are folded or rolled and filled with various spicy…
Sushi, Japan
Sushi, the most famous type of Japanese food, is made with cooked vinegared rice topped with other ingredients such as seafood, meat or vegetables. Ingredients and forms of sushi presentation may greatly vary, but the main ingredient that all sushi has in common is rice. Sashimi is often mistaken for sushi and is also a Japanese delicacy, consisting…
Injera, Ethiopia
Healthy food from the cradle of humanity Injera (or enjera or “taita” Tigrinya) is a type of sourdough flatbread originally from East Africa, similar to a crepe or an Indian dosa, with a softer springy texture. Injera is usually made out of teff flour (gluten free). The teff, an edible grass seed, is very rich…
Cassoulet, France
Cassoulet; one of the most famous French stew in the world? Cassoulet is a rich, slow-cooked casserole originating in the Occitan region, south-west of France (towns of Toulouse, Carcassonne, and Castelnaudary), containing meat (typically pork sausages, goose or duck confit, or even mutton), and white beans (haricots blancs or lingots). More expensive Haute Cuisine versions…
Pastilla au pigeon (b’stilla), Morocco
Foods for a Sultan… Here is the definition of the classic savory chicken or pigeon B’stilla. This is Moroccan food on the go at its best. Moroccan tagines and couscous have long been world famous. Historically, this dish has been one of the favorites of the Sultan of Fes. It is a pie combining sweet…
Masala Dosa, India
A South India popular breakfast or lunch A crispy, rice and lentil based batter crepe stuffed with a mix of spicy potatoes seasoned with mustard seeds and garnished with coriander, curry leaves, Curcuma, grated coconut, and lemon juice. It is served rolled on top of a plate, and you can dip bits of it in a coconut…
Adobo, Philippines
Adobo, often considered as national Filipino dish Adobo means marinade in Spanish, and the explorers named this indigenous dish when they occupied the Philippine islands in the late 16th century and early 17th century. Adobo is a very popular dish and cooking process in Philippine cuisine that is traditionally pork or chicken meat, or a combination…
Paella, Spain
Moorish influence in a typical Spanish dish Paella is a rice dish that originated in the Valencia region, on the White Coast of Spain. It is usually representative of Spain for foreigners, but more as a regional dish for most Spaniards. Many different variations of the Paella Valenciana have emerged with time, from vegetarian (paella…
Beef Bourguignon (Burgundy), France
A farmer’s dish that made it into Haute Gastronomy Beef bourguignon (beef Burgundy) is according to Julia Child’s Mastering the Art of French Cooking “certainly one of the most delicious beef dishes concocted by man” and one of the best-known, traditional French recipe. The dish originated from the famous Burgundy wine region (Bourgogne) situated in the east…
Chicago Deep Dish Pizza, United States
This one is more than a classic. It is a contentious subject and a never-ending argument for “Who makes the best pizza this side of the Atlantic? Chicago or New York?” Like its name suggests it, a deep dish or pan is used to bake the pizza. It allows a deeper crust and more space…
Dim Sum, Hong Kong
A must when you visit Hong Kong Dim sum or Yum Cha (drinking tea) is a type of Cantonese cuisine prepared as various types of steamed buns such as cha siu bao (a steamed bun filled with barbecue pork), dumplings and rice noodle rolls (cheong fun)using ingredients like chicken, beef, pork, prawns, and vegetarian choices,…
Ramen, Japan
Chinese influenced, Japanese perfected… This famous Japanese soup consists of Chinese-style wheat noodles served in a flavourful pork bone or fish-based broth, and with the addition of soy sauce or miso. Standard toppings include sliced roasted pork, dried nori seaweed, bamboo shoots, egg yolk, and green onions. Almost every Japanese region has its own version…
Bibimbap, Korea
Bibimbap literally means “mixed rice”. The dish is a “mix it yourself before eating” kind of deal. It offers great customization options. You can make it as spicy as you want, or not. The Korean “mixed rice”. Steaming hot rice is usually placed in a stone or cast iron bowl. Added on top are mixed…
Naan, India
A bread for every dish The Naan can be found in many Asian cuisines as a flatbread, most commonly used in Indian cuisine. But it is also encountered in Afghanistan, Iran, Iraq, Kurdistan, and Pakistan. The “classic” ingredients include flour, salt, yeast, and yogurt in order to make an elastic dough. Once the dough stayed…
Puerco Pibil, Mexico
This is a classic. Pork meat is marinated in highly acidic Citrus Juice which has the effect of naturally tenderizing the meat. Seasoning is based on the annatto seed, which is an orange/red condiment. This will give it’s specific color to the dish. It is then slowly roasted to perfection. If you know your movie…
Croissant, France
A bit of history… The legend reported by 20th-century writer Alfred Gottschalk, in the 1938 first edition of the Larousse Gastronomique, said that a Viennese baker sounded the alarm about an imminent Turkish invasion via tunneling under the city walls. For his reward, he got the exclusive right to bake crescent-shaped (symbol of the Ottoman…
Hamburger, United States
It all started in Hamburg… The original hamburger probably started as a German Frikadelle. Hamburg based sailors would cook some meat patties with leftover minced meat and breadcrumbs. Bread was initially served on the side with potatoes and pickles. Only at the end of the 19th century, early 20th century started to appear the burger we know…
Tzatziki, Greece
A summer dip The perfect refreshing dish for the summer! Served cold as an appetizer or as a side with savory meats, the Greek Tzatziki mixes yogurt, cucumber, garlic and dill in perfect proportions. Often used as a simple dip, it can also be used to cool the fire of spicy dishes. During the summer…
Couscous, Morocco
A Berber treasure… Couscous is actually a North African dish of small steamed grains of durum wheat semolina. This colorful and fragrant dish is traditionally served with a stew that can be either made of lamb, chicken, fish or even just vegetables. Couscous is the staple food throughout the North of the African continent, with small variations depending on each country you…
Pad Thai, Thailand
Thailand’s flavors on a plate… Here’s a traditional staple that most Thai people can not live without! Similar to some Chinese sautéed noodles, Pad Thai is packed with bean sprouts, fried egg strips (and either chicken, beef, pork, shrimps or tofu) mixed into a fantastic fried-noodle dish with a kick. The secret is also in the sauce, using some tamarind paste, palm…