Ok, it seems weird to eat a snail, but trust us it’s kind of awesome. After you eat the snail out of its shell, dip some bread in the leftover garlic-herb butter. Pair this entrée or snack with a glass of white wine and your classiness is immediately taken to a whole new level.
2. Eggs cocotte
Known as oeufs en cocotte in French, this classic breakfast is named for the ramekins in which the eggs are cooked. Picture baked eggs, but way creamier. Vary the cheese, herbs, vegetables and meat to your liking.
3. Kir/kir royale
A classic kir is a blackcurrant-flavored white wine, and restaurants often offer it in strawberry, raspberry and peach flavors, too. One step up a notch, a kir royale is the same, but with champagne instead of wine.
4. Croque monsieur/madame
Warning: you will never eat a regular grilled cheese again after one of these. A croque monsieur is a grilled ham and cheese sandwich with more melted cheese on the top and bottom of the croissant. Throws a fried egg on top and you have a croque madame. Until America picks up their food game, you can try out this recipe.
5. Beef tartar
At first glance you may be a little disgusted, but for some reason you’ll keep coming back for more of this juicy, raw meat with just the right amount of seasoning, onions, capers and pickles.
These sweet little meringue-based treats with cream filling come in almost any flavor your heart desires, and they are gluten-free for a lighter indulgence. Seriously confused as to why macarons are so hard to come by in the US.
What America really needs is less filtered coffee and more real espresso machines. These “cafés” are so good that the lack of fat-free milk in Paris is not even an issue.
8. Mont Blanc
In Paris there is definitely no shortage of pastries, but the one that really takes the cake (get it?) is the Mont Blanc. These chestnut cakes may not resemble a mountain as much as they’re supposed to, but the pastry chefs are so good they dgaf.
View the original post, Paris, Je t’aime: 8 French Foods that America Could Use More Of, on Spoon University.
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