{"id":11399,"date":"2015-12-30T08:18:46","date_gmt":"2015-12-30T07:18:46","guid":{"rendered":"https:\/\/www.france-hotel-guide.com\/en\/blog\/?p=11399"},"modified":"2024-04-03T18:00:21","modified_gmt":"2024-04-03T17:00:21","slug":"french-appetizers","status":"publish","type":"post","link":"https:\/\/www.france-hotel-guide.com\/en\/blog\/french-appetizers\/","title":{"rendered":"20 Aperitif Snacks And Typical French Appetizers"},"content":{"rendered":"

Aperitifs in France are a revered tradition! Let’s explore a list of the most common (and easy-to-prepare) French appetizers.<\/p>\n

Start our journey with this fun infographic:<\/p>\n

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 <\/p>\n

Goug\u00e8res<\/h2>\n

From: BURGUNDY – FRANCHE COMTE<\/i><\/p>\n

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It is a salty and traditional Burgundy recipe based on cabbage dough and grated cheese.<\/p>\n

Goug\u00e8res <\/i>were registered for the first time in 1571 in Sens.<\/p>\n

With its crunchy crust and its soft heart, it is ideal for the aperitif.<\/p>\n

They can be made in all sizes, you can have them hot or cold and they are even better when shared.<\/p>\n

Remember that the goug\u00e8res can be declined endlessly. So, add up your ingredients at the end of the recipe and voil\u00e0!<\/p>\n

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Tapenade<\/h2>\n

From: PROVENCE – ALPES – AZUR<\/p>\n

\"Tapenade\"
Credits \u00a9 Indrek Torilo<\/a> under CC BY-NC 2.0<\/a><\/figcaption><\/figure>\n

Tapenade is an emblematic recipe of Proven\u00e7al <\/i>cuisine.<\/p>\n

Invented in 1880 by chef Meynier of the restaurant La Maison Dor\u00e9e in Marseille, the traditional recipe consists of black olives, capers, anchovies, olive oil and aromatic herbs.<\/p>\n

The name “Tapenade” comes from the Proven\u00e7al word “Tapen,” which means capers.<\/p>\n

The best way to have Tapenade is obviously to spread it on toast as an aperitif!<\/p>\n

Important to know: the trade name “Tapenade” can only be used if the recipe respects a specific composition, in a given proportion.<\/p>\n

 <\/p>\n

Pissaladi\u00e8re<\/h2>\n

From: PROVENCE – ALPES – C\u00d4TE D\u2019AZUR<\/p>\n

\"pissaladiere\"
Credits \u00a9 Miki Hashimoto <\/a>under CC BY-NC-ND 2.0<\/a><\/figcaption><\/figure>\n

It is one of the oldest culinary specialties in the southern regions of France.<\/p>\n

Originally from Nice, the Pissaladi\u00e8re is made from a bread dough, topped with onions, black olives, anchovies and olive oil. It is generally served warm and cut into square pieces but it can also be eaten cold!<\/p>\n

It should be accompanied by fresh wine, preferably a C\u00f4tes-de-Provence <\/i>or a Bellet<\/i>.<\/p>\n

The name pissaladi\u00e8re comes from the word \u201cpissalat\u201d which is a kind of salted fish puree that used to be spread on the dough before putting it in the oven.<\/p>\n

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Ancho\u00efade<\/h2>\n

From: PROVENCE – ALPES – C\u00d4TE D\u2019AZUR<\/p>\n

\"anchoiade\"
Credits \u00a9 Arnaud 25<\/a> under CC BY-SA 4.0<\/a><\/figcaption><\/figure>\n

The Ancho\u00efade is a typical Proven\u00e7al recipe, obviously composed of anchovies as well as olive oil, crushed garlic and some might even add capers to it.<\/p>\n

It is a variation of the tapenade, also from Provence.<\/p>\n

It is to be enjoyed on a good slice of fresh bread or as an Occitan fondue where you dip raw vegetables into it.<\/p>\n

In France, anchovies have been used since the Middle Ages, it is probably at that time that the ancho\u00efade itself was created. Anchovies provide a great source of omega-3 in addition to other vitamins and minerals essential to the body.<\/p>\n

 <\/p>\n

Fou\u00e9e<\/h2>\n

From: CENTER – VAL DE LOIRE<\/p>\n

\"fouee\"
Credits \u00a9 Sylvain Roussillon <\/a>\u2014 My Loire Valley<\/a><\/figcaption><\/figure>\n

The Fou\u00e9e is a piece of bread dough that bakers used to toss in the oven to check its temperature, just like with the Fougasse in Provence.<\/p>\n

The origin of this recipe dates back to the end of the Middle Ages, in the 16th century.<\/p>\n

It\u2019s as easy as a pie, make small balls of bread dough then garnish them with Sainte-Maure (a typical goat cheese of the region) or with rillettes de Tours!<\/p>\n

They are perfect for an aperitif and will go particularly well with a Sancerre wine.<\/p>\n

 <\/p>\n

Bouch\u00e9es Normandes<\/h2>\n

From: NORMANDY<\/p>\n

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Credits \u00a9 Blog Tatagateau<\/a><\/figcaption><\/figure>\n

The mixture of the famous Andouille de Vire and Pont L’Ev\u00eaque cheese will transport you directly to Normandy.<\/p>\n

Resulting from an ancestral know-how, the Andouille de Vire was born a long time ago.<\/p>\n

It officially entered the diet customs in the 18th century.<\/p>\n

Easy and quick to make, these little Bouch\u00e9es Normandes<\/i> are ideal for an aperitif!<\/p>\n

The Andouille de Vire goes particularly well with Pont L’Ev\u00eaque cheese, which makes it a quite popular and appreciated dish by Normans.<\/p>\n

 <\/p>\n

Corsican Bastelles<\/h2>\n

From: CORSICA<\/p>\n

\"corsican-bastelles\"
Credits \u00a9 Blog Quelques Choses<\/a><\/figcaption><\/figure>\n

It is a very very old Corsican recipe and often a well-kept family secret.<\/p>\n

Corsican Bastelles are pies, which are mostly stuffed with chard, onions or squash, and according to connoisseurs, the Holy Grail of the Bastelles are those with chard and brocciu (a Corsican cheese).<\/p>\n

Whether you cook them or you warm them up just before serving, they will make a nice alternative for an aperitif with the flavor of yesteryear.<\/p>\n

 <\/p>\n

Twists with Maroilles<\/h2>\n

From: HAUT-DE-FRANCE<\/p>\n

\"Twists<\/p>\n

What could be more typical of Hauts-de-France than Maroilles?<\/p>\n

Maroilles is a certain type of cheese that is recognizable thanks to its strong smell. It is named after the northern region where it was created. In the Middle Ages, it was called \u201cLa Merveille de Maroilles\u201d which literally means \u201cthe Maroilles wonder\u201d.<\/p>\n

You only need 2 ingredients to perfectly make this appetizer: puff pastry and Maroilles cheese.<\/p>\n

Remember to remove the rind from the cheese, the taste might be too strong for some of your guests.<\/p>\n

You can obviously add other flavors such as sesame or chia seeds or even mix the cheeses if you feel like it!<\/p>\n

 <\/p>\n

Auvergne cake<\/h2>\n

From: AUVERGNE – RH\u00d4NE ALPES<\/p>\n

\"Auvergne
Credits\u00a9 Blog Cuisine Land<\/a><\/figcaption><\/figure>\n

There is no exact recipe for this Auvergne cake.<\/p>\n

The important thing is that the ingredients must all come from the Auvergne region and must feature cheese, ham and mushrooms.<\/p>\n

You could use Tomme d’Auvergne or Cantal or Saint-Nectaire as cheese.<\/p>\n

Once it is ready, cut it into small cubes, there is nothing better than enjoying a good salted savory cake for aperitif.<\/p>\n

It is quick to make, can be enjoyed hot or cold, and is easy to enjoy!<\/p>\n

In addition, it is budget-friendly.<\/p>\n

 <\/p>\n

Pounti<\/h2>\n

From: AUVERGNE – RH\u00d4NE ALPES and OCCITANIE<\/p>\n

\"pounti\"
Credits\u00a9 Blog Les P\u00e9pites de Noisette<\/a><\/figcaption><\/figure>\n

Pounti is a very old typical Auvergne recipe that is cooked in the Massif Central, mainly in the Aveyron and Cantal regions to be precise.<\/p>\n

The Pounti is a kind of terrine or savory\/sweet flan made from chard, prunes and pork.<\/p>\n

 <\/p>\n

Mogette Toasts<\/h2>\n

Origin: PAYS DE LA LOIRE<\/p>\n

\"mogette\"
Credits \u00a9 Blog Une Cuiller\u00e9e pour Papa<\/a><\/figcaption><\/figure>\n

The mogette toasts belong to the culinary heritage of Vend\u00e9e.<\/p>\n

They are toasted bread slices rubbed with a clove of garlic and brushed with olive oil and then covered with a layer of crushed hot mogettes.<\/p>\n

The mogettes are a kind of big, white, coconut-like bean cultivated in the lower Vendee countryside. They can be found on all dining tables of Vend\u00e9e even if they are less consumed today than they used to be.<\/p>\n

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Mini Salted Rolled Crepes<\/h2>\n

From: BRITTANY<\/p>\n

\"Mini
Credits \u00a9 Blog Les Cookines<\/a><\/figcaption><\/figure>\n

Salted pancake is a typical Breton dish that we love to make our own.<\/p>\n

It is easy, cheap, quick to make,\u00a0 and everyone can enjoy it.<\/p>\n

The crepe bretonne <\/i>was born in the 13th century when buckwheat, also called black wheat, was imported in Brittany after the Crusades in Asia.<\/p>\n

Few may know it actually, but authentic crepe bretonne<\/i> are always made with buckwheat flour.<\/p>\n

For this aperitif, make your crepes, roll them up, cut them into slices and then prick them!<\/p>\n

The presentation is easy and as a small bonus, it is gluten-free!<\/p>\n

 <\/p>\n

Tapas of the South-West<\/h2>\n

From : NEW – AQUITAINE<\/p>\n

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