{"id":17488,"date":"2015-10-20T10:45:47","date_gmt":"2015-10-20T09:45:47","guid":{"rendered":"https:\/\/www.france-hotel-guide.com\/en\/blog\/?p=17488"},"modified":"2024-04-05T15:23:05","modified_gmt":"2024-04-05T14:23:05","slug":"french-traditional-starters","status":"publish","type":"post","link":"https:\/\/www.france-hotel-guide.com\/en\/blog\/french-traditional-starters\/","title":{"rendered":"The 20 Best Traditional and Classic French Starters"},"content":{"rendered":"

Whether you’re seeking inspiration for your next meal or simply curious about French gastronomy, this article is your guide. I’ll be reviewing the classic and popular starters of French cuisine that are sure to tantalize your taste buds!<\/p>\n

First up, a fun infographic to get us started:<\/p>\n

\"popular<\/p>\n

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Escargots de Bourgogne<\/h2>\n
\"Escargots
Credits for the picture: Arnaud 25<\/a>, CC BY-SA 4.0<\/a>, via Wikimedia Commons<\/figcaption><\/figure>\n

As a specialty coming from the region of Burgundy<\/strong>, \u00a0escargots have been considered as a national dish since 1814, and the number of snails eaten in France is estimated to be 30,000 tons every year.<\/strong><\/p>\n

The snails are boiled inside their shells, then cleaned up before adding butter, parsley and garlic<\/strong>, and roasting them for 8 minutes. To eat the snail, a small-sized fork<\/strong> (or fourchette \u00e0 escargot<\/em>) will be required<\/strong> to extract it from inside the shell.<\/p>\n

Whether it’s served as a starter or as a main course, the escargots de Bourgogne<\/em> are one of the many dishes that are often present during family events. Escargots and wines<\/strong> go well together, for they both belong to the Burgundy cuisine.<\/strong><\/p>\n

Multiple variants exist, like the escargots \u00e0 la proven\u00e7ale<\/em> for example, but most would agree that the escargots de Bourgogne<\/em> is one of the most well-known traditional dishes in France.<\/p>\n

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Quiche Lorraine<\/h2>\n

\"Quiche<\/p>\n

The quiche Lorraine<\/em> is without a doubt the first dish that we think of when talking about Lorraine.<\/strong> This quiche<\/strong> can be eaten as a starter or as a main course, but most of the time people eat it as a warm starter.<\/strong><\/p>\n

Made out of fresh cream<\/strong>, fried bacon bits<\/strong>, and eggs<\/strong>, the quiche Lorraine can be savored at any moment during your day: at a picnic, during lunch break at work, among friends or with your family.<\/p>\n

The quiche Lorraine<\/em> can fit very well with a glass of Pinot blanc<\/em> wine<\/strong> or vin gris<\/em>.<\/strong><\/p>\n

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Lorraine p\u00e2t\u00e9<\/h2>\n

\"Lorraine<\/p>\n

The Lorraine p\u00e2t\u00e9<\/em> is known for being the oldest recipe in the region<\/strong>, having been penned down in the oldest cookbook ever, dating from the year 1392<\/strong>.<\/p>\n

Primarily made out of pork and veal meat<\/strong>, and wrapped in puff pastry, it’s a specialty that can be eaten warm or cold.<\/p>\n

If you are wondering why the Lorraine p\u00e2t\u00e9<\/em> melts in the mouth, the secret to it is to marinate the meats a day before<\/strong> making the pastry and putting it in the oven.<\/p>\n

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Salade ni\u00e7oise<\/h2>\n
\"Salade
Credits for the picture: cyclonebill<\/a>, CC BY-SA 2.0<\/a>, via Wikimedia Commons<\/figcaption><\/figure>\n

The salade ni\u00e7oise<\/em> is one of the many starters of \u00a0Provencal and Mediterranean cuisines<\/strong>, and it is considered a sacred starter<\/strong> in the region.<\/p>\n

Made with tomatoes, peppers, anchovies, onions, and a bit of olive oil, all the flavors of Provence<\/strong> are gathered for you to savor this salad in but a few mouthfuls.<\/p>\n

The salade ni\u00e7oise<\/em> can also be eaten in a pain bagnat<\/em><\/strong>, which is a long or round bread that is often used for sandwiches. Add a bit of it in the bread, and your lunch break at work is ready!<\/p>\n

This salad is popular worldwide, especially on the East Coast of the United States.<\/strong><\/p>\n

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Leek flamiche<\/h2>\n
\"Leek
Credits for the picture: Bycro<\/a>, CC BY-SA 4.0<\/a>, via Wikimedia Commons<\/figcaption><\/figure>\n

Just by reading its name, the flamiche<\/em> may be similar to the quiche Lorraine<\/em>, but it belongs to Picardian gastronomy.<\/strong> It is known as one of the very first recipes ever, tracing back to the Middle Ages.<\/p>\n

The flamiche<\/em> is cooked similarly to the quiche Lorraine<\/em>, but the bacon bits are replaced with leek bits.<\/strong><\/p>\n

A variant exists named the \u00ab\u00a0flamiche samarienne<\/em>\u00a0\u00bb, with salmon or bacon bits<\/strong> added in the mixture alongside the leek bits.<\/p>\n

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Zucchini flower fritters<\/h2>\n