A – Z French food – Part 3: L to Q

Here are some French foods beginning from the letter L to Q, in the third part of my A – Z.

• Lardons: These are small pieces of thick bacon or pork. They can be used in a wide range of recipes and added to salads, pasta and omelettes. They are known for their rich smoky flavour and give a savoury and intense taste to dishes. I often add them to beef or chicken casseroles. They are also a staple ingredient of Quiche Lorraine. I love them for their taste and versatility.

• Madeleines: I love to bake and madeleines are one of my favourite small cakes to conjure up! They are easy and quick to prepare and cook; perfect for last-minute visitors. The recipe I use is by Michel Roux Jr. Here’s a link in case you want to make some: https://www.bbc.co.uk/food/recipes/madeleine_15211

• Nougat: I must admit that I am not a fan of Nougat. I find it too sweet a treat for my taste. It is made by combining sugar, honey, and nuts. The mixture is heated and then allowed to cool and harden before being cut into bite-sized pieces. Many different types of nougat can be enjoyed whether on their own or added to desserts such as ice cream or cakes.

Although I don’t like nougat, I do like Nougatine! It is known for its crispy texture and caramel flavour. I think my preference is all to do with texture. I enjoy the crunchiness of nougatine.

• Omelette: Who doesn’t love an omelette? When in France, I love to order an ‘Omelette aux Fines Herbes’. The French seem to have the knack of cooking omelettes exactly as I like them, although they are too runny to appeal to Mr FF.

• Pâté: Pâté is a classic French food that has been enjoyed for centuries. It is made by mixing ground meat with fat, herbs, spices, and other flavourings. It is then cooked and served cold. It can be made from various types of meat, including pork, duck, or chicken liver. In France, pâté is often served as an appetiser with bread. There are many different types of pâté to discover from ones with a smooth creamy texture to others which are more coarse. Although I don’t eat vast quantities of pâté, I always enjoy a ‘taster’ when I’m in France.

• Quiche Lorraine: I first wrote about this classic savoury tart five years ago. If you are a more recent reader or have forgotten what I wrote in the first place, here’s the link: https://fancyingfrance.com/2018/12/17/a-quiche-by-any-other-name/ Just remember that the original Quiche Lorraine contains no cheese!

• Ratatouille: I love Ratatouille, a traditional Provençal vegetable stew containing aubergines, courgettes, peppers, tomatoes, and herbs. It is a popular French dish, easy to make and both colourful and full of flavour. Ratatouille can be served as a main or side dish, hot or cold – delicious! In case you’d like to make it: https://www.bbcgoodfood.com/recipes/ratatouille

We’ve made it through the third part of my A – Z of French food. Only one left to go!