Beef bourginon (French)

The first time I had beef bourginon was in Dijon, France. The beef was braised in red wine for many hours and it melt in the mouth.

Beef bourguignon is one of many examples of peasant dishes being slowly refined into haute cuisine. Most likely the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way. The slow cooking and simmering in the wine tenderized the meat, while keeping the meat flavor in the dish. Over time, the dish became a standard of French cuisine.

http://en.wikipedia.org/wiki/Beef_bourguignon

Socca in Nice

“Socca is a specialty of southeastern French cuisine, particularly in and around the city of Nice. After being formed into a flat cake and baked in an oven, often on a cast iron pan more than a meter in diameter, the socca is seasoned generously with black pepper and eaten while hot with the fingers. Socca is considered by some to be a chickpea crepe, as the preparation and consistency of the batter is similar. Many brasseries in Nice, especially in the old section (Vieux Nice) near the waterfront, sell a filling portion of socca for €2-3.”

http://en.wikipedia.org/wiki/Socca

Although I had Socca monthly before I tried Farinata, I still remember the taste. They are quite similar. The only difference is where I bought the socca: in a open-air market in Vieux Nice from a over colorful make-up Spanish lady. My friend said she make the best socca there. But eve in bought socca from her, she did not like to be in the pictures.

More dessert in Paris

Desserts in Paris

Desserts in Paris

These are random pics of desserts I took in Paris. I did not have a chance to try all the desserts as in my pics. But still, I manage to eat 2 or 3 desserts a day, which gave me an overdose of sugar.
This montage just to show you how beautiful they are. They are everywhere in Paris. I have to bow to the pastry chef in Paris because the variety of forms and designs are pure art. Personally I like the desserts in Switzerland better because they are less sweet. But I bet most Canadians will find most French desserts are not as sweet as those are in North American.
Please click on pic to see enlarged details.