French cuisine

As an Indian, I am used to the infusion of an array of different flavours. If I am completely honest, I am the type of person who is inclined to put chilli flakes or some form of spice to any dish to be able to fully enjoy it.

In my opinion, French cuisine is extremely elegant. This is in stark contrast to the comfort that the warmth of a curry brings, making you melt into the flavours produced by the carefully selected combination of spices. One of the most important differences I have seen in the way French food is made is their resistance to dramatic changes to traditional food items. I may be alone in thinking this but they seem almost frightened to add anything to their dishes that will lift it up and create an explosion of taste as you eat it.

Having said that, it would be unfair to say that French food is tasteless; it isn’t. It is just different. There is definitely a richness in the food that you eat at restaurants which enables you to enjoy the feeling of sophisticated fine dining when in reality you’re just eating moules frites (mussels and chips).

There is also a certain freshness that you can taste in the seafood dishes that is beautifully married with the copious amounts of cream and butter that they use as a base in a lot of their cooking. The fact that the chances of the array of seafood that you eat comes from sources close to where the restaurant is, makes the whole experience even more special.

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