{"id":1014,"date":"2021-04-13T09:44:02","date_gmt":"2021-04-13T09:44:02","guid":{"rendered":"https:\/\/www.babicka-chantal.cz\/blog\/?p=1014"},"modified":"2026-10-06T08:37:16","modified_gmt":"2026-10-06T08:37:16","slug":"nejznamejsi-francouzske-horcice","status":"publish","type":"post","link":"https:\/\/www.babicka-chantal.cz\/blog\/zajimavosti-o-francii\/nejznamejsi-francouzske-horcice\/","title":{"rendered":"Nejzn\u00e1m\u011bj\u0161\u00ed francouzsk\u00e9 ho\u0159\u010dice"},"content":{"rendered":"\n
<\/div>\n\n\n\n

Nejlep\u0161\u00ed francouzsk\u00e9 ho\u0159\u010dice <\/h2>\n\n\n\n

Ho\u0159\u010dice pat\u0159\u00ed k nejpou\u017e\u00edvan\u011bj\u0161\u00edm dochucovadl\u016fm. Stejn\u011b jako s\u016fl a pep\u0159 dok\u00e1\u017ee zv\u00fdraznit chu\u0165 mnoha j\u00eddel.<\/p>\n\n\n\n

Ho\u0159\u010dice se vyr\u00e1b\u00ed ze semen n\u011bkolika druh\u016f rostlin. Druh semen i jejich zpracov\u00e1n\u00ed ovliv\u0148uj\u00ed barvu, chu\u0165 a ostrost v\u00fdsledn\u00e9ho produktu.<\/p>\n\n\n\n

Ve Francii najdeme mnoho region\u00e1ln\u00edch druh\u016f ho\u0159\u010dice. Pod\u00edvejme se na n\u011bkolik zn\u00e1m\u00fdch variant. Dal\u0161\u00ed francouzsk\u00e9 ho\u0159\u010dice<\/a> najdete tak\u00e9 v nab\u00eddce Babi\u010dky Chantal.<\/p>\n\n\n\n

Alsask\u00e1 ho\u0159\u010dice<\/h2>\n\n\n\n

V roce 1873 zalo\u017eila rodina Stumpf\u016f v Alsasku v\u00fdrobnu ho\u0159\u010dice. N\u00e1zev zna\u010dky Al\u00e9lor odkazuje na Alsasko a Lotrinsko; v regionu p\u016fsob\u00ed tak\u00e9 v\u00fdrobce Raifalsa.<\/p>\n\n\n\n

Alsask\u00e1 ho\u0159\u010dice se p\u0159ipravuje pe\u010dliv\u011b z vybran\u00fdch semen. Receptury mohou kombinovat hn\u011bd\u00e1 a \u017elut\u00e1 semena, ocet a bylinky; v\u00fdsledkem je jemn\u011bj\u0161\u00ed chu\u0165.<\/p>\n\n\n\n

Pro alsaskou ho\u0159\u010dici je typick\u00e1 vyv\u00e1\u017een\u00e1 kombinace ho\u0159\u010di\u010dn\u00fdch semen, octa a bylinek.<\/p>\n\n\n\n

\"Nejlep\u0161\u00ed
Nejlep\u0161\u00ed francouzsk\u00e9 ho\u0159\u010dice<\/figcaption><\/figure><\/div>\n\n\n\n

Ho\u0159\u010dice z Bordeaux<\/h2>\n\n\n\n

Bordeauxsk\u00e1 ho\u0159\u010dice se p\u0159ipravuje z b\u00edl\u00fdch a \u010dern\u00fdch ho\u0159\u010di\u010dn\u00fdch semen. Ocet, cukr, estragon a dal\u0161\u00ed ko\u0159en\u00ed j\u00ed dod\u00e1vaj\u00ed tmav\u0161\u00ed barvu a jemn\u011b nasl\u00e1dlou chu\u0165.<\/p>\n\n\n\n

Bretonsk\u00e1 ho\u0159\u010dice s mo\u0159sk\u00fdmi \u0159asami<\/h2>\n\n\n\n

Breta\u0148sk\u00e1 ho\u0159\u010dice s mo\u0159sk\u00fdmi \u0159asami se vyr\u00e1b\u00ed ru\u010dn\u011b. Mo\u0159sk\u00e9 fazole a kombu j\u00ed dod\u00e1vaj\u00ed jemn\u00e9 mo\u0159sk\u00e9 aroma a osobit\u00fd charakter; jde o specialitu zna\u010dky Bretagne Oc\u00e9an.<\/p>\n\n\n\n

Hod\u00ed se k masu, ryb\u00e1m, do om\u00e1\u010dek i dom\u00e1c\u00ed majon\u00e9zy.<\/p>\n\n\n\n

Fialov\u00e1 ho\u0159\u010dice z Brive<\/h2>\n\n\n\n

Fialov\u00e1 ho\u0159\u010dice z Brive z\u00edsk\u00e1v\u00e1 barvu d\u00edky hroznov\u00e9mu mo\u0161tu, tedy nekva\u0161en\u00e9 hroznov\u00e9 \u0161\u0165\u00e1v\u011b. M\u00e1 jemnou a jen m\u00edrn\u011b sladkou chu\u0165.<\/p>\n\n\n\n

Pikantn\u00ed ho\u0159\u010dice z Brive se hod\u00ed k jelit\u016fm, slanin\u011b i studen\u00e9mu masu. Podle vypr\u00e1v\u011bn\u00ed si ji obl\u00edbil pape\u017e Klement VI., kter\u00fd poch\u00e1zel z Corr\u00e8ze a nechal si ji p\u0159iv\u00e9zt do Avignonu.<\/p>\n\n\n\n

V\u00fdborn\u011b dopln\u00ed tak\u00e9 pe\u010den\u00e9 vep\u0159ov\u00e9, ku\u0159e, kr\u00e1l\u00edka nebo grilovan\u00e9 klob\u00e1sy.<\/p>\n\n\n\n

Vyzkou\u0161ejte ji na kraj\u00edci venkovsk\u00e9ho chleba s tenk\u00fdm pl\u00e1tkem su\u0161en\u00fdch kachn\u00edch prsou.<\/p>\n\n\n\n

Ho\u0159\u010dice z Charentes<\/h2>\n\n\n\n

Ho\u0159\u010dice z Charentes se dochucuje v\u00ednem Pineau des Charentes a hod\u00ed se k tepl\u00e9mu i studen\u00e9mu grilovan\u00e9mu masu.<\/p>\n\n\n\n

Ho\u0159\u010dice z Charroux<\/h2>\n\n\n\n

Ho\u0159\u010dice z Charroux se vyr\u00e1b\u00ed mlet\u00edm semen na kamenn\u00e9m ml\u00fdn\u011b. Ochucuje se octem, ko\u0159en\u00edm a b\u00edl\u00fdm v\u00ednem ze Saint-Pour\u00e7ain. M\u00e1 v\u00fdraznou chu\u0165 a dlouhou tradici v oblasti Bourbonnais.<\/p>\n\n\n\n

Dijonsk\u00e1 ho\u0159\u010dice<\/h2>\n\n\n\n

Dijonsk\u00e1 ho\u0159\u010dice pat\u0159\u00ed k nejzn\u00e1m\u011bj\u0161\u00edm francouzsk\u00fdm druh\u016fm. Obvykle m\u00e1 hladkou strukturu a v\u00fdraznou chu\u0165; p\u0159esn\u00e9 slo\u017een\u00ed se li\u0161\u00ed podle receptury v\u00fdrobce.<\/p>\n\n\n\n

Hod\u00ed se k masu, do majon\u00e9zy, om\u00e1\u010dek i sal\u00e1tov\u00fdch z\u00e1livek.<\/p>\n\n\n\n

Semena pou\u017e\u00edvan\u00e1 pro dijonskou ho\u0159\u010dici mohou poch\u00e1zet tak\u00e9 ze zahrani\u010d\u00ed, nap\u0159\u00edklad z Kanady nebo zem\u00ed v\u00fdchodn\u00ed Evropy.<\/p>\n\n\n\n

N\u00e1zev na etiket\u011b s\u00e1m o sob\u011b nemus\u00ed vypov\u00eddat o m\u00edst\u011b v\u00fdroby. Konkr\u00e9tn\u00ed p\u016fvod a slo\u017een\u00ed v\u00fdrobku proto ov\u011b\u0159te na obalu.<\/p>\n\n\n\n

Jemn\u011b mlet\u00e1 dijonsk\u00e1 ho\u0159\u010dice m\u00edv\u00e1 sv\u011btle \u017elutou barvu a v\u00fdraznou, pikantn\u00ed chu\u0165.<\/p>\n\n\n\n

Jednotliv\u00e9 varianty se mohou li\u0161it ostrost\u00ed i dal\u0161\u00edmi p\u0159\u00edsadami, proto se p\u0159i v\u00fdb\u011bru vyplat\u00ed \u0159\u00eddit etiketou a vlastn\u00ed chut\u00ed.<\/p>\n\n\n\n

\"Prav\u00e1
Prav\u00e1 dijonsk\u00e1 ho\u0159\u010dice<\/figcaption><\/figure><\/div>\n\n\n\n

Ho\u0159\u010dice z Meaux<\/h2>\n\n\n\n

V roce 1760 p\u0159edal \u010dlen kapituly v Meaux recepturu ho\u0159\u010dice v\u00fdrobci J. B. Pommerymu. Podle tradice se tato ho\u0159\u010dice u\u017e d\u0159\u00edve pod\u00e1vala u kr\u00e1lovsk\u00e9ho stolu. D\u016fm Pommery p\u016fsobil pobl\u00ed\u017e m\u00edstn\u00ed katedr\u00e1ly a svou recepturu si dlouho st\u0159e\u017eil.<\/p>\n\n\n\n

V roce 1925 posledn\u00ed \u010dlen rodiny Pommery prodal zna\u010dku i podnik.<\/p>\n\n\n\n

Ho\u0159\u010dice z Meaux se p\u0159ipravuje z hrub\u011b drcen\u00fdch nebo cel\u00fdch semen. Ko\u0159en\u00ed a dal\u0161\u00ed p\u0159\u00edsady j\u00ed dod\u00e1vaj\u00ed osobitou chu\u0165; p\u0159esn\u00e9 slo\u017een\u00ed se li\u0161\u00ed podle v\u00fdrobce.<\/p>\n\n\n\n

Hrub\u0161\u00ed struktura cel\u00fdch nebo drcen\u00fdch semen odli\u0161uje ho\u0159\u010dici z Meaux od jemn\u011b mlet\u00e9 dijonsk\u00e9 varianty. Jej\u00ed pikantnost vyva\u017euje p\u0159\u00edjemn\u011b pln\u00e1 chu\u0165.<\/p>\n\n\n\n

Ho\u0159\u010dici z Meaux pozn\u00e1te podle kameninov\u00e9 n\u00e1doby a pe\u010deti z \u010derven\u00e9ho vosku. Jej\u00ed hrub\u0161\u00ed struktura se hod\u00ed k uzenin\u00e1m, pokrm\u016fm typu pot-au-feu i do dom\u00e1c\u00ed majon\u00e9zy.<\/p>\n\n\n\n

Ho\u0159\u010dice z Normandie
<\/h2>\n\n\n\n

Normandsk\u00e1 ho\u0159\u010dice m\u00edv\u00e1 teple \u017elutou barvu a plnou, aromatickou chu\u0165. Jej\u00ed receptura navazuje na m\u00edstn\u00ed tradici v\u00fdroby.<\/p>\n\n\n\n

V\u016fn\u011b p\u0159ipom\u00edn\u00e1 ovocn\u00e9 sady a jej\u00ed chu\u0165 spojuje v\u00fdraznost s p\u0159\u00edjemnou aromati\u010dnost\u00ed. D\u00edky vyv\u00e1\u017een\u00e9 ostrosti se hod\u00ed do tepl\u00e9 i studen\u00e9 kuchyn\u011b.<\/p>\n\n\n\n

Za obnoven\u00edm m\u00edstn\u00ed tradice stoj\u00ed v\u00fdrobce Toustain Barville.<\/p>\n\n\n\n

Jable\u010dn\u00fd ocet a sm\u011bs r\u016fzn\u00fdch ho\u0159\u010di\u010dn\u00fdch semen dod\u00e1vaj\u00ed t\u00e9to variant\u011b osobitou chu\u0165 a dlouh\u00fd dozvuk.<\/p>\n\n\n\n

Ho\u0159\u010dice z Oise<\/h2>\n\n\n\n

Ho\u0159\u010dice z Oise se podle tradi\u010dn\u00ed receptury p\u0159ipravuje s medov\u00fdm octem a medovinou. M\u00e1 v\u00fdraznou, lehce nasl\u00e1dlou chu\u0165.<\/p>\n\n\n\n

Ho\u0159\u010dice z Orleans<\/h2>\n\n\n\n

Orl\u00e9ansk\u00e1 ho\u0159\u010dice se vyr\u00e1b\u00ed z ho\u0159\u010di\u010dn\u00fdch semen a soli z Gu\u00e9rande. V Orl\u00e9ansu se u\u017e od st\u0159edov\u011bku rozv\u00edjela v\u00fdroba octa z m\u00edstn\u00edch v\u00edn; roku 1797 zde vznikl podnik Martin Pouret.<\/p>\n\n\n\n

Receptura zna\u010dky Martin-Pouret navazuje na m\u00edstn\u00ed oct\u00e1\u0159skou tradici a sou\u010dasn\u00fd kulin\u00e1\u0159sk\u00fd p\u0159\u00edstup.<\/p>\n\n\n\n

Ho\u0159\u010di\u010dn\u00e1 semena, s\u016fl z Gu\u00e9rande a m\u00edstn\u00ed ocet d\u00e1vaj\u00ed t\u00e9to ho\u0159\u010dici charakteristickou chu\u0165 a jemnou texturu.<\/p>\n\n\n\n

Jej\u00ed v\u00fdrazn\u00e1 chu\u0165 a kr\u00e9mov\u00e1 struktura se hod\u00ed do om\u00e1\u010dek i jako z\u00e1klad slan\u00fdch kol\u00e1\u010d\u016f.<\/p>\n\n\n\n

Pikardick\u00e1 ho\u0159\u010dice<\/h2>\n\n\n\n

Ho\u0159\u010dice z Pikardie se p\u0159ipravuje s jable\u010dn\u00fdm mo\u0161tem a tradi\u010dn\u00edm mlet\u00edm na kamenn\u00e9m ml\u00fdn\u011b. Tento zp\u016fsob zpracov\u00e1n\u00ed zv\u00fdraz\u0148uje chu\u0165 semen a zachov\u00e1v\u00e1 jemnou strukturu.<\/p>\n\n\n\n

Ho\u0159\u010dice z Reme\u0161e Clovis<\/h2>\n\n\n\n

Ho\u0159\u010dice Clovis z Reme\u0161e vynik\u00e1 v\u00ednovou v\u016fn\u00ed a hedv\u00e1bnou strukturou. Jej\u00ed charakter souvis\u00ed s pou\u017eit\u00edm octa z Reme\u0161e a v\u00edna.<\/p>\n\n\n\n

Ho\u0159\u010dice Clovis z Reme\u0161e navazuje na chu\u0165ovou tradici regionu Champagne.<\/p>\n\n\n\n

V\u00edno a m\u00edstn\u00ed ocet dod\u00e1vaj\u00ed ho\u0159\u010dici jemn\u00e9 vinn\u00e9 a d\u0159evit\u00e9 t\u00f3ny.<\/p>\n\n\n\n

Jde o jemnou ho\u0159\u010dici s hedv\u00e1bnou strukturou a lehk\u00fdm vinn\u00fdm aroma.<\/p>\n\n\n\n

Hod\u00ed se k masu a ryb\u00e1m, ale tak\u00e9 do sal\u00e1tov\u00fdch z\u00e1livek a om\u00e1\u010dek.<\/p>\n\n\n\n

Ho\u0159\u010dice z Rose de Provins<\/h2>\n\n\n\n

Provins je historick\u00e9 m\u011bsto spojen\u00e9 s p\u011bstov\u00e1n\u00edm r\u016f\u017e\u00ed. M\u00edstn\u00ed v\u00fdrobci proto vytvo\u0159ili ho\u0159\u010dici jemn\u011b ochucenou r\u016f\u017eov\u00fdm aroma.<\/p>\n\n\n\n

Tato hladk\u00e1, v\u00fdrazn\u011bj\u0161\u00ed ho\u0159\u010dice propojuje ho\u0159\u010di\u010dn\u00e1 semena s r\u016f\u017eov\u00fdm aroma a hod\u00ed se k masu.<\/p>\n","protected":false},"excerpt":{"rendered":"

Nejlep\u0161\u00ed francouzsk\u00e9 ho\u0159\u010dice Ho\u0159\u010dice pat\u0159\u00ed k nejpou\u017e\u00edvan\u011bj\u0161\u00edm dochucovadl\u016fm. Stejn\u011b jako s\u016fl a pep\u0159 dok\u00e1\u017ee zv\u00fdraznit chu\u0165 mnoha j\u00eddel. Ho\u0159\u010dice se vyr\u00e1b\u00ed ze semen n\u011bkolika druh\u016f rostlin. Druh semen i jejich…<\/p>\n","protected":false},"author":1,"featured_media":1021,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[43],"class_list":["post-1014","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zajimavosti-o-francii","tag-nejznamejsi-francouzske-horcice"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/1014","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/comments?post=1014"}],"version-history":[{"count":6,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/1014\/revisions"}],"predecessor-version":[{"id":1435,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/1014\/revisions\/1435"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/media\/1021"}],"wp:attachment":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/media?parent=1014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/categories?post=1014"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/tags?post=1014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}