{"id":44,"date":"2020-05-06T16:50:45","date_gmt":"2020-05-06T16:50:45","guid":{"rendered":"https:\/\/www.babicka-chantal.cz\/blog\/?p=44"},"modified":"2021-11-06T12:41:16","modified_gmt":"2021-11-06T12:41:16","slug":"francouzske-speciality-a-delikatesy","status":"publish","type":"post","link":"https:\/\/www.babicka-chantal.cz\/blog\/zajimavosti-o-francii\/francouzske-speciality-a-delikatesy\/","title":{"rendered":"35 nejzn\u00e1m\u011bj\u0161\u00ed francouzsk\u00e9 speciality a delikatesy"},"content":{"rendered":"\n
<\/div>\n\n\n\n

R\u00e1di bychom V\u00e1m p\u0159edstavili nejzn\u00e1m\u011bj\u0161\u00ed francouzsk\u00e9 speciality a delikatesy. Zn\u00e1te je v\u0161echny? Poj\u010fte s n\u00e1mi pozn\u00e1vat (ochutn\u00e1vat) \ud83d\ude0a.<\/p>\n\n\n\n

35 nejlep\u0161\u00ed francouzsk\u00e9 speciality a delikatesy<\/h2>\n\n\n\n

Francouzsk\u00e9 d\u011bdictv\u00ed nen\u00ed jen seznam pam\u00e1tek, ale spojuje se tak\u00e9 s jazykem, kter\u00fd je odli\u0161n\u00fd od ostatn\u00edch. Kulin\u00e1\u0159sk\u00e9 speciality, \u010dasto spojen\u00e9 s ur\u010dit\u00fdmi regiony, kter\u00e9 se n\u011bkdy p\u0159en\u00e1\u0161ej\u00ed z generace na generaci. Nahl\u00e9dneme pod pokli\u010dku a vezmeme V\u00e1s na mal\u00e9 turn\u00e9 kulin\u00e1\u0159sk\u00fdch specialit po Francii.<\/p>\n\n\n\n

1 – Foie gras<\/h3>\n\n\n\n

Foie gras nesm\u00ed chyb\u011bt na \u017e\u00e1dn\u00e9m stole b\u011bhem sv\u00e1te\u010dn\u00edch dn\u00ed. I kdy\u017e sv\u011bt spojuje tuto specialitu s Franci\u00ed, tradice krmen\u00ed hus silou sah\u00e1 a\u017e do starov\u011bku. Na chlebu brioche s trochou cibule nebo f\u00edkov\u00fdm d\u017eemem bude foie gras chutnat ide\u00e1ln\u00edm zp\u016fsobem. Kde koupit foie gras z Francie?<\/p>\n\n\n\n

\"Foie
Foie gras kde koupit?<\/figcaption><\/figure><\/div>\n\n\n\n

2 – \u00dast\u0159ice – Hu\u00eetres<\/h3>\n\n\n\n

\u00dast\u0159ice jsou druh\u00fdm nejobl\u00edben\u011bj\u0161\u00edm produktem, kter\u00fd m\u016f\u017eete serv\u00edrovat b\u011bhem sv\u00e1tk\u016f. Tuto mu\u0161li m\u016f\u017eete j\u00edst horkou, ale faj\u0161mek\u0159i ji obvykle preferuj\u00ed syrovou a \u017eivou. \u00dast\u0159ice si m\u016f\u017eete vychutnat bez ni\u010deho nebo s kapkou citronov\u00e9 \u0161\u0165\u00e1vy, octu nebo \u0161alotkov\u00e9 om\u00e1\u010dky.<\/p>\n\n\n\n

\"\u00dast\u0159ice\"
\u00dast\u0159ice<\/figcaption><\/figure>\n\n\n\n

3 – Cassoulet<\/h3>\n\n\n\n

Cassoulet nepat\u0159\u00ed mezi nejleh\u010d\u00ed j\u00eddla, jak\u00e9 m\u016f\u017eete ve\nFrancii ochutnat. P\u016fvodn\u011b poch\u00e1z\u00ed z Languedoc-Roussillon. Toto j\u00eddlo se skl\u00e1d\u00e1\nz b\u00edl\u00fdch fazol\u00ed, kachn\u00edch stehen a vep\u0159ov\u00e9ho masa. Po cel\u00e1 stalet\u00ed toto j\u00eddlo konzumuj\u00ed\nvenkovsk\u00e9 rodiny. Dnes se cassoulet va\u0159\u00ed p\u0159i setk\u00e1n\u00ed rodin.<\/p>\n\n\n\n

4 – Poulet basquaise – Basque ku\u0159e <\/h3>\n\n\n\n

Oblast Pay Basque je z hlediska gastronomie jedn\u00edm z nejbohat\u0161\u00edch francouzsk\u00fdch region\u016f. Chov\u00e1se zde dr\u016fbe\u017e, zejm\u00e9na vz\u00e1cn\u00e9 druhy ku\u0159at a kachen. Basquaise ku\u0159e je plnohodnotn\u00e9 j\u00eddlo, kde je maso zjemn\u011bno piperade – om\u00e1\u010dkou slo\u017eenou ze \u0161unky Bayonne, paprik, raj\u010dat a speci\u00e1ln\u00edho ko\u0159en\u00ed z Espelette – piment d\u00b4Espellette.<\/p>\n\n\n\n

\"Koupit<\/a><\/figure>\n\n\n\n

5 – \u0160neci s petr\u017eelkov\u00fdm m\u00e1slem<\/h3>\n\n\n\n

Pod\u00edv\u00e1me – li  se do\nBurgundska, tak zde objev\u00edme dal\u0161\u00ed atypick\u00fd francouzsk\u00fd recept a to \u0161neky s\npetr\u017eelkov\u00fdm m\u00e1slem, b\u011b\u017en\u011b naz\u00fdvan\u00fdch \u201eBurgundsk\u00e9 \u0161neci\u201c. Va\u0159en\u00e9, jak ji\u017e napov\u00edd\u00e1\nsamotn\u00fd n\u00e1zev, s m\u00e1slem a petr\u017eelkou. Jsou serv\u00edrov\u00e1ny v jejich sko\u0159\u00e1pk\u00e1ch a jed\u00ed\nsese speci\u00e1ln\u00edm bod\u00e1kem (vidli\u010dkou).<\/p>\n\n\n\n

\"\u0161neci\"
\u0161neci<\/figcaption><\/figure><\/div>\n\n\n\n

6 – Mouclade Charentaise  <\/h3>\n\n\n\n

Oblast La Rochelle a ostrov Ile de R\u00e9 jsou vyhled\u00e1van\u00fdm\nm\u00edstem turist\u016f. Mnoho n\u00e1v\u0161t\u011bvn\u00edk\u016f tyto m\u00edsta nav\u0161t\u011bvuj\u00ed pr\u00e1v\u011b d\u00edky region\u00e1ln\u00edm kulin\u00e1\u0159sk\u00fdm\nspecialit\u00e1m.Mu\u0161le tak zvan\u00e9 z Bouchot jsou velice obl\u00edben\u00fdm druhem, kter\u00e9\nse va\u0159\u00ed se \u0161alotkou, strou\u017eky \u010desneku, bouquet garni – svazek ko\u0159en\u00ed, kter\u00fd\nobsahuje: petr\u017eel, tymi\u00e1n a bobkov\u00fd list, \nvejci, smetanou a hlavn\u011b Pineau des Charentes (region\u00e1ln\u00ed alkohol).<\/p>\n\n\n\n

7 – Breta\u0148sk\u00e9 pala\u010dinky – Galette bretonne<\/h3>\n\n\n\n

Breta\u0148sk\u00e9 pala\u010dinky jsou gurm\u00e1nsk\u00fdm \u0161\u00edlenstv\u00edm t\u00e9m\u011b\u0159 v cel\u00e9\nFrancii. Co je to Breta\u0148sk\u00e1 pala\u010dinka? Je to pikantn\u00ed pala\u010dinka vyroben\u00e1 z\npohankov\u00e9 mouky, kter\u00e1 j\u00ed dod\u00e1v\u00e1 \u0161edou barvu. I kdy\u017e jsou tradi\u010dn\u00ed p\u0159\u00edsadou\n\u0161unka, s\u00fdr, vejce, cibule a klob\u00e1sa Andouille. Pokud jste v Pa\u0159\u00ed\u017ei, nejlep\u0161\u00ed pala\u010dink\u00e1rny\n(creperie)najdete ve \u010dtvrti Tour Montparnasse!<\/p>\n\n\n\n

\"Breta\u0148sk\u00e9

Breta\u0148sk\u00e9 pala\u010dinky <\/figcaption><\/figure><\/div>\n\n\n\n

8 – Vl\u00e1msk\u00fd gul\u00e1\u0161 – Carbonnade flamande<\/h3>\n\n\n\n

Na severu Francie najdete \u0161irok\u00fd v\u00fdb\u011br piv. \u017deny\nv dom\u00e1cnosti se nechaly inspirovat nedalekou oblast\u00ed Belgie a va\u0159\u00ed z\ngenerace na generaci vl\u00e1msk\u00e9 karbon\u00e1dy. Jedn\u00e1 se o hov\u011bz\u00ed maso, va\u0159en\u00e9 v\nle\u017e\u00e1ck\u00e9m pivu a ko\u0159en\u00ed. Na konci va\u0159en\u00ed p\u0159idejte trochu ho\u0159\u010di\u010dn\u00e9ho pern\u00edku,\nabyste tomuto sladk\u00e9mu a slan\u00e9mu j\u00eddlu dali je\u0161t\u011b v\u00edce chuti.<\/p>\n\n\n\n

9 – Lorensk\u00e1 quiche – Lorraine quiche<\/h3>\n\n\n\n

Poj\u010fme do Lorraine, abychom objevili p\u016fvodn\u00ed recept.\nLorraine quiche je podle Lorrainesk\u00e9 tradice, kol\u00e1\u010d, kter\u00fd obsahuje cr\u00e8me\nfra\u00eeche, ml\u00e9ko, vejce, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek a grilovanou slaninu. Tyto posledn\u00ed\ningredience tomuto pokrmu dod\u00e1vaj\u00ed trochu zakou\u0159enou chu\u0165. Dnes se Lorraine\nquiche stala tak popul\u00e1rn\u00ed, \u017ee ji najdete v pek\u00e1rn\u011b nebo restauraci v\nmodern\u011bj\u0161\u00ed verzi: s houbami, p\u00f3rkem \u010di ku\u0159etem.<\/p>\n\n\n\n

10 – Raklette – Raclette <\/h3>\n\n\n\n

Raclette, dovezen\u00e1 do Savoy ze \u0160v\u00fdcarska, je s\u00fdr, kter\u00fd se\nroztav\u00ed (tradi\u010dn\u011b na ohni, dnes v\u0161ak \u010dast\u011bji v mal\u00fdch elektrick\u00fdch p\u00e1nv\u00edch) Pod\u00e1v\u00e1me\ns bramborami, uzeninami, cibul\u00ed a okurkami. \u0158ad\u00ed se mezi zimn\u00ed pochoutky.<\/p>\n\n\n\n

11 – Savoyardske fondue – Savoyard fondue<\/h3>\n\n\n\n

Savoyard fondue je tak\u00e9 dokonal\u00fdm s\u00fdrov\u00fdm pokrmem, kter\u00fd je\nobl\u00edben\u00fd tak\u00e9 v zimn\u00edm obdob\u00ed.T\u0159i druhy s\u00fdr\u016f (Beaufort, Count, Emmental) roztav\u00edme\nv men\u0161\u00ed n\u00e1dob\u011b, do kter\u00e9 p\u0159id\u00e1me b\u00edl\u00e9 v\u00edno. Ka\u017ed\u00fd host pono\u0159\u00ed mal\u00e9 kousky\nchleba do n\u00e1doby. Tradic\u00ed je, \u017ee komu upadne kousek chleba, tak dostane \u00fakol.\nTak bu\u010fte ve st\u0159ehu! \ud83d\ude0a<\/p>\n\n\n\n

12 – Burgundsk\u00e9 fondue<\/h3>\n\n\n\n

Burgundsk\u00e9 fondue je dal\u0161\u00edm typem fondue. Tentokr\u00e1t u\u017e\nnepono\u0159ujeme kousky chleba do s\u00fdra, ale kousky syrov\u00e9ho masa (obvykle hov\u011bz\u00edho)\ndo vrouc\u00edho oleje, co\u017e umo\u017e\u0148uje va\u0159en\u00ed masa. Nev\u011b\u0159te jeho n\u00e1zvu, proto\u017ee i kdy\u017e\nje ve Francii velice obl\u00edben\u00fd, nepoch\u00e1z\u00ed z Burgundska, ale ze \u0160v\u00fdcarska! Jeho\nn\u00e1zev se poj\u00ed s hov\u011bz\u00edm masem, kter\u00e9 je z\u00e1kladem tohoto j\u00eddla.<\/p>\n\n\n\n

13 – Gratin dauphinois<\/h3>\n\n\n\n

V regionu Grenoble se stalo dal\u0161\u00edmu zimn\u00edmu j\u00eddlu\nnevyhnuteln\u00e9. Tohle je gratinovan\u00fd dauphinois. Tradi\u010dn\u011b se vyr\u00e1b\u00ed z brambor\nva\u0159en\u00fdch v prstenech, cr\u00e8me fra\u00eeche, ml\u00e9ce a mu\u0161k\u00e1tov\u00e9m o\u0159\u00ed\u0161ku. K p\u016fvodn\u00edmu\nreceptu se nep\u0159id\u00e1v\u00e1 \u017e\u00e1dn\u00fd s\u00fdr, ale s\u00fdr, kter\u00fd v\u00e1m m\u016f\u017ee b\u00fdt doru\u010den, m\u016f\u017ee\nobsahovat. Toto j\u00eddlo je tak popul\u00e1rn\u00ed, \u017ee ho ka\u017ed\u00fd r\u00e1d va\u0159\u00ed sv\u00fdm vlastn\u00edm zp\u016fsobem.<\/p>\n\n\n\n

14 – Tartiflette<\/h3>\n\n\n\n

Tartiflette je tak\u00e9 j\u00eddlo poch\u00e1zej\u00edc\u00ed ze Savoy, proto\u017ee se\njedn\u00e1 o gratinovanou brambory, slaninu, cibuli a reblochon, s\u00fdr Savoyard. Tam\nje varianta volala \u201ccroziflette\u201d, kde brambory jsou nahrazen\u00e9 mal\u00fdmi Savoyard\npohanky t\u011bstoviny volaly \u201ccrozets\u201d.<\/p>\n\n\n\n

15 – Bouillabaisse<\/h3>\n\n\n\n

Bouillabaisse je pol\u00e9vka s plnou chut\u00ed, typick\u00e1 pro\noblast Marseille. Proto\u017ee v t\u00e9to oblasti je mnoho ryb\u00e1\u0159\u016f, toto j\u00eddlo se logicky\nskl\u00e1d\u00e1 z r\u016fzn\u00fdch ryb, m\u011bkk\u00fd\u0161\u016f, raj\u010dat, ji\u017en\u00edch bylin, ho\u0159\u010dice a vaje\u010dn\u00fdch\n\u017eloutk\u016f. J\u00ed se s chlebem nebo bramborami.<\/p>\n\n\n\n

16 – Ratatouille<\/h3>\n\n\n\n

Ratatouille je nej\u010dast\u011bji p\u0159ipravovan\u00fdm j\u00eddlem babi\u010dek v\noblasti Provence. Je tak chutn\u00e9, \u017ee ho najdete ve v\u011bt\u0161in\u011b restaurac\u00ed.<\/p>\n\n\n\n

17 – Hov\u011bz\u00ed po burgunsku – boeuf bourguignon<\/h3>\n\n\n\n

Hov\u011bz\u00ed po burgunsku je tradi\u010dn\u00ed rodinn\u00e9 j\u00eddlo. Jedn\u00e1 se o\nkousky hov\u011bz\u00edho masa va\u0159en\u00e9 v \u010derven\u00e9m v\u00edn\u011b s ko\u0159enovou zeleninou a \u017eampiony.\nJe to typick\u00e9 burgundsk\u00e9 j\u00eddlo, jeliko\u017e Burgundsko je region proslul\u00fd chovem\nskotu a p\u011bstov\u00e1n\u00edm \u010derven\u00e9ho v\u00edna.<\/p>\n\n\n\n

18 – Telec\u00ed gul\u00e1\u0161 – Blanquette de veau<\/h3>\n\n\n\n

Telec\u00ed gul\u00e1\u0161 se p\u0159ipravuje z telec\u00edch prsou nebo ramen se\nsmetanou a v\u00fdvarem z mrkve a cibule. Je \u010dasto doprov\u00e1zeno houbami, ale nen\u00ed to\npovinn\u00e9. Op\u011bt pat\u0159\u00ed mezi tradi\u010dn\u00ed rodinn\u00e9 j\u00eddlo.<\/p>\n\n\n\n

19 – Pot-au-feu<\/h3>\n\n\n\n

Pot-au-feu je rodinn\u00e9 a tradi\u010dn\u00ed francouzsk\u00e9 j\u00eddlo. Jedn\u00e1 se\no dlouho va\u0159en\u00e9 hov\u011bz\u00ed maso na velmi n\u00edzk\u00e9m \u017e\u00e1ru ve v\u00fdvaru mrkve, navets (druh\n\u0159edkve) a p\u00f3rku.<\/p>\n\n\n\n

20 – Coq-au-vin<\/h3>\n\n\n\n

Coq-au-vin je symbolick\u00fdm pokrmem francouzsk\u00e9 gastronomie,\nproto\u017ee podle pov\u011bsti jeho recept poch\u00e1z\u00ed z doby vyhran\u00e9 bitvy bojovn\u00edka\nArverna Vercing\u00e9torix nad Juliem Caesarem v Gergovie. Je to jedna\nz variant hov\u011bz\u00edho po burgunsku, takzvan\u00fd marinovan\u00fd kohout na \u010derven\u00e9m\nv\u00edn\u011b se \u017eampiony.<\/p>\n\n\n\n

21 – Hachis Parmentier<\/h3>\n\n\n\n

Hachis Parmentier se skl\u00e1d\u00e1 ze dvou vrstev: prvn\u00ed je mlet\u00e9\n\u200b\u200bmaso, do kter\u00e9ho \u0161\u00e9fkucha\u0159 p\u0159id\u00e1v\u00e1 ko\u0159en\u00ed podle pot\u0159eby a chuti, druhou\nvrstvou je dom\u00e1c\u00ed bramborov\u00e9 pyr\u00e9, ope\u010den\u00e9. Hachis Parmentier se obvykle pod\u00e1v\u00e1\nse zelen\u00fdm sal\u00e1tem.<\/p>\n\n\n\n

22 – Tatarsk\u00fd biftek –  Steak tartare<\/h3>\n\n\n\n

Tatarsk\u00fd biftek je typick\u00e9 j\u00eddlo ve francouzsk\u00fdch bister.\nSyrov\u00e9 hov\u011bz\u00ed nebo ko\u0148sk\u00e9 maso nejemno nasekan\u00fd no\u017eem. K p\u0159\u00edprav\u011b p\u0159id\u00e1v\u00e1me\nko\u0159en\u00ed a syrov\u00e9 vejce. Obvykle se pod\u00e1v\u00e1 s hranolkami.<\/p>\n\n\n\n

\"Tatarsk\u00fd
Tatarsk\u00fd biftek<\/figcaption><\/figure>\n\n\n\n

23 – Kysan\u00e9 zel\u00ed – Choucroute<\/h3>\n\n\n\n

Choucroute je kva\u0161en\u00e9 zel\u00ed, kter\u00e9 kombinujeme s bramborami,\nslaninou a r\u016fzn\u00fdmi druhy klob\u00e1s. Existuje varianta \u201emo\u0159sk\u00e9 zel\u00ed\u201c, kde zel\u00ed nen\u00ed\ndoprov\u00e1zeno vep\u0159ov\u00fdm masem, ale r\u016fzn\u00fdmi druhy ryb jako jsou nap\u0159\u00edklad losos,\nb\u00edl\u00e9 ryby nebo uzen\u00e9 ryby.<\/p>\n\n\n\n

24 – S\u00fdrov\u00e9 sufl\u00e9 – Souffl\u00e9 au fromage<\/h3>\n\n\n\n

S\u00fdrov\u00e9 sufl\u00e9 je klasick\u00fd, ale technicky slo\u017eit\u00fd zp\u016fsob\np\u0159\u00edpravy. Jej\u00ed \u00fasp\u011bch z\u00e1vis\u00ed zejm\u00e9na na dob\u011b va\u0159en\u00ed a teplot\u011b trouby. Pokud\nnen\u00ed p\u0159esn\u011b vychytan\u00e1 teplota, tak se v\u00fdsledek m\u016f\u017ee st\u00e1t katastrofou. Pokud zde\nmluv\u00edme o s\u00fdrov\u00e9m sufl\u00e9, v\u00edme, \u017ee je k dispozici tak\u00e9 i ve sladk\u00e9 podob\u011b s\ncitronem nebo \u010dokol\u00e1dou.<\/p>\n\n\n\n

25 – \u017dab\u00ed steh\u00fdnka – Cuisse de grenouilles<\/h3>\n\n\n\n

\u017dab\u00ed steh\u00fdnka jsou obvykle obalovan\u00e9 s trochou cibule.\nMas\u00ed\u010dko je jemn\u00e9 a chu\u0165 je podobn\u00e1 dr\u016fbe\u017e\u00edmu masu.<\/p>\n\n\n\n

26 – Cibulov\u00e1 pol\u00e9vka – Soupe \u00e0 l\u2018oignon<\/h3>\n\n\n\n

Cibulov\u00e1 pol\u00e9vka byla dlouho pova\u017eov\u00e1na za typick\u00e9\nfrancouzsk\u00e9 j\u00eddlo. Jeho obl\u00edbenost se v\u0161ak datuje u\u017e v 18. stolet\u00ed. D\u0159\u00edve byla\ncibule pova\u017eov\u00e1na za \u201ej\u00eddlo chud\u00e9ho \u010dlov\u011bka\u201c. Dnes je tato specialita obl\u00edben\u00e1\nmezi francouzsk\u00fdmi kucha\u0159i.<\/p>\n\n\n\n

\"Francouzsk\u00e1

Francouzsk\u00e1 cibulov\u00e1 pol\u00e9vka <\/figcaption><\/figure>\n\n\n\n

27 – Bageta – La baguette<\/h3>\n\n\n\n

Bageta je zn\u00e1m\u00e1 po cel\u00e9m sv\u011bt\u011b a je jedn\u00edm ze symbol\u016f\nFrancie. Jeho p\u016fvod poch\u00e1z\u00ed z Napoleona, kter\u00fd zm\u011bnil tvar chleba na kulat\u00fd,\naby se usnadnil jeho transport.<\/p>\n\n\n\n

28 – Croissanty – Les croissants<\/h3>\n\n\n\n

Croissant m\u00e1 v\u00edde\u0148sk\u00e9ho p\u0159edka – Kipferl, kter\u00fd byl dovezen\ndo Francie b\u011bhem 19. stolet\u00ed. Od 50. let se stal croissant nezbytnou sou\u010d\u00e1st\u00ed\nfrancouzsk\u00fdch sn\u00eddan\u00ed.<\/p>\n\n\n\n

29 – Francouzsk\u00e9 s\u00fdry – Les fromages fran\u00e7ais<\/h3>\n\n\n\n

Francouzsk\u00fd s\u00fdr je l\u00e1skou, to nen\u00ed \u017e\u00e1dn\u00e9 tajemstv\u00ed. Francie je zn\u00e1m\u00e1 mno\u017estv\u00edm s\u00fdr\u016f. A\u010dkoli nezn\u00e1me p\u0159esn\u00fd po\u010det francouzsk\u00fdch s\u00fdr\u016f, \u0159\u00edk\u00e1 se, \u017ee existuje jeden s\u00fdr na ka\u017ed\u00fd den v roce, tedy 365.<\/p>\n\n\n\n

\"Francouzsk\u00e9
Francouzsk\u00e9 s\u00fdry<\/figcaption><\/figure>\n\n\n\n

30 – \u010cokol\u00e1dov\u00fd fondant – Fondant au chocolat<\/h3>\n\n\n\n

\u010cokol\u00e1dov\u00fd fondant byl objeven v 18. stolet\u00ed, kdy byla\n\u010dokol\u00e1da pou\u017e\u00edv\u00e1na v\u00fdhradn\u011b jako n\u00e1poj. Tento druh kol\u00e1\u010de m\u00e1 mnoho variac\u00ed,\nnejvyhled\u00e1van\u011bj\u0161\u00ed variantou je polope\u010den\u00fd.<\/p>\n\n\n\n

\"\u010cokol\u00e1dov\u00fd

\u010cokol\u00e1dov\u00fd fondant <\/figcaption><\/figure><\/div>\n\n\n\n

31 – Tarte Tatin <\/h3>\n\n\n\n

Tarte tatin je karamelizovan\u00fd jable\u010dn\u00fd kol\u00e1\u010d, kter\u00fd oto\u010d\u00edme\npo upe\u010den\u00ed – takzvan\u00fd obr\u00e1cen\u00fd kol\u00e1\u010d. Tento zp\u016fsob byl vyvinut cukr\u00e1\u0159em slavn\u00e9\npa\u0159\u00ed\u017esk\u00e9 restaurace, ale legenda \u0159\u00edk\u00e1, \u017ee jedna z tat\u00ednsk\u00fdch sester, byla\nmal\u00e1tn\u00e1 a kol\u00e1\u010d ji spadl a oto\u010dil se\ud83d\ude0a<\/p>\n\n\n\n

32 – Makronky – Macarons<\/h3>\n\n\n\n

Makronky jsou mal\u00e9 mandlov\u00e9 kol\u00e1\u010dky. Do Francie je p\u0159ivezla\nb\u011bhem 16. stolet\u00ed kr\u00e1lovna Catherine de Medici.. Ka\u017ed\u00e1 zem\u011b m\u00e1 svou vlastn\u00ed\nverzi.<\/p>\n\n\n\n

\"Makronky\"
Makronky<\/figcaption><\/figure>\n\n\n\n

33 – Cr\u00e8me br\u00fbl\u00e9e<\/h3>\n\n\n\n

Cr\u00e8me br\u00fbl\u00e9e je dezert vyroben\u00fd z vanilkov\u00e9ho kr\u00e9mu s\nkaramelizovan\u00fdm cukrem. Nen\u00ed zn\u00e1mo, odkud poch\u00e1z\u00ed, ale je mo\u017en\u00e9, \u017ee jeho p\u016fvod\nje katal\u00e1nsk\u00fd recept p\u0159ipraven\u00fd pro \u201elas fellas\u201c (sv\u00e1tek sv. Josefa) ze 17.\nstolet\u00ed. Existuj\u00ed i \u200b\u200bjin\u00e9 zdroje, kter\u00e9 tvrd\u00ed, \u017ee mohlo existovat ji\u017e ve 14.\nstolet\u00ed.<\/p>\n\n\n\n

34 – Plovouc\u00ed ostrov – \u00eele flotante <\/h3>\n\n\n\n

Hlavn\u00edmi ingrediencemi jsou na sn\u00edh vy\u0161lehan\u00e1 vejce um\u00edst\u011bn\u00e1 na anglick\u00e9m kr\u00e9mu (vanilkov\u00e9m pudinku). Toto p\u0159ekryt\u00ed vyvol\u00e1v\u00e1 dojem plovouc\u00edho ostrova. Tento dezert se pod\u00e1v\u00e1 studen\u00fd.<\/p>\n\n\n\n

\"\u00cele
\u00cele flotante<\/figcaption><\/figure>\n\n\n\n

35 – Profiteroly<\/h3>\n\n\n\n

V\u011bne\u010dky jsou pe\u010divo ve tvaru koule napln\u011bn\u00e9 cukr\u00e1\u0159sk\u00fdm\nkr\u00e9mem. Konzumuj\u00ed se s kr\u00e9mem, \u0161leha\u010dkou nebo \u010dokol\u00e1dou. Jsou tu u\u017e od 17.\nstolet\u00ed, ale ve sladk\u00e9 verzi se za\u010daly objevovat a\u017e na za\u010d\u00e1tku 19. stolet\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e1di bychom V\u00e1m p\u0159edstavili nejzn\u00e1m\u011bj\u0161\u00ed francouzsk\u00e9 speciality a delikatesy. Zn\u00e1te je v\u0161echny? Poj\u010fte s n\u00e1mi pozn\u00e1vat (ochutn\u00e1vat) \ud83d\ude0a. 35 nejlep\u0161\u00ed francouzsk\u00e9 speciality a delikatesy Francouzsk\u00e9 d\u011bdictv\u00ed nen\u00ed jen seznam pam\u00e1tek, ale…<\/p>\n","protected":false},"author":1,"featured_media":102,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[38,39],"class_list":["post-44","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zajimavosti-o-francii","tag-francouzske-delikatesy","tag-francouzske-speciality"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/44","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=44"}],"version-history":[{"count":30,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/44\/revisions"}],"predecessor-version":[{"id":1237,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/44\/revisions\/1237"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/media\/102"}],"wp:attachment":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/media?parent=44"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/categories?post=44"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/tags?post=44"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}