The anglo-saxon cooking

The anglo-saxon cooking

Comparison France/Great-Britain:

- I had French baguette and croissants for breakfast and now I’d like some French dressing with my salad !
- Wouldn’t you rather have some mayonnaise ?
- Why not ! Then I hope I can have some French beans with my paté.
- But, they aren’t on the menu !
- I don’t believe it ! I want to see the Chef !

It's true, as we can see it through this imaginary dialogue, the Anglo-Saxons borrowed a lot in France side cook.

You should not neglect the long historic exchanges between our two countries (Norman kings in the head of the kingdom of England; then the passage under the crown of England of the southwest of France as well as the alliances of the United Kingdom with the Bourgogne - lands of gastronomy. And it shows through even today in the language. By vanity, French people laugh of the British and American cooking. The English people, who like our cooking generally, have their hesitations in front of some of our specialities. You will cook them with difficulty snails, horse meat, legs of frogs, some cheese which stinks, and often of the rabbit! There are flats of our French regions which we too hate. It's the same for the English cooking: the daily mediocrity cannot cross off purely and simply from the menu the good small flats which you have to discover.

The English people have a very good palace. They are very fond of our small flats, and they are occasionally big connoisseurs of our best wines of Bourgogne or Bordeaux. It's not a surprise if these treasures were not born in Great Britain, it is probably because of the climate and of the poverty of lands in a lot of regions. That's not amazing that the potato is on the base of the great majority of their meals.

Maxime