The filet mignon is an expensive dish as it is made with the tenderest part of pork, veal or deer meat. Be careful when you order a filet mignon in France as it never refers to beef, unlikely to the US version.
The steak tartare is a must of the French gastronomic specialities! This plate can seduce all the meat lovers (if they like raw meat, of course). It is simply raw minced beef with condiments, capers and a raw egg on the top.
This speciality was invented during the Hundred Years' War. People started to share what they had left and that's how the cassoulet was born. It is mainly composed of beans, confit, rind, sausages and lamb.
Hai appena imparato alcune parole campione di questa lezione. Questa lezione contiene altre schede e fa parte del corso "French for travelling"
Il corso prevede un totale di 18 lezioni.
Prova il corso gratuitamente e senza alcun tipo di obbligo :)