'Kuyaziwa ukuthi ukudla okusemthethweni kwaseFrance kunezinkambo eziningi kanye nesikhathi sokuzidla, isikhathi eside, ikakhulukazi ukudla komndeni. Kodwa, yiziphi izifundo kuphela ezibeka ukwesaba kubantu abangenakuqhathaniswa nobuciko bokudla kwaseFrance, futhi yikuphi okudingeka ukuba bakhonze? Akuyona into engavamile njengoba kungenzeka ekuqaleni.
Okokuqala, Etafuleni
Isinkwa siyohlale sikhona kulo lonke ukudla njengoba kunjalo eFrance noma ngabe uyayifunayo noma cha, ngokungafani nemikhiqizo eminingi yaseYurophu lapho ikhetha khona.
Umbono wesiFulentshi wesinkwa yilokho okuwuphawu lokungenisa izihambi, ngakho-ke, ukuyikhonza ngeke kube kubi.
Amanzi yinto ehlukile. Kungase kudingeke ucele, uzonikezwa amanzi asebhodleleni ngaphandle kokuthi ucacise ithoni. Amanzi asempompini eFrance alawulwa futhi ahle kakhulu kunoma yikuphi, ikakhulukazi emadolobheni. Uma usemzaneni okude kunoma yikuphi futhi ungaqiniseki ngomthombo, bese unamathele kubhodlela (nakuba amathuba amanzi ngale ndlela angase ahle ngokumangalisayo). Cela amanzi "flat" (au yemvelo) uma ufuna amanzi kampompi. Uma ungacacisi uhlobo, uzokhishwa ngamanzi amaminerali aqhekezayo.
Iwayini yi-isiphuzo esiyingqayizivele sokuzikhethela ukudla futhi kuvame ukutholakala kakhulu kunamanzi.
Hors D'oeuvres
Hors d'oeuvres ihumusha "ngaphandle kwemisebenzi," "imisebenzi" iyinkambo eyinhloko. Lawa angama-appetizers ayisisekelo, okuhloswe ukugqugquzela ukudla. Baye bakhonza ngokujwayelekile, ngezinye izikhathi nge-cocktail encane ebizwa ngokuthi i-aperitif.
I-Entrée (Isikhalazo): Ngokungafani ne-US, ukungena kokudla kwesiFulentshi kuyisiqalo, hhayi okuyinhloko. Ukungena (ukungena) kuyichaza futhi kuzovame ukuxhomeka ngenkathi noma kusikhathi. Isikhathi sokudla okubalulekile kubalulekile ekuphekeni kwesiFulentshi.
Inkambo Yezinhlanzi
Endlini yokudlela ehlelekile, inkambo yenhlanzi ehlotshiswe ngemifino ngezinye izikhathi ifika phakathi kokuqala kanye nenkambo yenyama.
Lokhu kungabuye kulandelwe isidlo esincane selamula noma i- lime sorbet ukuhlanza i-palate nokuvuselela izinzwa. Lokhu ngeke kwenzeke ku-Brasserie noma i-Bistro.
I-Course Main
Kuzokhishwa inyama eningi noma inyama yenkukhu ehambisana nokuhlobisa imifino. Imifino izovame ukukhonzwa ngakwesokunene, hhayi epulazini futhi kuyokwenza, ngokuvamile ilula, imifino yonyaka.
Inkambo yeSaladi
Ngokwesiko, imifino elula ekhonswe nge-vinaigrette iyakhonzwa njengendlela yokuhlanza i-palate nokusiza ukugaya. I-cuisine yesiFulentshi yanamuhla iye yaletha amanye amasaladi ahle kakhulu futhi agqoka ama-flavour kodwa lokhu kungenzeka ukuthi atholakale endaweni engahlelekile noma ekhaya.
I-Platinum Cheese
AmaFulentshi adla kakhulu ushizi kunanoma ubani omunye emhlabeni. Ngemuva kwesaladi, nangaphambili (kungase futhi kuthathe indawo) i-dessert bayakwazisa ukukhethwa kwalo okwenziwe ebhodini lezinkuni kanti kuphela uma ungowokufika unganikezwa isinkwa. AmaFulentshi afana noshizi 'au natur' (njengoba efika).
Izithelo nezinye izidakamizwa azivamise ukukhonzwa eceleni, lokhu kubonakala kuba isiko esingaphezulu saseBrithani noma saseMelika. Lokhu kubonisa ukuphela kwesidlo esingavamile, sokudla komndeni, ukudla okungokomthetho okuqhubekayo kuzoqhubeka ku-dessert.
I-Sweet Dessert Course
Izikhathi ezikhethekile zibiza ukuphathwa.
I-dessert yaseFrance iyancipha, icebile, futhi ihlotshiswe kahle. I-demitasse encane yendawo yokudlela esanda kusetshenzwa ivame ukugxilisa amaswidi. Yeka indlela enhle kakhulu yokuqeda ukudla okusemthethweni!