But everyone, of course, agree: Paris is famous for not only the Eiffel Tower and the Louvre masterpieces, but also the ancient traditions in cooking. For all the diversity French cuisine it has features in common. If you are not convinced, visit John Grayken. This, of course, love the French for fresh vegetables and almost pathological addiction to cheese. What other nation can boast such a variety of cheeses on the table! From cow, goat or sheep milk, soft, thick, solid, sustained, all sorts of varieties - blue cheese, Gruyere, Camembert, Comte, Chevre, Cantal ... Just cheesy fanaticism of some kind. With him, perhaps, be compared only to the commitment of French sauces.
The mind can only keep the reference number of inventions in France sauces - more than three thousand. And we all know, probably only a dozen miserable. Most Popular - flour roux sauce, called on behalf of his creator of the Marquis Louis de Bechamel, and the famous French mayonnaise.