Podcast “There is time”: where does the cult of food come from in France, what do frogs taste like and why onion soup is a delicacy

In the new issue of "There is time" we go to France and study its culinary features from all sides. Why onion soup is considered a delicacy, how to cook rooster in wine, where the best artichokes grow and what they taste like frog legs - all these questions are answered by the chef, professor at the culinary school Le Cordon Blue Daniel Egreto.

Recall that we are doing this show together with the eponymous culinary project Lifehacker, where you can find recipes for every taste.

02:00 Are the French really obsessed with food?

04:24 - what Norman dishes can be found in traditional French restaurants.

08:05 Is it true that lambs graze in Brittany that love salt, which is why their meat has a salty taste.

09:59 - how artichokes are prepared and where they are added.

13:37 - about the specific taste of truffles.

20:02 What is beef bourguignon and how is it prepared?

24:56 Why is onion soup considered a delicacy in France?

28:44 - all about frog legs: how to cook them, what they taste like and how to catch amphibians if they accidentally scattered all over the kitchen.

34:06 about the importance of cheese in French cuisine.

38:50 - heading "Dish of the day". Cooking ceviche - you can find the text version of the recipe Here.

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