Although the ingredients were familiar, I had never tried such an authentic version before. After the first spoonful, I felt comforted and pleasantly surprised by the depth of flavor. The soup was rich, savory and slightly sweet from the caramelized onions, making it both hearty and satisfying. Trying croissants, pain au chocolat, and baguettes felt comforting and familiar yet special in their authentic French form, while escargot was a bold new experience that challenged my taste buds in the best way.
French onion soup is prepared by slowly caramelizing onions until they become soft and golden brown. These onions are then simmered in a flavorful broth, traditionally made from beef stock. The soup is served with a slice of toasted bread placed on top and generously covered with melted cheese, often Gruyère, which is broiled until golden and bubbly. Croissants and pain au chocolat are made from laminated dough, folded multiple times to create flaky layers, while baguettes are baked fresh daily using simple ingredients: flour, water, yeast and salt. Escargot is typically prepared by cooking the snails in garlic butter and herbs, creating a savory, aromatic dish.
These dishes are closely connected to the local environment and French agriculture. Onions are widely grown across France, cheese varieties like Gruyère play a major role in the cuisine, and wheat from local farms provides the base for bread and pastries. Escargot reflects the traditional use of regional ingredients, showing how French cooks transform what’s available into iconic, flavorful dishes.
