Thank you captain obvious, I was exaggerating, but you aren’t seriously going to tell me that French food is spicy are you? Tell that to an Indian, Thai, or Vietnamese person and they’ll laugh in your face.
French cuisine, in my opinion, is in its majority quite boring. Of course it’s great the first time you try it because it’s new, but there’s always spices missing. And the stupid traditions of “how to cut cheese properly” or which wine has to be paired with what, what is allowed to be paired with which cheese, and so on. Good grief, get the stick out of your asses. It’s food. Experiment with it ffs. Melt a different cheese instead of raclette onto your pasta dish, start with a dessert wine, have a café gourmet with a shot of baileys instead of “clop”, fry one of those apero cheeses and mix in into your boring salade nicoise, actually some goddamn spices to your shit, and stop always serving some salade when someone asks for a vegetarian option.
As I said, Basque cuisine is way better piperade, axoa de veau, andouillette and boudin (basque way), bacalao al pil pil, … they add piment d’espelette in many dishes, with many other spices. Their slow cooked dishes are also to die for.
That’s why the French say “bon appetit!”. They don’t care about the taste.
Then why is their food mostly so tasty?
French food lack completely in spices. The only spices the French know of are salt and pepper. The Basque though… now that’s a good cuisine!
That’s… Just not true. What makes you think that? Half of French dishes have garlic in them, for starter
Thank you captain obvious, I was exaggerating, but you aren’t seriously going to tell me that French food is spicy are you? Tell that to an Indian, Thai, or Vietnamese person and they’ll laugh in your face.
French cuisine, in my opinion, is in its majority quite boring. Of course it’s great the first time you try it because it’s new, but there’s always spices missing. And the stupid traditions of “how to cut cheese properly” or which wine has to be paired with what, what is allowed to be paired with which cheese, and so on. Good grief, get the stick out of your asses. It’s food. Experiment with it ffs. Melt a different cheese instead of raclette onto your pasta dish, start with a dessert wine, have a café gourmet with a shot of baileys instead of “clop”, fry one of those apero cheeses and mix in into your boring salade nicoise, actually some goddamn spices to your shit, and stop always serving some salade when someone asks for a vegetarian option.
As I said, Basque cuisine is way better piperade, axoa de veau, andouillette and boudin (basque way), bacalao al pil pil, … they add piment d’espelette in many dishes, with many other spices. Their slow cooked dishes are also to die for.