Potatoes gratine

Potatoes Gratine

Gratin is the originally French cooking technique leading to a brown crust on top of the dish. It is typically created by baking a dish covered with grated cheese or bread crumbs with butter under an overhead grill.
The best known dish prepared using this technique is probable potatoes gratine but many variations exist where a dish is made “au gratin”.

Quiche Lorraine

Quiche Lorraine

Quiche is one of these dishes strongly associated with the French cuisine, even if its origins are from outside France. The best known is Quiche Lorraine, name association with the French region of Lorraine which is this part of West France which borders Germany and Belgium.
The filling of the Quiche Lorraine is created from cheese (Gruyere), bacon, cream and eggs. Different type of cream maybe used in different recipes, ranging from half-and-half (12% fat), to light cream (20% fat), to whipping cream (35% fat).

Tapenade

Tapenade

Tapenade, originated in the French Provence, is typically a spread made from black olives and olive oil, with possible other ingredients such as capers and anchovies. Many variations are possible, involving adding such ingredients as sun-dried tomatoes, figs. It is also possible to use as the basis green olives, instead of black olives.
Tapenade is a popular appetizer in the Mediterranean countries.