I've Lived in France for 10+ Years-This Is the One Dish I Tell Every Visitor to Try

"From pioneers like Auguste Escoffier, the "King of Chefs and Chef of Kings," to modern-day masters like Paul Bocuse and Alain Ducasse, the French aren't only revered for gastronomy, they practically invented it. On a first-time trip to Paris, biting into the city's best baguettes and croissants is as much on the bucket list for many as a visit to the Eiffel Tower or the Louvre."

"After more than a decade living in France, I've sampled my fair share of classics, but the most surprising-and undervalued-is also among the country's most historically significant: the savory soufflé. One of the culinary world's finest examples of molecular gastronomy, the soufflé was invented long before Ferran Adrià popularized the chemistry-inspired style of cuisine at his now-closed El Bulli in Catalonia."

French cuisine was shaped by pioneers such as Auguste Escoffier and modern masters like Paul Bocuse and Alain Ducasse. Iconic Paris experiences include tasting the city's best baguettes and croissants alongside visits to landmarks like the Eiffel Tower and the Louvre. Regional specialties vary: Languedoc's cassoulet, Burgundy's escargot and beef bourguignon, and Provence's saffron-infused bouillabaisse from Marseille. The savory soufflé originated in the 18th century and predates modern molecular gastronomy, often filled with cheese or meat. Sweet soufflés now dominate dessert menus at establishments like Le Récamier and Le Grill, while the classic savory soufflé remains undervalued and worth seeking out.

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