French cuisine

Through the ages!Count the impostors of French cuisine in other countries

French food, reputation! It is not only the object of learning in the world of food, but also a gold sign that attracts foodies all over the world. In the United States and China, many restaurants like to add the word “French” to the name of their dishes in order to “rub off” on the expensive French food, so that many dishes that have nothing to do with France are also being added to the French. We are all used to this kind of situation. However, what you may not know is that French cuisine has its moments of being imitated by other countries. Some serious, homegrown French cuisine not only doesn’t have a French name, but has been named after other countries! TOPITO, a French ranking website, has compiled a list of French food impostor names from other countries. Laugh more, scene thunder people, please bring your own lightning rod!

Norwegian omelet

The Norwegian omelette, also translated as “Hot Baked Alaska” or “Baked Flame Mountain,” is an ice cream snack that, by the looks of it, is very different from your average omelette.

Norwegian omelettes, also popular in places like Alaska and Hong Kong, are similar to Hangzhou restaurant’s popular Internet dish “Bread Temptation”, which gives diners a touch of both fire and ice.

This dish was first invented by several great chefs in Paris in the 19th century. It is the authentic French cuisine! However, the dish is so cold and colorful that it reminds people of cold northern Europe, hence the name Norwegian omelette.

American lobster

“American lobster”, when people hear these words, they will think, of course, this is an American dish, but unfortunately, wrong, American lobster is 100% French creation!

As a famous dish with its name on Wikipedia, American lobster is delicious and delicious. According to legend, Pierre Fraysse, a chef from Sett, France, was serving three American guests when he stumbled upon a lobster that was not very fresh. To mask the smell of the expired lobster, the chef added lots of spices, even brandy! I thought I could only pass the test. Unexpectedly, the three guests were extremely satisfied, and they were full of praise for the taste of lobster! Later, Pierre Fraysse carried forward the production techniques of lobster, and this “wrong” delicacy was also imperceptibly named “American Lobster”.

Hollandaise sauce

Hollandaise sauce, also known as Hollandaise chutney, is a lemon and butter sauce that is very sour and delicious! 100% created in France! It’s one of the top five French sauces. The other four are velvet sauce, tomato sauce, milky sauce and brown sauce.

It was given the Dutch name because of time, not space. Hollandaise was invented during the French and Dutch Wars of 1672-1678. That series of wars laid the foundation for the rise of Louis XIV’s “Sun King” hegemony. In honor of this glorious history, the French named the sauce “Holland”. I bet the Dutch never eat it.


The French used to just eat snails, but now they’re putting “Greeks” on the menu! To eat human flesh in broad daylight? NO, the French haven’t gone that far yet. Le Grec is actually a Kebab, and it’s only called that in Paris, because the people who first sold it in Paris were Greeks, around Rue Mouffetard in the 5th Arrondissement.

Greek-style Turkish barbecue arrived in Paris, adding many local elements and gradually becoming like a sandwich…… But don’t think you can just go to a Greek restaurant and ask the owner to “bring me a plate of Greek.” You might get beat up! “Le Grec” has now been completely Parisized from name to taste, how does it taste? If you haven’t tried it, please share your feelings in the comments section.

Vienna bread

The birthplace of Vienna bread, yes…… Also in France! This time, however, Austria was particularly responsible for the invention of Vienna bread.

Around 1839, an Austrian army officer came to France and opened the first Viennese bakery on Rue de Richelieu in Paris, which was very popular with the citizens. Over time, Viennese bread became popular and integrated into French society. The most representative croissant in Viennoiserie is also said to have originated in Austria.

That’s all for today! If you know of any other scary and interesting French dishes that have been impostors, don’t hesitate to share them in the comments section below.


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