CARNETS DESCARTES

Czech Food and its traditions

Generally, it is meat dishes (beef, chicken, pork, duck ...) served in abundance with an accompaniment.

First of all, there is the traditional goulash. Although its origin is Hungarian, there is a Czech variant that is an integral part of the local gastronomy. The goulash is made from beef, beef broth with paprika, onions and peppers. It is served with knedliky, slices of boiled bread. It is a cheap and particularly consistent dish that will delight the big eaters. Breaded dishes are another important component of Czech cuisine. Almost all foods are entitled to their breaded version, which is quite unusual in France. Breaded meats (including pork and chicken) are present in all menus but you will also find breaded fish, breaded hot cheese (edam and hermelin - camembert czech - are the most common), and even breaded vegetables (mushrooms, cauliflowers ...).

The essential kitchen is also dumblings, which are dumplings of flour or potato and present in the majority of dishes! These accompaniments have few tastes.

I find Czech cuisine very good ... in small doses.

It goes without saying that for a French person, Czech cuisine is not the best. Moreover, during my Erasmus, I noticed that the Czech Republic shares many of these traditional dishes with neighboring countries, each claiming to be the inventor of this recipe. This is also the case for trdelnik! Trdlo or tredlnik is the brioche in the shape of a fireplace, cooked on the embers, wrapped in sugar, nuts and cinnamon-flavored that you eat everywhere (or that all tourists eat everywhere) in Prague.

MundiVox

MundiVox

Les blogs des étudiants internationaux. Etrangers, à Paris, ou Parisiens, à l'étranger.

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