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Bouillabaisse, Coquilles Saint-Jacques or creamy risotto with seafood. French cuisine is famous for its love of seafood and fish dishes. If you haven't yet tasted the most famous specialities, you should remedy that as soon as possible. Discover the magic of Mediterranean cuisine together with us. Get to know the most popular seafood and dishes.Both seafood soup and mussels with champagne
One of the most popular fish dishes in France is certainly bouillabaisse. The traditional Marseille soup originated on fishing boats, where hungry fishermen used to prepare it. The leftover fish was used to make a delicious and particularly rich soup that is now served in the best restaurants.
If you too are a pasta lover, you must try Coquilles Saint-Jacques. You will simply love the French mussels coated in a sauce of broth, cream and champagne. When visiting a French restaurant, we recommend the Plateau de Fruits de Mer, a plate full of assorted seafood, as an appetizer.
Shrimps, crawfish, oysters
Seafood or fish is not only delicious in taste, but also extremely healthy. Why should you eat seafood, you ask? Seafood is an excellent source of nutrients such as protein, vitamins and minerals. Seafood also contains antioxidants and omega-3 fatty acids, which are beneficial for heart and brain health. Many of them also have a positive effect on bone or muscle health.
Oysters, for example, are excellent. They are known to work as an aphrodisiac. However, oysters have much more to offer. They promote weight loss, lower cholesterol and, thanks to their high antioxidant content, protect you from free radicals.
And what about your favourite prawns? We know almost 2,000 species of these. The largest ones can reach up to 20 cm, which makes them a rather exclusive and expensive delicacy. They contain no fat and are rich in protein and other trace elements.
Among the oldest are crawfish, which are considered a truly luxurious delicacy. They have a mild, sweetish taste with a slight marine aroma. Langoustines are rich in protein, minerals and vitamins. They are most often served boiled, grilled or baked. They have a tender and tasty flesh, which lends itself well to a variety of dishes.
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