Ingredient list

The French baguette is an iconic long white bread with a crispy golden crust and a soft, airy crumb. Originating in France, where it is an everyday staple, it is made from flour, water, salt, and yeast and baked at high temperature with steam. It is traditionally served with butter, cheese, or ham, but also pairs wonderfully with soups, fondue, and spreads. Sliced, it serves as the base for bruschetta and canapés. A fresh baguette is best eaten on the day it is baked, as it goes stale quickly. A classic baguette is typically around 65 cm long.

Francouzský chléb je lehký, křupavý pšeničný chléb s charakteristickou tenkou zlatou kůrkou a vzdušnou, měkkou střídou. Nejznámější odrůdou je bageta, která se stala symbolem francouzské gastronomie. Tento chléb se vyrábí z jednoduchých surovin: mouky, vody, soli a droždí, bez přidaných tuků nebo cukrů. Skvěle se hodí jako příloha k polévkám, sýrům, paštikám a teplým jídlům. Používá se také na přípravu toustů, krutónů nebo bruschetty. Nejlepší chuť má čerstvý, v den pečení, protože kůrka rychle změkne. V francouzské kultuře je to každodenní základ.

French dressing is a classic salad dressing with a light, slightly tangy flavour. In the European tradition, it is typically made from olive oil, wine vinegar, mustard, salt and pepper, essentially a classic vinaigrette. The American version differs: it is sweeter, orange-red in colour and contains tomato purée or ketchup. Both variants are most commonly used as a dressing for green salads, but also work well with vegetables, grilled meat or as a dipping sauce. The dressing can easily be made at home from quality ingredients or purchased ready-made. The right ratio of oil to vinegar is key to its flavour.

French fries are a dish made from potatoes cut into sticks and deep-fried in oil, or alternatively baked in an oven or air fryer. They are one of the most popular side dishes in the world and a staple of fast food culture. Perfectly made fries are crispy on the outside and soft on the inside, most commonly served with salt, ketchup, mayonnaise, or other dipping sauces. They come in many varieties, thin, thick-cut, curly, or waffle fries. They can be made from fresh raw potatoes or from pre-fried frozen options. Enjoyed at home and in restaurants alike as a side dish or standalone snack.

French mixed vegetables is a popular frozen vegetable blend typically consisting of carrots, green peas, sweetcorn, and green beans. This classic combination comes from French culinary tradition and is available year-round in its frozen form. The vegetables are blanched and flash-frozen to preserve their vitamins, colour, and texture. In the kitchen, they work well as a side dish, or as an ingredient in soups, stews, risottos, baked dishes, or as the base of a light salad. Preparation is quick, simply boil or stir-fry in a pan. The mix is practical, nutritious, and budget-friendly.

French mustard is a smooth, creamy mustard characterised by its light to medium yellow colour and a milder, less pungent flavour compared to classic hot mustard. It is made from white or yellow mustard seeds, vinegar, salt, and spices. The most well-known variety is Dijon mustard, originating from the French city of Dijon. In the kitchen, it is used as a base for salad dressings, sauces, marinades, spreads, or as a dip for meats and cold cuts. It pairs excellently with beef steak, chicken, and vegetable dishes. It is an essential ingredient in classic vinaigrette.

Button mushrooms are the most widely cultivated mushrooms in the world and are available year round. When fresh, they have a mild, slightly earthy flavour and a firm, meaty texture. In the kitchen they are extremely versatile, they can be sliced raw into salads, sautéed in butter, added to soups, sauces, risottos, gratins or stuffed. They pair wonderfully with garlic, onion, cream or herbs. During cooking they shrink considerably in volume and develop a more intense flavour. They are a low-calorie source of protein, B vitamins and minerals such as potassium and selenium.

Fresh fruit is one of the most natural and delicious sources of energy, vitamins, and minerals. It encompasses a vast variety of types, from apples, pears, and cherries to citrus fruits, and exotic varieties such as mango, papaya, or lychee. In the kitchen, it works beautifully eaten raw, or as the base for desserts, cakes, smoothies, and fruit salads. Fresh fruit is rich in vitamin C, potassium, antioxidants, and dietary fiber. Its natural sweetness and juiciness make it a favorite snack as well as a component of festive dishes. Proper refrigerated storage extends its shelf life and preserves its nutritional value.

Fresh mushrooms are a popular ingredient in kitchens around the world. The most commonly used varieties include button mushrooms, oyster mushrooms, shiitake, and porcini. They are known for their distinctive, earthy flavor and rich umami quality that enhances any dish. They can be sautéed in butter or oil, added to soups, sauces, and risottos, or stuffed and baked. Fresh mushrooms are low in calories and rich in B vitamins, selenium, and antioxidants. Preparation is quick and simple, just wipe them clean with a damp cloth and slice. They work wonderfully as a side dish, a main course, or as part of vegetarian and vegan recipes.

Fresh vegetables are a cornerstone of healthy and balanced cooking. They include a wide variety of types, from root vegetables such as carrots and parsnips, to leafy greens like spinach and lettuce, to fruiting vegetables such as tomatoes and peppers. In the kitchen, they can be prepared in many ways: eaten raw in salads, steamed, sautéed, boiled, roasted, or grilled. Fresh vegetables retain the most vitamins, minerals, and dietary fiber, making them an essential part of any diet. Each variety brings a unique flavor and texture, pairing easily with proteins, grains, and sauces of all kinds.

Frisée is a type of endive with characteristically curly, finely serrated leaves. It has a pronounced, slightly bitter flavour and a crunchy texture that adds life to any salad mix. The colour of the leaves ranges from deep green at the outer edges to pale yellow or white at the centre of the head, where the leaves are the most tender and least bitter. In French cuisine, frisée is the foundation of the classic salad with warm lardons and a poached egg. It also pairs beautifully with blue cheeses, walnuts and citrus-based dressings. Before use, it is recommended to rinse the leaves thoroughly and briefly soak them in cold water to maintain their crispness.

Žervé is a soft fresh cheese of French origin, made from cow's milk. It has a smooth, creamy texture and a mildly tangy, fresh flavour. In the kitchen it works wonderfully as a spread on bread, a base for dips, or an ingredient in salads. It is also used in warm dishes, sauces, and filled crepes. Thanks to its delicate taste, it pairs easily with herbs, garlic, vegetables, and fruit. It is sometimes confused with fromage frais or quark, from which it differs by its higher fat content and silkier texture. It is a favourite ingredient in both modern and traditional French cuisine.