Why are croissants important to France

French breakfast: sometimes less is more

Croissant, baguette, pain au chocolat, pain aux raisins… Obviously, for the French, breakfast is not just a meal, but real enjoyment, best of all in one suggestive brasserie in Paris should take place.

You can't say that the French breakfast is very rich, hence the name “petit déjeuner”(In good German: breaking the fast), but sometimes less is more!

On weekdays, when everything has to go quickly in the morning, the French usually only eat a croissant with honey and / or jam and drink a large cup Café au lait (Milk coffee) to it. At the weekend, on the other hand, the quick breakfast is often too small a bigger brunch, where in addition to the classic Croissant also crepes, madeleines or hearty dishes served, such as baguette with sausage and cheese, stuffed vegetables (petits farcis) or a piece of quiche Lorraine.

It is not very generous, especially in comparison to the substantial German breakfast, but the morning meal in France is a very good one tasty and enjoyable ritualthat you should take your time with.

The history of the French croissant

The main protagonist of the French breakfast is certainly that croissant: His birth can historically be dated to 1683, when the Turks besieged Vienna and dug an underground tunnel at night to penetrate the imperial city undisturbed. But they hadn't counted on the Viennese bakers, who started their work before dawn, heard the unusual noises of the tunnel builders and immediately alerted the soldiers.

As a thank you for saving the city from the Turks, the Austrian bakers were allowed from now on Croissants in the shape of the Turkish crescent moon bake, which they called croissants. When the Empress Marie Antoniette married from the Viennese court to France in 1770, she introduced the croissant in Paris, where it was immediately croissant (translated: "Rising Moon"). In a short time the croissant became the national specialty of France and still is today THE ambassador of Savoir Vivre.

How do you prepare a French breakfast?

During the week, usually only have breakfast with a croissant, French cuisine offers a wide range of delicious baked goodsthat come on the table for a festive brunch on weekends or on public holidays. So go overboard with that petit déjeneuer: Combine Baguette, brioches and croissants with sweet Strawberry or apricot jam and with french sausage and especially Cheeses - Roquefort, Brie, Camembert ... let your taste run wild!

Let's look at each other now what ingredients do you need to make a traditional French breakfast- in its more voluptuous version - to prepare.

Ingredients (2 people)

  • 2 croissants
  • 4 madeleines
  • 2 crepes (pancakes)
  • 1 baguette (cut into small pieces)
  • Strawberry and / or apricot jam
  • honey
  • some butter
  • Sausage and cheese platter (some raw ham, salami, and French cheeses such as Camembert, Brie and Roquefort)
  • Stuffed vegetables (e.g. eggplant or zucchini)
  • 2 pieces of quiche Lorraine
  • Mami's Gran Crema Coffee or Ceylon Tea
  • some milk (for the coffee)
  • 8 oranges (for the juice)

Coffee or tea: what do you drink with a French breakfast?

In France, the morning turns into a croissant a large cup Café au lait (Milk coffee) drunk. However, many French just prefer it a small Café noir, a strong espresso. As an alternative to coffee, the French also like to drink warm tea. A freshly squeezed orange juice (jus d'orange) rounds off the French morning ritual mostly fruity.

To the whole plaisir authentique the French breakfast, you can experience yourself Prepare an espresso or white coffee with Mamis' Gran Crema coffee and let yourself be pampered by its seductively full taste and excellent crema while you bite into your croissant.

Bon Appetit!