During a walk through Paris nice to go into a small cozy cafe and have a cup of freshly brewed coffee.However, the choice of drink often becomes difficult even when reading the menu in their native language.Even more complexity creates a range where a tricky foreign names added to the local features of preparation.A small list of the main items on the French tourists will not get confused, studying the menu a Parisian cafe.
Café au lait ("cafe-au-le") - coffee with milk in half.Do not confuse it with a latte, which is used for cooking only espresso and served in a tall glass.While coffee with milk as a basis can be taken as espresso and americano, and feeds it into a large bowl.
Café crème ("cafe-cream") - coffee with cream in a ratio of 1: 1, served with a glass of water.To make this option is used, "Chantilly cream" - cream, whipped with sugar and a drop of vanilla essence.
Café noisette ("café noisette"), in Italy known as the macchiato - espresso with a drop of milk, served in a small cup.
Lait tacheté ("le tashte") - better known as latte macchiato, the distinguishing feature of which is a method of cooking: in this case, coffee is poured into the milk, and not vice versa, which makes layering a drink and a more pronounced taste of milk.
Café Hélène ("Cafe Helen") - espresso with cream and a hint of hazelnut.
Café viennois ("cafe-venua") - Viennese coffee, which exists in many variations.The basis - the US, to which is added the whipped cream and sprinkle with grated chocolate or chopped, and ground cinnamon.It is noteworthy that this option came up Ukrainian merchant, a former Cossack Yuri-Franz Kulchytsky in 1683.
Café du matin ("Cafe du Matan") - "morning coffee": the US, which added a large amount of hot milk foam forming.
Lovers of exotic worth a try café chateau ("cafe-Chateau") - espresso with a few drops of cherry liqueur and whipped cream, served in a small cup and brûlot charentais ("brule-Charentes") or flamme des anges ("flyam-des Anges ") - this recipe 300 years, black coffee served cold in a ceramic cup with cognac, a saucer placed three pieces of sugar and poured brandy, which is then ignited, the flame brings coffee to a boil, and get a result similar to liquorweight after the fire is out, topped up with coffee.Very popular café au caramel ("cafe-au caramel") - the US with liquid caramel and whipped cream, café français ("cafe-France") - espresso with brandy and a café italien ("cafe-Italy") - with a few dropsamaretto.
Articles Source: travel.ru
