Xceltrip

NORWAY the Land of Surreal mountain ranges, vast stretches of glacier-carved valleys, and colourful communities perched in unlikely places. While the scenery here tends to take centre stage, let’s not forget the food. You don’t truly know a country — or its people — until you know its cuisine, and dependable Norwegian fare surely isn’t something you’re likely to find back home. Tube caviar Scandinavians seem to have an affinity for providing improbable items via tubes. In Norway, you’ll find caviar in a tube, as well as numerous flavours of soft cheese spread (try the bacon cheese…obviously). You should totally hold the tube, which is pretty much the flawless way to package food for long train rides, mountain hikes or fjord cruises while in Norway. Pickled herring Norwegians love their fish. You’ll see it in every form imaginable, including poached, smoked, grilled, fried, dried, and pickled. Lunch and breakfast buffets often feature a small bowl of pickl...

French legacy cannot be summed up in a list of testimonials to visit. It also brings together a philological of difference as well as culinary spheres, often linked to certain regions and sometimes passed from generation to generation. Here is a small list of must haves from the French cuisine : Oysters Oysters are the second most prevalent produce at Christmas and New Year’s festivities in France. This shellfish can be eaten warm, but real oyster lovers prefer consuming it raw and still alive. You can eat oysters either plain, or with a dash of lemon juice, or vinegar, or with a shallot sauce. Basque-Style Chicken The Basque realm is one of the richest areas of France in terms of cuisine. There they raise poultry, explicitly some rare breeds of chicken and duck. The Poulet basquaise is a full dish where the meat is made tender by use of “piperade”, a sauce made up of Bayonne ham, peppers, tomatoes and Espelette pepper. Breton Buck Wheat Pancake Breton creperie...