Why learn French under hypnosis?

Gratin dauphinois, an iconic dish still served in French homes and restaurants today typically illustrates the impact of the history of France on gastronomy. On the 12th July 1788, the municipal officers of the town Gap tried an up until then unknown dish from General Lieutenant of Dauphiné: potatoes à la dauphinoise. The dish was named thus and has been enjoyed ever since.

There's also a story behind Cassoulet dating back hundreds of years. Legend has it that the nutritional values of Cassoulet have made it famous since the dish was invented during a siege in the Hundred Year war against the English. The besieged French, entrenched and exhausted were able to get back to battle and beat the invaders after eating cassoulet.

Frog legs: we couldn't not mention the gastronomy classic that is responsible for our nickname 'froggies' given to us by our neighbours across the Channel. Served with butter, garlic and parsley, frog legs have been a delicacy enjoyed by the French upper classes since the 19th century. It's a dish that is so very French it deserves the best culinary anecdote.

Blanquette de veau: you can spot it from its famous (and tasty) white sauce. This dish is made from veal breast or shoulder and is cooked with carrots, celery and onions to make a broth. A comforting and tasty dish enjoyed in many French homes.

Croque-monsieur: this Parisian star first appeared in 1910 in a Parisian brasserie. It is made from white sliced bread, ham and emmental cheese. These simple but tasty ingredients make the croque-monsieur a quick and cheap snack.

Bouillabaisse: this dish alone evokes the aridity of the South of France, born in the heart of Marseille and its rocky inlets. It originated in the 7th century at the time when the Phocaean city was founded and in Occitan Provençal means 'abaisser l’ébullition' or 'turn down the heat'. Bouillabaisse is a fish soup served with garlic croutons, rouille sauce and potatoes.