Elegance in Europe is unique. It’s sophisticated, modern and chic. Anna Bey, an elegant woman from Europe, founded the School of Affluence in which she teaches people how to become elegant and level up. Some of her ideas are great, and if you go to Europe, you will witness the following facts as well.
On important occasions, there are certain foods that Europeans don’t eat.
Let’s say there is an important business meeting and you don’t want to ruin it. Anna Bey suggests that you should never eat the following foods on an important occasion like this. Firstly, you should not eat raw onion because it’s smelly. If you cook at home for your important guests and you touch raw onion, that smell will possibly stay on your fingers for days. Secondly, you should not eat garlic as it’s also very smelly. Many luxury restaurants in Europe don’t even have garlic as an ingredient because of that. I understand that garlic is a healthy food, but I don’t think it’s the right food on an important occasion. Next, you may want to avoid eating salad on an important occasion, as you are not supposed to use your knife and fork to eat a salad (you only use a fork) – it’s hard to eat certain large leaves elegantly. Further, you need to avoid eating spaghetti because if you wear a white shirt on an important occasion, the tomato sauce might ruin your white shirt completely. Also, anything that is hard to digest could be avoided on important occasions as you don’t want to cancel your plans afterwards. Last but not least, elegant Europeans don’t eat fast foods such as hamburgers on very important occasions because fast foods are clearly not elegant enough – it’s better to eat hamburgers when you are at home with your family and friends.
What do elegant Europeans eat on important occasions?
Whenever I go to Europe, I oftentimes attend formal occasions for business purpose. And I have noticed that elegant European people tend to eat the following foods on important occasions.
First and most importantly, elegant Europeans eat salmon quite frequently, as it’s easy to use both knife and fork while eating salmon. A 2013 study found that individuals with the highest levels of long-chain omega-3 fats in their blood were 27% times less likely to die from heart disease, and these people lived an average of 2 years longer than those with the lowest levels. Fatty fish is where it is at (salmon in particular). Salmon has more omega-3 fats than almost any other fish in the ocean because one 4-ounce serving of salmon dishes up almost 2,100 milligrams of omega-3s. So, my suggestion is you may swap in salmon steaks for your T-bone or rib eye, although these are all quite elegant choices. Also, you will probably love salmon’s meaty flavor. Having said that, please avoid sushi because farmed salmon contains antibiotics which lead to antibiotic resistance. Only eat wild salmon when you go to luxury restaurants in Europe. Note that salmon is a top source of bone-strengthening vitamin D. One 4-ounce fillet provides almost your entire day’s worth.
Apart from that, sardines, trout and herring are also packed with omega-3s, so these are wonderful options for elegance and health as well. Having said that, you must avoid fried fish because statistics show that eating just 1 serving of fried fish per week can up your risk of heart failure by 48%.
Second of all, elegant Europeans eat sirloin steak on very important occasions. Indeed, there is nothing like a satisfying steak to help you get the iron you need for strong and thick hair and nails. Not all red meat is created equally where fat is concerned. Take sirloin steak as an example. It is one of the leanest cuts of meat in the world, with only 4 grams of saturated fat and 11 grams of total fat per 4-ounce serving, i.e. the size of your palm. It gives you 12 % of your daily dose of absorbed heme iron with a moderate 240 calories. In order to make your steak tastes better without upping portion size, you can pair it with mushrooms. That’s what sophisticated restaurants in Europe do all the time. Like steak, mushrooms have a beefy texture as well. Also, they are rich in the savory flavor umami found in red meat. Other lean cuts of beef include top round, eye of round, bottom round and flank steak.
Oysters, tofu and dark meat poultry are also rich in iron.
Furthermore, elegant people in Europe eat soup on important occasions. My friend from Ukraine says she always prepare Borscht (beet soup) for her guests on special occasions. And here is how she prepares it:
Step 1: In a big pot, bring the chicken broth to a boil and then add potatoes. Boil for 2-3 minutes if potatoes are grated and at least 5 minutes if the potatoes are in chunks. Add cabbage to the pot and boil for another five minutes.
Step 2: Put the olive oil in a medium pot, add carrots and stir occasionally for 2 minutes.
Step 3: Put beets into the pot with the carrots and cook for 1 minute. Add the tomato and stir-fry for another 1 minute. Add parsley, dill and bay leaf and then stir for another 1 minute.
Step 4: Throw everything into the pot with the chicken broth, and simmer for 30 minutes.
Step 5: Serve when the vegetables are tender. Make sure to get rid of the bay leaf.
My friend from Ukraine says if the guests prefer their soup chunky, she would leave it as is. But if the guests prefer their soup smooth, she would puree it right in the pot with a hand blender. Sometimes she likes a creamy soup, so she would mix a 12-ounce package of soft tofu with a cup of the broth in a bowl, and then puree it with a hand blender. Add it to the broth after it has simmered for at least twenty minutes.
Please note that if you are going to grate the vegetables in this recipe, using a decent food processor will probably save you grated knuckles and a lot of time. Grate the beets first and then empty them into a bowl. Repeat this process with carrots and potatoes and cabbage. Don’t clean the grater in between. If you have some beet mixed in with the cabbage, it will boil longer, which is even better. You don’t want the cabbage to get mixed in and boil less.
Finally, my well-travelled and sophisticated friend from Ukraine shared her carrot ginger soup recipe with me as well:
Step 1: In a blender, place the carrot juice, salt, avocados, and ginger and blend on high until smooth.
Step 2: Taste and add more ginger or salt if desired.
Step 3: Pour into bowls, top with diced avocado and serve.
This soup will keep in the fridge for five days, but you can’t freeze it. For a sweeter taste to this soup, please add 1 tablespoon agave nectar (not sugar)!
“Fulfilling meals should be elegant in luxury restaurants in Europe.”