French Cuisine

FRENCH CUISINE

HISTORY OF FRENCH CUISINE

French cuisine, we know that dishes are going to

be part of the most distinguished cuisine in the world

and that they possess an elegant culinary style which is

associated with their style of preparation.

Due to a lot of social as well as political

transformations the French style of cooking has evolved

gradually with loads of versatile quiche creations, such as

Beef Bourguignon, which is a beef dish prepared in red

wine. The French have always treated food as an art and

thus seasoned every dish heavily.

During the medieval era, French Cooking

involved a great deal of presentation and preparation.

The sauces that were prepared were thick, full and had

a lot of seasonings added. Not just this, but the

addition of mustard to the meat also started in this era.

It was in the 19th century that sauces became the

foundation of dishes in France. And by the early 20th

century the French kitchen was divided in to 5 main

stations and was called as the "brigade system". These

stations were Pastries, Roasted grilled and fried food,

sauces, cold dishes, and soups and vegetables.

Each region in France possesses its own unique and traditional

style of cooking its cuisine. There are various regions in France that

are known for their specialty in popular food and drinks.

There are highly impressive fruit preserves that are cultured in

Lorraine, and the ham is scrumptious in Champagne. Normandy is

known for its "moules a la crème Normande". And then there is the

coastline of France that specializes in exciting seafood dishes, that

includes sea bass, the herrings, scallops, as well as sole. In Brittany

recipes of lobster, mussels and crayfish are popular too. In the North

of France, the thick stews with cauliflower as well as artichoke side-

dishes are one of a kind.

Not far behind are the famous creative salads such as "Salade

Aveyronaise" (lettuce with tomato, the Roquefort cheese, as well as

walnuts in the Aveyron). Cote d' Azur is popular for its "Salade

Niçoise," that includes black olives, various other ingredients with

tuna.

REGIONAL CUISINE

Brigade de cuisine is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English speaking countries.The concept was developed by Georges Auguste Escoffier. This structured team system delegates responsibilities to different individuals who specialize in certain tasks.

Chef de cuisine (kitchen chef; literally "chief of kitchen")

Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief")

Chef de partie (senior chef; literally "chief of party")

Cuisinier (cook) Commis (junior cook) Apprenti(e) (apprentice) Plongeur (dishwasher)

Saucier (saucemaker/sauté cook) Rôtisseur (roast cook) Entremetier (entrée preparer) Garde manger (pantry supervisor;

literally "food keeper") Tournant (spare hand/roundsman) Pâtissier (pastry cook) Boucher (butcher) Garçon de cuisine (literally "kitchen

boy") Communard Aboyeur (announcer/expediter)

Auguste Escoffier

AKA Georges Auguste Escoffier

Born: 28-Oct-1846

Birthplace: Villeneuve-Loubet, France

Died: 12-Feb-1935

Location of death: Monte Carlo, Monaco

Cause of death: unspecified

Remains: Buried, Family vault, Villeneuve-Loubet,

France

Gender: Male

Race or Ethnicity: White

Sexual orientation: Straight

Occupation: Chef, Author

Nationality: France

Executive summary: Emperor of chefs

Military service: French Army (1870, Chef)

SOUPS AND SALAD

Soups and salads form two of the cornerstones of French cooking.

Soup is the traditional evening meal – in fact, supper comes from

the word souper, which means “to take soup”. However, soups are

also eaten at launch and breakfast in some rural homes! Once

merely a slice of bread with hot liquid, now the choice is immense

and there are soups of every kind, from delicate consommes to

hearty regional recipes. French salads are equally diverse, varying

according to the seasons and regions. They range from the classic

green salad to heartier combinations of vegetables, salad leaves,

meat, poultry and fish.

SALAD

poached egg frisee french potato salad

Nicoise Salad

Potato salad

SOUPS

French Onion soups

VEGETABLES AND SIDE DISHES

If you visit any French market, you will be struck by the

abundance of fresh vegetables. The selection will depend on the

region and the time of year, but the French cook can always

make the most of what’s available. Vegetables are so highly

regarded that, except for potatoes, they are often serve on

separate plate, or even as a separate course, so that they can be

savoured and appreciated for their own sake. In many homes, a

family lunch would also include vegetables as a starter – this

might be in the form of crudites, as a colourful composed salad,

or cooked and served with a sauce.

“Everyone can cook!”, that’s what we have heard on famous movie which has the same name of this food. Yup, it’s ratatouille. This time we are not going to tell about the story of the movie, but we will try to cook this food.RATATOUILLE is a traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with garlic and herbs, and simmered in olive oil. This can be served hot, cold, or moderately warm as an appetizer, a main dish, or a side dish.

Ratatouille

EGGS AND CHEESE

In French households eggs and cheese form a basic part of

everyday meals. They are absolutely essential in French

cooking – not only as cooking ingredients, but also as separate

courses in their own right. Eggs are popular as a starter at

lunchtime or as a supper dish, often served baked or made into

creamy omelettes, or combined with cheese to make souffle or

quiche. While cheese, as a separate course, is always served

after the main course, and before any dessert. The choice is

huge – France produces more kinds of cheese than any other

country, and every region has its own varieties.

Quiche lorraine in french cuisine, a quiche is an oven-baked dish made with eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind-baked before the other ingredients are added. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Quiche is generally an open pie (i.E. It does not include a pastry covering), but may include an arrangement of tomato slices or pastry off-cuts for a decorative finish. Quiche may be eaten for breakfast, lunch, or dinner, depending on local customs and personal tastes.

OMELETTE

QUICHE LORRAINE

FISH AND SHELLFISH

With a coastline bordering two seas and a vast network of rivers, fish and shellfish play a leading role in French cuisine. Coastal areas are rightly renowned for their fish and shellfish, but fish is enjoyed all over France, and a great deal of effort is spent in making sure that fresh fish is available in markets throughout for rich, complicated cooking, the French tend to treat fish and shellfish fairly simply, usually poaching, baking, sautéing or grilling it. And, of course, nothing is wasted from the catch – even small bony fish are used to make bouillon for soups, sauces and stews.

LANGOUSTE GRILLÉEBroiled lobster

Marmite Dieppoise

(French mussels in white wine sauce) baked French seafood main dish

Moules Marinières

POULTRY

Poultry is immensely popular in France and fresh, free-range birds, like the excellent chickens from Bresse, are widely prized. These birds are expensive, but with their usual regard for quality, the French are prepared to pay a little more for something special. The very best are often cooked simply by roasting or sauteeing so that their quality can be appreciated. There is huge variety of other poultry, too – capons, cocks, different of poussins, several kinds of ducks, geese, guinea fowl, as well as feathered game such as quail, partridge and mallard, which can often be seen hanging outside the poulterer’s shop.

Poulet aux Senteurs de Provence (Chicken with Lemon, Basil & Garlic)

Poulet Véronique

Roasted chicken

orange lemon chicken

Roasted quail

Guinea Fowl with Madeira and Spiced Oranges

MEAT DISHES

The produce displayed in a French butcher’s shop is different from that in other countries. Meat is expensive, and butchers are expected to provide quality, choice and good service. The cuts, whether large or small, are always beautifully presented, and even stewing cuts, although they may be bony and gelatinous, are still carefully trimmed. There will be a wide choice of offal, too, as well as numerous kinds of sausages. Slow cooking methods like braising and casseroling are popular and meat is often marinated, while the more tender cuts are cooked quickly to keep the full flavour and succulence of the meat