French cuisine

French Cuisine

By: Prabin Maharjan

Origin

• French Cuisine is a style of cooking derived from the nation France.

• French cuisine is considered to be one of the world’s most refined & elegant style of cooking.

• French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine.

• Gastro-tourism and the Guide Michelin helped to bring people to the countryside during the 20th century and beyond, to sample this rich bourgeois and peasant cuisine of France.

• Presentation of food is also important to the French.

Influenced by

Italian cuisine is known as mother of western cuisines, and has contribution on France influence as well

The great-granddaughter of Lorenzo the magnificent, catherine married the young man who later became HenryII of france; she brought with her retinue of florentine cooks

‘La Varene’s cookbook was pass before french cuisine by the Sun King

Alsace is heavily influenced by German food culture. The southern region of France has a large North African

immigrant population, so the cuisine here is highly influenced by North African cuisines.

Influence to

French influence runs deep in the cuisine of the Northwest

French cooking was local- seasonal-substainable- spread the message- influenced most countries

France became modern life style of food, with progressed cuisine from simple substance to powerful, deeply held symbol of identity

French cuisine, now, is Lifestyle

REGIONAL INFLUENCES ON FRENCH FOOD

1. Local availability-

The French, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances.

2. Neighboring countries and immigration-

Areas of France which border on other countries have incorporated some of the cuisine of their neighbors.

3. History and economic conditions-

The culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions.

4. The Italian connection-

In 1533, Catherine brought an entourage of Italian chefs with her to France, who introduced to France a variety of dishes, food preparation and dining practices.

COOKING STYLES

1. Classical French cuisine This includes all the classical French dishes which were at one time regional, but are no longer specifically regional. Food is rich and filling, with many dishes using cream-based sauces.

2. Haute cuisine It is classical French cuisine taken to its most sophisticated and extreme. Food is elegant, elaborate and generally rich. Meals tend to be heavy, especially due to the use of cream and either large portions or many smaller portions. There is a strong emphasis on presentation and the meal is expensive

INDISPENSABLE INGREDIENTS

Wine and cheese • Aside from bread and water, the most common

accompaniments to a French meal are wine and cheese. • Unlike other countries, in France wine is considered a

standard part of everyday meals, and is neither expensive nor reserved for special occasions.

• With everyday meals, ordinary wines are served, although it is expected that the style of wine match the style of food

• In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert.

Commonly Used Ingredients

• Lamb, pork, duck, chicken, beef

• Fish and seafood

• Butter, cream, cheese

• Apples, pears, cherries

• Truffles and mushrooms

• Shallots, leeks, onion, garlic

• Wine and brandy (Cognac/Armagnac)

Commonly Used Herbs & Spices

• Fennel

• Marjoram

• Rosemary

• Sage

• Tarragon

• Thyme

• Lavender

POPULAR FRENCH DISHES

• Coq au vin

It is a French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic. While the wine is typically “Burgundy” many regions of France have variants of coq au vin using the local wine, such as “coq au vin jaune” (Jura).

• Boudin Blanc

It is a white sausage made of pork without the blood. Pork liver and heart meat are typically included. It is a delicate dish as Milk is used in French version. It is Sautéed (fry briefly over high heat) and grilled.

Classification of French Cuisine

1. Paris and Île-de-France: Paris and Île-de-France are central regions, so almost anything from the country is available in this region.

2. Champagne, Lorraine, and Alsace: Apart from ham, the world famous sparkling wine Champagne comes from the Champagne district. Fine fruit preserves are popular in Lorraine.

3. Nord-Pas-de-Calais, Picardy, Normandy, and Brittany: The coastline supplies an array of seafood and fishes.

4. Loire Valley and central France: Liquors made from Guignolet and Belle Angevine pears are prepared in this region.

5. Burgundy and Franche-Comté: Apart from the world famous Burgundy wines, this region is known for pike, perch, river crabs, snails, and poultry.

6. Lyon-Rhône-Alpes: The Rhône valley is famous for its fresh fruit and young vegetables.