French Cuisine

General Info on France Paris is France’s largest city. Roman Catholic is the main religion. Manufacturing is the leading industry. The climate of France is moderate. 2 secrets to French cooking – Top quality ingredients. Buy fresh everyday. – Cooks are patient—makes difference between good food and excellent food.

Intro to French Cuisine The most famous cuisine of the world. French Children learn at a early age to appreciate food. French cuisine was codified in the 20 th century by Auguste Escoffier to become the modern version of haute cuisine (elaborate preparations, fancy garnishes, and rich sauces). Good food and wine are important parts of daily life. Cheese and wine are a major part of the cuisine. Wine is a major part because grapes are grown throughout much of the southern part of the country. France is famous for it’s cheeses. It is always served during the meal.

French Cuisine They use different types of spices and herbs to give the proper flavor and texture. This cuisine is influence by Portuguese and African countries. The use to eat mostly fish, seafood, game birds, veal, and green vegetables. Chef Paul Bocuse is known as the father of French cuisine.

French Cuisine Eat 3 meals a day – Breakfast-very light (ex. Hot milk and coffee with crusty bread with butter and jam) – Traditional “midday” meal-biggest meal of day. – Traditional evening meal-light

3 main classes of French cooking Haute Cuisine-characterized by elaborate preparations, fancy garnishes, and rice sauces. – Chefs use lavish use of creams, eggs, and butter. – What you see in restaurants and hotels. Provincial Cuisine – Practiced by most families. – Locally grown food enhanced by simple cooking methods. Nouvelle Cuisine – Emphasis on lightness and natural taste of food. – Flavor, texture, and presentation are important. – Idea is to preserve nutrients and natural tastes of food.

Sauces French use a variety of sauces in everyday meals. Roux-mixture of butter and flour. Forms a base of all white sauces. Béchamel-when add milk to roux it becomes a béchamel…the classic white sauce. The king of all sauces, it is often referred to as a cream sauce because of it’s appearance and is probably used most frequently in al types of dishes. Veloute-when you add chicken, veal, or fish to a roux it becomes a Veloute. Demi-glace-(aka brown sauce), traditionally made of a rich meat sauce. A nicely browned roux.

Sauces Hollandaise-this sauce is made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks, and lemon juice. Vinaigrettes-made by combining wine vinegar, oil, and seasonings. Often used as dressing on green salad or marinade for vegetables.

Popular Spices in French Cuisine Herbs are just as important in French cooking as sauces. Fine Herbs-mixture of fresh chives, parsley, and tarragon. Basil-is a popular herb mix with tomatoes and other fresh vegetables in French cuisine. Thyme-belongs to the mint family. This is a refreshing herb that is strongly scented. Rosemary-has a bright, refreshing flavor that complements poultry and vegetable recipes. French Tarragon-An Anise-scented herb, is especially popular in French seafood dishes and it pairs nicely with mustard. Marjoram, saffron, oregano, fennel, bay leaves, and savory are also very popular spices.

Meal Preparations French meals aren’t complete with hors de oeuvres- small dishes designed to stimulate the appetite. Baked Goods Soup comes next – Consommés-meat stock base; rich; clear; hot or cold. – Puree soups-made from meat, poultry, fish or vegetable. Cooked in a liquid and then pureed. – Cream soups-Use a béchamel as a base; meat, fish, vegetables, or poultry is added. – Veloute- meat, fish, poultry, or vegetables added with egg yolks, butter, and cream.

Meal Preparation Main Meal- – Seafood (frog legs, crabs, scallops, and mussels) and poultry (goose, chicken, duck) main basis. – Eat less red meat than the US – Sometimes broil steaks and serve with a sauce. – Lamp is popular is spring. – Organ meats are a delicacies.

Meal Preparation French Vegetables and Green Salad – Vegetables are very important to the meal. – Serve 2 or more vegetables with main dish. Cook until crisp. Cheese and Fresh fruit served always after salad and before dessert. – Serve bread at every meal. – On table throughout meal during all courses. – Baguettes are most popular. Dessert is always served.

French Regions Normandy-tender veal, rich cream and butter, apples. Brittany-Asparagus, artichokes, and cauliflower are popular. Known for crepes. Provence-Known for fresh vegetables. French Alps-Vineyards and wines they produce. Snails. Alsae-Lorraine-stews with white beans, goose/chicken, pork, bacon, and herbs. Also known for Quiche.