1. By: Maricar Borja, Alan Kim, Erin Kim, and Jillian Villa Period 1
French Cuisine
By: Maricar Borja, Alan Kim, Erin Kim, and Jillian Villa
Period 1

2. Breakfast In the Present: In The Revolution:
People who tend to not care about cooking usually ate a slice of bread & butter, a croissant, or a bowl of watery coffee or hot chocolate to start the day.
A meal that was on the verge of disappearing.
A typical breakfast: croissant(buttery rolls of flaky pastry) and/or a tartine(French bread sliced lengthwise, with butter and jam), some fruit or juice, and café au lait(coffee with milk, also called café crème).
In The Revolution:
Every French neighborhood has Boulangeries, or bread shops.
Breads might contain oats, rye or other grains.
Enticing window display of various breads, Paris.

3. Lunch
In the present . . .
French people keep things leisurely and simple
Have bigger lunches, small dinners
Learned the wisdom of no cooking
Lunches in public schools are sourced locally and mostly organic
In the Revolution . . .
lunch might have been the main meal of the day, but it was usually a smaller second meal
the small meals usually consists of a piece of bread and some cooked vegetables with wine, small piece of meat or cheese might be included if people could afford it
bread was the main part of the diet, and fruits and vegetables were eaten since they were available and in season
fewer spices and a more use of herbs
more refined techniques for preparing French food developed with Marie-Antoine Carême, Napoleon Bonaparte’s famed chef

4. Dinner or Le dîner
Consists of 3 courses: hors d'œuvre (aka entrée), plat principal (main course), and cheese course (dessert)
Meal usually paired with wine or mineral water
Main meat courses often paired with vegetables, potatoes, or pasta
Poor people (peasants of the Revolution & the poor today) usually eat bread or baguettes for their dinner while the rich had luxurious meals.
entree
Steak and Mushroom
Crepe Cake

5. Desserts In the present…
Macarons - made with sugar, almond flour, egg whites, food coloring for the designs and looks. For the fillings, buttercream
Crêpes - wheat blatter, and a spread
Crème brûlée - custard and caramel
Éclair - choux pastry, flavored cream filling and icing
During the french revolution…
Brûléed peaches - peaches (white or yellow, with the pit removed), and sugar.
Squared-shaped yeast cakes
Les bouchées la Reine - small, flaky pastries that are like vol-au-vents (small hollow case of puff pastry.)

6. Bibliography http://www.cooksinfo.com/bouchees-a-la-reine