1. Culinary leaders of the world!
French Cuisine
Culinary leaders of the world!

2. FRANCE France is the largest country in Western Europe.
France is the oldest unified nation in Europe and an important world power for many centuries.

3. French Climate
The climate of France is moderate. During winter, snow falls in the higher elevations. But most of the country has cool, rainy weather instead of snow.
Spring is humid, summer is moderate and the autumn is long and sunny.
The climate is especially favorable for the production of grapes used to make famous French wines.

4. Geography
France is bordered by three large bodies of water- the Atlantic Ocean, the Mediterranean Sea, and the English Channel.
It also is bordered by six countries which have influenced the development of French culture- Belgium, Luxemburg, West Germany, Switzerland, Italy and Spain.

5. Geography of France
The French Alps, the Juras and the Pyrenees form the mountainous areas of eastern and southwestern France.
The north and western parts of the country are rolling plains. Both highlands and lowlands are found in the central provinces.

6. French Culture France is a republic headed by a president
Paris is the largest city and is the center of government, marketing and distribution.
The official language is French
The greatest percentage of the population is Roman Catholic
Manufacturing is the leading industry- appliances, automobiles, perfumes, steel and coal are produces.
France is well known for its fashion industry.

7. Regional Nature of French Cuisine
During the feudal period, France was divided into small areas called domains.
Once France was unified, these became provinces.
Certain regions can be identified by their local dishes.
Normandy, Brittany, Basque are three such regions.

8. French Cuisine
In France, good food and wine are an important part of daily life.
Children learn at an early age to appreciate food.

9. Selecting Foods
Food is purchased fresh each day and great care is taken in its selection.
Shopping is done in small specialty shops rather than supermarkets.

10. Types of French Cooking
The three classes of French Cooking include:
Haute Cuisine
Provincial Cuisine
Nouvelle Cuisine

11. Haute Cuisine Haute Cuisine is elaborate and fancy.
It is a style of cooking perfected by a few distinguished chefs.
This style of cooking is characterized by lavish use of butter, eggs, cream and elaborate preparations, garnishes, rich /heavy sauces and fancy desserts.

12. Provincial Cuisine
Provincial style of cooking is practiced by most French families.
Provincial cooks use fewer sauces and extravagant creations.
Instead, the flavors of locally grown foods are enhanced by simple preparation methods.

13. Nouvelle Cuisine
The idea behind nouvelle cuisine is to preserve the nutrients and natural flavors and goodness of food.
Appeals to weight conscious Europeans.
In Nouvelle Cuisine, less butter, cream and other high calorie foods are served.
The emphasis is on lightness, natural taste, color and presentation.

14. Foundations of French Cooking
Secrets of French Cooking:
Only fresh/ top quality ingredients are used (Bread is baked twice a day in French bakeries to ensure freshness)
Successful cooks are very patient (Some sauces are simmered for hours to develop the flavors of all their ingredients)

15. The French use a Variety of Sauces
A Roux is a mixture of butter (or other fat) and flour. It forms the basis of all white sauces.
When milk is added to a roux, it is called a bechamel sauce.
If chicken, veal, or fish stock is added to a roux, it is called a veloute sauce.

16. Other Sauces:
A classic French brown sauce is called a demi-glace sauce. It is made from slightly thickened stock, simmered for a long time.
Hollandaise sauce is made from egg yolks, lemon juice, and butter. Eggs must be warmed slowly to prevent curding.
Oil and vinegar sauces are called vinaigrettes, often used on salad greens.

17. Herbs
Herbs are just as important to French cooking as sauces. Herbs are added directly to dishes or are tied in a cheesecloth bag and added to a liquid.
Marjoram, rosemary, basil, chervil, parsley, saffron. Chives, tarragon, oregano. Fennel, bay leaves, thyme and savory are used.
Fines herbs is a mixture of fresh chives, parsley, tarragon and chervil.

18. Hors d’oeuvres
A French meal would not be complete without hors d’oeuvres, which are small dishes designed to stimulate the appetite.
They may be served hot or cold, and are planned to complement other menu items.

19. French Soups Soup often follows hors d’oeuvres.
French soups fall into four categories:
Consommes- are clear and made from a meat stock
Puree soups- are made from meat, fish, poultry or vegetables which have been cooked in liquid and pureed.
Cream soups – made from a bechamel sauce, pureed meat, poultry, fish or vegetables and cream
Veloute soups- Meat, fish or poultry is added to a veloute sauce and thicken with egg yolks, butter and cream.

20. Bread Bread is served at every meal
French bread is the most popular- the long crusty loaves are bought daily from local bakers.
Broiche is a rich yeast roll which contains egg.
Croissants are flaky, buttery yeast rolls shaped into crescents.

21. Salade
In France, a salade verte (green salad) is served after the main course but before dessert.
It is often served with a vinaigrette sauce.

22. Cheese
France is famous for its cheeses and is an important part of meals.
Cheese and fruit are served after the green salad and before a sweet dessert in a large meal.

23. Dessert The dessert course may be simple or elaborate
Some of the most elegant desserts in the world originated in France:
Napoleons- Layers of puff pastry separated by creamy fillings
Eclairs- slender pastry shells filled with custard or cream
Souffles- with chocolate, vanilla or fruit base
Crepes- filled with fruit, custard or other sweet filling
Dessert

24. French Meals Most French eat three meals a day.
Le petit dejeuner (breakfast) usually is light.
Café au lait (hot milk and coffee) and broiche or crusty bread with butter and jam are common.

25. Le Dejeuner
Traditionally, le dejeuner (the midday meal) was the main meal of the day. It was eaten in a leisurely manner. In many parts of France this is still the case.
But in major cities, the heavier meal is eaten in the evening.
A traditional dinner includes hot or cold hors d’oeuvres, soup, a main dish, a vegetable, a green salad, bread and butter, dessert and wine. (coffee is served with the dessert)

26. Evening Meal The traditional evening meal is light.
Soup, an omelet, bread and butter, fruit and beverage are typical supper dishes.
City dwellers eat a more substantial evening meal.
Because business hours are late, it is usually not served before eight o’clock.

27. Regional French Cuisine
Because of the regional nature of French cuisine, a visitor can travel throughout the country and never eat the same dish twice.
Brittany is known for its crepes- a thin, delicate pancake usually rolled around a filling.

28. Perigord Region- Truffles
In the Perigord region, the finest pate is produced. It is made from expensive goose liver
Truffles are harvested in November by people who use pigs to sniff the ground and find the rare fungi. These are expensive and appear in many French recipes.

29. Truffles
The truffle and the morel, both highly-prized food delicacies. The photo (courtesy of the French Embassy Press & Information Division) shows a farmer from the Périgord (in southwestern France) admiring a truffle. Truffles establish a symbiotic relationship with the roots of such trees as oaks.

30. Provence Region
Provence is a rich agricultural region in southeastern France. Fresh vegetables are used to make many colorful dishes.
Ratatouille is a vegetable casserole- tomatoes, eggplant, green pepper,zucchini, onions and herbs.
Bouillabaisse, a seafood stew also comes from this region.

31. Burgundy Region-Escargot
Escargots (snails) are a Burgundy specialty
Snails are eaten using special tableware: a small two-dented fork and a sort of pincer. The shells are placed on a special dish (escargot-dish).
Boeuf a la Bourguignonne (beef Burgundy) made with Burgundy wine which come from the grapes the grow in this region of central France.

32. Region of Alsace- Lorraine
Alsace-Lorraine borders Germany and has been influenced by both Germans and the French.
Sausages and hams are popular throughout this region as are fruit pies and tarts.
Quiche, a custard tart originated in Lorraine.
The most famous is called Quiche Lorraine.