1. World of Food Global Dining Tours presents: Viva la Go-Go

2. France!

3. So, Just what is French Food?

4. 2 Categories of French Cuisine Classical French La Grande Cuisine "Haute Cuisine" Perfection Provincial Cooking of the villages Simple Fast and Frenchy Michelin Starred Restaurants Cuisine of Emperors and Kings Food Competitions Bistros and Brasseries Cuisine of the people Local Food

5. Auguste Escoffier (1846-1935) “Father” of Classical French Cuisine Established  Kitchen Brigade  Military-style kitchen  Style of service  A la carte service (order by course)

6. Elements of Classical French Cuisine Perfection Standardized:  Specific preparations for specific recipes Raw food is rarely found No herb, spice, or flavor stands out Classic Sauces  5 “Mother” Sauces 5-8 courses common

9. Ingredients Common to Classic Cuisine Butter Stock Aspic Caviar Fois Gras Truffles Potatoes Butter Sculpture

10. Aspic Colorless, sometimes flavored gelatin used to make food “shiny” and/or preserved Choid Froid

11. Caviar Fish Eggs

12. Fois Gras: Fattened duck or goose liver

13. Truffles: Very Expensive, Underground Mushrooms

14. Classical French Dishes You Might Have Seen or Tried Canard a l’orange:  duck with orange sauce Crepes Suzette  Crepes flamed with orange liqueur Consommé  Perfectly clear soup with garnish

15. Food of their Province/region (state) aka Provincial Cuisine or Cuisine du terroir But what do the real people eat?

16. What is Provincial French Cuisine? Food of the people Made up of the foods common to the area they are grown  16 provinces Food eaten is dependant on  Terrain  climate  proximity to the sea  What can grow there

17. Each Province specializes in their own: Vegetables & Fruits Cheeses  name is usually a place Meat products Wines  Label designates where it’s from

18. Places to eat out

19. Restaurant Set Menus (4-6courses) Fanciest dining -

20. Restaurant Courses Aperitif:  Lightly alcoholic beverage to “engage the appetite” Entree: appetizer course Fish Course Main Course Cheese Course Dessert Course

21. Brasserie French brew (beer) pubs Large family-style plating Casual

22. Bistro -Neighborhood joints -Menu on chalk board - “Plat du jour” Plate of the day

23. Cafe -Breakfast –late night Simple dishes, sandwiches -Coffee, wine

24. Regardless of region: BREAD is served at EVERY meal Remains on table throughout the meal Baguettes are common but also are regional breads a VERY BIG DEAL

25. Central (Rich) Duck fat, foie gras, mushrooms Southeast/Southwest Italian & Spanish Influences Olive oil, herbs, tomatoes, garlic North: Dutch influences Pork, potatoes, endive, beer Eastern France: German Influences Lard, sausage, beer, sauerkraut Food by Area

26. Provence Burgundy Our Menu will focus on 2 Regions Spain Germany

27. Provence: South of France Greek, then Roman colony Sunny, hot, dry, Mediterranean climate Rocky, mountainous Near the sea

28. Provence Fats Mountain terrain= No cows  Olive Oil

29. Cheeses  Dry & Mountainous: Sheep and goat  Chevre: Goat cheese

30. Provence Vegetables and Fruits Similar to Italy  Tomatoes  Eggplant  Zucchini  Artichokes  Garlic  Citrus Fruits

31. Proteins Fish  Anchovy  Cod  Shellfish Sheep and Goat

32. Strong Flavors Seen throughout the Cuisine  Garlic  Herbs  Basil  Parsley  Lavender  Rosemary  Thyme  Anchovy  Saffron  Lemon  Brined Olives

33. Special to Provence: Herb Blend Herbs de Provence Dried mix of  Rosemary  Marjoram  Basil  Bay leaf  Thyme  Lavender Incorporated into grilled and roasted meats and veggies

34. Famous Dishes of Provence Bouillabaisse  classic seafood stew made with  Fish and shellfish  Tomatoes  Garlic  Saffron

35. Tian Layered casserole of vegetables Describes dish it’s cooked in and dish

36. Tapenade Ground mixture of  Olives  Anchovies  Capers  olive oil  lemon juice Served with bread

37. Famous for: It’s beauty Its wine Its cows It’s richness Burgundy: The Epicenter of French cuisine

38. Burgundy Terrain Rolling Hills Fertile Grassy Perfect for  Grazing cows  Wine growing

39. Burgundy Vegetables and Fruits Potatoes (Pomme de Terre)  Apple of the earth Carrots Celery Onions Mushrooms

40. Burgundy’s Fruits Grapes Apples Pears Cherries Strawberries

41. Meats and Fats Beef  Famous for its cows  Cows = Butter  Cows= Cheese

42. Flavors: Dijon Mustard

43. Flavors: Truffles

44. Red: Pinot Noir Grapes White: Chardonnay Grapes Flavors: Wine

45. Techniques of Burgundy: A la Bourguignon  “In the Style of Burgundy”:  Cooked in red wine

46. Escargot a la Bourgogne Snails cooked with white wine, parsley, and garlic

47. Coq au Vin Old Bird(sometimes rooster) slowly simmered in red wine

48. Aligot Super Cheesy, buttery whipped potatoes

49. Meal Patterns

50. Typical Meal Patterns throughout France Le Petit Dejeuner: Breakfast  Café au latte  Coffee with milk served in a bowl  Croissant/Baguette

51. Mid-Day Meal: Le Dejeuner Main meal in regional areas (mid-day)  3-4 courses  hors doervres  bread and butter  main dish and vegetable  salad  dessert  coffee

52. Evening Meal:(le) dîner Small Meal in Villages  Soup, Bread, Omelet Largest Meal in Cities  Replaces Le Dejeuner of cities