1. French Cuisine

2. The standard for all other cuisines … Auguste Escoffier 1846-1935 Julia Child 1912-2004 Catherine de Medici 1500s

6. Foundations of French Cooking Sauces – Hollandaise, Béchamel, Veloute, demi glaze

7. French Seasonings

8. Appetizers and Soups

9. Frog legsPoultry Roast Lamb Seafood

10. Vegetables and Salads Salade Nicoise

11. Breads and Baked Goods

12. Regional Nature of French Cuisine Normandy Brittany Aquitaine Languedoc- Roussillon Provence Burgundy Rhone-Alpes Alsace Lorraine

14. French Meals Le petit dejeuner Breakfast- usually a light meal with bread and café au lait

15. Le dejeuner the midday meal- typically the main meal of the day