French Cuisine

Robbie Howard

Section 4

French Food has Diversity:

• French food culture is very diverse

• Has lots of variety which includes a large range of regions/provinces and a variation of climates

• Allows different types of crops to be grown in different regions

Local Availability:

• One aspect of French food culture that explains why it’s so diverse

• Use products that are available locally, and are often specific to certain regions

France’s Geographical Influences:

• Another aspect that explains why French food culture is so diverse

• Regions of France border different countries; their styles of cooking affect each other

• Alsace (NE France) borders Germany; sauerkraut and beer are popular in both regions

Cuisine Bourgeoisie

“Cuisine of the Middle Class”

• France’s main style of cooking

• Food is rich & filling (cream-based sauces)

• Flour, butter, milk, egg yolks, and stock are heavily used

Other Cooking Styles:

• Cuisine Nouvelle

– Developed in 1970s as a mvmt. against the Bourgeoisie style of cooking

– Food is much simpler and lighter (i.e., heavy sauces are avoided)

– Portions are smaller, less elaborate

• Cuisine de Terroir

– Focuses on specific regional specialties, using fresh, local produce

A Typical French Meal:

1. Aperitif/L’entrée (Appetizers)

– Welcoming of guests

– Champagne/wine with hors d’oeuvres

2. Le Plat Principal (Main Course)

– Meat and side dish

– Blanquette de veau (“Veal stew”)

3. Le Fromage (Cheese)

– Served “platter style” with 3 or 4 different cheeses and a good wine, such as Burgundy

4. Le Dessert

– Pastries, pies, cakes, tarts, etc.

– May also consist of coffee or a sweet wine

– Mille Feuille (“1000 leaves”)

– Crème Brûlée (“Burnt cream”)

Resources:

http://france-property-and-information.com/french_food.htm

http://ffcook.com

http://uktv.co.uk/food/item/aid/532965

http://www.ffcook.com/pages/Wquestarch35.htm

http://www.lanierbb.com/recipes/data/ds694.html

http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe/index.html