French cuisine is a style of cooking derived from the nation of France. Coq au vin ( French: "rooster in wine" is a French Fricassee of Rooster cooked with Wine, Lardons This article is about the country For a topic outline on this subject see List of basic France topics. It evolved from centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel. A banquet is a large public meal or feast complete with main courses and desserts Guillaume Tirel, alias Taillevent ( Old French: "slicewind" (born ca The era of the French Revolution, however, saw a move toward fewer spices and more liberal usage of herbs and refined techniques, beginning with François Pierre La Varenne and further developing with the famous chef of Napoleon Bonaparte and other dignitaries, Marie-Antoine Carême. The French Revolution (1789–1799 was a period of political and social upheaval in the History of France, during which the French governmental structure previously an A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive A(n herb (ˈhɝb or /ˈɝb/ see pronunciation differences) is a plant that is valued for qualities such as medicinal properties flavor scent or the like François Pierre de la Varenne (1618 &ndash Dijon 1678 Burgundian by birth was the author of Le cuisinier françois (1651 the founding text of modern Napoleon Bonaparte (15 August 1769 – 5 May 1821 was a French military and political leader who had a significant impact on the History of Europe. Marie Antoine (Antonin Carême (8 June 1784&ndash12 January 1833 was a French chef and author
French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Georges Auguste Escoffier (28 October 1846&ndash12 February 1935 was a French Chef, Restaurateur and culinary writer who popularized and updated Haute cuisine (literally "high cooking" in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of Escoffier's major work, however, left out much of the regional character to be found in the provinces of France. Gastro-tourism and the Guide Michelin helped to bring people to the countryside during the 20th century and beyond, to sample this rich bourgeois and peasant cuisine of France. The Michelin Guide ( Le Guide Michelin) is a series of annual Guide books published by Michelin for over a dozen countries A peasant is an agricultural worker who subsists by working a small plot of ground Basque cuisine has also been a great influence over the cuisine in the southwest of France. Basque cuisine refers to the typical dishes and ingredients of the cuisine of the Basque people.
Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Wine is an Alcoholic beverage made from the fermentation of Grape juice Appellation d’origine contrôlée ( AOC) which translates as "controlled term of origin" is the French certification granted to certain French
National cuisine
French cuisine has evolved extensively over the centuries. Starting in the Middle Ages, a unique and creative national cuisine began forming. Various social movements, political movements, and the work of great chefs came together to create this movement. Through the years the styles of French cuisine have been given different names, and have been codified by various master-chefs. During their lifetimes these chefs have been held in high regard for their contributions to the culture of the country. The national cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas.
History
Middle Ages
In French medieval cuisine, banquets were common among the aristocracy. Medieval Cuisine includes the Foods eating habits and Cooking methods of various European cultures during the Middle Ages, a period A banquet is a large public meal or feast complete with main courses and desserts Aristocracy is a form of Government, where rule is established through an internal struggle over who has the most status and influence over society and internal relations Multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was generally eaten by hand, meats being sliced off large pieces held between the thumb and two fingers. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer The sauces of the time were highly seasoned and thick, and heavily flavored mustards were used. In Cooking, a sauce is Liquid or sometimes semi- Solid food served on or used in preparing other Foods Sauces are not consumed by themselves Mustard is a thick yellowish-brown paste with a sharp taste made from the ground seeds of a Mustard plant (white or yellow mustard Sinapis hirta Pies were also a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the Late Middle Ages that the shortcrust pie was developed. A pie is a baked dish which is usually made of a Pastry dough shell that covers or completely contains a filling of various sweet or Savoury ingredients The Late Middle Ages is a term used by historians to describe European history in the period of the 14th and 15th centuries (AD 1300–1499 Shortcrust pastry is a type of Pastry often used for the base of a Tart or Pie. Meals often ended with an issue de table, which later evolved into the modern dessert, and typically consisted of dragees (in the Middle Ages meaning spiced lumps of hardened sugar or honey), aged cheese and spiced wine, such as hypocras. Dessert is a course that typically comes at the end of a meal usually consisting of sweet Food but sometimes of a strongly-flavored one such as some Cheeses The thumb|Another form of dragée „Liebesperlen“ sweets (love pearls A dragée (dræˈʒeɪ dra-ZHAY from Greek tragêmata "sweets treats" Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Honey is a sweet and Viscous fluid produced by Honey bees (and some other species and derived from the nectar of Flowers According to the Hypocras (various spellings include ypocras, hippocras and hipocras) is a drink made from Wine, possibly heated and mixed with spices most [1]
The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and fall afforded abundance, while winter meals were more sparse. Livestock was slaughtered at the beginning of winter. Livestock is the term used to refer (singularly or plurally to a Domesticated Animal intentionally reared in an agricultural setting to produce such as Food Beef was often salted, while pork was salted and smoked. Salting is the preservation of Food with salt. It is related to Pickling (preparing food with brine rather than dry salt Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials Bacon and sausages would be smoked in the chimney, while the tongue and hams were brined and dried. Bacon is a cut of Meat taken from the sides belly or back of a Pig that has been cured, smoked, or both A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed Ham is the Thigh and Rump of Pork, cut from the Haunch of a Pig or Boar. Brine (lat saltus) is Water saturated or nearly saturated with Salt (NaCl Cucumbers would be brined as well, while greens would be packed in jars with salt. The cucumber ( Cucumis sativus) is a widely cultivated plant in the Gourd family Cucurbitaceae, which includes squash, and in the same Fruits, nuts and root vegetables would be boiled in honey for preservation. Whale, dolphin and porpoise were considered to be fish, so during Lent the salted meats of these sea mammals were eaten. Whales are marine mammals which are neither Dolphins (ie members of the families Delphinidae or Platanistoidae) nor Porpoises Orcas Dolphins are Marine mammals that are closely related to Whales and Porpoises There are almost forty species of dolphin in seventeen genera. Porpoises are Small Cetaceans of the Family Phocoenidae; they are related to Whales and Dolphins They are distinct from dolphins Lent, in some Christian denominations, is the forty-day-long liturgical season of fasting and prayer before Easter. [2]
Artificial freshwater ponds (often called stews) held carp, pike, tench, bream, eel, and other fish. Carp is a common name for various Freshwater Fish of the family Cyprinidae, a very large For the submarine class see Tench class submarine. The tench or doctor fish ( Tinca tinca) is a Freshwater Bream is a general term for a number of species of Freshwater and marine Fish, mainly but not exhaustively drawn from the genera True eels ( Anguilliformes) are an order of Fish, which consists of four suborders 19 families 110 Genera and approximately 600 Poultry was kept in special yards, with pigeon and squab being reserved for the elite. Squab can mean either A young Domestic pigeon The meat from such a bird i Game was highly prized, but relatively rare, and included venison, wild boar, hare, rabbit, and birds. Venison is the Culinary name for Meat from the family Cervidae. The boar or wild boar ( Sus scrofa) is an Omnivorous, gregarious Mammal of the biological family Suidae. Hares and jackrabbits are Leporids belonging to the Genus Lepus. Rabbits are small Mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world Kitchen gardens provided herbs including some such as tansy, rue, pennyroyal, and hyssop which are rarely used today. Tansy ( Tanacetum vulgare) is a perennial herbaceous Flowering plant of the aster family that is native to temperate Europe and Rue ( Ruta) is a genus of strongly scented Evergreen Subshrubs 20-60 cm tall in the family Rutaceae, native to the Mediterranean The herb Pennyroyal ( Mentha pulegium, family Lamiaceae) is a member of the mint Genus; an Essential oil extracted from Hyssopus can also refer to a genus of Hymenopteran Insects of the family Eulophidae. Spices were treasured and very expensive at that time — they included pepper, cinnamon, cloves, nutmeg, and mace. Black pepper ( Piper nigrum) is a flowering Vine in the family Piperaceae, cultivated for its Fruit, which is usually dried Cinnamon ( Cinnamomum verum, synonym C zeylanicum) is a small Evergreen Tree 10–15 metres (32 This article is about the Spice; for other meanings see Clove (disambiguation. The nutmegs Myristica are a Genus of Evergreen Trees indigenous to tropical southeast Asia and Australasia The nutmegs Myristica are a Genus of Evergreen Trees indigenous to tropical southeast Asia and Australasia Some spices used then, but no longer today in French cuisine are cubebs, long pepper (both from vines similar to black pepper), grains of paradise, and galengale. For the similarly-named Luso-Brazilian chili pepper see Malagueta pepper. Sweet-sour flavors were commonly added to dishes by the use of vinegars and verjus combined with sugar (for the affluent) or honey. Vinegar is an acidic liquid processed from the Fermentation of Ethanol in a process that yields its key ingredient Acetic acid (also called ethanoic acid Verjuice (from Middle French vertjus "green juice" is a very acidic juice made by pressing unripe Grapes Sometimes Lemon or Sorrel A very common form of food preparation was to finely cook, pound and strain mixtures into fine pastes and mushes, something believed to be highly beneficial to the ability to make use of nutrients. [3]
Visual display was highly prized. Brilliant colors were obtained by the addition of, for example, juices from spinach and the green part of leeks. Spinach ( Spinacia oleracea) is a Flowering plant in the family of Amaranthaceae. The leek, Allium ampeloprasum var porrum (L also sometimes known as Allium porrum, is a vegetable which belongs along with the Onion and Yellow came from saffron or egg yolk, while red came from sunflower, and purple came from Crozophora tinctoria or Heliotropium europaeum. Saffron ( Kurdish/Persian زَعْفَرَان is a Spice derived from the dried Stigma of the Flower of the saffron crocus ( Crocus sativus An egg yolk is the part of an egg which serves as the Food source for the developing Embryo inside The sunflower ( Helianthus annuus) is an Annual plant in the family Asteraceae and native to the Americas, with a large flowering Gold and silver leaf were placed on food surfaces and brushed with egg whites. Silver leaf or Chondrostereum purpureum is a fungal disease of Trees It attacks most species of the rose family Rosaceae, particularly Elaborate and showy dishes were the result, such as tourte parmerienne which was a pastry dish made to look like a castle with chicken-drumstick turrets coated with gold leaf. Metal leaf is a thin foil used for decoration It is also called composition leaf or schlagmetal. One of the grandest showpieces of the time was roast swan or peacock sewn back into its skin with feathers intact; the feet and beak being gilded with gold. Swans are Birds of the family Anatidae, which also includes geese and Ducks Swans are grouped with the closely related geese in The term peafowl refers to Gallinaceous Birds classified within the genera Rheinardia Argusianus Afropavoand Pavo Gilding is the art of applying a thin layer of gold simulated gold or other metal to a surface To deal with the fact that both these birds are tough, stringy, and of a rather unpleasant flavor, the skin and feathers could be kept and filled with the cooked, minced and seasoned flesh of tastier birds, like goose or chicken. [4]
The most well known French chef of the Middle Ages was Guillaume Tirel, also known as Taillevent. Guillaume Tirel, alias Taillevent ( Old French: "slicewind" (born ca Guillaume Tirel, alias Taillevent ( Old French: "slicewind" (born ca Taillevent worked in numerous royal kitchens during the 14th century. His first position was as a kitchen boy in 1326. He was chef to Philip VI, then the Dauphin who was son of John II. The Dauphin of France (Dauphin de France—strictly Dauphin of Viennois ( Dauphin de Viennois)—was the title given to the Heir apparent of the The Dauphin became Charles V in 1364, with Taillevent as his chief cook. Charles V may refer to Charles V of France Charles V Holy Roman Emperor Charles V Duke of Lorraine His career spanned sixty-six years, and upon his death he was buried in grand style between his two wives. His tombstone represents him in armor, holding a shield with three cooking pots, marmites, on it. [5]
Ancien régime
During the ancien régime Paris was the central hub of culture and economic activity, and as such the most highly skilled culinary craftsmen were to be found there. Ancien Régime ( pronounced: /ɑ̃sjɛ̃ ʁeʒim/ refers primarily to the aristocratic social and political system established in Paris (ˈpærɨs in English; in French) is the Capital of France and the country's largest city Markets in Paris such as Les Halles, la Mégisserie, those found along Rue Mouffetard, and similar smaller versions in other cities were very important to the distribution of food. Les Halles (pronounced /le al/ ( is an area of Paris, France, located in the 1er arrondissement. Rue Mouffetard is a street in the 5th arrondissement of Paris, France. Those that gave French produce its characteristic identity were regulated by the guild system, which developed in the Middle Ages. A guild is an association of craftsmen in a particular trade The earliest guilds were formed as confraternities of workers In Paris, the guilds were regulated by city government as well as by the French crown. A guild restricted those in a given branch of the culinary industry to operate only within that field. [6]
There were two basic groups of guilds — first, those that supplied the raw materials; butchers, fishmongers, grain merchants, and gardeners. A butcher is someone who prepares various Meats and other related goods for sale A fishmonger ( fishwife for women practitioners - "wife" in this case used in its archaic meaning of "woman" is someone who sells Fish and A gardener is any person involved in the growing and maintenance of plants notably in a Garden. The second group were those that supplied prepared foods; bakers, pastrycooks, saucemakers, poulterers, and caterers. This article refers to the cooking profession For other uses see Baker (disambiguation A baker is someone who primarily Bakes A pastry chef or pâtissier is a station Chef in a professional Kitchen, skilled in the making of pastries, Desserts and other Catering is the Business of providing Foodservice at a remote site There were also guilds that offered both raw materials and prepared food, such as the charcutiers and rôtisseurs (purveyors of roasted meat dishes). Charcuterie (IPA /ʃɑrˌkutəˈri ʃɑrˈkutəri/ IPA-fr /ʃarkütəˈri/ derived from the French words for flesh ( chair) and cooked ( cuit) or in Italian They would supply cooked meat pies and dishes as well as raw meat and poultry. This caused issue with butchers and poulterers, who sold the same raw materials. [7] The guilds also served as a training ground for those within the industry. The degrees of assistant-cook, full-fledged cook and master chef were conferred. Those who reached the level of master chef were of considerable rank in their individual industry, and enjoyed a high level of income as well as economic and job security. At times, those who worked in the royal kitchens did fall under the guild hierarchy, but it was necessary to find them a parallel appointment based on their skills after leaving the service of the royal kitchens. This was not uncommon as the Paris cooks' guild regulations allowed for this movement. [8]
During the 15th and 16th centuries, French cuisine assimilated many new food items from the New World. The New World is one of the names used for the non-Eurasian/non-African parts of the Earth specifically the Americas and Australia. Although they were slow to be adopted, records of banquets show Catherine de' Medici serving sixty-six turkeys at one dinner. Catherine de' Medici (April 13 1519 &ndash January 5 1589 was born in Florence, Italy as Caterina Maria Romula di Lorenzo de' Medici. [9] The dish called cassoulet has its roots in the New World discovery of haricot beans, which are central to the dish's creation but had not existed outside of the New World until its exploration by Christopher Columbus. Cassoulet (from Occitan caçolet) is a rich slow-cooked bean Stew or Casserole originating in the southwest of France, containing Christopher Columbus (1451 &ndash May 20 1506 was an Italian Navigator, colonizer [10]
17th Century - Early 18th Century
France's famous Haute cuisine — literally "high cuisine" — has its foundations during the 17th century with a chef named La Varenne. Haute cuisine (literally "high cooking" in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of François Pierre de la Varenne (1618 &ndash Dijon 1678 Burgundian by birth was the author of Le cuisinier françois (1651 the founding text of modern As author of works such as Cvisinier françois, he is credited with publishing the first true French cookbook. His book includes the earliest known reference to roux using pork fat. Roux (ˈruː (pronounced somewhat like the English word "rue" is a mixture of wheat Flour and Fat, traditionally butter The book contained two sections, one for meat days, and one for fasting. Fasting is primarily the act of willingly abstaining from some or all Food, Drink, or both for a period of time His recipes marked a change from the style of cookery known in the Middle Ages, to new techniques aimed at creating somewhat lighter dishes, and more modest presentations of pies as individual pastries and turnovers. La Varenne also published a book on pastry in 1667 entitled Le Parfait confitvrier (republished as Le Confiturier françois) which similarly updated and codified the emerging haute cuisine standards for desserts and pastries. [11]
Another chef, François Massialot, wrote Le Cuisinier roïal et bourgeois in 1691, during the reign of Louis XIV. François Massialot ( Limoges 1660 — Paris 1733 was a French chef who served as Chef de cuisine ( officier de bouche) to various Early years Birth and ancestry Louis XIV was born in the Château de Saint-Germain-en-Laye on September 5 1638 and bore the Heir apparent The book contains menus served to the royal courts in 1690. Massialot worked mostly as a freelance cook, and was not employed by any particular household. Massialot and many other royal cooks received special privileges by association with the French royalty. They were not subject to the regulation of the guilds, therefore they could cater weddings and banquets without restriction. His book is the first to list recipes alphabetically, perhaps a forerunner of the first culinary dictionary. It is in this book that a marinade is first seen in print, with one type for poultry and feathered game while a second is for fish and shellfish. Marination, also known as marinating, is the process of soaking foods in a seasoned often acidic liquid before cooking No quantities are listed in the recipes, which suggests that Massialot was writing for trained cooks. [12]
The successive updates of Le Cuisinier roïal et bourgeois include important refinements such as adding a glass of wine to fish stock. Fish stocks are subpopulations of a particular Species of Fish, for which intrinsic parameters (growth recruitment mortality and fishing mortality are Definitions were also added to the 1703 edition. The 1712 edition, retitled Le Nouveau cuisinier royal et bourgeois, was increased to two volumes, and was written in a more elaborate style with extensive explanations of technique. Year 1712 ( MDCCXII) was a Leap year starting on Friday (link will display the full calendar of the Gregorian calendar (or a Leap Additional smaller preparations are included in this edition as well, leading to lighter preparations, and adding a third course to the meal. Ragout, a stew still central to French cookery, makes its first appearance as a single dish in this edition as well; prior to that it was listed as a garnish. The term ragout ( French ragoût) can refer either to a main-dish Stew or to a Sauce for Noodles or other starchy foods [13]
Late 18th century - 19th century
The Revolution was integral to the expansion of French cuisine, because it effectively abolished the guilds. The French Revolution (1789–1799 was a period of political and social upheaval in the History of France, during which the French governmental structure previously an This meant that any one chef could now produce and sell any culinary item he wished. Marie-Antoine Carême was born in 1784, five years before the onset of the Revolution. Marie Antoine (Antonin Carême (8 June 1784&ndash12 January 1833 was a French chef and author The French Revolution (1789–1799 was a period of political and social upheaval in the History of France, during which the French governmental structure previously an He spent his younger years working at a pâtisserie until being discovered by Charles Maurice de Talleyrand-Périgord who would later cook for the French emperor Napoleon Bonaparte. This article describes Pastry in food For the Distributed Hash Table system see Pastry_(DHT. Charles Maurice de Talleyrand-Périgord 1st Sovereign Prince of Beneventum (2 February 1754 17 May 1838 the Prince of Diplomats, was a French Napoleon Bonaparte (15 August 1769 – 5 May 1821 was a French military and political leader who had a significant impact on the History of Europe. Prior to his employment with Talleyrand, Carême had become known for his pièces montèes, which were extravagant constructions of pastry and sugar architecture. [14]
More important to Carême's career was his contribution to the refinement of French cuisine. The basis for his style of cooking came from his sauces, which he named mother sauces. In Cooking, a sauce is Liquid or sometimes semi- Solid food served on or used in preparing other Foods Sauces are not consumed by themselves Often referred to as fonds, meaning foundations, these base sauces, espagnole, velouté, and béchamel are still known today. " Fond " is also a culinary term for the material that sticks to a pan when browning food and which can be deglazed into a sauce In cooking espagnole sauce () is one of the mother sauces that are the basis of sauce-making in classic French cooking. A velouté sauce, along with Allemande, Béchamel, and Espagnole, is one of the original 4 mother sauces of French cuisine created Béchamel sauce (beɪʃəˈmɛl in English beʃaˈmɛl in French beʃaˈmɛlla in Italian also known as white sauce, is a basic Sauce that is used as the base Each of these sauces would be made in large quantities in his kitchen as they were then capable of forming the basis of multiple derivatives. Carême had over one hundred sauces in his repertoire. Also, in his writings, soufflés appear for the first time. Although many of his preparations today seem extremely extravagant, it must be remembered that he simplified and codified an even more complex cuisine that had existed beforehand. Central to his codification of the cuisine were Le Maître d'hôtel français (1822), Le Cuisinier parsien (1828) and L'Art de la cuisine française au dix-neuvième siècle (1833-5). Year 1833 ( MDCCCXXXIII) was a Common year starting on Tuesday (link will display the full calendar of the Gregorian Calendar (or a Common [15]
Late 19th century - Early 20th century
Georges Auguste Escoffier is commonly acknowledged as the central figure to the modernization of haute cuisine and organizing what would become the national cuisine of France. Georges Auguste Escoffier (28 October 1846&ndash12 February 1935 was a French Chef, Restaurateur and culinary writer who popularized and updated Haute cuisine (literally "high cooking" in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of His influence began with the rise of some of the great hotels in Europe and America during the 1880s - 1890s. The Americas are the lands of the Western hemisphere or New World, consisting of the Continents of North America and South America The Savoy Hotel owned by César Ritz was an early hotel Escoffier worked at, but much of his influence came during his management of the kitchens in the Carlton from 1898 until 1921. The Savoy Hotel is a five-star Hotel located on the Strand, in the City of Westminster in Central London that opened on August César Ritz ( February 23, 1850 &ndash October 24, 1918) was a famous Swiss hotelier and founder of several hotels most famously He created a system of parties called the brigade system, which separated the professional kitchen into five separate stations. Brigade de cuisine is a system of hierarchy found in restaurants and hotels in France that employ extensive staff and are commonly referred to as kitchen staff in English speaking countries These five stations included the garde manger that prepared cold dishes; the entremettier prepared soups, vegetables and desserts; the rôtisseur prepared roasts, grilled and fried dishes; the saucier prepared sauces; and the pâtissier prepared all pastry items. Garde manger mãʒe "keeper of the food" or pantry supervisor refers to the task of preparing and presenting cold foods A Saucier is a position in the classical brigade style kitchen, which is still used in large commercial kitchens such as some restaurants This system meant that instead of one person preparing a dish on their own, now multiple cooks would prepare the different components for the dish. An example used is oeufs à la plat Meyerbeer, the prior system would take up to fifteen minutes to prepare the dish, while in the new system, the eggs would be prepared by the entremettier, kidney grilled by the rôtisseur, truffle sauce made by the saucier and thus the dish could be prepared in a much shorter time and served quickly in the popular restaurants. [16]
Escoffier also simplified and organized the modern menu and structure of the meal. He published a series of articles in professional journals which outlined the sequence and then finally published his Livre des menus in 1912. This type of service embraced the service à la russe (serving meals in separate courses on individual plates) which Félix Urbain Dubois had made popular in the 1860s. Service à la russe ( French, literally "service in the Russian style" is a manner of dining that involves courses being brought to the table sequentially Escoffier's largest contribution was the publication of Le Guide Culinaire in 1903, which established the fundamentals of French cookery. Georges Auguste Escoffier 's Le Guide culinaire is a pivotal book in the history of European Haute cuisine, being Escoffier's largely The book was a collaboration with Philéas Gilbert, E. Fetu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat and others. The significance of this is to illustrate the universal acceptance by multiple high-profile chefs to this new style of cooking. [17]
Le Guide Culinaire deemphasized the use of heavy sauces and leaned toward lighter fumets which are the essence of flavor taken from fish, meat and vegetables. Dynam-Victor Fumet was a French composer and organist ( Toulouse 1867 - Paris 1949 This style of cooking looked to create garnishes, sauces that's function was to add to the flavor of the dish, not hide flavors which the heavy sauces and ornate garnishes of the past had. Escoffier took inspiration for his work from personal recipes in addition to recipes from Carême, Dubois and ideas from Taillevent's Viander, which had a modern version published in 1897. A second source for recipes came from existing peasant dishes that were translated into the refined techniques of haute cuisine. Expensive ingredients would replace the common ingredients making the dishes much less humble. The third source of recipes was Escoffier himself who invented many new dishes, such as pêche Melba and crêpes Suzette. The Peach Melba is a classic Dessert, invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London Crêpe Suzette is a typical French dessert consisting of a Crêpe with a hot sauce of caramelized sugar orange juice lightly grated orange peel and [18] Escoffier updated Le Guide Culinaire four times during his lifetime, noting in the foreword to the book’s first edition that even with its 5,000 recipes the book should not be considered an “exhaustive” text and that even if it was at the point when he wrote the book, “it would no longer be so tomorrow, because progress marches on each day. "[19]
Mid 20th century - Late 20th century
The term nouvelle cuisine has been used many times in the history of French cuisine. Nouvelle cuisine (" New Cuisine " is an approach to cooking and food presentation used in French cuisine. This description was seen in the 1740s of the cuisine from Vincent La Chapelle, François Marin and Menon and even during the 1880s and 1890s to describe Escoffier's cooking. The term came up again however during the 1960s used by two authors Henri Gault and Christian Millau to describe the cooking of Paul Bocuse, Jean Troisgro and Pierre Troisgro, Michel Guérard, Roger Vergé and Raymond Oliver. Gault Millau is one of the most influential French Restaurant guides Gault Millau is most famous for its rating system on a scale of 1 to 20 Christian Millau is a food critic and author In 1965 he founded the restaurant guide Le Nouveau Guide with Henri Gault and Andre Gayot. Paul Bocuse (born on February 11, 1926 in Collonges-au-Mont-d'Or near Lyon) is a French Chef, considered Raymond Oliver (1909 – 1990 was chef and owner of LeGrand Vefour restaurant in Paris, one of France's great restaurants These chefs were working toward rebelling from the "orthodoxy" of Escoffier's cuisine. Georges Auguste Escoffier (28 October 1846&ndash12 February 1935 was a French Chef, Restaurateur and culinary writer who popularized and updated Some of the chefs were students of Fernand Point at the Pyramide in Vienne and had left to open their own restaurants. Fernand Point (1897 – 1955 was a French restaurateur and is considered to be the father of modern French cuisine. This article is about the French department Do not confuse with the Austrian capital Vienna. Gault and Millau "discovered the formula" contained in ten characteristics of this new style of cooking. [20]
The first characteristic was a rejection of excessive complication in cooking. Second, the cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés was greatly reduced in an attempt to preserve the natural flavors. Steaming was an important trend from this characteristic. The third characteristic was that the cuisine was made with the freshest possible ingredients. Fourth, large menus were abandoned in favor of shorter menus. Fifth, strong marinades for meat and game ceased to be used. Sixth, they stopped using heavy sauces such as espagnole and béchamel thickened with flour based roux, in favor of seasoning their dishes with fresh herbs, quality butter, lemon juice, and vinegar. In cooking espagnole sauce () is one of the mother sauces that are the basis of sauce-making in classic French cooking. Béchamel sauce (beɪʃəˈmɛl in English beʃaˈmɛl in French beʃaˈmɛlla in Italian also known as white sauce, is a basic Sauce that is used as the base Roux (ˈruː (pronounced somewhat like the English word "rue" is a mixture of wheat Flour and Fat, traditionally butter Seventh, they used regional dishes for inspiration instead of haute cuisine dishes. Eighth, new techniques were embraced and modern equipment was often used, Bocuse even used microwave ovens. Ninth, the chefs paid close attention to the dietary needs of their guests through their dishes. Tenth and finally, the chefs were extremely inventive and created new combinations and pairings. [20]
Some have speculated that a contributor to nouvelle cuisine was World War II when animal protein was in short supply during the German occupation. World War II, or the Second World War, (often abbreviated WWII) was a global military conflict which involved a majority of the world's nations, including Germany, officially the Federal Republic of Germany ( ˈbʊndəsʁepuˌbliːk ˈdɔʏtʃlant is a Country in Central Europe. [21] No matter what the origins were, by the mid-1980s some food writers stated that the style of cuisine had reached exhaustion and many chefs began returning to the haute cuisine style of cooking, although much of the lighter presentations and new techniques remained. [20]
Common dishes found on a national level
There are many dishes that are considered part of the nation's national cuisine today. Many come from haute cuisine in the fine-dining realm, but others are regional dishes that have become a norm across the country. Haute cuisine (literally "high cooking" in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of Below are lists of a few of the more common dishes available in France on a national level. This article is about the country For a topic outline on this subject see List of basic France topics.
- Common breads found on a national level
- Common savory dishes found on a national level
- Common desserts and pastries found on a national level
- Common canned food found on the national level
Regional cuisine
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine accepted by both its bourgeoisie and peasants and other general citizenry of the regions. This article is about the country For a topic outline on this subject see List of basic France topics.
Paris • Ile-de-France
Paris and Ile-de-France are central regions where almost anything from the country is available as all train lines meet in the city. Paris (ˈpærɨs in English; in French) is the Capital of France and the country's largest city Over 5,000 restaurants exist in Paris and almost any cuisine can be had here. High-quality Michelin Guide rated restaurants proliferate here. The Michelin Guide ( Le Guide Michelin) is a series of annual Guide books published by Michelin for over a dozen countries [22]
Champagne • Lorraine• Alsace
Game and ham are popular in Champagne as well as the special sparkling wine simply known as Champagne. Champagne is a historic province in the northeast of France, best known for the production of the sparkling white wine that bears the region's name Champagne is a Sparkling wine produced by inducing the in-bottle Secondary fermentation of Wine to effect Carbonation. Fine fruit preserves are known from Lorraine as well as the famous Quiche Lorraine. Lorraine (Lothringen is one of the 26 régions of France. It is the only administrative region with two cities of equal importance Metz and Nancy Alsace is heavily influenced by the German food culture as such the wines and beers made in the area are very similar to the style of bordering Germany. Alsace (Alsace alzas Alsatian and Elsass pre-1996 German: Elsaß; Alsatia is one of the 26 Regions of France, located on the eastern [23]
Nord • Pas de Calais • Picardy • Normandy • Brittany
The coastline supplies many crustaceans, sea bass, monkfish, herring. There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine while others fit into a unique regional cuisine There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine while others fit into a unique regional cuisine Structure of crustaceans As Arthropods crustaceans have a stiff Exoskeleton, which must be shed to allow the animal to grow ( Ecdysis or molting Sea bass refers to many fish species of various families including Black sea bass ( Centropristis striata, in the family Serranidae) Monkfish is the English name of a number of types of fish in the northwest Atlantic most notably the species of the anglerfish genus Lophius and the angelshark Herring are small Oily fish of the genus Clupea found in the shallow temperate waters of the North Atlantic, the Baltic Sea, the North Normandy has top quality seafood like scallops and sole, while Brittany has a supply of lobster, crayfish and mussels. A scallop (ˈskɒləp or /ˈskæləp/ is a marine Bivalve Mollusk of the family Pectinidae. Brittany (Breizh bʁejs Bretagne; Gallo: Bertaèyn) is a former independent Celtic kingdom and Duchy, now incorporated into Normandy is also home to a large population of apple trees, which is used in dishes as well as cider and calvados. Normandy (Normandie Norman: Normaundie) is a geographical region corresponding to the former Duchy of Normandy. For the non-alcoholic beverage commonly known in the US as "cider" see Apple cider. The French department of Calvados forms part of the region of Basse-Normandie in Normandy. The northern areas of this region especially Nord, grow ample amounts of wheat, sugar beet and chicory. Nord (North is a department in the far north of France. It is the country's most populated department Thick stews are found often in these northern areas as well. The produce of these northern regions is also considered some of the best in the country including cauliflower and artichokes. Buckwheat grows widely in Brittany as well and is used in the region's galettes called jalet, which is where this dish originated. Galette is a general term used in French to designate different types of round and flat crusty cakes [24]
- List of dishes unique Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy
- List of dishes unique to Normandy
- List of dishes unique to Brittany
The Loire Valley • Central France
High quality fruits come from the Loire Valley and central France, including cherries grown for the liqueur Guignolet and the Belle Angevine pears. There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine while others fit into a unique regional cuisine There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine while others fit into a unique regional cuisine There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine while others fit into a unique regional cuisine Loire Valley (Vallée de la Loire is known as the Garden of France and the Cradle of the French Language. Guignolet is a French wild cherry liqueur It is widely available in France including at supermarkets such as Casino and others but is not widely available internationally The strawberries and melons are also of high quality. Fish are seen in the cuisine as well as wild game, lamb, calves, Charolais cattle, Géline fowl, and high quality goat cheeses. Charolais cattle (sha-ro-lay are a beef breed of Cattle ( Bos taurus) which originated in Charolais, around Charolles, in France Young vegetables are used often in the cuisine as are the specialty mushrooms of the region, champignons de Paris. Vinegars from Orléans are a specialty ingredient used as well. This article is about the French city of Orléans for other meanings see Orleans (disambiguation. [25]
Burgundy • Franche-Comté
Burgundy is well known for its wines. There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine while others fit into a unique regional cuisine Burgundy (Bourgogne Burgund is a region historically situated in modern-day France and Switzerland, inhabited in turn by Celts ( Gauls) Pike, perch, river crabs, snails, poultry from Bresse, Charolais beef or game, redcurrants, blackcurrants, honey cake, Chaource and Epoisses cheese are all specialties of the local cuisine of both Burgundy and Franche-Comté. Perca is the genus of fish referred to as perch or sometimes yellow perch, a group of freshwater Fish belonging to the family Percidae The word snail is a Common name that can be used for almost all members of the Molluscan class Gastropoda which have coiled shells in the Bresse ( Arpitan: Brêsse) is a former French province. It is located in the Rhône-Alpes ( Rôno-Arpes) région The Red currant ( Ribes rubrum) is a member of the genus Ribes in the Gooseberry family Grossulariaceae, native to parts of western The Blackcurrant ( Ribes nigrum) is a species of Ribes Berry native to central and northern Europe and northern Asia. Chaource is a village and commune in the Aube département, in France. Époisses de Bourgogne is a cheese made in the village Époisses found in the commune of Côte-d'Or, a département of France Franche-Comté ( Franc-Comtois: Fràntche-Comté; Franco-Provençal: Franche-Comtât) the former "Free County" of Burgundy Kir and Crème de Cassis are popular liquors made from the blackcurrants. This article deals with the beverage named Kir For the biblical town of Kir see Al Karak. Crème de Cassis is a Blood - Red, Sweet, Blackcurrant -flavored Liqueur, and is an ingredient of kir, an Dijon mustard is also a specialty of Burgundy cuisine. Oils are used in the cooking here, types include nut oils and rapeseed oil. Rapeseed ( Brassica napus) also known as rape, oilseed rape, rapa, rapaseed and (in the case of one particular group of Smoked meat and specialties are produced in the Jura[26]
Lyon • Rhône-Alpes
Fruit and young vegetables are popular in the cuisine from the Rhône valley. Places named Jura include Jura Scotland, Scottish island in the Inner Hebrides Jura mountains, on the French-Swiss-German border There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine while others fit into a unique regional cuisine The Rhone, or the Rhône is one of the major Rivers of Europe, running through Switzerland and France. Poultry from Bresse, guinea fowels from Drôme and fish from the Dombes lakes and mountain in Rhône-Alpes streams are key to the cuisine as well. Bresse ( Arpitan: Brêsse) is a former French province. It is located in the Rhône-Alpes ( Rôno-Arpes) région Rhône-Alpes ( Franco-Provençal: Rôno-Arpes; Occitan: Ròse Aups) is one of the 26 regions of France, located on the Lyon and Savoy supply high quality sausages while the Alpine regions supply their specialty cheeses like Abondance, Reblochon, Tomme and Vacherin. ||-||} Lyon, also known as Lyons in English is a city in east-central France. For the two French départements of the region of Savoy see Savoie and Haute-Savoie Savoy ( French The main valleys of the Alps, orographically by Drainage basin. Reblochon is a French Cheese from the Alps region of Savoie and has been granted the AOC title Tomme, is a type of cheese and is a generic name given to a class of cheese produced mainly in the French Alps. This article refers to the cheese vacherin is also a French dessert a Meringue crust filled with crème Chantilly and fruit Mères lyonnaises are a particular type of restaurateur relegated to this region that are the regions bistro. Celebrated chefs from this region include Fernand Point, Paul Bocuse, the Troisgros brothers and Alain Chapel. Fernand Point (1897 – 1955 was a French restaurateur and is considered to be the father of modern French cuisine. Paul Bocuse (born on February 11, 1926 in Collonges-au-Mont-d'Or near Lyon) is a French Chef, considered The Chartreuse Mountains are in this region, and the famous liquor Chartreuse is produced in a monastery there. The Chartreuse Mountains (massif de la Chartreuse is a Mountain range in eastern France, stretching to the north from the city of Grenoble to the Chartreuse is a French Liqueur composed of Distilled Alcohol flavored with 130 Herbal extracts [27]
Poitou-Charentes • Limousin
Oysters come from the Oléron-Marennes basin while mussels come from the Bay of Aiguillon. There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine while others fit into a unique regional cuisine High quality produce comes from the regions hinterland. Goat cheese is of high quality in this region and in the Vendée is grazing ground for Parthenaise cattle, while poultry is raised in Challans. The Vendée is a department in the Pays-de-la-Loire region in west central France, on the Atlantic Ocean. Challans is a commune of the Vendée département in France. Poitou and Charente purportedly produce the best butter and cream in France. Poitou was a province of west-central France whose capital city was Poitiers. Charente ( Saintongeais: Chérente, Occitan: T'Charanto) is a department in western France named after the Charente Cognac is also produced in the region along the Charente River. Cognac (ˈkɒnjæk named after the town of Cognac in France, is a Brandy produced in the region surrounding the town The Charente is a River in western France, flowing into the Atlantic Ocean. Limousin is home to the high quality Limousin cattle as well as high quality sheep. Limousin ( Occitan: Lemosin) is one of the 26 regions of France. Limousin cattle are a breed of beef Cattle originally bred in the Limousin and Marche regions of France. The woodlands offer game, high quality mushrooms. The southern area around Brive draws its cooking influence from Périgord and Auvergne to produce a robust cuisine. Brive-la-Gaillarde ( Limousin dialect of Occitan language Briva la Galharda) is a commune of France. The Périgord ( ( Occitan: Peiregòrd / Perigòrd) is a former province of France, which corresponds roughly to the current Dordogne Auvergne ( Occitan: Auvèrnhe / Auvèrnha) is one of the 26 administrative regions of France. [28]
Bordeaux • Perigord • Gascony • Pays Basque
Bordeaux is well known for its wine, as it is throughout the southwest of France with certain areas offering specialty grapes for its wines. Basque cuisine refers to the typical dishes and ingredients of the cuisine of the Basque people. ( Gascon: Bordèu) is a port city in southwest France, with one million inhabitants in its metropolitan area at a 2008 estimate Fishing is popular in the region for the cuisine, especially the Pays Basque deep-sea fishing of the North Sea, trapping in the Garonne and stream fishing in the Pyrenees. The French Basque Country or Northern Basque Country (Pays basque français Iparralde constitutes the North-Eastern part of the Basque Country and the Western The North Sea is a marginal, Epeiric sea of the Atlantic Ocean on the European Continental shelf. The Garonne (Garonne in Occitan, Catalan and Spanish: Garona; Garumna is a River in southwest France and northern The Pyrenees (Pirineos French: Pyrénées; Catalan: Pirineus; Occitan: Pirenèus; Aragonese: Perinés The Pyrenees also support top quality lamb such as the "Agneau de Pauillac" as well as high quality sheep cheeses. Beef cattle in the region include the Blonde d'Aquitaine, Boeuf de Challose, Bazardaise, and Garonnaise. Blonde d'Aquitaine is a breed of Beef cattle originating from the Aquitaine district in south west of France embracing the area of the Garonne High quality free-range chickens, turkey, pigeon, capon, goose and duck prevail in the region as well. Turkey (Türkiye known officially as the Republic of Turkey ( is a Eurasian Country that stretches A capon is a Rooster whose reproductive organs were removed at a young age Goose (plural geese) is the English name for a considerable number of Birds belonging to the family Anatidae. For duck as a food see Duck (food; for other meanings see Duck (disambiguation. Gascony and Perigord cuisines includes high quality patés, terrines, confits and magrets. Gascony (Gascogne gaskɔɲ Gascon Occitan: Gasconha, pronounced) is an area of southwest France that constituted a province of France The Périgord ( ( Occitan: Peiregòrd / Perigòrd) is a former province of France, which corresponds roughly to the current Dordogne Pâté (French pronunciation; RP pronunciation; General American pronunciation) A terrine is a glazed Earthenware ( Terracotta, French terre cuite) cooking dish with vertical sides and a tightly fitting lid generally oblong or oval Confit ( French) is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation This is one of the regions famous for its production of foie gras or fattened goose or duck liver. The cuisine of the region is often heavy and farm based. Armagnac is also from this region as are high quality prunes from Agen. Armagnac (aʁmaˈɲak is a distinctive kind of Brandy or Eau de vie produced in the Armagnac region in Gascony, southwest France Agen (aʒɛ̃ is a commune in the Lot-et-Garonne department in the Aquitaine region in southwestern France. [29]
Toulouse • Quercy • Aveyron
Gers in this region offers high quality poultry, while La Montagne Noire and Lacaune area offers high quality hams and dry sausages. The Gers ( French: le Gers, Occitan: Gers) is a department in the Midi-Pyrénées region in the southwest White corn is planted heavily in the area both for use in fattening the ducks and geese for foie gras as well as the production of millas, a cornmeal porridge. Haricot beans are also grown in this area, which are central to the dish Cassoulet. Cassoulet (from Occitan caçolet) is a rich slow-cooked bean Stew or Casserole originating in the southwest of France, containing The finest sausage in France is commonly acknowledged to be the saucisse de Toulouse, which also finds its way into their version of Cassoulet of Toulouse. Toulouse ( pronounced in standard French, and in the local accent ( Occitan: Tolosa, pronounced) is a city in southwest The Cahors area produces a high quality specialty "black wine" as well as high-quality truffles and mushrooms. Cahors (kaɔʁ Occitan: Caors pronounced kaˈurs ˈkɔws ˈkɔw is the principal town and commune in south west France capital of the This region also produces milk-feed lamb. Unpasteurized ewe's milk is used to produce the Roquefort in Aveyron, while Cantal is produced in Laguiole. Roquefort ( AmE, BrE, French; from Occitan ròcafòrt) is a Sheep milk blue Cheese from the south Aveyron ( Occitan: Avairon) is a department in southern France named after the Aveyron River. Cantal ( Occitan: Cantal Cantau Chantal Chantau) is a department in south-central France. For the cheese see Laguiole (cheese. For the knife see Laguiole knife. The Salers cattle produce quality milk for cheese as well as beef items. Salers ( Occitan: Salèrn) is a commune in the Cantal département in south-central France. The volcanic soils create flinty cheeses and superb lentils. Mineral waters are produced in high volume in this region as well. [30]
Roussillon • Languedoc • Cévennes
Restaurants are popular in the area known as Le Midi. There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine while others fit into a unique regional cuisine There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine while others fit into a unique regional cuisine Southern France (or the South of France) colloquially known as Le Midi, is a loosely defined geographical area consisting of the regions of France that Oysters come from the Etang de Thau, to be served in the restaurants of Bouzigues, Meze, and Sète. Sète ( Seta in Occitan) is a commune in the Hérault department in Languedoc-Roussillon in southern France Mussels are commonly seen here in addition to fish specialties of Sète, Bourride, Tielles and Rouille de seiche. Also in the Languedoc jambon cru, sometimes known as jambon de montagne is produced. Languedoc ( in French Lengadòc in Occitan) is a former Province of France, now continued in the modern-day ''régions'' of Languedoc-Roussillon High quality Roquefort comes from the brebis (sheep) on the Larzac plateau. Roquefort ( AmE, BrE, French; from Occitan ròcafòrt) is a Sheep milk blue Cheese from the south The Causse du Larzac is a Limestone Karst Plateau in the south of the Massif Central, France, situated between The Les Cévennes area offers mushrooms, chestnuts, berries, honey, lamb, game, sausages, pâtés and goat cheeses. The Cévennes are a range of mountains in south-central France, covering parts of the départements ' of Gard, Lozère, Ardèche Catalan influence can be seen in the cuisine here with dishes like brandade made from a purée of dried cod which is then wrapped in mangold leaves. The Catalans are the people from Catalonia, an Autonomous community of Spain, including people originating in that region but living elsewhere Cod is the common name for the Genus Gadus of Fish, belonging to the family Gadidae, and is also used in the common name of a variety Chard ( Beta vulgaris var cicla) also known as Swiss Chard, Silverbeet, Perpetual Spinach, Crab Beet and Mangold Snails are also plentiful and are prepared in a specific Catalan style known as a cargolade. Wild boar can also be found in the more mountainous regions of the Midi. The boar or wild boar ( Sus scrofa) is an Omnivorous, gregarious Mammal of the biological family Suidae. [31]
Provence • Côte d'Azur
The Provence and Côte d'Azur region is rich in quality citrus, vegetables and fruits and herbs, the region is one of the largest supplier of all these ingredients in France. There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine while others fit into a unique regional cuisine Provence ( Provençal Occitan: Provença in classical norm or Prouvènço in Mistralian norm is a region of southeastern France The French Riviera (Côte d'Azur Occitan: Còsta Azzura) is one of the most famous resort areas in the world extending along the Mediterranean Sea west The region also produces the largest amount of olives and thus creates superb olive oil. Olive oil is a fruit oil obtained from the olive ( Olea europaea; family Oleaceae along with Lilacs Jasmine and ash trees Lavender is used in many dishes found in the Haute Provence. The Lavenders Lavandula are a Genus of about 25–30 species of Flowering plants in the mint family Lamiaceae, native to the Mediterranean Other important herbs in the cuisine include thyme, sage, rosemary, basil, savory, fennel, marjoram, tarragon, oregano, and bay leaf Honey is another prized ingredient in the region. Thyme (ˈtaɪm is a well known herb in common usage the name may refer to either the any or all members of the plant Genus Thymus, Common sage ( Salvia officinalis) is a small perennial Evergreen Subshrub, with woody stems grayish leaves and blue to purplish flowers Rosemary ( la Rosmarinus officinalis) is a woody perennial Herb with fragrant evergreen needle-like leaves. Basil ( Ocimum basilicum) (ˈbeɪzəl or /ˈbæzəl/ of the Family Lamiaceae. Fennel ( Foeniculum vulgare) is a Plant Species in the Genus Foeniculum (treated as the sole species in the genus by Marjoram ( Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial Herb or undershrub with sweet Pine This article is about the Herb; for the Freedom Call CD see Taragon. Oregano or ( Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia Bay leaf (plural bay leaves) Greek Daphni, Romanian Foi de Dafin; is the aromatic leaf of several Species of the Laurel family ( Lauraceae Seafood proliferates in this area in all areas. Goat cheeses, air-dried sausage, lamb, and beef are also popular here. Garlic and anchovies can be seen in many of the sauces in the region and Pastis can be found in many of the bistros of the area. Pastis ( or /pæsˈtɪs/ is an Anise -flavored Liqueur and Apéritif from France, typically containing 40–45% Alcohol by volume, The cuisine uses a large amount of vegetables for lighter preparations. Truffles are commonly seen in Provence during the winter. Rice can be found growing in the Camargue, which is the most-northerly rice growing area in Europe, with Camargue red rice being a specialty. The Camargue ( Occitan: Camarga in classical norm or Camargo in Mistralian norm is located south of Arles, France, between the Camargue red rice is a relatively new variety of Rice cultivated in the wetlands of the Camargue region of southern France. [32]
Corsica
Goats and sheep proliferate on the island of Corsica, and kids and lamb are used to prepare dishes such as stufato, ragouts and roasts. There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine while others fit into a unique regional cuisine The domestic goat ( Capra aegagrus hircus) is a subspecies of goat Domesticated from the Wild goat of Southwest Asia and Eastern Europe Corsica (Corse Corsican and Italian: Corsica) is the fourth largest island in the Mediterranean Sea (after Sicily The term ragout ( French ragoût) can refer either to a main-dish Stew or to a Sauce for Noodles or other starchy foods Cheeses are also produced with brocciu being the most popular. Brocciu is one of a few available Cheeses produced from Sheep milk. Chestnuts, growing in the Castagniccia forest, are used to produce flour which in turn is used to make bread, cakes and polenta. Chestnut ( Castanea) (including some chinkapin or Chinquapin) is a Genus of eight or nine Species of Deciduous Bread is a Staple food prepared by Baking a Dough of Flour and Water. Cake is a form of Food that is usually sweet and often baked. Polenta is a dish made from boiled Cornmeal. Although the word is borrowed into English from Italian, the dish (under various names is popular in The forest also provides acorns which are used to feed the pigs which provide most of the protein for the island's cuisine. As Corsica is an island, fresh fish and seafood are common in the cuisine as well. The island's pork is used to make fine hams, sausage and other unique items including coppa (dried rib cut), lonzu (dried pork fillet), figatella, salumu (a dried sausage) salcietta, Panzetta, bacon, figarettu (smoked and dried liverwurst) and prisuttu (farmer's ham). Bacon is a cut of Meat taken from the sides belly or back of a Pig that has been cured, smoked, or both Clementines (hold an AOC designation), Nectarines and figs are grown there and candied citron is used in nougats, cakes, while and the aforementioned brocciu and chestnuts are also used in desserts. A clementine is the Fruit of a variety of Mandarin orange ( Citrus reticulata) named in 1902 The peach ( Prunus persica) is a species of Prunus native to China that bears an edible juicy fruit also called a peach Ficus is a Genus of about 850 Species of woody Trees Shrubs Vines Epiphytes and hemi-epiphytes in the family The citron is a fragrant fruit with the botanical name Citrus medica L Nougat (pronounced /ˈnuːˌɡət/; /ˡnuːgɑː/) is a term used to describe a variety of similar Confectioneries made with Sugar or Honey Corsica also offers a variety of fruit wines and liqueurs, including Cap Corse, Cédratine, Bonapartine, liquer de myrte, vins de fruit, Rappu, and eau-de-vie de châtaigne. Cap Corse, a geographical area of Corsica ( Corse in French is a 25-mile (40km long Peninsula located at the northern tip of the island [33]
Specialties by season
French cuisine varies according to the season. In summer, salads and fruit dishes are popular because they're refreshing and the produce is inexpensive and abundant. Greengrocers prefer to sell their fruit and vegetables at lower prices if needed, rather than see them rot in the heat. At the end of summer, mushrooms become plentiful and appear in stews everywhere in France. A mushroom is the fleshy Spore -bearing Fruiting body of a Fungus, typically produced above ground on soil or on its food source The hunting season starts in September and runs through February. Hunting is the practice of pursuing Animals for Food, Recreation, or Trade. Game of all kinds is eaten, often in very elaborate dishes that celebrate the success of the hunt. Shellfish are at their peak as winter turns to spring, and oysters appear in restaurants in large quantities. The common name oyster is used for a number of different groups of Bivalve Mollusks most of which live in marine habitats or Brackish water.
With the advent of deep-freeze and the air-conditioned hypermarché, these seasonal variations are less marked than hitherto, but they are still observed because in some cases it's the law. In Commerce, a hypermarket is a superstore which combines a Supermarket and a Department store. Crayfish, for example, have a very short season and it's illegal to take them outside that time. Crayfish, crawfish, crawdads, or crodgers are freshwater Crustaceans resembling small Lobsters to which they are closely [34] Moreover, they do not survive freezing very well.
Ingredients
- potatoes
- haricot verts (A type of French green bean)
- carrots
- leeks
- turnips
- aubergine (eggplant)
- courgette (zucchini)
- Mushrooms, oyster mushrooms, cèpes (porcini)
- Truffles (Tuber (genus))
- shallots
Common fruits include:
- oranges
- tomatoes
- tangerines
- peaches
- apricots
- apples
- pears
- plums
- cherry
- strawberry
- raspberry
- redcurrant
- blackberry
- grape
- blackcurrant
Meats consumed include:
- chicken
- squab
- turkey
- duck
- goose
- foie gras
- beef
- veal
- pork
- mutton and lamb
- rabbit
- quail
- horse
- frog's legs
- escargot (snails)
Eggs are fine quality and often eaten as:
- omelette
- hard-boiled with mayonnaise
- Scrambled plain or haute cuisine preparation
Fish and seafood commonly consumed include:
- cod
- sardines, canned and fresh
- tuna, canned and fresh
- salmon
- trout
- mussels
- herring
- oysters
- shrimp
- calamari
Herbs and Seasonings vary by region and include:
Fresh fruit and vegetables, as well as fish and meat can be purchased either from supermarkets or specialty shops. The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae Green beans ( American English) or French beans ( British English) also called squeaky beans are the unripe Fruits of any kind of Bean This article is about the country For a topic outline on this subject see List of basic France topics. Green beans ( American English) or French beans ( British English) also called squeaky beans are the unripe Fruits of any kind of Bean The carrot ( Daucus carota subsp sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton The leek, Allium ampeloprasum var porrum (L also sometimes known as Allium porrum, is a vegetable which belongs along with the Onion and For similar vegetables also called "turnip" see Turnip (disambiguation. The eggplant, aubergine, or brinjal ( Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades The eggplant, aubergine, or brinjal ( Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades Zucchini ( in North American and Australian English) or courgette (/kʊǝrˈʒɛt/ or in New Zealand and British English Zucchini ( in North American and Australian English) or courgette (/kʊǝrˈʒɛt/ or in New Zealand and British English A mushroom is the fleshy Spore -bearing Fruiting body of a Fungus, typically produced above ground on soil or on its food source The Oyster mushroom, or Pleurotus ostreatus, is a common mushroom prized for its edibility Boletus edulis is an edible Basidiomycete Mushroom. Most commonly known as porcini (from the plural of its Italian name porcino A truffle ( is the valuable and highly sought-after edible Fruiting body of a group of subterranean Ascomycete fungi of the Genus The term shallot is used to describe two different Allium species of plant An orange —specifically the sweet orange —is the Citrus fruit Citrus sinensis ( syn The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family The tangerine ( Citrus reticulata) is an orange - or red -colored Citrus Fruit. The peach ( Prunus persica) is a species of Prunus native to China that bears an edible juicy fruit also called a peach The Apricot ( Prunus armeniaca, "Armenian plum" in Latin syn The apple is the pomaceous Fruit of the apple tree Species Malus domestica in the Rose family Rosaceae. A pear is a pomaceous Fruit produced by a tree of Genus Pyrus. A plum or gage is a stone fruit Tree in the genus Prunus, subgenus Prunus. This article is about the Cherry berry also classified as fruit for the ornamental tree See Cherry Blossom. Garden strawberries are a common variety of strawberry cultivated worldwide The raspberry (plural raspberries) is the edible Fruit of a multitude of plant species in the subgenus Idaeobatus of the genus Rubus The Red currant ( Ribes rubrum) is a member of the genus Ribes in the Gooseberry family Grossulariaceae, native to parts of western The BlackBerry is a Wireless Handheld device introduced in 1999 as a two-way pager For the Tokyo University supercomputer see Gravity Pipe. GRAPE, or GRA phics P rogramming E nvironment is The Blackcurrant ( Ribes nigrum) is a species of Ribes Berry native to central and northern Europe and northern Asia. The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from Squab can mean either A young Domestic pigeon The meat from such a bird i A turkey is either of two extant Species of large Birds in the Genus Meleagris native to North America. For duck as a food see Duck (food; for other meanings see Duck (disambiguation. Goose (plural geese) is the English name for a considerable number of Birds belonging to the family Anatidae. Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows Veal is the Meat of Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget Rabbits are small Mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world Quail is a collective name for several genera of mid-sized Birds in the Pheasant family Phasianidae, or in the family Odontophoridae. Horse meat is the culinary name for meat cut from a Horse. It is slightly sweet tender low in fat and high in protein Frogs legs are one of the better-known delicacies of French and Chinese cuisine Escargot is a dish of cooked land Snails usually served as an appetizer. An omelette is a preparation of beaten egg cooked with Butter or oil in a Frying pan, usually folded around a filling such as Mayonnaise (sometime abbreviated to mayo in American English and other languages is a thick Condiment made primarily from Vegetable oil and Egg Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually Chicken) Haute cuisine (literally "high cooking" in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of Cod is the common name for the Genus Gadus of Fish, belonging to the family Gadidae, and is also used in the common name of a variety For the hide and seek-like game see Hide and seek. Sardines, or pilchards, are a group of several types of small Oily Tuna, are several Species of ocean-dwelling Fish in the family Scombridae, mostly in the genus Thunnus. Salmon is the common name for several species of Fish of the family Salmonidae. Trout is the common name given to a number of Species of Freshwater Fish belonging to the Salmonidae family The common name mussel is used for members of several different families of Clams or Bivalve Molluscs, from both saltwater and freshwater habitats Herring are small Oily fish of the genus Clupea found in the shallow temperate waters of the North Atlantic, the Baltic Sea, the North The common name oyster is used for a number of different groups of Bivalve Mollusks most of which live in marine habitats or Brackish water. True shrimp are swimming decapod Crustaceans classified in the Infraorder Caridea, found widely around the world in both fresh Squid is a popular food in many parts of the world In many of the languages around the Mediterranean sea, squid are called 'calamari' (singular 'calamaro' Fleur de sel ("Flower of salt" in French) is a hand-harvested Sea salt collected by workers who scrape only the top layer of salt before it sinks Herbes de Provence (Provençal herbs are a mixture of dried Herbs from Provence invented in the 1970s This article is about the Herb; for the Freedom Call CD see Taragon. Rosemary ( la Rosmarinus officinalis) is a woody perennial Herb with fragrant evergreen needle-like leaves. Marjoram ( Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial Herb or undershrub with sweet Pine The Lavenders Lavandula are a Genus of about 25–30 species of Flowering plants in the mint family Lamiaceae, native to the Mediterranean Thyme (ˈtaɪm is a well known herb in common usage the name may refer to either the any or all members of the plant Genus Thymus, Fennel ( Foeniculum vulgare) is a Plant Species in the Genus Foeniculum (treated as the sole species in the genus by Common sage ( Salvia officinalis) is a small perennial Evergreen Subshrub, with woody stems grayish leaves and blue to purplish flowers Customer divider barjpg|thumb|In supermarkets sellers periodically change prices for classes of goods in response to market conditions rather than negotiating the price of each good Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers. These have better shelter than the periodic street markets.
Structure of meals
Breakfast
Le petit déjeuner (breakfast) is often a quick meal consisting of croissants, butter and jam, eggs or ham along with coffee or tea. Children often drink hot chocolate along with their breakfast. Breakfast of some kind is always served in cafés opening early in the day.
Lunch
Le déjeuner (lunch) was once a two hour mid-day meal but has recently seen a trend toward the one hour lunch break. In some smaller towns the two hour lunch may still be customary. Sunday lunches are often longer and are taken with the family. [35] Restaurants normally open for lunch at 12:00pm and close at 2:30pm. Many restaurants close on Saturday and Monday during lunch. [36] In large cities a majority of working people and students eat their lunch at a corporate or school cafeteria, which normally serve complete meals as described above; it is therefore not usual for students to bring their own lunch food. InfosysElectronicCityCafeteriaJPG|thumb|250px|right|One of a number of cafeterias at Electronic City campus Infosys Technologies Ltd It is common for white-collar workers to be given lunch vouchers as part of their employee benefits. White-collar worker refers to a salaried professional or an educated Worker who performs semi-professional office administrative and sales coordination tasks as opposed to These can be used in most restaurants, supermarkets and traiteurs; however workers having lunch in this way typically do not eat all three dishes of a traditional lunch due to price and time considerations. The traiteur in French history represents the origins of today's Restaurant. In smaller cities and towns, some working people leave their workplaces to return home for lunch, generating four rush hours during the day. Finally, an also popular alternative especially among blue-collar workers is to lunch on a sandwich possibly followed with a dessert; both dishes can be found ready-made at bakeries and supermarkets for budget prices. A sandwich is a food item made of two or more slices of Bread with one or more layers of a filling The common folk often has meat and vegetables, and for dessert they have fruits and cake.
Dinner
Le dîner (dinner) often consists of three courses, hors d'oeuvre or entrée (introductory course often soup), plat principal (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. Yogurt may replace the cheese course, while a normal everyday dessert would be fresh fruit. The meal is often accompanied by bread, wine and mineral water. In many places mineral water is often colloquially used to mean Carbonated water (which is usually carbonated mineral water as opposed to tap water Wine consumption has been dropping recently in young people. Fruit juice consumption has risen from 25. 6% in 1996 to 31. 6% in 2002. Main meat courses are often served with vegetables along with rice or pasta. [35] Restaurants often open at 7:30pm for dinner and stop taking orders between the hours of 10:00pm and 11:00pm. Many restaurants close for dinner on Sundays. [36]
Drink
Traditionally, France has been a culture of wine consumption. Wine is an Alcoholic beverage made from the fermentation of Grape juice While this characteristic has lessened with time, even today, many French people drink wine daily. The consumption of low-quality wines during meals has been greatly reduced. Beer is especially popular with the young. Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea Other popular alcoholic drinks include pastis, an aniseed flavoured beverage drunk diluted with cold water, or cider. Pastis ( or /pæsˈtɪs/ is an Anise -flavored Liqueur and Apéritif from France, typically containing 40–45% Alcohol by volume, '''Anise''' or Aniseed, less commonly anís (stressed on the second syllable ( Pimpinella anisum) is a Flowering plant in the family Apiaceae For the non-alcoholic beverage commonly known in the US as "cider" see Apple cider.
The legal alcohol purchase age is 16. Usually, parents tend to prohibit their children from consuming alcohol before these children reach their early teens. Students and young adults are known to drink heavily during parties, but usually drunkenness is not displayed in public. Public consumption of alcohol is legal, but driving under the influence can result in severe penalties.
Dining out
History of the restaurant
The modern restaurant has its origins in French culture. Prior to the late 18th century, diners who wished to "dine out" would visit their local guild member's kitchen and have their meal prepared for them. A guild is an association of craftsmen in a particular trade The earliest guilds were formed as confraternities of workers For the Banana Yashimoto novel see Kitchen (novel A kitchen, is a room or part of a room (sometimes called "kitchen However, guild members were limited to producing whatever their guild registry delegated them to. [37] These guild members offered food in their own homes to steady clientele that appeared day-to-day but at set times. The guest would be offered the meal table d'hôte, which is a meal offered at a set price with very little choice of dishes, sometimes none at all. Table d'hôte is a French Phrase which literally means "host's table" [38]
The first steps toward the modern restaurant were locations that offered restorative bouillons, or restaurants — these words being the origin of the name restaurant. Bouillon is a Municipality of Belgium. It lies in the country's Walloon Region and Luxembourg Province. This step took place during the 1760s - 1770's. Year 1770 ( MDCCLXX) was a Common year starting on Monday (see link for calendar of the Gregorian calendar (or a Common year starting on Friday These locations were open at all times of the day, featuring ornate tableware and reasonable prices. Tableware or Table Appointments includes the dishes, Glassware, and eating utensils ( Knives, Forks Spoons These locations were meant more as meal replacements for those who had "lost their appetites and suffered from jaded palates and weak chests. "[39]
In 1782 Antoine Beauvilliers, pastry chef to the future Louis XVIII, opened one of the most popular restaurants of the time — the Grande Taverne de Londres — in the arcades of the Palais-Royal. A pastry chef or pâtissier is a station Chef in a professional Kitchen, skilled in the making of pastries, Desserts and other Louis XVIII (17 November 1755 – 16 September 1824 Louis Stanislas Xavier de France, was a King of France and Navarre. Other restaurants were opened by chefs of the time who were leaving the failing monarchy of France, in the period leading up to the French Revolution. It was these restaurants that expanded upon the limited menus of decades prior, and led to the full restaurants that were completely legalized with the advent of the French Revolution and abolition of the guilds. This and the substantial discretionary income of the French Directory's nouveau riche helped keep these new restaurants in business. The Executive Directory ( Directoire exécutif) was a body of 5 single-male Directors that held executive power in France following Nouveau riche ( French for "new rich" or new money, refers to a person who has acquired considerable Wealth within his or her [40]
Places to dine out
- Restaurant - Over 5,000 in Paris alone, with varying levels of prices and menus. A restaurant is a retail establishment that serves prepared Food to Customers. Paris (ˈpærɨs in English; in French) is the Capital of France and the country's largest city Open at certain times of the day, and normally closed one day of the week. Patrons select items from a printed menu. In a Restaurant, a menu is a printed brochure or public display that shows the list of options for a diner to select Some offer regional menus, while others offer a modern styled menu. By law, a prix-fixe menu must be offered, although high-class restaurants may try to conceal the fact. Few French restaurants cater to vegetarians. Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea The Guide Michelin rates many of the better restaurants in this category. The Michelin Guide ( Le Guide Michelin) is a series of annual Guide books published by Michelin for over a dozen countries [41]
- Bistro(t) - Often smaller than a restaurant and many times using chalk board or verbal menus. A bistro, sometimes spelled bistrot, is a small Restaurant serving moderately priced simple meals in a modest setting Many feature a regional cuisine. Notable dishes include coq au vin, pot-au-feu, confit de canard, calves' liver and entrecôte. Coq au vin ( French: "rooster in wine" is a French Fricassee of Rooster cooked with Wine, Lardons The pot-au-feu ( French for "pot on the fire" is a French boiled dinner Duck Confit (confit de canard is a French dish made with the leg of the duck. The liver is a vital organ in the human body and is present in Vertebrates and some other animals In French the word entrecôte denotes a premium cut of beef used for steaks and roasts [41]
- Bistrot à Vin - Similar to caberets or tavernes of the past in France. A tavern or pot-house is loosely a place of Business where people gather to drink Alcoholic beverages and more than likely also be served Food Some offer inexpensive alcoholic drinks, while others take pride in offering a full range of vintage AOC wines. An appellation is a Geographical indication used to identify where the Grapes for a Wine were grown The foods in some are simple, including sausages, ham and cheese, while others offer dishes similar to what can be found in a bistro. [41]
- Bouchon - Found in Lyon, they produce traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. A bouchon is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise Cuisine, such as sausages duck pâté or roast pork ||-||} Lyon, also known as Lyons in English is a city in east-central France. The dishes can be quite fatty, and heavily oriented around meat. There are about twenty officially certified traditional bouchons, but a larger number of establishments describing themselves using the term. [42]
- Brasserie - French for brewery, these establishments were created in the 1870s by refugees from Alsace-Lorraine. In France, a brasserie is a café doubling as a Restaurant with a relaxed setting which serves single dishes and other meals A brewery is a dedicated building for the making of Beer, though beer can be made in the home and has been for much of beer's history Alsace-Lorraine (Reichsland Elsaß-Lothringen generally Elsass - Lothringen) was a territorial entity created by the German Empire in 1871 These establishments serve beer, but most serve wines from Alsace such as Riesling, Sylvaner, and Gewürztraminer. Alsace (Alsace alzas Alsatian and Elsass pre-1996 German: Elsaß; Alsatia is one of the 26 Regions of France, located on the eastern Riesling is a white Grape variety which originates in the Rhine region of Germany. Sylvaner or Silvaner is a variety of white Wine Grape grown primarily in Alsace and Germany, where its official name is Grüner Gewürztraminer (ɡəˈvʏrtstraˈminɚ guh-VURTS-trah-MEE-ner in English is an aromatic Wine Grape variety that performs best in cooler climates The most popular dishes are Sauerkraut and Seafood dishes. Sauerkraut ( English:, German:, Yiddish: ˈzɔi̯əʀˌkʀɔi̯t is finely shredded Cabbage that has been fermented by various Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such [41] In general, a brasserie is open all day, offering the same menu. [43]
- Café - Primarily locations for coffee and alcoholic drinks. CoFFEE is an Open source Software for computer supported collaborative learning (CSCL in a digital classroom Tables and chairs are usually set outside, and prices marked up somewhat en terrasse. The limited foods sometimes offered include croque-monsieur, salads, moules-frites (mussels and pommes frites) when in season. A croque-monsieur is a hot ham and Cheese (typically emmental or gruyère) grilled Sandwich. Salad is a mixture of cold foods usually including vegetables and/or fruits often with a dressing occasionally nuts or Croutons, and sometimes with the addition of The common name mussel is used for members of several different families of Clams or Bivalve Molluscs, from both saltwater and freshwater habitats French fries ( North American English; sometimes not capitalized chips ( British English) fries or French-fried potatoes (formal Cafés often open early in the morning and shut down around nine at night. [41]
- Salon de Thé - These locations are more similar to cafés in the rest of the world. These tearooms often offer a selection of cakes and do not offer alcoholic drinks. Many offer simple snacks, salads, and sandwiches. A snack food (commonly called a snack) is seen in Western culture as a type of food not meant to be eaten as a main Meal of the day – Breakfast Salad is a mixture of cold foods usually including vegetables and/or fruits often with a dressing occasionally nuts or Croutons, and sometimes with the addition of A sandwich is a food item made of two or more slices of Bread with one or more layers of a filling Teas, hot chocolate, and chocolat à l'ancienne (a popular chocolate drink) offered as well. Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market Hot chocolate (also known as hot cocoa, drinking chocolate or just cocoa) is a heated Beverage that typically consists of These locations often open just prior to noon for lunch and then close late afternoon. [41]
- Bar - Based on the American style, many were built at the beginning of the 20th century. A bar (also called a Pub or Tavern) is a business that serves drinks especially Alcoholic beverages such as beer liquor and mixed drinks for consumption The United States of America —commonly referred to as the These locations serve cocktails, whiskey, pastis and other alcoholic drinks. A cocktail is a style of Mixed drink. Originally a mixture of distilled spirits, Sugar, Water, and Bitters, the word has gradually Whisky (uisge-beatha or whiskey (uisce beatha or fuisce) refers to a broad category of Alcoholic beverages that are distilled from fermented Pastis ( or /pæsˈtɪs/ is an Anise -flavored Liqueur and Apéritif from France, typically containing 40–45% Alcohol by volume, [41]
- Estaminet - Typical of the Nord-Pas-de-Calais region, these small bars/restaurants used to be a central place for farmers, mine or textile workers to meet and socialize. Nord-Pas de Calais (French Nord-Pas de Calais; Dutch Noord-Nauw van Kales) is one of the 26 regions of France. Alongside the usual beverages (beers, liquors. . . ), one could order basic regional dishes, as well as play various indoor games. These estaminets almost disappeared, but are now considered a part of Nord-Pas-de-Calais history, and therefore preserved and promoted. .
Kitchen and dining room staff
Larger restaurants and hotels in France employ extensive staff and are commonly referred to as either the kitchen brigade for the kitchen staff or dining room brigade system for the dining room staff. This system was created by Georges Auguste Escoffier This structured team system delegates responsibilities to different individuals that specialize in certain tasks. Georges Auguste Escoffier (28 October 1846&ndash12 February 1935 was a French Chef, Restaurateur and culinary writer who popularized and updated The following is a list of positions held both in the kitchen and dining rooms brigades in France. [44]
Kitchen brigade
- Chef de cuisine (Kitchen chef) - Responsible for overall management of kitchen. A chef is a person who cooks professionally In a professional kitchen setting the term is used only for the one person in charge of everyone else in the kitchen the executive They supervise staff, create menus and new recipes with the assistance of the restaurant manager, make purchases of raw food items, trains apprentices and maintains a sanitary and hygiene environment for the preparation of food. [44]
- Sous-chef de cuisine (Deputy kitchen chef) - Receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present. [44]
- Chef de partie (Senior chef) - Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes. Those that work in a lesser station are commonly referred to as a demi-chef. [44]
- Cuisinier (Cook) - This position is an independent one where they usually prepare specific dishes in a station. They may also be referred to as a cuisinier de partie. [44]
- Commis (Junior cook) - Also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. [44]
- Apprenti(e) (Apprentice) - Many times they are students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work. [44]
- Plongeur (Dishwasher) - Cleans dishes and utensils and may be entrusted with basic preparatory job. [44]
- Marmiton (Pot and pan washer) - In larger restaurants takes care of all the pots and pans instead of the plongeur. [45]
- Saucier (Saucemaker/Sauté cook) - Prepares sauces, warm hors d'oeuvres, completes meat dishes and in smaller restaurants may work on fish dishes and prepares sautéed items. A Saucier is a position in the classical brigade style kitchen, which is still used in large commercial kitchens such as some restaurants In Cooking, a sauce is Liquid or sometimes semi- Solid food served on or used in preparing other Foods Sauces are not consumed by themselves ApetitizerShpjpg|thumb|Swiss cuisine ( Schynige Platte)]] Hors d'œuvre ( French literally 'outside the work' English ɔrˈdɝv or appetizers are This is one of the most respected positions in the kitchen brigade. [44]
- Rôtisseur (Roast cook) - Manages a team of cooks that roasts, broils and deep fries dishes. [44]
- Grillardin (Grill cook) - In a larger kitchen this person prepares the grilled foods instead of the rôtisseur. [46]
- Friturier (Fry cook) - In larger kitchens this person prepares fried foods instead of the rôtisseur. [46]
- Poissonnier (Fish cook) - Prepares fish and seafood dishes. [45]
- Entremetier (Entrée preparer) - Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes. [44]
- Potager (soup cook) - In larger kitchens this person reports to the entremetier and prepares the soups. [46]
- Legumier (Vegetable cook) - In larger kitchen this person also reports to the entremetier and prepares the vegetable dishes. [46]
- Garde manger (Pantry supervisor) - responsible for preparation of cold hors d'oeuvres, prepares salads, organizes large buffet displays and prepares charcuterie items. Garde manger mãʒe "keeper of the food" or pantry supervisor refers to the task of preparing and presenting cold foods ApetitizerShpjpg|thumb|Swiss cuisine ( Schynige Platte)]] Hors d'œuvre ( French literally 'outside the work' English ɔrˈdɝv or appetizers are Charcuterie (IPA /ʃɑrˌkutəˈri ʃɑrˈkutəri/ IPA-fr /ʃarkütəˈri/ derived from the French words for flesh ( chair) and cooked ( cuit) or in Italian [44]
- Tournant (Spare hand/ roundsman) - Moves throughout kitchen assisting other positions in kitchen
- Pâtissier (Pastry cook) - Prepares desserts and other meal end sweets and for location without a boulanger also prepares breads and other baked items. A pastry chef or pâtissier is a station Chef in a professional Kitchen, skilled in the making of pastries, Desserts and other They may also prepare pasta for the restaurant. [45]
- Confiseur - Prepares candies and petit fours in larger restaurants instead of the pâtissier. A petit four (plural petits fours) is a small Cake generally eaten at the end of a meal or served as part of a large Buffet. [46]
- Glacier - Prepares frozen and cold deserts in larger restaurants instead of the pâtissier. [46]
- Décorateur - Prepares show pieces and specialty cakes in larger restaurants instead of the pâtissier. [46]
- Boulanger (Baker) - Prepares bread, cakes and breakfast pastries in larger restaurants instead of the pâtissier. Several notable persons share the very typical French / Francophone surname Boulanger which is the equivalent of the English surname Baker, of [45]
- Boucher (Butcher) - butchers meats, poultry and sometimes fish. May also be in charge of breading meat and fish items. [46]
- Aboyeur (Announcer/ expediter) - Takes orders from dining room and distributes them to the various stations. This position may also be performed by the sous-chef de partie. [46]
- Communard - Prepares the meal served to the restaurant staff. [46]
- Garçon de cuisine - Performs preparatory and auxiliary work for support in larger restaurants. [45]
Dining room brigade
- Directeur de la restauration (General manager) - Oversees economic and administrative duties for all food related business in large hotels or similar facilities including multiple restaurants, bars, catering and other events. [47]
- Directeur de restaurant (Restaurant manager) - Responsible for the operation of the restaurant dining room which includes managing staff, hiring and firing staff, training of staff and economic duties of the such matters. Restaurant management is the profession of managing a restaurant In larger establishments there may be an assistant to this position who would replace this person in their absence. [47]
- Maître d'hotel - Welcomes guests, and seats them at tables. They also supervise the service staff. It is this person that commonly deals with complaints and verifies patron bills. [47]
- Chef de salle - Commonly in charge of service for the full dining room in larger establishments, this position can be combined into the maître d'hotel position. [46]
- Chef de rang - The dining room is separated into sections called rangs. Each rang is supervised by this person to coordinate service with the kitchen. [47]
- Demi-chef de rang or commis de rang - (Back waiter) - Clears plates between courses if there is no commis débarrasseur, fills water glasses and assists the chef de rang. [46]
- Commis débarrasseur - Clears plates between courses and the table at the end of the meal. [47]
- Commis de suite - In larger establishments, this person brings the different courses from the kitchen to the table. [47]
- Chef d'étage (Captain) - Explains the menu to the guest and answers any questions. This person often performs the tableside food preparations. This position may be combined with the chef de rang in smaller establishment. [46]
- Chef de vin or Sommelier (Wine waiter) - Manages wine cellar by purchasing and organizing as well as preparing the wine list. A sommelier (pronounced /sɔməˈlje/ or suh-mal-'yAy or wine steward, is a trained and knowledgeable wine professional commonly working in fine Restaurants This person also advises the guest on wine choices and serves it. Larger establishments will have a team of sommeliers that are managed by the chef sommelier or chef caviste. [47]
- Serveur de restaurant (Waiter) - This position found in smaller establishments performs the multiple duties of various positions in the larger restaurants in the service of food and drink to the guest. [47]
- Responsable de bar or Chef de bar (Bar manager) - Manages the bar in a restaurant which includes ordering and creating drink menus, they also over see the hiring, training and firing of barmen. Also manages multiple bars in a hotel or other similar establishment. [47]
- Barman (Bartender) - Serves alcoholic drinks to guests. [47]
- Dame du vestiaire - Coat room attendant who receives and returns guests coats and hats. [47]
- Voituriers (Valet) - Parks guests cars and retrieves them upon the guest exiting the restaurant. [47]
Notes
- ^ Wheaton, 1-7.
- ^ Wheaton, 9-12.
- ^ Wheaton, 13-15.
- ^ Wheaton, 15-16.
- ^ Wheaton, 18-21.
- ^ Wheaton, 71-72.
- ^ Wheaton, 72-73.
- ^ Wheaton, 73.
- ^ Wheaton, 81.
- ^ Wheaton, 85.
- ^ Wheaton, 114-120.
- ^ Wheaton, 149-154.
- ^ Wheaton, 155.
- ^ Mennell, 144-145.
- ^ Mennell, 144-148.
- ^ Mennell, 157-159.
- ^ Mennell, 159-160.
- ^ Mennell, 160-162.
- ^ Escoffier, Foreword.
- ^ a b c Mennell, 163-164.
- ^ Hewitt, 109-110
- ^ Dominé, 13.
- ^ Dominé, 55
- ^ Dominé, 93.
- ^ Dominé, 129,132.
- ^ Dominé, 153,156,166,185.
- ^ Dominé, 197,230.
- ^ Dominé, 237.
- ^ Dominé, 259, 295.
- ^ Dominé, 313.
- ^ Dominé, 349,360.
- ^ Dominé, 387,403,404,410,416.
- ^ Dominé, 435,441,442.
- ^ Imported crayfish are unrestricted, and many arrive from Pakistan. Pakistan () officially the Islamic Republic of Pakistan, is a country located in South Asia, Southwest Asia, Middle East and
- ^ a b Steele, 82.
- ^ a b Foder's, 342.
- ^ Spang, 8-10.
- ^ Spang, 30-31.
- ^ Spang, 34-35.
- ^ Spang, 140-144.
- ^ a b c d e f g Dominé, 30.
- ^ Boudou
- ^ Les brasseries ont toujours l'avantage d'offrir un service continu tout au long de la journée, d'accueillir les clients après le spectacle et d'être ouvertes sept jours sur sept, quand les restaurants ferment deux jours et demi par semaine. (Brasseries have the advantage of offering uninterrupted service all day, seven days a week, and of being open for the after-theatre crowd, whereas restaurants are closed two and a half days of the week) — (Jean-Claude Ribaut in Le Monde, 8 feb 2007)
- ^ a b c d e f g h i j k l Dominé, 32. Le Monde (The World is a
- ^ a b c d e Dominé, 33.
- ^ a b c d e f g h i j k l m The Culinary Institute of America, 8.
- ^ a b c d e f g h i j k l Dominé, 33.
Works cited
- Boudou, Evelyne and Jean-Marc Boudou. Les bonnes recettes des bouchons lyonnais. Seyssinet : Libris, 2003. ISBN 978-2847990027
- Dominé, André (ed. ). Culinaria France. Cologne: Könemann Verlagsgesellschaft mbh, 1998. ISBN 978-3833111297
- Escoffier, Georges Auguste. Escoffier: The Complete Guide to the Art of Modern Cookery. Translated by H. L. Cracknell and R. J. Kaufmann. New York: John Wiley and Sons, 2002. ISBN 978-0471290162
- Foder's. See It. France. 2nd edition. New York:Foder's Travel Publications, 2006.
- Hewitt, Nicholas. The Cambridge Companion to Modern French Culture. Cambridge: The Cambridge University Press, 2003. ISBN 978-0521794657
- Mennel, Stephan. All Manners of Food: eating and taste in England and France from the Middle Ages to the present. 2nd ed. , Chicago: University of Illinois Press, 1996. ISBN 978-0252064906
- Spang Rebecca L. , The Invention of the Restaurant. 2nd ed. , Harvard University Press, 2001. ISBN 978-0674006850
- Steele, Ross. The French Way. 2nd edition. New York: McGraw-Hill, 2006.
- The Culinary Institute of America. The Professional Chef. 8th ed. Hoboken, NJ: John Wiley & Sons, INC, 2006. ISBN 978-0764557347
- Wheaton, Barbara Ketcham. Savoring the Past: The French Kitchen and Table from 1300 to 1789. New York: First Touchstone, 1996. ISBN 978-0684818573
See also
- Larousse Gastronomique
- Le Répertoire de la Cuisine
- French paradox
- List of recipes
- List of French cheeses
External links
- French Recipes and FoodHuge list of authentic French recipes for every skill level, regional foods, and cooking techniques. Larousse Gastronomique is an Encyclopedia of Gastronomy. The majority of the book is French cuisine with many French dishes cooking techniques Le Répertoire de La Cuisine by Louis Saulnier, is a Reference book available in the original French and in English Translations The French paradox refers to the observation that the French suffer a relatively low incidence of Coronary heart disease, despite having a diet relatively rich in Recipes by category Albanian cuisine The following is a List of cheeses from France. France is home to a very large variety of cheese types
- Provençal Cuisine Guide and Recipes
- Traditionnal Normandy Cuisine
- Eating the French way
- The regional French food
- Mediterranean Lifestyles: French Cooking historical and cultural review of French cuisine
- One Recipe, Several Centuries - French recipes across several centuries for three French desserts
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