Presentation

of
English
on
French cuisine
 Introduction to French cuisine
• The most famous cuisine of the world.
• French cuisine is a style of cooking derived from
the nation of France.
• French cuisine was codified in the 20th century
by Auguste Escoffier to become the modern
version of haute cuisine.
• There are many significant regional dishes that
have become both national and regional.
• Cheese and wine are a major part of the cuisine
 Introduction to French cuisine
• They use different types of spices and herbs to
give the proper flavor and texture.
• This cuisine is influenced by Portuguese, and
African countries.
• The use to eat mostly fish, seafood, game
birds, veal, green vegetables.
• Chef Paul Bocuse is known as the father of
French cuisine.
• Ham is also popular in this cuisine,
 Characteristics of cuisine
• The first characteristic is a rejection of excessive
complication in cooking.
• Second, the cooking times for most fish, seafood,
game birds, veal, green vegetables.
• 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.
 Characteristics of cuisine
• It has 17 courses menu.
• Fifth, strong marinades for meat and game
ceased to be used.
• Sixth, they stopped using heavy sauces such as
espagnole.
• New techniques were embraced and modern
equipment are often used. Bocuse even used
microwave ovens.
• they used regional dishes for inspiration instead
of haute cuisine dishes
 Herbs
• Popular Herbs in French Cooking:-
• Basil- Basil is a popular herb to mix with
tomatoes and other fresh vegetables in French
cuisine.
• Thyme- Thyme belongs to the mint family and
enjoys full sun and moderate water. This
refreshing herb is strongly scented.
• Rosemary- Rosemary has a bright, refreshing
flavor that complements poultry and vegetable
recipes
• French Tarragon- French tarragon, an anise-
scented herb, is especially popular in French
seafood dishes and it pairs nicely with mustard.
 sauces
• Béchamel - The classic white sauce. The king
of all sauces, it is often referred to as a cream
sauce because of its appearance and is
probably used most frequently in all types of
dishes.
• Velouté – It is a stock-based white sauce. It
can be made from chicken, veal or fish stock.
• Espagnole, or brown sauce, is traditionally
made of a rich meat stock. a nicely browned
roux.
 sauces
• Hollandaise this sauce is made with an
emulsion of egg yolks and fat. Hollandaise is
made with butter, egg yolks and lemon juice.
• Mayonnaise – Mayonnaise sauce is made
with emulsion of vegetable oil, egg yolks,
lemon juice.
 Most famous dishes
• Steak frites- (steak and fries)
• Poulet frites- (chicken and fries)
• Blanquette de veau- (Blanquette of veal)
• Coq au vin- (rooster in red wine)
• Pot au feu- (beef stew with mixed vegetables)
• Bouillabaisse- (fish soup)
• Foie de veau- (calf's liver)
• Foie gras- (fatty duck or goose liver)
Chef Paul Bocuse