French Cuisine

A little bit of history

Is there any country more renowned for its food than France? French
cuisine is arguably the most revered on earth – indeed the very word
"cuisine" is French. Training in traditional French methods and cooking
techniques is considered a core component of many a chef’s basic
education, regardless of their country of origin
French cuisine consists of the cooking traditions and practices
from France.
In the 14th century Guillaume Tirel, a court chef known as "Taillevent",
wrote Le Viandier, one of the earliest recipe collections of medieval
France. During that time, French cuisine was heavily influenced
by Italian cuisine. In the 17th century, chefs François Pierre La
Varenne and Marie-Antoine Carême spearheaded movements that
shifted French cooking away from its foreign influences and developed
France's own indigenous style. Cheese and wine are a major part of the
cuisine. They play different roles regionally and nationally, with many
variations and appellation d'origine contrôlée (AOC) (regulated
appellation) laws.
Knowledge of French cooking has contributed significantly to Western
cuisines. Its criteria are used widely in Western cookery school boards
and culinary education. In November 2010, French gastronomy was
added by the UNESCO to its lists of the world's "intangible cultural
heritage"
What is special in French cuisine?
The French have elevated food into an art form. Nowhere else on earth
is so much attention paid to what people are going to eat and how they
are going to eat it. The reason is steeped in history – the fostering of
the royal court, the subsequent revolution, the discipline of the
apprentice system, the quality of ingredients and creativity of the chefs,
the availability of incredible produce and simply, the love of good food.
The focus on food has elevated French chefs to almost godlike status
and one of the symbols is the coveted Michelin star system that rates
chefs and restaurants. Published since 1900, it awards stars to a very
small number of European restaurants of outstanding quality.
There are many regions with their own specialty foods, and the origin
of produce is of critical importance – from cheese and butter to salt and
wine, the DOC symbol denoting its origin is highly prized. Many people
shop every day to source the freshest produce and local markets are an
essential part of life.
French cuisine has developed fine techniques and perfected the
equipment needed for many jobs. Some families pass on treasured
cooking pots and crêpe pans through generations.
Like so many countries, the character of the food varies considerably by
region. Paris is famous for its incredible cheeses, chocolates, pastries
and gateaux; the centre is known for its hearty peasant fare, pâté
and clafoutis (a kirsch-laden dark cherry pie); Burgundy is home to coq
au vin, Dijon mustard and escargots; coastal Brittany has abundant
fresh seafood, such as moules marinières(mussels in white wine) and
moules frites (mussels with French fries); and Bordeaux is synonymous
with many of the most decadent of French foods – foie gras, truffles,
duck confit, and fine wines and cognac.
From the simplest crusty baguette eaten with ripe brie to a beautiful
lobster bisque or hearty boueuf bourguignon, France is heaven for any
food lover.
There are many dishes that are considered part of French national
cuisine today.
A meal often consists of three courses, hors
d'œuvre or entrée (introductory course, sometimes soup), plat
principal (main course), fromage (cheese course) or dessert, sometimes
with a salad offered before the cheese or dessert.
Basil salmon terrine

Bisque is a smooth and creamy French potage.

Foie gras 
Croque monsieur

Pot au feu is a cuisine classique dish.

Steak frites is a simple and popular dish.

 Baguette often accompanies the meal.

Some French cheeses

Typical French pâtisserie
Mille-feuille

Macaron
Eclair
Desserts
Crème brûlée

Mousse au chocolat

 
Crêpe
 

The Best French Food Traditions 

Finish with fromage (cheese)
The most quintessential French food tradition is undoubtedly a plate
of cheese after dinner. Chèvre, Roquefort, Comte or Camembert, a
French dinner without bread and cheese is thought of as uncivilized and
incomplete. Cheese is said to aid in digestion and clean the palate, and
is a great way to leisurely finish a family meal.

Aligot for breakfast

Aligot is a traditional French dish made up of mashed potatoes, cream,
butter, garlic and most importantly, melted cheese.
Traditionally, Cantal or Tomme cheese is used and the dish is served
alongside beef, poultry or lamb. By whipping melted cheese into the
potatoes, this simple trick transforms ordinary mashed potatoes into
the ultimate comfort food. Aligot is typically seen as a side dish on
menus but can also be enjoyed as the main course alongside a bottle of
red wine. A warm and cozy main dish, some gourmands in the South of
France even have Aligot for breakfast on extra chilly mornings.

Appreciate the little things with artisanal butter

The French take the time to care for where their ingredients come
from, and savor even the simple things like butter. A French chef’s not-
so-secret weapon, butter has a deeper appreciation in France, one that
is quite well deserved. This creamy, salty, perfectly oily spread finds a
home in French kitchens, and is applauded for its ability to complete a
dish. With few exceptions, artisanal butter is free of added flavors,
coloring and other chemicals, which can’t be said for its mass produced,
non-fat counterparts.

What’s a desk lunch? Make lunch a formal, multi course affair

In America, it is the norm to rush through lunchtime, munching on a
granola bar while running errands or suffering through a lackluster
salad while sitting in front of a computer screen. In France lunch is
celebrated. Often more important than dinner, ‘dejeuner‘ is enjoyed at
the table at a leisurely pace with bread, wine and friends. It can even
take up to two hours, and is seen as an opportunity to slow down,
spend time with family or friends, and decompress. In a culture
dominated by hard workers and stressful days, every American could
benefit from a leisurely lunch.

Savor soup until the last drop with Chabrol, or drunken broth
A tradition amongs farmers in the South of France, Chabrol is the
practice of pouring a splash of red wine into the bottom of a soup bowl
along with the last few spoonfuls of soup. The soup and wine mix
together and marry flavors, making for an even heartier bowl of warm
and savory broth. The farmers don’t miss a drop by picking up the bowl
with their hands and slurping up the rest of the soup mixed with