FRENCH CUISINE

OFFICIAL NAME: French Republic

FORM OF GOVERNMENT: Republic
CAPITAL: Paris
POPULATION: 66,259,012
OFFICIAL LANGUAGES: French
MONEY: Euro
AREA: 210,026 square miles (543,965 square
km)
RELIGION: Roman Catholic
 GEOGRAPHY
France, the largest country in Western Europe, has
long been a gateway between the continent's
northern and southern regions. Its lengthy
borders touch
• Germany and Belgium in the north
• the Atlantic Ocean in the west
• the Pyrenees Mountains and Spain in the south
• the Mediterranean Sea in the southeast
• the Alps, Switzerland, and Italy in the east
 CLIMATE
Three types of climate :
1. The oceanic climate, prevailing in the western parts of the
country, is one of small temperature range, ample rainfall,
cool summers, and cool but seldom very cold winters.
2. The continental (transition) type of climate, found over
much of eastern and central France, adjoining its long
common boundary with west-central Europe, is
characterized by warmer summers and colder winters
than areas farther west; rainfall is ample, and winters tend
to be snowy, especially in the higher areas.
3. The Mediterranean climate, widespread throughout the
south of France (except in the mountainous southwest), is
one of cool winters, hot summers, and limited rainfall.
 TOPOGRAPHY
• France topographically is one of the most varied
countries of Europe, with elevations ranging from 7 ft
below sea level at Rhône River delta to the highest
peak of the continent, Mont Blanc (4,807 m/15,771
ft), on the border with Italy. Much of the country is
ringed with mountains. In the northeast is the
Ardennes Plateau, which extends into Belgium and
Luxembourg; to the east are the Vosges, the high
Alps, and the Jura Mountains; and along the Spanish
border are the Pyrenees, much like the Alps in
ruggedness and height.
• The core of France is the Paris Basin, connected in the
southwest with the lowland of Aquitaine. Low hills
cover much of Brittany and Normandy. The old, worn-
down upland of the Massif Central, topped by extinct
volcanoes, occupies the south-central area. The valley
of the Rhône, provides an excellent passageway from
the Paris Basin and eastern France to the
Mediterranean.
• There are three other main river systems: the Seine,
draining into the English Channel; the Loire, which
flows through central France to the Atlantic; and the
Garonne, which flows across southern France to the
Atlantic.
 HISTORY of FRENCH CUISINE
During ancient times Paris was the main central hub of
cultural and economic activity, and the most highly skilled
culinary craftsmen were to be found there. Market in Paris
such as “LES HALLES” was very important for the
distribution of food. This market made France produce its
characteristic identity which was known as “GUILD
SYSTEM,” developed in the middle ages.
There were two basic groups of guilds:
1) First group were those who supplied Raw Materials,
Butchers , Fishmongers (Fish seller), Grain Merchants,
Gardeners.
2) Second group were those who supplied
prepared foods, Bakers, Pastry cooks, Sauce makers,
and Caterers.
There were also guilds that offered both
Raw materials and prepared foods such as
“CHARCUTIERS” (e.g. Pork Butchers, Saw Bones) and
“ROTTISSEURS” (e.g. Roast meat). They used to supply
both cooked meat pies as well as Raw meat and
Poultry.
Haute cuisine was established during 17th century with a chef
named “La Varenne”. He was the author of the book “Le
Cuisinier Francois” and thus he is credited with publishing the
first true French Cook Book.
His book included the preparation of “Roux” (a mixture
of wheat flour, fat and clarified butter) using pork fat.
His recipes changed the style of cookery known in the
Middle Ages. He introduced new techniques aimed at
creating somewhat lighter dishes and more modest
presentation of Pies as individual Pastries.
La Varrene also published a book on pastry in 1667
entitled “Le Parfait Confiturier”.
Some important refinements were introduced such as a
glass of wine added to Fish Stock during 17th century.
After the French Revolution a new rule was
introduced that any chef can produce and sell any
culinary items he wished.
The chef of this period was Marie-Antoine
Carème (1784), called the “King of Chefs.”
He focused on the style of making Sauces and
named them “Mother Sauces“ (Espagnole, Veloute
and Béchamel).
Carème had over one hundred sauces in his
working data collection.
In the late 19th century “George Auguste Escoffier,” credited
for the modernization of haute cuisine and organizing what
should be the national cuisine of France. “The Ritz Carlton”
was the first hotel he worked for, where he created a system
of “Parties” or “Brigade System”, which separated the
kitchen into five departments. A
Escoffier’s largest contribution was the publication of
“Le Guide Culinaire” in 1903, which established the
fundamental of French Cookery.
“Le Guide Culinaire” emphasized the use of heavy
sauces and leaned toward lighter “Fumets” (can be said as
Stock), which are the essence of flavor taken from meats,
fishes and vegetables.
The use of common ingredients was also included in
the book instead of expensive ones.
Dishes such as “Peche Melba” (a dessert) and “Crepes
Suzette” (dessert) were some of Escoffier’s inventions.
 The 4 Approaches to French Food

• Classical French cuisine which is rich and filling,

with many dishes using cream-based sauces.
• Haute cuisine is classical French cuisine taken to
its most sophisticated and extreme. Food is
elegant and elaborate with a strong emphasis on
presentation. Only the finest ingredients are used
and the meal is correspondingly expensive.
• Nouvelle Cuisine was developed in the 1970s, as
a reaction against the classical school of cooking.
The food is simpler and lighter. Portions are
smaller and less rich; the heavy cream sauces of
the classical approach are particularly avoided.
Cooking is less elaborate and quicker, with more
emphasis on seasonal ingredients.
• Cuisine du terroir focuses on regional specialities
and is somewhat more rustic in nature. Local
produce and food traditions are the main focus.
 French Food Facts
• The most famous and successful restaurant
guide in France is the Michelin Guide Rouge
(Michelin Red Guide), which has
approximately 50% market share. It has
enormous influence; the award of a single star
by the Guide Rouge to a restaurant can add
25% to its turnover and the loss of a star can
mean financial ruin for a restaurant.
• Researchers are still trying to explain the ‘French
paradox’ - low rate of chronic heart disease
despite high saturated fat diet; some
explanations include their consumption of red
wine, the French style of eating and/or the
saturated fats being mostly from dairy. The
French also have one of the longest life
expectancies of any EU country (longest for
females, 3rd longest for males) and the incidence
of obesity is very low (lowest in EU for men and
2nd lowest for females).
• The French consume enough cheese to provide
25 kg of cheese per person, making them the
largest cheese consumers in the world. In
addition the French produce over 300 different
kinds of cheeses. In addition to its use in cooking,
cheese is often served as a course in itself. In this
case, it is served after the main meal but before
dessert. This typically consists of a platter with
three or four different cheeses, from which
guests can slice pieces according to their
preferences. Slices of a baguette are typically
provided at the same time.
• A truffle in the west sometimes means
chocolates but in France, truffles are edible
underground fungi. Believed to be an
aphrodisiac, they are a favorite food in France.
They are cultivated by men called
trufficulteurs, who use trained pigs or dogs to
hunt by smell alone for the truffles, which
smell like walnuts or sunflower seeds.
 French Holidays
• Major French holidays include Christmas
(December 25), New Year's Day (January 1),
and Bastille Day (July 14). On Bastille Day, named
for the prison that citizens stormed on July 14,
1789, the French celebrate their liberation
(freedom) from the monarchy and the beginning
of their Republic. There are fireworks, dances,
and parties with picnics. Picnics almost always
include fromage (cheese board/platter), such as
Camembert, brie, chevre (goat's milk cheese),
or Roquefort.
• For Christmas, the French have large feasts with
many courses, which usually end with a Bûche de
Noël, or Yule log. This cake is shaped to look like a
log of wood because of the traditional French
custom of lighting a real log at Christmas. On the
first Sunday of January, the Christian holiday,
Epiphany, is celebrated, marking the three kings'
visit to the newborn baby Jesus. For this
occasion, a special dessert called la galette des
rois, is prepared. A small token, either a bean
or porcelain toy, is baked inside.