MODULE 3

FRENCH
CUISINE
 PREFACE

French cuisine developed throughout the centuries influenced by the many surrounding cultures of
Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western
coastlines of the Atlantic, the Channel and inland.
In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the
earliest recipe collections of medieval France. 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.
Culinary tourism and the Guide Michelin helped to acquaint people with the cuisine bourgeoise of the urban
elite and the peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has
also had great influence over the cuisine in the southwest of France. Many dishes that were once regional
have proliferated in variations across the country.
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".
 UNIT III

FRENCH CUISINE

Learning Outcomes:
1. Discuss the history, culture and evolution of different cuisine in each region of France.
2. Cite an examples of regional ingredients and dishes from the different regions in France.
3 Prepare a French Food.
INTRODUCTION
 A Culinary Tradition The French have one of the oldest and best culinary tradition in the world.
Some of the most famous culinary schools are located in France.
 Food in France varies from region to region. This is the reason many people are unsure, what to
refer to as French food. People in one area of France eat completely different food than people
who live in another part of France.
 The French have used local French ingredients in their food for thousands of years. Those who live
on the coastal eat a lot fish food, while those who live on the farmlands have a diet rich in dairy
products and meat.

 In the middle Ages, Guillaume Tirel Taillevent, a court chef, wrote Le

Viandier, one of the earliest recipe collections of Medieval France.

 In the 17th century, La Varenne and the notable chef of Napoleon and
other dignitaries, Marie-Antoinete Carème , moved toward fewer spices
and more liberal usage of herbs and creamy ingredients, signaling the
beginning of modern cuisine.

 Cheese and wine are a major part, playing different roles

regionally and nationally, with many variations and Appellation d”
Origine Controlee regulated appellation) laws.

MARIE-ANTOINE CAREME
\

 French cuisine was codified in the 20 th century by Escoffier to

become the modern version of haute cuisine;
Escoffier, however, left out much of the regional culinary
character to be found in the regions of France.

 Gastro-tourism and the guide Michelin helped to acquaint people

with the rich bourgeois and peasant cuisine of the French
countryside starting in the 2oth century.
 Gascon cuisine has also had great influence over the cuisine in
the southwest of France. Many dishes that were once regional
have proliferated in variations across the country.
 STRUCTURE OF MEAL
 Le petit dѐjeuner (breakfast) is often a quick meal consisting of
“tartines” (slices) of French bread with jelly, croissants or painau
chocolat (a pastry filled with chocolate) along with coffee or
tea.The French usually have their breakfast from 7 a.m to 8 a.m.

 In large cities a majority of working people and students eat their

lunch at a corporate or school cafeteria, which normally serve
complete meals. – Le dejeuner (lunch) was once a two hour med-
day meal but ha recently seen a trend toward the one hour lunch
break.

 Snack (Gouter) This is the form of meal eaten by the young

children and the old citizens of France. The Gouter is taken
between 4 p.m. to 6 p.m.

 Le diner (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. Dinner (diner) & The is often
accompanied by bread, wine and mineral water. Dessert would be fresh fruit
WINE
 French wine traces its history to the 6th century BC. Wine is
produced all throughout France, in quantities between 50 and
60 million hectoliters per year, or 7-8 billion bottles.

 The important forms of vine are Champagne, Bourgogne,

Bordeaux and the Beaujolais. France is one of the largest
wine producer in the world. With everyday meals, ordinary
wines are served, although it is expected that the style of
wine match the style of food.

 Unlike other countries in France, wine is considered a standard part of everyday

meals, and is neither expensive nor reserved for special occasions

 The well-known brands of Vine are Champagne, Bourgogne and Bordeaux. The wines
produced range from expensive high-end wines sold internationally to more modest
wines usually only seen within France.
 The French love cheese with their wine. However, wine is usually given at most
restaurants for lunch and dinner. In France, beer is considered a luxury and expensive
to purchase.
 FOOD AND REGIONAL INFLUENCE

 French regional cuisine is characterized by its

extreme diversity and style. Traditionally, each
region of France has its own distinctive cuisine.

 Paris and lle-de-France are the central regions where

almost anything from the country is available as everything
starts and end here. Over 9000 restaurant exist in Paris
and almost every cuisine can be had here. High quality
Michelin Guide restaurant were reproduce quickly here.

 Game and ham are popular in Champagne. Beside this the special sparkling wine
simply known as Champagne is also from this region.

 Fine Fruit preserves are known from Lorraine as well as

“Quiche” are also found here

 Alsace is heavily influenced by the German food culture. The

wines and Beers made in the area are similar to the style of
Germany in it.
 The coastline supplies many Crustaceans, Sea Bass, Monk
Fish and Herring.

 Normandy has top quality seafood such as Scallops as

Scallops and Sole

 Brittany has a large supply of Lobster, Crayfish and

Mussels. Buckwheat are also grown here on large scale
 Nord grows ample amounts of Wheat, Sugar Beet and Chicory,
Cauliflower and Artichokes considered some of the best in the
country
 High quality fruits come from the Loire valley and Central France which includes
Cherries grown from the liqueur “Guignolet” Strawberry and Melon are also produce
of High quality here.

 Fish is served here with Beurre Blanc sauces as well as high

quality goat cheese. Vinegar is the specialty ingredients used here.
High quality Mushrooms are also used as a young vegetable

BURGANDY
 Burgandy are known for its ‘Wines”. Pike, Perch, Crab, Snails, Charolais
beef, Red currant, Black currant, Honey cake, Chaource and Epoisses
cheese are all specialties of local cuisine for both Burgundy and Franche
– comte.

 Crème de cassis is a popular liquor made from the Black currants. Dijon
mustard is also specialty of Burgundy cuisine. Fruits and Young vegetables
are popular in the cuisine from the Rhone Valley.

 Lyon supply high quality Sausages, while Apples region supply their
specialty cheeses like Beaufort, Abondance. Reb, Tommelochon,
Tomme and Vacherin. Liquor name “Chartreuse” is produced here
which is named after Chartreuse mountains in this region.

BORDEAUX
 Bordeaux is known for its Wine, as some areas offering specialty
Grapes for its wine gascony and Perigord ares cuisine includes
high quality Pates, Terrines, Confits and Magrets. This is one of
the regions who are famous for the Foie gras 9it’s a liver of duck or
goose.

 This areas in France has high quality Poultry and offers high quality Hams and dry
sausages (it is usually made from ground meat mixed with salt, herbs, spices)
White corn and Haricot Bean are grown heavily in these areas which are useful in
making dishes like Cassoulet. These areas produce high quality “black Wine” as
well as high quality “Truffles” and “mushrooms"

PROVENCE AND COTE D’ AZUR

 Provence and cote d’ Azur region is rich in quality Vegetables, fruits and Herbs.
The region also produces a large amount of olive and creates superb Olive Oil.
 Thirteen desserts in Provence are the traditional Christmas desserts. Honey is the
prized ingredient in this region. Truffles are commonly seen in Provence during
winter.
 Cheeses are produced here in which “Brocciu” is most popular. Clementines.
Lemons, Nectarines and Fig are grown here. Corsica offers a variety of wines and
liqueurs including Cap corse, Patrimonio and many more.
BRETON
 Breton Coast is famed for the orchards of apple. The salt marshes along the coast
are ideal for lamb farming and the region is proud for its meat
 The meadows provides excellent grazing and the cattle here produce richest
milk products. On shore Normandy boasts of lush meadows and orchards.
 Normandy’s Coastline is dotted with innumerable tiny fishing ports. It is the home
of sole, cod, herring and Oysters & therefore produce excellent cider & Calvados.
ALSACE AND LORRAINE
 Along with Bordeaux these are famous for fruit orchids and have given world the
most exotic liqueurs. Eg. Mirabelle, Kirch, Fromboise etc.
 ALSACE AND LORRAINE, the two provinces boast the most fertile soil in France.
Geese are the most important ingredients of world’s most expensive delicacy.
 Since both the provinces have often been under German suzerainty. So German
influence is ardent in their cooking.
Particularly in Alsace, where sausage, Pate de foie gras & sauerkraut are popular.
LORRAINE’S food has more French characteristics.
 Its renowned delicacy is Quiche Lorraine. Alsace’s other prized product is white
cheese including very popular munster.
The two provinces are famous for fruit tarts, cherry plums, bacon tart & apple.

PROVENCAL CUISINE
 In the Provencal cuisine the dishes are prepared in their own juice. The most
important difference between the Haute cuisine & Provencal Cuisine is its sauces.
Very often misconstrued as a rural food consumed by country bumpkins.
Provencal cooking many not have the same following outside of France but within
the country, dish for dish it is just popular as haute cuisine.
 There can be no two opinions that the sauce thus prepared is better than all the
fabricated sauces. One of the finest example of the Provencal cooking is the
classic Coq Au Vin. In this dish all the ingredients are put in the casserole and
cooked in the oven garnish and served in its own natural juice.

 Other important difference is that Provençale cooking is done with the home grown
ingredients. Eg. All the NICOISE cooking is dominated by tomatoes 7 Garlic
COMMON INGREDIENTS AND PRODUCTS
 Specialty by Season In summer, Salads and fruits dishes are popular because
they are refreshing and produce is inexpensive and abundant. At the end of
summer, Mushrooms are grown plentiful and appear throughout the France.
 The hunting season, starts from September and end in February. During this time
all the Game animals are eaten in a large quantity. When winter turns to Spring,
Shellfish and Oysters are served at a large quantity.
 French water fishes are cod, carp, eel, Halibut, mullet, pike, sole, sturgeon. The
list of crustaceans is impressive Oyster, pink shrimps, mussels & trout. France
perennial recipes are poulet-au-pot escallops.
  Poultry & Birds demands in French cooking are: duck goose, guinea fowl,
pigeons, squabble etc. Without lamb traditional eastern feast is incomplete. Pork
is popular in France and people also generally prefer young lamb in their course
of menu.
 Potatoes are in abundance so therefore potatoes are served a separate course.
FRANCE GROW EXOTIC VEGETABLE (Aspagus, artichokes, mushrooms)
garden variety. Vegetables (aubergines, beans, peas, carrots, zucchini, marrow,
cabbage, squash, cucumber, radish are commonly grown.
 Children of France usually prefer soft white cheese topped with the fruits. Cream
cheese is used both as cheese and in desserts E. g. Brie, comembert, Cantal,
Comte, Fromage, Au Raisin, Munster, Roquerfort etc.
 French cream (crème Fraiche) sugar & Cream is used for thickening, enriching
sauces, particularly if they are to be served with meat, poultry, savoury dishes &
fish. GARLIC is used all over the France (specially in south coast, Mediterranean
coast and towards the Spanish & Italian borders).
 Common Breads of France Baguette is “a long thin loaf of “French
bread” that is commonly made from basic lean dough. It is distinguish
By its length and crisp crust. Pain Poilane is most famous for a round, two
Kilogram sourdough country bread. This bread is often referred to as whole

wheat but in fact is not the flour used is mostly so-called grey flour.

 Common Savory Dishes Steak Frites meaning steak

fries, is a very common and popular dish served in
Brasseries (a place where a particular item are served
and prepared). The steak is an Entrecote. Pan fried
rare in a pan reduction sauce
 Blanquette de veau is a combination of one stew piece of veal
and Mire pox (mixture of celery, onion, carrot) and bolster the
broth with flour, butter, cream and egg yolk
 Coq au vin is a French braise of chicken cooked with wine, lardons. mushrooms,
and optionally garlic. While the wine is typically “Burgundy” many regions of France
have variants of coq au vin using the local wine, such as “coq au vin jaune” (Jura),
coq au Riesling” (Alsace), “coq au Champagne”, and so on. pot-au-feu (“pot on the
fire”) is a French beef stew.
 It is made from low-cost cuts of beef, Morteau sausage, carrots, turnips, leeks,
celery, and onions, bouquet garni, salt, black pepper and cloves.
 Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of
France, containing meat (typically pork sausages.pork, goose, duck and sometimes
mutton), pork skin (couennes) and white haricot beans. The dish is named after its
traditional cooking vessel, “the casserole”, a deep, round, earthenware are pot with
slanting sides.
 Common Desserts and Pastries Mousse au chocolat is a form of creamy
dessert typically made egg and cream. Coco is also used to add a flavor
of chocolate in it.
 Mille-feuille is made up of three layers of puff pastry (páte feuilletѐe),
alternating with two layers of pastry cream (crème pátissiѐre), but
sometimes whipped cream, or jam are substituted. The top is usually
glazed with icing or fondant in alternating white (icing) and brown
(chocolate) strips and combed. Alternatively, the top pastry layer may
be dusted with confectioner’s sugar, cocoa, or pulverized nuts.
 Profiterole is a choux pastry ball filled with whipped cream, pastry
cream, or ice cream. the puffs may be decorative or left plain or
garnished with chocolate sauce, caramel, or a dusting of powdered
 sugar. Quiche is a savory, open-faced pie of vegetables, cheese, or
meat in custard, baked in a pastry crust.
 Crème Brulѐe is a dessert consisting of a rich custard base topped
with a contrasting layer of hard caramel. It is normally served cold.
 Tart – Tatin is an upside-down tart in which the fruit (usually
apples) are caramelized in butter and sugar before the tart is
baked. In history it was made by mistake of being tart overcooked.
 Madeleine are very small sponge cakes with a distinctive shell-
like shape acquired from being baked in pans with shell-shaped
depressions. Traditional recipes include very finely ground nuts,
usually almonds. A variation uses lemon zest, for a pronounced
lemony taste.
 Éclair is a pastry made with choux dough filled with a cream and
topped with icing. Once cool, the pastry then is filled with a coffee
or chocolate-flavored pastry cream (crème patissiere), custard,
whipped cream, or chibouks cream and iced with fondant icing.
Other fillings include pistachio- and rum flavored custard, fruit-
flavored fillings, or chestnut puree.

Five Mother Sauces in French Cuisine /Escoffier 5 mother sauces

1.Bechamel Sauce ( /ˌbāSHəˈmel/) - a rich white sauce made with milk infused with herbs and other
flavorings.

2.Veloute Sauce (/vəˌlo͞oˈtā/) - a rich white sauce made with chicken, veal, pork, or fish stock, thickened
with cream and egg yolks.

3.Espagnole Sauce (Espanyol) - It is a brown roux, to which veal stock and tomatoes are added and
simmered until reduced. It serves as a starting point for rich, beefy sauces, such as a demi-glace, and is
often served with red meat in French cuisine

4.Hollandaise Sauce (haa·luhn·dayz) - is a creamy yellow sauce, an emulsion of egg yolk, melted
butter and lemon juice.

5. Tomato Sauce - refer to many different sauces made primarily from tomatoes, usually to be served as
part of a dish, rather than as a condiment.