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

• 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.

• 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.

• 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

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