INTRODUCTION TO FRENCH CUISINE

 Perhaps one of the most famous and celebrated styles of cooking, in the world is the
French cuisine.

 French cuisine was codified in the 20th century by AUGUSTE ESCOFFIER to become
the modern version of haute cuisine.

 Chees and wine are the major part of cuisine.

 Wine is the major part because grapes are grown throughout much of the southern part
of the country.

 France is famous for its cheese. It is always served during the meal.

 Good food and wine are important part of daily life.

 This cuisine is influence by Portuguese and African country.

HISTORY OF FRENCH CUISINE
French has been developed from centuries. The National cuisne started from
the middle age due to the increase of skilled chefs and various social and
political movements. Over the years the style of French cuisine have been
given different names and have been developed by many Master Chefs. The
national cuisine developed primarily in the city of Paris with the chefs of
French royalty, but eventually it spread throughout the country and also well
known all around world. Because of increase in skilled chefs new invention
and technique of preparing food has been developed and foods were also been
made taking into consideration the dilatory requirement of the people and
hence French cuisine was considered as the best cuisine around the world.
 REGIONS OF FRENCH
 Burgundy- It is know for its wines. Pike, Perch, Crab, Snails, Charolais beef, Red current, Black current, Honey cake,
Chaource and Epoisses cheese are all specialities of local cuisine for both Burgundy.

 Bordeaux- It is known for its wine, as some areas offering specially Grapes for its wine. Gascony and Perigord areas
includes high quality Pates, Terrines, Confits and Magrets. This is one of the regions who are famous for the Foie Gras.
(it’s a liver of duck or goose)

 Provence and Cote d’ azur- it is rich in quality vegetables ,fruits and herbs. The region also produces a large amount of
olive and creates superb olive oil.

 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.

 Alsace and Lorraine- Along with Bordeaux these are famous for fruit orchids and have given world the most exotic
liquers. Eg. Mirabelle, kirsch,Fromboise etc. Alsace and Lorraine the two provinces boast the most fertile soul in France.
Geese are the most important ingredients of worlds most expensive delicacy.
THREE COURSE MENU OF FRENCH CUISINE
POTAGE- Soup a I’oignon
This is a traditional French soup made of onions and beef stock, usually served
with croutons and melted cheese on top.
ENTRÉE-Milk-fed lamb shoulder with mild spices
Shoulders of milk fed lamb with fresh thyme, garlic, olive oil, asparagus, butter,
lamb juice, and fresh ground black pepper for the spices cinnamon, ground black
pepper, white cardamom powder, ground turmeric, fennel seeds.
DESSERT- Crème Brulee with lime and ginger
It is also known as burned cream and it is a dessert consisting of a rich custard
base topped white texturally layer of hardened caramelized sugar.
SIGNATURE DISH OF FRENCH
Pot-au-Feu is the signature dish of French.
 It is the food which is hearty stew, flavoured with herbs and thickened with marrowbone and root
vegetables, it seems to encapsulate all that is best about Gallic culture.

 Traditionally cooked in great vats, it is ideal for sharing; and being made with simple, but tasty
ingredients, it is a dish that is available to all.

 As its name(‘pot in the fire’) suggests, however, the method was always the same. In medieval France,
most peasant households had a single hearth, in which a small fire would be kept burning for most of
the day.

 It was not an everyday dish, though. Since the poor could afford to eat meat only rarely, even when
they raised the animals themselves for special occasions- and then only when time were good .