FRENCH CUISINE
The French are well known for their distinguished palates and has developed over centuries to become known as the most refined style of cooking in the world.
However, it wasn't until sometime after World War I that French cuisine became what it is known as today. Known as "haute cuisine", it has become an art form, and great care is taken in the preparation and presentation of French dishes. The French are well known for their distinguished palates.
FOOD HISTORY
French wines are usually made to accompany French cuisine. 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.French cuisine was codified in the 20th century byAuguste Escoffier to become the modern haute cuisine ; Escoffier, however, left out much of the local culinary character to be found in the regions of France and was considered difficult to execute by home cooks. Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and 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
NATIONAL CUISINE:
There are many dishes that are considered part of French national
cuisine today.
A meal often consists of three courses, hors d'œuvre orentrée
(introductory course, sometimes soup), plat principal (main course), fromage
(cheese course) or dessert , sometimes with a salad offered before the cheese
or dessert.
Some french food to consider Franche-Comté
. Amongst savorous specialties accounted in the Cuisine franc-comtoise from the Franche-Comté
region are Croûte aux morilles , Poulet Ã
la Comtoise , trout , smoked meats and cheeses such as Mont d'Or , Comté and Morbier which are at the
palate best eaten hot or cold, the exquisite Coq au vin jaune and the special
dessert gâteau de ménage .. Breakfast: Café with a
croissant for breakfastLe petit déjeuner (breakfast) is
traditionally a quick meal consisting of tartines (slices) of French bread with
butter and honey or jam (sometimes brioche ), along with café au lait (also called
"café crème"), or black coffee,
or tea[14] and rarely hot chicory. Beyond French wine and cheese is a mixture of traditionally
peasant and bourgeois French dishes , many which come with long histories,
regional variations and modern adaptions. From simple, traditional French
recipes to complex French dishes, it's not difficult to find a top French food to suit your taste.
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