French Food

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French Food
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The finest in the world?

• French cooking has, over the years, become the
  norm to which we compare other cuisines.
• This is partly
• because France's
• famous culinary
• schools have made
• cooking a highly
• respected profession.

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Haute Cuisine

• French food is regarded as the
• finest in the world. The French
• are world famous for their haute
• cuisine the type of cooking done in
  restaurants and hotels.
• It is rarely practised in daily life, mainly
  because of the cost of the fine ingredients and
  the time it takes to prepare the dishes properly.
  
• For this reason, French home cooking tends to be
  simpler, but can be just as delicious.

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Provincial Cuisine

• The style of
• cooking practiced
• by most French
• families
• Simple
• cooking methods.

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Nouvelle Cuisine

• This style of cooking
• began in the 1970s.
• It is a more health
• conscious style of cooking
• with less fat and calories.
• Vegetables are served nearly raw.
• Meat, fish, and poultry are often broiled or
  poached.

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Regional specialities

• Different regions of France have their own
  specialities, made using local produce.

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Burgundy

• Famous for Beef Bourguignon, a rich beef and
  vegetable stew that is loved all over the world.
• Escargot

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Provence Southeast France

• Rich agricultural area

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• Olive trees

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• Pasta Tuna salad with Aioli
• Sauce (made from olive oil
• and garlic )
  
  Ratatouille
• Bouillabaisse
• seafood stew

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Lorraine

• In Eastern France
• is the only French region to have borders with
  three other countries Belgium Luxembourg, and
  Germany

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Lorraine
Sausages and hams are eaten part of the German
influence

• Quiche Lorraine is another French recipe popular
  outside France and named after the Lorraine
  region in Eastern France.

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• Fruit pies and tarts
• are popular in Lorraine

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Brittany

• Brittany has poor agricultural land so much of
  the local food comes from the sea. Dishes made
  from shellfish such as prawns and mussels.
• They are also known for their crepes.

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Baked Goods

• Croissants flaky,
• buttery yeast rolls.
• Brioche yeast roll that contains egg

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• Napoleons puff pastry separated in layers by
  creamy filling.

Éclairs contain custard and are iced.
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Truffles

• Truffles are difficult to find and very expensive
  as a result! In 1994, black truffles sold for
  350 to 500 a pound. In the United States,
  edible truffles are collected in the forests of
  Oregon and Washington. In Europe, most truffles
  are collected in France and Italy. Truffle
  hunters in Italy and France use pigs and
  mixed-breed dogs to sniff out truffles. Dogs are
  preferred to pigs because pigs love to eat
  truffles.

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2007/8 wholesale price was around 700 per kilo
(440 for 2 pounds) with retail prices in Paris,
New York and London more than twice that.

• Truffle hunting
• in France

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French Sauces

• Roux flour and butter
• Velouté Sauce chicken , fish
• or veal stock added to roux
• Béchamel milk is
• added to a roux

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• Hollandaise contains egg yolks, lemon juice and
  butter
• Vinaigrettes combining wine, vinegar, oil and
  seasonings

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• French cooking is the ultimate in"herby" cooking
  (as opposed to spicy). From sultry bay leaves to
  aromatic lavender, herbs further define French
  cuisine. The list is endlessbasil, tarragon,
  rosemary, fennel, chives, savory, oregano,
  chervil, thyme, sage, parsley, marjoram, fines
  herbs, etc.

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3
2
1
6
4
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Match the herb .. Basil Taragon Savory
Fennel Chervil - Chives
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1
2
3
6
5
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Savory - Parsley Marjoram Sage Thyme
Oregano
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Le petit Dejeuner (breakfast)

• This is usually a light meal roll and café au
  lait

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Le Dejeuner midday meal

• Traditionally the largest meal of the day
  consisting of an hors d oeuvres, soup and main
  dish, vegetable, salad and main dish. The salad
  is usually served after the main course.

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The evening meal is light and usually served
after 800 since business hours are later in
France than in the United States.