French cuisine (French: Cuisine française) consists of the cooking traditions and practices from France.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 of course, inland.Cheese and wine are a major part of the cuisine.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.
French cuisine was made important in the 20th century by Auguste 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.French regional cuisines use locally grown vegetables, such as pomme de terre (potato), blé (wheat), haricots verts (a type of French green bean), carotte (carrot), poireau (leek), navet (turnip), aubergine (eggplant), courgette (zucchini), and échalotte (shallot).
French regional cuisines use locally grown fungi, such as truffe (truffle), champignon de Paris (button mushroom), chanterelle ou girolle (chanterelle), pleurote (en huître) (oyster mushrooms), and cèpes (porcini).
Common fruits include oranges, tomatoes, tangerines, peaches, apricots, apples, pears, plums, cherries, strawberries, raspberries, redcurrants, blackberries, grapes, grapefruit, and blackcurrants.Varieties of meat consumed include poulet (chicken), pigeon (squab), canard (duck), oie (goose, the source of foie gras), bœuf (beef), veau (veal), porc (pork), agneau (lamb), mouton (mutton), caille (quail), cheval (horse), grenouille (frog), and escargot (snails). Commonly consumed fish and seafood include cod, canned sardines, fresh sardines, canned tuna, fresh tuna, salmon, trout, mussels, herring, oysters, shrimp and calamari.Eggs are fine quality and often eaten as: omelettes, hard-boiled with mayonnaise, scrambled plain, scrambled haute cuisine preparation, œuf à la coque.
Herbs and seasonings vary by region, and include fleur de sel, herbes de Provence, tarragon, rosemary, marjoram, lavender, thyme, fennel, and sage.Fresh fruit and vegetables, as well as fish and meat, can be purchased either from supermarkets or specialty shops. Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers. These have better shelter than the periodic street markets.
Most Popular 25 French Cuisine Food
- BOEUF BOURGUIGNON
- Coq Au Vin.
- Chocolate soufflé
- Flamiche
- Confit de canard
- Salade Niçoise
- Ratatouille
- POTATOES DAUPHINOISE
- CASSOULET
- Lamb Chops with a Cognac Dijon Cream Sauce.
- Chicken Cordon Bleu.
- Quiche Lorraine.
- CROQUE MONSIEUR
- CROQUE MADAME
- JAMBON-BEURRE
- Croissants.
- Lyonnaise Salad.
- CONCOMBRE A LA MENTHE
- French Lentils with Dijon Vinaigrette.
- Gougeres
- PALMIERS
- CANELES
- CHERRY CLAFOUTIS
- FRENCH COCONUT PIE
- PASSION FRUIT AND LEMON MERINGUE TARTLETS
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