French food and cooking are generally considered the

backbone and underpinning of many cuisines across the

Western world. The influence and recognition of classical
French cooking techniques are legendary. This status is
precisely why French cuisine can be intimidating for a
beginner to learn.

Regional Specialties of France

The French will usually cook and prepare dishes local to their
region. This no way means they are parochial; the French have a
real sense of terroir which is why rural French cooking is alive
and kicking in France. In metropolitan France, they are likely to
sample a wide array of regional and national dishes. This is true
in many cities around the world where the residents are multi-
cultural or comprise different ethnicities.

Typical French foods rely heavily on local products. Fresh

apples, berries, haricot verts, leeks, mushrooms, various squash,
and stone fruits are among the most commonly used products.
Poultry, beef, lamb, and veal are readily available year-round;
game meat is especially popular and abundant during the
hunting season that runs from early autumn to February. No
matter the location, France has an abundance of artisanal cheese
and wine.

Southern France features the rich, sophisticated flavors of

mushrooms and duck as well as the dramatic herbs, tomatoes,
and olives borrowed from neighboring Mediterranean
cuisines. Northern France also showcases a remarkable
assortment of tastes, focusing heavily on farmhouse-style
specialties using apples, dairy, pork, potatoes, sausage, and beer.
A History of French Cuisine

France hasn’t always been keen on garlic, mushrooms, and

truffles. Before the fifteenth century, seasonings and decorations
were used to disguise food that had spoiled. France had what
many today consider peasant food; it was simple fare without
extravagant adornment.

History French has been developed from centuries. The

national cuisine 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
Chef’s. The national cuisine developed primarily in the city of
Paris with the chef’s of French royalty, but eventually it spread
throughout the country and also well known all around world.
Because of increase in skilled chef’s new invention and
technique of preparing food has been developed and the 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.

In the mid-fifteenth century, Catherine de Medici of Italy moved

to France to marry the future King Henri II, bringing with her
Florentine-educated cooks and a sense of creative drama and
manners. In the coming years, French cuisine turned into a
magical art of beautiful presentation and innovative
flavors.Middle Age In French Medieval Cuisine, banquets were
common among the Aristocracy. Multiple courses would be
prepared, but served in style called service en confusion or all
at once. Foods were eaten by Hands, meat being sliced into
large pieces held between thumb and fingers. The sauces were
highly seasoned and thick in which heavily flavored mustard
was used. The ingredient of the times were according to the
seasons and many items were preserved with salt, spices,
honey and other preservatives. Visual display was prized. They
use many ingredients to decor the dishes and try to make it
attractive for eating that dish. For example: They use juices of
SPINACH and GREEN part of LEEKS. YELLOW came from
saffron or egg yolk, RED color came from SUNFLOWER. The
most well-known French Chef of middle age was “Taillevent”.
Taillevent worked in numerous royal kitchen during the 14th
century. His first position was as a kitchen boy in 1326. He was
chef to Philip Vl, then Dauphin who was the son of John ll. The
Dauphin became king Charles V of France in 1364, with
Taillevent as a chief cook. His career spends 66years, and upon
his death he was buried in grand style between his two wives.
His Tombstone represents him in armor, holding a shield with
three cooking pots, marmites on it.

Ancient Age During ancient time Paris was the main central
hub of cultural and economic activity, and the most highly
skilled culinary craftsmen were to be found there. Market in
Paris such as “LES HALLES” was very important for the
distribution of food. This market gave French produce its
characteristic identity which was known as “GUILD SYSTEM”
which developed in the middle age. There were two basic
groups of guilds: 1) First group were those who supplied Raw
Materials, Butchers (kasaai), Fishmongers (Fish seller), Grain
Merchants, Gardeners. 2) Second group were those who
supplied prepared foods, Bakers, Pastry cooks, Sauce makers,
Poulterers and Caterers. There were also guilds that offered
both Raw materials and prepared foods such as
“CHARCUTIERS” (for e.g. Pork Butchers, Saw Bones) and
“ROTTISSEURS” (for e.g. Roast meat). They used to supply
both cooked meat pies as well as Raw meat and Poultry.
17th Century – Early18th Century Haute cuisine was
established during 17th century with a chef named “La
Varenne”. He was the author of the book “Le Cuisinier
Francois” and thus he is credited with publishing the first true
French Cook Book. His book include the preparation of “Roux”
(a mixture of wheat flour, fat and clarified butter ) using pork
fat. His recepies changed the style of cookery known in the
Middle Age. He introduced a new techniques aimed at creating
somewhat lighter dishes and more modest presentation of Pies
as individual Pastries. La Varrene also published a book on
pastry in 1667 entitled “Le Parfait Confitvrier”. Some important
refinement were introduce such as a glass of wine added to
Fish Stock during 17th century

Late 18th Century– 19th Century After the Revolution a new

rule was introduced that any chef can produce and sell any
culinary items he wished. The chef of this period was Marie-
Antoine Crème was born in 1784, five years before the French
Revolution. He was called “King of Chef’s.” He spent his
younger years in working at Patisserie (Baked product such as
cakes, tart, breads etc). Crème has refined the French Cuisine.
He focused on basis of style of making Sauces and he was the
person who named the sauces as the “Mother Sauces". Such as
Espagnole, Veloute and Béchamel. Crème had over one
hundred sauces in his working data collection.
Late 19th century – early20th century In this period “George
Auguste Escoffier” recognized to the modernization of haute
cuisine and organizing what should be the national cuisine of
France. “Cesar Ritz” was the first hotel he worked, but much of
his influenced came when worked to the management of the
kitchen in “Carlton”. He created a system of “Parties” which is
called “Brigade System”, which separated kitchen into five
separate departments. These five station includes : (1) “Garde
Manger” that prepared cold dishes such as Salads, Appetizers,
Hors-d-euver etc. (2) “Entremettier” prepared Starches and
Vegetable item foods. (3) “Rotisseur” prepared roasts, grilled
and fried dishes. (4) “Saucier” prepared sauces and soups. (5)
“Patissier” prepared all pastry and desserts items. Escoffier’s
largest contribution was the publication of “Le Guide
Culinaire” in 1903, which established the fundamental of
French Cookery. Firstly “Le Guide Culinaire” emphasize the
use of heavy sauces and leaned toward lighter “Fumets” (can
be said as Stock), which are the essence of flavor taken from
meats, fishes and vegetables. The second source of recipe
conclude the use of common ingredient instead of Expensive
ingredients. The third source of recipe was Escoffier himself,
who invented many dishes, such as “Peche Melba” (it’s a kind
of dessert) and “Crepes Suzette” (it’s a kind of dessert).”

New cuisine (nouvelle cuisine) was a 1970s backlash to the

classic heavy French cuisine. It lightened up cream sauces and
focused on the true tastes using fewer ingredients. It is evident
in today’s general French cooking through flexible preparation
methods and more experimentation with non-traditional flavors.

The twentieth century brought about dramatic changes

in French cuisine as well. Traditional haute cuisine (grande
cuisine) is the world-renowned food made famous for its
elaborate preparation and precise presentation. It was the model
of French food preparation until food critics challenged it for
being too inflexible.

Mid20th Century – Late20th Century 1960’s brought

innovative thought to the French Cuisine due to the
contribution of Portuguese immigrants. Many new dishes were
introduced as well as new techniques. This period was marked
due to the appearance of “Nouvelle Cuisine”, which was came
up by two author named “Henri Gault” and “Christain
Millau”. This type of cuisine has certain consideration which
are as follows : The first characteristic was a rejection of
excessive complication in cooking. Second, the cooking times
for most fish, seafood, game birds, veal, green vegetables and
pâtés was greatly reduced in an attempt to preserve the natural
flavors. The third characteristic was that the cuisine was made
with the freshest possible ingredients. Fourth, large menus
were abandoned in favor of shorter menus. Fifth, strong
marinades for meat and game ceased to be used. Sixth, they
stopped using heavy sauces such as espagnole and béchamel
Seventh, they used regional dishes for inspiration instead of
haute cuisine dishes. Eighth, new techniques were embraced
and modern equipment was often used. Ninth, the chefs paid
close attention to the dietary needs of their guests through their
dishes. Tenth and finally, the chefs were extremely inventive
and created new combinations and pairings.

French regional cuisine is characterized by its extreme

diversity and style. Traditionally, each region of France has its
own distinctive cuisine. Paris and lle-de-France are the central
regions where almost anything from the country is available as
everything starts and end here. Over 9000 restaurant exist in
Paris and almost every cuisine can be had here. High quality
Michelin Guide restaurant were reproduce quickly here.
Champagne, Lorraine, and Alsace Game and Ham are popular
in Champagne. • Beside this the special sparkling wine simply
known as Champagne were also from this region. • Fine Fruit
preserves are known from Lorraine as well as “Quiche” are also
found here. • Alsace is heavily influenced by the German food
culture. The wines and Beers made in the area are similar to the
style of Germany in it.
Nord- Pas-de Calais, Picardy, Normandy, Brittany The
coastline supplies many Crustaceans, Sea Bass, Monk Fish and
Herring. Normandy has top quality seafood such as Scallops
and Sole. Brittany has a large supply of Lobster, Crayfish and
Mussels. Buckwheat are also grown here on large scale. Nord
grows ample amounts of Wheat, Sugar Beat and Chicory.
Cauliflower and Artichokes considered some of the best in the
country. Loire Valley and Central France High quality fruits
come from the Loire Valley and Central France which includes
Cherries grown from the liqueur “Guignolet.” Strawberry and
Melon are also produce of High quality here. Fish cuisine are
served here with Beurre Blanc sauces as well as high quality
goat cheese. Vinegar is the specialty ingredients used here.
High quality Mushrooms are also used as a young vegetable.
Burgundy and Franche-Comte Burgundy are known for its
“Wines”. Pike, Perch, Crab, Snails, Charolais beef, Red currant,
Black currant, Honey cake, Chaource and Epoisses cheese are
all specialities of local cuisine for both Burgundy and Franche-
comte. Crème de Cassis is a popular liquor made from the
Black currants. Dijon mustard is also a specialty of Burgundy
cuisine. Lyon-Rhone -Alpes Fruits and Young vegetables are
popular in the cuisine from the Rhone Valley. Lyon supply high
quality Sausages, while Alpes region supply their specialty
cheeses like Beaufort, Abondance, Reblochon, Tomme and
Vacherin. Liquor name “Chartreuse” is produced here which is
named after Chartreuse mountains in this region.
Bordeaux. Perigord, Gascony and Basques Country Bordeaux
is known for its Wine, as some areas offering specialty Grapes
for its Wine. Gascony and Perigord areas cuisine includes high
quality Pates, Terrines, Confits and Magrets. This is one of the
regions who are famous for the Foies Gras (it’s a liver of duck
or goose). Armagnac (a type of brandy) is also from this region,
as are high quality Prunes (dried plum) from Agen. Toulouse,
Quercy and Aveyron This areas in France has high quality
Poultry and offers high quality Hams and Dry Sausages (it is
usually made from ground meat mixed with salt, herbs, spices).
White corn and Haricot Bean are grown heavily in these areas
which are useful in making dishes like Cassoulet. These areas
produce high quality “Black Wine” as well as high quality
“Truffles” and “Mushrooms.” Here the volcanic soil creates
flinty cheeses and lentils.
Provence and Cote d’Azur region is rich in quality Vegetables,
Fruits and Herbs. The region also produces a large amount of
olive and creates superb Olive Oil. Thirteen desserts in
Provence are the traditional Christmas desserts. Honey is the
prized ingredient in this region. Truffles are commonly seen in
Provence during winter. Corsica Cheeses are produced here in
which “Brocciu” is most popular. Clementines (orange variety),
Lemons, Nectarines and Fig are grown here. Corsica offers a
variety of wines and liqueurs including Cap Corse, Patrimonio,
Rappu and many more.

Specialty by Seasons
In summer, Salads and Fruits dishes are popular because they
are refreshing and produce is inexpensive and abundant.
At the end of summer, Mushrooms are grown plentiful and
appear throughout the France.
The hunting season, starts from September and end in
February. During this time all the Game animals are eaten in a
large quantity.
When winter turns to Spring, Shellfish and Oysters are served
at a large quantity.

Common Breads of France

Baguette is "a long thin loaf of “French bread” that is commonly
made from basic lean dough. It is distinguish by its length and
crisp crust.

Pain Poilâne is most famous for a round, two-kilogram

sourdough country bread. This bread is often referred to as
whole wheat but in fact is not the flour used is mostly so-called
grey flour.

Common Savory Dishes

Steak Frites meaning steak fries, is a very common and popular

dish served in Brasseries (a place where a particular item are
served and prepared). The steak is an Entrecote, Pan fried rare
in a pan reduction sauce. Blanquette de veau is a combination of
one stew piece of veal and Mire pox (mixture of celery, onion,
carrot) and bloster the broth with flour, butter, cream, and egg
yolk.

Coq au vin is a French braise of chicken cooked with wine,

lardons, mushrooms, and optionally garlic. While the wine is
typically “Burgundy” many regions of France have variants of
coq au vin using the local wine, such as “coq au vin jaune”
(Jura), “coq au Riesling” (Alsace), “coq au Champagne”, and so
on. Pot-au-feu ("pot on the fire") is a French beef stew. It is made
from low- cost cuts of beef, Morteau sausage, carrots, turnips,
leeks, celery, and onions, bouquet garni, salt, black pepper and
cloves.

Cassoulet is a rich, slow-cooked bean stew or casserole

originating in the south of France, containing meat (typically
pork sausages, pork, goose, duck and sometimes mutton), pork
skin (couennes) and white haricot beans. The dish is named after
its traditional cooking vessel, “the cassole”, a deep, round,
earthenware pot with slanting sides. Cassoulet is also sold in
France as a commercial product in cans and can be found in
supermarkets and grocery stores across the country. Boudin
Blanc is a white sausage made of pork without the blood. Pork
liver and heart meat are typically included. It is a delicate dish
as Milk is used in French version. It is Sautéed (fry briefly over
high heat) and grilled.

Common Desserts and Pastries

Mousse ae chocolat is a form of creamy dessert typically made
from egg and cream. Coco is also used to add a flavor of
chocolate in it.

Mille-feuille is made up of three layers of puff pastry (pâté

feuilletée), alternating with two layers of pastry cream (crème
pâtissière), but sometimes whipped cream, or jam are
substituted. The top is usually glazed with icing or fondant in
alternating white (icing) and brown (chocolate) strips, and
combed. Alternatively the top pastry layer may be dusted with
confectioner's sugar, cocoa, or pulverized nuts.
Crème brûlée is a dessert consisting of a rich custard base topped
with a contrasting layer of hard caramel. It is normally served
cold.

Madeleine are very small sponge cakes with a distinctive shell-

like shape acquired from being baked in pans with shell-shaped
depressions. Traditional recipes include very finely ground nuts,
usually almonds. A variation uses lemon zest, for a pronounced
lemony taste.

Tarte Tat in is an upside-down tart in which the fruit (usually

apples) are caramelized in butter and sugar before the tart is
baked. In history it was made by mistake of being tart
overcooked.

Éclair is a pastry made with choux dough filled with a cream

and topped with icing. Once cool, the pastry then is filled with a
coffee- or chocolate-flavored pastry cream (crème pâtissière),
custard, whipped cream, or chibouks cream and iced with
fondant icing. Other fillings include pistachio- and rum-
flavored custard, fruit-flavored fillings, or chestnut purée.

Profiterole is a choux pastry ball filled with whipped cream,

pastry cream, or ice cream. The puffs may be decorative or left
plain or garnished with chocolate sauce, caramel, or a dusting
of powdered sugar.

Quiche is a savory, open-faced pie of vegetables, cheese, or

meat in custard, baked in a pastry crust.

Some Regional Dishes

Potée Lorraine is composed of pork, carrots, turnips, leeks and
a whole cabbage previously blanched. These are barely covered
with water or stock and simmered for three hours. Half an hour
before it is removed from the heat, a large sausage is added.
Plain boiled potatoes are often served as an accompaniment.

Chou croute garnie is a famous Alsacian recipe for preparing

sauerkraut (finely shredded cabbage) with sausages and other
salted meats and charcuterie, and often potatoes.

Baeckeoffe is a mix of sliced potatoes, sliced onions, cubed lamb,

beef and pork which have been marinated overnight in “Alsatian
white wine” and “juniper berries” and slow cooked in a sealed
ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and
marjoram are other commonly added ingredients for flavor and
color.

Gugelhupf is a big cake, derived from the Groninger Poffert,

and has a distinctive ring shape or the shape of a torus. It is
usually eaten with coffee, at coffee breaks. Gugelhupf consists of
a soft yeast dough which contains raisins, almonds and
Kirschwasser cherry brandy. Some also contain candied fruits
and nuts. Some regional varieties are also filled, often with a
layer of sweetened ground poppy seeds.

Tarte flambée is an Alsatian dish composed of bread dough

rolled out very thin in the shape of a rectangle (traditionally) or
circle, which is covered with fromage blanc or crème fraîche,
thinly sliced onions and lardons. It is one of the most famous
gastronomical specialties of the region.

Rum baba or baba au rhum is a small yeast cake saturated in

liquor, usually rum, and sometimes filled with whipped cream
or pastry cream. It also includes eggs, milk, and butter.

Andouillette is a coarse-grained tripe sausage made with pork

(or occasionally, veal), chitterlings, pepper, wine, onions, and
seasonings. It is produced both as a mild sausage in French
cuisine and as a spicier.

Potjevleesch is a traditionally made in a ceramic dish - from three

or four different types of meat and held together either with
gelatin or natural fats coming from the meats used. The meat
along with sliced onions, salt, pepper, thyme and bay leaves is
covered in water or water and vinegar and then cooked.

Waterzooi’s original form is made of fish though today chicken

waterzooi (kippenwaterzooi) is more common. The stew is made
of the fish or chicken, vegetables including carrots, leeks and
potatoes, herbs, eggs, cream and butter.

Rillettes is a preparation of meat. Originally made with pork,

the meat is cubed or chopped, salted heavily and cooked slowly
in fat until it is tender enough to be easily shredded, and then
cooled with enough of the fat to form a paste. They are normally
used as spread on bread or toast and served at room
temperature.

Crêpe is a type of very thin pancake, usually made from wheat

flour (crêpes de Froment) or buckwheat flour (galettes). In
Brittany, crêpes are traditionally served with “cider” (type of
drink).

Beef bourguignon is a stew prepared with beef braised in red

wine, traditionally “red Burgundy”, and beef broth (stock made
from beef), generally flavored with garlic, onions and a bouquet
garni, with pearl onions and mushrooms added towards the
end of cooking.

Escargot is typically the snails which are purged, killed,

removed from their shells, and cooked usually with garlic
butter or chicken stock or wine and then placed back into the
shells together with the butter and sauce for serving, often on a
plate with several shell-sized depressions. Additional ingredients
may be added such as garlic, thyme, parsley and pine nuts.

Raclette is both a type of cheese and a Swiss and French dish

based on heating the cheese and scraping ("racler") off the melted
part.

Gougère is a baked savory choux pastry made of choux dough

mixed with cheese. There are many variants. The cheese is
commonly grated Gruyère, Comté, or Emmentaler, but there are
many variants using other cheeses or other ingredients.

Tartiflette is made with potatoes, reblochon cheese, cream, and

lardons (small cube of pork fat). It is also commonly found with
onions. A popular variation of this dish is to substitute the
lardons with smoked salmon.

Quenelle is mixture of creamed fish, chicken, or meat,

sometimes combined with breadcrumbs, with a light egg
binding. It is usually poached (process of gently simmering
food in liquid, generally milk, stock or wine). Aligot is a dish
traditionally made in Aveyron (region of France).

Aligot is made from mashed potatoes blended with butter,

cream, crushed garlic, and the melted cheese. The dish is ready
when it develops a smooth, elastic texture.

Brandade is an emulsion of “salt cod” and “olive oil” eaten in

winter with bread or potatoes. French it is sometimes called
“Brandade de Morue”.
Bouillabaisse is a seafood soup made with various kinds of
cooked fish and shellfish and vegetables, flavored with a variety
of herbs and spices such as garlic, orange peel, basil, bay leaf,
fennel and saffron. There are at least three kinds of fish in a
traditional bouillabaisse, typically “scorpion fish” ,“sea robin”
and “European conger.”

Ratatouille’s full name is “ratatouille niçoise”. Tomatoes are a

key ingredient, with garlic, onions, courgettes (zucchini),
aubergine (eggplant), poivron (bell peppers), carrot, marjoram
and basil, or bay leaf and thyme, or a mix of green herbs like
“herbs' de Provence.”

Niçoise salad is a mixed salad consisting of various vegetables

topped with “tuna” and “anchovy”. It is a specialty of the “Côte
d'Azur” and named for the city of “Nice”. Ripe tomato wedges,
wedges of hard- boiled eggs, are topped with canned “tuna”
(tinned in oil), and “Niçoise Cailletier olives”. The salad is
served with “” (is a mixture of olive oil and vinegar).
Vinaigrette

Quince cheese is a sweet, thick, quince jelly or quince candy.

Quince cheese is prepared with quince fruits. The fruit is
cooked with sugar, and turns red after a long cooking time and
becomes a relatively firm, quince tart, dense enough to hold its
shape. The taste is sweet but slightly astringent (bitter).

Pissaladière it can be considered a type of white pizza, as no

tomatoes are used. Dough is usually a bread dough thicker than
that of the classic Italian pizza, and the traditional topping
consist of “sautéed” (fried quickly in a little fat) onions, olives,
garlic and anchovies (is a species of fish). No cheese is used in
France in it.
Eggs eaten in France
Omelet is a dish made from beaten eggs quickly cooked with
butter or oil in a frying pan, sometimes folded around a filling
such as cheese, vegetables, meat.

Hard boiled eggs with Mayonnaise is prepared by boiling eggs

and served it with Mayonnaise (type of sauce) made up of oil,
egg yolk, vinegar or lemon juices.

Scrambled eggs is a dish made from beaten whites and yolks of

eggs (usually chicken). Beaten eggs are put into a hot pot or pan
(usually greased) and stirred frequently, forming curds as they
coagulate.