Cookbook:Cuisine of France

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French cuisine is characterised by its extreme diversity. Despite France's history of political and cultural centralization around its capital Paris, each region has its own distinctive specialities: cuisine from North-West France uses butter and cream; Provençal cuisine (from the southeast) favours olive oil and herbs; and eastern French recipes are reminiscent of German cuisine, including sausages, beer and sauerkraut. Wine and cheese are an integral part of French cuisine, both as ingredients and accompaniments.

French cuisine todayEdit

French cuisine can broadly be divided into three categories:

  • Cuisine bourgeoise, which includes all the classic French dishes which are not (or no longer) specifically regional, and which have been adapted over the years to suit the taste of the affluent classes. At the 'top end' of this category is what is known as haute cuisine, a highly complex and refined approach to food preparation and kitchen management which developed from court cuisine.
  • Cuisine du terroir, which covers regional specialties with a strong focus on quality local produce and peasant tradition.
  • Cuisine nouvelle or "nouvelle cuisine", which developed in the 1970s as a reaction to traditional cuisine, under the influence of chefs such as Michel Guérard. This type of cooking is characterized by shorter cooking times, much lighter sauces and dressings, and smaller portions presented in a refined, decorative manner. Its modern, inventive approach sometimes includes techniques and combinations from abroad (especially Asia) and has had a profound influence on cooking styles all over the world.

Today (2004) there is a distinct focus on cuisine du terroir in France, with a return to traditional rustic cooking and the flavours of local farm produce. The fusion cuisine popular in the English-speaking world is not widespread in France, though some restaurants in the capital have a fusion theme, and many modern French chefs are influenced by a variety of international cooking styles.

Vegetarianism (végétarisme) is not widespread in France, and few restaurants cater for vegetarians. Veganism (végétalisme) is hardly known or represented at all.

For French people, cooking is an immensely important part of their culture and a way of life.

Famous French dishesEdit

DessertsEdit

Specialities by region/cityEdit

Regions of France

AlsaceEdit

Map (1.)

AlpsEdit

Map (22.)
  • Raclette (melted cheese served with potatoes, ham and often dried beef)
  • Fondue Savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped)
  • Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork)

AquitaineEdit

Map (2.)

Crême Brûlée

AuvergneEdit

Map (3.)
  • Tripoux (tripe 'parcels' in a savoury sauce)
  • Truffade (potatoes sautéed with garlic and young "tomme" cheese)
  • Aligot (mashed potatoes blended with young "tomme" cheese)

Basque countryEdit

Map

BrittanyEdit

Map (6.)

BurgundyEdit

Map (5.)

LorraineEdit

Map (15.)

ProvenceEdit

Map (21.)

NimesEdit

Map (13.)
  • Brandade de morue de Nîmes - A dish of puréed salt cod, olive oil, milk or cream and garlic, served on toast as an appetizer or with potatoes as a main dish.

NormandyEdit

Map: Lower Normandy (4.)
Upper Normandy (11.)

SouthwestEdit

Map (2, 13, 16.)
  • Cassoulet (a dish made with beans, sausages and preserved duck or goose)
  • Foie Gras (the liver of an overfed duck or goose)

See also:

Additional French recipesEdit

Last modified on 30 December 2013, at 21:52