![]() ![]() The Champagne region, bordering Belgium, is celebrated for its world famous sparkling wine, along with mushrooms, game, and cheeses including Brie. Situated to the southeast of Paris, the wine-producing region of Burgundy is known for classic dishes that include escargots à la Bourguignonne (snails in garlic butter), Coq au vin (chicken in red wine), and boeuf bourguignon (beef in red wine). It is home to the second highest number of Michelin starred restaurants in the world and provides a diverse mix of foods from all regions of the country. Paris, the capitol of France, is located in the north central part of the country. It’s coastal neighbor to the east, Normandy, also known for seafood, has rich pastures that produce lamb, dairy (butter and cheese), and apple orchards that yield cider and Calvados (apple brandy). The coastal region of Brittany in the northwest centers on fishing (lobster, mussels, oysters, monkfish) and agriculture including vegetables (artichokes, beans, tomatoes), and pig and poultry breeding. It shares its borders with Spain to the southwest, Germany, Switzerland, and Belgium to the east, and Italy to the southeast. France is also known for cuisine bourgeoisie, or simple home-style cooking that emphasizes high quality ingredients.įrance is a diverse country with rich farmlands, fertile river valleys, and seacoasts that provide fresh fish and seafood. ![]() The French culinary terminology and techniques are the standard for professional training in the foodservice industry. ![]() French cuisine is the foundation for professional cooking around the world. He trained many chefs including Paul Bocuse, one of the founders of the Nouvelle Cuisine movement that emphasized a lighter style of cooking based on seasonally available foods. Fernand Point, an influential chef in the mid-20th century and owner of La Pyramide restaurant, is considered the father of modern French cuisine. He introduced the tradition of serving food in courses, simplified menus, and wrote the authoritative book, Le Guide Culinaire, that codified French cuisine and is still in use by chefs today. Auguste Escoffier, who lived during the late 19th and early 20th centuries, organized the professional kitchen into stations thereby establishing the brigade system. He was known for elaborate pastry sculptures and wrote several cookbooks that brought order and detail to recipes and culinary techniques. In the late 18th century Marie-Antoine Careme, known as the “king of cooks and the cook of kings”, established classical cuisine that built on the traditions of royal chefs before him. In Le Cuisinier François, the first book written on French cuisine, la Varenne introduced Béchamel sauce, bouquet garni, and the use of roux for thickening soups and sauce. By the 17th century Pierre Francois de la Varenne, presiding over the kitchens of Louis XIV, established haute cuisine (high cooking), which rejected heavily spiced foods popular during medieval times in favor of natural flavors and fresh foods. French cooking began its ascent during the Renaissance movement of the 16th century when Caterina de Medici married the future king of France and brought her Italian chefs and the traditions of fine food and dining to the royal courts. The cuisine of France is a deeply embedded cultural tradition rich with history. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |