FrencFrench h FoodFood

The finest in the world?The finest in the world?

French cooking has, over the years, French cooking has, over the years, become the norm to which we compare become the norm to which we compare other cuisines. other cuisines.

This is partlyThis is partly because France's because France's famous culinaryfamous culinary schools have made schools have made cooking a highly cooking a highly respected profession. respected profession.

Haute Cuisine Haute Cuisine French food is regarded as theFrench food is regarded as the finest in the world. The Frenchfinest in the world. The French are world famous for their haute are world famous for their haute cuisine – the type of cooking done in restaurants cuisine – the type of cooking done in restaurants

and hotels. and hotels. It is rarely practised in daily life, mainly because It is rarely practised in daily life, mainly because

of the cost of the fine ingredients and the time it of the cost of the fine ingredients and the time it takes to prepare the dishes properly. takes to prepare the dishes properly.

For this reason, French home cooking tends to be For this reason, French home cooking tends to be simpler, but can be just as delicious.simpler, but can be just as delicious.

Provincial CuisineProvincial Cuisine The style of The style of cooking cooking

practiced practiced by most French by most French families:families: Simple Simple cooking cooking

methods.methods.

Nouvelle CuisineNouvelle Cuisine

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

or poached.or poached.

Regional specialitiesRegional specialities

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

BurgundyBurgundy

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

EscargotEscargot

Provence – Provence – Southeast FranceSoutheast France

Rich agricultural areaRich agricultural area

Olive treesOlive trees

Pasta Tuna salad with Aioli Pasta Tuna salad with Aioli Sauce (made from olive oil Sauce (made from olive oil and garlic ) and garlic )

Ratatouille Ratatouille

BouillabaisseBouillabaisse seafood stewseafood stew

LorrainLorrainee In Eastern FranceIn Eastern France

is the only French is the only French region to have region to have borders with three borders with three other countries: other countries: Belgium Belgium Luxembourg, and Luxembourg, and Germany Germany

LorraineLorraine

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

Sausages and hams are eaten – part of the German influence

Fruit pies and tarts Fruit pies and tarts are popular in Lorraineare popular in Lorraine

BrittanyBrittany Brittany has poor Brittany has poor

agricultural land so agricultural land so much of the local much of the local food comes from the food comes from the sea. Dishes made sea. Dishes made from shellfish such from shellfish such as prawns and as prawns and mussels.mussels.

They are also known They are also known for their crepes.for their crepes.

Baked GoodsBaked Goods Croissants – flaky,Croissants – flaky, buttery yeast rolls.buttery yeast rolls.

Brioche – yeast roll Brioche – yeast roll that contains eggthat contains egg

Napoleons – puff pastry separated in Napoleons – puff pastry separated in layers by creamy filling.layers by creamy filling.

Éclairs contain custard and are iced.

TrufflesTruffles Truffles are difficult to find and very Truffles are difficult to find and very

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

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

Truffle huntingTruffle hunting in Francein France

French SaucesFrench Sauces Roux – flour and butterRoux – flour and butter VeloutVeloutéé Sauce –chicken , fish Sauce –chicken , fish or veal stock added to rouxor veal stock added to roux Béchamel – milk isBéchamel – milk is added to a rouxadded to a roux

Hollandaise – contains egg yolks, Hollandaise – contains egg yolks, lemon juice and butterlemon juice and butter

Vinaigrettes – combining wine, Vinaigrettes – combining wine, vinegar, oil and seasoningsvinegar, oil and seasonings

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

1

5

2 3

4 6

Match the herb ….. Basil – Taragon – Savory – Fennel – Chervil - Chives

1 2 3

Savory - Parsley – Marjoram – Sage – Thyme – Oregano

4 5 6

Le petit Dejeuner Le petit Dejeuner (breakfast)(breakfast)

This is usually a light meal – roll This is usually a light meal – roll and café au laitand café au lait

Le Dejeuner – Le Dejeuner – midday mealmidday meal Traditionally the largest Traditionally the largest

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

The evening meal is light and The evening meal is light and usually served after 8:00 usually served after 8:00 since business hours are since business hours are later in France than in the later in France than in the United States.United States.