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There are many dishes that are considered part of French national cuisine today. A meal often consists of three courses, hors d'œuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) or dessert , sometimes with a salad offered before the cheese or dessert.
- The History of French Cuisine
- The French Dining Style
- The Art of French Cusine
- The Five Mother Sauces
- Traditional French Cooking Techniques and Terms
- Ratatouille Provençale
- Quiche Lorraine
- Crepes
- Chicken Liver Pâté
- Julia Child’S Coq Au VIN
The origins of French cuisine can be traced back to the early 14th century, during a time when food was scarce for most people the aristocracy frequently dined on extravagant feasts heavily influenced by Italian culture. It would be a cook to the Court of France by the name of Guillaume Tirel, commonly referred to as Taillevent who would begin to c...
As with any culture, the French have customs around dining and etiquette. While traditions have changed over time, some definitive factors will always be a part of the structure of enjoying French cuisine.
French cooking focuses on the appreciation of food from the ground to the plate. While it is often thought to be a complicated culinary style to recreate at its core the basics of French food are simple ingredients combined with time and a few notable techniques.
Developed by French chef Auguste Escoffier, The Mother Sauces are the base for a variety of traditional French sauces used in a wide array of classic recipes, including veggies, fish, meat, casseroles, and pasta.
These traditional techniques and styles were established by the forefathers of French cuisine and have now become the foundation of cooking methods all over the world.
(By Anthony Herve, chef de cuisine, The Cosmopolitan of Las Vegas) This Provençal dish (from Provence) is a colorful medley of vegetables, like eggplant, zucchini, onion, peppers, and garlic, that create a thick stew.
(From New York Times Cooking) Quiche is a savory egg dish baked into a pastry crust. The most famous is Quiche Lorraine, a warm pie of eggs, bacon, onion, gruyere cheese, cream, and seasoned with salt, pepper, and nutmeg.
These thin pancakes are filled with a sweet spread like jam, custard, or chocolate, or served as a savory dish with heartier food like ratatouille, ham, or eggs.
(By Crystal Reinwald, personal chef and cooking instructor, Austin, Texas) Reinwald’s classic pâté mousse recipe uses chicken livers, and she likes to pair her rich spread with toasted baguette slices and bacon jam. The smoky sweetness of the latter brings out the savory notes of the pâté, making for a wonderfully balanced and indulgent snacking ex...
This classic chicken dish from Burgundy means “rooster in wine.” Pieces of bone-in chicken are braised in red wine with a little brandy, pearl onions, mushrooms, and carrots for a rich stew.
- Ratatouille. Teeming with vibrant colours and a delicious flavour, ratatouille is an interesting stew cooked with onion, garlic, potato, tomato, bell pepper, and many other vegetables.
- Coq au vin. The word ‘Coq’ in French means rooster and ‘Vin’ means wine, so you might be able to figure out what Coq au vin is! Chicken is braised with wine and additional ingredients such as lardons, garlic and mushrooms.
- Raclette. Raclette is a type of cheese consumed in France and Switzerland, known for its meltability. Once the cheese is heated, it can be easily scraped onto the accompaniments of ham, salami, potatoes, vegetables and gherkins.
- Macaron. Not to be confused with Macaroons, these colourful cookies are sure to catch the attention of everyone who visits a French bakery. Macarons are a crunchy, airy dessert with a chewy texture that can hold a variety of different fillings, from jelly and jam to chocolate and cream cheese.
- Escargot. Yes, I had to start this list with snails. Rather than being squeamish, if you have ever had escargots, you know that they are actually a delight.
- French onion soup. The French onion soup should perhaps be called the Royal French onion soup, since it became famous after being served to French King Louis XV (by ex-Polish King Stanislas Leszczynski).
- Foie Gras. Whether you are celebrating Christmas in France, or just a regular evening with friends, foie gras is an incontournable (an essential). In France, there are many types of foie gras that you can find.
- Cuisse de grenouilles (frog legs) Frog legs are a delicacy which have been eaten for centuries. Born out of food shortages and necessity, cuisses de grenouilles (meaning “frog thighs”) have been part of French cuisine for over a 1000 years.
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Mar 26, 2018 · The history and tradition. The most popular French recipes. French Bread Recipes. French soups and stews. French salads. French desserts. Main ingredients of French recipes. French cooking – what makes the cuisine so delicious. Vegetarian French recipes. I recommend this cookbook! French cuisine – how the world sees it.
Sep 5, 2021 · French gastronomy is famous worldwide for its fine cuisine, with fancy preparations, and dishes such as foie gras, scallops, and frogs’ legs. However, there is much more than high-end gastronomy to discover! What makes French food specific is the range of great local and regional specialties that vary widely from north to south, from west to east.
Jan 19, 2024 · Regional dishes. French bread & pastry. Cheese. Dessert. Let’s start with some of the most popular appetizers and main dishes in France. These dishes are very common all over the country and are definitely considered traditional French foods. You can find them at most bistros and restaurants, and sometimes at cafes as well.
