An introduction to French Cuisine at its Best
French food and cooking are generally considered the backbone or many other cuisines, as the influence of classical French cooking is legendary. French cooking may seem sophisticated, but it’s ultimately about creating a harmonious dish, such as Burgundy’s coq au vin. You should learn how to make vinaigrette in a different way, so once you’ve mastered the salad, you can try one of the simplest preparations around, such as a chicken boast which is all tender and juicy inside.
What makes French techniques universal is that sautéing, braising and broiling have a reason to be used. French haute cuisine usually involves French wines and consists of the cooking traditions. French food leaves many cooks feeling its elegance, mainly from the influence of Julia Child (television personality) who wrote ‘Mastering the Art of French’, considered the pinnacle of her culinary achievement.
French cuisine was initially heavily influenced by Italian one, but chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded away from its foreign influences, using more cheese and wine. There’s a lot of tradition involved and the French do that so well, whether it’s used in the soup or sauce-heavy cuisine. However, French cuisine was made important in the 20th century by the modern haute cuisine, leaving out much of the local culinary character which was considered difficult to execute.
To truly understand the mentality of French dining, you should think of it as a way of life, how meals are planned and the typical meal which includes three courses. It’s meant to unfold at the end of the day, enjoying family and food, so just put your elbows on the table and introduce this lovely way of life at any time. French cooking isn’t fancy, although it sounds as if it were, but it’s more about layering flavors and savoring every bite on anniversary date nights or once-in-a-lifetime trips to Paris.
Gascon cuisine had many dishes that were once regional proliferated in variations, but knowledge of French cooking has contributed to Western cuisines as well. It’s no secret that French chefs cook with wine to reduce, but it’s never just sloshed into a dish, therefore the layers of flavor intensify with a final punch. In November 2010, its gastronomy was added to the lists of the world’s “intangible cultural heritage”.
History of food prepared by the French
In French medieval cuisine, multiple courses would be prepared, but served all at once. The sauces were thick, pies were a common item, and it was not until the end of the Late Middle Ages that the shortcrust pie was developed. Nowadays, Northern France showcases a remarkable assortment of tastes, focusing on apples, pork, and sausage. In Metropolitan France, the residents are multi-cultural, but they still prepare the typical French foods with fresh apples, haricot verts, mushrooms or stone fruits. They will usually cook dishes local, having a real sense of territory. Poultry and lamb are available year-round, especially popular from early autumn to February, but France has an abundance of wine as well.