FRENCH CUISINE

HISTORY OF FRENCH CUISINE

French cuisine, we know that dishes are going to be part of the most distinguished cuisine in the world and that they possess an elegant culinary style which is associated with their style of preparation. Due to a lot of social as well as political transformations the French style of cooking has evolved gradually with loads of versatile quiche creations, such as Beef Bourguignon, which is a beef dish prepared in red wine. The French have always treated food as an art and thus seasoned every dish heavily.

During the medieval era, French Cooking involved a great deal of presentation and preparation. The sauces that were prepared were thick, full and had a lot of seasonings added. Not just this, but the addition of mustard to the meat also started in this era. It was in the 19th century that sauces became the

foundation of dishes in France. And by the early 20th century

the French kitchen was divided in to 5 main stations and was called as the "brigade system". These stations were Pastries, Roasted grilled and fried food, sauces, cold dishes, and soups

and vegetables.

 Each region in France possesses its own unique and traditional style of cooking its cuisine. There are various regions in France that are known for their specialty in popular food and drinks. There are highly impressive fruit preserves that are cultured in Lorraine, and the ham is scrumptious in Champagne. Normandy is known for its "moules a la crme Normande". And then there is the coastline of France that specializes in exciting seafood dishes, that includes sea bass, the herrings, scallops, as well as sole. In Brittany recipes of lobster, mussels and crayfish are popular too. In the North of France, the thick stews with cauliflower as well as artichoke side-dishes are one of a kind. Not far behind are the famous creative salads such as "Salade Aveyronaise" (lettuce with tomato, the Roquefort cheese, as well as walnuts in the Aveyron). Cote d' Azur is popular for its "Salade Nioise," that includes black olives, various other ingredients with tuna.

Brigade de cuisine is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English speaking countries. The concept was developed by Georges Auguste Escoffier. This structured team system delegates responsibilities to different individuals who specialize in certain tasks.

 Chef de cuisine (kitchen chef; literally "chief of kitchen") Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief") Chef de partie (senior chef; literally "chief of party") Cuisinier (cook) Commis (junior cook) Apprenti(e) (apprentice) Plongeur (dishwasher)

Saucier (saucemaker/saut cook) Rtisseur (roast cook) Entremetier (entre preparer) Garde manger (pantry supervisor; literally "food keeper") Tournant (spare hand/roundsman) Ptissier (pastry cook) Boucher (butcher) Garon de cuisine (literally "kitchen boy") Communard Aboyeur (announcer/expediter)

Auguste Escoffier AKA Georges Auguste Escoffier Born: 28-Oct-1846 Birthplace: Villeneuve-Loubet, France Died: 12-Feb-1935 Location of death: Monte Carlo, Monaco Cause of death: unspecified Remains: Buried, Family vault, Villeneuve-Loubet, France Gender: Male Race or Ethnicity: White Sexual orientation: Straight Occupation: Chef, Author Nationality: France

Executive summary: Emperor of chefs

Military service: French Army (1870, Chef)

SOUPS AND SALAD

Soups and salads form two of the cornerstones of French cooking. Soup is the traditional evening meal in fact, supper comes from the word souper, which means to take soup. However, soups are also eaten at launch and

breakfast in some rural homes! Once merely a slice of bread with hot liquid,
now the choice is immense and there are soups of every kind, from delicate consommes to hearty regional recipes. French salads are equally diverse, varying according to the seasons and regions. They range from the classic green salad to heartier combinations of vegetables, salad leaves, meat, poultry and fish.

SALAD

poached egg frisee

french potato salad

Potato salad

Nicoise Salad

SOUPS

VEGETABLES AND SIDE DISHES

If you visit any French market, you will be struck by the abundance of fresh vegetables. The selection will depend on the region and the time of year, but the French cook can always make the most of

whats available. Vegetables are so highly regarded that, except for

potatoes, they are often serve on separate plate, or even as a separate course, so that they can be savoured and appreciated for their own sake. In many homes, a family lunch would also include vegetables as a starter this might be in the form of crudites, as a colourful composed salad, or cooked and served with a sauce.

Ratatouille
Everyone can cook!, thats what we have heard on famous movie which has the same name of this food. Yup, its ratatouille. This time we are not going to tell about the story of the movie, but we will try to cook this food. RATATOUILLE is a traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with garlic and herbs, and simmered in olive oil. This can be served hot, cold, or moderately warm as an appetizer, a main dish, or a side dish.

EGGS AND CHEESE

In French households eggs and cheese form a basic part of everyday meals. They are absolutely essential in French cooking not only as cooking ingredients, but also as separate courses in their own right.

Eggs are popular as a starter at lunchtime or as a supper dish, often

served baked or made into creamy omelettes, or combined with cheese to make souffle or quiche. While cheese, as a separate course, is always served after the main course, and before any dessert. The choice is huge France produces more kinds of cheese than any other country, and every region has its own varieties.

Quiche lorraine in french cuisine, a quiche is an oven-baked dish made with eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind-baked before the other ingredients are added. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Quiche is generally an open pie (i.E. It does not include a pastry covering), but may include an arrangement of tomato slices or pastry off-cuts for a decorative finish. Quiche may be eaten for breakfast, lunch, or dinner, depending on local customs and personal tastes.

FISH AND SHELLFISH

With a coastline bordering two seas and a vast network of rivers, fish and shellfish play a leading role in French cuisine. Coastal areas are rightly renowned for their fish and shellfish, but fish is enjoyed all over France, and a great deal of effort is spent in making sure that fresh fish is available in markets throughout for rich, complicated cooking, the French tend to treat fish and shellfish fairly simply, usually poaching, baking, sauting or grilling it. And, of course, nothing is wasted from the catch even small bony fish are used to make bouillon for soups, sauces and stews.

Marmite Dieppoise

LANGOUSTE GRILLE Broiled lobster

(French mussels in white wine sauce) baked French seafood main dish

Moules Marinires

POULTRY
Poultry is immensely popular in France and fresh, free-range birds, like the excellent chickens from Bresse, are widely prized. These birds are expensive, but with their usual regard for quality, the French are prepared to pay a little more for something special. The very best are often cooked simply by roasting or sauteeing so that their quality can be appreciated. There is huge variety of other poultry, too capons, cocks, different of poussins, several kinds of ducks, geese, guinea fowl, as well as feathered game such as quail, partridge and mallard, which can often be seen hanging outside the poulterers shop.

Poulet aux Senteurs de Provence (Chicken with Lemon, Basil & Garlic)

orange lemon chicken

Poulet Vronique

Roasted quail

Roasted chicken

Guinea Fowl with Madeira and Spiced Oranges

MEAT DISHES
The produce displayed in a French butchers shop is different from that in other countries. Meat is expensive, and butchers are expected to provide quality, choice and good service. The cuts, whether large or small, are always beautifully presented, and even stewing cuts, although they may be bony and gelatinous, are still carefully trimmed. There will be a wide choice of offal, too, as well as numerous kinds of sausages. Slow cooking methods like braising and casseroling are popular and meat is often marinated, while the more tender cuts are cooked quickly to keep the full flavour and succulence of the meat