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 cuisine – the type of cooking done in

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

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

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

RatatouilleRatatouille

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 , Sauce –chicken ,

fish 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

45 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 and main dish. The salad is usually served salad is usually served after the main course.after 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.