Transcript Haute Cuisine

France
France
• Largest country in Western Europe
• Important impact on the development of
the Western Civilization
• Contributions to:
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Art
Science
Government
Philosophy
Fashion
Cuisine
Climate & Geography
• Bordered by what bodies of water?
– Atlantic Ocean
– Mediterranean Sea
– English Channel
• Bordered by what countries?
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Belgium
Luxembourg
Germany
Switzerland
-- Italy
-- Spain
Climate
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Moderate overall
Higher elevations = more snow
Spring is humid
Summer is moderate
Fall is long and sunny
• This type of climate is favorable for the
production of grapes used to make famous
French wines
French Culture
• Paris
– Largest city and
marketing
and distribution
center
– Seat of government
• Official Language
– French
• Religion
– Roman Catholic
Culture
• Highly Diversified
Production
• The French
produce:
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Appliances
Automobiles
Railway equipment
Textiles
Perfume
Fashion
Fishing and Agricultural Production
Fishers catch large
amounts of:
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Cod
Herring
Lobster
Mackerel
Oysters
Sardines
Shrimp
Tuna
Grape production
– Through the
southern regions
– Used in wine
production
French Cuisine
• Good food & wine are
an important part
of everyday life
• Children are taught to
appreciate food
• Usually s hop in specialty stores
rather than large supermarkets
• French cooking is divided into three
main classes….
Types of Cuisine…
• Haute Cuisine
Characterized by:
– Fancy garnishes
– Rich sauces
– Eggs
– Cream
– Butter
Haute Cuisine
• Chef’s who had
tremendous influence
on the development of
haute cuisine
– Antoine Careme
– George August Escoffier
• Haute cuisine is seen
most often in leading
restaurants and hotels
Provincial Cuisine
• Style of cooking
practiced by most
French families
• Fewer fancy sauces
and lavish creations
• Flavors are from
locally grown foods
enhanced by simple
cooking methods
Nouvelle Cuisine
• Emphasizes lightness
and natural tastes in
foods
• Nouvelle cooks believe
heavy sauces and
creams like in haute
cooking spoil the
natural tastes of the
foods
• Appeals to people who
are concerned about
fat and calories
Foundations of French Cooking
Important points:
• Ingredients must be fresh
• Breads are fresh
• Cooks must have patience
Sauces
• Roux:
Mixture of butter (or other fat) and flour.
Forms the bases of all white sauces
• Bechamel:
A roux with milk added to it
• Veloute:
A bechamel with chicken, fish, or veal stock
added to it
• Demiglace:
Brown sauce made from slightly thickened
sock-based sauce they have simmered for a
long time
Sauces….
• Hollandaise Sauce:
– Contains egg yolks, lemon juice and
butter
– Accompanies green veggies such as
asparagus
• Vinaigrettes
– Made with oil and vinegar
– Used on salads, marinades for veggies
French Appetizers and Soups
• Hors D’oeuvres
– Small dishes designed to stimulate the
appetite
– Hot or cold
– Plan them to complement other menu
items
Soups
• Often follow hors
d’oeuvres
• Four basic
categories
– Consommés
– Puree soups
– Cream soups
– Veloute soups
Soups
• Consommés: Meat stock base, rich
and clear
• Puree: made from meat, poultry, fish
or veggies. Cooked in liquid and
pureed
• Cream: similar to a puree but cream is
also added. High in fat
• Veloute: Similar to cream soups. Egg
yolks and butter thicken soup
Main Dishes
• Seafood and Poultry form the basis of many
dishes
• Eat red meat less often than Americans
• Popular items:
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Escargots (snails)
Frog legs
Crabs
Scallops
Mussels
-- Chicken
-- Duck
-- Goose
Frog Legs
(uncooked and cooked)
Escargots
(snails)
Mussels
Baked Goods
• Baguette: Yeast, flour, salt and water.
Hard, crusty outside
• Brioches: Rich yeast roll that
contains egg
• Croissants: Flaky buttery yeast rolls
shaped into crescents
Regional Nature
• Normandy
– Known for
tender
– veal, rich
cream
and butter,
and apples
Regional Nature
• Brittany
– Poor
– Tough
geography for
agriculture
– Large seafood
diet
– Famous for
crepes
• Thin,
delicate
pancakes
usually rolled
around a
filling
Crepes
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Aquitaine Region: Truffles
• Rare type of fungi that grow
underground near oak trees
• In November, people use pigs to sniff
the ground and find the rare fungi for
harvesting
• Very expensive and are popular in
many French recipes
• This region is known for veal, poultry
and pork
Provence
• Rich agricultural region in
southeastern France
• Fresh vegetables are used in many
dishes
• Most popular vegetable dish:
Ratatouille
• Vegetable casserole that contains
tomatoes, eggplant, green pepper,
zucchini, onions and seasonings
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Burgundy
• Central France
• Famous for vineyards and the wines
they produce
• Many Burgundy dishes are flavored
with local wines
• Escargots: Burgundy specialty. Often
served in their shells with garlic
butter
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Meals
• Most eat 3 times per day
• Le petit dejeuner: Breakfast, light.
Café au lait (hot milk and coffee)
• Le dejeuner: Mid-day meal. Main
meal of the day.
• Evening meal is light. Evening meal is
usually not served until 8pm.
Business hours are later in France
than they are in the United States.
French Terms
French Video
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French Video: There's no food like my food