Transcript French Cuisine

World Foods
 In France, good food and wine are an important part
of daily life. In many parts of France, cooks buy food
fresh each day, and they take great care in selecting it.
The French usually shop in small specialty shops
rather than in large supermarkets.
 Why do you think they do this? How does this relate to
other countries we have already studied?
Three Classes of Cuisine:
 Haute Cuisine- elaborate preparations,
fancy garnishes, and rich sauces.
 Provincial Cuisine – style practiced by
most families. Less fancy sauces,
locally grown items with simple cooking methods.
 Nouvelle Cuisine – Emphasizes lightness and natural
taste. Cooks serve less butter, cream, and high calorie
items; more fresh fruits and vegetables. Flavor, color,
texture, and presentation are important.
French Sauces
 Can be used as a base or a finishing touch.
 A roux is a mixture of butter and flour.
 Forms the base of all white sauces like béchamel or veloute.
 Sauces:
 Béchamel
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How to make béchamel sauce
 Hollandaise
 Veloute
 Vinaigrettes
 Demi-glace
 Butter sauces
French Seasonings
 Fines Herbes – a mixture of chives, parsley, tarragon, and
chervil. Used to flavor soups and stews.
 Other important herbs include:
 Marjoram
 Rosemary
 Basil
 Saffron
 Oregano
 Fennel
 Bay leaves
 thyme
French Appetizers and Soups
 Hors d’oeuvres – hot or cold small dishes designed to
stimulate the appetite
 Soup follow and are grouped in four categories:
 Consommés – meat stock base and clear
 Puree soups – made from meat items with vegetables
and pureed
 Cream soups – béchamel base with either meats or
vegetables added
 Veloute soups – similar to cream soups; eggs, butter and
cream thicken the soup
French Main Dishes
 Seafood and poultry form many
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Braised Halibut Provencal
This classic French dish features
the bright flavors of Provence:
garlic, shallots, fennel, tomatoes,
olives, and fresh sage.
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dishes
Fish are popular as well as frog
legs, crabs, scallops, etc.
All types of poultry are roasted
and eaten (chicken, duck, goose)
Beef and other red meat are
usually broiled and served with a
sauce
They braise beef, veal, and lamb
French Vegetables and Salads
 Two or more vegetables are served with a main dish.
 Served with butter, seasonings, creamed, braised,
glazed, cheese, or hollandaise sauce.
 A green salad is usually served with vinaigrette
dressing . Best known salad is salad nicoise.
 http://www.youtube.com/watch?v=PII_-ya9SW8
 French cheese is famous and is served with
fruit after the salad.
French Baked Goods
 Bread is served at every meal.
 Baguette is the most popular. Others include brioche
and Croissants.
 Dessert is most simple and elaborate like Napoleons,
Éclairs, and Baba aurhum.
 Chocolate filled éclairs – Paula Deen
http://www.youtube.com/watch?v=7ABh5eZ2hWQ&fea
ture=results_video&playnext=1&list=PL5C5B81DB4121EC
CB
Truffles
 The most expensive food in the world
 http://www.youtube.com/watch?v=JUVcxa-wGcE