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Posted by on Nov 18, 2011 in French | 0 comments

France Cuisine: Foods and Cooking in France

The French peasant cuisine reaches the basis from the culinary art. This means it is made up of honest elements that la grande cuisine only embellishes.

Cuisine of France

Cuisine of France

It’s difficult to put your finger around the pulse of French cuisine. In the end, it’s said that the diversity from the French palate is comparable to only that from the Chinese. Quite simply, there are so many elements to French cuisine geography, ethnicity and history  that it’s impossible to suggest to just one or three characteristics.Cooking and eating at restaurants in France is treated being an art, and consuming meals are thought a significant and sophisticated business.

Restaurant standards have become more uncertain recently, particularly in Paris, but they’re still the greatest within the world. Quite humble families treat a night time in a great restaurant using the feeling of occasion or fun the English might feel in visiting the pantomime.In medieval France, both cooking and learning were nurtured in convents and monasteries. Gradually, literature and cooking emerged in the cloisters and French peasants, who had previously supped on the basic Celtic and Roman cuisine, eagerly adopted the meals because they appeared and developed them. The geography of every region offered its very own contribution when it comes to available produce and slowly, within the centuries, a regional cuisine developed.

Traditional Food of France

Breakfast is known as le petit dejeuner and it is frequently only a quick meal which includes jam, french bread, croissants, and coffee or tea. Lunch is known as le dejeuner. Dinner is known as le dîner and frequently contains three courses which include: hors d’œuvre or entrée, the starting course; plat principal, the primary course; a dessert or cheese course and there’s occasionally a salad that’s offered prior to the dessert and cheese.

French cuisine is sophisticated, varied, well-balanced and according to local and high-quality products. France has built some regulations to safeguard product names from fraud, and ensure the origin and product quality towards the customer.French cooking, as it is termed today, combines dishes that reflect the assorted produce and characteristics of every region. By discovering what each area provides, it’s possible to start to comprehend the diversity and richness of 1 from the world’s most outstanding cuisines. Here, a few of the also known regions are outlined.


The historical center of France, this region is irrigated by three rivers, developing a fertile agricultural basin. Although many from the old farms and market gardens happen to be replaced by factories and houses, the region still creates a varied choice of ingredients for example Chantilly cream, Brie cheese and mushrooms. The immediate vicinity of Paris offers the Parisians using their game, game pâtes, fish and crayfish. However, the very best known specialties from the region, that have been copied throughout France, are such pastries as Gâteau Pithiviers and Tarte Tatin.


Home from the black truffle, the Perigord region forms a part of a higher plateau in southwest France. The region is encompassed by fertile river valleys whose rivers abound with freshwater crayfish, and also the forest grow walnuts and chestnuts. The rich valley region yields a wide array of vegetables and stone fruits. Mushrooms and truffles will also be collected within the meadows and alert visitors may see the secretive exchanging of truffles from our market.

Franche-Comte, Savoy and Dauphine
These scenic mountain regions serve simple but nourishing food, for example fondues and gratin dishes. The initial type of cooking reflects the Alpine terrain, evolving from produce that may be found or cultivated in high remote areas. Dishes are intended using simple, fresh things that were both nourishing and fortifying for that climate. Swiss and Italian influences will also be greatly in evidence, with ingredients for example pasta being adopted using their nearby neighbors.


Bordeaux boasts a good amount of fresh and saltwater fish, salt mutton, cheese, fruit and veggies. Its most acclaimed product, however, is wine.Centuries ago, once the Romans inhabited the town of Bordeaux, they planted grape vines round the city everywhere. Within the 1100s the region was ruled through the English, who popularized the neighborhood wines and exported large cargoes to Britain. Your wine grew even larger in popularity and also the local cuisine developed alongside it, matching our prime excellence of the wine.


The westernmost corner of France, Brittany is really a rock-bound peninsula encompassed by the Atlantic on three sides. It’s retained a lot of its ancient traditions and it is inhabitants still converse within an ancient Celtic dialect.Brittany is acclaimed because of its lobster, oysters, cockles and sea urchins along with other crustaceans particular to that particular area. Sea bass, monkfish, mackerel, sardines and whiting are cooked into hearty soups and stews for example Cotriade.

Burgundy and Lyon

Burgundy can be found within the very heart of France and it is renowned because of its traditional dishes which incorporate the neighborhood wines. One particular dish is Boeuf a la Bourguignonne, an abundant beef and baby onion stew cooked in red wine. Matelote is yet another stew incorporating red wine, but this dish includes a number of locally caught river fish for example pike and carp. Complementing the insightful good wines and cassis manufactured in the region is really a number of soft cheese.Lyon is regarded as the nation’s culinary capital and also the excellent and varied produce out of this area is presented around the tables of a number of France’s best restaurants.

As with every cooking, French cooking is recognized as a skill. So that as with any talent, it’s roots previously, but remains inside a constant state of evolution. French chefs will always be striving to keep high-quality standards, whilst demonstrating.e glass of vino.

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