Difference between revisions of "French cuisine" - New World Encyclopedia

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[[Image:CoqAuVin.jpg|thumb|right|250px|A pot of ''[[coq au vin]]'', a well-known French dish]]
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[[Image:CoqAuVin.jpg|thumb|right|250px|A pot of ''[[coq au vin]],'' a well-known French dish]]
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'''French cuisine ''' is a style of cooking derived from the nation of [[France]]. It evolved from centuries of social and political change. The [[Middle Age]]s brought lavish [[banquet]]s to the upper class with ornate, heavily seasoned food prepared by chefs such as [[Guillaume Tirel]].  The era of the [[French Revolution]], however, saw a move toward fewer [[spice]]s and more liberal usage of [[herb]]s and refined techniques, beginning with [[François Pierre La Varenne]] and further developing with the famous chef of [[Napoleon Bonaparte]] and other dignitaries, [[Marie-Antoine Carême]]. 
 
  
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French cuisine was codified in the 20th century by [[Auguste Escoffier|Georges Auguste Escoffier]] to become the modern version of ''[[haute cuisine]]''.  Escoffier's major work, however, left out much of the regional character to be found in the provinces of France. Gastro-tourism and the ''[[Guide Michelin]]'' helped to bring people to the countryside during the 20th century and beyond, to sample this rich ''[[bourgeois]]'' and [[peasant]] cuisine of France.  [[Basque cuisine]] has also been a great influence over the cuisine in the southwest of France.
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'''French cuisine ''' is a style of [[cooking]] derived from the nation of [[France]]. It evolved through centuries of social and political change. The [[Middle Ages]] heralded in lavish [[banquet]]s among the upper classes with ornate, heavily seasoned [[food]] while the era of the [[French Revolution]] saw a move toward fewer [[spice]]s and a more liberal use of [[herb]]s. More refined techniques for preparing French food developed with [[Marie-Antoine Carême]], famed chef to [[Napoleon Bonaparte]].
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Ingredients and dishes vary by region.  There are many significant regional dishes that have become both national and regional.  Many dishes that were once regional, however, have proliferated in different variations across the country in the present day.  [[Cheese]] and [[wine]] are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and ''[[Appellation d'origine contrôlée]]'' (AOC) (regulated appellation) laws.
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French cuisine was more fully developed in the late nineteenth century by [[Auguste Escoffier|Georges Auguste Escoffier]] and became what is now referred to as ''[[haute cuisine]].'' Escoffier's major treatise on French cooking ''(Le Guide Culinaire),'' however, left out much of the regional character found in the provinces of France. The move to an appreciation of provincial French food began with the ''Michelin Guide (Le Guide Michelin)'' and the trend to ''gastro-tourism'' during the twentieth century.  
  
 
==National cuisine==
 
==National cuisine==
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French cuisine has evolved extensively over the centuries. Starting in the [[Middle Age]]s, a unique and creative national cuisine began forming. Various social movements, political movements, and the work of great chefs came together to create this movement. Through the years the styles of French cuisine have been given different names, and have been codified by various master-chefs. During their lifetimes these chefs have been held in high regard for their contributions to the culture of the country. The national cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas.
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French cuisine has evolved extensively over the centuries. Starting in the Middle Ages, a unique and creative national cuisine began forming. Various social movements, political movements, and the work of great chefs came together to create the techniques and style unique to French cooking renowned throughout the world. Through the years French cuisine has been given different names, and has been codified by various master-chefs. During their lifetimes these chefs have been held in high regard for their contributions to the [[culture]] of the country. The national cuisine which developed primarily in the city of [[Paris]] with the chefs to French [[royalty]], eventually spread throughout the country and was ultimately exported overseas.
  
 
===History===
 
===History===
 
====Middle Ages====
 
====Middle Ages====
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[[Image:Les Très Riches Heures du duc de Berry Janvier.jpg|thumb|200px|right|[[John, Duke of Berry|John]], [[Duke of Berry]] enjoying a grand meal. The Duke is sitting with a [[Cardinal (Catholicism)|cardinal]] at the high table, under a luxurious [[baldachin|baldaquin]], in front of the fireplace, tended to by several servants including a [[meat carving|carver]]. On the table to the left of the Duke is a golden [[salt cellar]], or ''nef'', in the shape of a ship; illustration from ''[[Très Riches Heures du Duc de Berry]]'', ca 1410.]]
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[[Image:Les Très Riches Heures du duc de Berry Janvier.jpg|thumb|200px|right|[[John, Duke of Berry|John]], [[Duke of Berry]] enjoying a grand meal. The Duke is sitting with a [[Cardinal (Catholicism)|cardinal]] at the high table, under a luxurious [[baldachin|baldaquin]], in front of the fireplace, tended to by several servants including a [[meat carving|carver]]. On the table to the left of the Duke is a golden [[salt cellar]], or ''nef,'' in the shape of a ship; illustration from ''[[Très Riches Heures du Duc de Berry]],'' ca. 1410.]]
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In French [[medieval cuisine]], [[banquet]]s were common among the [[aristocracy]]. Multiple courses would be prepared, but served in a style called ''service en confusion'', or all at once. Food was generally eaten by hand, [[meat]]s being sliced off large pieces held between the thumb and two fingers. The [[sauce]]s of the time were highly seasoned and thick, and heavily flavored [[Mustard (condiment)|mustard]]s were used. [[Pie]]s were also a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the [[Late Middle Ages]] that the [[shortcrust pastry|shortcrust]] pie was developed. Meals often ended with an ''issue de table'', which later evolved into the modern [[dessert]], and typically consisted of [[dragees]] (in the Middle Ages meaning spiced lumps of hardened [[sugar]] or [[honey]]), aged cheese and spiced wine, such as [[hypocras]].<ref>Wheaton, 1-7.</ref>
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In French [[medieval cuisine]], [[banquet]]s were common among the [[aristocracy]]. Multiple courses would be prepared, but served in a style called ''service en confusion,'' literally 'all at once'. Food was generally eaten with the hands, [[meat]]s being sliced off large pieces held between the thumb and two fingers. The [[sauce]]s of the time were highly seasoned and thick, and heavily flavored [[Mustard (condiment)|mustard]]s were used. [[Pie]]s were also a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the [[Late Middle Ages]] that the [[shortcrust pastry|shortcrust]] pie was developed. Meals often ended with an ''issue de table,'' which later evolved into the modern [[dessert]], and typically consisted of [[dragees]] (in the Middle Ages meaning spiced lumps of hardened [[sugar]] or [[honey]]), aged [[cheese]] and spiced [[wine]], such as [[hypocras]].<ref>Barbara Ketcham Wheaton. ''Savoring the Past: The French Kitchen and Table from 1300 to 1789.'' (New York: First Touchstone, 1996. ISBN 978-0684818573), 1-7</ref>
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====''Ancien régime''====
 
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During the ''[[ancien régime]]'' [[Paris]] was the central hub of culture and economic activity, and as such the most highly skilled culinary craftsmen were to be found there. Markets in Paris such as ''[[Les Halles]]'', ''la Mégisserie'', those found along ''[[Rue Mouffetard]]'', and similar smaller versions in other cities were very important to the distribution of food. Those that gave French produce its characteristic identity were regulated by the [[guild]] system, which developed in the [[Middle Ages]].  In Paris, the guilds were regulated by city government as well as by the French crown.  A guild restricted those in a given branch of the culinary industry to operate only within that field.<ref>Wheaton, 71-72.</ref>
 
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During the 15th and 16th centuries, French cuisine assimilated many new food items from the [[New World]].  Although they were slow to be adopted, records of banquets show [[Catherine de' Medici]] serving sixty-six turkeys at one dinner.<ref>Wheaton, 81.</ref>  The dish called [[cassoulet]] has its roots in the New World discovery of [[haricot bean]]s, which are central to the dish's creation but had not existed outside of the New World until its exploration by [[Christopher Columbus]].<ref>Wheaton, 85.</ref>
 
  
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====17th Century - Early 18th Century====
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====Royalty and the 'New World'====
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France's famous ''[[Haute cuisine]]'' &mdash; literally "high cuisine" &mdash; has its foundations during the 17th century with a chef named [[François Pierre La Varenne|La Varenne]].  As author of works such as ''Cvisinier françois'', he is credited with publishing the first true French cookbook.  His book includes the earliest known reference to [[roux]] using pork fat.  The book contained two sections, one for meat days, and one for [[fasting]].  His recipes marked a change from the style of cookery known in the Middle Ages, to new techniques aimed at creating somewhat lighter dishes, and more modest presentations of pies as individual pastries and turnovers. La Varenne also published a book on pastry in 1667 entitled ''Le Parfait confitvrier'' (republished as ''Le Confiturier françois'') which similarly updated and codified the emerging haute cuisine standards for desserts and pastries.<ref>Wheaton, 114-120.</ref>
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During the ''[[ancien régime]]'' [[Paris]] was the central hub of [[culture]] and [[economy|economic activity]], and as such the most highly skilled culinary craftsmen were found there. [[Market]]s in Paris such as ''[[Les Halles]],'' ''la Mégisserie,'' those found along ''[[Rue Mouffetard]],'' and similar smaller versions in other cities were very important to the distribution of food. Those that gave French produce its characteristic identity were regulated by the [[guild]] system, which developed in the [[Middle Ages]].
  
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Another chef, [[François Massialot]], wrote ''Le Cuisinier roïal et bourgeois'' in 1691, during the reign of [[Louis XIV]].  The book contains menus served to the royal courts in 1690.  [[Ragout]], a stew still central to French cookery, makes its first appearance as a single dish in this edition as well; prior to that it was listed as a garnish.<ref>Wheaton, 155.</ref>
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[[Guillaume Tirel]], alias Taillevent, lived from 1310 – 1395 and was the chef to several French kings, including [[Philip VI]], [[Charles V of France|Charles V]] and [[Charles VI of France|Charles VI]] from around 1325. He wrote a famous book on cookery titled ''Le Viandier'' that was influential on subsequent books about French cuisine and important to food historians as a detailed source on the medieval cuisine of northern France. Today, many restaurants named "Taillevent" capitalize on the reputation of Guillaume Tirel.
  
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[[Image:M-A-Careme.jpg|thumb|200px|left|[[Marie-Antoine Carême]].]]
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During the fifteenth and sixteenth centuries, French cuisine assimilated many new food items from the [[New World]]. Although they were slow to be adopted, records of banquets show [[Catherine de' Medici]] serving 66 [[turkey]]s at one dinner.<ref>Wheaton, 81.</ref> The dish called [[cassoulet]] has its roots in the New World discovery of [[haricot bean]]s, which are central to the dish's creation but had not existed outside of the New World until its exploration by [[Christopher Columbus]].<ref>Wheaton, 85.</ref>
  
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====Late 18th century - 19th century====
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===''Haute cuisine''===
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The [[French Revolution|Revolution]] was integral to the expansion of French cuisine, because it effectively abolished the guilds.  This meant that any one chef could now produce and sell any culinary item he wished.  [[Marie-Antoine Carême]] was born in 1784, five years before the onset of the [[French Revolution|Revolution]]. He spent his younger years working at a ''[[Pastry|pâtisserie]]'' until being discovered by [[Charles Maurice de Talleyrand-Périgord]] who would later cook for the French emperor [[Napoleon Bonaparte]]. Prior to his employment with Talleyrand, Carême had become known for his ''pièces montèes'', which were extravagant constructions of pastry and sugar architecture.<ref>Mennell, 144-145.</ref>
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France's famous ''[[Haute cuisine]]'' &mdash; literally "high cuisine" &mdash; has its foundations during the seventeenth century with a chef named [[François Pierre La Varenne]]. As author of works such as ''Cvisinier françois,'' he is credited with publishing the first true French cookbook. His book includes the earliest known reference to [[roux]] using pork fat. The book contained two sections, one for meat days, and one for [[fasting]]. His recipes marked a change from the style of cookery known in the Middle Ages to new techniques aimed at creating somewhat lighter dishes, and more modest presentations.
  
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More important to Carême's career was his contribution to the refinement of French cuisine.  The basis for his style of cooking came from his sauces, which he named [[mother sauce]]s. Often referred to as [[fonds]], meaning ''foundations'', these base sauces, ''[[espagnole]]'', ''[[velouté]]'', and ''[[béchamel]]'' are still known today.  Each of these sauces would be made in large quantities in his kitchen as they were then capable of forming the basis of multiple derivatives.  Carême had over one hundred sauces in his repertoire.  Also, in his writings, soufflés appear for the first time.  Although many of his preparations today seem extremely extravagant, it must be remembered that he simplified and codified an even more complex cuisine that had existed beforehand.  Central to his codification of the cuisine were ''Le Maître d'hôtel français'' (1822), ''Le Cuisinier parsien'' (1828) and ''L'Art de la cuisine française au dix-neuvième siècle'' ([[1833]]-5).<ref>Mennell, 144-148.</ref>
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La Varenne also published a book on [[pastry]] in 1667 entitled ''Le Parfait confitvrier'' (republished as ''Le Confiturier françois'') which similarly updated and codified the emerging haute cuisine standards for [[desserts]] and pastries.<ref>Wheaton, 114-120.</ref>
  
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====Late 19th century - Early 20th century====
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[[Image:M-A-Careme.jpg|thumb|200px|left|[[Marie-Antoine Carême]] French chef and author who simplifed and codifed the style of cooking known as ''haute cuisine.'']]
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[[Georges Auguste Escoffier]] is commonly acknowledged as the central figure to the modernization of ''[[haute cuisine]]'' and organizing what would become the national cuisine of France.  His influence began with the rise of some of the great hotels in Europe and [[Americas|America]] during the 1880s - 1890s. The [[Savoy Hotel]] owned by [[César Ritz]] was an early hotel Escoffier worked at, but much of his influence came during his management of the kitchens in the [[Carlton]] from 1898 until 1921.  He created a system of ''parties'' called the [[brigade system]], which separated the professional kitchen into five separate stations. These five stations included the ''[[garde manger]]'' that prepared cold dishes; the ''entremettier'' prepared soups, vegetables and desserts; the ''rôtisseur'' prepared roasts, grilled and fried dishes; the ''[[saucier]]'' prepared sauces; and the ''pâtissier'' prepared all pastry items.  This system meant that instead of one person preparing a dish on their own, now multiple cooks would prepare the different components for the dish.  An example used is ''oeufs à la plat Meyerbeer'', the prior system would take up to fifteen minutes to prepare the dish, while in the new system, the eggs would be prepared by the ''entremettier'', kidney grilled by the ''rôtisseur'', truffle sauce made by the ''saucier'' and thus the dish could be prepared in a much shorter time and served quickly in the popular restaurants.<ref>Mennell, 157-159.</ref>
 
  
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Escoffier also simplified and organized the modern menu and structure of the meal. He published a series of articles in professional journals which outlined the sequence and then finally published his ''Livre des menus'' in 1912. This type of service embraced the [[service à la russe]] (serving meals in separate courses on individual plates) which Félix Urbain Dubois had made popular in the 1860s. Escoffier's largest contribution was the publication of ''[[Le Guide Culinaire]]'' in 1903, which established the fundamentals of French cookery. The book was a collaboration with Philéas Gilbert, E. Fetu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat and others.  The significance of this is to illustrate the universal acceptance by multiple high-profile chefs to this new style of cooking.<ref>Mennell, 159-160.</ref>
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====The French Revolution====
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The [[French Revolution|Revolution]] was integral to the expansion of French cuisine, because it effectively abolished the [[guild]]s. This meant that any one chef could now produce and sell any culinary item he wished. [[Marie-Antoine Carême]] was born in 1784, five years before the onset of the Revolution. He spent his younger years working at a ''[[Pastry|pâtisserie]]'' until being discovered by [[Charles Maurice de Talleyrand-Périgord]] who would later cook for the French emperor [[Napoleon Bonaparte]]. Prior to his employment with Talleyrand, Carême had become known for his ''pièces montèes,'' which were extravagant constructions of pastry and [[sugar]] architecture.<ref>Stephan Mennel. ''All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present,'' 2nd ed. (Chicago: University of Illinois Press, 1996. ISBN 978-0252064906), 144-145</ref>
  
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''Le Guide Culinaire'' deemphasized the use of heavy sauces and leaned toward lighter ''[[fumet]]s'' which are the essence of flavor taken from fish, meat and vegetables. This style of cooking looked to create garnishes, sauces that's function was to add to the flavor of the dish, not hide flavors which the heavy sauces and ornate garnishes of the past had. Escoffier took inspiration for his work from personal recipes in addition to recipes from Carême, Dubois and ideas from Taillevent's ''Viander'', which had a modern version published in 1897.  A second source for recipes came from existing peasant dishes that were translated into the refined techniques of haute cuisine.  Expensive ingredients would replace the common ingredients making the dishes much less humble.  The third source of recipes was Escoffier himself who invented many new dishes, such as ''[[pêche Melba]]'' and ''[[crêpes Suzette]]''.<ref>Mennell, 160-162.</ref>  Escoffier updated ''Le Guide Culinaire'' four times during his lifetime, noting in the foreword to the book’s first edition that even with its 5,000 recipes the book should not be considered an “exhaustive” text and that even if it was at the point when he wrote the book, “it would no longer be so tomorrow, because progress marches on each day."<ref>Escoffier, Foreword.</ref>
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More important to Carême's career was his contribution to the refinement of French cuisine. The basis for his style of cooking came from his sauces, which he named [[mother sauce]]s. Often referred to as [[fonds]], meaning ''foundations,'' these base sauces, ''[[espagnole]],'' ''[[velouté]],'' and ''[[béchamel]]'' are still prepared today.
  
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====Mid 20th century - Late 20th century====
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====The Brigade system - early twentieth century====
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[[Image:Paul Bocuse.jpg|thumb|200px|right|[[Paul Bocuse]].]]
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[[Georges Auguste Escoffier]], commonly acknowledged as the central figure to the modernization of ''[[haute cuisine]],'' organized what would come to be regarded as the national cuisine of France. His influence began with the rise of some of the great hotels in [[Europe]] and [[Americas|America]] during the 1880s - 1890s. The [[Savoy Hotel]] owned by [[César Ritz]] was an early hotel Escoffier worked for, but much of his influence came during his management of the kitchens in the [[Carlton]] from 1898 until 1921. He created a system of ''parties'' called the [[brigade system]], which separated the professional kitchen into five separate stations. These five stations included the ''garde manger'' that prepared cold dishes; the ''entremettier'' prepared [[soup]]s, [[vegetable]]s and desserts; the ''rôtisseur'' prepared [[roast]]s, grilled and fried dishes; the ''saucier'' prepared sauces; and the ''pâtissier'' prepared all pastry items. This system meant that instead of one person preparing a dish on their own, now multiple cooks would prepare the different components for each dish.<ref>Mennell, 157-159.</ref>
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The term ''[[nouvelle cuisine]]'' has been used many times in the history of French cuisine. This description was seen in the 1740s  of the cuisine from Vincent La Chapelle, François Marin and Menon and even during the 1880s and 1890s to describe Escoffier's cooking.  The term came up again however during the 1960s used by two authors [[Henri Gault]] and [[Christian Millau]] to describe the cooking of [[Paul Bocuse]], [[Jean Troisgro]] and [[Pierre Troisgro]], [[Michel Guérard]], [[Roger Vergé]] and [[Raymond Oliver]]. These chefs were working toward rebelling from the "orthodoxy" of [[Escoffier]]'s cuisine.  Some of the chefs were students of [[Fernand Point]] at the ''[[Pyramide]]'' in [[Vienne]] and had left to open their own restaurants.  Gault and Millau "discovered the formula" contained in ten characteristics of this new style of cooking.<ref name = "arvhqa">Mennell, 163-164.</ref>
 
  
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The first characteristic was a rejection of excessive complication in cooking.  Second, the cooking times for most fish, seafood, game birds, veal, green vegetables and ''pâtés'' was greatly reduced in an attempt to preserve the natural flavors.  Steaming was an important trend from this characteristic. The third characteristic was that the cuisine was made with the freshest possible ingredients.  Fourth, large menus were abandoned in favor of shorter menus.  Fifth, strong marinades for meat and game ceased to be used.  Sixth, they stopped using heavy sauces such as ''[[espagnole]]'' and ''[[béchamel]]'' thickened with flour based ''[[roux]]'', in favor of seasoning their dishes with fresh herbs, quality butter, lemon juice, and vinegar.  Seventh, they used regional dishes for inspiration instead of ''haute cuisine'' dishes.  Eighth, new techniques were embraced and modern equipment was often used, Bocuse even used microwave ovens.  Ninth, the chefs paid close attention to the dietary needs of their guests through their dishes.  Tenth and finally, the chefs were extremely inventive and created new combinations and pairings.<ref name = "arvhqa"/>
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Perhaps Escoffier's largest contribution to French cuisine was - his ''pièce de résistance''- the publication of ''Le Guide Culinaire'' in 1903, which established the fundamentals of French cookery. Escoffier, who himself invented many new dishes, such as pêche Melba and crêpes Suzette updated ''Le Guide Culinaire'' four times during his lifetime.
  
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Some have speculated that a contributor to ''nouvelle cuisine'' was [[World War II]] when animal protein was in short supply during the [[Germany|German]] occupation.<ref>Hewitt, 109-110</ref> No matter what the origins were, by the mid-1980s some food writers stated that the style of cuisine had reached exhaustion and many chefs began returning to the ''haute cuisine'' style of cooking, although much of the lighter presentations and new techniques remained.<ref name = "arvhqa"/>
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====Nouvelle cuisine - late twentieth century====
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[[Image:Paul Bocuse.jpg|thumb|200px|right|[[Paul Bocuse]] is a French chef, considered one of the finest cooks of the twentieth century]]
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The term ''[[nouvelle cuisine]]'' has been used many times in the history of French cuisine.<ref name = "arvhqa">Mennell, 163-164.</ref> The first characteristic of ''nouvelle cuisine'' was a rejection of excessive complication in cooking. Secondly, the cooking times for most [[fish]], [[seafood]], game birds, [[veal]], green [[vegetable]]s and ''pâtés'' was greatly reduced in an attempt to preserve the natural flavors. Steaming became an important trend. Thirdly, using the freshest possible ingredients became of paramount importance. Additional changes included: larger menus being abandoned in favor of shorter menus; strong marinades for meat and game were cut down on; heavy sauces such as ''[[espagnole]]'' and ''[[béchamel]]'' thickened with ''[[roux]]'' were used less in favor of seasoning dishes with fresh [[herb]]s, [[butter]], [[lemon]] juice, and [[vinegar]]. Regional dishes were drawn upon for inspiration instead of ''haute cuisine'' dishes of the past. New techniques were embraced and modern equipment was often used, including [[microwave]] ovens. Closer attention to the dietary needs of guests became important and, finally, chefs became extremely inventive and created new combinations and pairings.<ref name = "arvhqa"/>
  
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===Common dishes found on a national level===
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Some have speculated that a contributor to ''nouvelle cuisine'' was [[World War II]] when animal protein was in short supply during the [[Germany|German]] occupation.<ref>Nicholas Hewitt. ''The Cambridge Companion to Modern French Culture.'' (Cambridge: The Cambridge University Press, 2003. ISBN 978-0521794657), 109-110</ref> No matter what the origins were, by the mid-1980s some food writers stated that the style of cuisine had reached exhaustion and many chefs began returning to the ''haute cuisine'' style of cooking, although much of the lighter presentations and new techniques remained.<ref name = "arvhqa"/>
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There are many dishes that are considered part of the nation's national cuisine today.  Many come from [[haute cuisine]] in the fine-dining realm, but others are regional dishes that have become a norm across the country.  Below are lists of a few of the more common dishes available in [[France]] on a national level.
 
  
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*[[List of French dishes#Common breads|Common breads found on a national level]]
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==Regional Cuisine==
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*[[List of French dishes#Common savory dishes|Common savory dishes found on a national level]]
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[[Image:France departements regions narrow.jpg|thumb|right|250px|The 22 [[regions of France|regions]] and 96 [[departments of France|departments]] of [[metropolitan France]] include [[Corsica]] (''Corse,'' lower right). Paris area is expanded (inset at left).]]
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*[[List of French dishes#Common desserts and pastries|Common desserts and pastries found on a national level]]
 
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*[[List of French dishes#Common canned food unique to France|Common canned food found on the national level]]
 
  
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==Regional cuisine==
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Ingredients and dishes vary by region and some regional dishes have gained national popularity. [[Cheese]] and [[wine]] are a major part of the cuisine, playing different roles both regionally and nationally with their many variations and ''[[Appellation d'origine contrôlée]]'' (AOC) (regulated appellation) laws.
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[[Image:France departements regions narrow.jpg|thumb|right|250px|The 22 [[regions of France|regions]] and 96 [[departments of France|departments]] of [[metropolitan France]] include [[Corsica]] (''Corse'', lower right). Paris area is expanded (inset at left).]]
 
  
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French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of [[France]] has its own distinctive cuisine accepted by both its bourgeoisie and peasants and other general citizenry of the regions.
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French regional cuisine is characterized by a wide range of diversity and styles. Traditionally, each region of [[France]] has its own distinctive cuisine.
  
 
===Paris • Ile-de-France===
 
===Paris • Ile-de-France===
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[[Paris]] and Ile-de-France are central regions where almost anything from the country is available as all train lines meet in the city. Over 5,000 restaurants exist in Paris and almost any cuisine can be had here. High-quality [[Michelin Guide]] rated restaurants proliferate here.<ref>Dominé, 13.</ref>
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[[Paris]] and Ile-de-France are central regions where almost anything from the entire country is available as all train lines meet in the city. Over 5,000 restaurants exist in Paris and almost any cuisine from any country can be found. High-quality [[Michelin Guide]] rated restaurants proliferate here.<ref>André Dominé, (ed.) ''Culinaria France.'' (Cologne: Könemann Verlagsgesellschaft mbh, 1998. ISBN 978-3833111297), 13</ref>
  
 
===Champagne • Lorraine• Alsace===
 
===Champagne • Lorraine• Alsace===
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Game and ham are popular in [[Champagne, France|Champagne]] as well as the special sparkling wine simply known as ''[[Champagne (wine)|Champagne]]''. Fine fruit preserves are known from [[Lorraine (region)|Lorraine]] as well as the famous Quiche Lorraine. [[Alsace]] is heavily influenced by the German food culture as such the wines and beers made in the area are very similar to the style of bordering Germany.<ref>Dominé, 55</ref>
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Wild [[game]] and [[ham]] are popular in [[Champagne, France|Champagne]] as well as the special sparkling wine simply known as ''[[Champagne (wine)|Champagne]].'' Fine [[fruit preserves]] come from [[Lorraine (region)]] as well as the famous [[Quiche Lorraine]]. [[Alsace]] is heavily influenced by the [[German food]] culture and therefore the wines and [[beer]]s are very similar to the style of those bordering [[Germany]].<ref>Dominé, 55</ref>
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* [[List of French dishes#Lorraine|List of dishes unique to Lorraine]]
 
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* [[List of French dishes#Alsace|List of dishes unique to Alsace]]
 
  
 
===Nord • Pas de Calais • Picardy • Normandy • Brittany===
 
===Nord • Pas de Calais • Picardy • Normandy • Brittany===
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The coastline supplies many [[crustacean]]s, [[sea bass]], [[monkfish]], [[herring]]. Normandy has top quality seafood like [[scallop]]s and [[sole]], while [[Brittany]] has a supply of lobster, crayfish and mussels. [[Normandy]] is also home to a large population of apple trees, which is used in dishes as well as [[cider]] and [[calvados]]. The northern areas of this region especially [[Nord (department)|Nord]], grow ample amounts of wheat, sugar beet and chicory. Thick stews are found often in these northern areas as well. The produce of these northern regions is also considered some of the best in the country including cauliflower and artichokes. Buckwheat grows widely in Brittany as well and is used in the region's ''[[galette]]s'' called ''jalet'', which is where this dish originated.<ref>Dominé, 93.</ref>
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The coastline supplies many [[crustacean]]s, [[sea bass]], [[monkfish]], and [[herring]]. Normandy has quality seafood such as [[scallop]]s and [[sole]], while [[Brittany]] has a supply of [[lobster]], [[crayfish]] and [[mussel]]s. [[Normandy]], home to [[apple]] [[orchard]]s, uses apples in many dishes such as [[cider]] and [[calvados]]. The northern areas of this region especially [[Nord (department)|Nord]], grow ample amounts of [[wheat]], [[sugar beet]] and [[chicory]]. Thick stews are found in these northern areas as well. The produce, considered some of the best in the country, includes [[cauliflower]] and [[artichoke]]s. [[Buckwheat]] grows widely in Brittany and is used in the region's ''[[galette]]s'' called ''jalet,'' which is where this dish originated.<ref>Dominé, 93.</ref>
−
 
 
−
* [[List of French dishes#Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy|List of dishes unique Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy]]
 
−
* [[List of French dishes#Normandy|List of dishes unique to Normandy]]
 
−
* [[List of French dishes#Brittany|List of dishes unique to Brittany]]
 
  
 
===The Loire Valley • Central France===
 
===The Loire Valley • Central France===
−
High quality fruits come from [[Loire Valley|the Loire Valley]] and central France, including cherries grown for the liqueur ''[[Guignolet]]'' and the ''Belle Angevine'' pears. The strawberries and melons are also of high quality. Fish are seen in the cuisine as well as wild game, lamb, calves, [[Charolais cattle]], ''Géline'' fowl, and high quality goat cheeses. Young vegetables are used often in the cuisine as are the specialty mushrooms of the region, ''champignons de Paris''. Vinegars from [[Orléans]] are a specialty ingredient used as well.<ref>Dominé, 129,132.</ref>
+
High quality [[fruit]]s come from [[Loire Valley|the Loire Valley]] and central France, including [[Cherry|cherries]] grown for the liqueur ''[[Guignolet]]'' and the ''Belle Angevine'' [[pear]]s. The [[Strawberry|strawberries]] and [[melon]]s are also of high quality. Fish are seen in the cuisine as well as wild [[game]], [[lamb]], calves, [[Charolais cattle]], ''Géline'' fowl, and high quality [[goat cheese]]s. Young vegetables are used often in the cuisine as are the specialty [[mushroom]]s of the region, ''champignons de Paris.'' [[Vinegar]]s from [[Orléans]] are a specialty ingredient used as well.<ref>Dominé, 129, 132.</ref>
−
 
 
−
* [[List of French dishes#Loire Valley/Central France|List of dishes unique to Loire Valley/Central France]]
 
  
 
===Burgundy • Franche-Comté===
 
===Burgundy • Franche-Comté===
−
[[Burgundy]] is well known for its wines. [[pike (fish)|Pike]], [[perch]], river crabs, [[snail]]s, poultry from [[Bresse]], [[Charolais]] beef or game, [[redcurrant]]s, [[blackcurrant]]s, honey cake, [[Chaource]] and [[Epoisses cheese]] are all specialties of the local cuisine of both Burgundy and [[Franche-Comté]]. ''[[Kir (cocktail)|Kir]]'' and ''[[Crème de Cassis]]'' are popular liquors made from the blackcurrants. Dijon mustard is also a specialty of Burgundy cuisine. Oils are used in the cooking here, types include nut oils and [[rapeseed]] oil. Smoked meat and specialties are produced in the [[Jura]]<ref>Dominé, 153,156,166,185.</ref>
+
[[Burgundy]] is well known for its wines. [[pike (fish)|Pike]], [[perch]], river crabs, [[snail]]s, poultry from [[Bresse]], [[Charolais]] beef or game, [[redcurrant]]s, [[blackcurrant]]s, honey cake, [[Chaource]] and [[Epoisses cheese]] are all specialties of the local cuisine of both Burgundy and [[Franche-Comté]]. ''[[Kir (cocktail)|Kir]]'' and ''[[Crème de Cassis]]'' are popular liquors made from black currants. Dijon mustard is also a specialty of Burgundy cuisine. [[Oils]] are used in the cooking here; types include nut oils and [[rapeseed]] oil. [[Smoked meat]] and specialties are produced in the [[Jura]]<ref>Dominé, 153, 156, 166, 185.</ref>
−
 
 
−
* [[List of French dishes#Burgundy|List of dishes unique to Burgundy]]
 
  
 
===Lyon • Rhône-Alpes===
 
===Lyon • Rhône-Alpes===
−
Fruit and young vegetables are popular in the cuisine from the [[Rhône valley]]. Poultry from [[Bresse]], guinea fowels from Drôme and fish from the Dombes lakes and mountain in [[Rhône-Alpes]] streams are key to the cuisine as well. [[Lyon]] and [[Savoy]] supply high quality sausages while the [[Alpine region|Alpine]] regions supply their specialty cheeses like [[Abondance]], [[Reblochon]], [[Tomme]] and [[Vacherin]]. ''Mères lyonnaises'' are a particular type of restaurateur relegated to this region that are the regions bistro. Celebrated chefs from this region include [[Fernand Point]], [[Paul Bocuse]], the Troisgros brothers and Alain Chapel. The [[Chartreuse Mountains]] are in this region, and the famous liquor [[Chartreuse (liquor)|Chartreuse]] is produced in a monastery there.<ref>Dominé, 197,230.</ref>
+
Fruit and young vegetables are popular in the cuisine from the [[Rhône valley]]. [[Poultry]] from [[Bresse]], [[guinea fowl]]s from Drôme and fish from the Dombes lakes and mountains in [[Rhône-Alpes]] are key to the cuisine as well. [[Lyon]] and [[Savoy]] supply high quality [[sausage]]s while the [[Alpine region|Alpine]] regions supply their specialty cheeses like [[Abondance]], [[Reblochon]], [[Tomme]] and [[Vacherin]]. ''Mères lyonnaises'' are a particular type of restaurateur relegated to this region that are the regions' [[bistro]]. Celebrated chefs from this region include [[Fernand Point]], [[Paul Bocuse]], the Troisgros brothers and [[Alain Chapel]]. The [[Chartreuse Mountains]] are in this region, and the famous liquor [[Chartreuse (liquor)|Chartreuse]] is produced in a [[monastery]] there.<ref>Dominé, 197, 230.</ref>
−
 
 
−
* [[List of French dishes#Rhône-Alpes|List of dishes unique to Rhône-Alpes]]
 
  
 
===Poitou-Charentes • Limousin===
 
===Poitou-Charentes • Limousin===
−
Oysters come from the Oléron-Marennes basin while mussels come from the Bay of Aiguillon. High quality produce comes from the regions hinterland. Goat cheese is of high quality in this region and in the [[Vendée]] is grazing ground for ''Parthenaise'' cattle, while poultry is raised in [[Challans]]. [[Poitou]] and [[Charente]] purportedly produce the best butter and cream in France. [[Cognac (drink)|Cognac]] is also produced in the region along the [[Charente River]]. [[Limousin (region)|Limousin]] is home to the high quality [[Limousin (cattle)|Limousin cattle]] as well as high quality sheep. The woodlands offer game, high quality mushrooms. The southern area around [[Brive]] draws its cooking influence from [[Périgord]] and [[Auvergne (region)|Auvergne]] to produce a robust cuisine.<ref>Dominé, 237.</ref>
+
[[Oyster]]s come from the Oléron-Marennes basin while [[mussel]]s come from the Bay of Aiguillon. High quality produce comes from the regions hinterland. [[Goat cheese]] is of high quality in this region and in the [[Vendée]] there is grazing ground for ''Parthenaise'' [[cattle]], while poultry is raised in [[Challans]]. [[Poitou]] and [[Charente]] purportedly produce the best [[butter]] and [[cream]] in France. [[Cognac (drink)|Cognac]] is also produced in the region along the [[Charente River]]. [[Limousin (region)|Limousin]] is home to the high quality [[Limousin (cattle)|Limousin cattle]] as well as high quality [[sheep]]. The woodlands offer game and high quality [[mushroom]]s. The southern area around [[Brive]] draws its cooking influence from [[Périgord]] and [[Auvergne (region)|Auvergne]] to produce a robust cuisine.<ref>Dominé, 237.</ref>
  
 
===Bordeaux • Perigord • Gascony • Pays Basque===
 
===Bordeaux • Perigord • Gascony • Pays Basque===
 
{{main|Basque cuisine}}
 
{{main|Basque cuisine}}
−
[[Bordeaux]] is well known for its wine, as it is throughout the southwest of France with certain areas offering specialty grapes for its wines. Fishing is popular in the region for the cuisine, especially the [[Pays Basque]] deep-sea fishing of the [[North Sea]], trapping in the [[Garonne]] and stream fishing in the [[Pyrenees]]. The Pyrenees also support top quality lamb such as the ''"Agneau de Pauillac"'' as well as high quality sheep cheeses. Beef cattle in the region include the ''[[Blonde d'Aquitaine]]'', ''Boeuf de Challose'', ''Bazardaise'', and ''Garonnaise''.  High quality free-range chickens, [[turkey]], [[pigeon]], [[capon]], [[goose]] and [[duck]] prevail in the region as well. [[Gascony]] and [[Perigord]] cuisines includes high quality ''[[paté]]s'', ''[[terrine]]s'', ''[[confit]]s'' and ''magrets''.  This is one of the regions famous for its production of [[foie gras]] or fattened goose or duck liver. The cuisine of the region is often heavy and farm based. [[Armagnac (drink)|Armagnac]] is also from this region as are high quality prunes from [[Agen]].<ref>Dominé, 259, 295.</ref>
+
[[Bordeaux]] is well known for its [[wine]], as it is throughout the southwest of France with certain areas offering specialty [[grape]]s for its wines. Fishing is popular in the region, especially the [[Pays Basque]] deep-sea fishing of the [[North Sea]], trapping in the [[Garonne]] and stream fishing in the [[Pyrenees]]. The Pyrenees also support top quality [[lamb]] such as the ''"Agneau de Pauillac"'' as well as high quality sheep cheeses. Beef cattle in the region include the ''[[Blonde d'Aquitaine]],'' ''Boeuf de Challose,'' ''Bazardaise,'' and ''Garonnaise.'' High quality free-range [[chicken]]s, [[turkey]], [[pigeon]], [[capon]], [[goose]] and [[duck]] prevail in the region as well. [[Gascony]] and [[Perigord]] cuisines includes high quality ''[[paté]]s,'' ''[[terrine]]s,'' ''[[confit]]s'' and ''magrets.'' This is one of the regions famous for its production of [[foie gras]] or fattened goose or duck [[liver]]. The cuisine of the region is often heavy and farm based. [[Armagnac (drink)|Armagnac]] is also from this region as are high quality [[prune]]s from [[Agen]].<ref>Dominé, 259, 295.</ref>
  
 
===Toulouse • Quercy • Aveyron===
 
===Toulouse • Quercy • Aveyron===
−
[[Gers]] in this region offers high quality poultry, while La Montagne Noire and Lacaune area offers high quality hams and dry sausages. White corn is planted heavily in the area both for use in fattening the ducks and geese for [[foie gras]] as well as the production of ''millas'', a cornmeal porridge. [[Haricot bean]]s are also grown in this area, which are central to the dish ''[[Cassoulet]]''.  The finest sausage in France is commonly acknowledged to be the ''saucisse de Toulouse'', which also finds its way into their version of ''Cassoulet'' of [[Toulouse]]. The [[Cahors]] area produces a high quality specialty "black wine" as well as high-quality [[truffle]]s and mushrooms. This region also produces milk-feed lamb. Unpasteurized [[ewe]]'s milk is used to produce the [[Roquefort]] in [[Aveyron]], while [[Cantal]] is produced in [[Laguiole]]. The [[Salers]] cattle produce quality milk for cheese as well as beef items. The volcanic soils create flinty cheeses and superb lentils. Mineral waters are produced in high volume in this region as well.<ref>Dominé, 313.</ref>
+
[[Gers]] in this region offers high quality [[poultry]], while La Montagne Noire and Lacaune area offers high quality [[ham]]s and dry [[sausage]]s. White [[corn]] is planted heavily in the area both for use in fattening the ducks and geese for [[foie gras]] as well as for the production of ''millas,'' a cornmeal porridge. [[Haricot bean]]s are also grown in this area, which are central to the dish ''[[Cassoulet]].'' The finest sausage in France is commonly acknowledged to be the ''saucisse de Toulouse,'' which also finds its way into their version of ''Cassoulet'' of [[Toulouse]]. The [[Cahors]] area produces a high quality specialty "black wine" as well as high-quality [[truffle]]s and mushrooms. This region also produces milk-feed lamb. Unpasteurized [[ewe]]'s [[milk]] is used to produce the [[Roquefort]] in [[Aveyron]], while [[Cantal]] is produced in [[Laguiole]]. The [[Salers]] cattle produce quality milk for [[cheese]], as well as beef items. The [[Volcano|volcanic]] [[soil]]s create flinty cheeses and superb [[lentils]]. [[Mineral water]]s are produced in high volume in this region as well.<ref>Dominé, 313.</ref>
  
−
* [[List of French dishes#Aveyron|List of dishes unique to Aveyron]]
+
===Roussillon • Languedoc • Cévennes===
−
* [[List of French dishes#Toulousain|List of dishes unique to Toulouse]]
+
Restaurants are popular in the area known as ''[[Le Midi]].'' [[Oyster]]s come from the Etang de Thau, to be served in the restaurants of Bouzigues, Meze, and [[Sète]]. [[Mussel]]s are commonly seen here in addition to [[fish]] specialties of Sète, ''Bourride,'' ''Tielles'' and ''Rouille de seiche.'' Also in the [[Languedoc]]  ''jambon cru,'' sometimes known as ''jambon de montagne'' is produced. High quality ''[[Roquefort]]'' comes from the ''brebis'' (sheep) on the [[Larzac]] plateau. The [[Cévennes|Les Cévennes]] area offers [[mushroom]]s, [[chestnut]]s, berries, [[honey]], [[lamb]], game, sausages, ''pâtés'' and [[goat cheese]]s. [[Catalan people|Catalan]] influence can be seen in the cuisine here with dishes like ''brandade'' made from a purée of dried [[cod]] which is then wrapped in [[Chard|mangold]] leaves. [[Snail]]s are also plentiful and are prepared in a specific ''Catalan'' style known as a ''cargolade.'' [[Wild boar]] can also be found in the more mountainous regions of the ''Midi.''<ref>Dominé, 349, 360.</ref>
  
−
===Roussillon • Languedoc • Cévennes===
+
===Provence • Côte d'Azur===
−
Restaurants are popular in the area known as ''[[Le Midi]]''. Oysters come from the Etang de Thau, to be served in the restaurants of Bouzigues, Meze, and [[Sète]]. Mussels are commonly seen here in addition to fish specialties of Sète, ''Bourride'', ''Tielles'' and ''Rouille de seiche''. Also in the [[Languedoc]] ''jambon cru'', sometimes known as ''jambon de montagne'' is produced.  High quality ''[[Roquefort]]'' comes from the ''brebis'' (sheep) on the [[Larzac]] plateau. The [[Cévennes|Les Cévennes]] area offers mushrooms, chestnuts, berries, honey, lamb, game, sausages, ''pâtés'' and goat cheeses.  [[Catalan people|Catalan]] influence can be seen in the cuisine here with dishes like ''brandade'' made from a purée of dried [[cod]] which is then wrapped in [[Chard|mangold]] leaves.  Snails are also plentiful and are prepared in a specific ''Catalan'' style known as a ''cargolade''.  [[Wild boar]] can also be found in the more mountainous regions of the ''Midi''.<ref>Dominé, 349,360.</ref>
+
The [[Provence]] and [[Côte d'Azur]] region is rich in quality [[citrus]], [[vegetable]]s and [[fruit]]s and [[herb]]s. The region is one of the largest supplier of all of these ingredients in France. The region also produces the largest amount of [[olive]]s and thus creates superb [[olive oil]]. [[Lavender]] is used in many dishes found in the ''Haute Provence.'' Other important herbs in the cuisine include [[thyme]], [[Common sage|sage]], [[rosemary]], [[basil]], [[savory]], [[fennel]], [[marjoram]], [[tarragon]], [[oregano]], and [[bay leaf]]. [[Honey]] is another prized ingredient in the region. Seafood proliferates in this area. Goat cheeses, air-dried [[sausage]], [[lamb]], and [[beef]] are also popular here. [[Garlic]] and [[Anchovy|anchovies]] can be seen in many of the sauces in the region and [[Pastis]] can be found in many of the bistros of the area. The cuisine uses a large amount of vegetables for lighter preparations. [[Truffle]]s are commonly seen in Provence during the winter. [[Rice]] can be found growing in the [[Camargue]], which is the most-northerly rice growing area in Europe, with [[Camargue red rice]] being a specialty.<ref>Dominé, 387, 403, 404, 410, 416.</ref>
 +
 
 +
===Corsica===
 +
[[Domestic goat|Goat]]s and [[Domestic sheep|sheep]] proliferate on the island of [[Corsica]], kid goats and lamb are used to prepare dishes such as ''stufato,'' ''[[ragout]]s'' and roasts. [[Cheese]]s are also produced with ''[[brocciu]]'' being the most popular. [[Chestnut]]s, growing in the [[Castagniccia forest]], are used to produce [[flour]] which in turn is used to make [[bread]], [[cake]]s and [[polenta]]. The forest also provides [[acorn]]s which are used to feed the [[pig]]s which provide most of the protein for the island's cuisine. As Corsica is an island, fresh fish and seafood are common in the cuisine as well. The island's pork is used to make fine hams, sausage and other unique items including ''[[coppa]]'' (dried rib cut), ''lonzu'' (dried pork fillet), ''figatella,'' ''salumu'' (a dried sausage) ''salcietta,'' ''Panzetta,'' [[bacon]], ''figarettu'' (smoked and dried liverwurst) and ''prisuttu'' (farmer's ham). [[Clementine]]s  (hold an AOC designation), [[Nectarine]]s and [[fig]]s are grown there and candied [[citron]] is used in [[nougat]]s, cakes, while the aforementioned brocciu and chestnuts are also used in [[dessert]]s. Corsica also offers a variety of fruit wines and [[liqueur]]s, including ''[[Cap Corse]],'' ''Cédratine,'' ''Bonapartine,'' ''liquer de myrte,'' ''vins de fruit,'' ''Rappu,'' and ''[[eau-de-vie]] de châtaigne.''<ref>Dominé, 435, 441, 442.</ref>
  
−
* [[List of French dishes#Languedoc|List of dishes unique to Languedoc]]
+
==Specialties by Season==
 +
French cuisine varies according to the season. In summer, [[salad]]s and [[fruit]] dishes are popular because they are refreshing and the fresh local produce is inexpensive and abundant. Green grocers prefer to sell their fruit and vegetables at lower prices if needed, rather than see them rot in the heat. At the end of summer, [[mushroom]]s become plentiful and appear in stews everywhere in France. The [[hunting]] season starts in September and runs through February. Wild game of all kinds is eaten, often in very elaborate dishes that celebrate the success of the hunt. [[Shellfish]] are at their peak as winter turns to spring, and [[oysters]] appear in restaurants in large quantities.
  
−
===Provence • Côte d'Azur===
+
With the advent of deep-freeze and the [[Air-conditioning|air-conditioned]] ''[[hypermarché]],'' these seasonal variations are less marked than previously, but they are still observed. [[Crayfish]], for example, have a very short season and it is illegal to harvest them outside of that time period.<ref>However, imported crayfish are unrestricted, and many arrive from [[Pakistan]]; since they don't freeze well they are most often served seasonally</ref>
−
The [[Provence]] and [[Côte d'Azur]] region is rich in quality citrus, vegetables and fruits and herbs, the region is one of the largest supplier of all these ingredients in France.  The region also produces the largest amount of olives and thus creates superb [[olive oil]]. [[Lavender]] is used in many dishes found in the ''Haute Provence''.  Other important herbs in the cuisine include [[thyme]], [[Common sage|sage]], [[rosemary]], [[basil]], [[savory]], [[fennel]], [[marjoram]], [[tarragon]], [[oregano]], and [[bay leaf]]  Honey is another prized ingredient in the region. Seafood proliferates in this area in all areas. Goat cheeses, air-dried sausage, lamb, and beef are also popular here. Garlic and anchovies can be seen in many of the sauces in the region and [[Pastis]] can be found in many of the bistros of the area.  The cuisine uses a large amount of vegetables for lighter preparations. Truffles are commonly seen in Provence during the winter. Rice can be found growing in the [[Camargue]], which is the most-northerly rice growing area in Europe, with [[Camargue red rice]] being a specialty.<ref>Dominé, 387,403,404,410,416.</ref>
 
  
−
* [[List of French dishes#Provence/Côte d'Azur|List of dishes unique to Provence/Côte d'Azur]]
+
==Delicacies - "délicatesses"==
  
−
===Corsica===
+
<center>
−
[[Domestic goat|Goat]]s and [[Domestic sheep|sheep]] proliferate on the island of [[Corsica]], and kids and lamb are used to prepare dishes such as ''stufato'', ''[[ragout]]s'' and roasts.  Cheeses are also produced with ''[[brocciu]]'' being the most popular.  [[Chestnut]]s, growing in the Castagniccia forest, are used to produce flour which in turn is used to make [[bread]], [[cake]]s and [[polenta]].  The forest also provides acorns which are used to feed the pigs which provide most of the protein for the island's cuisine.  As Corsica is an island, fresh fish and seafood are common in the cuisine as well.  The island's pork is used to make fine hams, sausage and other unique items including ''[[coppa]]'' (dried rib cut), ''lonzu'' (dried pork fillet), ''figatella'', ''salumu'' (a dried sausage) ''salcietta'', ''Panzetta'', [[bacon]], ''figarettu'' (smoked and dried liverwurst) and ''prisuttu'' (farmer's ham).  [[Clementine]]s  (hold an AOC designation), [[Nectarine]]s and [[fig]]s are grown there and candied [[citron]] is used in [[nougat]]s, cakes, while  and the aforementioned brocciu and chestnuts are also used in desserts.  Corsica also offers a variety of fruit wines and liqueurs, including ''[[Cap Corse]]'', ''Cédratine'', ''Bonapartine'', ''liquer de myrte'', ''vins de fruit'', ''Rappu'', and ''[[eau-de-vie]] de châtaigne''.<ref>Dominé, 435,441,442.</ref>
+
<gallery perrow=5>
  
−
==Specialties by season==
+
Image:Foie gras DSC00180.jpg|An entire foie gras (partly prepared for a [[terrine]].
−
French cuisine varies according to the season. In summer, salads and fruit dishes are popular because they're refreshing and the produce is inexpensive and abundant. Greengrocers prefer to sell their fruit and vegetables at lower prices if needed, rather than see them rot in the heat.  At the end of summer, [[mushroom]]s become plentiful and appear in stews everywhere in France.  The [[hunting]] season starts in September and runs through February.  Game of all kinds is eaten, often in very elaborate dishes that celebrate the success of the hunt.  Shellfish are at their peak as winter turns to spring, and [[oysters]] appear in restaurants in large quantities.
 
  
−
With the advent of deep-freeze and the air-conditioned ''[[hypermarché]]'', these seasonal variations are less marked than hitherto, but they are still observed because in some cases it's the law. [[Crayfish]], for example, have a very short season and it's illegal to take them outside that time.<ref>Imported crayfish are unrestricted, and many arrive from [[Pakistan]].</ref> Moreover, they do not survive freezing very well.
+
Image:Escargot p1150449.jpg|''Escargot bourguignonne.''
  
−
==Ingredients==
+
Image:Truffe coupée.jpg|Black Périgord Truffle.
−
[[Image:Foie gras DSC00180.jpg|thumb|150px|An entire foie gras (partly prepared for a [[terrine]]).]]
 
−
[[Image:Escargot p1150449.jpg|thumb|150px|''Escargot bourguignonne'', or escargot cooked with garlic and parsley butter in a shell (with a [[2 cent euro coins|€0.02 coin]] as scale).]]
 
−
[[Image:Truffe coupée.jpg|thumb|right|150px|Black Périgord Truffle.]]
 
−
[[Image:Horsemeatsandwich.jpg|thumb|150px|Smoked and salted horse meat on a sandwich.]]
 
−
[[Image:Fleur de sel2.jpg|thumb|150px|The famous ''[[fleur de sel]]'' from [[Guérande]].]]
 
−
<div style="-moz-column-count:2; column-count:2;"> French regional cuisines use locally grown vegetables, such as:
 
−
* [[potato]]es
 
−
* [[Green beans|haricot verts]] (A type of [[France|French]] [[green bean]])
 
−
* [[carrot]]s
 
−
* [[Leek (vegetable)|leeks]]
 
−
* [[turnip]]s
 
−
* ''[[aubergine]]'' ([[eggplant]])
 
−
* ''[[courgette]]'' ([[zucchini]])
 
−
* [[Mushroom]]s, [[oyster mushroom]]s, cèpes ([[porcini]])
 
−
* Truffles ([[Tuber (genus)]])
 
−
* [[shallots]]
 
−
Common fruits include:
 
−
* [[Orange (fruit)|oranges]]
 
−
* [[tomato]]es
 
−
* [[tangerine]]s
 
−
* [[peach]]es
 
−
* [[apricot]]s
 
−
* [[apple]]s
 
−
* [[pear]]s
 
−
* [[plum]]s
 
−
* [[cherry]]
 
−
* [[strawberry]]
 
−
* [[raspberry]]
 
−
* [[redcurrant]]
 
−
* [[blackberry]]
 
−
* [[grape]]
 
−
* [[blackcurrant]]
 
−
Meats consumed include:
 
−
* [[chicken]]
 
−
* [[squab]]
 
−
* [[turkey (bird)|turkey]]
 
−
* [[duck]]
 
−
* [[goose]]
 
−
* [[foie gras]]
 
−
* [[beef]]
 
−
* [[veal]]
 
−
* [[pork]]
 
−
* [[Lamb (food)|mutton]] and [[lamb (food)|lamb]]
 
−
* [[rabbit]]
 
−
* [[quail]]
 
−
* [[horse meat|horse]]
 
−
* [[frog legs|frog's legs]]
 
−
* ''[[escargot]]'' (snails)
 
  
−
Eggs are fine quality and often eaten as:
+
Image:Horsemeatsandwich.jpg|Smoked and salted horse meat on a sandwich.
−
* [[omelette]]
 
−
* hard-boiled with [[mayonnaise]]
 
−
* [[Scrambled eggs|Scrambled]] plain or ''[[haute cuisine]]'' preparation
 
−
Fish and seafood commonly consumed include:
 
−
* [[cod]]
 
−
* [[sardine]]s, canned and fresh
 
−
* [[tuna]], canned and fresh
 
−
* [[salmon]]
 
−
* [[trout]]
 
−
* [[mussels]]
 
−
* [[herring]]
 
−
* [[oysters]]
 
−
* [[shrimp]]
 
−
* [[calamari]]
 
  
−
Herbs and Seasonings vary by region and include:
+
Image:Fleur de sel2.jpg|The famous ''[[fleur de sel]]'' from [[Guérande]].
−
* ''[[fleur de sel]]''
 
−
* ''[[herbes de Provence]]''
 
−
* [[tarragon]]
 
−
* [[rosemary]]
 
−
* [[marjoram]]
 
−
* [[lavender]]
 
−
* [[thyme]]
 
−
* [[fennel]]
 
−
* [[Common sage|sage]]
 
  
−
</div>
+
</gallery>
−
Fresh fruit and vegetables, as well as fish and meat can be purchased either from [[supermarket]]s or specialty shops. Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers. These have better shelter than the periodic street markets.
+
</center>
  
 
==Structure of meals==
 
==Structure of meals==
 
===Breakfast===
 
===Breakfast===
−
[[Image:Croissant.jpg|thumb|Cafés often offer [[Croissant]]s for breakfast.]]
+
 
−
''Le petit déjeuner'' (breakfast) is often a quick meal consisting of croissants, butter and jam, eggs or ham along with coffee or tea. Children often drink hot chocolate along with their breakfast. Breakfast of some kind is always served in cafés opening early in the day.
+
''Le petit déjeuner'' (breakfast) is often a quick meal consisting of [[croissant]]s, [[butter]] and jam, [[egg]]s or [[ham]] along with [[coffee]] or [[tea]]. Children often drink [[hot chocolate]] along with their breakfast. Breakfast of some kind is always served in cafés opening early in the day.
  
 
===Lunch===
 
===Lunch===
−
''Le déjeuner'' (lunch) was once a two hour mid-day meal but has recently seen a trend toward the one hour lunch break. In some smaller towns the two hour lunch may still be customary. Sunday lunches are often longer and are taken with the family.<ref>Steele, 82.</ref> Restaurants normally open for lunch at 12:00pm and close at 2:30pm. Many restaurants close on Saturday and Monday during lunch.<ref>Foder's, 342.</ref>
+
''Le déjeuner'' (lunch) was once a two hour mid-day meal but has recently seen a trend toward the one hour lunch break. In some smaller towns the two hour lunch may still be customary. Sunday lunches are often longer and are spent with the family.<ref>Ross Steele. 1995. ''The French Way: Aspects of Behavior, Attitudes, and Customs of the French.'' (Lincolnwood, Ill: Passport Books. ISBN 0844214957), 82</ref> Restaurants normally open for lunch at noon and close at 2:30 <small>P.M.</small> Many restaurants close on Saturday and Monday during the lunch hour.<ref>''Fodor's See It France.'' 2009. (Fodors Travel Pubns. ISBN 1400007720), 342</ref>
  
−
In large cities a majority of working people and students eat their lunch at a corporate or school [[cafeteria]], which normally serve complete meals as described above; it is therefore not usual for students to bring their own lunch food. It is common for [[white-collar worker]]s to be given lunch vouchers as part of their employee benefits. These can be used in most restaurants, supermarkets and [[traiteur (culinary profession)|traiteurs]]; however workers having lunch in this way typically do not eat all three dishes of a traditional lunch due to price and time considerations. In smaller cities and towns, some working people leave their workplaces to return home for lunch, generating four rush hours during the day. Finally, an also popular alternative especially among [[blue-collar worker]]s is to lunch on a [[sandwich]] possibly followed with a dessert; both dishes can be found ready-made at bakeries and supermarkets for budget prices.
+
In large cities a majority of working people and students eat their lunch at a corporate or school [[cafeteria]]; it is therefore not usual for students to bring their own lunch food. It is common for [[white-collar worker]]s to be given lunch vouchers as part of their employee benefits. These can be used in most restaurants, supermarkets and [[traiteur (culinary profession)|traiteurs]]; however workers having lunch in this way typically do not eat all three dishes of a traditional lunch due to price and time considerations. In smaller cities and towns, some working people leave their workplaces to return home for lunch, generating four rush hours during the day. Finally, a popular alternative, especially among [[blue-collar worker]]s, is to lunch on a [[sandwich]] possibly followed with a dessert; both items can be found ready-made at [[Bakery|bakeries]] and [[supermarket]]s at a reasonable cost.
  
 
===Dinner===
 
===Dinner===
−
''Le dîner'' (dinner) often consists of three courses, ''hors d'oeuvre'' or ''entrée'' (introductory course often soup), ''plat principal'' (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. Yogurt may replace the cheese course, while a normal everyday dessert would be fresh fruit. The meal is often accompanied by bread, wine and [[mineral water]]. Wine consumption has been dropping recently in young people. Fruit juice consumption has risen from 25.6% in 1996 to 31.6% in 2002. Main meat courses are often served with vegetables along with rice or pasta.<ref name = "hrfwjz">Steele, 82.</ref> Restaurants often open at 7:30pm for dinner and stop taking orders between the hours of 10:00pm and 11:00pm. Many restaurants close for dinner on Sundays.<ref name = "bpckic">Foder's, 342.</ref>
+
''Le dîner'' (dinner) often consists of three courses, ''hors d'oeuvre'' or ''entrée'' (introductory course often [[soup]]), ''plat principal'' (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. [[Yogurt]] may replace the cheese course, while a normal everyday dessert would be fresh fruit. The meal is often accompanied by [[bread]], [[wine]] and [[mineral water]]. Wine consumption by young people has been dropping in recent years. Fruit juice consumption has risen from 25.6 percent in 1996 to 31.6 percent in 2002. Main meat courses are often served with vegetables along with [[rice]] or [[pasta]].<ref name = "hrfwjz">Steele, 82.</ref> Restaurants often open at 7:30 <small>P.M.</small> for dinner and stop taking orders between the hours of 10:00 and 11:00 <small>P.M.</small> Many restaurants close for dinner on Sundays.<ref name = "bpckic">''Foder's'', 342.</ref>
  
−
===Drink===
+
===Wine===
−
Traditionally, France has been a culture of [[wine]] consumption. While this characteristic has lessened with time, even today, many French people drink wine daily. The consumption of low-quality wines during meals has been greatly reduced. [[Beer]] is especially popular with the young. Other popular alcoholic drinks include [[pastis]], an [[aniseed]] flavoured beverage drunk diluted with cold water, or [[cider]].
+
Traditionally, France has been a culture of [[wine]] consumption. While this characteristic has lessened with time, even today, many French people drink wine daily. However, the consumption of low-quality wines during meals has been greatly reduced. [[Beer]] is especially popular with the young. Other popular [[alcohol]]ic drinks include [[pastis]], an [[aniseed]] flavored beverage drunk diluted with cold water, or [[cider]].
  
−
The legal alcohol purchase age is 16. Usually, parents tend to prohibit their children from consuming alcohol before these children reach their early teens. Students and young adults are known to drink heavily during parties, but usually drunkenness is not displayed in public. Public consumption of alcohol is legal, but driving under the influence can result in severe penalties.
+
The legal age for purchasing alcohol is 16; however, parents tend to prohibit their children from consuming alcohol before they reach early adulthood. While public consumption of [[alcohol]] is legal, driving under the influence can result in severe penalties.
  
 
==Dining out==
 
==Dining out==
−
===History of the restaurant===
 
−
The modern restaurant has its origins in French culture.  Prior to the late 18th century, diners who wished to "dine out" would visit their local [[guild]] member's [[kitchen]] and have their meal prepared for them.  However, guild members were limited to producing whatever their guild registry delegated them to.<ref>Spang, 8-10.</ref>  These guild members offered food in their own homes to steady clientele that appeared day-to-day but at set times. The guest would be offered the meal [[table d'hôte]], which is a meal offered at a set price with very little choice of dishes, sometimes none at all.<ref>Spang, 30-31.</ref>
 
−
 
−
The first steps toward the modern restaurant were locations that offered ''restorative'' [[bouillon]]s, or ''restaurants'' &mdash; these words being the origin of the name restaurant.  This step took place during the 1760s - [[1770]]'s.  These locations were open at all times of the day, featuring ornate [[tableware]] and reasonable prices.  These locations were meant more as meal replacements for those who had "lost their appetites and suffered from jaded palates and weak chests."<ref>Spang, 34-35.</ref>
 
  
−
In 1782 Antoine Beauvilliers, [[pastry chef]] to the future [[Louis XVIII]], opened one of the most popular restaurants of the time &mdash; the ''Grande Taverne de Londres'' &mdash; in the arcades of the [[Palais-Royal]].  Other restaurants were opened by chefs of the time who were leaving the failing monarchy of France, in the period leading up to the French Revolution.  It was these restaurants that expanded upon the limited menus of decades prior, and led to the full restaurants that were completely legalized with the advent of the French Revolution and abolition of the guilds.  This and the substantial discretionary income of the [[French Directory]]'s ''[[nouveau riche]]'' helped keep these new restaurants in business.<ref>Spang, 140-144.</ref>
 
  
 
===Places to dine out===
 
===Places to dine out===
−
*[[Restaurant]] - Over 5,000 in [[Paris]] alone, with varying levels of prices and menus. Open at certain times of the day, and normally closed one day of the week. Patrons select items from a printed [[menu]]. Some offer regional menus, while others offer a modern styled menu. By law, a prix-fixe menu must be offered, although high-class restaurants may try to conceal the fact. Few French restaurants cater to [[vegetarian]]s. The [[Guide Michelin]] rates many of the better restaurants in this category.<ref name="A_ch_1">Dominé, 30.</ref>
+
*[[Restaurant]]s - Over 5,000 in [[Paris]] alone, with varying levels of prices and menus. Open at certain times of the day, and normally closed one day of the week. Patrons select items from a printed [[menu]]. Some offer regional menus, while others offer a modern style menu. By law, a 'prix-fixe' menu must be offered, although high-class restaurants may try to conceal the fact. Few French restaurants cater to [[vegetarian]]s. The [[Guide Michelin]] rates many of the better restaurants in this category.<ref name="A_ch_1">Dominé, 30.</ref>
−
*''[[Bistro|Bistro(t)]]'' - Often smaller than a restaurant and many times using chalk board or verbal menus. Many feature a regional cuisine. Notable dishes include [[coq au vin]], [[pot-au-feu]], [[confit de canard]], calves' [[liver]] and [[entrecôte]].<ref name="A_ch_1"/>
+
*''[[Bistro|Bistro(t)]]'' - Often smaller than a restaurant and may use a chalk board or verbal menu. Many feature a regional cuisine. Notable dishes include [[coq au vin]], [[pot-au-feu]], [[confit de canard]], calves' [[liver]] and [[entrecôte]].<ref name="A_ch_1"/>
−
*''Bistrot à Vin'' - Similar to ''[[caberet]]s'' or ''[[tavern]]es'' of the past in France. Some offer inexpensive alcoholic drinks, while others take pride in offering a full range of vintage [[Appellation (wine)|AOC]] wines. The foods in some are simple, including sausages, ham and cheese, while others offer dishes similar to what can be found in a bistro.<ref name="A_ch_1"/>
+
*''Bistrot à Vin'' - Similar to ''[[caberet]]s'' or ''[[tavern]]es'' of the past in France. Some offer inexpensive alcoholic drinks, while others take pride in offering a full range of vintage [[Appellation (wine)|AOC]] wines. The foods are simple, including sausages, ham and cheese, while others offer dishes similar to what can be found in a bistro.<ref name="A_ch_1"/>
 
[[Image:Bouchon leTablier.jpg|right|thumb|250px|A bouchon, ''Le tablier'' (the apron), in Vieux Lyon.]]
 
[[Image:Bouchon leTablier.jpg|right|thumb|250px|A bouchon, ''Le tablier'' (the apron), in Vieux Lyon.]]
−
*''[[Bouchon]]'' - Found in [[Lyon]], they produce traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. The dishes can be quite fatty, and heavily oriented around meat. There are about twenty officially certified traditional bouchons, but a larger number of establishments describing themselves using the term.<ref>Boudou</ref>
+
*''[[Bouchon]]'' - Found in [[Lyon]], they produce traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. The dishes can be quite fatty, and heavily oriented around meat. There are about twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term.<ref>Evelyne Boudou, and Jean-Marc Boudou. ''Les bonnes recettes des bouchons lyonnais.'' (Seyssinet: Libris, 2003. ISBN 9782847990027)</ref>
−
*''[[Brasserie]]'' - French for [[brewery]], these establishments were created in the 1870s by refugees from [[Alsace-Lorraine]]. These establishments serve beer, but most serve wines from [[Alsace]] such as [[Riesling]], [[Sylvaner]], and [[Gewürztraminer]]. The most popular dishes are [[Sauerkraut]] and [[Seafood]] dishes.<ref name="A_ch_1"/> In general, a brasserie is open all day, offering the same menu.<ref>''Les brasseries ont toujours l'avantage d'offrir un service continu tout au long de la journée, d'accueillir les clients après le spectacle et d'être ouvertes sept jours sur sept, quand les restaurants ferment deux jours et demi par semaine.'' (''Brasseries have the advantage of offering uninterrupted service all day, seven days a week, and of being open for the after-theatre crowd, whereas restaurants are closed two and a half days of the week'') — (Jean-Claude Ribaut in ''[[Le Monde]]'', 8 feb 2007)</ref>
+
*''[[Brasserie]]'' - French for [[brewery]], these establishments were created in the 1870s by refugees from [[Alsace-Lorraine]]. These establishments serve [[beer]], but most serve wines from [[Alsace]] such as [[Riesling]], [[Sylvaner]], and [[Gewürztraminer]]. The most popular dishes are [[Sauerkraut]] and [[Seafood]] dishes.<ref name="A_ch_1"/> In general, a brasserie is open all day, offering the same menu.<ref>''Les brasseries ont toujours l'avantage d'offrir un service continu tout au long de la journée, d'accueillir les clients après le spectacle et d'être ouvertes sept jours sur sept, quand les restaurants ferment deux jours et demi par semaine.'' ''(Brasseries have the advantage of offering uninterrupted service all day, seven days a week, and of being open for the after-theater crowd, whereas restaurants are closed two and a half days of the week)''—(Jean-Claude Ribaut in ''[[Le Monde]]'', Feb. 9, 2007)</ref>
−
*''[[Café]]'' - Primarily locations for [[coffee]] and alcoholic drinks. Tables and chairs are usually set outside, and prices marked up somewhat ''en terrasse''.  The limited foods sometimes offered include [[croque-monsieur]], [[salad]]s, ''moules-frites'' ([[mussels]] and ''[[pommes frites]]'') when in season. ''Cafés'' often open early in the morning and shut down around nine at night.<ref name="A_ch_1"/>
+
*''[[Café]]'' - Primarily locations for [[coffee]] and alcoholic drinks. Tables and chairs are usually set outside, and prices marked up somewhat ''en terrasse.'' The limited foods sometimes offered include [[croque-monsieur]], [[salad]]s, ''moules-frites'' ([[mussels]] and ''[[pommes frites]]'') when in season. ''Cafés'' often open early in the morning and shut down around nine at night.<ref name="A_ch_1"/>
−
*''Salon de Thé'' - These locations are more similar to cafés in the rest of the world. These tearooms often offer a selection of cakes and do not offer alcoholic drinks. Many offer simple [[snack]]s, [[salad]]s, and [[sandwich]]es. [[Tea]]s, [[hot chocolate]], and chocolat à l'ancienne (a popular chocolate drink) offered as well. These locations often open just prior to noon for lunch and then close late afternoon.<ref name="A_ch_1"/>
+
*''Salon de Thé'' - These locations are more similar to cafés in the rest of the world. These tearooms often offer a selection of [[cake]]s and do not offer alcoholic drinks. Many offer simple [[snack]]s, [[salad]]s, and [[sandwich]]es. [[Tea]]s, [[hot chocolate]], and chocolat à l'ancienne (a popular chocolate drink) is offered as well. These locations often open just prior to noon for lunch and then close late afternoon.<ref name="A_ch_1"/>
−
*''[[Bar (establishment)|Bar]]'' - Based on the [[United States|American]] style, many were built at the beginning of the 20th century. These locations serve [[cocktail]]s, [[whiskey]], [[pastis]] and other alcoholic drinks.<ref name="A_ch_1"/>
+
*''[[Bar (establishment)|Bar]]'' - Based on the [[United States|American]] style, many were built at the beginning of the twentieth century. These locations serve [[cocktail]]s, [[whiskey]], [[pastis]] and other alcoholic drinks.<ref name="A_ch_1"/>
−
*''Estaminet'' - Typical of the [[Nord-Pas-de-Calais]] region, these small bars/restaurants used to be a central place for farmers, mine or textile workers to meet and socialize. Alongside the usual beverages (beers, liquors...), one could order basic regional dishes, as well as play various indoor games. These estaminets almost disappeared, but are now considered a part of Nord-Pas-de-Calais history, and therefore preserved and promoted..
+
*''Estaminet'' - Typical of the [[Nord-Pas-de-Calais]] region, these small bars/restaurants used to be a central place for farmers, mine or textile workers to meet and socialize. Alongside the usual beverages (beers, liquors…), one could order basic regional dishes, as well as play various indoor games. At one time, these estaminets almost disappeared, but are now considered a part of Nord-Pas-de-Calais history, and are therefore preserved and promoted.
−
 
 
−
===Kitchen and dining room staff===
 
−
Larger restaurants and hotels in France employ extensive staff and are commonly referred to as either the ''kitchen brigade'' for the kitchen staff or ''dining room brigade'' system for the dining room staff.  This system was created by [[Georges Auguste Escoffier]]  This structured team system delegates responsibilities to different individuals that specialize in certain tasks.  The following is a list of positions held both in the kitchen and dining rooms brigades in France.<ref name="A_ch_2">Dominé, 32.</ref>
 
−
 
 
−
====Kitchen brigade====
 
−
[[Image:Cooks 050918 154402.jpg|thumb|Cooks at work.]]
 
−
*''{{lang|fr|[[Chef de cuisine]]}}'' (Kitchen chef) - Responsible for overall management of kitchen.  They supervise staff, create menus and new recipes with the assistance of the restaurant manager, make purchases of raw food items, trains apprentices and maintains a sanitary and hygiene environment for the preparation of food.<ref name="A_ch_2"/>
 
−
*''{{lang|fr|Sous-chef de cuisine}}'' (Deputy kitchen chef) - Receives orders directly from the ''chef de cuisine'' for the management of the kitchen and often represents the ''chef de cuisine'' when he or she is not present.<ref name="A_ch_2"/>
 
−
*''{{lang|fr|Chef de partie}}'' (Senior chef) - Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes.  Those that work in a lesser station are commonly referred to as a ''demi-chef''.<ref name="A_ch_2"/>
 
−
*''{{lang|fr|Cuisinier}}'' (Cook) - This position is an independent one where they usually prepare specific dishes in a station.  They may also be referred to as a ''cuisinier de partie''.<ref name="A_ch_2"/>
 
−
*''{{lang|fr|Commis}}'' (Junior cook) - Also works in a specific station, but reports directly to the ''chef de partie'' and takes care of the tools for the station.<ref name="A_ch_2"/>
 
−
*''{{lang|fr|Apprenti(e)}}'' (Apprentice) - Many times they are students gaining theoretical and practical training in school and work experience in the kitchen.  They perform preparatory work and/or cleaning work.<ref name="A_ch_2"/>
 
−
*''{{lang|fr|Plongeur}}'' (Dishwasher) - Cleans dishes and utensils and may be entrusted with basic preparatory job.<ref name="A_ch_2"/>
 
−
*''{{lang|fr|Marmiton}}'' (Pot and pan washer) - In larger restaurants takes care of all the pots and pans instead of the ''plongeur''.<ref name="A_ch_3">Dominé, 33.</ref>
 
−
*''{{lang|fr|[[Saucier]]}}'' (Saucemaker/Sauté cook) - Prepares [[sauce]]s, warm ''[[hors d'oeuvres]]'', completes meat dishes and in smaller restaurants may work on fish dishes and prepares sautéed items. This is one of the most respected positions in the kitchen brigade.<ref name="A_ch_2"/>
 
−
*''{{lang|fr|Rôtisseur}}'' (Roast cook) - Manages a team of cooks that roasts, broils and deep fries dishes.<ref name="A_ch_2"/>
 
−
*''{{lang|fr|Grillardin}}'' (Grill cook) - In a larger kitchen this person prepares the grilled foods instead of the ''rôtisseur''.<ref name="A_ch_4">The Culinary Institute of America, 8.</ref>
 
−
*''{{lang|fr|Friturier}}'' (Fry cook) - In larger kitchens this person prepares fried foods instead of the ''rôtisseur''.<ref name="A_ch_4"/>
 
−
*''{{lang|fr|Poissonnier}}'' (Fish cook) - Prepares fish and seafood dishes.<ref name="A_ch_3"/>
 
−
*''{{lang|fr|Entremetier}}'' (Entrée preparer) - Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.<ref name="A_ch_2"/>
 
−
*''{{lang|fr|Potager}}'' (soup cook) - In larger kitchens this person reports to the ''entremetier'' and prepares the soups.<ref name="A_ch_4"/>
 
−
*''{{lang|fr|Legumier}}'' (Vegetable cook) - In larger kitchen this person also reports to the ''entremetier'' and prepares the vegetable dishes.<ref name="A_ch_4"/>
 
−
*''{{lang|fr|[[Garde manger]]}}'' (Pantry supervisor) - responsible for preparation of cold ''[[hors d'oeuvres]]'', prepares salads, organizes large buffet displays and prepares [[charcuterie]] items.<ref name="A_ch_2"/>
 
−
*''{{lang|fr|Tournant}}'' (Spare hand/ roundsman) - Moves throughout kitchen assisting other positions in kitchen
 
−
*''{{lang|fr|[[Pâtissier]]}}'' (Pastry cook) - Prepares desserts and other meal end sweets and for location without a ''boulanger'' also prepares breads and other baked items.  They may also prepare pasta for the restaurant.<ref name="A_ch_3"/>
 
−
*''{{lang|fr|Confiseur}}'' - Prepares candies and ''[[petit four]]s'' in larger restaurants instead of the ''pâtissier''.<ref name="A_ch_4"/>
 
−
*''{{lang|fr|Glacier}}'' - Prepares frozen and cold desserts in larger restaurants instead of the ''pâtissier''.<ref name="A_ch_4"/>
 
−
*''{{lang|fr|Décorateur}}'' - Prepares show pieces and specialty cakes in larger restaurants instead of the ''pâtissier''.<ref name="A_ch_4">The Culinary Institute of America, 8,9.</ref>
 
−
*''{{lang|fr|[[Boulanger]]}}'' (Baker) - Prepares bread, cakes and breakfast pastries in larger restaurants instead of the ''pâtissier''.<ref name="A_ch_3"/>
 
−
*''{{lang|fr|[[Boucher]]}}'' (Butcher) - butchers meats, poultry and sometimes fish.  May also be in charge of breading meat and fish items.<ref name="A_ch_4"/>
 
−
*''{{lang|fr|Aboyeur}}'' (Announcer/ expediter) - Takes orders from dining room and distributes them to the various stations.  This position may also be performed by the ''sous-chef de partie''.<ref name="A_ch_4"/>
 
−
*''{{lang|fr|Communard}}'' - Prepares the meal served to the restaurant staff.<ref name="A_ch_4"/>
 
−
*''{{lang|fr|Garçon de cuisine}}'' - Performs preparatory and auxiliary work for support in larger restaurants.<ref name="A_ch_3"/>
 
−
 
 
−
====Dining room brigade====
 
−
{{cuisine}}
 
−
*''{{lang|fr|Directeur de la restauration}}'' (General manager) - Oversees economic and administrative duties for all food related business in large hotels or similar facilities including multiple restaurants, bars, catering and other events.<ref name="A_ch_5">Dominé, 33.</ref>
 
−
*''{{lang|fr|Directeur de restaurant}}'' ([[Restaurant manager]]) - Responsible for the operation of the restaurant dining room which includes managing staff, hiring and firing staff, training of staff and economic duties of the such matters.  In larger establishments there may be an assistant to this position who would replace this person in their absence.<ref name="A_ch_5"/>
 
−
*''{{lang|fr|Maître d'hotel}}'' - Welcomes guests, and seats them at tables.  They also supervise the service staff.  It is this person that commonly deals with complaints and verifies patron bills.<ref name="A_ch_5"/>
 
−
*''{{lang|fr|Chef de salle}}'' - Commonly in charge of service for the full dining room in larger establishments, this position can be combined into the ''maître d'hotel'' position.<ref name="A_ch_4"/>
 
−
*''{{lang|fr|Chef de rang}}'' - The dining room is separated into sections called ''rangs''.  Each ''rang'' is supervised by this person to coordinate service with the kitchen.<ref name="A_ch_5"/>
 
−
*''{{lang|fr|Demi-chef de rang'' or ''commis de rang}}'' - (Back waiter) - Clears plates between courses if there is no ''commis débarrasseur'', fills water glasses and assists the ''chef de rang''.<ref name="A_ch_4"/>
 
−
*''{{lang|fr|Commis débarrasseur}}'' - Clears plates between courses and the table at the end of the meal.<ref name="A_ch_5"/>
 
−
*''{{lang|fr|Commis de suite}}'' - In larger establishments, this person brings the different courses from the kitchen to the table.<ref name="A_ch_5"/>
 
−
*''{{lang|fr|Chef d'étage}}'' (Captain) - Explains the menu to the guest and answers any questions.  This person often performs the tableside food preparations.  This position may be combined with the ''chef de rang'' in smaller establishment.<ref name="A_ch_4"/>
 
−
*''{{lang|fr|Chef de vin'' or ''[[Sommelier]]}}'' (Wine waiter) - Manages wine cellar by purchasing and organizing as well as preparing the wine list.  This person also advises the guest on wine choices and serves it.  Larger establishments will have a team of sommeliers that are managed by the ''chef sommelier'' or ''chef caviste''.<ref name="A_ch_5"/>
 
−
*''{{lang|fr|Serveur de restaurant}}'' (Waiter) - This position found in smaller establishments performs the multiple duties of various positions in the larger restaurants in the service of food and drink to the guest.<ref name="A_ch_5"/>
 
−
*''{{lang|fr|Responsable de bar'' or ''Chef de bar}}'' (Bar manager) - Manages the bar in a restaurant which includes ordering and creating drink menus, they also over see the hiring, training and firing of barmen. Also manages multiple bars in a hotel or other similar establishment.<ref name="A_ch_5"/>
 
−
*''{{lang|fr|Barman}}'' (Bartender) - Serves alcoholic drinks to guests.<ref name="A_ch_5"/>
 
−
*''{{lang|fr|Dame du vestiaire}}'' - Coat room attendant who receives and returns guests coats and hats.<ref name="A_ch_5"/>
 
−
*''{{lang|fr|Voituriers}}'' (Valet) - Parks guests cars and retrieves them upon the guest exiting the restaurant.<ref name="A_ch_5"/>
 
  
 
==Notes==
 
==Notes==
−
{{Reflist|3}}
+
<references/>
  
−
==Works cited==
+
==References==
−
*Bertholle, Louisette. 1980. ''French cuisine for all.'' Garden City, N.Y.: Doubleday. ISBN 0385130872
+
*Bertholle, Louisette. ''French Cuisine For All.'' Garden City, N.Y.: Doubleday, 1980. ISBN 0385130872
 
*Boudou, Evelyne and Jean-Marc Boudou. ''Les bonnes recettes des bouchons lyonnais''. Seyssinet : Libris, 2003. ISBN 978-2847990027  
 
*Boudou, Evelyne and Jean-Marc Boudou. ''Les bonnes recettes des bouchons lyonnais''. Seyssinet : Libris, 2003. ISBN 978-2847990027  
−
*Christian, Glynn, and Jenni Muir. 1997.'' Edible France: a traveler's guide.'' New York: Interlink Books. ISBN 156656221X
+
*Christian, Glynn, and Jenni Muir. '' Edible France: A Traveler's Guide.'' New York: Interlink Books, 1997. ISBN 156656221X
−
*Dominé, André (ed.). ''Culinaria France''. Cologne: Könemann Verlagsgesellschaft mbh, 1998. ISBN 978-3833111297
+
*Dominé, André, ed. ''Culinaria France.'' Cologne: Könemann Verlagsgesellschaft mbh, 2004 (original 1998). ISBN 978-3833111297
−
*Escoffier, Georges Auguste. ''Escoffier: The Complete Guide to the Art of Modern Cookery''. Translated by H. L. Cracknell and R.J. Kaufmann. New York: John Wiley and Sons, 2002. ISBN 978-0471290162
+
*Escoffier, Georges Auguste. ''Escoffier: The Complete Guide to the Art of Modern Cookery,'' Translated by H. L. Cracknell and R.J. Kaufmann. New York: John Wiley and Sons, 2002 (original 1983). ISBN 978-0471290162
−
*Ferguson, Priscilla Parkhurst. 2004. ''Accounting for taste: the triumph of French cuisine.'' Chicago: The University of Chicago Press. ISBN 0226243230
+
*Ferguson, Priscilla Parkhurst. ''Accounting for Taste: The Triumph of French Cuisine.'' Chicago: The University of Chicago Press, 2004. ISBN 0226243230
−
*Foder's. ''See It. France''. 2nd edition. New York:Foder's Travel Publications, 2006.
+
*Foder's. ''See It. France,'' 2nd ed. New York: Foder's Travel Publications, 2009. ISBN 1400007720
−
*Hewitt, Nicholas. ''The Cambridge Companion to Modern French Culture''. Cambridge: The Cambridge University Press, 2003. ISBN 978-0521794657
+
*Hewitt, Nicholas. ''The Cambridge Companion to Modern French Culture.'' Cambridge: The Cambridge University Press, 2003. ISBN 978-0521794657
−
*Mennel, Stephan. ''All Manners of Food: eating and taste in England and France from the Middle Ages to the present''. 2nd ed., Chicago: University of Illinois Press, 1996. ISBN 978-0252064906
+
*Mennel, Stephan. ''All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present,'' 2nd ed., Chicago: University of Illinois Press, 1996. ISBN 978-0252064906
−
*Sadowski, Jeffrey A. 1997. ''French cuisine the gourmet's companion.'' New York: J. Wiley. ISBN 0585368066
+
*Montignac, Michel. The French Diet: The Secrets of why French Women Don't Get Fat. New York, NY: DK Publishing, 2005. ISBN 075661578X
−
*Spang Rebecca L., ''The Invention of the Restaurant.'' 2nd ed., Harvard University Press, 2001. ISBN 978-0674006850
+
*Sadowski, Jeffrey A. ''French Cuisine the Gourmet's Companion.'' New York: J. Wiley, 1997. ISBN 0585368066
−
*Steele, Ross. ''The French Way''. 2nd edition. New York: McGraw-Hill, 2006.
+
*Spang Rebecca L., ''The Invention of the Restaurant,'' 2nd ed., Harvard University Press, 2001. ISBN 978-0674006850
−
*The Culinary Institute of America. ''The Professional Chef''. 8th ed. Hoboken, NJ: John Wiley & Sons, INC, 2006. ISBN 978-0764557347
+
*Steele, Ross. ''The French Way: Aspects of Behavior, Attitudes, and Customs of the French.'' Lincolnwood, Ill: Passport Books, 1995. ISBN 0844214957
−
*Wheaton, Barbara Ketcham. ''Savoring the Past: The French Kitchen and Table from 1300 to 1789''. New York: First Touchstone, 1996. ISBN 978-0684818573
+
*Taillevent, and Terence Scully. ''The Viandier of Taillevent: An Edition of All Extant Manuscripts.'' [Ottawa]: University of Ottawa Press, 1988. ISBN 0776601748
−
 
+
*The Culinary Institute of America. ''The Professional Chef,'' 8th ed. Hoboken, NJ: John Wiley & Sons, INC, 2006. ISBN 978-0764557347
−
==See also==
+
*Wheaton, Barbara Ketcham. ''Savoring the Past: The French Kitchen and Table from 1300 to 1789.'' New York: First Touchstone, 1996. ISBN 978-0684818573
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{{cookbook}}
 
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{{commonscat|Cuisine of France}}
 
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*''[[Larousse Gastronomique]]''
 
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*''[[Le Répertoire de la Cuisine]]''
 
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*[[French paradox]]
 
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*[[List of recipes]]
 
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*[[List of French cheeses]]
 
  
 
==External links==
 
==External links==
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* [http://frenchfood.about.com French Recipes and Food]Huge list of authentic French recipes for every skill level, regional foods, and cooking techniques.
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All links retrieved April 11, 2024.
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* [http://www.mediterrasian.com/cuisine_of_month_provence.htm Provençal Cuisine Guide and Recipes]
 
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* [http://www.normandie-heritage.com/spip.php?rubrique92 Traditional Normandy Cuisine]
 
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* [http://www.cp-pc.ca/english/france/eating.html Eating the French way]
 
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* [http://www.aftouch-cuisine.com The regional French food]
 
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* [http://www.mediterranean-lifestyles.com/0080000001_France_French_Cooking_Cuisine_Recipes_000_Vicarious_Travel_through_Dish_and_Desert_MnPg.html Mediterranean Lifestyles: French Cooking] historical and cultural review of French cuisine
 
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* [http://www.chezjim.com/books/one_recipe.html One Recipe, Several Centuries] - French recipes across several centuries for three French desserts
 
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*[http://www.french-at-a-touch.com/Gourmet/gourmet.htm French Food and all about French Cuisine]
 
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*[http://www.cuisinenet.com/digest/region/france/index.shtml Diner's Digest]
 
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*[http://www.cuisinenet.com/glossary/france.html French Cuisine]
 
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*[http://www.discoverfrance.net/France/Food/DF_cuisine.shtml French Cuisine]
 
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*Blume, Mary. 2008. [http://www.iht.com/articles/2008/04/09/arts/blume.php Does French cuisine merit UN stars?]
 
  
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{{Mediterranean cuisine}}
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* [http://frenchfood.about.com French Palate Cleanser Recipes]'' Frenchfood.about.com.''
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* [http://www.chezjim.com/books/one_recipe.html One Recipe, Several Centuries] ''Chezjim.com.''
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*[http://www.discoverfrance.net/France/Food/DF_cuisine.shtml French Cuisine] ''DiscoverFrance.net.''
  
 
[[Category:Art, music, literature, sports and leisure]]
 
[[Category:Art, music, literature, sports and leisure]]
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[[Category:History of France]]
 
[[Category:History of France]]
 
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[[Category:Lifestyle]]

Latest revision as of 10:59, 11 April 2024

A pot of coq au vin, a well-known French dish

French cuisine is a style of cooking derived from the nation of France. It evolved through centuries of social and political change. The Middle Ages heralded in lavish banquets among the upper classes with ornate, heavily seasoned food while the era of the French Revolution saw a move toward fewer spices and a more liberal use of herbs. More refined techniques for preparing French food developed with Marie-Antoine Carême, famed chef to Napoleon Bonaparte.

French cuisine was more fully developed in the late nineteenth century by Georges Auguste Escoffier and became what is now referred to as haute cuisine. Escoffier's major treatise on French cooking (Le Guide Culinaire), however, left out much of the regional character found in the provinces of France. The move to an appreciation of provincial French food began with the Michelin Guide (Le Guide Michelin) and the trend to gastro-tourism during the twentieth century.

National cuisine

French cuisine has evolved extensively over the centuries. Starting in the Middle Ages, a unique and creative national cuisine began forming. Various social movements, political movements, and the work of great chefs came together to create the techniques and style unique to French cooking renowned throughout the world. Through the years French cuisine has been given different names, and has been codified by various master-chefs. During their lifetimes these chefs have been held in high regard for their contributions to the culture of the country. The national cuisine which developed primarily in the city of Paris with the chefs to French royalty, eventually spread throughout the country and was ultimately exported overseas.

History

Middle Ages

John, Duke of Berry enjoying a grand meal. The Duke is sitting with a cardinal at the high table, under a luxurious baldaquin, in front of the fireplace, tended to by several servants including a carver. On the table to the left of the Duke is a golden salt cellar, or nef, in the shape of a ship; illustration from Très Riches Heures du Duc de Berry, ca. 1410.

In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called service en confusion, literally 'all at once'. Food was generally eaten with the hands, meats being sliced off large pieces held between the thumb and two fingers. The sauces of the time were highly seasoned and thick, and heavily flavored mustards were used. Pies were also a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the Late Middle Ages that the shortcrust pie was developed. Meals often ended with an issue de table, which later evolved into the modern dessert, and typically consisted of dragees (in the Middle Ages meaning spiced lumps of hardened sugar or honey), aged cheese and spiced wine, such as hypocras.[1]

Royalty and the 'New World'

During the ancien régime Paris was the central hub of culture and economic activity, and as such the most highly skilled culinary craftsmen were found there. Markets in Paris such as Les Halles, la Mégisserie, those found along Rue Mouffetard, and similar smaller versions in other cities were very important to the distribution of food. Those that gave French produce its characteristic identity were regulated by the guild system, which developed in the Middle Ages.

Guillaume Tirel, alias Taillevent, lived from 1310 – 1395 and was the chef to several French kings, including Philip VI, Charles V and Charles VI from around 1325. He wrote a famous book on cookery titled Le Viandier that was influential on subsequent books about French cuisine and important to food historians as a detailed source on the medieval cuisine of northern France. Today, many restaurants named "Taillevent" capitalize on the reputation of Guillaume Tirel.

During the fifteenth and sixteenth centuries, French cuisine assimilated many new food items from the New World. Although they were slow to be adopted, records of banquets show Catherine de' Medici serving 66 turkeys at one dinner.[2] The dish called cassoulet has its roots in the New World discovery of haricot beans, which are central to the dish's creation but had not existed outside of the New World until its exploration by Christopher Columbus.[3]

Haute cuisine

France's famous Haute cuisine — literally "high cuisine" — has its foundations during the seventeenth century with a chef named François Pierre La Varenne. As author of works such as Cvisinier françois, he is credited with publishing the first true French cookbook. His book includes the earliest known reference to roux using pork fat. The book contained two sections, one for meat days, and one for fasting. His recipes marked a change from the style of cookery known in the Middle Ages to new techniques aimed at creating somewhat lighter dishes, and more modest presentations.

La Varenne also published a book on pastry in 1667 entitled Le Parfait confitvrier (republished as Le Confiturier françois) which similarly updated and codified the emerging haute cuisine standards for desserts and pastries.[4]

Marie-Antoine Carême French chef and author who simplifed and codifed the style of cooking known as haute cuisine.

The French Revolution

The Revolution was integral to the expansion of French cuisine, because it effectively abolished the guilds. This meant that any one chef could now produce and sell any culinary item he wished. Marie-Antoine Carême was born in 1784, five years before the onset of the Revolution. He spent his younger years working at a pâtisserie until being discovered by Charles Maurice de Talleyrand-Périgord who would later cook for the French emperor Napoleon Bonaparte. Prior to his employment with Talleyrand, Carême had become known for his pièces montèes, which were extravagant constructions of pastry and sugar architecture.[5]

More important to Carême's career was his contribution to the refinement of French cuisine. The basis for his style of cooking came from his sauces, which he named mother sauces. Often referred to as fonds, meaning foundations, these base sauces, espagnole, velouté, and béchamel are still prepared today.

The Brigade system - early twentieth century

Georges Auguste Escoffier, commonly acknowledged as the central figure to the modernization of haute cuisine, organized what would come to be regarded as the national cuisine of France. His influence began with the rise of some of the great hotels in Europe and America during the 1880s - 1890s. The Savoy Hotel owned by César Ritz was an early hotel Escoffier worked for, but much of his influence came during his management of the kitchens in the Carlton from 1898 until 1921. He created a system of parties called the brigade system, which separated the professional kitchen into five separate stations. These five stations included the garde manger that prepared cold dishes; the entremettier prepared soups, vegetables and desserts; the rôtisseur prepared roasts, grilled and fried dishes; the saucier prepared sauces; and the pâtissier prepared all pastry items. This system meant that instead of one person preparing a dish on their own, now multiple cooks would prepare the different components for each dish.[6]

Perhaps Escoffier's largest contribution to French cuisine was - his pièce de résistance- the publication of Le Guide Culinaire in 1903, which established the fundamentals of French cookery. Escoffier, who himself invented many new dishes, such as pêche Melba and crêpes Suzette updated Le Guide Culinaire four times during his lifetime.

Nouvelle cuisine - late twentieth century

Paul Bocuse is a French chef, considered one of the finest cooks of the twentieth century

The term nouvelle cuisine has been used many times in the history of French cuisine.[7] The first characteristic of nouvelle cuisine was a rejection of excessive complication in cooking. Secondly, the cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés was greatly reduced in an attempt to preserve the natural flavors. Steaming became an important trend. Thirdly, using the freshest possible ingredients became of paramount importance. Additional changes included: larger menus being abandoned in favor of shorter menus; strong marinades for meat and game were cut down on; heavy sauces such as espagnole and béchamel thickened with roux were used less in favor of seasoning dishes with fresh herbs, butter, lemon juice, and vinegar. Regional dishes were drawn upon for inspiration instead of haute cuisine dishes of the past. New techniques were embraced and modern equipment was often used, including microwave ovens. Closer attention to the dietary needs of guests became important and, finally, chefs became extremely inventive and created new combinations and pairings.[7]

Some have speculated that a contributor to nouvelle cuisine was World War II when animal protein was in short supply during the German occupation.[8] No matter what the origins were, by the mid-1980s some food writers stated that the style of cuisine had reached exhaustion and many chefs began returning to the haute cuisine style of cooking, although much of the lighter presentations and new techniques remained.[7]

Regional Cuisine

The 22 regions and 96 departments of metropolitan France include Corsica (Corse, lower right). Paris area is expanded (inset at left).

Ingredients and dishes vary by region and some regional dishes have gained national popularity. Cheese and wine are a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws.

French regional cuisine is characterized by a wide range of diversity and styles. Traditionally, each region of France has its own distinctive cuisine.

Paris • Ile-de-France

Paris and Ile-de-France are central regions where almost anything from the entire country is available as all train lines meet in the city. Over 5,000 restaurants exist in Paris and almost any cuisine from any country can be found. High-quality Michelin Guide rated restaurants proliferate here.[9]

Champagne • Lorraine• Alsace

Wild game and ham are popular in Champagne as well as the special sparkling wine simply known as Champagne. Fine fruit preserves come from Lorraine (region) as well as the famous Quiche Lorraine. Alsace is heavily influenced by the German food culture and therefore the wines and beers are very similar to the style of those bordering Germany.[10]

Nord • Pas de Calais • Picardy • Normandy • Brittany

The coastline supplies many crustaceans, sea bass, monkfish, and herring. Normandy has quality seafood such as scallops and sole, while Brittany has a supply of lobster, crayfish and mussels. Normandy, home to apple orchards, uses apples in many dishes such as cider and calvados. The northern areas of this region especially Nord, grow ample amounts of wheat, sugar beet and chicory. Thick stews are found in these northern areas as well. The produce, considered some of the best in the country, includes cauliflower and artichokes. Buckwheat grows widely in Brittany and is used in the region's galettes called jalet, which is where this dish originated.[11]

The Loire Valley • Central France

High quality fruits come from the Loire Valley and central France, including cherries grown for the liqueur Guignolet and the Belle Angevine pears. The strawberries and melons are also of high quality. Fish are seen in the cuisine as well as wild game, lamb, calves, Charolais cattle, Géline fowl, and high quality goat cheeses. Young vegetables are used often in the cuisine as are the specialty mushrooms of the region, champignons de Paris. Vinegars from Orléans are a specialty ingredient used as well.[12]

Burgundy • Franche-Comté

Burgundy is well known for its wines. Pike, perch, river crabs, snails, poultry from Bresse, Charolais beef or game, redcurrants, blackcurrants, honey cake, Chaource and Epoisses cheese are all specialties of the local cuisine of both Burgundy and Franche-Comté. Kir and Crème de Cassis are popular liquors made from black currants. Dijon mustard is also a specialty of Burgundy cuisine. Oils are used in the cooking here; types include nut oils and rapeseed oil. Smoked meat and specialties are produced in the Jura[13]

Lyon • Rhône-Alpes

Fruit and young vegetables are popular in the cuisine from the Rhône valley. Poultry from Bresse, guinea fowls from Drôme and fish from the Dombes lakes and mountains in Rhône-Alpes are key to the cuisine as well. Lyon and Savoy supply high quality sausages while the Alpine regions supply their specialty cheeses like Abondance, Reblochon, Tomme and Vacherin. Mères lyonnaises are a particular type of restaurateur relegated to this region that are the regions' bistro. Celebrated chefs from this region include Fernand Point, Paul Bocuse, the Troisgros brothers and Alain Chapel. The Chartreuse Mountains are in this region, and the famous liquor Chartreuse is produced in a monastery there.[14]

Poitou-Charentes • Limousin

Oysters come from the Oléron-Marennes basin while mussels come from the Bay of Aiguillon. High quality produce comes from the regions hinterland. Goat cheese is of high quality in this region and in the Vendée there is grazing ground for Parthenaise cattle, while poultry is raised in Challans. Poitou and Charente purportedly produce the best butter and cream in France. Cognac is also produced in the region along the Charente River. Limousin is home to the high quality Limousin cattle as well as high quality sheep. The woodlands offer game and high quality mushrooms. The southern area around Brive draws its cooking influence from Périgord and Auvergne to produce a robust cuisine.[15]

Bordeaux • Perigord • Gascony • Pays Basque

Bordeaux is well known for its wine, as it is throughout the southwest of France with certain areas offering specialty grapes for its wines. Fishing is popular in the region, especially the Pays Basque deep-sea fishing of the North Sea, trapping in the Garonne and stream fishing in the Pyrenees. The Pyrenees also support top quality lamb such as the "Agneau de Pauillac" as well as high quality sheep cheeses. Beef cattle in the region include the Blonde d'Aquitaine, Boeuf de Challose, Bazardaise, and Garonnaise. High quality free-range chickens, turkey, pigeon, capon, goose and duck prevail in the region as well. Gascony and Perigord cuisines includes high quality patés, terrines, confits and magrets. This is one of the regions famous for its production of foie gras or fattened goose or duck liver. The cuisine of the region is often heavy and farm based. Armagnac is also from this region as are high quality prunes from Agen.[16]

Toulouse • Quercy • Aveyron

Gers in this region offers high quality poultry, while La Montagne Noire and Lacaune area offers high quality hams and dry sausages. White corn is planted heavily in the area both for use in fattening the ducks and geese for foie gras as well as for the production of millas, a cornmeal porridge. Haricot beans are also grown in this area, which are central to the dish Cassoulet. The finest sausage in France is commonly acknowledged to be the saucisse de Toulouse, which also finds its way into their version of Cassoulet of Toulouse. The Cahors area produces a high quality specialty "black wine" as well as high-quality truffles and mushrooms. This region also produces milk-feed lamb. Unpasteurized ewe's milk is used to produce the Roquefort in Aveyron, while Cantal is produced in Laguiole. The Salers cattle produce quality milk for cheese, as well as beef items. The volcanic soils create flinty cheeses and superb lentils. Mineral waters are produced in high volume in this region as well.[17]

Roussillon • Languedoc • Cévennes

Restaurants are popular in the area known as Le Midi. Oysters come from the Etang de Thau, to be served in the restaurants of Bouzigues, Meze, and Sète. Mussels are commonly seen here in addition to fish specialties of Sète, Bourride, Tielles and Rouille de seiche. Also in the Languedoc jambon cru, sometimes known as jambon de montagne is produced. High quality Roquefort comes from the brebis (sheep) on the Larzac plateau. The Les Cévennes area offers mushrooms, chestnuts, berries, honey, lamb, game, sausages, pâtés and goat cheeses. Catalan influence can be seen in the cuisine here with dishes like brandade made from a purée of dried cod which is then wrapped in mangold leaves. Snails are also plentiful and are prepared in a specific Catalan style known as a cargolade. Wild boar can also be found in the more mountainous regions of the Midi.[18]

Provence • Côte d'Azur

The Provence and Côte d'Azur region is rich in quality citrus, vegetables and fruits and herbs. The region is one of the largest supplier of all of these ingredients in France. The region also produces the largest amount of olives and thus creates superb olive oil. Lavender is used in many dishes found in the Haute Provence. Other important herbs in the cuisine include thyme, sage, rosemary, basil, savory, fennel, marjoram, tarragon, oregano, and bay leaf. Honey is another prized ingredient in the region. Seafood proliferates in this area. Goat cheeses, air-dried sausage, lamb, and beef are also popular here. Garlic and anchovies can be seen in many of the sauces in the region and Pastis can be found in many of the bistros of the area. The cuisine uses a large amount of vegetables for lighter preparations. Truffles are commonly seen in Provence during the winter. Rice can be found growing in the Camargue, which is the most-northerly rice growing area in Europe, with Camargue red rice being a specialty.[19]

Corsica

Goats and sheep proliferate on the island of Corsica, kid goats and lamb are used to prepare dishes such as stufato, ragouts and roasts. Cheeses are also produced with brocciu being the most popular. Chestnuts, growing in the Castagniccia forest, are used to produce flour which in turn is used to make bread, cakes and polenta. The forest also provides acorns which are used to feed the pigs which provide most of the protein for the island's cuisine. As Corsica is an island, fresh fish and seafood are common in the cuisine as well. The island's pork is used to make fine hams, sausage and other unique items including coppa (dried rib cut), lonzu (dried pork fillet), figatella, salumu (a dried sausage) salcietta, Panzetta, bacon, figarettu (smoked and dried liverwurst) and prisuttu (farmer's ham). Clementines (hold an AOC designation), Nectarines and figs are grown there and candied citron is used in nougats, cakes, while the aforementioned brocciu and chestnuts are also used in desserts. Corsica also offers a variety of fruit wines and liqueurs, including Cap Corse, Cédratine, Bonapartine, liquer de myrte, vins de fruit, Rappu, and eau-de-vie de châtaigne.[20]

Specialties by Season

French cuisine varies according to the season. In summer, salads and fruit dishes are popular because they are refreshing and the fresh local produce is inexpensive and abundant. Green grocers prefer to sell their fruit and vegetables at lower prices if needed, rather than see them rot in the heat. At the end of summer, mushrooms become plentiful and appear in stews everywhere in France. The hunting season starts in September and runs through February. Wild game of all kinds is eaten, often in very elaborate dishes that celebrate the success of the hunt. Shellfish are at their peak as winter turns to spring, and oysters appear in restaurants in large quantities.

With the advent of deep-freeze and the air-conditioned hypermarché, these seasonal variations are less marked than previously, but they are still observed. Crayfish, for example, have a very short season and it is illegal to harvest them outside of that time period.[21]

Delicacies - "délicatesses"

  • An entire foie gras (partly prepared for a terrine.

  • Escargot bourguignonne.

  • Black Périgord Truffle.

  • Smoked and salted horse meat on a sandwich.

  • The famous fleur de sel from Guérande.

Structure of meals

Breakfast

Le petit déjeuner (breakfast) is often a quick meal consisting of croissants, butter and jam, eggs or ham along with coffee or tea. Children often drink hot chocolate along with their breakfast. Breakfast of some kind is always served in cafés opening early in the day.

Lunch

Le déjeuner (lunch) was once a two hour mid-day meal but has recently seen a trend toward the one hour lunch break. In some smaller towns the two hour lunch may still be customary. Sunday lunches are often longer and are spent with the family.[22] Restaurants normally open for lunch at noon and close at 2:30 P.M. Many restaurants close on Saturday and Monday during the lunch hour.[23]

In large cities a majority of working people and students eat their lunch at a corporate or school cafeteria; it is therefore not usual for students to bring their own lunch food. It is common for white-collar workers to be given lunch vouchers as part of their employee benefits. These can be used in most restaurants, supermarkets and traiteurs; however workers having lunch in this way typically do not eat all three dishes of a traditional lunch due to price and time considerations. In smaller cities and towns, some working people leave their workplaces to return home for lunch, generating four rush hours during the day. Finally, a popular alternative, especially among blue-collar workers, is to lunch on a sandwich possibly followed with a dessert; both items can be found ready-made at bakeries and supermarkets at a reasonable cost.

Dinner

Le dîner (dinner) often consists of three courses, hors d'oeuvre or entrée (introductory course often soup), plat principal (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. Yogurt may replace the cheese course, while a normal everyday dessert would be fresh fruit. The meal is often accompanied by bread, wine and mineral water. Wine consumption by young people has been dropping in recent years. Fruit juice consumption has risen from 25.6 percent in 1996 to 31.6 percent in 2002. Main meat courses are often served with vegetables along with rice or pasta.[24] Restaurants often open at 7:30 P.M. for dinner and stop taking orders between the hours of 10:00 and 11:00 P.M. Many restaurants close for dinner on Sundays.[25]

Wine

Traditionally, France has been a culture of wine consumption. While this characteristic has lessened with time, even today, many French people drink wine daily. However, the consumption of low-quality wines during meals has been greatly reduced. Beer is especially popular with the young. Other popular alcoholic drinks include pastis, an aniseed flavored beverage drunk diluted with cold water, or cider.

The legal age for purchasing alcohol is 16; however, parents tend to prohibit their children from consuming alcohol before they reach early adulthood. While public consumption of alcohol is legal, driving under the influence can result in severe penalties.

Dining out

Places to dine out

  • Restaurants - Over 5,000 in Paris alone, with varying levels of prices and menus. Open at certain times of the day, and normally closed one day of the week. Patrons select items from a printed menu. Some offer regional menus, while others offer a modern style menu. By law, a 'prix-fixe' menu must be offered, although high-class restaurants may try to conceal the fact. Few French restaurants cater to vegetarians. The Guide Michelin rates many of the better restaurants in this category.[26]
  • Bistro(t) - Often smaller than a restaurant and may use a chalk board or verbal menu. Many feature a regional cuisine. Notable dishes include coq au vin, pot-au-feu, confit de canard, calves' liver and entrecôte.[26]
  • Bistrot à Vin - Similar to caberets or tavernes of the past in France. Some offer inexpensive alcoholic drinks, while others take pride in offering a full range of vintage AOC wines. The foods are simple, including sausages, ham and cheese, while others offer dishes similar to what can be found in a bistro.[26]
A bouchon, Le tablier (the apron), in Vieux Lyon.
  • Bouchon - Found in Lyon, they produce traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. The dishes can be quite fatty, and heavily oriented around meat. There are about twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term.[27]
  • Brasserie - French for brewery, these establishments were created in the 1870s by refugees from Alsace-Lorraine. These establishments serve beer, but most serve wines from Alsace such as Riesling, Sylvaner, and Gewürztraminer. The most popular dishes are Sauerkraut and Seafood dishes.[26] In general, a brasserie is open all day, offering the same menu.[28]
  • Café - Primarily locations for coffee and alcoholic drinks. Tables and chairs are usually set outside, and prices marked up somewhat en terrasse. The limited foods sometimes offered include croque-monsieur, salads, moules-frites (mussels and pommes frites) when in season. Cafés often open early in the morning and shut down around nine at night.[26]
  • Salon de Thé - These locations are more similar to cafés in the rest of the world. These tearooms often offer a selection of cakes and do not offer alcoholic drinks. Many offer simple snacks, salads, and sandwiches. Teas, hot chocolate, and chocolat à l'ancienne (a popular chocolate drink) is offered as well. These locations often open just prior to noon for lunch and then close late afternoon.[26]
  • Bar - Based on the American style, many were built at the beginning of the twentieth century. These locations serve cocktails, whiskey, pastis and other alcoholic drinks.[26]
  • Estaminet - Typical of the Nord-Pas-de-Calais region, these small bars/restaurants used to be a central place for farmers, mine or textile workers to meet and socialize. Alongside the usual beverages (beers, liquors…), one could order basic regional dishes, as well as play various indoor games. At one time, these estaminets almost disappeared, but are now considered a part of Nord-Pas-de-Calais history, and are therefore preserved and promoted.

Notes

  1. ↑ Barbara Ketcham Wheaton. Savoring the Past: The French Kitchen and Table from 1300 to 1789. (New York: First Touchstone, 1996. ISBN 978-0684818573), 1-7
  2. ↑ Wheaton, 81.
  3. ↑ Wheaton, 85.
  4. ↑ Wheaton, 114-120.
  5. ↑ Stephan Mennel. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present, 2nd ed. (Chicago: University of Illinois Press, 1996. ISBN 978-0252064906), 144-145
  6. ↑ Mennell, 157-159.
  7. ↑ 7.0 7.1 7.2 Mennell, 163-164.
  8. ↑ Nicholas Hewitt. The Cambridge Companion to Modern French Culture. (Cambridge: The Cambridge University Press, 2003. ISBN 978-0521794657), 109-110
  9. ↑ André Dominé, (ed.) Culinaria France. (Cologne: Könemann Verlagsgesellschaft mbh, 1998. ISBN 978-3833111297), 13
  10. ↑ Dominé, 55
  11. ↑ Dominé, 93.
  12. ↑ Dominé, 129, 132.
  13. ↑ Dominé, 153, 156, 166, 185.
  14. ↑ Dominé, 197, 230.
  15. ↑ Dominé, 237.
  16. ↑ Dominé, 259, 295.
  17. ↑ Dominé, 313.
  18. ↑ Dominé, 349, 360.
  19. ↑ Dominé, 387, 403, 404, 410, 416.
  20. ↑ Dominé, 435, 441, 442.
  21. ↑ However, imported crayfish are unrestricted, and many arrive from Pakistan; since they don't freeze well they are most often served seasonally
  22. ↑ Ross Steele. 1995. The French Way: Aspects of Behavior, Attitudes, and Customs of the French. (Lincolnwood, Ill: Passport Books. ISBN 0844214957), 82
  23. ↑ Fodor's See It France. 2009. (Fodors Travel Pubns. ISBN 1400007720), 342
  24. ↑ Steele, 82.
  25. ↑ Foder's, 342.
  26. ↑ 26.0 26.1 26.2 26.3 26.4 26.5 26.6 Dominé, 30.
  27. ↑ Evelyne Boudou, and Jean-Marc Boudou. Les bonnes recettes des bouchons lyonnais. (Seyssinet: Libris, 2003. ISBN 9782847990027)
  28. ↑ Les brasseries ont toujours l'avantage d'offrir un service continu tout au long de la journée, d'accueillir les clients après le spectacle et d'être ouvertes sept jours sur sept, quand les restaurants ferment deux jours et demi par semaine. (Brasseries have the advantage of offering uninterrupted service all day, seven days a week, and of being open for the after-theater crowd, whereas restaurants are closed two and a half days of the week)—(Jean-Claude Ribaut in Le Monde, Feb. 9, 2007)

References
ISBN links support NWE through referral fees

  • Bertholle, Louisette. French Cuisine For All. Garden City, N.Y.: Doubleday, 1980. ISBN 0385130872
  • Boudou, Evelyne and Jean-Marc Boudou. Les bonnes recettes des bouchons lyonnais. Seyssinet : Libris, 2003. ISBN 978-2847990027
  • Christian, Glynn, and Jenni Muir. Edible France: A Traveler's Guide. New York: Interlink Books, 1997. ISBN 156656221X
  • Dominé, André, ed. Culinaria France. Cologne: Könemann Verlagsgesellschaft mbh, 2004 (original 1998). ISBN 978-3833111297
  • Escoffier, Georges Auguste. Escoffier: The Complete Guide to the Art of Modern Cookery, Translated by H. L. Cracknell and R.J. Kaufmann. New York: John Wiley and Sons, 2002 (original 1983). ISBN 978-0471290162
  • Ferguson, Priscilla Parkhurst. Accounting for Taste: The Triumph of French Cuisine. Chicago: The University of Chicago Press, 2004. ISBN 0226243230
  • Foder's. See It. France, 2nd ed. New York: Foder's Travel Publications, 2009. ISBN 1400007720
  • Hewitt, Nicholas. The Cambridge Companion to Modern French Culture. Cambridge: The Cambridge University Press, 2003. ISBN 978-0521794657
  • Mennel, Stephan. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present, 2nd ed., Chicago: University of Illinois Press, 1996. ISBN 978-0252064906
  • Montignac, Michel. The French Diet: The Secrets of why French Women Don't Get Fat. New York, NY: DK Publishing, 2005. ISBN 075661578X
  • Sadowski, Jeffrey A. French Cuisine the Gourmet's Companion. New York: J. Wiley, 1997. ISBN 0585368066
  • Spang Rebecca L., The Invention of the Restaurant, 2nd ed., Harvard University Press, 2001. ISBN 978-0674006850
  • Steele, Ross. The French Way: Aspects of Behavior, Attitudes, and Customs of the French. Lincolnwood, Ill: Passport Books, 1995. ISBN 0844214957
  • Taillevent, and Terence Scully. The Viandier of Taillevent: An Edition of All Extant Manuscripts. [Ottawa]: University of Ottawa Press, 1988. ISBN 0776601748
  • The Culinary Institute of America. The Professional Chef, 8th ed. Hoboken, NJ: John Wiley & Sons, INC, 2006. ISBN 978-0764557347
  • Wheaton, Barbara Ketcham. Savoring the Past: The French Kitchen and Table from 1300 to 1789. New York: First Touchstone, 1996. ISBN 978-0684818573

External links

All links retrieved April 11, 2024.


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