France

Historical/gastronomic background:
Historical/gastronomic
background:
Culinary history of France can be divided into 5 different stages
 Middle age – 5th to 15th century
 16th century
 17th and 18th Century
 Modernization of Haute Cooking – late 19th to mid 20th Century
 Nouvelle Cusine – mid 20th to late 20th Century
Middle age – 5th
to 15th century
 The ingredients of the time varied
greatly according to the seasons

 Many food items were preserved with

salt, spices, honey, and other
preservatives

 Food was generally eaten by hand

 Visual display was critical

16 Century
th

 Italian promote the advancement and

refinement of culinary art in France.

 A long list of new foods items,

techniques and utensils were
introduced France for the first time.
For example the dinner fork, parsley,
the artichoke, lettuce, broccoli, the
garden pea, pasta, as well as the
turkey and tomato of the New World.

Catherine de’ Medici

Haute Cuisine
 represented a hierarchy in 17th and 18th century . Only the
privileged could eat it.
 served foods like tongue and caviar, using exotic ingredients
 difficult and time-consuming to cook
 elaborate preparations and presentations

Cuisine Bourgeoise
 as opposed to the haute cuisine of the nobility
 cooking of the regions, the peasantry, middle class
and the urban poor.
 After the french revolution, cuisine bourgeoise
included more refined dishes and cooking method
that were previously exclusive to haute cuisine
 Modernization of Haute
Cooking
Late19th to Mid-20th Century
 Major developments were to replace
service à la française (serving all dishes
at once) with service à la russe (serving
meals in courses)
 Formalized the preparation of sauces
and dishes.
 Established a framework to organize
and manage a modern kitchen
Nouvelle Cuisine
Mid-20th century – late 20th century

 A rejection of excessive complication in cooking.

 Cooking times for most fish, seafood, game birds, veal, green vegetables and
pâtés were greatly reduced in an attempt to preserve the natural flavours.
Steaming was an important trend from this characteristic.
 The cuisine was made with the freshest possible ingredients.
 Large menus were abandoned in favour of shorter menus.
 Strong marinades for meat and game ceased to be used.
 Heavy sauces such as espagnole and béchamel were replaced by seasonings
with fresh herbs, high-quality butter, lemon juice, and vinegar.
 Regional dishes replaced as inspiration instead of cuisine classique
 New techniques were embraced and modern equipment was often used; Paul
Bocuse even used microwave ovens.
 The chefs paid close attention to the dietary needs of their guests through their
dishes.
 The chefs were extremely inventive and created new combinations and
pairings
Cultural considerations and habits:
Breakfast/Petit Déjeuner
 A French breakfast is typically
sweet over savory
 Consist a hot cup of coffee or a
fresh cup of orange juice, plus
breads and sweet spreads like jam
jelly
 Typical breads for breakfast
include: a baguette, a croissant, a
pain au chocolat (chocolate filled
with bread), or a viennoiserie
(various types of puff pastries)
Lunch/Déjeuner
 In the past, people often enjoyed
two hour lunch breaks, with a
hearty meal – a light dish, a main,
cheese, dessert and a glass of
wine.
 But now lunch is becoming a
quicker meal for the French. People
are likely to grab piece of quiche or
sandwich from a boulangerie (a
bakery) or a café.
Dinner/Dîner
 Dinner is the longest meal for the French.
 Start at 7:00 or 8:00; people can easily stay at the dinner table
for three/four hours and easily last until 10:00 or 11:00 at night.
 A celebration meals can be very rich and could have 5 to 7
courses.
 French dinner courses can include: an apéritif (which is an
alcoholic drink before the meal), hors d'oeuvres (which is
typically soup, vegetables, or eggs), the principal plate (a meat,
pasta, or crêpe), a salad (which is typically served separately
from the principal plate), cheese (which is also served
separately), dessert, and coffee.
Commodities, equipment and
utensils:
Appellation d'origine contrôlée
 The appellation d'origine contrôlée (“proctected designation of origin") a
classification system developed as a way of certifying geographical indications
for wine; however, today the AOC extends to many products including wine,
cheese, butter, lavender, lentils, and other agricultural products
 The AOC concept is based on the concept of terroir: “terroir” means “land” in
France, and the term represents the idea that the land is the key factor in
agricultural products and that the products should reflect the unique geography
and climate of the land.
 Only those products manufactured, transformed or elaborated in a given
geographical territory, following a well-known process and peculiar
specifications. that are entitled to use the designation Appellation d'Origine
Contrôlée (AOC) on their label.
Commodities, equipment and
utensils:

Dijon Mustard French Butter / Buerre Fleur du Sel

This Burgundy condiment are France has really good butter with high An expensive salt see in a high-end
brown mustard seeds and white fat contain. To date the butter from only restaurant used as a finishing salt to
four regions has been awarded AOC: flavor and garnish dish. It is a sea salt
wine, or a mix of wine vinegar,
collect from a thin, delicate crust on the
water and salt designed to imitate -Beurre d’Isigny
surface of seawater as it evaporates.
the original verjuice. -Beurre des Charentes Traditional French fleur de sel is
collected off the coast of Brittany, most
-Beurre Charentes-Poitou
notably in the town of Guérande
-Beurre des Deux-Sevres
Commodities, equipment and
utensils:

Bresse Chicken / Poulet

Foie Gras de Bresse Truffles
The liver of a duck or goose fattened One of the most expensive chicken This fungus is called black diamond in
by force-feeding corn with a feeding breed produced only from white the kitchen, grow in the shade of oak
tube, a process also known as trees in the French countryside and are
chickens of the Bresse breed
gavage. Unlike that of an ordinary used to flavor cooking oils and dishes. It
raised within a legally-defined area
duck or goose liver, its flavour is is very strong in smell and taste, a few
of the historic region and former fractions are sufficient. The home of
described as rich, buttery, and
province of Bresse, in eastern black truffle is Perigord near Bordeaux.
delicate milky texture.
France. It is renowned for its deep,
gamy flavour and succulent skin.
Commodities, equipment and
utensils:

French Wine Cheese / Fromage Crème fraîche

France has one of the most famous and The French produce and eat more It is used both hot and cold in French cuisine:
productive wine regions in the world. cheese per person than in any other to finish hot savory sauces, it is also basis of
many desserts and dessert sauces. The
Wine grapes were grown all over country. Known as fromage in French,
crème fraîche from Normandy is famous. The
France, the most prestige wines are varieties include Camembert, Brie, and major differences between Sour Cream &
from Burgundy and Bordeaux region. Roquefort, Reblochon, Chevre and etc. Crème Fraîche is: Crème fraîche has a higher
Appellation rules apply and closely The variety is infinite. More than 1,000 fat content of about 30% and does not
define which grape varieties and cheeses are classified, protected, and contain any added thickeners. However it is
winemaking practices are approved for regulated under French law. thicker, has a richer flavor, and is less tangy
classification. Wine is also a used to than sour cream.
simmer meats and create rich sauces.
Commodities, equipment and
utensils:

Glassware Premium Cookware Robot Coupe

Duralex is the most famous French The French have a well known The Robot-coupe has created more than
tempered glass tableware and reputation for producing premium 40 years ago the Robot-Coupe food
cookware. For example, Le Creuset is a processor. to blend, chop, dice, and slice,
kitchenware manufacturer. Classic allowing for quicker food preparation.
premium French cookware manufacturer
Picardie glassware is standard in best known for its colorfully-enameled The brand offers a wide range of
French bistros and cafés. They are cast-iron cookware. De Buyer produces machines adapted to each professional
very durable and don’t break for a cookware made of steel, stainless steel, needs in commercial kitchens. It is made
very long time. copper and non stick aluminium, in France, in the heart of Burgundy, a
silicone moulds, pastry utensils, etc. well-known region for its gastronomy.
Significant dishes and cookery styles
 Cassoulet
 Bouillabaisse
 Tartiflette
 Coq au Vin
 Sweets
 Soufflés
 Crêpes
 Macaron
 Pâte de fruits
Preservation and food safety feature:
 Confit/Confire
 Literally “to preserve”. Confit preparations
originated as a means of preserving without
refrigeration.
 Confit as a cooking term describes when food is
cooked in grease, oil or sugar water (syrup), at a
lower temperature, as opposed to deep frying.
 Meat confit is a specialty of the southwest of France
and is used in dishes such as cassoulet.
 Confit of goose (confit d'oie) and duck (confit de
canard) are usually prepared from the legs of the
bird. The meat is salted and seasoned with herbs,
and slowly cooked submerged in its own rendered
fat (never to exceed 85 °C ), in which it is then
preserved by allowing it to cool and storing it in the
fat.
Two Recipes