Food Portal

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 from centuries of social and political change. The Middle Ages brought lavish banquets 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 spices and more liberal usage of herbs 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. Image File history File links Portal. ... The coq au vin (cock with wine) is a French stew of chicken (theoretically, rooster) cooked with wine. ... Middle age is the period of life beyond young adulthood but before the onset of old age. ... State Banquet. ... Guillaume Tirel, alias Taillevent (Old French: slicewind) (1310-1395) was the cook of several French kings, including Philip VI, Charles V and Charles VI from around 1325. ... The French Revolution (1789–1815) was a period of political and social upheaval in the political history of France and Europe as a whole, during which the French governmental structure, previously an absolute monarchy with feudal privileges for the aristocracy and Catholic clergy, underwent radical change to forms based on... For other uses, see Spice (disambiguation). ... For other uses, see Herb (disambiguation). ... François Pierre (de) La Varenne (1618 – Dijon 1678), Burgundian by birth, was the author of Le cuisine françois, the founding text of authentically French cuisine. ... Bonaparte as general Napoleon Bonaparte ( 15 August 1769 – 5 May 1821) was a general of the French Revolution and was the ruler of France as First Consul (Premier Consul) of the French Republic from November 11, 1799 to May 18, 1804, then as Emperor of the French (Empereur des Français... Marie Antoine (Antonin) Carême (June 8, 1784–January 12, 1833), was a French chef and author. ...

French cuisine was codified in the 20th century by 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. Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. ... Haute cuisine (literally high cooking in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of the western world. ... Michelin logo Michelin (full name: Manufacture Française des Pneumatiques Michelin, French manufacturer of tyres Michelin), based in Clermont-Ferrand, France in the Auvergne région of France, is primarily a tyre (In American English, tire) manufacturer but is also famous for its series of travel guides and road maps... Bourgeois at the end of the thirteenth century. ... In a detail of Brueghels Land of Cockaigne (1567) a soft-boiled egg has little feet to rush to the luxuriating peasant who catches drops of honey on his tongue, while roast pigs roam wild: in fact, hunger and harsh winters were realities for the average European in the... Basque cuisine refers to the typical dishes and ingredients of the cuisine of the Basque people in Spain. ...

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. Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Wine (disambiguation). ... Appellation d’origine contrôlée (AOC), which translates as term of controlled origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National des Appellations dOrigine (INAO). ...

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 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. Middle age is the period of life beyond young adulthood but before the onset of old age. ...

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, or all at once. Food was generally eaten by hand, 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] Image File history File linksMetadata Download high resolution version (1333x2062, 547 KB) Les Très Riches Heures One of the early illustrated pages (Folio 2r) from the Très Riches Heures, one of the most richly decorated and most famous Book of Hours to have survived. ... Image File history File linksMetadata Download high resolution version (1333x2062, 547 KB) Les Très Riches Heures One of the early illustrated pages (Folio 2r) from the Très Riches Heures, one of the most richly decorated and most famous Book of Hours to have survived. ... John of Valois, the Magnificent, (November 30, 1340 – March 15, 1416) was Duke of Berry and Auvergne and Count of Poitiers and Montpensier. ... Arms of the ducs de Berry (after 1376) The title of Duke of Berry (Duc de Berry) in the French nobility was frequently created for junior members of the French royal family. ... For other uses, see Cardinal (disambiguation). ... The Grand Master of the Knights Hospitaller at Rhodes under a canopy of estate, on a dais: there is a cushion under his feet Margaret Beaufort, Queen Mother, at prayer, by an anonymous artist, about 1500 Engraving of the Gnadenaltar in the Vierzehnheiligen Basilica, Bad Staffelstein, Bavaria. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... A salt cellar is a small dish for holding salt. ... An illuminated page from the Très Riches Heures showing the day for exchanging gifts from the month of January The Très Riches Heures du Duc de Berry (or simply the Très Riches Heures) is probably the most important illuminated manuscript of the 15th century, le roi des... Peasants threshing siligo, a type of wheat. ... State Banquet. ... Aristocrat redirects here. ... For other uses, see Meat (disambiguation). ... For other uses, see Sauce (disambiguation). ... Mustard on bread. ... This article is about the baked good, for other uses see Pie (disambiguation). ... Dante by Michelino The Late Middle Ages is a term used by historians to describe European history in the period of the 14th to 16th centuries (AD 1300–1500). ... Shortcrust pastry is a type of pastry often used for the base of a tart or a pie. ... Not to be confused with Desert. ... A form of dragée: Jordan almonds A dragée (Pronunciation: dra-zhA , IPA: , from Greek tragêmata sweets, treats) is a form of confectionery that can be used for decorative or symbolic purposes in addition to consumption. ... This article is about sugar as food and as an important and widely-traded commodity. ... For other uses, see Honey (disambiguation). ... Hypocras (sometimes spelled Hippocras) is a drink made from wine, possibly heated, and mixed with spices, most notably cinnamon. ...

The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and fall afforded abundance, while winter meals were more sparse. Livestock was slaughtered at the beginning of winter. Beef was often salted, while pork was salted and smoked. Bacon and sausages would be smoked in the chimney, while the tongue and hams were brined and dried. Cucumbers would be brined as well, while greens would be packed in jars with salt. Fruits, nuts and root vegetables would be boiled in honey for preservation. Whale, dolphin and porpoise were considered to be fish, so during Lent the salted meats of these sea mammals were eaten.^[2] For the architectural structure, see Church (building). ... Sheep are commonly bred as livestock. ... Slaughter is the term used to describe the killing and butchering of domestic livestock. ... Salting has other meanings. ... For other uses, see Pork (disambiguation). ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fire. ... For other uses, see Bacon (disambiguation). ... This article is about the prepared meat. ... This article is about the cut of meat. ... For the sports equipment manufacturer, see Brine, Corp. ... This article is about the fruit. ... This article is about the animal. ... For other uses, see Dolphin (disambiguation). ... Genera Neophocaena Phocoena - Harbor porpoise Phocoenoides - Dalls porpoise The porpoises are small cetaceans of the family Phocoenidae; they are related to whales and dolphins. ... For other uses, see Lent (disambiguation). ...

Artificial freshwater ponds (often called stews) held carp, pike, tench, bream, eel, and other fish. Poultry was kept in special yards, with pigeon and squab being reserved for the elite. Game was highly prized, but relatively rare, and included venison, wild boar, hare, rabbit, and birds. Kitchen gardens provided herbs including some such as tansy, rue, pennyroyal, and hyssop which are rarely used today. Spices were treasured and very expensive at that time — they included pepper, cinnamon, cloves, nutmeg, and mace. Some spices used then, but no longer today in French cuisine are cubebs, long pepper (both from vines similar to black pepper), grains of paradise, and galengale. Sweet-sour flavors were commonly added to dishes by the use of vinegars and verjus combined with sugar (for the affluent) or honey. A very common form of food preparation was to finely cook, pound and strain mixtures into fine pastes and mushes, something believed to be highly beneficial to the ability to make use of nutrients.^[3] Genera Abramis Aristichthys Barbodes Carassius Cirrhinus Ctenopharyngodon Cyprinus Epalzeorhynchos Henicorhynchus Hypophthalmichthys Labeo Mylopharyngodon and others Carp is a common name for various freshwater fish of the family Cyprinidae, a very large group of fishes originally from Eurasia and southeast Asia. ... Species  E. americanus –       grass and redfin pickerels  E. lucius – northern pike  E. masquinongy – muskellunge  E. niger – chain pickerel   – Amur pike Esox Linnaeus, 1758, is a genus of freshwater fish, the only member of the pike family (family Esocidae) of order Esociformes. ... The tench (Tinca tinca) is a small fish of the Cyprinid family, and is one of the commonest and most widely spread freshwater fishes of Europe. ... Bream caught in the Volga River near Kashin, Russia. ... For other uses, see Eel (disambiguation). ... Pigeon redirects here. ... subfamily see article text Pigeon beside Weiming Lake, Peking University (2002) The pigeons and doves are some 300 species of near passerine birds in the order Columbiformes. ... Leg of venison on apple sauce with dumplings and vegetables Venison is meat of the family Cervidae. ... Binomial name Sus scrofa Linnaeus, 1758 The Wild Boar (Sus scrofa) is the wild ancestor of the domesticated pig. ... For other uses, see Hare (disambiguation). ... For other uses, see Rabbit (disambiguation). ... Binomial name L. Illustration of a tansy Tansy (Tanacetum vulgare) is a perennial herbaceous flowering plant of the aster family that is native to temperate Europe and Asia. ... Look up rue in Wiktionary, the free dictionary. ... Binomial name L. The herb Pennyroyal (Mentha pulegium, family Lamiaceae), is a member of the mint genus; an essential oil extracted from it is used in aromatherapy. ... Species See text Hyssop (Hyssopus) is a genus of about 10-12 species of herbaceous or semi-woody plants in the family Lamiaceae, native from the Mediterranean east to central Asia. ... Binomial name L.[1] Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Binomial name (L.) Merrill & Perry A single dried clove flower bud Cloves (Syzygium aromaticum, syn. ... For other uses, see Nutmeg (disambiguation). ... Species About 100 species, including: Myristica argentea Myristica fragrans Myristica malabarica The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. ... Binomial name Aframomum melegueta K. Schum. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ... Picking green grapes for making verjuice. ...

Visual display was highly prized. Brilliant colors were obtained by the addition of, for example, juices from spinach and the green part of leeks. Yellow came from saffron or egg yolk, while red came from sunflower, and purple came from Crozophora tinctoria or Heliotropium europaeum. Gold and silver leaf were placed on food surfaces and brushed with egg whites. Elaborate and showy dishes were the result, such as tourte parmerienne which was a pastry dish made to look like a castle with chicken-drumstick turrets coated with gold leaf. One of the grandest showpieces of the time was roast swan or peacock sewn back into its skin with feathers intact; the feet and beak being gilded with gold. To deal with the fact that both these birds are tough, stringy, and of a rather unpleasant flavor, the skin and feathers could be kept and filled with the cooked, minced and seasoned flesh of tastier birds, like goose or chicken.^[4] Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... For other uses, see Leek (disambiguation). ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... An egg yolk surrounded by the egg white An egg yolk is the part of an egg which serves as the food source for the developing embryo inside. ... For other uses, see Sunflower (disambiguation). ... Silver Leaf Township is a township located in Becker County, Minnesota. ... It has been suggested that this article or section be merged with Metal leaf. ... For other uses, see Swan (disambiguation). ... Peacock redirects here. ... Gilding is the art of spreading gold, either by mechanical or by chemical means, over the surface of a body for the purpose of ornament. ...

The most well known French chef of the Middle Ages was Guillaume Tirel, also known as Taillevent. Taillevent worked in numerous royal kitchens during the 14th century. His first position was as a kitchen boy in 1326. He was chef to Philip VI, then the Dauphin who was son of John II. The Dauphin became Charles V in 1364, with Taillevent as his chief cook. His career spanned sixty-six years, and upon his death he was buried in grand style between his two wives. His tombstone represents him in armor, holding a shield with three cooking pots, marmites, on it.^[5] Guillaume Tirel, alias Taillevent (Old French: slicewind) (1310-1395) was the cook of several French kings, including Philip VI, Charles V and Charles VI from around 1325. ... Taillevent alias Guillaume Tirel (1310-1395) was the cook of the kings of France Charles V and Charles VI. He wrote a famous book on cookery named Le Viandier. ... Philip VI of Valois (French: Philippe VI de Valois; 1293–August 22, 1350) was the King of France from 1328 to his death. ... Coat of Arms of the Dauphins of France. ... John II may refer to: John of Cappadocia (died 520), Patriarch of Constantinople. ... Charles V may refer to: Charles V of France, the Wise (1338–1380). ...

Les Halles market.

Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... The outside of the Forum des Halles today Les Halles is an area of Paris, France, located in the 1er arrondissement. ...

Ancien régime

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.^[6] Ancien Régime, a French term meaning Former Regime, but rendered in English as Old Rule, Old Order, or simply Old Regime, refers primarily to the aristocratic social and political system established in France under the Valois and Bourbon dynasties. ... This article is about the capital of France. ... The outside of the Forum des Halles today Les Halles is an area of Paris, France, located in the 1er arrondissement. ... Street markets such as this one in Rue Mouffetard are still common in France. ... A guild is an association of craftspeople in a particular trade. ... The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times, beginning with the Renaissance. ...

There were two basic groups of guilds — first, those that supplied the raw materials; butchers, fishmongers, grain merchants, and gardeners. The second group were those that supplied prepared foods; bakers, pastrycooks, saucemakers, poulterers, and caterers. There were also guilds that offered both raw materials and prepared food, such as the charcutiers and rôtisseurs (purveyors of roasted meat dishes). They would supply cooked meat pies and dishes as well as raw meat and poultry. This caused issue with butchers and poulterers, who sold the same raw materials.^[7] The guilds also served as a training ground for those within the industry. The degrees of assistant-cook, full-fledged cook and master chef were conferred. Those who reached the level of master chef were of considerable rank in their individual industry, and enjoyed a high level of income as well as economic and job security. At times, those who worked in the royal kitchens did fall under the guild hierarchy, but it was necessary to find them a parallel appointment based on their skills after leaving the service of the royal kitchens. This was not uncommon as the Paris cooks' guild regulations allowed for this movement.^[8] Butcher shop in Valencia A butcher is someone who prepares various meats and other related goods for sale. ... A fishmonger at Seattles Pike Place Market. ... The word grain has several meanings, most being descriptive of a small piece or particle. ... A gardener is any person involved in the growing and maintenance of plants, notably in a garden. ... A baker prepares fresh rolls A baker is someone who primarily bakes and sells bread. ... A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. ... Catering is the business of providing food service at a remote site. ... Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared meat products such as sausage and confit primarily from pork. ...

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.^[9] 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.^[10] Frontispiece of Peter Martyr dAnghieras De orbe novo (On the New World). Carte dAmérique, Guillaume Delisle, 1722. ... Catherine de Medici (April 13, 1519 – January 5, 1589) was born in Florence, Italy, as Caterina Maria Romola di Lorenzo de Medici. ... Typical Cassoulet Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans. ... Binomial name Phaseolus vulgaris The Common bean or haricot is Phaseolus vulgaris of the family Fabaceae. ... Christopher Columbus (1451 – May 20, 1506) was a navigator, colonizer, and explorer and one of the first Europeans to explore the Americas after the Vikings. ...

17th Century - Early 18th Century

France's famous Haute cuisine — literally "high cuisine" — has its foundations during the 17th century with a chef named La Varenne. As author of works such as Cuisinier 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 confiturier (republished as Le Confiturier françois) which similarly updated and codified the emerging haute cuisine standards for desserts and pastries.^[11] Haute cuisine (literally high cooking in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of the western world. ... François Pierre (de) La Varenne (1618 – Dijon 1678), Burgundian by birth, was the author of Le cuisine françois, the founding text of authentically French cuisine. ... For other uses, see Roux (disambiguation). ... Fasting is primarily the act of willingly abstaining from some or all food, drink, or both, for a period of time. ...

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. Massialot worked mostly as a freelance cook, and was not employed by any particular household. Massialot and many other royal cooks received special privileges by association with the French royalty. They were not subject to the regulation of the guilds, therefore they could cater weddings and banquets without restriction. His book is the first to list recipes alphabetically, perhaps a forerunner of the first culinary dictionary. It is in this book that a marinade is first seen in print, with one type for poultry and feathered game while a second is for fish and shellfish. No quantities are listed in the recipes, which suggests that Massialot was writing for trained cooks.^[12] Louis XIV King of France and Navarre By Hyacinthe Rigaud (1701) Louis XIV (Louis-Dieudonné) (September 5, 1638–September 1, 1715) reigned as King of France and King of Navarre from May 14, 1643 until his death. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ...

The successive updates of Le Cuisinier roïal et bourgeois include important refinements such as adding a glass of wine to fish stock. Definitions were also added to the 1703 edition. The 1712 edition, retitled Le Nouveau cuisinier royal et bourgeois, was increased to two volumes, and was written in a more elaborate style with extensive explanations of technique. Additional smaller preparations are included in this edition as well, leading to lighter preparations, and adding a third course to the meal. 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.^[13] Fish stocks are subpopulations of a particular species of fish, for which intrinsic parameters (growth, recruitment, mortality and fishing mortality) are the only significant factors in determining population dynamics, while extrinsic factors (immigration and emigration) are considered to be insignificant. ... // Events Treaty of Aargau signed between Catholic and Protestants. ... The term ragout (French ragoût) can refer to a main-dish stew or to a sauce for noodles or other starchy foods. ...

Marie-Antoine Carême.

Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Marie Antoine (Antonin) Carême (June 8, 1784–January 12, 1833), was a French chef and author. ...

Late 18th century - 19th century

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.^[14] The French Revolution (1789–1815) was a period of political and social upheaval in the political history of France and Europe as a whole, during which the French governmental structure, previously an absolute monarchy with feudal privileges for the aristocracy and Catholic clergy, underwent radical change to forms based on... Marie Antoine (Antonin) Carême (June 8, 1784–January 12, 1833), was a French chef and author. ... The French Revolution (1789–1815) was a period of political and social upheaval in the political history of France and Europe as a whole, during which the French governmental structure, previously an absolute monarchy with feudal privileges for the aristocracy and Catholic clergy, underwent radical change to forms based on... Basket of western-style pastries, for breakfast Wikimedia Commons has media related to: Pastries For the Pastry Distributed Hash Table, see Pastry (DHT). ... Charles Maurice de Talleyrand-Périgord, 1st Sovereign Prince de Bénévent (February 2, 1754 – May 17, 1838), the Prince of Diplomats,[2] was a French diplomat. ... Bonaparte as general Napoleon Bonaparte ( 15 August 1769 – 5 May 1821) was a general of the French Revolution and was the ruler of France as First Consul (Premier Consul) of the French Republic from November 11, 1799 to May 18, 1804, then as Emperor of the French (Empereur des Français...

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 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).^[15] For the computer protocol, see SAUCE In cooking, a sauce is a liquid or sometimes solid food served on or used in preparing other foods. ... This article or section does not adequately cite its references or sources. ... In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. ... A velouté sauce is an adaption of Béchamel sauce (or white sauce), and is one of the classic mother sauces of French cuisine. ... Béchamel Sauce, also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. ... Year 1833 (MDCCCXXXIII) was a common year starting on Tuesday (link will display the full calendar) of the Gregorian Calendar (or a common year starting on Sunday of the 12-day slower Julian calendar). ...

Late 19th century - Early 20th century

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 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.^[16] Georges Auguste Escoffier (October 28, 1846 (?)-February 12, 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. ... Haute cuisine (literally high cooking in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of the western world. ... World map showing the Americas CIA political map of the Americas in an equal-area projection The Americas are the lands of the New World, consisting of the continents of North America and South America with their associated islands and regions. ... Savoy Hotel, Strand entrance, 1911 The Savoy Hotel is a five-star hotel located on the Strand, in the City of Westminster in central London that opened in 1889. ... César Ritz (February 23, 1850–October 24, 1918) was a famous Swiss hotelier and founder of several hotels, most famously The Ritz Hotel. ... // See also Carleton Carlton, New South Wales Carlton, Victoria Carlton, a neighbourhood in Edmonton Carlton Hotel, Cannes Carlton, Bedfordshire Carlton, Cambridgeshire Carlton, County Durham Carlton, Leicestershire Carlton, North Yorkshire Carlton, Hambleton or Carlton-in-Cleveland Carlton, Richmondshire or Carlton Town Carlton, Selby (and Carlton Towers) Carlton, Nottinghamshire Carlton, South Yorkshire... Brigade de cuisine is the term used to describe the hierarchy of the apprentice system in a professional kitchen. ... Garde manger, a French term for pantry, refers to the task of preparing and presenting cold foods for banquets and buffets. ... A Sauciér (so-see-ay) is a position in the classical brigade style kitchen, which is still used in large commercial kitchens such as some restaurants. ...

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 á 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.^[17] Written in 1903, by Auguste Escoffier, Le Guide Culinaire is a historic book in the history of European haute cuisine. ...

Le Guide Culinaire deemphasized the use of heavy sauces and leaned toward lighter fumets which are the essence of flavor taken from fish, meat and vegetables. This style of cooking looked to create garnishes, sauces thats 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.^[18] 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."^[19] A fumet (French for aroma) is a type of concentrated stock that is added to sauces to enhance their flavour. ... A typical Peach Melba The Peach Melba is a classic French dessert, invented in London to honour an Australian. ... Crêpe Suzette with raspberries Crêpe Suzette is a typical French and Belgian dessert, consisting of a crêpe with a hot sauce of caramelised sugar, orange juice, lightly grated orange peel and liqueur (usually Grand Marnier) on top, which is subsequently lit. ...

Mid 20th century - Late 20th century

Paul Bocuse.

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.^[20] Image File history File links Size of this preview: 455 × 599 pixelsFull resolution (608 × 801 pixel, file size: 68 KB, MIME type: image/jpeg) Paul Bocuse à un concours de Cordon Bleu par Marie Thérèse Grappe File historyClick on a date/time to view the file as it appeared... Image File history File links Size of this preview: 455 × 599 pixelsFull resolution (608 × 801 pixel, file size: 68 KB, MIME type: image/jpeg) Paul Bocuse à un concours de Cordon Bleu par Marie Thérèse Grappe File historyClick on a date/time to view the file as it appeared... Le Nord, one of Bocuses chain of brasseries in central Lyon. ... The Nouvelle Cuisine was based on the style of Fernand Point and was developed in France and the USA in the 1970s. ... The tone or style of this article or section may not be appropriate for Wikipedia. ... Christian Millau is a food critic and author. ... Le Nord, one of Bocuses chain of brasseries in central Lyon. ... Raymond Oliver served as a judge at the historic Paris Wine Tasting of 1976. ... Georges Auguste Escoffier (October 28, 1846 (?)-February 12, 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. ... The French restaurateur Fernand Point (1897 - 1955) was the father of modern French cuisine. ... This article is about the French département. ...

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.^[21] In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. ... Béchamel Sauce, also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. ... For other uses, see Roux (disambiguation). ...

Some have speculated that a contributor to nouvelle cuisine was World War II when animal protein was in short supply during the German occupation.^[22] 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.^[23] Combatants Allied powers: China France Great Britain Soviet Union United States and others Axis powers: Germany Italy Japan and others Commanders Chiang Kai-shek Charles de Gaulle Winston Churchill Joseph Stalin Franklin Roosevelt Adolf Hitler Benito Mussolini Hideki Tōjō Casualties Military dead: 17,000,000 Civilian dead: 33,000...

Common dishes found on a national level

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. Haute cuisine (literally high cooking in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of the western world. ...

• Common breads found on a national level
• Common savory dishes found on a national level
• Common desserts and pastries found on a national level
• Common canned food found on the national level

There are many dishes considered part of French cuisine. ... There are many dishes considered part of French cuisine. ... There are many dishes considered part of French cuisine. ... There are many dishes considered part of French cuisine. ...

Regional cuisine

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

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. Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... This article or section does not cite its references or sources. ... Departments (French: IPA: ) are administrative units of France and many former French colonies, roughly analogous to English counties. ... Metropolitan France Metropolitan France (French: or la Métropole) is the part of France located in Europe, including Corsica (French: Corse). ... For other uses, see Corsica (disambiguation). ...

Paris • Ile-de-France

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 made here. High-quality Michelin Guide rated restaurants proliferate here.^[24] This article is about the capital of France. ... New York City 2006 First Michelin Red Guide for North America The Michelin Guide (Le Guide Michelin) is a series of annual guide books published by Michelin for over a dozen countries. ...

Champagne • Lorraine• Alsace

Game and ham are popular in Champagne as well as the special sparkling wine simply known as Champagne. Fine fruit preserves are known from 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.^[25] For the wine region, see Champagne (wine region). ... This article is about Champagne, the alcoholic beverage. ... (Région flag) (Region logo) Location Administration Capital Regional President Departments Meurthe-et-Moselle Meuse Moselle Vosges Arrondissements 19 Cantons 157 Communes 2,337 Statistics Land area1 23,547 km² Population (Ranked 11th)  - January 1, 2006 est. ... Elsaß redirects here. ...

• List of dishes unique to Lorraine
• List of dishes unique to Alsace

There are many dishes considered part of French cuisine. ... There are many dishes considered part of French cuisine. ...

Nord • Pas de Calais • Picardy • Normandy • Brittany

The coastline supplies many crustaceans, sea bass, monkfish, herring. Normandy has top quality seafood like scallops 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, 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 galettes called jalet, which is where this dish originated.^[26] For the Dutch band, see Crustacean (band). ... Sea bass is a name shared by a large number of different species of fish, including: The Black sea bass (Centropristis striata, family Serranidae) is the common name of a species of fish whose range is eastern coast of the United States. ... For the TV series character, see The Fast Show. ... Species Clupea alba Clupea bentincki Clupea caspiopontica Clupea chrysotaenia Clupea elongata Clupea halec Clupea harengus Clupea inermis Clupea leachii Clupea lineolata Clupea minima Clupea mirabilis Clupea pallasii Clupea sardinacaroli Clupea sulcata Herrings are small, oily fish of the genus Clupea found in the shallow, temperate waters of the North Atlantic... Genera See text. ... Look up Sole in Wiktionary, the free dictionary. ... Historical province of Brittany, showing the main areas with their name in Breton language The traditional flag of Brittany (the Gwenn-ha-du), formerly a Breton nationalist symbol but today used as a general civic flag in the region. ... For other uses, see Normandy (disambiguation). ... Cider in a pint glass Cider (or cyder) is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. ... For the apple brandy produced in the region, see Calvados (spirit). ... Extent of Dutch in the Arrondissement of Dunkirk, 1874 and 1972 Nord (French term for: North) is a département in the north of France. ... A galette is a savoury buckwheat crêpe, a type of pancake from the French region of Brittany. ...

• List of dishes unique Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy
• List of dishes unique to Normandy
• List of dishes unique to Brittany

There are many dishes considered part of French cuisine. ... There are many dishes considered part of French cuisine. ... There are many dishes considered part of French cuisine. ...

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.^[27] For the wine region, see Loire Valley (wine). ... Guignolet is a wild cherry liqueur which is difficult to find in many countries yet is easily available from Casino supermarchés (amongst others) around France. ... Charolais Bull Charolais cows Charolais cattle (pronounced shärÉ™-lā) are a beef breed of cattle (Bos taurus) which originated in Charolais, around Charolles, in France. ... Orléans (Latin, meaning golden) is a city and commune in north-central France, about 130 km (80 miles) southwest of Paris. ...

• List of dishes unique to Loire Valley/Central France

There are many dishes considered part of French cuisine. ...

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 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^[28] Coat of arms of the second Duchy of Burgundy and later of the French province of Burgundy Burgundy (French: ; German: ) is a historic region of France, inhabited in turn by Celts (Gauls), Romans (Gallo-Romans), and various Germanic peoples, most importantly the Burgundians and the Franks; the former gave their... Species  E. americanus –       grass and redfin pickerels  E. lucius – northern pike  E. masquinongy – muskellunge  E. niger – chain pickerel   – Amur pike Esox Linnaeus, 1758, is a genus of freshwater fish, the only member of the pike family (family Esocidae) of order Esociformes. ... Species P. flavescens (Yellow perch) P. fluviatilis (European perch) P. schrenkii (Balkhash perch) For other meanings of the word perch, including fish not in the Perca genus, see Perch (disambiguation). ... For other uses, see Snail (disambiguation). ... Bresse is an area of France, in the eastern part of the country, and a former province. ... Charolais is an area of France, named after the town of Charolles, and located in todays Saône-et-Loire département, in Burgundy. ... Binomial name L. The Redcurrant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family Grossulariaceae, native to parts of western Europe (France, Belgium, Netherlands, Germany, and northern Italy). ... Binomial name L. The Blackcurrant (Ribes nigrum) is a species of Ribes berry native to central and northern Europe and northern Asia. ... Chaource is a village and commune in the Aube département, in France. ... This article does not cite any references or sources. ... (Region flag) (Region logo) Location Administration Capital Regional President Departments Doubs Haute-Saône Jura Territoire de Belfort Arrondissements 8 Cantons 116 Communes 1,786 Statistics Land area1 16,202 km² Population (Ranked 20th)  - January 1, 2006 est. ... This article or section does not adequately cite its references or sources. ... Crème de Cassis is a blood-red, sweet, blackcurrant-flavored liqueur, and is an ingredient of Kir, an apéritif. ... Binomial name Brassica napus L. Rapeseed (Brassica napus), also known as Rape, Oilseed Rape, Rapa, Rapaseed and (one particular cultivar) Canola, is a bright yellow flowering member (related to mustard) of the family Brassicaceae. ... Jura may be: A mountain chain on the French-Swiss border, see Jura mountains A French département, see Jura (département) A Swiss canton, see Canton of Jura A Scottish island, see Jura, Scotland A subterranean river, see Jura river A place in Afghanistan, see Jura, Afghanistan A given...

• List of dishes unique to Burgundy

There are many dishes considered part of French cuisine. ...

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 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.^[29] Starry Night Over the Rhone, by Vincent van Gogh (1888) The River Rhône (French Rhône, Occitan Ròse, Franco-Provençal Roun, standard German Rhone, Valais German Rotten) is one of the major rivers of Europe, running through Switzerland and France. ... Bresse is an area of France, in the eastern part of the country, and a former province. ... (Région flag) (Region logo) Location Administration Capital Lyon Regional President Jean-Jack Queyranne (PS) (since 2004) Departments Ain Ardèche Drôme Isère Loire Rhône Savoie Haute-Savoie Arrondissements 25 Cantons 335 Communes 2,879 Statistics Land area1 43,698 km² Population (Ranked 2nd)  - January 1, 2006... This article is about the French city. ... Flag of Savoy This article is about the historical region of Savoy. ... Abondance is the name of: Abondance (cheese), a type of cheese Abondance (cattle), a breed of cattle Abondance, a commune of the Haute-Savoie département in France Category: ... Reblochon is a French cheese from Savoie. ... Tomme, which means cheese, is a generic name given to a class of cheese produced mainly in the French alps. ... A Vacherin cheese is a cows-milk (French vache, cow) cheese, as a chevrotin is a goats-milk cheese. ... The French restaurateur Fernand Point (1897 - 1955) was the father of modern French cuisine. ... Le Nord, one of Bocuses chain of brasseries in central Lyon. ... DEM of the Chartreuse massif The Chartreuse Mountains (French: ) is a mountain range in eastern France, stretching to the north from the city of Grenoble to the lac du Bourget. ... For the color chartreuse, see Chartreuse (color). ...

• List of dishes unique to Rhône-Alpes

There are many dishes considered part of French cuisine. ...

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 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, high quality mushrooms. The southern area around Brive draws its cooking influence from Périgord and Auvergne to produce a robust cuisine.^[30] Vendée is a department in west central France, on the Atlantic Ocean . ... Challans is a commune of the Vendée département in France. ... Coat of arms of Richard, Earl of Cornwall, Plantagenet claimant to the county of Poitou, now favored as the coat of arms of Poitou by people in Poitou Poitou was a province of France whose capital city was Poitiers. ... Charente (Saintongeais: Chérente, Occitan: TCharanto) is a department in central France named after the Charente River. ... This does not cite any references or sources. ... Charente is a river in western Atlantic Ocean. ... This article is about the modern French region of Limousin. ... Limousin cattle are a breed of beef cattle originally bred in the Limousin and Marche regions of France. ... Brive-la-Gaillarde is a commune of France. ... Périgord (   pronunciation?) is a former province of France, corresponding to the current Dordogne département, now forming the northern part of the Aquitaine région. ... (Region flag) (Region logo) Location Administration Capital Clermont-Ferrand Regional President René Souchon (PS) (since 2006) Departments Allier Cantal Haute-Loire Puy-de-Dôme Arrondissements 14 Cantons 158 Communes 1,310 Statistics Land area1 26,013 km² Population (Ranked 19th)  - January 1, 2006 est. ...

Bordeaux • Perigord • Gascony • Pays Basque

Main article: 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 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.^[31] Basque cuisine refers to the typical dishes and ingredients of the cuisine of the Basque people in Spain. ... For other uses, see Bordeaux (disambiguation). ... This article is about the traditional Basque domain. ... The North Sea is a sea of the Atlantic Ocean, located between the coasts of Norway and Denmark in the east, the coast of the British Isles in the west, and the German, Dutch, Belgian and French coasts in the south. ... This article does not cite any references or sources. ... Pic de Bugatetin the Néouvielle Natural Reserve Central Pyrenees For the mountains in Victoria, Australia, see Pyrenees (Victoria). ... Blonde dAquitane is a breed of beef cattle. ... Pigeon redirects here. ... A capon, soon to be roasted for a Christmas dinner. ... Geese redirects here. ... Subfamilies Dendrocygninae Oxyurinae Anatinae Aythyinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ... This article does not cite any references or sources. ... Périgord is a former province of France, corresponding to the current Dordogne département, now forming the northern part of the Aquitaine région. ... A pâté (also spelled paté) is a spreadable paste, usually made from meat although vegetarian variants exist, and often served with toast as a starter. ... Chocolate terrine prepared as a dessert. ... Confit (French) is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. ... Pâté de foie gras redirects here. ... 1956 Armagnac Armagnac (IPA [aʁmaɲak]), the region of France, has given its name to its distinctive kind of brandy or eau de vie, made of the same grapes as Cognac and undergoing the same aging in oak barrels, but with column still distillation (Cognac is distilled in pot... For the Agen meteorite of 1814, see Meteorite falls. ...

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 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.^[32] Gers (Occitan: Gers) is a department in the southwest of France named after the Gers River. ... Pâté de foie gras redirects here. ... Binomial name Phaseolus vulgaris The Common bean or haricot is Phaseolus vulgaris of the family Fabaceae. ... Typical Cassoulet Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans. ... New city flag (Occitan cross) Traditional coat of arms Motto: (Occitan: For Toulouse, always more) Location Coordinates Time Zone CET (GMT +1) Administration Country Region Midi-Pyrénées Department Haute-Garonne (31) Intercommunality Community of Agglomeration of Greater Toulouse Mayor Jean-Luc Moudenc  (UMP) (since 2004) City Statistics Land... Cahors is a town in Western France in the Lot département. ... Species Tuber melanosporum Tuber brumale Tuber aestivum Tuber uncinatum Tuber mesentericum Tuber magnatum Truffle describes a group of edible mycorrhizal (symbiotic relationship between fungus and plant) fungi (genus Tuber, class Ascomycetes, division Ascomycota). ... Species See text. ... Country of origin  France Region, town region surrounding Roquefort-sur-Soulzon Source of milk Ewe Pasteurised No Texture Semi-hard Aging time 3 months Certification AOC 1925 Roquefort is a pungent ewes-milk blue cheese from the south of France, and one of the most famous of all French... Aveyron (Occitan: Avairon) is a department in southern France named after the Aveyron River. ... For the cheese, see Cantal. ... Laguiole is a village of some 1,200 inhabitants in the Aubrac district of southern France, one of the 304 communes of the Aveyron département. ... Salers is a commune of the Cantal département, in France. ...

• List of dishes unique to Aveyron
• List of dishes unique to Toulouse

There are many dishes considered part of French cuisine. ... There are many dishes considered part of French cuisine. ...

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.^[33] Le Midi is a colloquial name for southern France. ... Sète from Mont St-Clair. ... For the language called Langue doc, see Occitan language. ... Country of origin  France Region, town region surrounding Roquefort-sur-Soulzon Source of milk Ewe Pasteurised No Texture Semi-hard Aging time 3 months Certification AOC 1925 Roquefort is a pungent ewes-milk blue cheese from the south of France, and one of the most famous of all French... The Causse du Larzac is a limestone karst plateau in the south of the Massif Central, France. ... Fields in the Causse Mejean upland. ... The Catalans are an ethnic group or nationality whose homeland is Catalonia, or the Principality of Catalonia (Catalan: Catalunya, or Principat de Catalunya), which is a historical region in southern Europe, embracing a territory situated in the north-east of Spain and an adjoining portion of southern France. ... COD may refer to many different topics, including: Cash on delivery Completion of discharge, shipping College of DuPage, a public Junior College with campuses in the suburbs of Chicago Call of Duty (series), a series of computer games Canadian Oxford Dictionary Carrier onboard delivery Catastrophic optical damage, a failure mode... For other uses, see Chard (disambiguation). ... Binomial name Sus scrofa Linnaeus, 1758 The Wild Boar (Sus scrofa) is the wild ancestor of the domesticated pig. ...

• List of dishes unique to Languedoc

There are many dishes considered part of French cuisine. ...

Provence • Côte d'Azur

A snail farm near Eyragues, Provence

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, 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.^[34] Eyragues is a town and commune of the Bouches-du-Rhône department in southern France. ... Coat of arms of Provence Provence (Provençal Occitan: Provença in classical norm or Prouvènço in Mistralian norm) was a Roman province and now is a region of southeastern France on the Mediterranean Sea adjacent to Italy. ... Coat of arms of Provence Provence (Provençal Occitan: Provença in classical norm or Prouvènço in Mistralian norm) was a Roman province and now is a region of southeastern France on the Mediterranean Sea adjacent to Italy. ... The Promenade des Anglais in Nice on the French Riviera at night. ... For the Popeye character, see Olive Oyl. ... Species About 25-30, including: Lavandula abrotanoides Lavandula angustifolia Lavandula canariensis Lavandula dentata Lavandula lanata Lavandula latifolia Lavandula multifida Lavandula pinnata Lavandula stoechas Lavandula viridis Lavandula x intermedia The Lavenders Lavandula are a genus of about 25-30 species of flowering plants in the mint family, Lamiaceae, native from the... Species About 350 species, including: Thymus adamovicii Thymus altaicus Thymus amurensis Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus camphoratus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus curtus Thymus disjunctus Thymus doerfleri Thymus glabrescens Thymus... Binomial name L. Painting from Koehlers Medicinal Plants (1887) Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers native to southern Europe and the Mediterranean region. ... For other uses, see Rosemary (disambiguation). ... For other uses, see Basil (disambiguation). ... The word savory has a number of meanings: Savory for the herb used in some traditional Thanksgiving stuffings. ... Binomial name Foeniculum vulgare Mill. ... Binomial name L. Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. ... This article is about the herb; for the Freedom Call CD see Taragon. ... Binomial name Origanum vulgare L. Oregano or Pot Marjoram (Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. ... bay leaves Bay leaf in Greek Daphni (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). ... A glass of diluted pastis French pastis Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40-45% alcohol by volume, although there exist alcohol-free varieties. ... Shoreline of the Étang de Vaccarès For other uses, see Camargue (disambiguation). ... grains of Camargue red rice Camargue red rice Camargue red rice is a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France. ...

• List of dishes unique to Provence/Côte d'Azur

There are many dishes considered part of French cuisine. ...

Corsica

Goats and sheep proliferate on the island of Corsica, and kids 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 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.^[35] For other uses of the term, see goat (disambiguation). ... Sheep redirects here. ... For other uses, see Corsica (disambiguation). ... The term ragout (French ragoût) can refer to a main-dish stew or to a sauce for noodles or other starchy foods. ... Brocciu is one of a few available cheeses produced from ewes milk. ... Species Castanea alnifolia - Bush Chinkapin* Castanea crenata - Japanese Chestnut Castanea dentata - American Chestnut Castanea henryi - Henrys Chestnut Castanea mollissima - Chinese Chestnut Castanea ozarkensis - Ozark Chinkapin Castanea pumila - Allegheny Chinkapin Castanea sativa - Sweet Chestnut Castanea seguinii - Seguins Chestnut * treated as a synonym of by many authors Chestnut is a... For other uses, see Bread (disambiguation). ... For other uses, see Cake (disambiguation). ... Polenta with sopressa and mushrooms. ... The United States Childrens Online Privacy Protection Act, effective April 21, 2000, applies to the online collection of personal information by persons or entities under U.S. jurisdiction from children under 13. ... For other uses, see Bacon (disambiguation). ... For other uses, see Clementine (disambiguation). ... Nectarine is a cultivar group of peach that has a smooth, fuzzless skin. ... Species About 800, including: Ficus altissima Ficus americana Ficus aurea Ficus benghalensis- Indian Banyan Ficus benjamina- Weeping Fig Ficus broadwayi Ficus carica- Common Fig Ficus citrifolia Ficus coronata Ficus drupacea Ficus elastica Ficus godeffroyi Ficus grenadensis Ficus hartii Ficus lyrata Ficus macbrideii Ficus macrophylla- Moreton Bay Fig Ficus microcarpa- Chinese... Binomial name L. For other uses, see Citron (disambiguation). ... Nougat is a term used to describe a variety of similar confectioneries made with sugar or honey, roasted nuts (almonds, walnuts, pistachios or hazelnuts are common, but not peanuts) and sometimes chopped candied fruit. ... Cap Corse is the geographical area in Corsica (Corse in French) which is a 25-mile (40km) long peninsula that sits at the northern tip of the island. ... Eau de vie is a French term for a colourless brandy distilled from fermented fruit juice. ...

Specialties by season

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, mushrooms 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. For other uses, see Mushroom (disambiguation). ... This article is about the hunting of prey by human society. ... The name oyster is used for a number of different groups of mollusks which grow for the most part in marine or brackish water. ...

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.^[36] Moreover, they do not survive freezing very well. It has been suggested that this article or section be merged with Big-box store. ... Families Astacoidea   Astacidae   Cambaridae Parastacoidea   Parastacidae Crayfish, often referred to as crawfish, or crawdads, are freshwater crustaceans resembling small lobsters, to which they are closely related. ...

Ingredients

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

Escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin as scale).

Black Périgord Truffle.

Smoked and salted horse meat on a sandwich.

The famous fleur de sel from Guérande.

Fresh fruit and vegetables, as well as fish and meat can be purchased either from supermarkets 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. Fleur de sel (Flower of salt in French) is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. ... Herbes de Provence (Provencal herbs) is a mix of aromatic plants, sometimes dried. ... This article is about the herb; for the Freedom Call CD see Taragon. ... For other uses, see Rosemary (disambiguation). ... Binomial name L. Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. ... Species About 25-30, including: Lavandula abrotanoides Lavandula angustifolia Lavandula canariensis Lavandula dentata Lavandula lanata Lavandula latifolia Lavandula multifida Lavandula pinnata Lavandula stoechas Lavandula viridis Lavandula x intermedia The Lavenders Lavandula are a genus of about 25-30 species of flowering plants in the mint family, Lamiaceae, native from the... Species About 350 species, including: Thymus adamovicii Thymus altaicus Thymus amurensis Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus camphoratus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus curtus Thymus disjunctus Thymus doerfleri Thymus glabrescens Thymus... Binomial name Foeniculum vulgare Mill. ... Binomial name L. Painting from Koehlers Medicinal Plants (1887) Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers native to southern Europe and the Mediterranean region. ... Packaged food aisles in a Fred Meyer store in Portland, Oregon A supermarket is a departmentalized self-service store offering a wide variety of food and household merchandise. ...

Structure of meals

Breakfast

Cafés often offer Croissants 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. This is a file from the Wikimedia Commons, a repository of free content hosted by the Wikimedia Foundation. ... This is a file from the Wikimedia Commons, a repository of free content hosted by the Wikimedia Foundation. ... For the Japanese womens magazine, see Croissant (magazine). ...

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.^[37] Restaurants normally open for lunch at 12:00pm and close at 2:30pm. Many restaurants close on Saturday and Monday during lunch.^[38] 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 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, an also popular alternative especially among blue-collar workers 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. The common folk often has meat and vegetables, and for dessert they have fruits and cake. One of a number of cafeterias at Electronic City campus, Infosys Technologies Ltd. ... White-collar worker is an idiom referring to a salaried professional or a person whose job is clerical in nature, as opposed to a blue-collar worker whose job is more in line with manual labor. ... The traiteur in French history represents the origins of todays restaurant. ... A blue-collar worker is a member of the working class who performs manual labor and earns an hourly wage. ... For other uses, see Sandwich (disambiguation). ...

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.^[39] 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.^[40] In many places, mineral water is often colloquially used to mean carbonated water (which is usually carbonated mineral water, as opposed to tap water). ...

Drink

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. For other uses, see Wine (disambiguation). ... For other uses, see Beer (disambiguation). ... A glass of diluted pastis French pastis Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40-45% alcohol by volume, although there exist alcohol-free varieties. ... Binomial name Pimpinella anisum L. Anise (Pimpinella anisum) is an herb in the family Apiaceae (formerly Umbelliferae) whose seed-like fruit (also called aniseed) is used in sweet baking as well as in anise-flavored liqueurs (e. ... Cider in a pint glass Cider (or cyder) is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. ...

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.

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.^[41] 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.^[42] A guild is an association of craftspeople in a particular trade. ... A kitchen is a room used for food preparation and sometimes entertainment. ... Table dhote is a French phrase which literally means hosts table but is used to indicate a menu where multi-course meals with limited choices are charged at a fixed rate. ...

The first steps toward the modern restaurant were locations that offered restorative bouillons, or restaurants — these words being the origin of the name restaurant. This step took place during the 1760's - 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."^[43] Relief map displayed in the city. ... For the village in Queensland, see 1770, Queensland. ... Tableware are the cutlery, eating utensils, glassware, and dishware used when setting a table for dining. ...

In 1782 Antoine Beauvilliers, pastry chef to the future Louis XVIII, opened one of the most popular restaurants of the time — the Grande Taverne de Londres — 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.^[44] A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. ... Louis XVIII (November 17, 1755 - September 16, 1824) was King of France from 1814 (although he declared that he considered his reign to have begun in 1795) until his death in 1824. ... Gardens of the Palais-Royal: The illustration, from an 1863 guide to Paris, enlarges the apparent scale. ... Executive Directory (in French Directoire exécutif), commonly known as the Directory (or Directoire) held executive power in France from November 2, 1795 until November 10, 1799: following the Convention and preceding the Consulate. ... For the band Nouveau Riche, see Nouveau Riche (band). ...

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 vegetarians. The Guide Michelin rates many of the better restaurants in this category.^[45]
• 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.^[45]
• 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 in some are simple, including sausages, ham and cheese, while others offer dishes similar to what can be found in a bistro.^[45]

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.^[46]
• Brasserie - French for brewery, these establishments were created in the 1870's 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.^[45] In general, a brasserie is open all day, offering the same menu.^[47]
• 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.^[45]
• 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) offered as well. These locations often open just prior to noon for lunch and then close late afternoon.^[45]
• Bar - Based on the American style, many were built at the beginning of the 20th century. These locations serve cocktails, whiskey, pastis and other alcoholic drinks.^[45]
• 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..

For other uses, see Restaurant (disambiguation). ... This article is about the capital of France. ... In a restaurant, a menu is the list of options for a diner to select. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... Michelin logo Michelin (full name: Manufacture Française des Pneumatiques Michelin, French manufacturer of tyres Michelin), based in Clermont-Ferrand, France in the Auvergne région of France, is primarily a tyre (In American English, tire) manufacturer but is also famous for its series of travel guides and road maps... This article is about the type of restaurant. ... The coq au vin (cock with wine) is a French stew of chicken (theoretically, rooster) cooked with wine. ... A pot-au-feu, with this recipe. ... Duck confit with salad Confit de canard from Café du Marché in Paris Duck confit (French: confit de canard) is a French dish made with duck legs. ... The liver is the largest internal organ in the human body, and is an organ present in vertebrates and some other animals. ... In French, the word entrecôte denotes a cut of beef sirloin also known as a contre-filet. ... Cabaret may refer to: Cabaret, a form of entertainment performed on stage at a restaurant or nightclub. ... This article or section does not cite its references or sources. ... This article does not cite any references or sources. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2848 × 2136 pixel, file size: 2. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2848 × 2136 pixel, file size: 2. ... A bouchon is a type of restaurant found in Lyon that serves traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. ... This article is about the French city. ... A Street Cafe, Jerusalem, Henry Fenn (1838- ): steel engraving in Picturesque Palestine, ca 1875 A coffeehouse, coffee shop, or café shares some of the characteristics of a bar, and some of the characteristics of a restaurant. ... Kettles in a modern Trappist brewery A brewery can be a building or place that produces beer, or a business (brewing company) whose trade is the production and sale of beer. ... Imperial Province of Elsaß-Lothringen Alsace-Lorraine (German: , generally Elsass-Lothringen) was a territorial entity created by the German Empire in 1871 after the annexation of most of Alsace and parts of Lorraine in the Franco-Prussian War. ... Elsaß redirects here. ... Riesling is a white grape variety and varietal appellation of wines grown historically in Germany (see German wine), Alsace (France), Austria, and northern Italy. ... Silvaner is a white wine grape variety. ... Gewürztraminer grapes on the vine Gewürztraminer (IPA: , sounds like guh-VERTS-truh-MEE-ner; IPA: in German; Croatian: ; Hungarian: ), sometimes referred to as Gewürz or Traminer, is a white wine grape variety that performs best in cooler climates. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... Spaghetti with seafood (Spaghetti allo scoglio). ... Cafe redirects here. ... For other uses, see Coffee (disambiguation). ... A croque-monsieur is a ham and cheese sandwich which is dipped in beaten egg, then pan-fried or grilled (U.S. broiled), and served hot. ... This article deals with food. ... Mussels A mussel is a bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. ... French fried potatoes, commonly known as French fries or fries (North America) or chips (United Kingdom and Commonwealth) are long, narrow pieces of potato that have been deep fried. ... A snack food is seen in Western culture as a type of food that is not meant to be eaten as part of one of the main meals of the day (breakfast, lunch, supper). ... This article deals with food. ... For other uses, see Sandwich (disambiguation). ... For other uses, see Tea (disambiguation). ... For the beverage, see Hot chocolate. ... Singles bar redirects here. ... For other uses, see Cocktail (disambiguation). ... Whisky (or whiskey) is an alcoholic beverage distilled from grain, often including malt, which has then been aged in wooden barrels. ... A glass of diluted pastis French pastis Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40-45% alcohol by volume, although there exist alcohol-free varieties. ... Capital Lille Area 12,414 km² Regional President Daniel Percheron ( PS) (since 2001) Population   - 2004 estimate   - 1999 census   - Density (Ranked 4th) 4,026,000 3,996,588 324/km² (2004) Arrondissements 13 Cantons 156 Communes 1,546 Départements Nord Pas-de-Calais The administrative region of Nord-Pas-de...

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.^[48] Georges Auguste Escoffier (October 28, 1846 (?)-February 12, 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. ...

Kitchen brigade

Cooks at work.

• 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.^[48]
• 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.^[48]
• 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.^[48]
• 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.^[48]
• 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.^[48]
• 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.^[48]
• Plongeur (Dishwasher) - Cleans dishes and utensils and may be entrusted with basic preparatory job.^[48]
• Marmiton (Pot and pan washer) - In larger restaurants takes care of all the pots and pans instead of the plongeur.^[49]
• Saucier (Saucemaker/Sauté cook) - Prepares sauces, 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.^[48]
• Rôtisseur (Roast cook) - Manages a team of cooks that roasts, broils and deep fries dishes.^[48]
• Grillardin (Grill cook) - In a larger kitchen this person prepares the grilled foods instead of the rôtisseur.^[50]
• Friturier (Fry cook) - In larger kitchens this person prepares fried foods instead of the rôtisseur.^[50]
• Poissonnier (Fish cook) - Prepares fish and seafood dishes.^[49]
• Entremetier (Entrée preparer) - Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.^[48]
• Potager (soup cook) - In larger kitchens this person reports to the entremetier and prepares the soups.^[50]
• Legumier (Vegetable cook) - In larger kitchen this person also reports to the entremetier and prepares the vegetable dishes.^[50]
• Garde manger (Pantry supervisor) - responsible for preparation of cold hors d'oeuvres, prepares salads, organizes large buffet displays and prepares charcuterie items.^[48]
• Tournant (Spare hand/ roundsman) - Moves throughout kitchen assisting other positions in kitchen
• 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.^[49]
• Confiseur - Prepares candies and petit fours in larger restaurants instead of the pâtissier.^[50]
• Glacier - Prepares frozen and cold deserts in larger restaurants instead of the pâtissier.^[50]
• Décorateur - Prepares show pieces and specialty cakes in larger restaurants instead of the pâtissier.^[50]
• Boulanger (Baker) - Prepares bread, cakes and breakfast pastries in larger restaurants instead of the pâtissier.^[49]
• Boucher (Butcher) - butchers meats, poultry and sometimes fish. May also be in charge of breading meat and fish items.^[50]
• 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.^[50]
• Communard - Prepares the meal served to the restaurant staff.^[50]
• Garçon de cuisine - Performs preparatory and auxiliary work for support in larger restaurants.^[49]

Image File history File links Cooks_050918_154402. ... Image File history File links Cooks_050918_154402. ... Cooks in training in Paris Chef is a term commonly used to refer to an individual who cooks professionally. ... A Sauciér (so-see-ay) is a position in the classical brigade style kitchen, which is still used in large commercial kitchens such as some restaurants. ... For other uses, see Sauce (disambiguation). ... Hors doeuvre (or alternatively appetizer or starter) refer to the food served before or outside of (French: hors) the main dishes of a meal (the œuvre). ... Garde manger, a French term for pantry, refers to the task of preparing and presenting cold foods for banquets and buffets. ... Hors doeuvre (or alternatively appetizer or starter) refer to the food served before or outside of (French: hors) the main dishes of a meal (the œuvre). ... Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared meat products such as sausage and confit primarily from pork. ... A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. ... A petit four (plural: petits fours) is a small cake generally eaten at the end of a meal or served as part of a large buffet. ... Several notable persons have been named Boulanger: Look up boulanger in Wiktionary, the free dictionary. ... The Boucher Manufacturing Company was an American toy company that specialized in toy boats and toy trains. ...

Dining room brigade

• 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.^[51]
• 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.^[51]
• 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.^[51]
• 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.^[50]
• 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.^[51]
• 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.^[50]
• Commis débarrasseur - Clears plates between courses and the table at the end of the meal.^[51]
• Commis de suite - In larger establishments, this person brings the different courses from the kitchen to the table.^[51]
• 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.^[50]
• 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.^[51]
• 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.^[51]
• 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.^[51]
• Barman (Bartender) - Serves alcoholic drinks to guests.^[51]
• Dame du vestiaire - Coat room attendant who receives and returns guests coats and hats.^[51]
• Voituriers (Valet) - Parks guests cars and retrieves them upon the guest exiting the restaurant.^[51]

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Notes

For the song by the Thievery Corporation, see Le Monde (song). ...

Works cited

• Boudou, Evelyne and Jean-Marc Boudou. Les bonnes recettes des bouchons lyonnais. Seyssinet : Libris, 2003. ISBN 978-2847990027
• Dominé, André (ed.). Culinaria France. Cologne: Könemann Verlagsgesellschaft mbh, 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
• Foder's. See It. France. 2nd edition. New York:Foder's Travel Publications, 2006.
• 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
• Spang Rebecca L., The Invention of the Restaurant. 2nd ed., Harvard University Press, 2001. ISBN 978-0674006850
• Steele, Ross. The French Way. 2nd edition. New York: McGraw-Hill, 2006.
• 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

See also

Wikibooks Cookbook has an article on

French cuisine

Wikimedia Commons has media related to:

Cuisine of France

• Larousse Gastronomique
• Le Répertoire de la Cuisine
• French paradox
• List of recipes
• List of French cheeses

Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... Larousse Gastronomique is the most respected of all the food encyclopedias, produced by the French publishing company founded by Pierre Larousse (1817-1875). ... Le Répertoire de La Cuisine by Louis Saulnier, is a reference book available in the original French and in English translations. ... This article or section does not cite any references or sources. ... // Albanian vegetable pie: article, recipe Baked lamb and yogurt: recipe Baked leeks: recipe Bean Jahni soup: recipe Ellis veal or chicken with walnuts recipe Fërgesë of Tirana with peppers: recipe Fërgesë of Tirana with veal: recipe Fried meatballs: recipe Garlic dressings: recipe Mixed vegetables: recipe Potato and... The following is a list of cheeses from France. ...

External links

• French Recipes and FoodHuge list of authentic French recipes for every skill level, regional foods, and cooking techniques.
• Provençal Cuisine Guide and Recipes
• Traditionnal Normandy Cuisine
• Eating the French way
• The regional French food
• Mediterranean Lifestyles: French Cooking historical and cultural review of French cuisine
• One Recipe, Several Centuries - French recipes across several centuries for three French desserts