| French food preparation is characterized by its | | | | This type of food preparation includes the rich, |
| extreme diversity. French food preparation is | | | | cream-based sauces and somewhat complex |
| considered to be one of the world's most refined | | | | food preparation techniques that many people |
| and elegant styles of food preparation, and is | | | | associate with French food preparation. |
| renowned for both its classical ("haute food | | | | Food preparation du terroir |
| preparation") and provincial styles. Additionally, | | | | Food preparation du terroir, which covers regional |
| French food preparation techniques have been a | | | | specialties with a strong focus on quality local |
| major influence on virtually all Western food | | | | produce and peasant tradition. Many dishes that |
| preparations, and almost all culinary schools use | | | | fall in this category do not stand out as |
| French food preparation as the basis for all other | | | | stereotypically "French," sometimes because |
| forms of Western food preparation. | | | | regional food preparation styles can be quite |
| Traditionally, each region of France has its own | | | | different from the elaborate dishes seen in French |
| distinctive food preparation: | | | | restaurants around the world. |
| Food preparation from northwest France uses | | | | Food preparation nouvelle |
| butter, cream (crème | | | | Food preparation nouvelle or nouvelle food |
| fraÃ(R)che), and apples; | | | | preparation, which developed in the 1970s as a |
| Food preparation from southwest France uses | | | | reaction to traditional food preparation, under the |
| duck fat, foie gras, porcini mushrooms | | | | influence of chefs such as Michel |
| (cèpes), and gizzards; | | | | Guérard. The "fusion" food |
| Food preparation from southeast France uses | | | | preparation popular in the English-speaking world is |
| olive oil, herbs, and tomatoes, and shows Italian | | | | not widespread in France, though some |
| food preparation influences. | | | | restaurants in the capital have a "fusion" theme, |
| Food preparation from northern France uses | | | | and many modern French chefs are influenced by |
| potatoes, pork, endives and beer, and shows | | | | a variety of international food preparation styles. |
| Flemish food preparation influences. | | | | Foreign food preparations |
| Food preparation from eastern France uses lard, | | | | Foreign food preparations popular in France include: |
| sausages, beer, and sauerkraut, and shows | | | | Spanish food, more particularly paella. |
| German food preparation influences. | | | | Vietnamese and Chinese food. Generic Asian |
| Besides these five general areas, there are many | | | | restaurants serving a variety of Chinese, |
| more local food preparations, such as Loire Valley | | | | Vietnamese, Thai and other Asian dishes are fairly |
| food preparation (famous for its delicate dishes of | | | | commonplace. |
| freshwater fish and Loire Valley white wines), | | | | Turkish food, especially Döner kebab, |
| Basque food preparation (famous for its use of | | | | called sandwich grec (Greek sandwich) in France, |
| tomatoes and chili) and the food preparation of | | | | is widely popular in urban areas. |
| Roussillon, which is similar to Catalan food | | | | Indian food. |
| preparation. Moreover, recent focus of French | | | | Notable dishes |
| consumers on local, countryside food products | | | | Famous French dishes |
| (produits du terroir) means that the regional food | | | | Blanquette de veau |
| preparations are experiencing a strong revival in | | | | Coq au Vin (rooster simmered in wine) |
| the early 21st century, especially as the slow food | | | | Cheeses |
| movement is gaining popularity. | | | | Oysters are generally eaten raw; food preparation |
| What is often known outside of France as | | | | oysters is uncommon. |
| "French food preparation" is the | | | | Steak au poivre |
| traditionally-elaborate haute food preparation, | | | | Cheese fondue - though very often mistaken as |
| served in restaurants for high prices. This food | | | | French, this dish is actually a part of Swiss food |
| preparation is mostly influenced by the regional | | | | preparation |
| food preparations of Lyon and northern France, | | | | Quick Food |
| with a marked touch of refinement. It should be | | | | Poulet frites (chicken with fries) |
| noted, however, that average French people do | | | | Generally speaking, frites (French fries) are a |
| not eat or prepare this food preparation in their | | | | common side order for lower-end French-style |
| everyday life. As a general rule, elderly people | | | | restaurants. |
| tend to eat the regional food preparation of the | | | | Common canned food |
| region where they are located (or the region | | | | Ravioli (Italian specialty) |
| where they grew up), while younger people will be | | | | Choucroute garnie |
| more inclined to eat dishes from other regions | | | | Most dishes, including relatively sophisticated ones, |
| and foreign dishes. | | | | are available as canned or frozen food in |
| French wine and French cheese are an integral | | | | supermarkets. |
| part of French food preparation (both high food | | | | Tarte flambée |
| preparation and regional food preparations), both | | | | Famous but untypical dishes |
| as ingredients and accompaniments. France is | | | | The following dishes are considered typical of |
| known for its large ranges of wines and cheeses. | | | | French food preparation in some foreign countries, |
| Exotic food preparations, particularly Chinese food | | | | but actually are infrequently eaten: |
| preparation and Vietnamese food preparation and | | | | Escargots (edible snails) |
| some dishes from former colonies in Northern | | | | Desserts |
| Africa (couscous) have made inroads. | | | | Mousse au chocolat |
| Ingredients | | | | Pastries |
| French regional food preparation uses | | | | Mille-feuilles (flakey puff pastry) |
| locally-grown vegetables.potatoesgreen | | | | Baba au rhum |
| beansleeksaubergines (eggplant in American | | | | Specialties by region/city |
| English)tomatoespeachesapples | | | | Alsace: |
| Meats commonly consumed include:chickengoose, | | | | Artois-Picardy: |
| mostly a holiday dishbeefporkmutton (generally, | | | | Carbonnade (meat stewed in beer) |
| lamb) is often a holiday dishmusselsoysters, | | | | Waterzoï (a sweet water fish stew) |
| mostly a holiday dish | | | | Hochepot (four meats stewed with vegetables) |
| Present-day food and drink in France | | | | Truffade (potatoes sautéed with |
| For French people, food preparation is part of | | | | garlic and young Tomme cheese) |
| culture, and food preparation and good food are | | | | Aligot (mashed potatoes blended with young |
| well appreciated. | | | | Tomme cheese) |
| Structure of meals | | | | Pansette de Gerzat (lamb tripe stewed in wine, |
| A normal complete meal consists of:a main dish | | | | shallots and blue cheese) |
| (generally, meat or fish with a side of vegetables, | | | | Brittany: |
| pasta, rice or fries); | | | | Crêpes |
| Festive meals may include several main dishes. | | | | Boeuf Bourguignon (beef stewed in red wine) |
| Food preparation evening or weekend meals from | | | | Gougère (cheese in chou pastry) |
| fresh ingredients is still popular. | | | | Pochouse (fish stewed in red wine) |
| Drink | | | | Lorraine: |
| Traditionally, France has been a culture of wine | | | | Quiche Lorraine |
| consumption. While this characteristic has lessened | | | | Tripes à la mode de Caen (tripe cooked in |
| with time, even today, many French people drink | | | | cider and calvados) |
| wine daily. | | | | Matelote (fish stewed in cider) |
| Divisions of Restaurant Food preparation | | | | Un-French dishes |
| Schematically, French restaurant food preparation | | | | Crêpes Suzette invented in the |
| can be divided into: | | | | United States of America by a French chef. |
| Food preparation bourgeoise | | | | |