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French Food Preparation

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



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