| French food preparation is characterized by | | | | stand out as stereotypically "French," |
| its extreme diversity. French food | | | | sometimes because regional food preparation |
| preparation is considered to be one of the | | | | styles can be quite different from the |
| world's most refined and elegant styles of | | | | elaborate dishes seen in French restaurants |
| food preparation, and is renowned for both | | | | around the world. |
| its classical ("haute food preparation") and | | | | |
| provincial styles. Additionally, French food | | | | Food preparation nouvelle |
| preparation techniques have been a major | | | | |
| influence on virtually all Western food | | | | Food preparation nouvelle or nouvelle food |
| preparations, and almost all culinary schools | | | | preparation, which developed in the 1970s as |
| use French food preparation as the basis for | | | | a 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 its | | | | popular 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 uses | | | | many 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 uses | | | | Foreign 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 shows | | | | Spanish 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 uses | | | | Vietnamese, Thai and other Asian dishes are |
| potatoes, pork, endives and beer, and shows | | | | fairly commonplace. |
| Flemish food preparation | | | | |
| influences. | | | | Turkish food, especially Döner kebab, |
| | | | called sandwich grec (Greek sandwich) in |
| Food preparation from eastern France uses | | | | France, is widely popular in urban areas. |
| lard, sausages, beer, and sauerkraut, and | | | | |
| shows German food preparation | | | | Indian food. |
| influences. | | | | |
| | | | Notable dishes |
| Besides these five general areas, there are | | | | |
| many more local food preparations, such as | | | | Famous French dishes |
| Loire Valley food preparation (famous for its | | | | |
| delicate dishes of freshwater fish and Loire | | | | Blanquette 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 du | | | | Oysters are generally eaten raw; food |
| terroir) means that the regional food | | | | preparation oysters is uncommon. |
| preparations are experiencing a strong | | | | |
| revival in the early 21st century, especially | | | | Steak 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 as | | | | food preparation |
| "French food preparation" is the | | | | |
| traditionally-elaborate haute food | | | | Quick Food |
| preparation, served in restaurants for high | | | | |
| prices. This food preparation is mostly | | | | Poulet frites (chicken with fries) |
| influenced by the regional food preparations | | | | |
| of Lyon and northern France, with a marked | | | | Generally 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 not | | | | French-style restaurants. |
| eat or prepare this food preparation in their | | | | |
| everyday life. As a general rule, elderly | | | | Common canned food |
| people tend to eat the regional food | | | | |
| preparation of the region where they are | | | | Ravioli (Italian specialty) |
| located (or the region where they grew up), | | | | |
| while younger people will be more inclined to | | | | Choucroute 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 integral | | | | or frozen food in supermarkets. |
| part of French food preparation (both high | | | | |
| food preparation and regional food | | | | Tarte flambée |
| preparations), both as ingredients and | | | | |
| accompaniments. France is known for its large | | | | Famous but untypical dishes |
| ranges of wines and cheeses. | | | | |
| | | | The following dishes are considered typical |
| Exotic food preparations, particularly | | | | of French food preparation in some foreign |
| Chinese food preparation and Vietnamese food | | | | countries, but actually are infrequently |
| preparation and some dishes from former | | | | eaten: |
| colonies in Northern Africa (couscous) have | | | | |
| made inroads. | | | | Escargots (edible snails) |
| | | | |
| Ingredients | | | | Desserts |
| | | | |
| French regional food preparation uses | | | | Mousse au chocolat |
| locally-grown vegetables.potatoesgreen | | | | |
| beansleeksaubergines (eggplant in American | | | | Pastries |
| English)tomatoespeachesapples | | | | |
| | | | Mille-feuilles (flakey puff pastry) |
| Meats commonly consumed include:chickengoose, | | | | |
| mostly a holiday dishbeefporkmutton | | | | Baba au rhum |
| (generally, lamb) is often a holiday | | | | |
| dishmusselsoysters, mostly a holiday dish | | | | Specialties by region/city |
| | | | |
| Present-day food and drink in France | | | | Alsace: |
| | | | |
| For French people, food preparation is part | | | | Artois-Picardy: |
| of culture, and food preparation and good | | | | |
| food are well appreciated. | | | | Carbonnade (meat stewed in beer) |
| | | | |
| Structure of meals | | | | Waterzoï (a sweet water fish stew) |
| | | | |
| A normal complete meal consists of:a main | | | | Hochepot (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 weekend | | | | Aligot (mashed potatoes blended with young |
| meals from fresh ingredients is still | | | | Tomme cheese) |
| popular. | | | | |
| | | | Pansette de Gerzat (lamb tripe stewed in |
| Drink | | | | wine, shallots and blue cheese) |
| | | | |
| Traditionally, France has been a culture of | | | | Brittany: |
| wine consumption. While this characteristic | | | | |
| has lessened with time, even today, many | | | | Crêpes |
| 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 bourgeoise | | | | Lorraine: |
| | | | |
| This type of food preparation includes the | | | | Quiche Lorraine |
| rich, cream-based sauces and somewhat complex | | | | |
| food preparation techniques that many people | | | | Tripes à la mode de Caen (tripe cooked in |
| associate with French food preparation. | | | | cider and calvados) |
| | | | |
| Food preparation du terroir | | | | Matelote (fish stewed in cider) |
| | | | |
| Food preparation du terroir, which covers | | | | Un-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 not | | | | States of America by a French chef. |