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