French cuisine consists of the customs and methods of French cooking which have to know before taking steps to cook if you have a plan to cook for family or a restaurant you want to start up you should know what you want to do and prepare your mind but that’s no worries you are here to know about French cuisine.
Many other surrounding cultures and its own food traditions have influenced French cuisine.Guillaume Tirel wrote Le Viandier, one of medieval France’s earliest recipe collections, in the 14th century. wine and cheese are a big part of the cuisine. With many variations and appellation d’origine contrôlée (AOC) laws, they play various roles regionally and nationally.
On the history of the French cuisine we will focus just on the mid ages which was the core of the history itself.
French cuisine History of the Middle age.
It will schedule several courses, but serve in a style called service en misunderstanding, or all at once. Meat was normally consumed by hand, and meat was chopped off between the thumb and two fingers in large bits. Pies were a popular item for the banquet, with the crust largely acting as a jar rather than as food itself.
Meals also finished with a problem de table, which later became a modern dessert, dragées, aged cheese and spiced wine (in the Middle Ages, meaning spiced lumps of hard sugar or honey). According to the seasons and the church calendar, the ingredients of the period ranged considerably and many things were preserved with salt, cloves, honey and other preservatives. Spices, which included pepper, cinnamon, cloves, nutmeg and mace, were treasured and very pricey.
Sweet-sour tastes, mixed with sugar (for the wealthy) or honey, have been widely added to dishes with vinegars and verjus. Guillaume Tirel, also known as Taillevent, was a medieval French chef. During the 14th century, he served in various royal kitchens. His career spanned sixty-six years and he was buried between his two wives in fine style. His tombstone shows him in armour and carries a shield on it with three cooking pots, marmites. He was Philip VI’s cook, then the Dauphin, the son of John II, and then the King of France, Charles V.
The top 10.
They are so many French cuisine but we are going to focus on the top 10 french cuisine.
Soupe à l’oignon.
This is a popular French soup, commonly eaten with croutons and melted cheese on top, made from onions and beef stock. This was historically a peasant dish dating back to the Roman era, although the modern version dates from the 18th century. The special taste of the soup comes from the caramelization of the onions, which during the slow-cooking process often have brandy or sherry added. Why not try Marseille’s traditional soupe de poisson à la rouille if you’re in a soup mood? This soup is distinguished, once the favorite of a fisherman, by a dollop of garlic and saffron mayonnaise added on top.
Coq au vin.
Julia Child popularized this quintessential French cuisine, becoming one of her signature recipes. Chicken braised with wine, mushrooms, salty pork or bacon, mushrooms, onions, garlic and occasionally even a drop of brandy can be seen in the dish. While the name translates as ‘wine rooster’-the braising is suitable for tougher birds-chicken or capon is typically included in the recipe.While regional variants of the dish occur throughout France that use local wines, the wine is usually Burgundy. Coq au vin jaune (Jura), coq au Riesling (Alsace), and coq au pourpre (Beaujolais nouveau) are among these. Believe it or not, even a coq au Champagne (Champagne) is there.
Cassoulet is a white bean comfort dish stewed slowly with beef. Usually the recipe uses pork or duck, but sausages, goose, mutton or anything else the chef has around it may be used. Originating from southern France, this peasant dish is popular in Toulouse, Carcassonne, and Castelnaudary. The name of the dish derives from the traditional pot (cassole) that it’s cooked in. In many French households, this pot is a favorite, highlighting the popularity of this rich, nutritious meal that’s ideal for the colder months.
Typical French dishes don’t get anything more than boeuf bourguignon. The dish comes from the same area as coq au vin, which is East France’s Burgundy, and there are parallels between the two dishes. Boeuf bourguignon is simply a stew made from beef braised in red wine, beef broth, pearl onions and mushrooms, and seasoned vegetables. This recipe was initially a peasant dish and is now a favorite in French restaurants around the world. The cheap cuts of meat must usually be tenderized in wine for two days to enhance the tastes, but it is possible to take some shortcuts. The Fête du Charolais celebrates the dish every August in Burgundy, along with lots of music and food.
The term soufflé derives from the French verb “to blow,” and this is a light airy dessert, as the name implies. The dish dates back to the early 18th century, and is still a staple of the world’s dessert menus. To let the smooth chocolate ooze out for a rich treat, the crispy chocolatey crust is best. It does not have to be sweet, though. In reality, cheese soufflés, if you’re looking for something a little saltier, are just as good.
In Flemish, flamiche means ‘cake’ and this dish originates from northern France, near the Belgian border. It is filled with cheese and vegetables with a puff-pastry crust and resembles a quiche. Leeks and cream are the standard filling, but there are diverse varieties. There’s also a pizza-like flamiche variety, which comes without the pie’s top crust. Try the fine crusty pissaladière, which has anchovies, tomatoes, and olives, with a southern French twist.
Confit de canard.
Confit de canard, while some chefs use goose or pork, is a delicious French duck dish and is one of the finest French dishes. The meat is cooked precisely using ancient preservation and slow-cooking (confit) methods. This sees the duck meat marinated for about 36 hours in salt, garlic, and thyme and then fried at low temperatures slowly in its own fat. This choice to frying is a better one. Usually, it is served on the side with confit-roasted potatoes and garlic. This dish is popular all over France today, although in the Gascony region, you can find the best variants.
Salade Niçoise is a famous French salad from the region of Provence. It may also be a light dinner on its own, mostly served as a side dish. Lettuce, organic peas, scrambled eggs, tuna (canned or fresh), green beans, olives from Nicoise Cailletier, and anchovies are a combination of salads. There are plenty of distinct variants to choose from, though. So if you’re trying to find the right summer meal for yourself why not suggest Salade Niçoise?
Not only is ratatouille a lovable cartoon featuring a friendly rat, it is also one of the most popular dishes in France. The recipe from Provence sees vegetables shallowly fried and then layered before being cooked in an oven in a casserole dish. For decades, French chefs have been arguing whether vegetables ought to be prepared beforehand, so the outcomes are always fantastic, but you plan it. A side dish, appetizer, or a main course may be this popular peasant dish which tastes fantastic with red wine and fresh, crusty bread. Pipérade, which usually adds ham and occasionally eggs to the stewed vegetable mix, is a similar basque recipe.
Tarte Tatin began life as an accident, according to culinary legend. Stephanie Tatin, a hotelier, made a traditional apple pie in 1898 when she inadvertently left the apples frying for too long in sugar and butter. To put the pastry base on top of the burning fruit in a rush to save the dessert and stuck it in the oven. Reportedly served her guests at Hôtel Tatin the upside-down tart and the result turned into the signature dish of the hotel. And today we can still taste this outstanding error.
It’s important to note that the fun should not start and end with the main courses in order to create the ultimate French dinner party. You should pack plenty more into your night to keep the party going until the early hours.