French Food

The French Meal

Breakfast is a simple meal, with some form of bread or cereal, a hot beverage like coffee or chocolate, and fruit or fruit juice. Occasionally, a pastry or croissant will be included, but not daily.

Lunch and dinner are served in courses, and may last for two or three hours. A special meal for holidays or to celebrate guests may last for more than four hours. Each course is given the attention and appreciation due to it.

• Aperitif and hors d'oeuvres: A small portion of an alcoholic beverage such as Kir, Pastis, or martini is served before the meal begins, along with appetizers such as crudites or canapes.
• L'entree: Unlike American meal plans, the entree in French meals is a "starter" which includes small portions of things that Americans would consider appetizers. Small salads and vegetable dishes, pate, or charcuterie begin the meal.
• Le plat principal: This is the main course, meat or fish with one or two vegetables to complement.
• Salade: While not required, a small green salad is sometimes served between the main course and the cheese.
• Le fromage: Cheese is an important part of any French meal, and the cheese plate celebrates the best cheeses that the hostess can find. Three to four cheeses, with at least one bleu and one soft (Brie, Camembert) are served, and diners take small portions of each.
• Le dessert: While this sounds rather self-explanatory, it should be noted that French desserts are generally lighter and less filling than those of other countries, and many desserts feature fruit.
• Le cafe: Unlike the watery brew served in America, French after-dinner coffee is usually a stong espresso, sometimes followed by a digestif (often Cognac).
• Le vin: During meals, most French will drink a red wine and/or a white wine, along with either still or sparkling water. Beer, while not traditional, is gaining popularity among the younger set.

A Diverse Cuisine

Each region of France has its own signature dishes and characteristic ingredients.

• Southeastern French cuisine resembles Italian cuisine in many respects, as it features olive oil, fresh herbs, and tomatoes. Dishes like bouillabaisse and ratatouille are from this region, which includes Provence.
• Eastern French cuisine, including the food of Alsace, shows a heavy German influence. Sausages, kraut, and beer are common, and may be combined in dishes like choucroute garni.
• Northern French dishes are influenced by Flemish cooking styles, and rely on potatoes, pork, and beer.
• Southwestern French cuisine features foie gras and porcini (a type of mushroom). Cassoulet and pate de foie gras hail from this area. The region's foods are also influenced by Basque cooking.
• Northwestern dishes feature the butter and cream for which French cooking is widely known, as well as apples, which grow well in this region.

Local, Seasonal Ingredients

French cuisine relies greatly on locally grown components, and food is bought as fresh as possible in the local markets. Seasonality is crucial -- you will not catch the true French chef trying to serve strawberries in January.

• Vegetables: haricots verts (green beans), leeks, turnips, aubergine (eggplant), courgettes (zucchini), tomatoes (actually a fruit), and mushrooms are some of the most commone vegetables used. In various regions, potatoes, carrots, bell peppers, and other vegetables are also common. Fresh herbs are prized in French cuisine, and are widely used to complement all manner of foods.
• Fruit: apples, pears, citrus fruits, apricots, cherries, and peaches are commonly available fruits. Berries in season are also widely used.
• Meats: The French have an amazing menu of meats and cuts to choose from. Poultry choices include chicken, turkey, duck, and goose. Beef, veal, pork, lamb, mutton, and rabbit are other commonly available meats. Horse meat is also available for those who want it.
• Seafood: Especially near the coast, seafood is widely used. Many types of fish and shellfish are quite common.

Famous Chefs

There are many famous names associated with French cooking. Auguste Escoffier, whose Larousse Gastronomique remains the definitive culinary encyclopedia more than 70 years after the first edition was printed. Julia Child, who brought French cuisine to the common American and made it seem fun and easy. Jacques Pepin, Eugenie Brazier, Alain Ducasse, Bernard Loiseau, Paul Bocuse, Marie-Antoine Careme, Prosper Montagne, Francois Pierre LaVarenne, and many, many others have made French cuisine, both bourgeoise and haute, accessible to the masses.

The Rules

The most important rule for French cookery is to respect the food. Cooking methods, sauces, and garnishes are supposed to enhance the main ingredients' flavour and texture, not distract from it. Real ingredients are crucial: don't try to make croissants with margarine instead of butter, nor raclette with lowfat cheese. It just doesn't work. The French take pride in understanding the chemistry of food, and in mastering the difficult techniques that make for the best in food artistry. Legend has it that the 100 pleats in the traditional chef's hat represent the number of different ways a person had to be able to cook eggs before they were admitted to the ranks of chefs.

French Cooking Schools

There are many places around the world where you can go to study the art and science of French cookery. Some of the most famous include:

• Ecole de Cuisine LaVarenne, in Paris, France
• The French Culinary Institute, New York.
• Le Cordon Bleu, with schools in several countries
• Ecole de Trois Ponts, in Roanne, also offers French language study immersion style.

French Cooking Books

Some books that teach the techniques and basic recipes of French cooking:

• La Varenne Pratique, by Anne Willan
• Mastering the Art of French Cooking, by Julia Child
• When French Women Cook, by Madeleine Kamman
• Jacques Pepin's Complete Techniques, by Jacques Pépin and Léon Perer