THE CUISINE OF FRANCE

A HISTORY OF FRENCH CUISINE

France hasnt always been keen on garlic, mushrooms, and truffles. Before the 15th century,
seasonings and decorations were used to disguise food that had spoiled. France had what
many today consider peasant food, simple fare without extravagant adornment. In the mid15th century, Catherine de Medici of Italy moved to France to marry the future King
Henri II, bringing with her Florentine-educated cooks and a sense of creative drama
and manners. In the coming years, French cuisine turned into a magical art of beautiful
presentation and innovative flavors. Foie gras may be part and parcel of French cuisine, but
its origins go back to 4,500 years ago in Ancient Egypt, from where it spread to Greece (500
B.C.E.), then to the Romans, ancestors of the modern French.
New cuisine (nouvelle cuisine) was a 1970s backlash to the classic heavy French
cuisine. It lightened up cream sauces and focused on the pure taste of fewer ingredients. It is
evident in todays general French cooking by flexible preparation methods and more
experimentation with non-traditional flavors.
French cuisine developed out of the French love of beauty and elegance. Increasingly more
rare and intricate foods were created for the royalty during the Middle Ages until foods served
at feasts were complicated masterpieces that didnt always taste very good. An example of this
is roast peacock that was removed from the skin, roasted, and sewn back in the skin with
feathers intact. The beak and claws would be gilded with gold leaf. Since refrigeration was not
a possibility, numerous sauces were developed both to add interest to the dish and to cover the
taste of meat that was beginning to go bad.
During the 13th and 14th centuries guilds became more powerful and regulated food
and its distribution and processes. This led to more uniformity in recipes as well as offered
training for would be chefs. The chefs were limited by the guild as to what they could cook,
depending on their position and training. In 1652, the first French cookbook appeared. "Le
Cuisine Franois," was written by a famous French chef, La Varenne, and it showed how
French cuisine had become a vital part of cooking and dining in Europe. The book provided
many preparation methods, including making a roux (a mix of flour and butter used for
thickening soups and sauces). Before roux, the French, and others, had simply put bread in
the soup to thicken it. Changes like these would make French cooking the most important
type of cooking in Europe, and then the world. By the 16thcentury new foods from the
Americas were making their way into the kitchens of France.
During the Renaissance French food was refined over and over and became more like what is
served today. Chefs worked tirelessly in castle kitchens to please the palates of the luxury
loving royals. The French Revolution brought change not only to the political system of France
but also to the food. It abolished the guilds and chefs were free to create anything they wanted
to out of any ingredient they wanted to, wherever they wanted to.
French food continued to be refined and to develop throughout the decades. It was not well
known by American home cooks until the 1960s when Julia Child introduced the French
cooking style to every American kitchen and changed the face of American cooking forever.

There are four approaches to French food:

Classical French cuisine which is rich and filling, with many dishes using creambased sauces.

Haute cuisine is classical French cuisine taken to its most sophisticated and extreme.
Food is elegant and elaborate with a strong emphasis on presentation. Only the finest
ingredients are used and the meal is correspondingly expensive.

Nouvelle Cuisine was developed in the 1970s, as a reaction against the classical school
of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy
cream sauces of the classical approach are particularly avoided. Cooking is less
elaborate and quicker, with more emphasis on seasonal ingredients.

Cuisine du terroir focuses on regional specialities and is somewhat more rustic in

nature. Local produce and food traditions are the main focus.

Todays French Kitchen: The 20th century brought about dramatic changes in French
cuisine as well. Traditional haute cuisine (grande cuisine) is the world-renowned food made
famous by its intricate preparation and precise presentation. It was the practiced model of
French food preparation until food critics challenged it for being too inflexible.
Ubiquitous bistros and cafes now dot the land and the French have their pick of Pain au
Chocolat or Brioche daily. In France there is an eatery for everyone. Attention is paid to the
quality, flavor, and appearance of food. It is a pure, nearly religious, sensory experience. What
once was subsistence is now an object of daily, living art.
GEOGRAPHY AFFECTING FRENCH CUISINE

France has a predominantly temperate climate, and because of that, France is famous
for its foods. France is located mid-way between the equator and the North Pole, thus
this gives France a temperate climate. Frances terrain is mostly flat plains or gently
rolling hills in north and west, and because of this France became the largest
agricultural producer. About two-thirds of French farm income comes from meat and
dairy animals. On the grasslands farmers generally raise cattle, and they always raise
some chickens and hogs.
Frances most important natural resources are fertile soils that take up over 90 percent
of Frances land area. The richest farmlands lie in the north, where wheat and sugar
beets are chief crops.
The rainier northwest region consists mainly of grasslands, used for grazing cattle, and
orchards.
France is bordered by four big seas North Sea, English Channel, Atlantic Ocean, and
Mediterranean Sea, and this also gives a reason why French people enjoy various kinds
of food with red or white wines. Many fleets operate from Brittany and Normandy, and
seafood taken includes cod, crabs, lobsters, monkfish, mussels, oysters, Pollock,
sardines, scallops, tuna, and whiting.
France has 33 percent of the arable land with 20 percent of permanent pastures.
People adjusted to the environment by constructing buildings and transportation
systems. The French railroad system, owned by the government, provides both
passenger and freight service.

The temperate climate and vast flat lands in France are also parts of the important
geographic factors that could change the culture.
Finally people in France depended on, adapted to, or modified the environment they
have in order to live better lives. Geography affects culture in many ways that even
almost every single part of the culture of a country was affected by its geography, and
we all should keep that in mind for a better understanding of a culture of any country.

Greatly influenced by the French geography, the French cuisine also includes a wide range of
regional cuisines:

LORRAINE has Quiche Lorraine

BRITTANY specialties include crpes and galettes

BURGUNDY has boeuf bourguignon

RHNE-ALPES has gratin dauphinois

PROVENCE
Pisaladiere.

specialties

include

Bouillabaisse,

Ratatouille,

Salade

Nioise

and

SOME USEFUL EQUIPMENT FOR COOKING FRENCH

I am always reminding people the most important tool we have is our hands, and I do use
them for everything I can. However, sometimes they need a little help.

Cocotte: This is simply a heavy casserole, or dutch oven, perfect for stews, meats, and
even bread.

Saut pan: Used for sauting meats, glazing vegetables, poaching eggsetc

Strainer:

Copper Bowl:

Rasp: For Parmesan cheese and citrus zest, it's essential.

Parchment paper: Parchment for anything directly exposed to the oven.

Pie plates of various sizes for tarts and quiches. The top one, of porcelain, allows for
lovely presentation, as does the bottom one, a French tarte pan with a removable rim.

A fluted ring mold, known in France as a kouglof tin, and a French bread tin, used
also for sweet and savory loaf cakes.

A four-sided grater and a souffl dish.

Porcelain gratin dishes (also useful for roasting anything from veggies and fish to
poultry or fruit.

A hand-blender, useful for making soups, pures

FRENCH COOKING METHODS / CULINARY TECHNIQUES:

Cooking Methods Words & Phrases

English
Baked
Boiled
Braised
Browned
Burgundy style
Cooked in parchment paper
Cooked in puff pastry shell
Cooked over a wood fire

Franais
Cuit au four
Bouilli
Brais
Dor
A la Bourguignon
En papillotte
Vol-au-vent
Cuit au feu de bois

Creamed meat fixed in puff pastry

vol-au-vent

Deep fried
Fixed with spinach
Grilled
In oil
Lyon style
Medium

Frit
Florentine
Grill
A l'huiile
A la Lyonnaise
A point

Method of simmering down a reduction of its juices

Pan-sauted
Poached
Potting seasoned ground meat in a crock
Provencal style
Rare
Roast
Simmered
Steamed
Stew of meat, red wine, onions and garlic
Sauted
Stuffed
Very rare
Well done

Un confit
A la pole
Poch
Une terrine
Provenale
Saignant
Rti
Mijot
A la vapeur
Daube
Saut
Farci(e)
Bleu
Bien cuit

French cooking is indeed an art, but an art that seems to come so naturally to the French.
French cuisine can be created by a novice, or someone trained by an expert chef, or the expert
chefs themselves, to create the seemingly impossible. Great gourmet food is an exacting art to
a chef, and one that the French chefs are proud of, and rightly so. Many of the great chefs in
France learned their basic skills from their mothers and grandmothers. These special mother
chefs [quite famous in their own rights], were called 'Mres'.
Anyone that loves good food, and loves to cook, can prepare the majority of the well-known
French classic dishes and most are easy and of course...simply delicious!
Cooking Methods
In this section you'll find basic cooking techniques for meats, vegetables, desserts overall. The
French phrase for the cooking method is noted, as well as comparable methods. Example:
Baking and Roasting are similar procedures.

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Baking
Braising
Broiling
French-frying
Frying
Grilling
Poaching
Roasting
Sauting
Flambing

faire cuire au four

braiser
faire rtir
frire la friteuse
not a French term
faire griller
pocher
rtir
faire sauter
flamber

Of the above approaches to cooking food, Baking and Roasting are basically identical, as are
Broiling and Grilling . The first pair really refers to cooking through the use of dry heat; the
second group entails cooking oiled food on a preheated grill or in a preheated broiler.
Essentially, there are only six differential, but analogous ways to cook food: Baking or
Roasting; Braising; Broiling-Grilling; French-frying; Poaching and Sauting.
Roasting: As stated above, dry heat is used in preparing the food. To make sure the heat is
dry, the oven is preheated to about 450, and the heat is gradually reduced as the food warms
to a low of about 325. When the quantities are small, the food can be placed in a
continuously 425 oven for a shorter time. The idea behind adjusting temperature and baking
time is to insure browning without drying out the food.
Roasts should never be covered; they should be basted from time-to-time with butter or oil
and, when done, should be placed on a hot platter until their cooking stops.
Braising: For the best results in braising food, you should cook it in a liquid that has been
enriched with stock, wine or the liquid of vegetables. A less tasty version is made just using
water, but the water doesnt make much of a sauce.
Grilling: Grilling is the result of placing oiled foods on to a hot grill or into a preheated oven.
There are two keys to this cooking approach: The food must be pre-oiled and the oven or grill
must be pre-heated. A good rule of thumb is that the thicker [or bigger] the item to cook, the
longer it should be cooked and at a further distance from the heat source; thin cuts of fish

and meat should be broiled-grilled quickly and without turning. But, no matter how long they
have been cooked, they should be placed on a warm platter with their grilled-broiled sides
facing up.
Flambing: The final cooking stage after sauting beef, chicken, pork, veal, fish, seafood or
vegetables, by pouring a liqueur, wine, brandy or other spirit over your food, and igniting it to
flamb.
Frying: Cooking food in a shallow skillet or pan with oils or butter or grease from meats is
called frying. This process can be applied to almost any type vegetable, meat or other food.
Food should not be fried in high saturated fat oils such as meat fats, lard, etc. However, olive
oil and other low saturated fat oils should be used, and used sparingly. Thus it becomes
'sauting', see below.
French-frying: Cooking food in deep, hot oil or fat is called French-frying. But, to do it right,
you should use a fat or oil that has a high flash point. I personally like peanut oil with a few
drops of olive oil. But, tasteless vegetable oil will do fine.
Foods that are not coated or that contain considerable water are first fried at about 360 until
there is a mere hint of oncoming brownness. After cooling, they are fried a second time at
about 390, until golden brown, to give them an enjoyable crispness. Thats the way the
Belgians make their frites. Foods that are coated should be fried only once at about 390.
But, make sure the coating is thin; a thicker coating causes more grease to be absorbed.
Poaching: Poaching is the simmering or cooking of food in liquid, at just below the boiling
point, to prevent high protein foods from becoming tough. Should these foods be boiled, they
would definitely toughen. When poaching thick foods, it is best to place them in cool liquid
that you rapidly bring to a boil and then reduce to a simmer. Small pieces of food should be
placed in already simmering liquid.
The poaching liquid you use can be seasoned milk, water, wine, vermouth, beer, stock,
mushroom broth, tomato juice, etc. Put very little salt, if any, in the liquid, and reduce the
liquid to half to make a sauce for the poached food.
Sauting: Sauting is the cooking of thin foods in just enough fat to keep the food from
sticking to the frying pan. The pan should be hot, and not be tightly covered, and the food
being sauted should be tender and quick cooking. To insure that the sides of the food are
browned, there should be space between all pieces of food in the pan.

Deglazing: just means to pour a liquid, such as water, wine or vinegar, into a hot pan in
which food has been cooking. It serves to lift up all those nice bits that stick to the
bottom of the pan and set them swirling back into the dish for flavour.

Reducing: means to boil down.

Refreshing: is to dunk something into ice-cold water.

THE COOKING OF PROVINCIAL FRANCE

The historic provinces of France no longer exist as potential entities. Starting with the
Bretagne (Brittany) in the northwest, the following are regions divided according to their
culinary contribution to French cooking.

BRETAGNE (Brittany) takes its food and cooking simply. The sea supplies an
abundance of fish and excellent *Belon oysters are found along the coast. Bretagne can
also be credited with inventing the French version of the pancake the delicate crepe.
Other foods to savour include delicious sweetened pancakes (crepes) and salted wafers
washed down with a refreshing glass of cider, perhaps after a Chouchen, a local aperitif
which is also made from apples. People may be amused by Andouille de Gumn
(sausages made from chitterlings) served either hot or cold in many Breton restaurants.
Another local delight, the Breton Far (a prune flan) goes wonderfully well.
*We distinguish thirteen vintages for Brittany Oyster. Let us quote among them, the Aven
Belon oyster, with the slightly sweetened hazel nut taste; Quiberon, resulting from Bay
from the same name, firm and charnue with the "dress" of a beautiful smooth and pearly
glare; Cancale, at the same time flexible and firm, with a marked iodine perfume; or the
Belon oyster, this Punt of Brittany whose world reputation is not any more to make and
with the delicate flesh with the perfumes subtly wooded. Without being exhaustive, here
is what, we hope for it, should give to the Oysters fans the desire for a little better
discovering Brittany and its treasures.

NORMANDY can boast of richest milk, cream and butter in all of France, Norman
cream is an important ingredient in some of the best French dishes, and much of the
milk goes into the world famous Camembert cheese. The meat from the region is also
excellent, especially the sheep and lamb pastured in the salt marshes along the coast.
The coastal waters teem with fish and shellfish, shad, eel and trout are fished in the
rivers. Apples grow abundantly, most of them going into cider, the favorite
accompaniment to Norman meals, or in the fiery brandy called calvados.
CHAMPAGNE makes one supreme contribution to French cuisine the famous
sparkling wine, named after the province. Although its repertoire of food is limited, the
region produces excellent ham and sausages and neighboring Flanders has invented
many different ways to serve the herrings.
The delicious local pork-butcheries: the ham of Rheims made with shoulder of pig
seasoned with champagne, ham nuts of the Ardennes or feet of pig of SainteMenehould, returned in butter with a chive and garlic mince, then slightly breaded... In
Rethel, specialities include the roll white, cooked in Richelieu, in crust with truffle. In
Troyes, impossible to circumvent an Andouillette. For more sweetened pleasures experts
advise the gingerbread of the Reims area or the pink biscuits, accompanied by a glass of
Champagne...
TOURAINE is often called the garden of France. Its recipes can be as delicate as
Trout in Aspic or as robust as Roast Pork with Prunes. The Loire Valley that cuts
through the province is Chateaux Country where French kings relaxed in the splendor
of their country estates while their chefs made most of the regions fine fruits and
vegetables.

ILE DE FRANCE The fertile land surrounding Paris is the birthplace of the classic
cooking style known as Le Grande Cuisine. It was here, in the cavernous kitchens of
kings and lords that French cooking became a high art. Cooks competed with one
another to invent even more elaborate dishes. The cooking of Ile de France lacks a
striking regional personality, but it draws on the culinary genius of all the provinces. For
the experts, the poultry of Soudan, to the dark and tight flesh, fine and tasty adapts to
wonder out of casserole. A French cheese plate would not be complete without famous
Brie de Meaux, soft cheese, with milk of cow, genuine star of the regional production. Also
let us quote Coulommiers for cheeses, the Meaux Mustard for the spices, the Crystallized
Petals of Pinks from Provins and finally the digestive with the Grand Marnier, produces
exclusively in Neauphle-the-Castle, and the Noyau de Poissy...
ALSACE This has often come under German domination and this is reflected in their
cooking. Alsatian food with its sausages and sauerkraut has a Germanic heritage.
Sauerkraut, the tasty regional specialty can be prepared in many ways. Among other
things, Alsace is also famous for its Pork-butchery: "Gendarmes", "Knacks", ham and
other sausages are a real treat for meat lovers ...
A glass of gewurztraminer is the perfect complement to Munster Cheese , bringing
about all of its flavor .Classed " AOC " since 1969, the Alsatians taste this cheese plain,
without bread, accompainied by jacket potatoes. Alsatian gastronomy, also includes
excellent cakes such as the kugelhopf, the pretzels, the strudel or delicious tarts made
of Mirabelle plums with which delicious Brandy is also made . Alsace is known for its
Goose Foie gras, which is unanimously and universally celebrated for its smoothness
and flavor.
LORRAINE : The province comprises of widely differing regions. The region is famous
for wild boar, bilberries and mushrooms and for the rearing of horned cattle, whose
milk is used for making some well known cheese. The most famous dish is the Quiche
Lorraine. The Lorraine cuisine is based on pork. The province is also known for its
excellent potee, a cabbage soup with salted pork and vegetables. Andouillettes and
black pudding are important charcuterie products found here. The famous Nancy
Macaroons, appeared in 1793 and which owe their origin with two Benedictins Sisters,
renamed sisters macaroons.
BOURGOGNE (Burgundy) is justly well known throughout the world for its wines, and
these wines, white and red, play a dominant role in Burgundian cooking. Red burgundy
is a key ingredient in Boeuf Bourguignon the king of beef stews and also in most
regional dishes.. The country of Bresse will enable you to discover one of best chickens
of France, the Chicken from Bresse is indeed one of the best in the world. The Prune
from Vitteaux deserves as for him the turning for its required gustatory qualities.
Another universally known "ambassador", the Dijon Mustard accompanies a number
of dishes in the best restaurants in France and around the world. An annual
gastronomic fair held in Dijon, the regions principal city and the mustard capital
draws gourmets from all over the world. other delicacies include Blackcurrant Cream,
which one will serve on ice into digestive or Kihr with small Burgundy white grape.
Lastly, the table will not be complete if we do not add famous Burgundy Snails to it,
cooked in a garlic and parsley butter.
BORDEAUX and the country around it are best known for their wine, which rank with
the ones from Burgundy as the best of French produce. Bordeaux cooks have developed
a highly specialized cuisine to go with their great wines. Also in this region are cognac

(the brandy capital) and Perigueux; whose truffles go into the making of Pate de foie
gras the most extravagant delicacy of French table.
FRANCHE COMTE along with its neighbouring provinces of Savoie and Dauphine is
mostly mountain country and the food is as robust as the climate. Perhaps the greatest
contribution of this region to the national cuisine is the Bresse Chicken, a small bird
whose flesh is so delicate that even the inventive French prefer it simply roasted without
any spices or sauces to obscure its flavour. The cows of this region produce more milk
than its inhabitants can consume and much of the surplus is used to make cheese.
If the francs-comtois were remarkable craftsmen during the centuries, the gastronomy
is also famous. In winter, when the air is refreshed, the savour of a good Saucisse de
Morteau, accompanied by "rsti" (wafers of potato) and by a salad of "cramaillots"
(dandelions) is a gourmet delight. The wild mushrooms put out of preserve lovingly will
scent some of the best dishes of our gastronomy. But the fame of the area passes
undoubtedly by the cheeses and the most famous one is the Comt (French version of
Swiss Gruyere) with the yellow and fruity paste, but also Cancoillotte, the Blue
de Gex or the Mont d'Or which can be consumed hot, with the small spoon...
LANGUEDOC, FOIX AND ROUSSILLON Languedoc was once an outpost of the
Roman Empire and it has retained traces of Roman influence in the cuisine. Especially
popular here are the old Roman Cassoulets which are rich concoctions of goose or
duck, pork or mutton plus sausage and white beans. To the west, along the Pyrenees is
Foix and Roussillon, the Spanish culinary influence prevails, particularly in the
omlettes prepared with green peppers, ham and tomato.
PROVENCE This region possesses a great variety of natural resources, reflected in its
colourful gastronomy. Like some other regions of north Mediterranean, it bases its
cooking on garlic, olive oil and tomatoes. Bouillabaisse, the famed fish stew/Soup
comes from the Marseille waterfront. In general, the cuisine of Provence is much more
highly flavoured than the rest of France. The Mediterranean coast supplies a number of
fishes. The inland waters provide trout, pike etc. The raising of goats and sheeps
produce local cheese and savoury meat. The game of the region includes young rabbits.
The valley of the Rhone and Durance are the largest fruit and vegetable producing
region of France. The other ingredients commonly used includes rice, figs, almonds,
oranges and lemons.
NICE: The city of Nice is situated on the French Riviera, in the southeastern corner of
Provence, close to the Italian border. The cuisine is also influenced by these two
regions. The Mediterranean provides a variety of seafood to the region. Sea bass,
scorpion fish, squid and octopus are cooked with tomatoes and garlic. Olive trees
growing in the hills provide both oil and the well known Nice olives. Oranges, specially
bitter oranges are a speciality of these region. Other fruits and vegetables of the region
includes aubergines, tomatoes, courgettes and peppers combined in famous
ratatouillie. Small purple artichoke, fresh broad beans, figs and strawberries are other
delicacies. Salad Niceoise is a speciality of this region.

THE BREADS OF FRANCE

It is enough to say that bread is to the Frenchman, what rice is to the Chinese and potatoes to
the German. It is also safe to say that most normal Frenchmen would rather starve than
substitute their daily supply of bread. The French are extremely demanding about what is
literally their staff of life. It must be fresh, baked not too long before the time it has to be
eaten. Under ideal circumstances, some people like their loaves very brown and crusty and

some like them comparatively pale, but still capable of making razor sharp crumbs when
broken. The loaf must be of a certain shape, depending on the conditioned wishes of the
family! Although neighbourhood bakeries usually manage to satisfy their customers, some
Frenchmen will go clear across town to get bread that is perhaps centimeters wider or longer
than the ones more readily available. Bread is usually eaten at all three meals of the day always in the morning, with hot milk, chocolate or coffee; always at noon with a bowl of a
hearty soup and often at night with the main meal. Although very rarely is any bread leftover
(a French housewife has a special intuition which tells her the exact consumption of her
family!!) surplus quantities go into the making of stuffing and puddings or made into
breadcrumbs. Very rarely will it be eaten as bread the next day.
By far the most popular kind of bread in France is the Baguette, a golden brown, rod shaped
loaf, 2 feet long. Next comes the Petit Parisien which is shorter and fatter than the Baquette.
There are whole grain breads like the one made of black rye Courte d Auvergne. The French
though disdainful of foreign cooking are quick to recognize and adopt good bread. The Natte
Ordinaire and Natte aux Cumins are both Austrian in origin whereas the Pain Espagnol as the
name suggests comes from Spain. The croissant, brioche and Vienna rolls are all special treats
and are popularly known as breakfast rolls.
SOUPS
In a great number of provincial families, the main meal at noon is soupless. The soup is
served for supper, with perhaps a light egg dish to follow. In simple French fare, the soup is
kept simple, since it is eaten at the end of the day. However a complex dish such as
Bouillabaisse is seldom served at night. In the same category of main dish soups are cotriade
(a pungent Breton Bouillabaisse), bourride (a garlicky fish stew) and soupe au pistou (a spicy
vegetable soup). Each of these has a complimentary sauce. Rouille (a peppery concoction)
suited for Bouillabaisse and cotirade, aioli for bourride while the soupe au Pistou gets its
name from Pistou a blend of garlic, herbs, tomato paste and cheese, which is added to the
soup.
However, generally, soups are based more on vegetables. These soups are considered healthy
or potages de sante. There is a popular saying in France soups enough if theres enough
soup.
FISH
Most non Frenchmen are amazed by the eating habits of the French. A Frenchman will look
for and then prepare and eat with enjoyment food, which to us may seem outlandish. A good
example of this is snails. Snails are usually prepared in the Burgundian style, served in their
shells with strong flavoured garlic butter. Another creature that the French have raised to a
lordly place on the table is the frog; frogs legs (cuisses de grenouilles) are prepared and eaten
in a way similar to chicken legs. Plainly, anything that lives is edible in France at least.
Another delicacy in France is the eel the delicate flesh of which is prepared in many various
forms including smoked, roasted, fried, boiled and broiled. Oysters are usually eaten raw but
clams, scallops and mussels find their way into delicious hors doeuvre or fish dishes on a
dinner menu. Depending on where they are caught, these shellfish may be prepared with
butter, cream and egg yolk in the north or with olive oil, tomato and garlic in the south. Most
of the supply of fish in France comes from the southern part of Marseille. It has one of the
most colourful marketplaces where on inconceivable amount of fish is available and sold. The
catch could include eels, mullet, sardines, shrimp, clams, inkfish, mussels, oysters, sea
urchins bass, red snapper, trout, cod, rockfish, whitefish and mackerels.
POULTRY AND MEAT

France is known for its variety of poultry meats. Every housewife is well versed in the
preparation of various fricassees, stews and blanquettes. Best of all, perhaps are the chickens,
simply roasted with good butter, flavoured with tarragon or lemon juice. They are served
tender and succulent with a slightly crackly skin. This method can be used for any
domesticated fowl. A duck or goose with their higher fat content, are much richer. Wild birds,
because of their diet and exercise are tougher, dryer but more flavoursome. They must be
cooked by slow simmering rather than roasting. Tender squabs and older pigeons are also
eaten. Cockerels, Leghorns and Hens are stewed or braised and used in making of that famous
dish Coq au Vin. Turkeys, which are becoming increasingly popular in France, are best treated
like chickens, depending on their age.
When William the Norman conquered England in 1066, he brought much more than armed
law to the land. The Normans ate their meals in courses, often to music and they drank wine
and made cooked dishes of their meats instead of tearing them from the bones, half raw. To
native Britons, these table manners seemed hilariously dainty at first but gradually such
customs were accepted as part of everyday life. Thus it was the French who taught the English
the art of gracious living.
Although in most parts of the western world a joint of Beef is the symbol of a robust meal, in
France, it is more likely to be lamb, veal or pork, roasted simply to bring out its best flavour. If
a good piece of beef is to be served, it is generally browned first and then braised or stewed in
its own juices along with a few vegetables. Lamb most often than not, is served pink in France
and leg of baby lamb is one of the favourite dishes of the French family. In Brittany lamb is
braised and then served with white beans. The French version of the casoulet is a mixture of
beans (dried) and meat can vary according to family tastes and availability of materials. But
whatever is put into it, simple or complex, it is a sturdy, hearty dish.
Besides these dishes, the French are also very fond of offals or innards as they are more
popularly known as. In France, the innards are treated as respectfully as any other part of the
carcass. Tripe, brain, liver, kidney, tongue are all deliciously prepared and are among the
favourites of the local French population.
CHEESE
Cheese in many cooked or heated forms can be used in any part of a well-planned meal to add
flavour consistency and interest! It can be found in omlettes, souffls and tarts to start a
dinner or to be the main course of a lighter lunch or supper. It can form an essential part of
many sauces, or it can be used to variate colour, and flavour in dishes. But to serve cheese as
such is unthinkable in France until the end of the meal. Then is the time to finish the last few
bites of bread. It is a near truth that cheese is never eaten without bread, but there are
expectations. Probably the best example is coeur a la crme a white creamed cheese served
with strawberries.
Cheese comes in a wider variety of tastes, shapes and textures in France than anywhere else
in the world. However, this leadership is more than numerical the quality is of international
repute. Camembert is one of the most popular of all French cheese. Its rind is light yellow
orange with a fine white powdery dust, on the inside, it should be light pale yellow with a soft
creamy texture. Brie is next to Camembert in its popularity. It has a soft, satin like texture.
Another cheese from the Brie-Camembert family is Coulommiers less mellow than Brie and
tastes like Camembert. Roquefort is a salty tangy cheese with green-blue flecks. Another
popular blue-veined cheese is Bleu de Bresse. Cantal is similar to cheddar, a semi hard
smooth light lemon coloured cheese. Saint Paulin and Port Salut are similar cheeses, semihard, mild with a smooth buttery like texture. Reblochon, though in appearance, akin to

Camembert is a much firmer cheese and in taste is somewhat like both Beaumont and Le
Dauphinois. Pont-LEveque is a square shaped cheese with a soft and pale yellow interior.
Fromage au marc de Raisin also called La Grappe is a pale sweet, pasty cheese that is rolled in
a crust of grape pulp (marc). Comte is the French version of Swiss Gruyere (complete with
holes). Saint-Maure, Valencay and Saint-Marcellin are all goat milk cheeses generally eaten
while still fresh and produced in small quantities. Mimolette resembles Dutch Edam but has
a much tangier flavour while Murister is a strong flavoured, semi-soft, pungent cheese,
Boursin and Belletoile are rich, fresh cheeses eaten by themselves with a little powdered
sugar sprinkled over. All cheeses are best eaten at room temperature, removed from the
refrigerator 2-3 hours before service. Although generally eaten with fruit and bread as the
dessert at the end of a meal, they are equally well suited for an hors doeuvre or a midday
snack.
French Cheeses
Soft Cheeses
Brie It comes from the region of Ile de France. Brie almost became famous overnight. At the
Vienna Congress in 1815, there was an argument as to which country produced the best
cheese. Frenchman Talleyrand proposed a competition and put forward Brie de Meaux which
was declared the best amongst the rest 60 cheeses. It was then unanimously crowned Roi de
Fromages.
Camembert Camembert cheese takes its name from the Normandy village of Camembert in
the department of the Orne. Camembert has been produced since the seventeenth century.
Marie Harle was the inventor of the first modern Camembert with the regular mold flora. In
1910 Penicilium candidum, a white mold improved the industrial produce of camembert. A
real Camembert has a fine, supple consistency a taste reminiscent of mushrooms and a strong
aroma.
Livarot It is a world famous cheese from the Pays dAuge. It was once a skimmed milk
cheese but now it is made from the skimmed evening milk of the previous day mixed with the
full cream morning milk. The cheeses are not ripened on the farm and are sold off on the
market in Livarot as Livarot blanc. A maturing Livarot cheese tends to dip in the centre, thus
it is bound by 5 strips of cattail leaf or paper. The stripes left by the same have given the
nickname of The Colonel to the Livarot!! The consistency is soft with small eyes and mild
flavours with strong aromas.
Munster Alsace Lorraine is on the border of France and Germany and this region gives us
its greatest cheese called Munster. It is said that this cheese was first made by Irish Monks
who settled in Vosges in the 7th century. Munster is a round cheese with an orange red rind a
yellow and very soft consistency and a distinct tangy flavour. Real farmhouse Munster is
becoming rare and is very expensive. Munsters are ripened in cellars for two months after
being dried in the outdoors. They are ripened on rye straw beds alongside already mature
Munster from which they get their rind flora.
Banon- Banon is a French cheese made in the region around the town of Banon in Provence,
south-east France. Also known as Banon la feuille, it is an unpasteurized cheese made from
goat's milk and is circular in shape, around 7 cm in diameter and 2.5 cm in height, and
weighing around 100 g. This pungent uncooked, unpressed cheese consists of a fine soft white
pte that is wrapped in chestnut leaves and tied with raffia prior to shipping.
Hard Cheeses

Comte This cheese is also part of the Gruyere. It is slightly moist and crumbly with a rind.
The consistency is firm and it has holes or eyes as big as nuts. Owing to the mold on the rind,
it has a more pronounced character than that of Emmental with respect to smell and taste.
Comte is made from evening milk set aside for ripening and creaming up. When the cream has
been skimmed off, it is mixed with morning milk and is processed raw thus not subjecting it
to heat treatment. This induces slow ripening process and takes up to 6 months to ripen at
18C to 20 degrees C. To enhance rind mold formation, we dont brush it as with Beaufort but
wipe it with brine soaked cloth. It is ripened in cellars.
Emmental Emmental is from the famous Swiss cheese region around Berne but in France
today, it is considered to be the original French Gruyere cheese. France is the largest producer
of Emmental in the world. It is however not exported but consumed within the country itself.
Normally a meter in diameter, French Emmental is a huge cartwheel of cheese which weighs
up to 130Kg
Blue Cheeses
Bleu d'Auvergne It is a dairy cheese which comes from more or less the same area as
Cantal. The cheese is flat and is cylindrical and weighs up to 3Kg. It has a refined taste and a
special bouquet. It is said to stimulate appetite. As the cheese is small, not much milk is
required. Farmers these days use Penicillium glaucum to make this cheese like Roquefort.
Deep cooled evening milk of high quality is used for this cheese. It is mixed with morning milk
and heated. After the curd is set in mold, the Penicillium glaucum is sprayed over it. After
washing and turning of four days, the cheeses are sent to salt rooms where they are stored at
10C Here they are rubbed with salt and pricked with needles to encourage mold formation.
They are kept like this for 4 weeks. Once the green veins are visible they are packed off in
metal foil and stored for a few weeks at 2C.
Bleu de Gex It is a famous blue veined cheese from the Haute Jura region. They are an
ancient variety previously made in small huts in the mountains but now in co-operative dairy
farms.
Roquefort It is described as a noble cheese delicately veined, and marbled with a bluish
green mold. Roquefort comes from the area south of Massif Central and East of Gorges du
Tarn. In the village of Roquefort sur Soulzon, there are remains of a mountain which
collapsed due to weakening by rainwater and hollowing. Now cracks have formed due to which
natural chimneys have formed for the underground caves for circulation for fresh air. Thus
there is a micro climate of a unique type in the caves now. It is here that Penicllium roqueforti
develops. The milk of Lacaune sheep is used to make Roquefort. Roquefort is then covered
with a thin layer of salt, brushed and pricked. After some time it is wrapped up in foil to speed
up the ripening. Roquefort weighs in at 2.7Kg. and is cylindrical in shape. The paste is
crumbly and blue green veins are present. It is a great ewe cheese with high flavours and a
noble aroma.
Bleu de Bresse It comes from the meadows between Saone and Jura. It is almost like a
much milder form of Gorgonzola.
DESSERTS
Most good French pastrymen have their own specialities and pride themselves on their
meringues and pates brisees. However, considerably the number of dessert tricks French
cooks seem to have up their sleeves, it is surprising that their meals so seldom feature
desserts. There are two types of basic pastry dough used in France in countless ways the
pate brisee, which is the same dough used for quiches and tarts that are eaten as hors

doeuvres and main dishes, but sweetened for desserts and then there is the pate chou or a
choux pastry. The simple sponge cake used as a base for many other confections is called a
Bisquit (which literally means cooked twice), vanilla or chocolate flavoured not more than an
inch and a half high. It can be filled with crme anglaise and then perhaps iced. It can also be
cut into small squares for petit fours. It does not contain any baking powder and its lightness
depends on the mixing of beaten egg whites into the batter. A crme anglaise is a standard in
any French housewives repertory. It can be thin, to pour over fresh or poached fruits,
somewhat thicker to half fill a piecrust and thicker still to spread between two layers of
sponge. The souffl is one of the most popular desserts normally kept plain and simple or
perhaps flavoured with a liqueur such as Grande Mariner or grated lemon or orange rind.
Crme caramel, Paris Brest, Profiteroles, Gateau St.Honore and the Diplomate are all
traditional French favourites.
COMMON CONDIMENTS, SAUCES AND OTHER INGREDIENTS:
The quality of the ingredients one uses will be key to your success as an everyday
French chef. What follows is a description of food products that are regularly used in
French cooking.

Black pepper

Butter / Most French recipes call for unsalted butter. Use the real thing, not margarine
or other substitutes.

Crme frache / This is a thick, high-fat cream with a distinctive tangy flavour. It's not
as sweet as heavy cream but it's not as sour as sour cream either. Less sour than sour
cream, thicker than heavy cream, crme frache is usually unavailable outside of
France., Usually a mixture of heavy cream and buttermilk that is allowed to ferment
overnight but it is easier for everyday chefs to use a substitute.

Fresh herbs / Creative use of fresh herbs can boost French cooking from great to
spectacular. My favorites and I do grow some of these myself are rosemary, thyme,
sage, cilantro, dill, basil, chervil, parsley, mint, tarragon and chives.

Herbes de Provence / This is a mixture of herbs that typically includes thyme,

rosemary, basil, oregano, savory and sometimes other dried herbs, among them
marjoram, chervil, savory, tarragon, and sage. If you live outside of France and cannot
find ready-mixed herbes de Provence, simply blend your chosen herbs together in a
small bowl and store in an airtight jar. Its good to keep a supply on hand, for this
herbal mixture from southern France appears very frequently in French cuisine.

Lemon juice / Use only real juice from freshly squeezed lemons. Bottled lemon juice is
made from concentrate and contains additives. It tastes totally different from real juice.
When using lemon juice while cooking adding a dash to soup, for example squeeze
the lemon through a sieve held over the pot to filter out the seeds.

Mustard / It is very hard to find Dijon mustard outside of France. Why this should be
is a mystery to me. The mustard sold as Dijon in the States Grey Poupon is

sweeter than the French variety, apparently to suit the American palate. But this
distorts the taste. Go for the real thing if you can possibly find it. Do not use grainy
mustards like Moutarde de Meaux unless they are specifically called for in the recipe.

Olive oil / Use extra virgin cold pressed. Its worth the cost do not settle for anything
less.

Rice / In general, choose a long-grain rice. As for brown rice, it is not used in
traditional French cuisine but appears (very occasionally) on Parisian menus these days
and can marry well with some French dishes.

Saffron / This wonderful spice comes from a purple crocus, and some masters of the
culinary arts might argue in favor of using the variety sold in threads the actual
stigmas of the flower. But for everyday chefs, powdered saffron is preferable. It is much
easier to use and just as flavorful.

Sea salt / As it is more intense and flavorful than table salt, it is regularly called for in
recipes like soups and stews. There are many qualities of French sea salt, all of which
have the advantage of being natural. I prefer sel de Gurande, which comes from the
Brittany coast, but there are many other fine varieties from France and elsewhere. If
sea salt is unavailable, kosher salt is a good substitute. As for table salt, any kind will
do.

Fleur de Sel: This is white and pure French salt, with a texture somewhere between
fine and coarse, for garnishing.

Tomatoes / The closer you can get to actual tomatoes grown in soil, the better the
flavor will be. Fresh farm tomatoes and organic tomatoes are preferred.

Anchovy Paste: A little addition gives a nice salty zing to dishes. It's also great mashed
with butter and spread on toasted baguette.

Vinegar / Red wine vinegar is traditional in French cooking, but it is increasingly being
pushed aside by balsamic. Its not necessary to break the bank on this good quality
imported balsamic vinegar is available these days at reasonable prices. The recipes on
this site specify which kind of vinegar to choose. Do not substitute cider vinegar or
white vinegar for red wine vinegar, ever.

Lardons: This is nothing more exotic than bacon cut into paperclip-sized pieces,
something else it would be useful for grocery stores to sell in small packages, like the
French can get. They are ideal for pasta dishes, salads, and for getting a head start on
stew

Sauces, stocks, pastry and grains: These are the basic recipes that every aspiring
French chef needs to know, for they appear again and again in French cuisine.

SAUCES

Aoli / Garlic mayonnaise

Beurre blanc / Creamy butter sauce
Mayonnaise / Homemade mayonnaise
Pistou / French basil sauce
Rouille / Mayonnaise with garlic and saffron
Sauce au vinaigre balsamique / Balsamic vinaigrette sauce
Sauce barnaise / Barnaise sauce
Sauce bchamel / Bchamel sauce
Sauce citron-huile dolive / Lemon-olive oil sauce
Sauce hollandaise / Hollandaise sauce
Sauce vinaigrette la moutarde / Mustard vinaigrette sauce

STOCKS

Bouillon de boeuf / Beef broth

Bouillon de lgumes / Vegetable broth
Bouillon de poule / Chicken broth

PASTRY

Pte choux / Cream puffs

Pte brise / Savory pie crust
Pte sable / Sweet pie crust

Soups Words & Phrases

English
Beef broth, clear
Beef broth, jellied
Beef broth, rich
Creamy soup
Creamy soup made with seafood
Leek soup
Onion soup with bread and cheese
Potato soup
Rich consomm with meat and
vegetables
Seafood stew
Thick soup made of pureed vegetables

Franais
Le consomm
Le consomm en gele
Le pot-au-feu
Le velout
La bisque
Le potage de poireaux
La soupe l'oignon
Le vichyssoise
La petite marmite
La bouillabaisee
Le potage

Herbs & Spices, Etc.

English
anise, aneth *
basil
bay leave *
caraway *
cardamom *
cayenne pepper
celery salt
chervil *
chive
cilantro
cinnamon *
clove
coriander
cumin
dill
fennel *
garlic *
garlic clove
garlic powder, salt
ginger
herbs
herbs de provence
juniper berry
lavender
lemon balm *
lime
mace
marjoram, sweet *
mint
mustard
nutmeg
oregano

Franais
l'anis toil, la badiane
le basilic
la feuille de laurier
le carvi
la cardamome
le poivre de Cayenne
le sel de cleri
le cerfeuil
la ciboulette
la coriandre
la cannelle
le clou de girofle
la coriandre
le cumin
l'aneth
le fenouil
l'ail
la gousse d'ail
l'ail semoule
le gingembre
les herbs
les herbs de provence
le genivre
la lavande
la mlisse, la citronnelle
le tilleul
la fleur de muscade
la marjolaine
la menthe
la moutarde
la noix de muscade
l'origan

paprika
pepper
parsley
pimento
poppy seeds
rock salt
rosemary *
saffron *
sage *
salt
sesame seed
sorrel *
summer savory *
tarragon *
thyme *
thyme, wild
turmeric *
vervain
watercress

le paprika
le poivre
le parsil
le piment
les grains de pavot
le gros sel
le romarin
le safran
la sauge
le sel
le ssame
l'oseille
la sarriette
l'estragon
le thym
le serpolet
le curcuma
la verveine
le cresson

Meats Words & Phrases

English
Bacon
Beef
Beef stew
Blood sausage
Bologna
Chopped meat
Double tenderloin
End of tenderloin of beef
Frog legs
Game
Goat
Ham
Kidneys
Lamb
Leg of lamb
Liver
Marinated beef with red wine and
vegetables
Meat
Pepper steak
Pork
Poultry
Pork chops
Prime rib
Rabbit
Rack of lamb
Rolls of pounded, baked meat
Roast
Roast beef
Sirloin

Franais
Le lard, le bacon
Le boeuf
Le pot au feu
Le boudin
La mortadelle
La viande hache
Le Chateaubriand
Le filet mignon
Les cuisses de grenouilles
Le gibier
La chvre
Le jambon
Les rognons
L'agneau
Le gigot
Le foie
Le boeuf a la mode
La viande
Le steak au poivre
le porc
La Volaille
Les ctes de porc
La cte de boeuf
Le lapin
Le carre d'agneau
Les quenelles
Le rti
Le rosbif
L'entrecte, l'aloyau

Steak
Salt pork
Sausages
Small fillets of beef
Small rounds of beef
Stew
Spareribs
Stewed meat with white sauce
Sweetbreads
Tenderloin steak
Veal
Veal chops

Le bifteck
Le petit sal
Les saucisses
Les tournedos
Les mdaillons de boeuf
Le ragot
Les basses ctes
La blanquette
Les ris de veau
Le filet
Le veau
Les ctes de veau

Eggs Words
English
Baked whipped egg whites, yolks
and sauce
Baked whipped egg whites, yolks,
sauce and mushrooms
Baked whipped egg whites, yolks,
sauce and carrots
Baked whipped egg whites, yolks,
sauce and crab
Egg
Fried
Hard-boiled
Medium-boiled
Poached
Poached on carrots
Poached on spinach
Poached in artichoke bottoms
Scrambled
Soft-boiled
Omelet
Omelet, plain
Omelet with fine herbs
Omelet with French-fried cheese
Omelet with truffles
Scrambled

Franais
Le souffl de cuisine
Le souffl aux champignons
Le souffl a la crcy
Le souffl de crabe
L'oeuf
Au plat
Durs
Mollets
Oeufs pochs
Oeufs pochs crcy
Oeufs pochs Florentine
Oeufs cte d'azur
brouills
la coque
une omelette
une omelette nature
une omelette aux fines herbs
une omelette au fromage frit
une omelette aux truffes
Oeufs brouills

Fowl Related Words

English
Chicken
Chicken, stewed with wine and
mushrooms
Duck
Goose
Pheasant
Pigeon

Franais
Le poulet
Le coq au vin
Le canard
L'oie
Le faisane
Le pigeon

Poultry
Turkey
Quail

La volaille
La dinde
La caille

Fruit Related Words

English
apple
apricot
banana
blueberry
cantaloupe
citrus fruit
coconut
coconut milk
date
dried grape
fig
fruit
grapefruit
grape
lemon
lemon juice
lime
melon
orange
orange juice
peach
pear
pineapple
plum
pomegranate
prune
raisin
raspberry
strawberries
stewed fruit
watermelon

Franais
la pomme
l'abricot
la banane
la myrtille
le melon
les agrumes
le noix de coco
le lait de noix de coco
la datte
le raisen sec
le figue
les fruits
le pamplemousse
le raisin
le citron
le citron press
le citron vert
le melon
l'orange
l'orange press
la pche
la poire
l'ananas
la prune
la grenade
le pruneau
le raisin sec
la framboise
lay fraises
la compote
la pastque

Nuts
English
almond
cashew
chestnut
hazelnut
nut
peanut
walnut

Franais
l'amande
l'anacarde
lr mstton, la chtaigne
la noisette
la noix
l'arachide, la cacahoute
la noix

Vegetable
English

Franais

Artichoke
Asparagus
Avocado
Baked potatoes
Beet, beetroot
Beet, white
Bell pepper [green, red, yellow]
Bell pepper, green
Bell pepper, red
Boiled corn
Boiled potatoes
Broccoli
Brussels sprout
Cabbage
Cabbage, Savoy
Cauliflower
Celery
Chicory
Chips
Carrot
Corn
Cucumber
Eggplant
Endive
French fried potatoes
Green beans

L'artichaud
L'asperge
L'avocat
Les pommes de terre au four
La betterave
La blette
Le poivron
Le poivron vert
Le poivron rouge
La polenta jaune
Les pommes de terre L'anglaise
Le brocoli
Le chou de Bruxelles
Le choux
le chou de Milan
Le chou-fleur
Le cleri
La chicore
Les frites
La carotte
Le Mas
Le concombre
L'aubergine
La scarole
Les pommes frites
Les haricots verts

Green peas

Les petits pois

Kale [a green]
Kidney beans
Leek
Lettuce
Lettuce leaf
Mashed potatoes
Onion
Potatoes
Radish
Scallion, Welsh onion, spring Onion
Shallot
Sorrel
Spinach
Squash
Tomato
Truffle
Turnip
vegetables
watercress
White beans
Zucchini

Le chou fris
Les haricot rouges
Le poireau
La laitue, la salade
La feuille de salade
Les pommes de terre en pure
L'oignon
Les pommes de terre
Le radis
La ciboule
L'chalote
L'oseille
Le pinard
La courge
La tomate
La truffe
La navet
Les lgumes
le cresson
Les haricots blancs
Le courgette

Vegetable Preparation
English

Franais

Assortment of vegetables
Boiled vegetables
Braised vegetables
Diced mixed vegetables
Mixed fried vegetables
Raw vegetables
Steamed vegetables
Vegetable soup
Vegetables in cream sauce
Whole vegetables

Le mli mlo de lgumes

Les lgumes bouillis
Les lgumes braiss
Une macdoine de lgumes
Une pole de lgumes
Les lgumes crus
Les lgumes vapeur
Le potage de lgumes
Les lgumes la crme
Les lgumes en branches

SOME QUICK FACTS ABOUT FRENCH CUISINE:

1. Here is some vocabulary relating to meals in French:
le petit djeuner = the breakfast
le djeuner = the lunch
le repas = the meal
le dner = the evening meal
l'entre = the starter
le plat principal = the main course
le hors-d'uvre = the appetiser
2. La bouillabaisse is a fish and sea-food soup from the area of Marseille in the South of
France. It is served with crotons and a sauce called rouille. The sauce is similar to a
mayonnaise made with breadcrumbs, chilli peppers, garlic, saffron and olive oil.
3.
A French delicacy is le foie gras. This literally means 'the fat liver' and it refers to the
fattened liver of a goose or a duck that has been given more food to eat that normal. The liver
(le foie) can be served whole, in pieces, in a mousse or in pt. It can be served cold or warm
as a starter (une entre) or to accompany another dish. Officially, the production of le foie gras
has important and protected status in French cuisine and culture.
4. Le pt is a paste made from meat, fish or vegetables. If it is cooked in a ceramic dish, it is
called la terrine. If le pt is cooked within a pastry crust then it is called le pt en crote.
Another form of pt is called les rillettes. This has a 'shredded' texture and is less smooth
than normal pt.
5. Le croque-monsieur is a hot toasted or grilled cheese and ham sandwich. When it is served
with a fried or poached egg on top, it is called un croque-madame.
6. The city of Dijon, in the Burgundy area of Eastern France, is famous for
mustard, known as la moutarde de Dijon.

producing

7. La crpe means 'the pancake.'

Les crpes can be sweet or savoury and are sold in shops or at stalls called les crperies. A
popular way to prepare a sweet pancake in France is to drizzle it with melted butter, sugar,
Grand Marnier liqueur and grated orange and lemon peel. This pancake is called La crpe
Suzette and it was named after the French actress Suzanne Reichenberg.

8. Le fromage de tte literally means 'the cheese of the head'. It contains no cheese though!
It is a form of pt (or brawn) that is made mainly with a pig's head (tte), tongue (langue) and
ears (oreilles). The meat pieces are held together in a jelly.
9. Le pain perdu literally means 'the lost bread.' It is similar to what is called 'French toast' in
English. Bread is sliced, dipped in a mixture of beaten egg and milk, then fried or baked. Le
pain perdu can also be eaten in a sweet version by sprinkling sugar on top.Originally, it was a
dish for poor people who had some left-over bread that they wanted to put to good use.
10. Le buf bourguignon is a famous French stew from the Bourgogne (Burgundy) area of
France. This area is well-known for producing excellent beef and wine. The main ingredients
in le buf bourguignon are beef (le buf) and red wine (le vin rouge). It is served warm and it
is a main course - un plat principal.
11.Le coq au vin is a stew of chicken, wine and vegetables.
12. Un pot-au-feu literally means 'a pot on the fire' and it refers to a pan full of beef (brisket or
oxtail), carrots, celery, onions, leeks, water, garlic and herbs. The mixture is slowly cooked on
a gentle heat, resulting in tender meat in a beautifully-flavoured stock.
In olden days, this was a very convenient dish for poor families as it uses inferior, tougher cuts
of meat that require longer cooking times to make them tender. Also, it provides two courses:
- 1. The liquid stock in which everything is cooked provides a soup. 2. The meat and
vegetables provide the second course.
The name 'pot-au-feu' originates from a long time ago when houses had a constant fire
burning in the hearth. A cooking pot would hang over the fire with ingredients continually
added and removed as necessary throughout the day.
It was an 'eternal cooking pot!'
13. La sauce chasseur means 'hunter's sauce' and it usually accompanies chicken or white
meat. Originally, the sauce was used in the cooking of a wild animal killed by a hunter.
The sauce contains white wine (le vin blanc), onions (les oignons), mushrooms (les
champignons), tomatoes (les tomates), parsley (le persil) and butter (le beurre.)
14. Le confit is a method for preserving meat, fruit or vegetables. Popular confits are: le confit de canard (duck preserve)
le confit d'oie (goose preserve)
le confit d'oignons (onion preserve)
To prepare poultry for un confit, the meat (usually the legs) is covered in salt and herbs, then
refrigerated. Later, the meat is rinsed and cooked in a dish in the oven or on the hob. It is
important that the meat is cooked slowly in its own fat. The cooked meat is very tender.
Finally, the meat is placed in a container and covered in the liquid fat in which it was cooked.
When it all cools, the fat hardens and seals the meat - preserving it for up to several months.
gauche - A jar containing pieces of duck (le canard) sealed underneath the cooled,
hardened fat. The duck will keep fresh for several months. If le confit is sealed in a can, it
can keep for several years. Le confit is an ancient form of preservation, developed before the
invention of refrigerators.

15. The meat of le confit is often used in a stew called le cassoulet. This stew is a mixture of
meat, sausages and white beans (les haricots blancs). Often, the top of the stew is covered by
a layer of breadcrumbs known as la chapelure.
Le cassoulet is served warm as a main course (un plat principal). It is cooked in an
earthenware pot called une cassole. The stew's name cassoulet comes from the name of the
pot.
16. La confiture is the word for 'jam' in French. As you can see, the word confit is hidden in
the word 'confiture.' Confit = preserve, and jam (confiture) is a way in which to preserve fruit.
17. Une compote is a dish of gently stewed and sweetened fruit. It can be served warm or
cold.
18. Un sorbet is a frozen mixture of fruit juice, fruit and liqueur. It has a similar appearance
to ice cream (la glace) but it is much lighter and fruitier because it contains no dairy products
such as cream.
19. La mousse au chocolat is a traditional cold dessert. It is a creamy foam mixture of dark
chocolate (du chocolat noir), egg yolks (des jaunes d'uf), sugar (du sucre) and butter (du
beurre). Sometimes it will be flavoured with brandy or rum.
It can be served with cold custard. In French, custard is called la sauce anglaise - meaning
'English sauce.'
20. A very expensive delicacy is an underground mushroom called une truffe. In English it is
called a truffle.
Une truffe grows naturally beneath a tree at a depth of up to around 15cm in the earth. They
grow for several months before being harvested by the truffle hunters known as les
trufficulteurs and their truffle-hunting dogs called les chiens truffiers. Sometimes, trufflehunting pigs (les cochons) are used. Les truffes have a very strong flavour. For that reason,
they are sliced or grated and used for adding flavour to other foods. One can also find olive oil
that is infused and flavoured with la truffe.