French Roast
Arguably, one of the greatest treasures of modern France is its rich cuisine. The French have an ongoing love affair with food.
The kitchen France is diverse, with a great many regional differences based on the products and cuisine of each region.
Culinary traditions that have developed and refined over the centuries have made French cooking very refined art. This is true even of the simplest peasant dishes, which require careful preparation and great attention to detail. It is expected that even the simplest preparation be undertaken in the most careful, which means that regardless of the amount of time involved.
Of course, the secret of success in French cuisine is not so much develop techniques such as using fresh ingredients that are produced local and in season.
French cooking is not a monolith: ranging from olives and seafood of Provence to the butter and roasts of Tours, food simple tavern for the fantasy confections of the Tour d'Argent.
A French meal might begin with a hot hors d'oeuvre (or for lunch, one cold hors d'oeuvre), followed by soup, main course, salad, cheese and finally dessert. The French operate with a strong sense that there is a drink suitable for every food and occasion. We drink wine with dinner, but rarely without food. An aperitif (an alcoholic drink, like light Lillet) precedes the meal and a digestive (a little more lively – say, cognac) may follow. This close relationship between food and wine may in part reflect very closely the evolution of large kitchen and great wine. It's probably no coincidence that some of the best cooking in France happens in some of their best wine regions. In Burgundy, Bordeaux, Provence, Touraine, wine is so prevalent in the cooking process as it is in the glass.
French cuisine is considered by many as the standard against which all other cuisines are measured (also known as haute cuisine). This rule was introduced in the French courts by Catherine de Medici in 1500, and later perfected by Auguste Escoffier (1846-1935), who is considered the Father of French cuisine.
Nouvelle cuisine, which became popular in the 1970s was in reaction to the firing of classic French cuisine. This new cuisine has a healthful cooking philosophy: crisply cooked vegetables and fruit-based sauces instead of flour and cream sauces. Of classic French cuisine de Nouvelle Cuisine, and many French regional cooking styles, there is something to suit almost every taste.
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Article Source: ArticlesBase.com – French Cuisine
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