France has a long wine tradition and wine is used throughout France’s cuisine. In addition, France is a great source of dairy products. The quality and flavor of French butter and cream is excellent and this has led to a variety of fine cheeses. Wines and dairy products are fundamental components of French cuisine. The French cuisine is characterized by the use of fresh ingredients often served with delicate sauces made with wine. Textures, flavors, and colors are carefully balanced and spices are subtle.
The basic foods in France are similar to those of the rest of Central Europe. Wheat flour, potatoes, a variety of root and leafy vegetables, beef, veal, poultry, pork and a variety of pork products and sausages are all commonly used. The use of stocks and broths, a thickening agent of fat and flour, and deglazing are all fundamental components of French cuisine. French cuisine uses a great deal of wine, herbs, butter, cheese and stock. In Normandy, apples and apple ciders and apple brandy are used more than wine and herbs.
French cuisine is typically divided into two categories. Classic cuisine (grand cuisine or haûte cuisine) features very elegant food presentation. Provincial home cooking produces significantly less complex dishes.
Brittany and Normandy are located in the coastal regions of France. Seafood, lamb and mutton are widely consumed. It is also the richest dairy region of the country, and is thought to produce the finest butter, creams and cheeses in the world. Crêpes originated in this region. Alsace and Lorraine are located in the northeast, close to Germany. Sausages made from heavily spiced pork and lamb, sauerkraut and excellent beers and white wines are featured here.
In the mountainous French regions bordering Switzerland we find the famous Bresse chicken which is considered to have a very delicate flavor. To the west of this is the Burgundy region (Bourgogne) known for its wines and hearty local dishes. This is where Dijon mustard is made. Bordeaux, in southwest France, is known for its Bordelaise sauce. In the south central portion of France is the Languedoc region. It specializes in cassoulet (a casserole dish) that typically contains duck, goose, pork or mutton sausage, white beans and seasonings. The best cassoulet must be baked in an earthenware vessel for an extended period of time.
Provençe is in the southeast corner of the country, and very close to the Mediterranean. Prevalent foods include olives, olive oil, garlic, tomato, eggplant, zucchini and seafood. Bouillabaisse (a fish stew) originated here. Although French cuisine is known for its rich sauces, soups, and use of cream and butter, there has been a tendency in recent years to develop a much healthier version called nouvelle cuisine or cuisine minceur.
The French eat three meals a day. Breakfast is a small meal and often consists of croissants and café au lait. Dinner is typically eaten around noon. It is usually the largest meal of the day and begins with an appetizer such as a paté. For a special occasion, a fish course would precede the main course. Salad is served after the main course and usually consists of some tossed greens with dressing. A vegetable may be served with or after the main dish depending upon how long or large the dinner is.
Dessert usually consists of cheese and fruit. Occasionally a cake, pastry or custard will be served. The evening meal would be a lighter meal, often consisting of soup or cassoulet served with bread and wine. It has become more common to have a lighter meal at lunch and a more substantial evening meal.
It is acceptable to be five or ten minutes late, but not more. The invitation may request your presence as much as one hour prior to the meal being served. It is acceptable to bring a gift. Typically some aperitifs and hors d’oeuvres will be served. Mixed drinks are not common. In a private home, the hostess will announce when the meal is ready and the host will guide you to the table. Host and hostess sit at opposite ends of the table with guests of honor on their right. As possible, men and women are placed alternately. One should not start eating until “bon appetit” is expressed and the hostess starts eating. It is proper to comment positively about the food. Conversation can be about any topic.
When silverware is crossed on the plate with the prongs down (fork on the left) this signals that one is finished eating. On the other hand, if the silverware is placed side by side, angled to the left side of the plate, this signals that you are not finished or wish to have more food. It is improper to leave the table before the meal is finished. The host will indicate this by standing up and putting his napkin on the table. Coffee is often served separately somewhat later and is accompanied by liqueurs and additional conversation. If the host asks if you would like something else, such as a fruit juice, this is an indication that you should be leaving soon. Accept the fruit juice or not, but do not tarry.
| Milk Products | Milk is not a primary beverage, while milk, fresh cream and crème frâiche are used in food. Cheeses are common throughout. |
| Meat, Fish, Poultry and Protein Alternatives | Beef, lamb, pork, horse and veal are
common. Variety meats are often used. Game meat is
important. All sorts of poultry and game birds are used. Fish and shellfish, including snails, are common. |
| Fruits and Vegetables | A wide variety of fresh and dried fruits
and berries are used. All sorts of vegetables are incorporated in the diet, as are various fungi. |
| Breads and Cereals | Wheat is the staple grain and wheat flour
products are common. White bread is served at most every meal. |
| Cooking fats | Unsalted butter is preferred for freshness. Butter in the north, lard in the east and olive oil in the south. Goose and chicken fat are also used if available. |
| Beverages | Wine is the common mealtime beverage. Coffee is widespread. Cider, fruit juices, hot chocolate and a variety of waters (carbonated and non-carbonated) are prevalent. |
| Seasonings | Virtually anything that can be used for flavor can be used in French cuisine. |
| Other | Nuts are commonly incorporated. |
| Cooking methods | Roasting, baking and various forms of simmering and searing are the most common cooking methods. Often you will find that vegetables are blanched and chilled down quickly in ice water and then reheated quickly in butter just before serving. |
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Last Updated: February 17, 2006