The foundation and backbone of several Western cuisines are French food and cooking. The recognition and influence of classical cooking methods are legendary. This status is exactly whey French cuisine could intimidating for newbies to learn.
French food often leaves several cooks feeling that they need to live up to a sense of unattainable flair and elegance. In the United States, that might come primarily from the influence of Julia Child, the famous writer, and TV personality who introduced French cooking to the American public.
Ms. Child’s infamous book, “Mastering the Art of French Cooking,” is thought of by many to be the height of her culinary achievement and assisted in making classic French cuisine more customary to American home cooks.
France’s Regional Specialities
The French would prepare and cook dishes that are local to their region. This does not mean that they are parochial; They have a true sense of terroir and that’s why rural French cooking is very much alive in France. In metro France, they’re most likely to sample a range of national and regional dishes. This is mainly true in several cities around the globe where the residents are comprised of different ethnicities.
Common French foods depend more on local products such as haricot verts, fresh apples, berries, various squash, mushrooms, as well as stone fruits. Lamb, beef, poultry, as well as veal, are widely available throughout the year. Game meat is famous and abundant throughout the hunting season that will run from early autumn until February. Regardless of the location, France has lots of artisanal wine and cheese.
Southern France features sophisticated and rich flavors of duck and mushrooms and tomatoes, olives and herbs from Mediterranean dishes. Northern France also features an excellent assortment of tastes concentrating mainly on farmhouse style specialties using dairy, apples, sausage, potatoes, beer, and pork.
French Cuisine History
France wasn’t always keen on truffles, mushrooms, and garlic. Before the fifteenth century, decorations and seasonings were used to disguise food that had been spoiled. France had what a lot of people today consider as peasant food. It was simple and doesn’t have any lavish adornment.
Catherine de Medici moved from Italy to France to marry the future King Henri II during the mid-fifteenth century. She brought with her Florentine-trained cooks as well as a sense of creating manners and drama. As the years went by, French cuisine became a magical art of innovative flavors and beautiful presentation.
French cuisine saw dramatic changes during the twentieth century. Conventional haute cuisine is the popular food that’s made famous because of its precise presentation and elaborate preparation. French food preparation used it as the model until food critics started to challenge it because it was too inflexible.
Fun Facts About French Food and Cooking
- The French consume more cheese than any other nation in the world, an average of 45 pounds of cheese per person every year.
- The pureed potato soup called Vichyssoise was created by a French chef in New York City.
- The delicate and flaky French pastry known to many as croissant was invented in Vienna, Austria.
- The coffee industry of Brazil started with an adulterous affair between Lieutenant Colonel Francisco de Melo Palheta and the First Lady of French Guiana. He arrived to deal with a local border dispute. When he left, he brought with him smuggled coffee seeds that she hid in a goodbye present, which he took to Brazil.
French cuisine, like those offered in The Brentwood Restaurant & Wine Bistro, is a distinctive cultural experience that combines nutritious and flavorful foods with leisure, beauty, as well as therapeutic preparation. Creating and savoring French cuisine is an art that needs a lifetime to master, but needs that time to remain still to appreciate its richness.
Dine at The Brentwood Restaurant & Wine Bistro to explore and experience the uniqueness of the French cuisine.
The Brentwood Restaurant & Wine Bistro
4269 Luck Ave
Little River, SC 29566