28143157-French-Cuisine

PresentationofEnglishonFrench cuisine : 

PresentationofEnglishonFrench cuisine

Introduction to French cuisine : 

Introduction to French cuisine The most famous cuisine of the world. French cuisine is a style of cooking derived from the nation of France. French cuisine was codified in the 20th century by Auguste Escoffier to become the modern version of haute cuisine. There are many significant regional dishes that have become both national and regional. Cheese and wine are a major part of the cuisine

Introduction to French cuisine : 

Introduction to French cuisine They use different types of spices and herbs to give the proper flavor and texture. This cuisine is influenced by Portuguese, and African countries. The use to eat mostly fish, seafood, game birds, veal, green vegetables. Chef Paul Bocuse is known as the father of French cuisine. Ham is also popular in this cuisine,

Characteristics of cuisine : 

Characteristics of cuisine The first characteristic is a rejection of excessive complication in cooking. Second, the cooking times for most fish, seafood, game birds, veal, green vegetables. Steaming was an important trend from this characteristic The third characteristic was that the cuisine was made with the freshest possible ingredients. Fourth, large menus were abandoned in favor of shorter menus.

Characteristics of cuisine : 

Characteristics of cuisine It has 17 courses menu. Fifth, strong marinades for meat and game ceased to be used. Sixth, they stopped using heavy sauces such as espagnole. New techniques were embraced and modern equipment are often used. Bocuse even used microwave ovens. they used regional dishes for inspiration instead of haute cuisine dishes

Herbs : 

Herbs Popular Herbs in French Cooking:- Basil- Basil is a popular herb to mix with tomatoes and other fresh vegetables in French cuisine. Thyme- Thyme belongs to the mint family and enjoys full sun and moderate water. This refreshing herb is strongly scented. Rosemary- Rosemary has a bright, refreshing flavor that complements poultry and vegetable recipes French Tarragon- French tarragon, an anise-scented herb, is especially popular in French seafood dishes and it pairs nicely with mustard.

sauces : 

sauces Béchamel - The classic white sauce. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Velouté – It is a stock-based white sauce. It can be made from chicken, veal or fish stock. Espagnole, or brown sauce, is traditionally made of a rich meat stock. a nicely browned roux.

sauces : 

sauces Hollandaise this sauce is made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice. Mayonnaise – Mayonnaise sauce is made with emulsion of vegetable oil, egg yolks, lemon juice.

Most famous dishes : 

Most famous dishes Steak frites- (steak and fries) Poulet frites- (chicken and fries) Blanquette de veau- (Blanquette of veal) Coq au vin- (rooster in red wine) Pot au feu- (beef stew with mixed vegetables) Bouillabaisse- (fish soup) Foie de veau- (calf's liver) Foie gras- (fatty duck or goose liver)

Chef Paul Bocuse : 

Chef Paul Bocuse