French Cuisine

A French Meal

• A meal often consists of the following courses:– L’ aperitif -served before you are sitting at the

table often with wine or champagne– L’entrée – when sitting at the table, the

introductory course; hors d’overves – Les Plats principaux- hearty main course– Le Fromage- (from- Age) - cheese course– Les Dessert –most famous course of all

L’aperitif• Truffles – These famous black or white

mushrooms are:– Very expensive– Often served during this first course– Used in small quantities to accent another food

Bread

• Baguette – or French bread.– Long skinny loaf of bread– This bread is so famous in France. It is often left on

the table from the L’entrée to the dessert course.

L’entreeDishes often served during this course– Ratatouille -A mix of sautéed vegetables, including

eggplant, zucchini, tomatoes, bell peppers and onions– French onion soup – rich beef broth with sautéed onion,

french baguette and gruyere cheese– Escargot -- snails served in their shells in a special dish

with garlic truffle butter.– Pomme Frites –famously known as French fries

Traditional Meat used in French Cuisine

• Lamb and Mutton • Frog• Quail• Rabbit • Squab –pigeon • Goose – goose liver called Foie gras– often served in the L’entree

Les Plats Principaux

Main dishes:• Quiche lorraine- bacon/ham and cheese in a

pie crust.• Coq au vin- chicken stew• Fondue – big pot of melted cheese• Bouillabaise – rich flavorful seafood stew

Les Fromage-Cheese

Soft: Brie Soft with rind: Muenster Cream cheese: Neufchatel

(New-fell-cha)Blue cheese: RoquefortHard: Gruyere • Danish vs. French

Les Desserts

• Crepes – – Very thin pancakes

• Soufflés– Sweet or savory

• Madeleine- tea cookie

• Macaroons– Light crisp – meringue cookie– Filled with cream and jelly

• Fruit tarts

• Tarte tatin- up-side down apple tart

• Pate sucree (pat sue cray)– french pie dough

• Chox (shoe) pastry- elastic, gummy like dough made with

egg

• Profiteroles- ice cream

• Cream puffs- cream

• Éclairs- custard

Types of Baked Creams

• Custard – (pastry cream) baked – egg and milk

• Pudding- cooked on top of stove

• Crème brulee- baked pudding– caramelized sugar

Water Bath Method

• How to do a water bath:– Place custard cups an empty pan, put pan in

oven, then carefully pour hot water into pan. Remove cups from the water when custard is cooked

• Helps custard bake evenly and gently• Without the hot water, the edges of the

custard cooks too quickly and burn

Cookware

• Ramequines• Soufflé • Escargot Dish• French Onion Soup Bowls• Au Gratin Dish• French Bread Pan