French Cuisine PKP2

8/4/2019 French Cuisine PKP2

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French cuisineFrom Wikipedia, the free encyclopedia

Basil salmonterrine

Foie graswith mustard seeds and green onions in duckjus

French cuisine(French:Cuisine franaise, IPA: [ki. zin f.sz]) is a style offood preparationoriginating

fromFrancethat has developed from centuries of social change. In theMiddle Ages,Guillaume

Tirel(a.k.a. Taillevent), acourtchef, authoredLe Viandier, one of the earliestrecipecollections ofMedieval

France. In the 17th century,La Varenneand the notable chef ofNapoleonand other dignitaries,Marie-

Antoine Carme, moved toward fewerspicesand more liberal usage ofherbsand creamy ingredients,

signaling the beginning of moderncuisine.Cheeseandwineare a major part of the cuisine, playing

different roles regionally and nationally, with many variations andappellation d'origine contrle(AOC)

(regulated appellation) laws.

French cuisine was codified in the 20th century byEscoffierto become the modern version ofhaute

cuisine; Escoffier, however, left out much of the regional culinary character to be found in the regions of

France. Gastro-tourism and theGuide Michelinhelped to acquaint people with the richbourgeoisand

peasant cuisine of the French countryside starting in the 20th century.Gasconcuisine has also had great

influence over the cuisine in the southwest of France. Many dishes that were once regional have

proliferated in variations across the country.
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_gras_en_cocotte.jpghttp://en.wikipedia.org/wiki/File:Terrine_de_saumon_au_basilic.JPGhttp://en.wikipedia.org/wiki/File:Terrine_de_saumon_au_basilic.JPGhttp://en.wikipedia.org/wiki/Gasconyhttp://en.wikipedia.org/wiki/Bourgeoishttp://en.wikipedia.org/wiki/Guide_Michelinhttp://en.wikipedia.org/wiki/Regions_of_Francehttp://en.wikipedia.org/wiki/Regions_of_Francehttp://en.wikipedia.org/wiki/Haute_cuisinehttp://en.wikipedia.org/wiki/Haute_cuisinehttp://en.wikipedia.org/wiki/Auguste_Escoffierhttp://en.wikipedia.org/wiki/Appellation_d%27origine_contr%C3%B4l%C3%A9ehttp://en.wikipedia.org/wiki/French_winehttp://en.wikipedia.org/wiki/French_cheesehttp://en.wikipedia.org/wiki/Cuisinehttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Spiceshttp://en.wikipedia.org/wiki/Marie-Antoine_Car%C3%AAmehttp://en.wikipedia.org/wiki/Marie-Antoine_Car%C3%AAmehttp://en.wikipedia.org/wiki/Napoleonhttp://en.wikipedia.org/wiki/Fran%C3%A7ois_Pierre_La_Varennehttp://en.wikipedia.org/wiki/France_in_the_Middle_Ageshttp://en.wikipedia.org/wiki/France_in_the_Middle_Ageshttp://en.wikipedia.org/wiki/Recipehttp://en.wikipedia.org/wiki/Le_Viandierhttp://en.wikipedia.org/wiki/Chefhttp://en.wikipedia.org/wiki/Court_(royal)http://en.wikipedia.org/wiki/Guillaume_Tirelhttp://en.wikipedia.org/wiki/Guillaume_Tirelhttp://en.wikipedia.org/wiki/Middle_Agehttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Food_preparationhttp://en.wikipedia.org/wiki/Wikipedia:IPA_for_Frenchhttp://en.wikipedia.org/wiki/French_languagehttp://en.wikipedia.org/wiki/Au_jushttp://en.wikipedia.org/wiki/Foie_grashttp://en.wikipedia.org/wiki/Terrine_(food)


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Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used

widely in Western cookery school boards andculinary education. In November 2010 the French gastronomy

was added by UNESCO to its lists of the world's "intangible cultural heritage".[1][2]

Contents[hide]

1 National cuisine

o 1.1 History

1.1.1 Middle Ages

1.1.2 Ancien rgime

1.1.3 17th centuryearly 18th century

1.1.4 Late 18th century19th century

1.1.5 Late 19th centuryearly 20th century

1.1.6 Mid 20th century late 20th century

2 Regional cuisine

o 2.1 Paris and le-de-France

o 2.2 Champagne, Lorraine, and Alsace

o 2.3 NordPas-de-Calais, Picardy, Normandy, and Brittany

o 2.4 Loire Valley and central France

o 2.5 Burgundy and Franche-Comto 2.6 Lyon-Rhne-Alpes

o 2.7 Poitou-Charentes and Limousin

o 2.8 Bordeaux, Prigord, Gascony, and Basque country

o 2.9 Toulouse, Quercy, and Aveyron

o 2.10 Roussillon, Languedoc, and Cvennes

o 2.11 Provence and Cte d'Azur

o 2.12 Corsica

3 Specialties by season

4 Foods and ingredients

5 Structure of meals

o 5.1 Breakfast

o 5.2 Lunch

o 5.3 Dinner

o 5.4 Beverages

6 Food establishments

o 6.1 History
http://en.wikipedia.org/wiki/Culinary_arthttp://en.wikipedia.org/wiki/Culinary_arthttp://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Listshttp://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Listshttp://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Listshttp://en.wikipedia.org/wiki/French_cuisine#cite_note-0http://en.wikipedia.org/wiki/French_cuisine#cite_note-0http://en.wikipedia.org/wiki/French_cuisine#cite_note-0http://en.wikipedia.org/wiki/French_cuisinehttp://en.wikipedia.org/wiki/French_cuisinehttp://en.wikipedia.org/wiki/French_cuisinehttp://en.wikipedia.org/wiki/French_cuisine#National_cuisinehttp://en.wikipedia.org/wiki/French_cuisine#National_cuisinehttp://en.wikipedia.org/wiki/French_cuisine#Historyhttp://en.wikipedia.org/wiki/French_cuisine#Historyhttp://en.wikipedia.org/wiki/French_cuisine#Middle_Ageshttp://en.wikipedia.org/wiki/French_cuisine#Middle_Ageshttp://en.wikipedia.org/wiki/French_cuisine#Ancien_r.C3.A9gimehttp://en.wikipedia.org/wiki/French_cuisine#Ancien_r.C3.A9gimehttp://en.wikipedia.org/wiki/French_cuisine#17th_century_.E2.80.93_early_18th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#17th_century_.E2.80.93_early_18th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#17th_century_.E2.80.93_early_18th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#17th_century_.E2.80.93_early_18th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Late_18th_century_.E2.80.93_19th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Late_18th_century_.E2.80.93_19th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Late_18th_century_.E2.80.93_19th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Late_18th_century_.E2.80.93_19th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Late_19th_century_.E2.80.93_early_20th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Late_19th_century_.E2.80.93_early_20th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Late_19th_century_.E2.80.93_early_20th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Late_19th_century_.E2.80.93_early_20th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Mid_20th_century_.E2.80.93_late_20th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Mid_20th_century_.E2.80.93_late_20th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Mid_20th_century_.E2.80.93_late_20th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Mid_20th_century_.E2.80.93_late_20th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Regional_cuisinehttp://en.wikipedia.org/wiki/French_cuisine#Regional_cuisinehttp://en.wikipedia.org/wiki/French_cuisine#Paris_and_.C3.8Ele-de-Francehttp://en.wikipedia.org/wiki/French_cuisine#Paris_and_.C3.8Ele-de-Francehttp://en.wikipedia.org/wiki/French_cuisine#Champagne.2C_Lorraine.2C_and_Alsacehttp://en.wikipedia.org/wiki/French_cuisine#Champagne.2C_Lorraine.2C_and_Alsacehttp://en.wikipedia.org/wiki/French_cuisine#Nord.E2.80.94Pas-de-Calais.2C_Picardy.2C_Normandy.2C_and_Brittanyhttp://en.wikipedia.org/wiki/French_cuisine#Nord.E2.80.94Pas-de-Calais.2C_Picardy.2C_Normandy.2C_and_Brittanyhttp://en.wikipedia.org/wiki/French_cuisine#Nord.E2.80.94Pas-de-Calais.2C_Picardy.2C_Normandy.2C_and_Brittanyhttp://en.wikipedia.org/wiki/French_cuisine#Nord.E2.80.94Pas-de-Calais.2C_Picardy.2C_Normandy.2C_and_Brittanyhttp://en.wikipedia.org/wiki/French_cuisine#Loire_Valley_and_central_Francehttp://en.wikipedia.org/wiki/French_cuisine#Loire_Valley_and_central_Francehttp://en.wikipedia.org/wiki/French_cuisine#Burgundy_and_Franche-Comt.C3.A9http://en.wikipedia.org/wiki/French_cuisine#Burgundy_and_Franche-Comt.C3.A9http://en.wikipedia.org/wiki/French_cuisine#Lyon-Rh.C3.B4ne-Alpeshttp://en.wikipedia.org/wiki/French_cuisine#Lyon-Rh.C3.B4ne-Alpeshttp://en.wikipedia.org/wiki/French_cuisine#Poitou-Charentes_and_Limousinhttp://en.wikipedia.org/wiki/French_cuisine#Poitou-Charentes_and_Limousinhttp://en.wikipedia.org/wiki/French_cuisine#Bordeaux.2C_P.C3.A9rigord.2C_Gascony.2C_and_Basque_countryhttp://en.wikipedia.org/wiki/French_cuisine#Bordeaux.2C_P.C3.A9rigord.2C_Gascony.2C_and_Basque_countryhttp://en.wikipedia.org/wiki/French_cuisine#Toulouse.2C_Quercy.2C_and_Aveyronhttp://en.wikipedia.org/wiki/French_cuisine#Toulouse.2C_Quercy.2C_and_Aveyronhttp://en.wikipedia.org/wiki/French_cuisine#Roussillon.2C_Languedoc.2C_and_C.C3.A9venneshttp://en.wikipedia.org/wiki/French_cuisine#Roussillon.2C_Languedoc.2C_and_C.C3.A9venneshttp://en.wikipedia.org/wiki/French_cuisine#Provence_and_C.C3.B4te_d.27Azurhttp://en.wikipedia.org/wiki/French_cuisine#Provence_and_C.C3.B4te_d.27Azurhttp://en.wikipedia.org/wiki/French_cuisine#Corsicahttp://en.wikipedia.org/wiki/French_cuisine#Corsicahttp://en.wikipedia.org/wiki/French_cuisine#Specialties_by_seasonhttp://en.wikipedia.org/wiki/French_cuisine#Specialties_by_seasonhttp://en.wikipedia.org/wiki/French_cuisine#Foods_and_ingredientshttp://en.wikipedia.org/wiki/French_cuisine#Foods_and_ingredientshttp://en.wikipedia.org/wiki/French_cuisine#Structure_of_mealshttp://en.wikipedia.org/wiki/French_cuisine#Structure_of_mealshttp://en.wikipedia.org/wiki/French_cuisine#Breakfasthttp://en.wikipedia.org/wiki/French_cuisine#Breakfasthttp://en.wikipedia.org/wiki/French_cuisine#Lunchhttp://en.wikipedia.org/wiki/French_cuisine#Lunchhttp://en.wikipedia.org/wiki/French_cuisine#Dinnerhttp://en.wikipedia.org/wiki/French_cuisine#Dinnerhttp://en.wikipedia.org/wiki/French_cuisine#Beverageshttp://en.wikipedia.org/wiki/French_cuisine#Beverageshttp://en.wikipedia.org/wiki/French_cuisine#Food_establishmentshttp://en.wikipedia.org/wiki/French_cuisine#Food_establishmentshttp://en.wikipedia.org/wiki/French_cuisine#History_2http://en.wikipedia.org/wiki/French_cuisine#History_2http://en.wikipedia.org/wiki/French_cuisine#History_2http://en.wikipedia.org/wiki/French_cuisine#Food_establishmentshttp://en.wikipedia.org/wiki/French_cuisine#Beverageshttp://en.wikipedia.org/wiki/French_cuisine#Dinnerhttp://en.wikipedia.org/wiki/French_cuisine#Lunchhttp://en.wikipedia.org/wiki/French_cuisine#Breakfasthttp://en.wikipedia.org/wiki/French_cuisine#Structure_of_mealshttp://en.wikipedia.org/wiki/French_cuisine#Foods_and_ingredientshttp://en.wikipedia.org/wiki/French_cuisine#Specialties_by_seasonhttp://en.wikipedia.org/wiki/French_cuisine#Corsicahttp://en.wikipedia.org/wiki/French_cuisine#Provence_and_C.C3.B4te_d.27Azurhttp://en.wikipedia.org/wiki/French_cuisine#Roussillon.2C_Languedoc.2C_and_C.C3.A9venneshttp://en.wikipedia.org/wiki/French_cuisine#Toulouse.2C_Quercy.2C_and_Aveyronhttp://en.wikipedia.org/wiki/French_cuisine#Bordeaux.2C_P.C3.A9rigord.2C_Gascony.2C_and_Basque_countryhttp://en.wikipedia.org/wiki/French_cuisine#Poitou-Charentes_and_Limousinhttp://en.wikipedia.org/wiki/French_cuisine#Lyon-Rh.C3.B4ne-Alpeshttp://en.wikipedia.org/wiki/French_cuisine#Burgundy_and_Franche-Comt.C3.A9http://en.wikipedia.org/wiki/French_cuisine#Loire_Valley_and_central_Francehttp://en.wikipedia.org/wiki/French_cuisine#Nord.E2.80.94Pas-de-Calais.2C_Picardy.2C_Normandy.2C_and_Brittanyhttp://en.wikipedia.org/wiki/French_cuisine#Champagne.2C_Lorraine.2C_and_Alsacehttp://en.wikipedia.org/wiki/French_cuisine#Paris_and_.C3.8Ele-de-Francehttp://en.wikipedia.org/wiki/French_cuisine#Regional_cuisinehttp://en.wikipedia.org/wiki/French_cuisine#Mid_20th_century_.E2.80.93_late_20th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Late_19th_century_.E2.80.93_early_20th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Late_18th_century_.E2.80.93_19th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#17th_century_.E2.80.93_early_18th_centuryhttp://en.wikipedia.org/wiki/French_cuisine#Ancien_r.C3.A9gimehttp://en.wikipedia.org/wiki/French_cuisine#Middle_Ageshttp://en.wikipedia.org/wiki/French_cuisine#Historyhttp://en.wikipedia.org/wiki/French_cuisine#National_cuisinehttp://en.wikipedia.org/wiki/French_cuisinehttp://en.wikipedia.org/wiki/French_cuisine#cite_note-0http://en.wikipedia.org/wiki/French_cuisine#cite_note-0http://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Listshttp://en.wikipedia.org/wiki/Culinary_art


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o 6.2 Restaurant staff

7 See also

8 References

9 External links

National cuisine

Main article:List of French dishes

There are many dishes that are considered part of the nation's national cuisine today. Many come

from haute cuisinein the fine-dining realm, but others are regional dishes that have become a norm across

the country.

History

French cuisine has evolved extensively over centuries. The national cuisine started forming in the Middle

Ages due to the influence of the work of skilled chefs and various social and political movements. Over the

years the styles of French cuisine have been given different names, and have been modified by various

master-chefs. During their lifetimes, these chefs have been held in high regard for contributions to the

culture of the country. The national cuisine developed primarily in the city of Paris with the chefs to French

royalty, but eventually it spread throughout the country and was even exported overseas .[3]

Middle Ages

John, Duke of Berryenjoying a grand meal. The Duke is sitting with acardinalat the high table, under a

luxuriousbaldaquin, in front of the fireplace, tended to by several servants, including acarver. On the table to the left of

the Duke is a goldensalt cellar, or nef, in the shape of a ship; illustration fromTrs Riches Heures du Duc de Berry, ca.

1410.
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In Frenchmedieval cuisine, banquets were common among thearistocracy. Multiple courses would be

prepared, but served in a style called service en confusion, or all at once. Food was generally eaten by

hand, meats being sliced off large pieces held between the thumb and two fingers. The sauces were highly

seasoned and thick, and heavily flavored mustards were used. Pies were a common banquet item, with the

crust serving primarily as a container, rather than as food itself, and it was not until the very end of theLate

Middle Agesthat theshortcrustpie was developed. Meals often ended with an issue de table, which later

changed into the modern dessert, and typically consisted ofdrages(in the Middle Ages, meaning spiced

lumps of hardened sugar or honey), aged cheese and spiced wine, such ashypocras.[4]:17

The ingredients of the time varied greatly according to the seasons and the church calendar, and many

items were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and autumn

afforded abundance, while winter meals were more sparse. Livestock were slaughtered at the beginning of

winter. Beef was often salted, while pork was salted and smoked. Bacon and sausages would be smoked

in the chimney, while the tongue and hams werebrinedand dried. Cucumbers were brined as well, while

greens would be packed in jars with salt. Fruits, nuts and root vegetables would be boiled in honey for

preservation. Whale, dolphin and porpoise were considered fish, so duringLent, the salted meats of these

sea mammals were eaten.[4]:912

Artificial freshwater ponds (often called stews) heldcarp,pike,tench,bream,eel, and other fish. Poultry

was kept in special yards, with pigeon andsquabbeing reserved for the elite. Game was highly prized, but

very rare, and includedvenison,wild boar, hare, rabbit, and birds. Kitchen gardens provided herbs,

including some, such astansy,rue,pennyroyal, andhyssop, which are rarely used today. Spices were

treasured and very expensive at that time they included pepper, cinnamon, cloves, nutmeg, andmace.

Some spices used then, but no longer today in French cuisine arecubebs, long pepper (both from vines

similar to black pepper),grains of paradise, andgalengale. Sweet-sour flavors were commonly added to

dishes with vinegars andverjuscombined with sugar (for the affluent) or honey. A common form of food

preparation was to finely cook, pound and strain mixtures into fine pastes and mushes, something believed

to be beneficial to make use of nutrients.[4]:1315

Visual display was prized. Brilliant colors were obtained by the addition of, for example, juices from spinach

and the green part ofleeks. Yellow came fromsaffronor egg yolk, while red came fromsunflower, and

purple came from Crozophora tinctoriaor Heliotropium europaeum. Gold andsilver leafwere placed on

food surfaces and brushed with egg whites. Elaborate and showy dishes were the result, such as tourte

parmeriennewhich was a pastry dish made to look like a castle with chicken-drumstick turrets coated

withgold leaf. One of the grandest showpieces of the time was roast swanorpeacocksewn back into its

skin with feathers intact, the feet and beak beinggilded. Since both birds are stringy, and taste unpleasant,

the skin and feathers could be kept and filled with the cooked, minced and seasoned flesh of tastier birds,

like goose or chicken.[4]:1516

The most well known French chef of the Middle Ages wasGuillaume Tirel, also known as Taillevent.Taillevent worked in numerous royal kitchens during the 14th century. His first position was as a kitchen
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boy in 1326. He was chef toPhilip VI, then theDauphinwho was son ofJohn II. The Dauphin became

KingCharles V of Francein 1364, with Taillevent as his chief cook. His career spanned sixty-six years, and

upon his death he was buried in grand style between his two wives. His tombstone represents him in

armor, holding a shield with three cooking pots,marmites, on it.[4]:1821

Ancien rgime

During theancien rgime, Paris was the central hub of culture and economic activity, and as such, the

most highly skilled culinary craftsmen were to be found there. Markets in Paris such asLes Halles,la

Mgisserie, those found alongRue Mouffetard, and similar smaller versions in other cities were very

important to the distribution of food. Those that gave French produce its characteristic identity were

regulated by theguildsystem, which developed in theMiddle Ages. In Paris, the guilds were regulated by

city government as well as by the French crown. A guild restricted those in a given branch of the culinary

industry to operate only within that field.

[4]:7172

There were two basic groups of guilds first, those that supplied the raw materials; butchers, fishmongers,

grain merchants, and gardeners. The second group were those that supplied prepared foods;

bakers,pastry cooks, saucemakers, poulterers, andcaterers. There were also guilds that offered both raw

materials and prepared food, such as thecharcutiersand rtisseurs(purveyors of roasted meat dishes).

They would supply cooked meat pies and dishes as well as raw meat and poultry. This caused issues with

butchers and poulterers, who sold the same raw materials .[4]:7273 The guilds served as a training ground for

those within the industry. The degrees of assistant-cook, full-fledged cook and master chef were conferred.

Those who reached the level of master chef were of considerable rank in their individual industry, andenjoyed a high level of income as well as economic and job security. At times, those in the royal kitchens

did fall under the guild hierarchy, but it was necessary to find them a parallel appointment based on their

skills after leaving the service of the royal kitchens. This was not uncommon as the Paris cooks' guild

regulations allowed for this movement.[4]:73

During the 15th and 16th centuries, French cuisine assimilated many new food items from the New World.

Although they were slow to be adopted, records of banquets showCatherine de' Mediciserving sixty-six

turkeys at one dinner.[4]:81 The dish calledcassoulethas its roots in the New World discovery ofharicot

beans, which are central to the dish's creation, but had not existed outside of the New World until itsexploration byChristopher Columbus.[4]:85

17th century early 18th century

Haute cuisine(pronounced: [ot kizin], "high cuisine") has foundations during the 17th century with a chef

namedLa Varenne. As author of works such as Cvisinier franois, he is credited with publishing the first

true French cookbook. His book includes the earliest known reference to rouxusing pork fat. The book

contained two sections, one for meat days, and one forfasting. His recipes marked a change from the style

of cookery known in the Middle Ages, to new techniques aimed at creating somewhat lighter dishes, and

more modest presentations of pies as individual pastries and turnovers. La Varenne also published a book
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ue_Mouffetardhttp://en.wikipedia.org/wiki/Les_Halleshttp://en.wikipedia.org/wiki/Ancien_r%C3%A9gimehttp://en.wikipedia.org/wiki/French_cuisine#cite_note-Wheaton-3http://en.wikipedia.org/wiki/Charles_V_of_Francehttp://en.wikipedia.org/wiki/John_II_of_Francehttp://en.wikipedia.org/wiki/Dauphin_of_Francehttp://en.wikipedia.org/wiki/Philip_VI_of_France


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on pastry in 1667 entitled Le Parfait confitvrier(republished as Le Confiturier franois) which similarly

updated and codified the emerging haute cuisine standards for desserts and pastries.[4]:114120

ChefFranois Massialotwrote Le Cuisinier roal et bourgeoisin 1691, during the reign ofLouis XIV. The

book contains menus served to the royal courts in 1690. Massialot worked mostly as a freelance cook, andwas not employed by any particular household. Massialot and many other royal cooks received special

privileges by association with the French royalty. They were not subject to the regulation of the guilds;

therefore, they could cater weddings and banquets without restriction. His book is the first to list recipes

alphabetically, perhaps a forerunner of the first culinary dictionary. It is in this book that a marinadeis first

seen in print, with one type for poultry and feathered game, while a second is for fish and shellfish. No

quantities are listed in the recipes, which suggests that Massialot was writing for trained cooks .[4]:149154

The successive updates of Le Cuisinier roal et bourgeoisinclude important refinements such as adding a

glass of wine tofish stock. Definitions were also added to the 1703 edition. The 1712 edition, retitled LeNouveau cuisinier royal et bourgeois, was increased to two volumes, and was written in a more elaborate

style with extensive explanations of technique. Additional smaller preparations are included in this edition

as well, leading to lighter preparations, and adding a third course to the meal.Ragout, a stew still central to

French cookery, makes its first appearance as a single dish in this edition as well; prior to that, it was listed

as a garnish.[4]:155

Marie-Antoine Carme

Late 18th century 19th century

TheRevolutionwas integral to the expansion of French cuisine, because it effectively abolished the guilds.

This meant any one chef could now produce and sell any culinary item he wished.Marie-Antoine

Carmewas born in 1784, five years before the onset of the Revolution. He spent his younger years

working at aptisserieuntil being discovered byCharles Maurice de Talleyrand-Prigord, who would later

cook for the French emperorNapoleon Bonaparte. Prior to his employment with Talleyrand, Carme had
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become known for his pices montes, which were extravagant constructions of pastry and sugar

architecture.[5]:144145

More important to Carme's career was his contribution to the refinement of French cuisine. The basis for

his style of cooking came from his sauces, which he named mother sauces. Often referred to asfonds,meaning "foundations", these base sauces,espagnole,velout, andbchamel, are still known today. Each

of these sauces would be made in large quantities in his kitchen, as they were then capable of forming the

basis of multiple derivatives. Carme had over one hundred sauces in his repertoire. In his writings,

souffls appear for the first time. Although many of his preparations today seem extravagant, he simplified

and codified an even more complex cuisine that had existed beforehand. Central to his codification of the

cuisine were Le Matre d'htel franais(1822), Le Cuisinier parisien(1828) and L'Art de la cuisine franaise

au dix-neuvime sicle(18335).[5]:144148

Late 19th century early 20th centuryGeorges Auguste Escoffieris commonly acknowledged as the central figure to the modernization of haute

cuisineand organizing what would become the national cuisine of France. His influence began with the rise

of some of the great hotels in Europe and America during the 1880s 1890s. TheSavoy Hotelmanaged

byCsar Ritzwas an early hotel Escoffier worked at, but much of his influence came during his

management of the kitchens in the Carlton from 1898 until 1921. He created a system of "parties" called

thebrigade system, which separated the professional kitchen into five separate stations. These five

stations included the "garde manger" that prepared cold dishes; the "entremettier" prepared starches and

vegetables, the "rtisseur" prepared roasts, grilled and fried dishes; the "saucier" prepared sauces andsoups; and the "ptissier" prepared all pastry and desserts items. This system meant that instead of one

person preparing a dish on one's own, now multiple cooks would prepare the different components for the

dish. An example used is "oeufs au plat Meyerbeer", the prior system would take up to fifteen minutes to

prepare the dish, while in the new system, the eggs would be prepared by the entremettier, kidney grilled

by the rtisseur, truffle sauce made by the saucier and thus the dish could be prepared in a shorter time

and served quickly in the popular restaurants.[5]:157159

Escoffier also simplified and organized the modern menu and structure of the meal. He published a series

of articles in professional journals which outlined the sequence, and then he finally published his Livre desmenusin 1912. This type of service embraced theservice la russe(serving meals in separate courses on

individual plates), which Flix Urbain Dubois had made popular in the 1860s. Escoffier's largest contribution

was the publication ofLe Guide Culinairein 1903, which established the fundamentals of French cookery.

The book was a collaboration with Philas Gilbert, E. Fetu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat

and others. The significance of this is to illustrate the universal acceptance by multiple high-profile chefs to

this new style of cooking.[5]:159160

Le Guide Culinairedeemphasized the use of heavy sauces and leaned toward lighterfumets, which are the

essence of flavor taken from fish, meat and vegetables. This style of cooking looked to create garnishesand sauces whose function is to add to the flavor of the dish, rather than mask flavors like the heavy
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sauces and ornate garnishes of the past. Escoffier took inspiration for his work from personal recipes in

addition to recipes from Carme, Dubois and ideas from Taillevent's Viander, which had a modern version

published in 1897. A second source for recipes came from existing peasant dishes that were translated into

the refined techniques of haute cuisine. Expensive ingredients would replace the common ingredients,

making the dishes much less humble. The third source of recipes was Escoffier himself, who invented

many new dishes, such aspche Melbaandcrpes Suzette.[5]:160162 Escoffier updated Le Guide

Culinairefour times during his lifetime, noting in the foreword to the book's first edition that even with its

5,000 recipes, the book should not be considered an "exhaustive" text, and that even if it were at the point

when he wrote the book, "it would no longer be so tomorrow, because progress marches on each day. "[6]

Mid 20th century late 20th century

Paul Bocuse

The 1960s brought about innovative thought to the French cuisine, especially because of the contribution of

Portuguese immigrants that had come to the country fleeing the forced drafting to the Colonial Wars

Portugal was fighting in Africa. Many new dishes were introduced, as well as techniques. This period is

also marked by the appearance of the "Nouvelle Cuisine".

The termnouvelle cuisinehas been used many times in the history of French cuisine. This description wasseen in the 1740s of the cuisine from Vincent La Chapelle, Franois Marin and Menon, and even during the

1880s and 1890s to describe Escoffier's cooking. The term came up again, however, during the 1960s,

when used by two authors,Henri GaultandChristian Millau, to describe the cooking ofPaul

Bocuse,JeanandPierre Troisgros,Michel Gurard,Roger VergandRaymond Oliver. These chefs were

working toward rebelling against the "orthodoxy" ofEscoffier's cuisine. Some of the chefs were students

ofFernand Pointat thePyramideinVienne, and had left to open their own restaurants. Gault and Millau

"discovered the formula" contained in ten characteristics of this new style of cooking .[5]:163164

The first characteristic was a rejection of excessive complication in cooking. Second, the cooking times formost fish, seafood, game birds, veal, green vegetables and pts was greatly reduced in an attempt to
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preserve the natural flavors. 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. Fifth, strong marinades for meat and game ceased to be used.

Sixth, they stopped using heavy sauces such asespagnoleand bchamel thickened with flour based

"roux", in favor of seasoning their dishes with fresh herbs, quality butter, lemon juice, and vinegar. Seventh,

they used regional dishes for inspiration instead of haute cuisine dishes. Eighth, new techniques were

embraced and modern equipment was often used; Bocuse even used microwave ovens. Ninth, the chefs

paid close attention to the dietary needs of their guests through their dishes. Tenth and finally, the chefs

were extremely inventive and created new combinations and pairings.[5]:163164

Some have speculated that a contributor to nouvelle cuisine was World War II when animal protein was in

short supply during the German occupation.[7]By the mid-1980s food writers stated that the style of cuisine

had reached exhaustion and many chefs began returning to the haute cuisine style of cooking, although

much of the lighter presentations and new techniques remained.[5]:163164

Regional cuisine

The 22regionsand 96departmentsofmetropolitan FranceincludeCorsica(Corse, lower right). Paris area is expanded

(inset at left).

French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of

France has its own distinctive cuisine.[8]

Paris and le-de-France

Paris and le-de-France are central regions where almost anything from the country is available, as all train

lines meet in the city. Over 9,000 restaurants exist in Paris and almost any cuisine can be had here. High-

qualityMichelin Guiderated restaurants proliferate here.[9]

Champagne, Lorraine, and Alsace
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Game and ham are popular inChampagne, as well as the special sparkling wine simply known

asChampagne. Fine fruit preserves are known fromLorraineas well as thequicheLorraine.Alsaceis

heavily influenced by the German food culture; as such, the wines and beers made in the area are similar

to the style of bordering Germany.[9]:55

NordPas-de-Calais, Picardy, Normandy, and Brittany

fleur de selfromGurande

The coastline supplies manycrustaceans,sea bass,monkfishandherring.Normandyhas top quality

seafood, such asscallopsandsole, whileBrittanyhas a supply of lobster, crayfish and mussels. Normandy

is home to a large population of apple trees; apples are often used in dishes, as well

asciderandCalvados. The northern areas of this region, especiallyNord, grow ample amounts of wheat,

sugar beets andchicory. Thick stews are found often in these northern areas as well. The produce of these

northern regions is also considered some of the best in the country, including cauliflower and artichokes.

Buckwheat grows widely in Brittany as well and is used in the region'sgalettes, calledjalet, which is where

this dish originated.[9]:93

Loire Valley and central France

High quality fruits come fromthe Loire Valleyand central France, including cherries grown for the

liqueurGuignoletand the Belle Angevinepears. The strawberries and melons are also of high quality. Fish

are seen in the cuisine, often served with abeurre blancsauce, as well as wild game, lamb,

calves,Charolais cattle,Glinefowl, and high quality goat cheeses. Young vegetables are used often in

the cuisine as are the specialty mushrooms of the region, champignons de Paris. Vinegars

fromOrlansare a specialty ingredient used as well.[9]:129, 132

Burgundy and Franche-Comt

Burgundyis known for its wines.Pike,perch, river crabs, snails,poultryfromBresse,Charolaisbeef or

game,redcurrants,blackcurrants, honey cake,ChaourceandEpoisses cheeseare all specialties of the

local cuisine of both Burgundy andFranche-Comt.Crme de Cassisis a popular liquor made from the

blackcurrants.Dijon mustardis also a specialty of Burgundy cuisine. Oils are used in the cooking here,

types include nut oils andrapeseedoil. Smoked meat and specialties are produced in

theJura.[9]:153,156,166,185

Lyon-Rhne-Alpes
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jon_mustardhttp://en.wikipedia.org/wiki/Rapeseedhttp://en.wikipedia.org/wiki/Rapeseedhttp://en.wikipedia.org/wiki/Rapeseedhttp://en.wikipedia.org/wiki/Jura_(department)http://en.wikipedia.org/wiki/Jura_(department)http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/File:Fleur_de_sel2.jpghttp://en.wikipedia.org/wiki/File:Fleur_de_sel2.jpghttp://en.wikipedia.org/wiki/File:Fleur_de_sel2.jpghttp://en.wikipedia.org/wiki/File:Fleur_de_sel2.jpghttp://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/Jura_(department)http://en.wikipedia.org/wiki/Rapeseedhttp://en.wikipedia.org/wiki/Dijon_mustardhttp://en.wikipedia.org/wiki/Cr%C3%A8me_de_Cassishttp://en.wikipedia.org/wiki/Franche-Comt%C3%A9http://en.wikipedia.org/wiki/%C3%89poisses_de_Bourgognehttp://en.wikipedia.org/wiki/Chaourcehttp://en.wikipedia.org/wiki/Blackcurranthttp://en.wikipedia.org/wiki/Redcurranthttp://en.wikipedia.org/wiki/Charolais_cattlehttp://en.wikipedia.org/wiki/Bressehttp://en.wikipedia.org/wiki/Bresse_(chicken)http://en.wikipedia.org/wiki/Perchhttp://en.wikipedia.org/wiki/Pike_(fish)http://en.wikipedia.org/wiki/Burgundy_(region)http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/Orl%C3%A9anshttp://en.wikipedia.org/wiki/Charolais_cattlehttp://en.wikipedia.org/wiki/Beurre_blanchttp://en.wikipedia.org/wiki/Guignolethttp://en.wikipedia.org/wiki/Loire_Valleyhttp://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/Galettehttp://en.wikipedia.org/wiki/Chicoryhttp://en.wikipedia.org/wiki/Nord_(department)http://en.wikipedia.org/wiki/Calvados_(spirit)http://en.wikipedia.org/wiki/Ciderhttp://en.wikipedia.org/wiki/Brittanyhttp://en.wikipedia.org/wiki/Sole_(fish)http://en.wikipedia.org/wiki/Scallophttp://en.wikipedia.org/wiki/Normandyhttp://en.wikipedia.org/wiki/Herringhttp://en.wikipedia.org/wiki/Monkfishhttp://en.wikipedia.org/wiki/European_seabasshttp://en.wikipedia.org/wiki/Crustaceanhttp://en.wikipedia.org/wiki/Gu%C3%A9randehttp://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/Alsacehttp://en.wikipedia.org/wiki/Quichehttp://en.wikipedia.org/wiki/Lorraine_(region)http://en.wikipedia.org/wiki/Champagne_(wine)http://en.wikipedia.org/wiki/Champagne,_France


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Fruit and young vegetables are popular in the cuisine from theRhne valley. Poultry fromBresse, guinea

fowls from Drme and fish from the Dombes lakes and mountain inRhne-Alpesstreams are key to the

cuisine as well.LyonandSavoysupply high quality sausages while theAlpineregions supply their

specialty cheeses likeBeaufort,Abondance,Reblochon,TommeandVacherin.Mres lyonnaisesare a

particular type of restaurateur relegated to this region that are the regions bistro. Celebrated chefs from this

region includeFernand Point,Paul Bocuse, the Troisgros brothers and Alain Chapel. TheChartreuse

Mountainsare in this region, and the liquorChartreuseis produced in a monastery there.[9]:197,230

Poitou-Charentes and Limousin

Oysters come from the Olron-Marennes basin, while mussels come from the Bay of Aiguillon. High quality

produce comes from the region's hinterland, especially goat cheese. This region and in theVendeis

grazing ground for Parthenaisecattle, while poultry is raised inChallans.PoitouandCharentepurportedly

produce the best butter and cream in France.Cognacis also made in the region along theCharenteRiver.Limousinis home to the high qualityLimousin cattle, as well as high quality sheep. The woodlands

offer game and high quality mushrooms. The southern area aroundBrivedraws its cooking influence

fromPrigordandAuvergneto produce a robust cuisine.[9]:237

Bordeaux, Prigord, Gascony, and Basque country

Main article:Basque cuisine

An entire foie gras (partly prepared for aterrine)

Bordeauxis known for its wine, as it is throughout the southwest of France, with certain areas offering

specialty grapes for its wines. Fishing is popular in the region for the cuisine, sea fishing in theBay of

Biscay, trapping in theGaronneand stream fishing in thePyrenees. The Pyrenees also support top quality

lamb, such as the "Agneau de Pauillac", as well as high quality sheep cheeses. Beef cattle in the region

include theBlonde d'Aquitaine,Boeuf de Chalosse,Boeuf Gras de Bazas, and Garonnaise. High quality

free-range chicken, turkey, pigeon,capon, goose and duck prevail in the region as

well.GasconyandPrigordcuisines includes high quality pats,terrines,confitsand magrets. This is one

of the regions notable for its production offoie grasor fattened goose or duck liver. The cuisine of the

region is often heavy and farm based.Armagnacis also from this region, as are high quality prunes

fromAgen.[9]:259,295

Toulouse, Quercy, and Aveyron
http://en.wikipedia.org/wiki/Rh%C3%B4ne_valleyhttp://en.wikipedia.org/wiki/Rh%C3%B4ne_valleyhttp://en.wikipedia.org/wiki/Rh%C3%B4ne_valleyhttp://en.wikipedia.org/wiki/Bressehttp://en.wikipedia.org/wiki/Bressehttp://en.wikipedia.org/wiki/Bressehttp://en.wikipedia.org/wiki/Rh%C3%B4ne-Alpeshttp://en.wikipedia.org/wiki/Rh%C3%B4ne-Alpeshttp://en.wikipedia.org/wiki/Rh%C3%B4ne-Alpeshttp://en.wikipedia.org/wiki/Lyonhttp://en.wikipedia.org/wiki/Lyonhttp://en.wikipedia.org/wiki/Lyonhttp://en.wikipedia.org/wiki/Savoyhttp://en.wikipedia.org/wiki/Savoyhttp://en.wikipedia.org/wiki/Savoyhttp://en.wikipedia.org/wiki/Alpine_regionhttp://en.wikipedia.org/wiki/Alpine_regionhttp://en.wikipedia.org/wiki/Alpine_regionhttp://en.wikipedia.org/wiki/Beaufort_(cheese)http://en.wikipedia.org/wiki/Beaufort_(cheese)http://en.wikipedia.org/wiki/Beaufort_(cheese)http://en.wikipedia.org/wiki/Abondance_(cheese)http://en.wikipedia.org/wiki/Abondance_(cheese)http://en.wikipedia.org/wiki/Abondance_(cheese)http://en.wikipedia.org/wiki/Reblochonhttp://en.wikipedia.org/wiki/Reblochonhttp://en.wikipedia.org/wiki/Reblochonhttp://en.wikipedia.org/wiki/Tommehttp://en.wikipedia.org/wiki/Tommehttp://en.wikipedia.org/wiki/Tommehttp://en.wikipedia.org/wiki/Vacherinhttp://en.wikipedia.org/wiki/Vacherinhttp://en.wikipedia.org/wiki/Vacherinhttp://en.wikipedia.org/wiki/Fernand_Pointhttp://en.wikipedia.org/wiki/Fernand_Pointhttp://en.wikipedia.org/wiki/Fernand_Pointhttp://en.wikipedia.org/wiki/Paul_Bocusehttp://en.wikipedia.org/wiki/Paul_Bocusehttp://en.wikipedia.org/wiki/Paul_Bocusehttp://en.wikipedia.org/wiki/Chartreuse_Mountainshttp://en.wikipedia.org/wiki/Chartreuse_Mountainshttp://en.wikipedia.org/wiki/Chartreuse_Mountainshttp://en.wikipedia.org/wiki/Chartreuse_Mountainshttp://en.wikipedia.org/wiki/Chartreuse_(liquor)http://en.wikipedia.org/wiki/Chartreuse_(liquor)http://en.wikipedia.org/wiki/Chartreuse_(liquor)http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/Vend%C3%A9ehttp://en.wikipedia.org/wiki/Vend%C3%A9ehttp://en.wikipedia.org/wiki/Challanshttp://en.wikipedia.org/wiki/Challanshttp://en.wikipedia.org/wiki/Challanshttp://en.wikipedia.org/wiki/Poitouhttp://en.wikipedia.org/wiki/Poitouhttp://en.wikipedia.org/wiki/Poitouhttp://en.wikipedia.org/wiki/Charentehttp://en.wikipedia.org/wiki/Charentehttp://en.wikipedia.org/wiki/Charentehttp://en.wikipedia.org/wiki/Cognac_(drink)http://en.wikipedia.org/wiki/Cognac_(drink)http://en.wikipedia.org/wiki/Cognac_(drink)http://en.wikipedia.org/wiki/Charente_Riverhttp://en.wikipedia.org/wiki/Charente_Riverhttp://en.wikipedia.org/wiki/Charente_Riverhttp://en.wikipedia.org/wiki/Charente_Riverhttp://en.wikipedia.org/wiki/Limousin_(region)http://en.wikipedia.org/wiki/Limousin_(region)http://en.wikipedia.org/wiki/Limousin_(region)http://en.wikipedia.org/wiki/Limousin_(cattle)http://en.wikipedia.org/wiki/Limousin_(cattle)http://en.wikipedia.org/wiki/Limousin_(cattle)http://en.wikipedia.org/wiki/Brivehttp://en.wikipedia.org/wiki/Brivehttp://en.wikipedia.org/wiki/Brivehttp://en.wikipedia.org/wiki/P%C3%A9rigordhttp://en.wikipedia.org/wiki/P%C3%A9rigordhttp://en.wikipedia.org/wiki/P%C3%A9rigordhttp://en.wikipedia.org/wiki/Auvergne_(region)http://en.wikipedia.org/wiki/Auvergne_(region)http://en.wikipedia.org/wiki/Auvergne_(region)http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/Basque_cuisinehttp://en.wikipedia.org/wiki/Basque_cuisinehttp://en.wikipedia.org/wiki/Basque_cuisinehttp://en.wikipedia.org/wiki/Terrine_(food)http://en.wikipedia.org/wiki/Terrine_(food)http://en.wikipedia.org/wiki/Terrine_(food)http://en.wikipedia.org/wiki/Bordeauxhttp://en.wikipedia.org/wiki/Bordeauxhttp://en.wikipedia.org/wiki/Bay_of_Biscayhttp://en.wikipedia.org/wiki/Bay_of_Biscayhttp://en.wikipedia.org/wiki/Bay_of_Biscayhttp://en.wikipedia.org/wiki/Bay_of_Biscayhttp://en.wikipedia.org/wiki/Garonnehttp://en.wikipedia.org/wiki/Garonnehttp://en.wikipedia.org/wiki/Garonnehttp://en.wikipedia.org/wiki/Pyreneeshttp://en.wikipedia.org/wiki/Pyreneeshttp://en.wikipedia.org/wiki/Pyreneeshttp://en.wikipedia.org/wiki/Blonde_d%27Aquitainehttp://en.wikipedia.org/wiki/Blonde_d%27Aquitainehttp://en.wikipedia.org/wiki/Blonde_d%27Aquitainehttp://en.wikipedia.org/wiki/Caponhttp://en.wikipedia.org/wiki/Caponhttp://en.wikipedia.org/wiki/Caponhttp://en.wikipedia.org/wiki/Gasconyhttp://en.wikipedia.org/wiki/Gasconyhttp://en.wikipedia.org/wiki/Gasconyhttp://en.wikipedia.org/wiki/P%C3%A9rigordhttp://en.wikipedia.org/wiki/P%C3%A9rigordhttp://en.wikipedia.org/wiki/P%C3%A9rigordhttp://en.wikipedia.org/wiki/Terrine_(food)http://en.wikipedia.org/wiki/Terrine_(food)http://en.wikipedia.org/wiki/Terrine_(food)http://en.wikipedia.org/wiki/Confithttp://en.wikipedia.org/wiki/Confithttp://en.wikipedia.org/wiki/Confithttp://en.wikipedia.org/wiki/Foie_grashttp://en.wikipedia.org/wiki/Foie_grashttp://en.wikipedia.org/wiki/Foie_grashttp://en.wikipedia.org/wiki/Armagnac_(drink)http://en.wikipedia.org/wiki/Armagnac_(drink)http://en.wikipedia.org/wiki/Armagnac_(drink)http://en.wikipedia.org/wiki/Agenhttp://en.wikipedia.org/wiki/Agenhttp://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/File:Foie_gras_DSC00180.jpghttp://en.wikipedia.org/wiki/File:Foie_gras_DSC00180.jpghttp://en.wikipedia.org/wiki/File:Foie_gras_DSC00180.jpghttp://en.wikipedia.org/wiki/File:Foie_gras_DSC00180.jpghttp://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/Agenhttp://en.wikipedia.org/wiki/Armagnac_(drink)http://en.wikipedia.org/wiki/Foie_grashttp://en.wikipedia.org/wiki/Confithttp://en.wikipedia.org/wiki/Terrine_(food)http://en.wikipedia.org/wiki/P%C3%A9rigordhttp://en.wikipedia.org/wiki/Gasconyhttp://en.wikipedia.org/wiki/Caponhttp://en.wikipedia.org/wiki/Blonde_d%27Aquitainehttp://en.wikipedia.org/wiki/Pyreneeshttp://en.wikipedia.org/wiki/Garonnehttp://en.wikipedia.org/wiki/Bay_of_Biscayhttp://en.wikipedia.org/wiki/Bay_of_Biscayhttp://en.wikipedia.org/wiki/Bordeauxhttp://en.wikipedia.org/wiki/Terrine_(food)http://en.wikipedia.org/wiki/Basque_cuisinehttp://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/Auvergne_(region)http://en.wikipedia.org/wiki/P%C3%A9rigordhttp://en.wikipedia.org/wiki/Brivehttp://en.wikipedia.org/wiki/Limousin_(cattle)http://en.wikipedia.org/wiki/Limousin_(region)http://en.wikipedia.org/wiki/Charente_Riverhttp://en.wikipedia.org/wiki/Charente_Riverhttp://en.wikipedia.org/wiki/Cognac_(drink)http://en.wikipedia.org/wiki/Charentehttp://en.wikipedia.org/wiki/Poitouhttp://en.wikipedia.org/wiki/Challanshttp://en.wikipedia.org/wiki/Vend%C3%A9ehttp://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/Chartreuse_(liquor)http://en.wikipedia.org/wiki/Chartreuse_Mountainshttp://en.wikipedia.org/wiki/Chartreuse_Mountainshttp://en.wikipedia.org/wiki/Paul_Bocusehttp://en.wikipedia.org/wiki/Fernand_Pointhttp://en.wikipedia.org/wiki/Vacherinhttp://en.wikipedia.org/wiki/Tommehttp://en.wikipedia.org/wiki/Reblochonhttp://en.wikipedia.org/wiki/Abondance_(cheese)http://en.wikipedia.org/wiki/Beaufort_(cheese)http://en.wikipedia.org/wiki/Alpine_regionhttp://en.wikipedia.org/wiki/Savoyhttp://en.wikipedia.org/wiki/Lyonhttp://en.wikipedia.org/wiki/Rh%C3%B4ne-Alpeshttp://en.wikipedia.org/wiki/Bressehttp://en.wikipedia.org/wiki/Rh%C3%B4ne_valley


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Black PrigordTruffle

Gers, a department of France, is within this region and has high quality poultry, whileLa Montagne

NoireandLacaunearea offers high quality hams and dry sausages. White corn is planted heavily in the

area both for use in fattening the ducks and geese for foie gras and for the production of millas, a cornmeal

porridge.Haricot beansare also grown in this area, which are central to the dishcassoulet. The finest

sausage in France is commonly acknowledged to be the saucisse de Toulouse, which also finds its way

into their version of cassouletofToulouse. TheCahorsarea produces a high quality specialty "black wine"

as well as high-qualitytrufflesand mushrooms. This region also produces milk-fed lamb.

Unpasteurizedewe's milk is used to produce theRoquefortinAveyron, while inLaguioleis producing

unpasteurized cow's milk cheese. TheSalerscattle produce quality milk for cheese, as well as beef and

veal products. The volcanic soils create flinty cheeses and superb lentils. Mineral waters are produced in

high volume in this region as well.[9]:313 Cabcou cheese is from Rocamadour, a medieval settlement

erected directly on a cliff, in the rich countryside of Causses du Quercy. This area is one of the regions

oldest milk producers; it has chalky soil, marked by history and human activity, and is favourable for the

raising of goats.

Roussillon, Languedoc, and Cvennes

Restaurants are popular in the area known asLe Midi. Oysters come from the Etang de Thau, to be served

in the restaurants of Bouzigues, Meze, andSte. Mussels are commonly seen here in addition to fish

specialties of Ste, Bourride, Tiellesand Rouille de seiche. In theLanguedocjambon cru, sometimes

known asjambon de montagneis produced. High qualityRoquefortcomes from the brebis(sheep) ontheLarzacplateau. TheLes Cvennesarea offers mushrooms, chestnuts, berries, honey, lamb, game,

sausages, ptsand goat cheeses.Catalaninfluence can be seen in the cuisine here with dishes like

brandade made from a pure of driedcodwrapped inmangoldleaves. Snails are plentiful and are

prepared in a specific Catalanstyle known as a cargolade.Wild boarcan be found in the more

mountainous regions of the Midi.[9]:349,360

Provence and Cte d'Azur

TheProvenceandCte d'Azurregion is rich in quality citrus, vegetables and fruits and herbs the region

is one of the largest suppliers of all these ingredients in France. The region also produces the largest

amount of olives, and creates superb olive oil.Lavenderis used in many dishes found in Haute Provence.
http://en.wikipedia.org/wiki/Truffle_(fungus)http://en.wikipedia.org/wiki/Truffle_(fungus)http://en.wikipedia.org/wiki/Truffle_(fungus)http://en.wikipedia.org/wiki/Gershttp://en.wikipedia.org/wiki/Gershttp://en.wikipedia.org/wiki/La_Montagne_Noirehttp://en.wikipedia.org/wiki/La_Montagne_Noirehttp://en.wikipedia.org/wiki/La_Montagne_Noirehttp://en.wikipedia.org/wiki/La_Montagne_Noirehttp://en.wikipedia.org/wiki/Lacaunehttp://en.wikipedia.org/wiki/Lacaunehttp://en.wikipedia.org/wiki/Lacaunehttp://en.wikipedia.org/wiki/Haricot_beanhttp://en.wikipedia.org/wiki/Haricot_beanhttp://en.wikipedia.org/wiki/Haricot_beanhttp://en.wikipedia.org/wiki/Cassoulethttp://en.wikipedia.org/wiki/Cassoulethttp://en.wikipedia.org/wiki/Cassoulethttp://en.wikipedia.org/wiki/Toulousehttp://en.wikipedia.org/wiki/Toulousehttp://en.wikipedia.org/wiki/Toulousehttp://en.wikipedia.org/wiki/Cahorshttp://en.wikipedia.org/wiki/Cahorshttp://en.wikipedia.org/wiki/Cahorshttp://en.wikipedia.org/wiki/Truffle_(fungi)http://en.wikipedia.org/wiki/Truffle_(fungi)http://en.wikipedia.org/wiki/Truffle_(fungi)http://en.wikipedia.org/wiki/Domestic_sheephttp://en.wikipedia.org/wiki/Domestic_sheephttp://en.wikipedia.org/wiki/Domestic_sheephttp://en.wikipedia.org/wiki/Roqueforthttp://en.wikipedia.org/wiki/Roqueforthttp://en.wikipedia.org/wiki/Roqueforthttp://en.wikipedia.org/wiki/Aveyronhttp://en.wikipedia.org/wiki/Aveyronhttp://en.wikipedia.org/wiki/Aveyronhttp://en.wikipedia.org/wiki/Laguiolehttp://en.wikipedia.org/wiki/Laguiolehttp://en.wikipedia.org/wiki/Laguiolehttp://en.wikipedia.org/wiki/Salershttp://en.wikipedia.org/wiki/Salershttp://en.wikipedia.org/wiki/Salershttp://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/French_cuisine#cite_note-Domine-8http://en.wikipedia.org/wiki/Le_Midihttp://en.wikipedia.org/wiki/Le_Midihttp://en.wikipedia.org/wiki/Le_Midihttp://en.wikipedia.org/wiki/S%C3%A8tehttp://en.wikipedia.org/wiki/S%C3%A8tehttp://en.wikipedia.org/wiki/S%C3%A8tehttp://en.wikipedia.org/wiki/Languedochttp://en.wikipedia.org/wiki/Languedochttp://en.wikipedia.org/wiki/Languedochttp://en.wikipedia.org/wiki/Roqueforthttp://en.wikipedia.org/wiki/Roqueforthttp://en.wikipedia.org/wiki/Roqueforthttp://en.wiki

Documents

French Cuisine PKP2