1. French Gastronomy has made such an impact in the world of
food in general and to the French people in particular that the
UNESCO has inscribed it as an intangible cultural heritage in 2010.
French cuisine has strongly influenced western cookery as well as
culinary education. A chef usually studies French cooking techniques
and terms as his or her foundation in culinary arts.
French recipes encompass a
comprehensive cuisine that range
from Escoffier’s haute cuisine (the
meticulous prepared and presented
gourmet meal enjoyed with the
finest wines) to regional home
cooking enjoyed by the bourgeoisie
and peasants (simple dishes but
nonetheless of sublime flavors).
Regardless whether elaborate or simple, French recipes involve
several steps in the preparation. The French rarely grill, instead they
cook over the stove top and bake or finish the food in the oven. French
recipes may involve stewing, poaching, braising, blanching and
making sauces. Staples of its flavor profiles include butter, cream, wine,
fresh herbs and spices, fresh produce, cheese and bread.
In this collection, two French recipes come from Alsace, a small
region in France strongly influenced by German cuisine. We have
Alsatian walnut bread and vegetable soup. Others are familiar
favorites like the bouillabaisse, chicken fricassee, stuffed guinea fowl,

2. haddock and snail aioli, Burgundy eggs, asparagus Rissolee, potato
gratin, and broulade with eggs.
A French recipe collection is not complete without the revered,
melt-in-the-mouth foie gras done several ways: chicory sautéed with
foie gras, foie gras in salt crust, foie gras escalope and grilled foie gras.
Dessert classics like the Tarte Tatin and
a Normandy apple pastry, poached pears,
crème brulee, terrine with orange a la mode
and crepes Suzette make use of fruits and
custards to end the meal with more
memorable flavors. It would be polite to ask
for seconds.
Learn more about French Recipes
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