This document outlines some key aspects of French cuisine, including common French foods like baguettes, escargot, and croissants. It discusses how the French take great pride in their culinary traditions, with cooking being an essential part of French culture. France also has many distinct regional cuisines, each with their own characteristic foods. The document provides examples of popular French dishes and cooking methods like braising, flambéing, grilling, poaching, and sautéing.

1. Types of French food:
- Baguettes
- Escargot
- Croissant
- Boeuf bourguignon

2. CULINARY TRADITIONS
• The French take excessive pride when they present meals.
• Cooking is an essential part of the French culture
• France has many culinary regions and each one has a specific
characteristic of its own food and area.

3. EXAMPLES OF CUISINE
Crème Brulee French Crepes
Boeuf bourguignon Gratin Dauphinois
French Onion Soup

4. DIFFERENT TYPES OF COOKING METHODS
• Braising
Food is seared at very high heat to seal in natural
juices and then finished in a covered pot.
• Flambeing
Add flavors to a dish such as wine or cherries jubilee
• Grilling
One of the most common ways of cooking around
the world
• Poaching
French style of cooking involves shimmering of
foods in liquid slowly
• Sauteing
To sauté is to quickly cook food over high heat

5. EXAMPLE OF OUTLETS
PAUL DELIFRANCE
JOEL ROBUCHON BOUCHON