International Cooking 03 France

International Cooking: A
Culinary Journey, 2E
Chapter 3
France

International Cooking: A Culinary Journey:, 2E
Patricia Heyman 2
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 Romans (125BC to the late 400s)
 Germans (from east)
 Celtics from Britain
 Vikings from Scandinavia
History
Many invaders from all sides

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 came to France to marry the future
king, Henry II in 1533
 brought fine Italian chefs
 introduced the Italian splendor in
table setting
 brought many new foods including
broccoli, peas, artichokes, sauces
 introduced fine pastries
Catherine de’ Medici of Italy

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 literally means “high cooking”
 began with Catherine de’ Medici
 reached perfection with Chef Georges Auguste
Escoffier (1846–1935)
 large, elaborate meals with numerous courses of
rich foods
 grand presentation of foods
 wine cellars
 beautiful serving pieces
 excellent service
Haute Cuisine

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 1789
 end of great opulence and wealth for
the aristocracy and extreme poverty
for the lower class
 France became independent
 introduction and proliferation of the
restaurant
French Revolution

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 started with Fernand Point in the
1900s
 transformed classic French dishes
into healthier ones
 this lighter cooking used less
butter, fat, and cream
Nouvelle Cuisine

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 Alps
 on the east and southeast
 form border with Switzerland and Italy
 Pyrennes
 on southwest
 forms border with Spain
Topography

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 Mediterranean Sea
 on south
 hot, dry summers and mild winters
 olives, grapes, and a myriad of fruits
and vegetables
 Atlantic Ocean
 on west and northwest
 cooler climate
 seafood, apples, and many fruits and
vegetables

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Cooking Methods
 braising
 deep-frying & sautéing
 boiling & poaching
 baking & roasting
 broiling
Use All Preparation Methods

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Regions
 northwest
 coast, dairy country, orchards, and
farmland
 apples and calvados (apple
brandy)
 use lots of cream and butter,
cheeses
Normandy

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 harsh climate
 simple and hearty food
 buckwheat, whole grains, pork,
and seafood & shellfish,
particularly oysters
 crêpes
Brittany

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 north central region - Paris & surrounding
countryside
 soups - consommés, cream soups, thick
purées
 classic French onion soup with topping of
cheese and bread
 pâtés
 Brie cheese
 pomme frittes originated here
Ile de France

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 just east of central region
 produces much wine
 all types of mushrooms
 beef and pork
 mustards
 pork fat is the fat of choice
 boeuf bourguignon
 coq au vin
 escargot, snails prepared with garlic butter
Burgundy

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the gastronomical capital of
France
Lyon

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 northeast
 onion tart
 choucroute, a dish containing sauerkraut
cooked with sausages and meats and
accompanied by boiled potatoes
 noodles, dumplings, and spaetzel
 pork
 charcuterie
 hearty German foods
Alsace and Lorraine

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 south
 tomatoes
 olives & olive oil
 garlic
 peppers
 anchovies
 many herbs
 goat cheeses
Provence

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 southwest
 high, rugged Pyrenees mountains
 seafood
 pork
 tomatoes
 mild and spicy red peppers
Basque region

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Cuisine
 regional cookery
 simpler preparations
 used foods available within each
region
Two Different Cuisines

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 classical cookery
 used by upper class and
aristocracy
 food and wine ranked as some of
life’s greatest pleasures
 marriage of sauces with dishes

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 father of French classical cuisine
 introduced symmetry and order to cooking
 balanced flavors and textures of foods within
individual courses and throughout the meal
 thought the entire meal must unite to form a
pleasing, whole experience
 created centerpieces from pastry materials that
were replicas of the architectural masterpieces
found throughout the world
 wrote cookbooks with exact measurements
Marie-Antoine Careme (1784-1833)

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 known as “the king of chefs and the chef of kings”
 credited with adapting classical cooking for the
modern world
 reorganized the kitchen, developing stations for
kitchen personnel - assigned cooks to brigades or
teams
 initiated serving the meal in courses
 made all garnishes and centerpieces edible
 reduced the size of menus
 wrote several cookbooks containing more than
5,000 recipes
Georges Auguste Escoffier (1846–1935)

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 Each area specializes in grapes that grow
best in that region.
 They produce wine made with that type of
grape.
French consume bread at every meal.
 To insure high quality, the government
regulates bread standards.
French create some of the finest
wines and other spirits in the world.

International Cooking 03 France

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