France is located in Western Europe, bordered by several countries and seas. The climate and geography vary widely within France, influencing regional cuisines. French cuisine has evolved over centuries, originally influenced by Italian cuisine in the 16th century. Haute cuisine was developed for French nobility, while regional cuisines remained simpler. Today, French cuisine remains influential but has faced new competition from other cuisines.

1. FRENCH CUISINE

2. LOCATION & GEOGRAPHY
France is located in western part of Europe
France borders to northwest by English channel; to the west
& southwest it borders to Atlantic ocean & Spain respectively.
To northeast it borders to Belgium & Germany; to the east &
southeast it borders to Switzerland, Italy & Mediterranean sea.
Generally speaking, the northern & western France is flat;
whereas, the southern & eastern side is mountainous.
France is the largest nation in Europe, has area of 518,000
square kilometers, has low densely population of 6 crores.

4. Almost 50 % area of the country is used for agriculture &
viticulture.
The climate near the Mediterranean is mild & in rest of the
areas it is semitropical, rainfall throughout France is good.
France has two major mountains: The Pyrenees it borders to
Spain & The Alps, it borders to Switzerland & Italy.
Apart form these 2 mountains, rest of France has a group of
scattered small hills.
Loire river & Seine river in north & western France; Rhône
river at the eastern side provides tremendous fertile land.

6. HISTORY & CUISINE
France has a long culinary history which dates back to 16th
century period.
By 15th century end, France was the most powerful kingdom
in Europe, but Italy in southern Europe was not under control.
Hence, they invaded Italy during 16th century & they became
interested in Italian rich culture.
Gradually, they brought Italian culture to France, that
included: sculptures, paintings, refined music & architecture.
They were also impressed by the skills of Italian cooks.

7. In fact, there was already a cooking school which was run by
Medici family (who was known for their huge buffet & table manner
Hence, French prince Henry II got fascinated with beauty &
cooking skills of Catherine de Medici a daughter of Medici family.
As a result they got married, as per tradition, she carried a team
of Italian cooks to France as her dowry to train French chefs.
The dishes were created by chefs were highly appreciated by al
French nobilities; thus the French cuisine reached to high level.
The dishes consisted rare & expensive ingredients, rich sauces,
elaborate garnishes, lengthy courses & huge display of buffet.

8. Thus it got it’s name haute cuisine (high cuisine) & it reflected cultural
superiority & economic power over common people.
After prince’s death, she took controlling power in her hand, but she being a
Italian, was not liked many nobilities in French court.
With having no knowledge of political matters, she got involved into many
issues, religious issue was one of the main.
During her rule, a war between Catholics & protestants killed thousands of
French.
Even after few years of her death, the religious conflict continued through th
next generation & it became a political issue.

9. With taking the advantage of the internal weakness, other countries
tried to invade France & that resulted into war again.
Due to continuous wars, country faced huge financial crisis, to recove
losses all nobilities started heavy tax on common people.
So, this heavy tax, cultural superiority, class system & religious
conflict created anger among common people.
As a result, all citizens fought against French nobilities on 1789 on
14th July
The date is still remembered & known as French Revolution,
because on this day France became republic country.

10. ESTABLISHMENT OF FIRST RESTAURANT
Just few years before the revolution, in 1765 Mr. Boulanger,
who was a bar owner, opened the first restaurant in France.
As a bar owner to feed his guests, he made a dish in his kitchen
that he called as Restorative, thus the Restaurant name came.
He was brought to court for breaking trade union’s monopoly, bu
he won the case & was allowed to continue serving food.
Once the law was established, other restaurants was opened.
After the revolution, many chefs who worked for nobilities &
created Haute Cuisine, they all fled to other countries to escape.

11. Many of them found job at the home of monarchies in other
countries, while other opened their own restaurants.
Even in new places, they continued making haute dishes, thus
French chefs spread the cuisine’s popularity throughout Europe.
Many years later (in 1898), chef Escoffier replaced Haute
Cuisine & introduced classical cuisine which was much simplified.
He is known as Father Of Classical Cuisine, he introduced
many new items, which are still remembered, such as:
1.Three basic mother sauces: Béchamel, Espagnole, Veloute
2.Modifying haute recipes & creating 17th classical courses
3.Organization of kitchen hierarchy & chefs’ Uniform

12. By the beginning of 20th century, the classical cuisine was made
it a compulsory to learn as a subject in all Institutions.
With the effect of institutionalization, the popularity of the cuisine
spread throughout the world.
As a result, restaurant owners in other countries started
adopting all those ideas which chef Escoffier created.
Few years later (1970), chef Paul Bocuse & his team rebelled
against orthodoxy of chef Escoffier & created Nouvelle Cuisine.
The new cuisine focused on using absolute fresh ingredients
(i.e. without chemical), cooking, saucing, plate presentation, etc.

13. Grilled fish classical presentation Grilled fish modern presentation
Classical prawn Caesar salad Modern prawn Caesar salad

14. Beside Haute & classical cuisine, there are number of French
Regional cuisines or Provincial cuisines.
Haute cuisine originated in city & aristocratic environment,
whereas, Regional cooking refers to lower middle class cooking.
Haute cuisine is considered to be refined & luxurious, whereas
Regional cooking is simple & plain.
The regional cuisines or provincial cuisines are discussed in
detail in following slides.

15. REGIONAL CUISINES
The term “Regional cuisines” refers to the cookery of
different regions, which are based on various factors, e.g.
1.Geographic condition & climate
2.Natural availability of local products
These naturally caused differences help to explain more or
less differences between northern & southern French cookery.
From culinary point France is subdivided into 4 regions:
1.NORTHWEST FRANCE
2.NORTHEAST FRANCE
3.SOUTHWEST FRANCE
4.SOUTHEAST FRANCE

17. NORTH WESTERN REGION
The region includes famous provinces such as, Brittany,
Normandy & Loire valley.
As we know, northern western part is flat & has many plain
lands, so, many cattle graze & many trees grow specially apple.
Hence, the region is known for dairy products
e.g. Camembert & Brie cheese; lard & butter
are the main cooking fats.
The region also boast for 2 famous
apple liqueurs e.g. Cider & Calvados.

18. NORTH EASTERN REGION
The region includes famous provinces such as; Champagne,
Alsace, Lorraine, & Burgundy.
Champagne province is famous for world’s best sparkling wine, i.e.
champagne.
This region’s food has influence from neighbor
nation Germany e.g. sauerkraut & sausages
Alsace province is famous for Pate
De Foie Gras & Munster cheese.

19. Cuisine of the Burgundy province relies on burgundy wine,
hence, Beef burgundy & Coq Au Vin (COCK A VA).
Burgundy is also famous for world’s finest Dijon mustard &
Burgundy snails.
Lorraine province is famous for Quiche
Lorraine, a famous savory product.

20. SOUTHWESTERN REGION
The region includes famous provinces such as, Bordeaux & Bayonne
The Pyrenees mountain ranges are near Spain, which runs through the region, that also
influence the region.
The region’s cooking resembles Spanish cooking, as the region uses much tomatoes,
peppers, olives & air dried sausages
Main cooking fats are olive oil & other nuts oil.
Few specialties from this region
are Bayonne ham, black truffles.

21. SOUTHEASTERN REGION
The region include provinces such as; Provence, Nice (NIS).
The province of Provence borders to Italy, the area has fertile
land, which produces much olive groves & many herbs.
In Provence cuisine, plenty of olive oil & herbs are used e.g.
thyme, basil, rosemary, they are also used in northern Italy
Ratatouille, Nicoise salad & Bouillabaisse
are few specialties.

22. RELIGION & FESTIVALS
France is a catholic country, which is reflected through their
holidays & ethics, though protestants share some of these days.
Easter is an important festival, it begins on Good Friday.
On Friday, church bells stop ringing in all areas (usually bells
ring to announce church services, hence the silence is unusual).
On Sunday morning bells ring once again to announce the
beginning of church services.
According to a traditional story, it says, that bells fly away to
Rome carrying the sorrow of people believe that Jesus died.

23. On the morning of Easter Sunday, Jesus is believed to have
risen from the bed & bells return.
Favorite Easter foods includes foie gras, a dish of lamb,
salmon, asparagus, strawberries, coffee, liqueur & chocolate
Next festival is Christmas, at midnight all family members sing
religious song together & light candle to honor newly born child.
Christmas cake is the one of the favorite Christmas foods.
Another festival is Republic day on 14th July, they celebrate the
day with military parade, have party with friends.

24. MEAL STRUCTURE
French usually eat 3 times in a day:
le petit déjeuner (break-fast),
le déjeuner (lunch) & le dîner (dinner)
It consist of a cup of coffee with milk &
croissant or bread, eaten with butter or jam.
They are the main meal; needs at least an
hour, is usually eaten with family member.
It may consist of 3-4courses, starting with a soup or appetizer,
which follows main dish & finish with cheese & dessert

25. FRENCH CUISINE –TODAY & FUTURE
In recent years, French cuisine is not considered as the most
refined cuisine, as it was done before.
Other cuisines, such as Italian or Japanese are regarded as
on equal level, both nationally & internationally.
“Why is the French style cuisine losing its dominant position”
– many food writers showed 2 reasons behind the change:
1. French aristocrats & nobilities who guided the culture, they
no longer hold the position.
2. Shifting of political, economical & cultural position globally.