The document outlines the history and diversity of French cuisine, highlighting its regional variations and significant figures in culinary history. It details traditional meals, ingredients, and festive dishes, emphasizing the importance of local produce and wine integration in French cooking. The influence of historical developments and the evolution of cooking styles, such as the transition from medieval practices to modern haute cuisine, are also discussed.

1. PRESENTED BY:-
MOHIT KHATRII
(5308)
MHM 3RD SEM

2.  A Culinary Tradition The French have one of the oldest and
best culinary tradition in the world. Some of the most famous
culinary schools are located in France.
 Food in France varies from region to region. This is the
reason many people are unsure, what to refer to as French
food. People in one area of France eat completely different
food than people who live in another part of France.
 The French have used local French ingredients in their food
for thousand of years. Those who live on the coast eat a lot of
fish food, while those who live on the farmlands have a diet
rich in diary products and meat.

3.  In the Middle Ages, Guillaume
Tirel Taillevent, a court chef,
wrote Le Viandier, one of the
earliest recipe collections
of Medieval France.
 In the 17th century, La
Varenne and the notable chef
of Napoleon and other
dignitaries, Marie-Antoine
Carême, moved toward
fewer spices and more liberal
usage of herbs and creamy
ingredients, signaling the
beginning of modern cuisine.

4.  Cheese and wine are a major part,
playing different roles regionally and
nationally, with many variations
and Appellation d’ Origine Contrôlée
(regulated appellation) laws.
 French cuisine was codified in the 20th
century by Escoffier to become the
modern version of haute cuisine;
Escoffier, however, left out much of the
regional culinary character to be found
in the regions of France.
MARIE - ANTOINE CAREME
PAUL BOCUSE

5.  Gastro-tourism and the Guide
Michelin helped to acquaint people
with the rich bourgeois and peasant
cuisine of the French countryside
starting in the 20th century.
 Gascon cuisine 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
GEORGES AUGUSTE ESCOFFIER

6.  Le petit déjeuner (breakfast) is often a quick
meal consisting of "tartines"(slices) of French
bread with jelly, croissants or painau chocolat
(a pastry filled with chocolate) along with
coffee or tea. The French usually have their
breakfast from 7 a.m. to 8 a.m.
 In large cities a majority of working people
and students eat their lunch at a corporate or
school cafeteria, which normally serve
complete meals. Le déjeuner (lunch) was
once a two hour mid-day meal but has recently
seen a trend toward the one hour lunch break .

7.  Snack (Goûter) This is the form of meal
eaten by the young children and the old
citizens of France. The Goûter is taken
between 4 p.m. to 6 p.m.
 Le dîner (dinner) often consists of three
courses, hors d'oeuvre or entrée
(introductory course often soup), plat
principal (main course), and a cheese
course or dessert, sometimes with a salad
offered before the cheese. Dinner (dîner)
& The meal is often accompanied by
bread, wine and mineral water. Dessert
would be fresh fruit.

8.  French wine traces its history to the 6th
century BC. Wine is produced all throughout
France, in quantities between 50 and 60
million hectoliters per year, or 7–8 billion
bottles.
 The important forms of vine are Champagne,
Bourgogne, Bordeaux and the Beaujolais.
France is one of the largest wine producer in
the world. With everyday meals, ordinary
wines are served, although it is expected that
the style of wine match the style of food.

9.  Unlike other countries, in France, wine is considered a
standard part of everyday meals, and is neither expensive nor
reserved for special occasions.
 The well-known brands of Vine are Champagne, Bourgogne
and Bordeaux. The wines produced range from expensive
high-end wines sold internationally to more modest wines
usually only seen within France.
 The French love cheese with their wine. However, wine is
usually given free at most restaurants for lunch and dinner. In
France, beer is considered a luxury and expensive to purchase.

10.  French regional cuisine is characterized by its
extreme diversity and style. Traditionally, each
region of France has its own distinctive cuisine.
 Paris and lle-de-France are the central regions
where almost anything from the country is available
as everything starts and end here. Over 9000
restaurant exist in Paris and almost every cuisine
can be had here. High quality Michelin Guide
restaurant were reproduce quickly here.
 Game and Ham are popular in Champagne. Beside
this the special sparkling wine simply known as
Champagne is also from this region.

11.  Fine Fruit preserves are known from Lorraine as
well as “Quiche” are also found here.
 Alsace is heavily influenced by the German food
culture. The wines and Beers made in the area are
similar to the style of Germany in it.
 The coastline supplies many Crustaceans, Sea
Bass, Monk Fish and Herring.
 Normandy has top quality seafood such as
Scallops and Sole.
 Brittany has a large supply of Lobster, Crayfish
and Mussels. Buckwheat are also grown here on
large scale.

12.  Nord grows ample amounts of Wheat,
Sugar Beat and Chicory. Cauliflower and
Artichokes considered some of the best in
the country.
 High quality fruits come from the Loire
Valley and Central France which includes
Cherries grown from the liqueur
“Guignolet.” Strawberry and Melon are
also produce of High quality here.
 Fish is served here with Beurre Blanc
sauces as well as high quality goat cheese.
Vinegar is the specialty ingredients used
here. High quality Mushrooms are also
used as a young vegetable.

13.  Burgundy are known for its “Wines”. Pike, Perch, Crab,
Snails, Charolais beef, Red currant, Black currant, Honey
cake, Chaource and Epoisses cheese are all specialities of
local cuisine for both Burgundy and Franche- comte.
 Crème de Cassis is a popular liquor made from the Black
currants. Dijon mustard is also a specialty of Burgundy
cuisine. Fruits and Young vegetables are popular in the
cuisine from the Rhone Valley.
 Lyon supply high quality Sausages, while Alpes region
supply their specialty cheeses like Beaufort, Abondance,
Reblochon, Tomme and Vacherin. Liquor name
“Chartreuse” is produced here which is named after
Chartreuse mountains in this region.

14.  Bordeaux is known for its Wine, as some areas
offering specialty Grapes for its Wine. Gascony
and Perigord areas cuisine includes high quality
Pates, Terrines, Confits and Magrets. This is one
of the regions who are famous for the Foie Gras
(it’s a liver of duck or goose).
 This areas in France has high quality Poultry and
offers high quality Hams and Dry Sausages (it is
usually made from ground meat mixed with salt,
herbs, spices). White corn and Haricot Bean are
grown heavily in these areas which are useful in
making dishes like Cassoulet. These areas produce
high quality “Black Wine” as well as high quality
“Truffles” and “Mushrooms.”

15.  Provence and Cote d’Azur region is rich in
quality Vegetables, Fruits and Herbs. The region
also produces a large amount of olive and creates
superb Olive Oil.
 Thirteen desserts in Provence are the traditional
Christmas desserts. Honey is the prized ingredient
in this region. Truffles are commonly seen in
Provence during winter.
 Cheeses are produced here in which “Brocciu” is
most popular. Clementines, Lemons, Nectarines
and Fig are grown here. Corsica offers a variety of
wines and liqueurs including Cap Corse,
Patrimonio, Rappu and many more

16.  Breton Coast is famed for the orchards of
apple. The salt marshes along the coast are
ideal for lamb farming and the region is proud
fro its meat.
 The meadows provides excellent grazing and
the cattle here produce richest milk products.
On shore Normandy boasts of lush meadows
and orchards.
 Normandy’s Coastline is dotted with
innumerable tiny fishing ports. It is the home of
sole, cod, herring and Oysters & therefore
produce excellent cider & Calvados.

17.  Along with bordeaux these are famous for
fruit orchids and have given world the most
exotic liqueurs. Eg. Mirabelle, Krisch,
Fromboise etc.
 ALSACE AND LORRAINE, the two
provinces boast the most fertile soil in
France. Geese are the most important
ingredients of world’s most expensive
delicacy.

18.  Since both the provinces have often been
under German suzerainty. So German
influence is ardent in their cooking.
Particularly in Alsace, where sauasage,
Pate de foie gras & sauerkraut are
popular. LORRAINE’S food has more
french characterstics.
 Its renowned delicacy is Quiche Lorraine.
Alsace’s other prized product is white
cheese including very popular munster.
The two provinces are famous for fruit
tarts, cherry plums, bacon tart & apple .

19.  In The provencal cuisine the dishes are prepared in their own
juice. The most important difference between the Haute cuisine &
provencal Cuisine is its sauces. Very often misconstrued as a rural
food consumed by country bumpkins. Provencale cooking many
not have the same following outside of france but within the
country, dish for dish it is just popular as haute cuisine.
 There can be no two opinion that the sauce thus prepared is better
than all the fabricated sauces. One of the finest example of the
provencal cooking is the classic Coq Au Vin.
In this dish all the ingredients are put in
the casserole and cooked in the oven garnish and
served in its own natural juices.

20.  Other important difference is that provencale cooking is done
with the home grown ingredients. Eg. All the NICOISE
Cooking is dominated by tomatoes & Garlic.
 The Reason :the two are grown in abundance in the Nice
region. In pre-revolution france there were 30 provinces, each
with distinctive culture dialect history and above all else
cuisine. For culinary considration the country can be divided
into major provinances.

21.  Specialty by Seasons In summer, Salads
and Fruits dishes are popular because they
are refreshing and produce is inexpensive
and abundant. At the end of summer,
Mushrooms are grown plentiful and appear
throughout the France.
 The hunting season, starts from September
and end in February. During this time all
the Game animals are eaten in a large
quantity. When winter turns to Spring,
Shellfish and Oysters are served at a large
quantity.

22.  French water fishes are cod, carp, eel, Halibut,
mullet, pike, sole, sturgeon. The list of
crustacean is impressive Oyster, pink shrimps,
mussels & trout. France perennial recipes are
poulet-au-pot escallops.
 POULTRY & Birds demands in french
cooking are : duck , goose guinea fowl,
pigeons, squabble etc.Without lamb traditional
eastern feast is incomplete. Pork is popular in
France and people also generally prefer young
lamb in their course of menu.

23.  Potatoes are in a abundance so, therefore
potatoes are served a separate course.
FRANCE GROW EXOTIC VEGATABLE
(Asparagus artichokes mushrooms) garden
variety. Vegetables (Aubergines, beans, peas,
carrots, zucchini, marrow, cabbage, squash,
cucumber, radish are commonly grown.
 Children of France usually prefer soft white
cheese topped with the fruits. Cream cheese is
used both as cheese and in desserts E.g.-Brie,
comembert, Cantal , Comte, Fromage Au
Raisin, Munster, Roquefort etc.

24.  French cream (creme Fraiche) sugar & Cream
is used for thickening, enriching sauces,
particularly if they are to be served with meat,
poultry, savoury dishes & fish. GARLIC is
used all over the France ( Especially in south
coast, Mediterranean coast and towards the
Spanish & Italian borders).
 Common Breads of France Baguette is "a long
thin loaf of “French bread” that is commonly
made from basic lean dough. It is distinguish
by its length and crisp crust. Pain Poilâne is
most famous for a round, two-kilogram
sourdough country bread. This bread is often
referred to as whole wheat but in fact is not the
flour used is mostly so-called grey flour.

25.  Common Savory Dishes Steak Frites meaning
steak fries, is a very common and popular dish
served in Brasseries (a place where a particular
item are served and prepared). The steak is an
Entrecote, Pan fried rare in a pan reduction
sauce.
 Blanquette de veau is a combination of one
stew piece of veal and Mire pox (mixture of
celery, onion, carrot) and bolster the broth with
flour, butter, cream, and egg yolk

26.  Coq au vin is a French braise of chicken cooked with wine, lardons,
mushrooms, and optionally garlic. While the wine is typically
“Burgundy” many regions of France have variants of coq au vin
using the local wine, such as “coq au vin jaune” (Jura), “coq au
Riesling” (Alsace), “coq au Champagne”, and so on. Pot-au-feu
("pot on the fire") is a French beef stew.
 It is made from low- cost cuts of beef, Morteau sausage, carrots,
turnips, leeks, celery, and onions, bouquet garni, salt, black pepper
and cloves.
 Cassoulet is a rich, slow-cooked bean stew or casserole originating
in the south of France, containing meat (typically pork sausages,
pork, goose, duck and sometimes mutton), pork skin (couennes) and
white haricot beans. The dish is named after its traditional cooking
vessel, “the cassole”, a deep, round, earthenware pot with slanting
sides.

27.  Common Desserts and Pastries Mousse ae
chocolat is a form of creamy dessert typically
made from egg and cream. Coco is also used
to add a flavor of chocolate in it.
 Mille-feuille is made up of three layers of puff
pastry (pâté feuilletée), alternating with two
layers of pastry cream (crème pâtissière), but
sometimes whipped cream, or jam are
substituted. The top is usually glazed with
icing or fondant in alternating white (icing)
and brown (chocolate) strips, and combed.
Alternatively the top pastry layer may be
dusted with confectioner's sugar, cocoa, or
pulverized nuts.

28.  Profiterole is a choux pastry ball filled with
whipped cream, pastry cream, or ice cream. The
puffs may be decorative or left plain or
garnished with chocolate sauce, caramel, or a
dusting of powdered sugar. Quiche is a savory,
open-faced pie of vegetables, cheese, or meat in
custard, baked in a pastry crust.
 Crème brûlée is a dessert consisting of a rich
custard base topped with a contrasting layer of
hard caramel. It is normally served cold.
 Tart -Tatin is an upside-down tart in which the
fruit (usually apples) are caramelized in butter
and sugar before the tart is baked. In history it
was made by mistake of being tart overcooked

29.  Madeleine are very small sponge cakes with a
distinctive shell-like shape acquired from
being baked in pans with shell-shaped
depressions. Traditional recipes include very
finely ground nuts, usually almonds. A
variation uses lemon zest, for a pronounced
lemony taste.
 Éclair is a pastry made with choux dough filled
with a cream and topped with icing. Once cool,
the pastry then is filled with a coffee- or
chocolate-flavored pastry cream (crème
pâtissière), custard, whipped cream, or
chibouks cream and iced with fondant icing.
Other fillings include pistachio- and rum-flavored
custard, fruit-flavored fillings, or
chestnut purée.

30.  So from above information we can observe the French cuisine
and their basic taste and their nature in food. It can be said that
they are very extravagant food maker which differs them from
other national cuisine.
 French cuisine has a wide varieties of techniques and style in
making foods differently and more tastefully. The dishes are
having wide variety because of their ability to use almost
everything to their food item.
 French cuisine are having a large varieties of option from leafy
vegetables to meat. Their interest were also seen on making
sauce of each food item to make the item more tasteful and
attractive.

31.  Presentation is also focused due to the emergence of the
nouvelle cuisine and has been accepted all around the world.
 So, after all the discussion we can conclude that the French
cuisine has proved to be the top category cuisine to the world
by their style and talent of making foods.

32. THANK
YOU