French cuisine was heavily influenced by Italian cuisine due to Catherine de' Medici in the 16th century. Regional cuisines developed based on local ingredients and cultural influences. Traditional methods such as braising and baking are used to prepare dishes featuring foods like bread, cheese, wine, and seasonal vegetables and meats.

2. French cuisine consists of cooking traditions
and practices from France.
French cuisine was heavily influenced by
Italian cuisine.

3. In 1533, Katerina de Medici came
to marry Henri II
 Credited with introducing broccoli,
peas, artichokes, sauces, fine pastries,
comedy, ballet and Italian bankers to
the French

4. Pre-French
Revolution
Food production
controlled by guilds
rôtisseurs
charcutiers
patissiers
traiteurs
boulangers

5. French cuisine was codified in the 20th century by
Auguste Escoffier to become the modern haute cuisine
French haute cuisine presentation
Gascon cuisine has also had great influence over the
cuisine in the southwest of France.

6. France is a country located primarily in western Europe
,but containing territory in south America the Caribbean
and the Indian ocean as well as numerous territories of
various status.
 In Europe France borders the Atlantic
ocean and the Mediterranean .

7. Total area : 674843 KM
TERRAIN : Mostly flat plains and gently rolling hills on north and west.
Land use
Arable land: 33%
Permanent crops: 2%
Permanent pastures: 20%
Forests and woodland: 27%
Other: 18% (1993 est.)
Irrigated land: 16,300 km² (1995 est.)
Natural resources
Coal, iron ore, fish, zinc, timber
Natural hazards
Flooding, avalanches, forest fires, earthquakes
Environment
Some forest damage from acid rain (major forest damage occurred as a result of
severe December 1999 windstorm); air pollution from industrial and vehicle
emissions; water pollution from urban wastes, agricultural runoff, high pesticide use
(honeybee mortality

8.  Lamb, pork, duck,
chicken, beef
 Fish and seafood
 Butter, cream,
cheese
 Apples, pears,
cherries

9. Truffles and
mushrooms
 Vegetables
 Shallots, leeks, onion,
garlic
 Wine and brandy
(Cognac/Armagnac)

10.  All methods used
 Braising
 Frying
 Baking/roasting
 Broiling
 Poaching
 Simmering
 Sautéing

11. Here are a couple main influences of regional cooking:
* Economic conditions and history :- The economic conditions, lifestyle and
the culture of course have formed the local food traditions in different areas.
Firm cheeses are found in the mountain regions since that over difficult and
long winters they can be preserved. In the history when we speak about
economy, we find that in some limited areas this firm cheeses are also the main
means of support for a lot of homes since they can be produced in the
mountains for the livestock. Over several centuries the economic prosperity of
the region of Burgundy was great due to their excellence in raising cattle and
that also helped them to provide their rich cream sauces and meat dishes.
In some regions people contained there regional specialties but most of them
became famous and enjoyed all over the world. In their own region of origin
you can mainly find their specialty with more quality of preparation and
ingredients, even if you can find them throughout France. In each region they
have also their typical way of choosing the ingredients and cooking their
meals. For example Tomatoes, different kinds of herbs and Olive oil are a must
in the Cuisine in Provence.

12. * Local availability: Fresh local ingredients that are not transported
for long distances are of better quality and are the basics of the
best food and of course the French nation of gourmets knows that.
For example, the community of areas where herbs and fruit grow
easily will use them in their local cuisine. Likewise, inland areas
don`t really use a lot of sea fish but on the contrary Northwest
coastal places of France like Normandy and Brittany offer a typical
way of eating sea fish meals.
* Immigration and neighboring countries: The neighbors cuisine is
formally incorporated in areas of France which border onto other
countries. Near to the Italian border for example it will not be
surprising to find Italian dishes. Because of immigration, the North
African people residing in the South of France are letting enjoy the
French people of their original African dishes. And also after
various wars the border of Germany has been moved back in the
area of Alsace but until now you find the German « Sauerkraut »
and wine that became very popular in that kind of areas.

13. French cuisine varies according to the season. In summer, salads and
fruit dishes are popular because they are refreshing and produce is
inexpensive and abundant. Greengrocers prefer to sell their fruit and
vegetables at lower prices if needed, rather than see them rot in the
heat. At the end of summer, mushrooms become plentiful and appear
in stews throughout France. The hunting season begins in September
and runs through February. Game of all kinds is eaten, often in
elaborate dishes that celebrate the success of the hunt. Shellfish are
at their peak when winter turns to spring, and oysters appear in
restaurants in large quantities.
Crayfish, for example, have a short season and it is illegal to catch
them out of season

14. Northern France : Mussels and chips
This dish is made by our Belgium friends, and also enjoyed in
northern France. And yes, we do eat them with mayonnaise. If you
never tried that, don't frown on it and taste it. It delicious. Promise.
Bretagne (Brittany): crêpes and gazettes
Crêpes are essentially very thin pancakes (the paste is more liquid),
and they go very well with jam, sugar, maple syrup, Nutella, fruits, or
whipped cream. Try it with sugar and lemon juice.
Gazettes are quite similar, but they are made with a different type of
flour: Sarrazin Flour. They are more suited to eat with a fried egg,
ham, cheese (gruyère), etc.

15. Foie gras in the south-west (le sud-ouest)
Foie gras is made of the liver of a duck or goose that has been
specially fattened. It's a well-known delicacy in France, and we
usually eat it for Christmas and new year's eve. It has a rich
buttery flavor, and is very different form your typical goose or
duck paté.
Coq au vin(rooster cooked in wine)
Granted, that one sounds a bit funny to english speakers, but this
doesn't make it any less delicious. This chicken-based dish has
many variants, mainly depending on the wine used.
Ratatouille: vegetarians will love it !
We all saw the movie, but what's in the dish ? Very simple,
actually: take eggplants, courgettes, peppers, onions, and black
olives, cut them in little bits, brown them in a frying pan with
olive oil and add herbs (thyme). You're done !

16. Here is a list of kitchen utensils that
you might find in a French home. Even
if this is similar to how your kitchen is
already equipped, I bet you can still
find a new and unusual tool amongst
these gadgets and utensils

17.  Cheese knife
 Chestnut knife
 French fry cutter
 Meat cleaver
 Oyster knife
 Poultry scissors
 Aspargus steamer
 Chestnut roaster
 Crepe pan
 Double boiler
 Dutch oven
 Roasting pan

18. Cooling racks
French rolling pin
Icing bag and tips
Measuring cups (Typically a French kitchen will
have a measuring cup that gives the weights of
various volumes of ingredients - in liters of course.)
Measuring spoons
Pastry board
Scale
Sieve or sifter

19. Blender
Bread machine
Deep fat fryer
Electric pressure cooker
Electric tea kettle
Espresso maker
Food processor
Hand mixer
Ice cream maker
Indoor grill
Stand mixer
Toaster
Vapor cooker
Yogurt maker