French Cuisine For The Eye And The Soul

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Both according to connoisseurs and specialists, French cuisine is recognized as the most delicious in the world.

From ancient times the center of cultural and economic activity in France is Paris. This is where most French chefs are born.

The Italians brought the art of cooking to France, and the French chefs, in turn, used the wide range of products and further developed and enriched their cuisine.

During the Middle Ages, banquets were common in aristocratic circles. Many dishes were prepared simultaneously or, as they say in French, service en confusion. The guests ate with their hands, and the meat was served in large chunks.

The aesthetic appearance of the food was highly valued, and dinner usually ended with an issue de table, which to this day is part of a modern dessert of candy, cheese and wine that is flavored with spices.

In the early 18th century, haute cuisine was created. The famous chef La Varenne, who is the author of the first published cookbook in France, is also known from this period. His recipes are revolutionary and completely change the style of cooking - from the Middle Ages to new techniques. Lighter meals are being prepared.

In the early 19th century, French cuisine became more sophisticated. At this time, sauces and souffles begin to be prepared. A little later - in the middle of the 19th century, the dishes began to be served separately.

The traditional French diet consists of hot or cold hors d'oeuvre and hors d'oeuvre for lunch, followed by soup, main course, salad, cheese and dessert.

At the beginning of the 20th century, haute cuisine became the "national cuisine of France". The way of cooking also changes. The garnishes are no longer heavy and hide the dish, but complement its taste and aroma.

In the middle of the 20th century, reforms took place again French cuisine. The complexity is denied and the cooking time is reduced, aiming to preserve their natural taste.

And yet, what is specific about French cuisine?

Ratatouille or vegetable goulash, which began to be prepared first in Nice. Its main ingredients are tomatoes, onions, eggplants, zucchini and peppers. It is good both as a main dish and as a side dish.

France is also known for its sausages, such as offal sausages. Let's not forget the most important and characteristic specialty of the French bakery - baguette. It is an integral part of almost every dish and is especially appreciated.

Another traditional specialty is snails. This dish owes its popularity to Antoine Karem, creator of the book "Praise of French cuisine". Snails are prepared with butter, garlic and parsley, and their popularity has become so great that a specific device is created.

France is the country of cheeses, which are valued at about 370 species. Depending on the making, they can be distinguished by fresh cheese covered with white mold, cheese with a washed surface, cheese with natural blue mold, goat's milk cheese, pressed, reheated and underheated cheeses. An integral part of a Frenchman's diet, the cheeses are served on a wooden pacifier for lunch or dinner.

The French drink wine instead of water, milk or tea. It is mandatory for every meal. It is estimated that a Frenchman drinks 100 liters of wine a year.

The French carefully choose the dishes for their cuisine depending on the holidays, the rank of the celebration, the time of day, etc. They have breakfast of coffee, tea or hot chocolate with a croissant between seven and nine o'clock, lunch around 12-13 o'clock, and dinner often begins with soup - about twenty hours.