French Cuisine From A To Z

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

The basics of French cuisine, one of the most exquisite in the world, are based on the observance of several principles, which are predestined mostly by the world-famous French chef Escoffier. As early as the end of the 19th century, he found that it was best to work with seasonal vegetables and spices, as they retain their freshness even during cooking, and that one dish must be constantly tried.

You should also be careful with the combination of spices, with the use of alcohol in the kitchen and especially that when a person cooks, he should not think about anything else, but only about what he is preparing at the moment.

Another characteristic rule, which is related to the use of famous French wines in the preparation of various types of meat, is that red wine goes in combination with game and meat, and white - with poultry, fish and seafood.

The fame of French cuisine around the world is undeniable. France is perhaps the only country with so many culinary clubs and organizations that have existed since the 12th century - as Auguste Escoffier, who was the chef of both the German emperor and the president of France, remain forever in the history of French culinary art.

It is also interesting to note that not only the French chefs and eminent persons for whom they created true gastronomic masterpieces appreciated the magnificence of French cuisine, but also many writers, poets, photographers and film directors who were inspired by French cuisine and they sang it in their works.

A typical example of this is the great writer Dumas, who, after writing over 500 books, shared that his next book would be a cookbook. And so it happened. Few have heard that the book, entitled Dictionary of the Kitchen, is actually by Dumas.

Today, you can find French restaurants all over the world, and although you are not in Paris, for example, you will immediately feel the unique taste of French cuisine. In addition to being extremely attached to the taste of the dish served, it must look aesthetically pleasing, be served in smaller than conventional portions, but the variety of the table should be great.

Among the most commonly used spices in French cuisine are tarragon, basil, parsley, bay leaf, thyme, mint and nutmeg. No matter what exactly it is prepared, it is not made with a lot of fat, which is why the kitchen is relatively dietary, but its variety can impress even the most refined taste.

Classics from French recipes are left by Creme Brulee, Beef Bourguignon, Pancakes Suzette, Potatoes Dafinoa, Tart Taten.