French Cuisine

By Author: Kathy Barnikel
Total Articles: 8
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The way food is presented should be given strict attention as much as there’s emphasis on its taste. The way food is arranged on a plate is essential in classic French cooking.

Traditional or classic French cooking in France emphasized on food preparation using its rich agricultural and dairying resources. This has been reflected through the lavish and elegant banquets made during official occasions under the French monarchy. Over the years, classic French cooking has been influenced by the introduction and use of new spices, herbs and products such as cocoa brought back from newly-discovered lands by early explorers, and particularly by Italian cooking.

Classic French cooking in general consist of a small breakfast of a hot drink of milk, coffee or chocolate and buttered pieces of the regular baguette or French stick which is a long and thin piece of crusty white bread. Croissants are occasionally accompanied with jam and spreads. Bread, croissants and brioches are purchased the same morning from the bread and pastry stores known as boulangeries and is normally eaten fresh.

Classically, ...
... French cuisine comprise of a regular three-course lunch which normally starts with an entree of mixed salad or small produce, a main course of meat or fish with some vegetables accompanied by some cheese and green salad and a dessert or fruit to finish off. Typically for dinner or supper, a uncomplicated soup and a small main course is prepared. Wine is an essential element in French cuisine. Main meals are usually accompanied with wine.

Classic French cooking also includes a very large selection of desserts and pastries, among them the familiar and popular éclairs and profiteroles which are made of puff pastry filled with coffee or chocolate-flavoured custard.

The classic way to serve cheese is on a cheese board with a variety of six or more cheeses, which is also why every Traditional French cooking menu would includes at least one type of cheese. Fresh cheeses, hard cheeses and rich, creamy cheeses are amongst the assortments included . Between the main course and dessert, they are eaten with salad.

Classic French cooking and the seasons, changes accordingly in-hand. Since most fruits and vegetables are being sold at any price during summertime, classic French cooking will consists of salads and fruit dishes because they're cool and the products are low-priced.

At the end of summer, mushrooms can be found almost everywhere in France. The hunting season is from September through February, when servings of all kinds of meat are eaten, and to celebrate the success of a hunt, complicated dishes are cooked up. As winter turns to spring, shellfish and oysters are loaded up outside restaurants as it is peak season during then.