French Cuisine Flashcards
is often looked upon as the trendsetter, the epitome of the best with the best ingredients paired with the best talent and the best palette to match or trump this great cuisine.
French Cuisine
is blessed with an advantageous Geographical location when it comes to all things related to food products
france
is borded by the Atlantic Ocean to the west, the English channel to the north and the mediterranean sea to the souteast.
france
is one of the few cuisines that appear to have left more of an imprint on other cuisines than the other way around
French cuisine
The groundwork for what is known as French cuisine today was laid by the Romans during the height of the Roman Empire in the second century
The Roman Empire
who introduced vineyards and thus wines into France. As well as olives into southern France.
Romans
_______ was a significant contributor to the development of French
Cuisine. In ________ he published one of the first books to greatly influence the formation the new French cuisine that had begun to emerge following the import of Italian Chefs
La Varenne (Francoise Pierre de la Varenne)
1652
had trained with some of the Italian chefs who had traved to France
- La Varenne
On of the now-classical French recipes credited to La Varenne is the wonderful use of __________ in making ___________ .
mushrooms, duxelles
The father of nouvelle cuisine.
Fernand Point
Unique Components of French Cuisine
1.) The Audience
2.) The Chefs
3.) Refinement
4.) Organization
5.) The French Trinity
6.) The Restaurant
an icon of French gastronomy. In a career spanning almost half a century, he was not only an ambassador for the cuisine of his home nation, but he represented and promoted his craft on a world stage.
Paul Bocuse
he created the Bocuse d’Or, which is widely regarded as the most prestigious cooking competitions in the world.
Paul Bocuse
________he was named Cook of the Century by _______ et ________ in _____, and Chef of the Century by the Culinary Institute of America in ______
Paul Bocuse
Gault and millau
1989
2011
Paul Bocuse’s signature dishes are his ____________ and __________
black truffle soup, scaled mullet
holds the most Michelin star with 33 across his restaurant
Joel Robuchon
Region in northwest France known for its seafood especially Belon Oyster and is the home of crepes
Bretagne(Brittany) Region
In the northwest and east of Brittany, produces dairy products including camembert cheese, apples and cider.
Normady region
In the north, produces sparking wine named after its province
Champagne region
In the west, produces fruits and vegetables
Touraine
- Has German influenced foods such as goose, sausages, sauerkraut, rhine wines and special dishes such as pate de foie gras
- Also known for their quiche Lorraine
Alsace and Lorraine
- East France
- Produces wines and snails(raised on grape vines_
- Its principal city Dijon hosts the annual gastronomic fair and is the home of mustard made with white wine and herbs
Bourgogne (Burgundy)
- In central and southwest France
- is the other great wine producing region, home of the bordelaise sauce( with 13 ingredients plus red Bordeaux wine. Made primarly from cabernet sauvignon grape)
- Cognac (The brandy capital)
- Perigueux, famous for truffles
Bordeaux
beef
Boeuf
Butter
Buerre
General term for mushroom
Champignon
Button mushroom
Champignon de Paris
Cream
Crème
Fattened liver of duck or goose
Foie Gras
fruits of the sea
Fruit de mer
Bacon
Lardons
Mashed potatoes flavored with cheese and garlic from the south central mountain region.
Aligot
nearly dry; a term used to describe the amount of reduction in a liquid just before the pan dries.
Au Sec
General term used to describe a preserve. Most often used to describe duck, goose or pork cooked and preserved in their own fat.
Confit
Clarified flavorful stocks garnished with various ingredients and cuts
Consomme
clotted, soured cream
Crème fraiche
thin delicate pancake, often used in sweet preparations by wrapping these around fillings or layering with other ingredients
Crepe
Ground Mushrooms and shallots cooked in butter and finished with herbs
Duxelle
Round, Thin cake or savory Pancake
Galette
Browned crust formed on top of foods from intense heat from above or a very hot oven
Gratin
Paste made of olives, capers, garlic and olive oil from the southern mediterranean region.
Tapenade
Rectangular-shaped mold used to pack and serve cold preparations.
Terrine
A traditional French restaurant dinner often consists of three courses, hors d’œuvre, plat principal (main course), and a cheese course or dessert generously accompanied by bread and wine
Le diner
A typical French lunch will consist of a starter (une entrée), such as a mixed salad, soup, terrine, or paté or a traditional sandwich like a Croque monsieur or Jambon beurre. A sit-down lunch usually includes a main dish (le plat principal) of meat or fish with vegetables and cheese and is commonly a two-hour mid-day meal.
Le déjeuner
Breakfast is traditionally a small meal usually consisting of French bread with butter and honey or jam with a café au lait or tea.
Le petit déjeuner
are traditionally Cognac, Armagnac, Calvados, Eau de vie, or fruit alcohols that are served at the end of the meal after dessert but before coffee.
Digestifs
- Apéritif- Apéritif means
to open the appetite
