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