CHEFS https://cisock.wordpress.com/

FRENCH CUISINE Capital: Paris Currency: Euro Borders: North Sea in the north,the English Channel in the northwest, the Atlantic Ocean in the west and the Mediterranean sea in the southeast. Belgium and Luxembourg in the northeast,Germany and Switzerland in the east, Italy and Monaco in the southeast, and Andorra and Spain in the south and southwest.  The French cuisine is one of the ancient and well known cuisine in the world.  In the olden medieval times French cuisine flaunted elaborate buffets with elegant presentation and decorations.  In 17th century “Haute cuisine ” originated and was popularized by Chef La Varenna, who modified the heavy dishes and made light dishes which are easy to prepare.  The eighteenth century was the time of Chef Marie-Antoine Careme who created mother sauces, basic culinary preparations etc.  In nineteenth century was the time of George Agusto Escoffier, who is considered as the Father of modern cookery, created kitchen brigade and modern kitchen structure.  Later nouvelle cuisine become famous in France, which is the new concept of light sauces, small portions and multiple courses REGIONS OF FRANCE  South west France: Bordeaux, Perigord. o Usage of saffron, mushroom and rice, as Bordeaux shares border with Spain. o Sheep & goat cheese, Bayonne ham, duck, foie gras, prunes, oyster etc were famous. o Perigord is famous for truffles. Bordeaux is famous for its wine.  Central France: Burgundy, Paris and Auvergne o Burgundy is famous for its redwine, Dijon mustard and beef. o Famous dishes like boeuf bourguignon, coq au vin etc are from burgundy. o Auvergne is famous for its main meal consist of heavy vegetable soups flavoured with bacon and cheese  North West France: Brittany, Normandy. o Normandy is famous for its apple, cider vinegar, calvados and AOC cheese like camembert. o Since Normandy has a coastel region of English Channel, this region is famous for seafoods such as oyster, clam, mussel etc. o Crepe from Brittany is most famous and eaten with sugar and lemon butter sauce. Butter from Brittany is world famous.

CHEFS https://cisock.wordpress.com/ CHEFS https://cisock.wordpress.com/

 East and north east France: Alsace, Lorraine, Champagne. o Champagne is famous for its sparkling wines, less exciting dishes with limited vegetable cultivations (commonly using potato, beetroot, cabbage etc). o Alsace is famous for its charcuterie products and AOC cheese like Brie. o Influence of Germany lead to the popularity of Sauerkraut (pickled cabbage), served along with charcuterie. o Quiche Lorraine is a famous savoury custard pie from Lorraine and Baba au rhum is a famous dessert from Alsace

 Southern France: Provencal, Languedoc, Côte d'Azur o The Provence and Côte d'Azur region is rich in quality citrus, vegetables, fruits and herbs. Produces large amount of olives and olive oil is widely using. o Goat cheeses, air-dried sausages, lamb, beef, and chicken are popular here. Garlic* and anchovies are used in many dishes. o Bouillabaisse, Ratatouille, Salad nicoise etc are famous dishes from Provencal.

COMMON INGREDIENTS Escargot, Dijon mustard, Truffle, Artichoke, Roquefort, Brie, Belon oyster

FAMOUS DISHES

 Baguette: Long thin French bread loaf.  Sauerkrat: Cabbage is pickled and allows it to ferment to get good flavour.  Bouillabaise: Provencal stew made of variety of seafood with tomato base.  Foie gras: Flattened goose liver. Used in various dishes as toppings and stuffing  Ratatouille: Popular dish from France consist of tropical vegetables and squashes like eggplant, zucchini, bell pepper etc in tomato puree.  Coq au vin: A braised preparation from burgundy, chicken is soaked overnight in wine and aromatic root vegetables. It is braised until the chicken is tender in sauce.  Beef bourguignon: A stewed preparation of chunks of beef with root vegetables in red wine based sauce  Tarte tatin: Traditional dessert from Normandy made by sautéing apple in sugar syrup and butter, covered with puff pastry and baked. Serving upside down.  Crepe suzette: Flat French pancake stewed in Orange flavoured caramelized sugar and flamed with cognac brandy.  Pate en croute: Baking forcemeat in a pastry sheet which is kept inside a mould. There will be an outside crest, which is not there in terrine.  Terrine: Forcemeat with flavourings and seasonings cooked without a crest in an earthenware mould called terrine mould.  French onion soup: National soup of France. Made of beef stock and onions, served gratinated with croutons and cheese.  Souffle: Egg yolk and whipped egg white combined dish with other ingredients and baked. It can be served as savoury, main dish, dessert etc.  Salad Nicoise: Classical salad from the French city nice, made of vegetables with olives, anchovies, hardboiled egg, canned tuna etc

CHEFS https://cisock.wordpress.com/