FRANCE

MAP

FRANCE
Location: Western Europe Borders:
West - Bay of Biscay South - Italy, Germany, Switzerland East - Belgium South - West : Spain and Andorra

TOPOGRAPHY
Four River Basins West Seine into the English Channel Loire into the Atlantic Garonne into the Bay of Biscay South Rhne into the Mediterranean

TOPOGRAPHY
Largest country in western Europe and the second largest country in Europe,with the fifth largest population Over two thirds of France is covered with mountains and hills, with the Alps, Pyrenees, and Vosges mountains

TOPOGRAPHY
Regions : The Paris Basin Northeastern France Rhone-Saone Valley Alps-Jura Region Central Plateau Northwestern France Riviera Acquitaine Basin Pyrenees Mountains

TOPOGRAPHY

Several rivers transect France, resulting in fertile farmlands and valleys where vineyards flourish and world- famous wines are produced. The longest river, the Loire, runs through transects the southwest; and the Rhine and Rhone are in the east. With the exception of the central highlands in the central portion, most of the land in France consists of fertile farmland used for the production of grains, fruits, and vegetables or cattle and sheep raised for meat and dairy. In the northwest, Normandy contains coast, rolling hills, and forest. Just south in Brittany , the landscape changes to rugged coast, rocky terrain and forest.

HISTORY

Drawings discover on the walls of caves in southwest France confirm the presence of prehistoric man. Researchers believe CroMagnon men lived in this area as early as 25,000 B.C. Because of its geographic location, France was subjected to invasions on all sides by many different groups of people throughout history. In about 125 B.C., the Romans conquered Provence in the south of France from the Gauls.

HISTORY

Roman rule existed until the late 5th century A.D., when the Roman Empire declined. At that time, France came under the power of the Franks and Germans. Sharing a border with Germany, the northeastern areas of Alsace and Lorraine exhibit strong German culinary influence. A rich fertile land, this area exchanged nationalities numerous times throughout history, sometimes, won by the Germans, and other times under the rule of France

HISTORY

Fifteen hundred years ago, the Celtics came to Brittany from England. The Vikings from Scandinavia landed in Normandy around 1,000 A.D. The Arabs entered the south of France, and their influence is apparent in dishes from that area such as cassoulet, a one- spot dish containing meats and beans.

HISTORY

In 1533, Catherine de Medici of Italy came to France to marry the future king, Henri II. She brought fine Italians chefs with her, introducing the French aristocracy to the Italian chefs with her, introducing the French aristocracy to the Italian splendor in table setting, as well as numerous new foods including broccoli, peas, artichokes, sauces and fine pastries. The course of dining in France changed forever. The French Revolution began in 1789, resulting in the end of the ruling aristocracy and France became an independent nation.

History of French Cuisine

17th century to early 18th century cuisine or haute cuisine Haute cuisine meaning high cuisine started in the 17th century by a famous chef named La Varenne The chef changed the style of cooking significantly. In the middle ages the dishes were rich and elaborate, while the new style concentrated on creating lighter dishes that were relatively easy to prepare.

History of French Cuisine

The French Cooking "Bible"

Le Cuisine Franois - First French cookbook appeared, written by a famous French chef, La Varenne. It showed how French cuisine had become a vital part of cooking and dining in Europe. The book provided many preparation methods, including making a roux (a mix of flour and butter used for thickening soups and sauces). Before roux, the French, and others, had simply put bread in the soup to thicken it. Over a period of time, French cuisine has evolved to even higher and higher levels of 'artistry'. Even today, French cuisine is hailed as one of the world's best cuisines in the world.

HISTORY

In 1804, Bonaparte Napoleon became the ruler and conquered much of Europe. The French Revolution brought an important culinary change to France. These chefs and cooks transformed many French restaurants into world- renowned eating establishments, a reputation that still exists today.

History of French Cuisine

Late 18th century to 19th century cuisine

Marie-Antoine Carme - Played a significant role in refining the French cuisine. He created mother sauces that formed the basis of his cooking style. These included espagnole, velout, and bchamel sauces. Souffles were also first made during this time. Jean-Anthelme Brillat-Savarin(1755-1826), Georges Auguste Escoffier ( 1847-1935) - Developed and prepared recipes prepared in the traditional style of haute cuisine. This style features meats and fish prepared with sauces containing , cream, egg yolks, sugar, brandy, flour, and other starches.

History of French Cuisine

Mid 20th century to late 20th century cuisine

Paul Bocuse - Produced a new style of cooking, Nouvelle cuisine. emphasizes lighter, subtler taste, requiring the best and freshest raw ingredients. Chefs like Paul Bocuse, Jean and Pierre Troisgros, Michel Gurard, Roger Verg and Raymond Oliver rebelled against the orthodoxy of Escoffiers cuisine. Gault and Millau discovered the formula contained in ten characteristics of this nouvelle cuisine

Characteristics of Nouvelle Cuisine

Reducing the cooking times to preserve the natural flavors. Steaming was used. Using freshest possible ingredients in cooking. Large menus were abandoned in favor of shorter menus. Strong marinades for meat and game ceased to be used. Stopping the use of heavy sauces in favor of seasoning dishes with fresh herbs, quality butter, lemon juice, and vinegar . Use of regional dishes for inspiration instead of haute cuisine dishes. New techniques were embraced and modern equipment was often used. The chefs paid close attention to the dietary needs of their guests through their dishes. The chefs were extremely inventive and created new combinations and pairings.

INGREDIENTS AND FOODS COMMONLY USED THROUGHOUT THE CUISINE OF FRANCE include:

Lamb Pork Duck, chicken and goose Beef Fish and seafood Foie gras Butter cream Cheese

Apples, peas and cherries Truffles and all types of mushrooms Numerous vegetables, including peas and haricots Shallots, leeks onions and garlic Wine and brandy

haricots

COOKING METHODS

The cooks and chefs of France use virtually all preparations methods. From bouillabaisse to confit, braising and one-pot cookery appear often in regional cookery. The famous French fries are among the deepfried items. Poaching is commonly used for fish. Baking, roasting and broiling appear frequently.

REGIONS

The north and northwest receive ample rainfall, resulting in a fertile soil that produces abundant crops. Many orchards, particularly known for apples, are common in this area. Although temperatures on the coast remain more moderate, inland areas experience cold winters and hot summers. Locate in the northwest, Normandy consist of coast, dairy country, and farmland. This region yields very high quality butter, cream, cheese and eggs. Apple orchards thrive in Normandy, where calvados, apple brandy, originated.

REGIONS

Cream sauces, Camembert cheese, fresh seafood (especially sole), sheep, lamb and apple cheese desserts are trademarks of this region. Butter is the cooking fat of choice here. Just to the south of Normandy, the people of Brittany prefer heavy, simple food- quite a contrast to the cuisine of Normandy. Buckwheat, whole grains, pork and seafood remain staples. Excellent shellfish, particularly oyster, are bred here. Crepes, thin, delicate pancakes that are rolled around a filling, originated in Brittany. Situated just across the channel from Great Britain, the Welsh influence appears prominently here. Beurre blanc, butter sauce, accompanies many dishes in Brittany.

REGIONS

Known as Ile de France, the north central region include Paris and the surrounding countryside. Surprisingly, most of this region remains quite rural. All types of soups are appreciated here, from consomms to cream soups and from thick purees to the classic French onion soup with its topping of cheese and bread. Pates are widely consumed; Brie cheese hails from this region. Finally, Ile de France is the home of the very popular pomme frittes, better known as french fries.

REGIONS

In the northeast, the valleys around the Rhine River create fertile farmland suitable for lots of crops. Bordering Germany and Belgium, the culinary influence of those countries is strongly felt. Alsace contains very fertile farmland and produces a bounty of fruits and vegetables. Known for onion tart and choucroute, a dish containing sauerkraut cooked with sausages and meats and accompanied by boiled potatoes, this region serves some of the hearty foods of its neighbor, Germany.

REGIONS

Noodles, dumplings and spaetzel (a German specialty that is cross between a noodle and dumpling) are regular menu items here, pork ranks as the favorite meat, and charchuterie is prevalent.

REGIONS

In addition to the fondness for wine so prevalent throughtout France, beer is served often in this region. The Jura Mountains and French Alps lie in the southeast. Potatoes, milk, cream, cheese, freshwater fish and beef dominate the cuisine here. Greyere cheese, a type of Swiss cheese, comes from the French Juras while several creamy cheeses including Reblochon are produced in the French Alps.

REGIONS

The region of Burgandy in central France boasts excellent wines and the birthplace of the famous culinarian, Jean Brillat Savarin. This area contains rivers supplying fish, forests abounding with mushrooms and game, and the city of Dijon, which is famous for its mustards.

REGIONS

The Cooking in Burgandy often incorporates wine and cream; pork fat is the fat of choice here. Boeuf bourrguignon and coq au vin, both dishes braised in wine, originated in this area. Escargot, snails prepared with garlic butter, are another famous specialty from this region. Chalky caves found in Burgandy and in the Champagne district to its provide excellent storage for the gaining of fine wines.

REGIONS

To the south of Burgandyis the city of Lyon, reputed to be the gastronomical capital of France, and the world. Pork and sausages, onions, and potatoes are popular in this areas. Quenelles, a dumpling of pureed fish, originated here.

REGIONS

Mush of gastronomical splendors of this areas comes from its proximity to other areas in France that produced the finest food products. For example, beef from Charlois, poultry from Bresse, lamb from Auvergne, Forest providing variety of mushrooms, abundant rivers and streams yielding freshwater seafood, and some of the best wines in the world come from areas lying close to Lyon.

REGIONS

Much of the central region contains poor soil and highlands. This land is good for grazing livestock and sheep, but not great for crops. As a result, this area yields a lot of meat and dairy products. Wild mushrooms and much game thrive in the central to west-central area. This region claims the invention of Tarte Tatin, apple pie that id bakes with a top crust only and then inverted on a plate immediately after baking.

REGIONS

The Mediterranean Sea borders the south of France in the area called Riviera. The mild winters and hot, dry summers result in a proliferation of crops, including olive trees and grapevines. Olive oil replaces butter as the fat of choice here. Pronvence, a souhtern province, displays food products typical of the Mediterranean cuisines. Tomatoes, olives, olive oil, garlic, peppers, anchovies and a variety of herbs are widely used and characteristics of dishes called provencal. Goat Cheese, which often appears seasoned with herbs, come from this southern region.

REGIONS

The southwestern border with Spain contains the high, rugged Pyrenees Mountains creating incredibly difficult terrain. These mountains are so rugged that the French used to travel by sea to reach Spain rather that crossing this mountainous barrier. In the Basque region, region, pork, tomatoes, and both mild and spicy red peppers frequent many dishes in this region.

REGIONS

South central France contains the region called Languedoc. From this region comes oysters and other shellfish; confit, a method of slow cooking goose or duck in its own fat; foie gras, the highly prized goose liver; and cassoulet, a one-pot dish containing various meats, white beans and herbs. Famous for the sheeps cheese of the same name, the town of Roquefort lies in Languedoc. Lots of caves exist in this area, providing an excellent place for aging cheeses.

REGIONS

In the southwest of France is Perigold, and area known for black truffles, cheeses, mushrooms, walnuts, red wine, cognac, game, goose, duck, foie gras, pate and comfit. As in Languedoc, the many caves exsisting here are used for aging cheeses. The Loire Valley in the west produces an abundance of fruits and vegetables from the rich soil, grapes for wine, and many types of goat cheeses. Shallots flavor many of the west of Paris to build chateuax, counrty home.

CUISINES

Throughout history, the French embraced all types of culinary influences from other groups, adapting ones that improved their dining experience. In addition, France has had many talented chefs whose goal was to improve and refine the foods and the culinary experience. Two distinctly different cuisines are associated with the cooking of France. The first classical cookery initially existed only for the upper class and aristocracy. In classical preparations, the marriage of sauces with dishes held the utmost importance with the goal of achieving gastronomical perfection.

CUISINES

The second type if cuisine regional cookery involves much simpler preparations than classical cooking in addition to utilizing the foods available in each region. Although quite different from each other, both classical and regional cuisines remain very important components of the cookery of France. First, French classical cookery is addressed.

CUISINES

The Greeks treated dining with sophiscated and felt dining should be a relaxing and enjoyable time. Music, dancing and dinner conversation accompanied the food. The Greeks taught two momentous lessons about eating and drinking: the first was moderation and balance in both eating and drinking; the second was an association of these two tasks with great joy and pleasure.

CUISINES

After the Romans entered Frances culinary world, the French learned overindulgence of eating. The rich partook in huge banquets featuring hundred of varieties of fish, meat, and other dishes. In the meantime, the poor subsisted on a diet of porridge and gruel.

CUISINES

Throughout the middle ages until the fourteenth century, the food was heavily spiced and without a lot of variety. In those days before refrigeration, the heavy spices hid the taste and smell of rancid food.

CUISINES

Culinary issues changed during the Renaissance in the fifteenth century. An emphasis on fine cuisine, tableware, and service began in Italy. This trend toward culinary opulence spread to France, helped along when Italian Catherine de Medici married the future king of France in 1533. The Italian chefs who accompanied her to France introduced sweetbreads, truffles, the Italian tradition for the splendid foods and table settings, in addition to the Italian pastries that became the basis for French Pastries. The French nobility embraced the lavish banquets with many courses, extravagant centerpieces, and carvings made from foods.

Cuisines

Since the 1700s, the haute cuisine of France has set the standard for excellence. The French have made remarkable contributions to the culinary world, especially with their repertoire of sauces. From growing to selling to cooking, the French treat food with great respect. Food and wine rank as some of the lifes greatest pleasures throughout France.

Cuisines

By the 1700s, the heavy spices had disappeared and the emphasis became the flavors found in natural foods. The nobility continued their grandiose banquets, until the execution in 1793 of King Louis XVI and his wife Queen Marie Antoinette, which marked the French Revolution. During the rule of Napoleon following the French Revolution, food became even more elegant.

Cuisines

Considered the father of French classical cuisine,

Marie-Antoine Careme
(1784-1833) trained as a cook and then as a pastry chef around 1800. He made several significant contributions in the culinary world, one being the introduction of symmetry and order to French cooking.

Cuisines

Careme wrote several cookbooks that were the first books to contain actual recipes and menus in addition to defining the French cooking methods, Caremes recipes included precise amounts of ingredients, exacting directions, and the feeling of artistic execution for each dish.

Cuisines

Careme created centerpieces from pastry materials that were replicas of the architectural masterpieces found throughout the world. These pastry feats adorned opulent tables of food, some of these tables holding dozens of different cold or hot dishes.

Cuisines

Among the well-known dishes invented by Careme is charlotte russe, a confection featuring a core of vanilla Bavarian cream folded with whipped cream surrounded by ladyfinger biscuits. Considered the queen of all entrees by Careme, chartreuse consists of a molded dish with a decorative outside of colorful vegetables around a center containing vegetables, game and/or poultry.

Cuisines

Another prominent chef who left a significant legacy on culinary history was Georges Auguste Escoffier (1846-1935). Known as the king of

chefs and the chef of kings, he is credited

with adapting classical cooking for the modern world.

Cuisines

Among his many contributions, Escoffier reorganized the kitchen, developing stations for the kitchen personnel that are still used today in many kitchens, Instead of having one cook responsible for each dish, cooks were assigned to brigades or teams that prepared items according to the type of cooking techniques. For example, the saucier was responsible for preparing the sauces; the garde manger prepared cold foods and garnishes: the rotisseur handled the foods requiring toasting.

Cuisines

Prior to Escoffiers time, all the foods in a meal were presented at the same time in an elaborate display on one or more tables. Escoffier and another French chefs, Urbain Dubois, initiated serving the meal in courses. This resulted in hot food being served hot and cold foods served cold. Also, the brigade system in the kitchen greatly expedited the delivery of food to the dinner after an order was placed.

Cuisines
Escoffier established several changes that affected the presentation of food: many of these changes are still followed today - All garnishes and center pieces should be edible and that food and its presentation should reflect simplicity. - The size of the menus is reduced, making them more manageable for the kitchen staff. -Escoffier wrote several cookbooks, leaving more than 5,000 recipes for future generations of cooks.

Cuisines

Escoffier became associated with Caesar Ritz and ran the kitchens in elite hotels in many cities in Europe, Canada and the United States. In this position, he cooked for many prominent patrons, including nobility, actors, and actresses and many of the most wealthiest people of all time. Escoffier invented numerous dishes that were named for the event or the patron for whom it was created . PENE MELBA and MELBA TOAST were named after Nellie Melba, a famous soprano. The actress, Sarah Bernhardt, had several dishes named in her honor too. Although Caremes legacy depicts him as the father of classical cuisine, Escoffier is remembered as the father of modern classical cooking.

Cuisine

Like most countries, the creation of dishes is based on what grows best and what is raised in each area. A number of factors, including the topography, climate and the neighboring countries, influence the cuisine found to each region .Availability and selections of wines, cheeses, produce, cooking fat, meats, fish, and poultry as well as the preparation methods vary with different regions. Sauces found in regional cookery area often derived from liquid added to the ingredients in the pot, rather than preparing a separate sauce as is customary in classical cookery.

Cuisine

Regional specialties are frequently prepared in the Mediterranean area variations on bouillabaisse, the traditional fish stew, and show up in many coastal areas. The same is true for cassoulet, which is served throughout France. As a country, France has a rich bounty of crops .Abundant apples, cherries, peaches, pears and grapes grow. Many vegetables, including super beets, beans, peas, carrots, potatoes, cauliflower, and tomatoes thrive in various regions of France. Besides plentiful produce, all sorts of seafood, fish and animals for meat flourish here sheep, cattle, poultry game as well as fresh water fish and saltwater seafood from the Atlantic, Mediterranean, and many rivers provide a wide variety of animal protein products.

Cuisine

With an abundance of dairy products available, France produces more than 500 varieties of cheeses ,reputed by most to be some of the worlds best cheeses. Most regions make cheeses that are known as specialties from that particular area. Cow, goat and sheep's milk are used for cheeses making. Many think the exceptionally high quality of French cream and butter accounts for recipes not tasting the same when prepared outside of france

Cuisine

Generally, olive oil is the cooking fat used in the south while the rest of France prefers butter or pork fat Charcuterie shops selling all sort of sausages and cured meats are found throughout the France ,regional specialties exists and they often are available of particular areas .

Cuisine

Known throughout the world for their fine breads and pastries, French pastries actually evolved in Italian pastries. With bread served at every meal, the French consume a tremendous amount of bread daily. People walking down the streets with baguette or two is a common sight in both large cities and small towns throughout France. To ensure high quality, the government regulates bread standards. Most French bakers prepare bread twice each day so that only fresh bread is sold.

Cuisine

Second only to Italy in wine production, France is renowned for creating some of the finest wines and other spirits in the world. Excellent quality grapes flourish in a number of regions throughout France. Each area specializes in grapes that grow best in that region, and based on the type of grape and the growing conditions, a specific type of wine is produced there. By government regulation, a sparkling wine can be called champagne only if it is produced in the champagne district of France. Brandy and cognac come from the southwest, while Burgundy, Bordeaux, Alsace, Champagne and the Loirc Valley are known for fine wines.

Cuisine

Typical breakfast in France consists of bread and coffee. The bread may be croissant, brioche, or a crusty hard roll. Caf au lait, a strong coffee mix with warmed milk, remains the morning beverage of choice.

Cuisine

The main meal includes several courses and is eaten midday. People return home and take two hours for this meal. A first course of soup or appetizer precedes the entre. A salad and then a fruit or cheese course follow the entre. Depending on the area of France, wine or beer accompanies the meal. For special occasion, a fish course is added before the entre and a desert follows the cheese. The evening meal, which is lighter than the midday meal, is not eaten until eight or nine o clock at night. Often two hot meals are consumed daily.