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A vineyard in
the Provence region of France
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France has a long culinary
tradition. French cuisine nowadays is a result of centuries of research, elaboration
and perfection. The French are proud of their cuisine. It is an integral part
of their culture. Thanks to the interest in the French for good food, the chefs
have always been encouraged to elaborate new dishes to satisfy the most discriminating
palate.
The origins of the success of French cuisine can be attributed to Catherine
de Medicis. When she became Queen of France in 1533, she brought her own Florentine
chefs from Italy. At this time, Italian chefs were more experienced than French
chefs. They introduced new dishes and sophisticated techniques that they adapted
to French products. This gave French cooking a real boost, and the country's
culinary influence has never stopped.
French cuisine is sophisticated, varied, well balanced and based on local and
high-quality products. France has established some regulations to protect product
names from fraud, and guarantee the origin and product quality to the customer.
To carry the prestigious label "Appélation d'Origine Contrôlée" (A.O.C), products
must comply with strict rules related to geography, varieties, method of fabrication
and other criteria.
Unlike other countries, France does not have one national dish. Because each
region has its own local products and specialties, it is more appropriate to
name regional dishes than a single one. Here is a tour de France of the
regional specialties:
Alsace
Alsace cuisine is strong
and unique. It plays a major part on holidays and at family gatherings. Alsatian
cuisine is rich and copious. Most Alsatian dishes are not found in other parts
of France. The most famous specialty is Chouchroute, sauerkraut garnished
with potatoes and a variety of meats such as sausage, pork or ham. The Baeckaoffe
is a one-of-a-kind Alsatian fare baked with white wine usually in a traditional
pottery dish only made in the village of Soufflenheim.
It's a stew comprised of pork, beef and lamb garnished with potatoes. There
are many Alsatian cakes and desserts, but the best is the Kougelhopf,
brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch.
At Christmas, bredles and gingerbreads decorate the tables of all Alsatian
families. Bredles are cookies of different shapes flavoured with anise, cinnamon
or almond.
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A
display of seafood |
Brittany
Brittany has excellent
fresh seafood: Coquilles-St-Jacques (sea scallops), lobsters, langoustes,
crabs, clams, shrimps, mussels, and oysters will all be found on the market
stalls of Brittany. This region is also famous for traditional crêperies serving
wheat crêpes and buckwheat galettes accompanied with cider. La
Chandeleur, celebrated February 2nd, is the crêpes day in France. Eating
crêpes the day of la Chandeleur will bring a year of happiness!
Burgundy
A trip to France would not be complete without sampling escargots and
frog's legs. Burgundy
snails are with the petis-gris snails, the two varieties eaten in France.
Escargots à la Bourgignonne are stuffed with garlic butter. Frog's legs
are sautéed in butter with fine herbs. The Boeuf Bouguignon is another
typical Burgundy specialty. It's a beef stew marinated with Burgundy red wine.
The best-known regional product is Mustard de Dijon, secretly produced in the
town of Dijon.
This strong mustard is used in vinaigrette, sauces and nicely compliments red
meat.
Normandy
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A
display of cheeses |
Normandy is renowned
for the quality of its dairy products and apples. The region is home to the
world-known Camembert cheese. Originally made more than 200 years ago in the
lovely village of Camembert, genuine Camembert cheese is exclusively
produced in Normandy. Apples also play an important part in the Norman cuisine.
They are not only used in desserts, but in alcohol and liquors. The region is
famous for cider and a strong apple brandy called Calvados. A mixture of Cider
and Calvados, the Pommeau de Normandie is another regional beverage.
In Normandy, it is tradition to drink a glass of Calvados in the middle of a
meal to help digestion. This 200 century-old ritual is called Trou Normand.
Nowadays, a Trou Normand is still served in the middle of a meal, but
as an apple sorbet soaked with Calvados.
Provence
The warm and sunny weather of Provence
produces high-quality fruits and vegetables whose delicious scents can be spotted
in the open markets of Southern France. The basic ingredients of Provençal cuisine
are olive oil, garlic and herbes de Provence. Among the typical provençal
dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers,
zucchinis, onions and olive oil and Salade Niçoise, comprised of lettuce,
tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is
bordered by the Mediterranean Sea, Provençal cuisine also revolves around fresh
seafood. Marseille's
specialty, la Bouillabaisse (seafood bouillon) and Anchoïade (sauce
made of anchovies, olive oil, garlic) are two of the main Provençal specialties.
Southwest France
Cuisine of Southwest
France is made of produits du terroir. Truffles thrive in the
Périgord region. Most popular are the Black Perigord Truffles, rare underground
mushrooms known for a unique taste and aroma. Truffles are used in sauces, omelettes
and numerous other recipes. The other local specialty of the Southwest is goose.
Goose's liver is used to make foie gras, which is a traditional Christmas
and New Year dish in France. The cities of Toulouse,
Castelnaudary, Carcassonne are renown for their Cassoulet,
stew made of sausage and white beans. The region is also home to one of the
oldest cheeses, Roquefort. It has been produced in the village of Roquefort-sur-Soulzon
for centuries.
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A
chef chopping garlic |
Lyon
Lyon
touts itself as the gastronomic capital of France. The city is home to several
world renowned Grands Chefs including Paul Bocuse, Pierre Orsi, Léon de Lyon.
Famous professional cooking schools like the Institut
Vatel and Paul
Bocuse School of Culinary Arts are based in Lyon. Streets are lined
with a multitude of small family-run bistros called Bouchons Lyonnais,
and these serve traditional Lyonaise food. Local specialities include Andouillette
de Lyon (sausage made out of pork chitterlings and marinated with white
wine), Quenelles (light dumpling made of fish), and Rosette de Lyon
(dry sausage made from leg of pork). Lyon is also known for regional cheeses,
such as Saint Marcellin, and locally made chocolates and candies, called Coussins
de Lyon (marzipan sweets shaped and decorated like cushions).
Savoy
Savoy
features a traditional mountain cooking based on cheese and potatoes. Savoy's
cheese-board includes, among others, Tomme de Savoie, Beaufort,
Reblochon and Emmental de Savoie. One of the authentic Savoyard
dishes is Tartiflette, a gratin of potatoes with reblonchon cheese, onions
and bacon bits. Two Savoyard dishes have popularity extended far beyond the
Alps: Fondue,
half emmental, half beaufort cheese melt with Savoy white wine in a special
saucepan and Raclette, raclette cheese melt in a special grill and served
with potatoes, delicatessen products and pickles.
Corsica
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A
dish made with seafood and pasta |
Corsica produces excellent
cheese, meats and deli products known for their singular flavour. It is an unspoiled
island where pigs, goats and ewes are raised freely. Dishes are prepared with
spices exclusively found in the Corsican scrub. Cheese is still made by shepherds
using ancestral ways. These factors, combined with a mild climate, produce unique
and high-quality products. Many Corsican recipes are prepared with Bruccio,
a fresh goat cheese that is only created here. It is used in omelettes, and
with pastas, meats, fish or vegetables. Chestnuts are omnipresent in Corsican
food. They are used in cakes, pies, donuts and custard tarts.
As with all cooking, French cooking is considered an art. And as with any art
form, it has roots in the past, but remains in a constant state of evolution.
French chefs are always striving to maintain high-quality standards, while also
demonstrating creativity.
Bon appétit!
