French cuisine is the most disciplined cuisine in the culinary world. One has to be perfect with the basics to master the classics in French cuisine as French cuisine is the most traditional cuisine which does not allow short-cuts or fusion. The basics of French cuisine demands perfection in pastry doughs and sauces. French cuisine is diverse and so are the cooking methods. For instance,northwest France uses butter and cream, southeast cuisine makes the maximum use of olive oil, herbs and tomatoes, southwest France is famous for foie gras, porcini mushrooms (cepes), and gizzards and prefers the usage of duck fat.
The common vegetables used in French cuisine are potatoes, green beans, leeks, carrots, aubergines, zucchini and mushrooms, fruits commonly used in French desserts are oranges, apples, peaches, grapes, tomatoes, tangarines, apricots and pears and the meats that are cooked by the French includes chicken, turkey, goose, veal, guinea fowl, duck and lamb meat.
The French food starts with a light breakfast, which comprises of bread, butter and jam, which also includes a bowl of cereals and fruit. The French meal starts with a cold hors d’oeuvre and in dinner a hot one, followed by amain dish consisting of meat, fish, vegetables or pasta and the dessert consists of cheese or cakes. The lunch and dinner is usually followed with a cup of coffee.
The French dishes include French breads, souffle, steaks, oysters, cheese, rooster simmered in wine and beef stew, while the drinks include wines and beer. The famous alcoholic drinks are Pastis in South and cider in the northwest.
French cuisine and its varied scope cannot be filed in a single post my later posts shall throw more light on this exotic cuisine, until then you can enrich yourself with the philosophy of French culinaria at: Cuisine Net
