Traditional Cookery French Cuisine

When speaking of fine foods, whether for home or commercial cookery, French cuisine is renowned worldwide. Over 90% of all cooking schools use French style of cooking as a basis for teaching students the elements and techniques. It is also claimed that some of the world's best chefs are French such as Georges Auguste Escoffier and Fernand Point.

In Paris, many up market restaurants serve elaborate dishes with heavy sauces and garnishes, served with fine wines. These foods are very refined and adapted from more regional dishes to suite the Parisian style.

In regional areas, French cuisine is very varied with different dishes being based on the particular produce of the area. Normandy is reknowned for rich cream, apples and seafood dominate this areas cooking. Pastries like tarte Normande are famous and cider is made from the beautiful apple grown in the area. Other famous dishes from the area include moules a la creme Normande which combines mussel and creme. Camembert cheese also originated in Normandy.

From Brittany comes those delicious pancakes known as crepes. The most common types are crepe beurre-sucre, which is made with butter and sugar, although sweet or savory fillings are both popular along with seafood from the coastal regions.

It is obvious what comes from Champagne, but because of its' closeness to the Belgian border there are some dishes of Flemish influence and due to the cooler climate many dishes using potatoes, cabbages, beets, watercress, endive and leeks are served. Carbonnade de boeuf is a traditional dish. Pastries are basic with waffles consumed with sugar and fresh cream a favorite desert.

The regions of Alsace and Lorraine with their German influence have dishes such as a stew consisting of marinated meat and vegetables and choucroute alsacienne is pickled cabbage flavored with juniper berries and usually served with sausages, bacon or pork knuckle called Baeckeoffe. All kinds of savory pies and tarts are enjoyed and from Lorraine comes the famous quiche lorraine.

Burgundy and Bordeaux dishes are made using the areas wonderful red and white wines with Burgundy being known for its boeuf bourguignon. Dijon mustard is also made here. Coq au vin (chicken in red wine) is another favorite. It is in this region you'll find the biggest escargot (snails) in France. Bordeaux is cattle country and its most famous dish is entrecte marchand de vin, which is rib steak prepared in a rich gravy made with Bordeaux wine, butter, shallots, herbs and bone marrow.

Languedoc-Roussillon and Gascony are located on the Spanish border and with a predominance of tomatoes, peppers and spicy sausage, many of the dishes are similar to those of Spain. Casserole with meat and beans and a similar called ouillade are favorites for the area. The locally prepared Bayonne ham is usually served sliced with bread but is also the basis of jambon la Bayonnaise.

In the south of France around Provence come the specialties of ratatouille and salade Nioise. With high quality fruit, vegetables and herbs many salads and vegetable dishes are served.

For either fine dining or the teaching of cookery, French dishes, styles and techniques seem to be the standard all chefs aspire to and many wonderful dishes we enjoy today are modifications of traditional French cuisine.