French cuisine
The French Kitchen ( Cuisine française ) is the national cuisine of France. It was considered since the early modern period as the most influential country of Europe and coined the kitchen cooking style of the entire European nobility. The so-called haute cuisine originated in the 19th century and became the French national cuisine. But there are also various regional cuisines in France, based on different ingredients, combinations and methods of preparation. The French cuisine is world famous for both its quality and its versatility.
The food in France is an important area of daily life and the care of the kitchen an essential part of national culture. The " gastronomic meal of the French " was recognized in 2010 as an Intangible Cultural Heritage by UNESCO.
- 3.1 Regional Kitchen
- 3.2 Supply episode
History
Early Modern Times
The view that the fine French cuisine of modern times is due to Italian influence in the Renaissance period, and in particular the Italian chefs who with the later Henry II in 1547 brought with Catherine de Medici on the occasion of her marriage to the French court, is widespread. In their time, they kept other common today in Europe table manners and the fork in France collection. Meanwhile, however, represent some cultural historians agree that this representation is false and the influence of Catherine de Medicis is far overrated. At the time of marriage she was 14 years old and her husband was not yet heir to the throne.
"This theory is wrong on two counts: French haute cuisine did not Appear until a century later and then Showed little Italian influence; and there is no evidence did Catherine's cooks had any impact on French cooking in the early sixteenth century. Indeed, French sixteenth -century cooking was very conservative and in general continued the medieval tradition. " "
" This theory is wrong for two reasons: The French haute cuisine appeared a century later and showed little Italian influence; and there is no evidence that Catherine's cooks had any influence on the French cuisine in the early 16th century. In fact, the French cuisine of the 16th century, was very conservative and resulted in general continued the medieval tradition. "
In the 17th and 18th centuries, French cuisine has proved decisive in the kitchens of the noble houses in Europe since the French court was considered culturally leader at this time. The classic Western dishes consequence of soup, main course and dessert as well as increasing the course of a menu with five, seven, nine or even more courses in France was "invented" and began their triumphal march from here in all western kitchens.
Haute Cuisine
The upscale national cuisine, which was established at the beginning of the 19th century in France is known as haute cuisine. It is now regarded in many countries as the culturally most advanced way of preparing food. It was founded by influential chefs such as Marie- Antoine Carême and Auguste Escoffier and the gastrosopher Brillat -Savarin and author with his work La Physiologie du Gout.
Grande Cuisine
The introduction of public restaurants, and thus the access of the French bourgeoisie to upscale culinary arts, led to the popularization of this cooking style and thus its dissemination and institutionalization. The restaurant cooks established a certain level of preparation and the food quality; This trend was reinforced by the emergence of gastronomy criticism. The upscale restaurant kitchen was called Grande Cuisine. In addition, it came in the French upper classes to a consensus on the Essstil with an emphasis on the enjoyment when eating.
Historically important cookbooks
The first printed cookbook in French (Le Viandier ) appeared around 1490 and was long attributed to Guillaume Tirel. It was published over 100 years in numerous editions. More books were the Ménagier de Paris from the late 14th century, and of Chiquart from 1420 you wrote fait de cuisine. It is typical of the French cookbook literature until the 19th century that they exclusively by male authors - written - mainly professional chefs. Le Cuisinier françois 1651 was published by La Varenne, which is considered the first recipe collection of a new cooking style. The courts are now much less seasoned and seasons as in the Middle Ages and even the Renaissance period. After 1660, the first French cuisine encyclopedias published, usually with the addition Ecole ( school) in the title. Great influence was the book Cuisinier royal et bourgeois, which was released in 1691 and was from Massialot.
The first major cookbook of the 18th century Le Cuisinier modern by Vincent de La Chapelle ( 1742), which consisted of five books and several fold-out illustrations contained. One of them, which shows how a table for 100 persons should be covered is more than one meter long. During this period, the era of nouvelle cuisine began in France. However, the most successful cookbook of the 18th century was La Cuisinière bourgeoise ( 1746 ), the first work specifically aimed at women. It experienced over 120 runs in about 150 years and has been copied several times by other authors. The first woman who published a small cookbook that was Mme MERIGOT who wrote a 42- page booklet with potato recipes for La Cuisinière républicaine after the French Revolution in 1795.
Was launched multiple L'Art du confiseur of a Mme Utrecht from the year 1801. The first complete a cookbook author was Manuel de la ville et à la ménagère a la campagne et la femme de la basse - cour in 1805 by Mme. Gacon - Dufour. The most influential male cookbook author at the beginning of the 19th century was Marie -Antoine Carême, a trained pastry chef, whose books contain excellent drawings. His pupil Jules Gouffé differed in 1867 in his book livre de cuisine recipes to Grande cuisine and a simple kitchen. It appeared about 50 years and was unchanged in 2009 reissued. Also in Carêmes tradition was La Cuisine classique by Urbain Dubois and Émile Bernard ( 1856).
The early 20th century was the era of Auguste Escoffier. His Guide Culinaire (1903 ) coined not only French cuisine, but influenced the fine cuisine throughout Europe and in the United States. Less known, but also was very influential Le grand livre de la Cuisine by Prosper Montagné / Prosper Salles, released in 1900 for the first time. However, the main work was Montagnès together with Alfred Gottschalk publishing the Larousse Gastronomique 1938, a lexicon with over 1000 pages, which is a standard work until today.
Characteristics
France is considered to be a land of wine and cheese, of which there are more than 400 varieties. The French sauce béchamel types, sauce béarnaise, hollandaise, mayonnaise and remoulade sauce have been taken along with other of the international haute cuisine. The baguette is almost become a national symbol of France abroad. It is available in different sizes as " Ficelle " as " baguette " and offered as a thick " Flûte ". The standard loaves had until 1986 a state- fixed price, the numerous special breads were excluded.
Regional cuisines
The Normandy in the North West is a region of the dairy industry and the apple orchards. The use of veal, thick Rahmsaucen, the abundant use of butter and drink Calvados are typical here. For dessert, there are often flat apple pie and strong cheese from the region such as Camembert, Livarot or Pont- l'Évêque.
In the neighboring Brittany, the landscape barren and strong sea winds is too salty pastures, so that there are in the departments of Manche and Ille -et -Vilaine salt meadows where sheep are bred, the meat of a typical has pré - salé designated salt taste. Seafood, especially oysters Belon, various cancer types ( tourteau, araignée de mer, crabes ) and lobster are specialties of Brittany, Crêpes also. Of the vegetables Breton Artichokes enjoy a special reputation.
Further south is the Périgord, the area of the geese and the truffle. Foie gras ( duck or goose liver ) and " confit d' oie " ( cooked in their own fat and preserved as geese parts) are produced here.
In southern France, there is a Mediterranean kitchen, but inland is cooked rather hearty. So is one of the specialties of the Languedoc cassoulet, a powerful stew of white beans, herbs, bacon and meat.
The cuisine of Provence features the use of many aromatic herbs, tomatoes, peppers, eggplant and the generous use of garlic and olive oil. The famous Bouillabaisse, a fish stew from Marseille, probably based on a Greek recipe (Marseille was founded by Greeks ) and with rouille, a spicy ginger garlic mayonnaise, eaten.
Further north lies the Bourgogne, home to well-known white and red wines. Charolais cattle and Bresse chickens come from here. The menus can be found next to snails many meat, fish and poultry dishes, mostly with wine sauces.
From Paris comes the onion soup.
In Alsace finally hearty specialties are cooked: sauerkraut, Baeckeoffe ( a strong Schmoreintopf with potatoes and meat), and Tarte flambe fruit tarts.
Special menu
In France, there are famous stews such as pot -au- feu, coq au vin, Poule au pot or cassoulet; there are country-style cuisine. In Haute Cuisine a multi-course menu is mandatory, in the simplest case consisting of a starter, main course and dessert, including wine and water are drunk and in the north beer. Inserts in the German sense, there is not, potatoes are considered vegetables, but a bread basket is always on the table.
In a bistro or one of the rare now " broths ," that is the cheapest restaurants where the office workers take their meals to maintain, you can at lunch time expect a three course menu, which is about of warm leeks with vinaigrette, a Onglet à l ' échalote - a seared steak with shallots and red wine sauce - and a crème au caramel, or even a coffee there. Usually, you have the choice between two or three dishes for the daily special at every gear. In large restaurants is eaten à la carte.