| French cuisine is the amazingly high
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| | Cuisine Nouvelle is a more contemporary
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| standard to which all other native
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| | form of French cuisine that developed in
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| cuisines must live up to. The country of
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| | the late 1970s, the offspring of
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| France is home of some of the finest
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| | traditional French cuisine. This is the
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| cuisine in the world, and it is created
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| | most common type of French food, served
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| by some of the finest master chefs in the
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| | in French restaurants. Cuisine Nouvelle
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| world. The French people take excessive
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| | can generally be characterized by shorter
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| pride in cooking and knowing how to
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| | cooking times, smaller food portions, and
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| prepare a good meal. Cooking is an
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| | more festive, decorative plate
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| essential part of their culture, and it
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| | presentations. Many French restaurant
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| adds to one's usefulness if they are
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| | cuisines can be classified as Cuisine
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| capable of preparing a good meal.
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| | Nouvelle, but the more traditional French
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| Each of the four regions of France has a
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| | restaurant cuisine would be classified as
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| characteristic of its food all its own.
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| | Cuisine du Terroir, a more general form
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| French food in general requires the use
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| | of French cooking than Cuisine Nouvelle.
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| of lots of different types of sauces and
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| | Cuisine du Terroir is an attempt to
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| gravies, but recipes for cuisine that
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| | return to the more indigenous forms of
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| originated in the northwestern region of
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| | French cooking, especially with reference
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| France tend to require the use a lot of
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| | to regional differences between the north
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| apple ingredients, milk and cream, and
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| | and south, or different areas such as the
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| they tend to be heavily buttered making
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| | Loire Valley, Catalonia, and Rousillon.
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| for an extremely rich (and sometimes
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| | These are all areas famous for their
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| rather heavy) meal. Southeastern French
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| | specific specialty of French cuisine. As
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| cuisine is reminiscent of German food,
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| | time has progressed, the difference
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| heavy in lard and meat products such as
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| | between a white wine from the Loire
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| pork sausage and sauerkraut.
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| | Valley and a wine from another area has
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| On the other hand, southern French
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| | slowly diminished, and the Cuisine du
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| cuisine tends to be a lot more widely
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| | Terroir approach to French cooking
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| accepted; this is generally the type of
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| | focuses on establishing special
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| French food that is served in traditional
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| | characteristics between regions such as
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| French restaurants. In the southeastern
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| | this.
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| area of France, the cooking is a lot
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| | As part of their culture, the French
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| lighter in fat and substance. Cooks from
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| | incorporate wine into nearly every meal,
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| the southeast of France tend to lean more
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| | whether it is simply as a refreshment or
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| toward the side of a light olive oil more
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| | part of the recipe for the meal itself.
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| than any other type of oil, and they rely
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| | Even today, it is a part of traditional
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| heavily on herbs and tomatoes, as well as
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| | French culture to have at least one glass
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| tomato-based products, in their culinary
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| | of wine on a daily basis.
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| creations.
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