Give your food an extra favor with a special sauce


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French Cuisine

Indisputably, one of modern France's greatestA French meal might begin with a hot hors
treasures is its rich cuisine. The Frenchd'oeuvre (or for luncheon, a cold hors
have  an  ongoing  love  affair  with  food.d'oeuvre) followed by soup, main course,
salad, cheese, and finally dessert. The
The cuisine of France is remarkably variedFrench operate with a strong sense that there
with a great many regional differences basedis an appropriate beverage for every food and
on the produce and gastronomy of each region.occasion. Wine is drunk with the meal, but
rarely without food. An aperitif (a light
Culinary traditions that have been developedalcoholic beverage such as Lillet) precedes
and perfected over the centuries have madethe meal and a digestive (something more
French cooking a highly refined art. This isspirited -- say, cognac) may follow. This
true of even the simplest peasant dishes,close relationship between food and wine may,
which require careful preparation and greatin part, closely parallel the evolution of
attention to detail. It is expected that evengreat cooking and great wine making. It is
the simplest preparation be undertaken in theprobably not coincidental that some of the
most careful manner, which means disregardingbest cooking in France happens in some of her
the  amount  of  time  involved.finest wine-growing regions. In Burgundy,
Bordeaux, Provence, and Touraine, wine is as
Of course, the secret to success in a Frenchprevalent in the cooking process as it is in
kitchen is not so much elaborate techniquesthe  glass.
as the use of fresh ingredients that are
locally  produced  and  in  season.French cooking is considered by many to be
the standard against which all other cuisines
French cooking is not a monolith: it rangesare measured (it is also referred to as haute
from the olives and seafood of Provence tocuisine). This standard was introduced into
the butter and roasts of Tours, from thethe French courts by Catherine de Medici in
simple food of the bistro to the fancifulthe 1500s, and later perfected by Auguste
confections  of  the  Tour  d'Argent.Escoffier (1846-1935), who is considered the
Father of French Cooking.



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