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French Cuisine

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




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