International Cooking: A Culinary Journey, 2E

1. International Cooking: A Culinary Journey, 2E Chapter 3 France

2. History • Romans (125BC to the late 400s) • Germans (from east) • Celtics from Britain • Vikings from Scandinavia Many invaders from all sides

3. Catherine de’ Medici of Italy • came to France to marry the future king, Henry II in 1533 • brought fine Italian chefs • introduced the Italian splendor in table setting • brought many new foods including broccoli, peas, artichokes, sauces • introduced fine pastries

4. Haute Cuisine • literally means “high cooking” • began with Catherine de’ Medici • reached perfection with Chef Georges Auguste Escoffier (1846–1935) • large, elaborate meals with numerous courses of rich foods • grand presentation of foods • wine cellars • beautiful serving pieces • excellent service

5. French Revolution • 1789 • end of great opulence and wealth for the aristocracy and extreme poverty for the lower class • France became independent • introduction and proliferation of the restaurant

6. Nouvelle Cuisine • started with Fernand Point in the 1900s • transformed classic French dishes into healthier ones • this lighter cooking used less butter, fat, and cream

7. Topography • Alps • on the east and southeast • form border with Switzerland and Italy • Pyrennes • on southwest • forms border with Spain

8. Mediterranean Sea • on south • hot, dry summers and mild winters • olives, grapes, and a myriad of fruits and vegetables • Atlantic Ocean • on west and northwest • cooler climate • seafood, apples, and many fruits and vegetables

9. Cooking Methods Use All Preparation Methods • braising • deep-frying & sautéing • boiling & poaching • baking & roasting • broiling

10. Regions Normandy • northwest • coast, dairy country, orchards, and farmland • apples and calvados (apple brandy) • use lots of cream and butter, cheeses

11. Brittany • harsh climate • simple and hearty food • buckwheat, whole grains, pork, and seafood & shellfish, particularly oysters • crêpes

12. Ile de France • north central region - Paris & surrounding countryside • soups - consommés, cream soups, thick purées • classic French onion soup with topping of cheese and bread • pâtés • Brie cheese • pomme frittes originated here

13. Burgundy • just east of central region • produces much wine • all types of mushrooms • beef and pork • mustards • pork fat is the fat of choice • boeuf bourguignon • coq au vin • escargot, snails prepared with garlic butter

14. Lyon the gastronomical capital of France

15. Alsace and Lorraine • northeast • onion tart • choucroute, a dish containing sauerkraut cooked with sausages and meats and accompanied by boiled potatoes • noodles, dumplings, and spaetzel • pork • charcuterie • hearty German foods

16. south tomatoes olives & olive oil garlic peppers anchovies many herbs goat cheeses Provence

17. Basque region • southwest • high, rugged Pyrenees mountains • seafood • pork • tomatoes • mild and spicy red peppers

18. Cuisine • regional cookery • simpler preparations • used foods available within each region Two Different Cuisines

19. classical cookery • used by upper class and aristocracy • food and wine ranked as some of life’s greatest pleasures • marriage of sauces with dishes

20. Marie-Antoine Careme (1784-1833) • father of French classical cuisine • introduced symmetry and order to cooking • balanced flavors and textures of foods within individual courses and throughout the meal • thought the entire meal must unite to form a pleasing, whole experience • created centerpieces from pastry materials that were replicas of the architectural masterpieces found throughout the world • wrote cookbooks with exact measurements

21. Georges Auguste Escoffier (1846–1935) • known as “the king of chefs and the chef of kings” • credited with adapting classical cooking for the modern world • reorganized the kitchen, developing stations for kitchen personnel - assigned cooks to brigades or teams • initiated serving the meal in courses • made all garnishes and centerpieces edible • reduced the size of menus • wrote several cookbooks containing more than 5,000 recipes

22. French consume bread at every meal. • To insure high quality, the government regulates bread standards. • Each area specializes in grapes that grow best in that region. • They produce wine made with that type of grape. French create some of the finest wines and other spirits in the world.