Learn more about French cooking

Introduction to French cooking 

Ideally situated in Europe, France benefits from a variety of geographies, climates and terroirs  providing for a wide range of quality ingredients from fresh fish, outstanding meat, all kind of vegetables, almost 600 types of cheeses and fruits from north to south not mentioning vines and olive trees.   

The French cuisine has a long history. In early times it developed under the influence of neighbor ing countries such as Spain, Italy, Germany and Belgium. It later moved towards a truly original model with strong regional identities. 

 

Cuisine gastronomique  

 

 

French cooking has not being really codified before the 19th century. At that time, cooking writer and chef Auguste Escoffier formalized recipes looking to define a quintessential French style, turning French cooking into “haute cuisine” with an universal reach. In the 70’s, a group of young chefs initiated the “nouvelle cuisine” movement. Objective was to renew the traditional “haute cuisine” by lighting-up menus, focusing on ingredients, reducing sauces and simplifying presentation.

 

Rich provincial cooking

 

Bistro tradition 

In Paris, Strasbourg, Dijon, Lyon, Bordeaux, Marseille you will find authentic bistros offering traditional simple dishes and popular French classics such as boeuf bourguignon, roasted chicken and fries, terrines, oysters. Young chefs are refreshing recipes bringing in new influences from the world.   

World influences  

 

 

Diversity is a key word for French cooking. Today it ranges from Michelin starred cuisine to regional specialities and home-made diners. From popular bistro classics to recipes bringing in strong Mediterranean and African flavors such as pistou, couscous and tajines. 

 

Wine, cheese, bread, produits du terroir and much more  

 

Wines, bread and cheeses are also central to French gastronomy. In addition to world famous vineyards such as Bordeaux, Burgundy and Champagne, little gems are to be found in the Rhone, in Languedoc or Alsace. Vignerons are increasingly moving towards a biodynamic approach and sustainable winemaking.

Baguette, ficelle and pain de campagne are the companions of breakfasts, lunches, aperitifs and  diners. French pastry tradition is flourishing and a bunch of young pastry chefs are pushing the limits of cake’s creativity.

A wide variety of cheeses is produced in France. More than 500 types of cheeses exist. In addition to the well known Camembert, Comte, Munster or Roquefort a myriad of delicious local cheeses are crafted everywhere in the territory.