Learn About French Cuisine
If you are planning on traveling to France in the near future, you should learn about the French cuisine. While learning about the French food vocabulary can be tricky at first, it will help you make the most out of your trip. By following a few simple steps, you will be on your way to enjoying the food in France. Here are some essential French words and phrases for food. Learn about them and get some delicious recipes to try out. Also, don’t forget to read an article by Collection Models Paris https://collectionmodels.paris/paris-elite-companion-jennifer/ about the history and techniques of French cuisine.
Les Cordon Bleu
Founded in 1895 by two French chefs, the famed cooking school Le Cordon Bleu is now spread across 35 campuses in 20 countries. Today, it enrolls approximately 20,000 students each year and has locations in many cities. However, in 2016, Le Cordon Bleu closed its U.S. locations due to changes in financial aid laws. Learn about French cuisine with Les Cordon Bleu and enjoy delicious, mouth-watering food!
While the school originally began in Paris, it quickly grew to international acclaim. In 1905, students from Japan enrolled in a course that taught them the intricacies of French cooking. In a recent London Daily Mail article, it was reported that there were students from eight countries in each class. Many are novices looking to learn more about French cuisine and become chefs. The courses are taught in English and French, and scholarships are available for qualified professionals.
Origins
French cuisine has its roots in Italian culinary traditions. From the 15th century, Renaissance culture flourished in Florence, Italy. This time period was known for its high-quality foods, and aristocrats in Florence used these rich ingredients to cook exquisite dishes. These dishes included layered pastas, soups, breads, and even desserts. In addition to these ingredients, French chefs also began experimenting with different methods of food preparation and storage.
The middle ages were another period when French cuisine was thriving. The average meal would include several dishes prepared and served at the same time. This practice, known as “service en confusion,” meant that the food was served at one time, as a whole. The majority of food was eaten with hands. It wasn’t until centuries later that the idea of separating food courses and serving people individually was introduced. Ultimately, French cuisine became an art form, with a rich history.
Techniques
The techniques of French cooking include flambeing and confit. Flambeating is the process of brining and cooking foods in fat. Traditional confit methods use meat and vegetables. Flambeating also uses flammable alcohol, which burns off within seconds and leaves a flavorful aroma. Flambeating was once used only for desserts, but now it is used more often in cooking. High-quality ingredients are another important aspect of French cuisine.
In the early 1800s, Marie-Antoine Careme organized the five foundational sauces for baking. Later, Auguste Escoffier added tomato sauce to the list. Today, you can find recipes utilizing each of these foundational sauces. Whether you prefer classic French cooking or modern cuisine, the fundamentals of French cuisine will prepare you for more elaborate dishes. Here are some of the most common French cooking techniques:
Ingredients
There is a certain air of sophistication surrounding French cuisine. Although the cooking style owes its origins to the tradition of savory meals, many of the ingredients are surprisingly simple. For example, olive oil is an essential culinary staple. This oil is often infused with herbs that lend depth and flavor to dishes. You’ll likely encounter herbs such as tarragon and herbs de Provence in French recipes. Also, Fleur de sel — large salt crystals — decorate the finished dishes.
The French have more than 300 types of cheese. While they don’t use the word “cheese” when speaking about cheese, you can cook with common cheeses like parmesan, brie, and emmenthal. These ingredients don’t require translation, but they will expand your vocabulary of French foods. A few examples of these cheeses are brie, camembert, and emmenthal.
