Overview
France is a nation of food lovers and the food culture contains some interesting facts. Food is to be enjoyed and savoured, for example, lunch time in France is usually two hours long just for this reason. Except for large cities, almost everything closes from noon until two pm when French restaurants are open for lunch.
There are many restaurants operating in France with over 5,000 restaurants in Paris alone. With so many restaurants, there are many food guides to assist. The most famous and successful restaurant guide in France is the Michelin Guide Rouge, which has approximately 50% market share. It has enormous influence; the award of a single star by the Guide Rouge to a restaurant can add 25% to its turnover and the loss of a star can mean financial ruin for a restaurant.
The French consume enough cheese to provide 25 kg of cheese per person, making them the largest cheese consumers in the world. In addition the French produce over 300 different kinds of cheese. In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert. This typically consists of a platter with three or four different cheeses, from which guests can slice pieces according to their preferences. Slices of a baguette are typically provided at the same time.
A truffle in the west sometimes means chocolates but in France, truffles are edible underground fungi. Believed to be an aphrodisiac, they are a favourite food in France. They are cultivated by men called trufficulteurs, who use trained pigs or dogs to hunt by smell alone for the truffles, which smell like walnuts or sunflower seeds.
In 1652, the first French cookbook appeared. "Le Cuisine François," was written by a famous French chef, La Varenne, and it showed how French cuisine had become a vital part of cooking and dining in Europe. The book provided many preparation methods, including making a roux (a mix of flour and butter used for thickening soups and sauces). Before roux, the French, and others, had simply put bread in the soup to thicken it. Changes like these would make French cooking the most important type of cooking in Europe, and then the world.
There are four approaches to French food:
· Classical French cuisine which is rich and filling, with many dishes using cream-based sauces.
· Haute cuisine is classical French cuisine taken to its most sophisticated and extreme. Food is elegant and elaborate with a strong emphasis on presentation. Only the finest ingredients are used and the meal is correspondingly expensive.
· Nouvelle Cuisine was developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on seasonal ingredients.
· Cuisine du terroir focuses on regional specialities and is somewhat more rustic in nature. Local produce and food traditions are the main focus.
There are many restaurants operating in France with over 5,000 restaurants in Paris alone. With so many restaurants, there are many food guides to assist. The most famous and successful restaurant guide in France is the Michelin Guide Rouge, which has approximately 50% market share. It has enormous influence; the award of a single star by the Guide Rouge to a restaurant can add 25% to its turnover and the loss of a star can mean financial ruin for a restaurant.
The French consume enough cheese to provide 25 kg of cheese per person, making them the largest cheese consumers in the world. In addition the French produce over 300 different kinds of cheese. In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert. This typically consists of a platter with three or four different cheeses, from which guests can slice pieces according to their preferences. Slices of a baguette are typically provided at the same time.
A truffle in the west sometimes means chocolates but in France, truffles are edible underground fungi. Believed to be an aphrodisiac, they are a favourite food in France. They are cultivated by men called trufficulteurs, who use trained pigs or dogs to hunt by smell alone for the truffles, which smell like walnuts or sunflower seeds.
In 1652, the first French cookbook appeared. "Le Cuisine François," was written by a famous French chef, La Varenne, and it showed how French cuisine had become a vital part of cooking and dining in Europe. The book provided many preparation methods, including making a roux (a mix of flour and butter used for thickening soups and sauces). Before roux, the French, and others, had simply put bread in the soup to thicken it. Changes like these would make French cooking the most important type of cooking in Europe, and then the world.
There are four approaches to French food:
· Classical French cuisine which is rich and filling, with many dishes using cream-based sauces.
· Haute cuisine is classical French cuisine taken to its most sophisticated and extreme. Food is elegant and elaborate with a strong emphasis on presentation. Only the finest ingredients are used and the meal is correspondingly expensive.
· Nouvelle Cuisine was developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on seasonal ingredients.
· Cuisine du terroir focuses on regional specialities and is somewhat more rustic in nature. Local produce and food traditions are the main focus.