French cuisine can be referred to as a style pertaining to cooking resulting from the country of France. This term has evolved from years of political and social change. Middle ages hold the credit of bringing abundant banquets to upper class through heavily seasoned, ornate food made by chefs like Guillaume Tirel.
However, the age of French Revolution witnessed a move towards fewer spices, along with utilization of herbs on a liberal level and various refined techniques; starting with Francois Pierre La Varenne. This modus operandi was developed further by the renowned cook of Napoleon Bonaparte. French cuisine got codified by Georges Auguste Escoffier in the twentieth century, thereby becoming the contemporary version of ‘haute cuisine’. Major work of Escoffier; however had no regional character left to have been found in French provinces. Guide Michelin and Gastro-tourism helped a great deal in bringing people to countryside at the time of 20th century, for sampling this peasant and bourgeois cuisine belonging to France. Basque cuisine had also been greatly influential over cuisines in southwestern region of France.
Dishes and region differ as per the region. There’re many regional dishes which have turned out to be both, provincial and national. Several dishes, which were regional once upon a time, however, have now proliferated in diverse variations all over France. Wine and cheese form the main portion of cuisine, thereby having played different roles, both, nationally as well as regionally with Appellation d’origine controlee, i.e. AOC.
National Cuisine
French Cuisine is being evolving extensively since ages. Getting started in Middle Ages, the creative and unique cuisine started getting formed. Several political and social movements, along with works of chefs got together for creating this movement. Styles of cuisines of France have been named differently since the last few years. They have been codified by different master chefs as well. During the years of active service, such chefs had been held in a high esteem for the contribution made by them towards the country’s culture. National cuisine got developed in the capital city primarily with chefs serving French royalty. However, it subsequently spread all through the country. Export to the overseas also started taking place.
Dishes commonly found on national level
There’re several dishes which are considered a part of national cuisine of France today. Most of them come from the ‘haute cuisine’ in fine-dining realm. However, many others are the regional dishes which have turned out to be a norm all through France. Let some light be thrown on some most common dishes that are available on the national level in France.
Canned food
The canned foods of national level in France include cassoulet, duck confit, choucroute garnie, quiche, potee, pate, choucroute garnie, spatzle, baeckeoffe, kouglof, bredela, beerawecka, mannala, tarte flambee, baba au rhum, etc.
Pastries and desserts
The pastries and desserts of national importance from the point of view of France include crème brulee, mille-feuilles, choux a la crème, tartes aux fruits, religieuse, Madeleine, tarte tatin, éclairs, profiteroles, etc. You name the pastry and it’s on your platter.
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