french cuisine Short History

In 1533, Katerina de  Medici came to marry Henri II
Credited with introducing broccoli, peas, artichokes, sauces, fine pastries, comedy, ballet and Italian bankers to the French
Pre-French Revolution
Food production controlled by guilds
rôtisseurs
charcutiers
patissiers
traiteurs
boulangers

1765: M. Boulanger opened a shop near the Louvre and began to serve “restorants” (rich bouillions)
Angered the guilds by serving leg of lamb and other dishes
The guilds brought suit, but he was allowed to continue

Topography
Mountains
Alps border Switzerland and Italy
Pyrenees border Spain
Oceans
 Mediterranean – hot, dry summers/mild winters
 Atlantic – cooler: apples, fruits and vegetables and abundant seafood
 Rivers
 Plenty of irrigation, grains, fruits, vegetables, cattle and sheep

Commonly Used Ingredients
   Lamb, pork, duck, chicken, beef
   Fish and seafood
   Foie gras
   Butter, cream, cheese
 Apples, pears, cherries

Commonly Used Ingredients
   Truffles and mushrooms
   Vegetables
   Shallots, leeks, onion, garlic
   Wine and brandy (Cognac/Armagnac)

Cooking Methods
    All methods used
    Braising
    Frying
    Baking/roasting
    Broiling
    Poaching/simmering
    Sautéing

Regions
   Strong variations between the cuisines of the different regions
   Dishes are based on what grows best in each area and what is raised there
   Topography, climate and neighboring countries influence the cuisine in each region