subject: Nation Of Gourmets - France [print this page] Nation Of Gourmets - France Nation Of Gourmets - France
* Italian, Spanish, and Greek meals are all about"Are you hungry? Eat this."
* French food are well conceivedand wiser recipes yielding finer meals.
These words are dedicated to travelers wanting toacquire the kind of knowledge that denotes finesse .
France is a country blessed with large areas of climate and soils that give life to very fine produce. French people know it, and they use it wislely asthey becomepassionate in the process of cookingfiner foods. So much so thatin small towns throughout France ~and some not so small~businesses close at or around noon and re-open two or three hours later. French people's passionfor food makes it mandatoryto dedicate time to eat, and to do soin a peaceful environment at homewith family members or with dear people at a cozy local bistro.
When it comes to French food. there is something vital to consider, and that isthe quality of ingredients.French folks are deeply convinced that onlythe freshest locally-grown ingredients yield better and tastier foods; and not less important,they are loaded with nutrients when compared with foods transported from afar or arriving in cans.
Coastal regions such as Brittany and Normandyfavor ocean fish which isused it more often and in more varied ways than inland areas. On the other hand, Burgundy wine-country has rich red meat dishes and creamier sauces due to Burgundians excelling at raising cattle and by the economic prosperity of their region over the centuries. On the other hand,more remote areas ~such asmountain regions~ have traditionally exceled at making most of the officially-recognized 450 ~approximately~ different French cheeses. Throughout the south and Mediterranean coast, however, French foods are cooked with much less red meat but more Olive Oil, vegetables, fruits, Herbes de Provene, and sea fish as opposed to ocean fish.
Let'selaborate on French food'smain cuisines.
* Haute Cuisine - It is the classical French food cooking. It isvery tasteful, sophisticated, and delightfully presented on the dish. There is an emphasis on precision, uniformity, and elegance. Even color is taken wellinto consideration.Meals tend to be heavy, butso enjoyable due to the use of creams. The type of cooking of this French food, the grandiose taste, the presentation, andthe finest ingredients make Haute Cuisine costly by comparison; but worth it.
* Classical Cuisine - It is also known as Cuisine Bourgeoise. This cuisine is about classic French food which used to be regionalbut is no longer regional. Food is rich, filling, and many dishes use cream-based sauces, but not all.
* Cuisine du Terroir - This cusine is becoming less popular. It is somewhat rustic, and French people is traditionally used to a more elaborated cuisine.
* Cuisine Nouvelle - The new kid in the block was born in 1970s to counter-actHaute and Classical schools. Food is simpler, less elaborated, and quicker to prepare. It shares with all Franch cuisines emphasis on local, super fresh, and seasonal ingredients.
Something Vital - Wine & Cheese
French people have a special relationship withwine. They make it part of everyday meals, and their wineis neither expensive nor reserved for special occasions. Cheese is also very special, and expect it to often beserved as a course in itself. Cheese is served after the main meal ~along with slices of a baguette~ but before dessert. As expected from the French, wine must match cheese AND food being served with.
Travellers visiting France for the first time ~or for the fifth time~ should know about the basics of French food. They willsend the message that knowledge imparts on others, and they will be able to more deeply enjoy French food as well as this magnificent European country and its people.
Bon Voyage to the land of Louis Pasteur, Gustave Eiffel, and Pierre Renoir... et Bon Appetit!
