A style of cooking originating from France.

1. French Cuisine
By: Prabin Maharjan

2. Origin
• French Cuisine is a style of cooking derived
from the nation France.
• French cuisine is considered to be one of the
world’s most refined & elegant style of
cooking.
• French cuisine was codified in the 20th
century by Georges Auguste Escoffier to
become the modern version of haute cuisine.

3. • Gastro-tourism and the Guide Michelin helped
to bring people to the countryside during the
20th century and beyond, to sample this rich
bourgeois and peasant cuisine of France.
• Presentation of food is also important to the
French.

4. Influenced by
 Italian cuisine is known as mother of western cuisines,
and has contribution on France influence as well
 The great-granddaughter of Lorenzo the magnificent,
catherine married the young man who later became
HenryII of france; she brought with her retinue of
florentine cooks
 ‘La Varene’s cookbook was pass before french cuisine
by the Sun King
 Alsace is heavily influenced by German food culture.
 The southern region of France has a large North African
immigrant population, so the cuisine here is highly
influenced by North African cuisines.

5. Influence to
 French influence runs deep in the cuisine of
the Northwest
 French cooking was local- seasonal-substainable-
spread the message- influenced
most countries
 France became modern life style of food, with
progressed cuisine from simple substance to
powerful, deeply held symbol of identity
 French cuisine, now, is Lifestyle

6. REGIONAL INFLUENCES ON FRENCH
FOOD
1. Local availability-
The French, a nation of gourmets, know that the
best food is made from local ingredients, which
are fresher and of better quality than items which
have been transported long distances.
2. Neighboring countries and immigration-
Areas of France which border on other countries
have incorporated some of the cuisine of their
neighbors.

7. 3. History and economic conditions-
The culture, lifestyle and economic conditions
over a long period of time have formed the
development of local food traditions.
4. The Italian connection-
In 1533, Catherine brought an entourage of
Italian chefs with her to France, who
introduced to France a variety of dishes, food
preparation and dining practices.

8. COOKING STYLES
1. Classical French cuisine
This includes all the classical French dishes which
were at one time regional, but are no longer
specifically regional. Food is rich and filling, with
many dishes using cream-based sauces.
2. Haute cuisine
It is classical French cuisine taken to its most
sophisticated and extreme. Food is elegant, elaborate
and generally rich. Meals tend to be heavy, especially
due to the use of cream and either large portions or
many smaller portions. There is a strong emphasis on
presentation and the meal is expensive

9. INDISPENSABLE INGREDIENTS
Wine and cheese
• Aside from bread and water, the most common
accompaniments to a French meal are wine and cheese.
• Unlike other countries, in France wine is considered a
standard part of everyday meals, and is neither expensive
nor reserved for special occasions.
• With everyday meals, ordinary wines are served, although
it is expected that the style of wine match the style of food
• 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.

10. Commonly Used Ingredients
• Lamb, pork, duck, chicken, beef
• Fish and seafood
• Butter, cream, cheese
• Apples, pears, cherries
• Truffles and mushrooms
• Shallots, leeks, onion, garlic
• Wine and brandy (Cognac/Armagnac)

11. Commonly Used Herbs & Spices
• Fennel
• Marjoram
• Rosemary
• Sage
• Tarragon
• Thyme
• Lavender

12. POPULAR FRENCH DISHES
• Coq au vin
It is a French braise of
chicken cooked with wine,
lardons, mushrooms, and
optionally garlic. While the
wine is typically “Burgundy”
many regions of France have
variants of coq au vin using
the local wine, such as “coq
au vin jaune” (Jura).

13. • Boudin Blanc
It is a white sausage made of
pork without the blood. Pork
liver and heart meat are
typically included. It is a
delicate dish as Milk is used in
French version. It is Sautéed
(fry briefly over high heat) and
grilled.

14. Classification of French Cuisine
1. Paris and Île-de-France: Paris and Île-de-France
are central regions, so almost anything from the
country is available in this region.
2. Champagne, Lorraine, and Alsace: Apart from
ham, the world famous sparkling wine
Champagne comes from the Champagne
district. Fine fruit preserves are popular in
Lorraine.
3. Nord-Pas-de-Calais, Picardy, Normandy, and
Brittany: The coastline supplies an array of
seafood and fishes.

15. 4. Loire Valley and central France: Liquors made
from Guignolet and Belle Angevine pears are
prepared in this region.
5. Burgundy and Franche-Comté: Apart from the
world famous Burgundy wines, this region is
known for pike, perch, river crabs, snails, and
poultry.
6. Lyon-Rhône-Alpes: The Rhône valley is famous
for its fresh fruit and young vegetables.