BY THE END OF THE END OF THE SLIDE YOU GET AN IDEA ABOUT FRENCH CUISINE

1. FRENCH CUISINE
• THE MOST ANCIENT AND WELL-KNOWN CUISINES IN THE
WORLD
• UNDERGONE A LOT OF CHANGE OVER THE YEARS
• MEDIEVAL TIMES FRENCH CUISINE FLAUNTED ELABORATE
BUFFETS WITH ELEGANT PRESENTAION AND DECORATION
• 17TH CENTURY SAW THE EMERGENCE OF THE HAUTE
CUISINE OR HIGH CUISINE
• POPULARIZED BY FAMOUS CHEF LA VARENNE WHO
MODIFIED HEAVY DISHES INTO LIGHT DISHES

2. • 18TH CENTURY SAW REFINEMENT UNDERTHE GUIDANCE OF CHEF
MARIE ANTOINE CAREME, WHO IS CREDITED FOR CREATING AND
CLASSIFYING MOTHER SAUCES
• 19TH CENTURY THE FRENCH CUISINE WAS MODERNIZED AND
POPULARISED IN HOTELS
• THE FATHER OF MODERN FRENCH CUISINE- CHEF ESCOFFIER WAS
RESPONSIBLE FOR CREATING THE KITCHEN BRIGADE
• 20TH CENTURY SAW MANY INNOVATIONS
• NOUVELLE CUISINE SAW THE PRESENCE OF LIGHT SAUCE, SMALL
PORTIONS AND MULTIPLE COURSES
• POPULARIZED BY CHEF PAUL BOCUSE AND CHEF MICHEL QUERARD

3. GEOGRAPHICAL REGIONS
• LOCATED IN WESTERN EUROPE
• FAMOUS FOR ITS LUSH GREEN MEADOWS, SERENE RIVER AND
MOUNTAINS
• BORDERED ENGLISH CHANNEL AND ATLANTIC OCEAN
• TO THE NORTH EAST OF THE COUNTRY LIES BELGIUM AND
LUXEMBOURG WHILE GERMANY,SWITZERLAND AND ITALY LIE TO
THE EAST
• MEDITERRANEAN SEA LIES IN SOUTH
• SPAIN AND ANDORRA BORDER IT IN THE SOUTH-WEST REGION

5. SOUTH-WESTERN FRANCE
• REGION COMPRISES PROVINCES SUCH AS AQUITAINE, BORDEAUX,
PERIGORD,GASCONY AND THE BASQUE
• THIS REGION BORDERS SPAIN SO IT IS COMMON TO SEE THE
INFLUENCE OF SAFFRON,MUSHROOMS AND RICE ON ITS CUISINE
• PEOPLE REAR LAMB AND SHEEP FOR ITS LIVING
• BORDEAUX IS POPULAR FOR ITS HIGH QUALITY WINES
• MAIN SPECIALITIES OF THIS REGION ARE FOI GRASS, PRUNES,
OYSTERS, AND BAYONNE HAM
• PERIGORD TRUFFLES ARE CONSIDERED TO BE ONE OF FINEST IN THE
WORLD

6. NORTH-WESTERN FRANCE
• REGION INCLUDES PROVINCES SUCH AS BRITTANY AND NORMANDY
• NORMANDY IS FAMOUS FOR ITS APPLES. CIDER BRANDY AND
CALVADOS ARE PREPARED FROM APPLE
• NORMANDY HAS MANY APPELLATION D’ORIGINE CONTROLEE(AOC)
CHEESES SUCH AS CAMEMBERT, BRILLAT-SAVARIN
• CREPE FROM BRITTANY IS FAMOUS EATEN WITH SUGAR AND LEMON
BUTTER SAUCE
• BUTTER FROM BRITTANY IS FAMOUS AROUND THE WORLD

7. EASTERN AND NORTH- EASTERN FRANCE
• REGION INCLUDES PROVINCES SUCH AS ALSACE,FRANCHE-COMTE
AND CHAMPAGNE WHISH ARE KNOWN FOR ITS FAMED SPARKLING
WINE
• CHARCUTERIE IS POPULAR IN THIS PART
• MANY AOC CHEESES SUCH AS BRIE, CHAOURCE, MUNSTER
• THIS REGION PRODUCES ONE OF THE FINEST WHITE WINES
• QUICHE LORRAINE,BABA AU RHUM ARE FROM THIS REGION

8. NORTHERN FRANCE
• REGION INCLUDE PROVINCES PICARDY AND NORD-PAS-DE-CALAIS
• THE COASTLINE TO THE NORD-PAS-DE-CALAIS ARE POPULAR FOR ITS
CRUSTACEANS, MONK FISH AND HERRINGS
• THIS REGION GROWS PLANTS SUCH AS WHEAT, SUGAR BEETS AND
CHICORY
• THE PRODUCE OF THIS REGION IS CONSIDERED TO BE OF VERY HIGH
QUALITY

9. SOUTH-EASTERN FRANCE
• REGION PROVINCES INCLUDES COTE D’AZUR AND RHONE ALPES
• CHEFS SUCH AS PAUL BOCUSE AND FERNAND POINT ARE NATIVE TO
THIS REGION
• USES YOUNG VEGETABLES AND FRUITS IN CUISINE
• FAMOUS CAMARGUE RICE ALSO COMES FROM THIS REGION

10. SOUTHERN FRANCE
• REGION INCLUDES PROVINCES SUCH AS MIDI-PYRENEES AND
LANGUEDOC
• THE CUISINE OF THIS REGION IS KNOWN AS PROVENCAL CUISINE
WESTERN FRANCE
• REGION INCLUDES PROVINCE PAYS DELA LOIRE AND POITOU-
CHARENTAIS
• FRANCE BEST DAIRY PRODUCE SUCH AS BUTTER AND CREAM COME
FROM THE REGION
• FAMOUS BRANDY CALLED COGNAC COMES FROM THIS REGION

11. CENTRAL FRANCE
• PROVINCE INCLUDES AUVERGNE, BURGUNDY,PARIS AND LOIRE
VALLEY
• THE CUISINE OE AUVERGNE IS VERY RUSTIC-MEAL CONSIST OF
HEAVY VEGETABLES WITH BACON AND CHEESE
• BURGUNDY IS FAMOUS FOR ITS RED WINES AND BEEF
• DIJON MUSTARD COMES FROM BURGUNDY
• PARIS IS A REGION OF MULTICULTURAL DIVERSITY

12. POPULAR INGREDIENTS USED IN FRENCH COOKING
• PIG TROTTER- FEET BRAISED IN AROMATIC HERBS AND VEGETABLES,
DEBONED, SLICED AND SERVED WITH PICKLED VEGETABLES AND MUSTARD
• HERRING- OILY FISH -10 INCHES- ATLANTIC OCEAN
• BELON OYSTER- FLAT OYSTER WITH A UNIQUE NUTTY TASTE
• CHAROLAIS- BEEF CATTLE REARED FOR MEAT
• TRIPE- EDIBLE OFFAL OF VARIOUS FARM ANIMALS
• AGNEAU DE PAUILLAC- PAUILLAC LAMB THAT GRAZE ON MARSHES AND
VINES AFTER GRAPES HAS BEEN HARVESTED
• ESCARGOTS- SNAILS COOKED IN GARLIC-FLAVOURED HERB BUTTER
• POULTRY OF BRESSE- AOC CERTIFIED WHITE COLOURED CHICKEN

13. PIG TROTTER HERRING
BELON OYSTER
CHAROLAIS
TRIPE
ESCARGOTS

14. • MOUTARDE DE DIJON- NORMAL MASTARD PASTE ADDED THE JUICE OF
ACIDIC GRAPES INSTEAD OF VINEGAR
• CAMARGUE RICE- SHORT GRAIN RED RICE. WHEN COOKED IT HAS A STICKY
TEXTURE
• GLOBE ARTCHOKES- SHOOTS OF A PLANT CALLED CYNARA CARDUNCULUS
• CHICORY- GREEN ELONGATED LEAVES
• PERIGORD TRUFFLE- HIGHLY FAVOURED VARIETY OF MUSHROOM GROWS
UNDERGROUND
• BRIE CHEESE- SOFT PALE WHITE CHEESE MADE FROM COW’S MILK
• ROQUEFORT- BLUE-VEINED CHEESE MADE FROM SHEEP’S MILK
• SAINT-NECTAIRE- SEMI SOFT CHEESE MADE FROM COW’S MILK
• PETIT BASQUE- BUTTERY YELLOW CHEESE FROM SHEEP’S MILK
• RACAMADOUR- CHEESE MADE FROM GOAT’S MILK

15. MOUTARDE DE DIJON
CAMARGUE RICE
CHICORY
BRIE CHEESE
ROQUEFORT RACAMADOUR

16. • BRILLAT-SAVARIN- SOFT WHITE CHEESE MADE FROM COW’S MILK
• NEUFCHATEL- RESEMBLES CAMEMBERT BUT TASTE IS MUCH SALTIER
AND SHARP
• CHAOURCE- SOFT CHEESE MADE FROM COW MILK
• LANGRES- MADE FROM COW MILK
• MUNSTER CHEESE- STRONG FLAVOURED SOFT CHEESE MADE FROM
COW MILK
• CAMEMBERT- SOFT WHITE MOULD CHEESE MADE FROM
UNPASTEURIZED COW’S MILK
• SAINT-MARCELLIN- SMALL SOFT CHEESE MADE FROM COW’S AND
GOAT MILK
• BEURRE ECHIRE- FINEST VARIETY OF BUTTER

17. SPECIALITY CUISINES
• BAGUETTE- TWO FEET THIN LOAF OF BREAD
• PUREE SAINT GERMAN- PUREE SOUP MADE UP OF GREE PEA AND BACON
• SAUERKRAUT- PREPARED FROM CABBAGE AND ALLOWED TO FERMENT
• QUENELLE DE BROCHETTE- QUENELLES USUALLY POACHED AND SERVED
MASKED WITH A CREAMY SAUCE
• BOUILLABAISSE- TRADITIONAL FISH STEW
• FOIS GRASS- LIVER OF FATTENED GOOSE OR DUCK
• RATATOUILLE- STEWED VEGETABLE
• BLANQUETTE DE VEAU- STEWED VEAL MEAT WITH ROOT VEGETABLES

18. BAGUETTE PUREE SAINT GERMAN SAUERKRAUT
BOUILLABAISSE RATATOUILLE FOIS GRASS

19. • POULET SAUTE CHASSEUR- HUNTER STYLE CHICKEN STEW COMBINED
WITH TOMATO AND MUSHROOM
• COQ AU VIN- CHICKEN BRAISED WITH AROMATIC VEGETABLE
• POT-AU-FEU- TOUGHER CUT OF MEAT STEWED ON A SLOW FIRE ALONG
WITH ROOT VEGETABLES AND HERBS
• BOEUF BOURGUIGNON- STEWED PREPARATION OF CHUNKS OF BEEF WITH
ROOT VEGETABLE IN RED WINE-BASED SAUCE
• GATEAU OPERA- TRADITIONAL CAKE MADE WITH ALMOND SPONGE
• TARTE TATIN- SAUTED APPLES IN SUGAR AND BUTTER AND THEN
COVERING THE PAN WITH PUFF PASTRY AND BAKING IN THE OVEN
• CREPE SUZETTE- FLAT FRENCH PANCAKE THAT IS STEWED IN ORANGE-
FLAVOURED CARAMAL SUGAR
• MADELEINE- SMALL SHAPED CAKE WHICH HAS A SHELL APPEARAANCE

20. POULET SAUTE CHASSEUR POT-AU-FEU BOEUF BOURGUIGNON
GATEAU OPERA
TARTE TATIN CREPE SUZETTE

21. SPECIAL EQUIPMENT IN FRENCH CUISINE
• COCOTTE EN FONTE- IT IS TIGHT FIITING LID ON HEAVY BOTTOM PAN
• PASSOIRE CHINOISE- CONICAL STRAINER
• TERRINE MOULD- CERAMIC MOULD USED FOR MAKING TERRINE
• ESSOREUSE- SALAD SPINNER
• MANDOLIN SLICER- UNIVERSAL GRATER USED FOR SLICING AND
GRATING VEGETABLES
• HACHOIR- HALF MOON SHAPE CHOPPER
• LAME- SHARPE BLADE
• MOULE ASAVARIN- RING MOULD

22. TERRINE MOULD
PASSOIRE CHINOISE
ESSOREUSE
MANDOLIN SLICER
HACHOIR
LAME

23. • FRENCH FRT CUTTER- USED FOR MAKING STICKS OF POTATO
• ESCARGOT DISH- USED FOR SERVING SNAILS
• CREPE SUZETTE PAN
• SAUTE PAN- SHALLOW PAN WITH RAISED SLANTING SIDES USED FOR
TOSSING
• FONDUE POTS- POT IS PLACED OVER A STAND IN WHICH FUEL IS KEPT
BURNING ALL THE TIME TO KEEP THE CHEESE IN A MOLTEN STATE
• BAGUETTE TRAY- BAKING TRAY WITH A WAVY FINISH

24. MOULE ASAVARINBAGUETTE TRAYFONDUE POTS
FRENCH FRT CUTTER
ESCARGOT DISH
SAUTE PAN

25. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR