French Culinary

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For the connoisseur of fine food and drink look no further than exquisite French Culinary. Whether you are a French culinary enthusiast or professional, emphasizing the importance of French culinary terms as it refers to special cooking techniques unlocks the secret of understanding the art of fine cooking. From au beurre (with butter), au gratin (sprinkled with cheese or breadcrumbs and browned), brunoise (food that is finely diced into approx. 1/8-inch cubes), julienne (Consommé or broth garnished with long thin strips of vegetables), sauté (To fry lightly in fat in a shallow open pan), confit (A condiment made by cooking seasoned fruit or vegetables, usually to a jamlike consistency), blanch (To scald (food) briefly, as before freezing or as a preliminary stage in preparing a dish) and many others terms enable you to prepare cuisine like a master chef.

The Culture and Traditions of French Regional Cuisine

Burgundy Cuisine

Burgundy is truly the land of milk and honey. Formerly the territory of the famous dukes, it now includes the regions of Yonne, Nièvre, Côte d’Or, Saône and Loire and boasts a wealth of specialty products and a long culinary tradition. Burgundy’s finest product is its wine. No other wine-growing region in the world has such an ingenious system that takes into account even the finest variation in soils, climate, orientation of the vineyard and skills of the wine growers – the terroir.

Normandy Cuisine

Normandy produces a large variety of agricultural products, and local markets are resplendent in fresh produce and cheeses. Famous pastry creations such as Bourdelots, apple tarts, fritters and sorbets originated in Normandy, along with the liqueurs Calvados, Pommeau, Cider and Bénédictine. A sample evening menu could include Mussel Soup of Étretat, Fresh Crab and Walnut Salad, Pan Seared Duck Breast with Honey Apple Sauce, Rosemary Pear Sorbet and Mirliton Tarts of Rouen.

Parisian Cuisine

In France the Parisian region is by far the smallest, but its cuisine is also one of the most rich and flavourful. The style of cooking known as la grande cuisine comes from Paris and dates back to medieval times when royal chefs competed to see who could concoct the most elaborate dishes. French cooking, also referred to as haute cuisine, is considered by many to be the standard against which all other cuisines are measured.

A sample menu may include Beef Consommé Celestine, Salmon Tartar Dijonnaise, Rabbit in Tarragon Mustard Sauce Parisian Style, Roasted Garlic Mashed Potatoes, and Choux Chantilly Caramel Sauce.

Provençal Cuisine

	As simple as they are exciting, the culinary traditions of Provence and the Southern Alps entice lovers of sunny, colourful cuisine and seduce the most demanding palates. The flavours and aromas reveal worlds that are echoed by the lively market stalls.
	A sample menu could include Stuffed and Roasted Mussels Setoise, Crusted Rack of Lamb with Artichokes and Garden Aroma, Potato Anna, Tomato Provençal and Thyme Apple Tart with Almond Cream.

A combination of French Culinary terms combined with the traditions of French Regional cuisines makes for fine food and drink for even the most demanding gourmet.