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French Cuisine

French Cuisine. The standard for all other cuisines …. Catherine de Medici 1500s. Auguste Escoffier 1846-1935. Julia Child 1912-2004. Haute Cuisine. Fancy. Elaborate. Rich. Provincial Cuisine. Simple. Family. Regional. Nouvelle Cuisine. Vegetables. Light. Natural.

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French Cuisine

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  1. French Cuisine

  2. The standard for all other cuisines… Catherine de Medici 1500s Auguste Escoffier 1846-1935 Julia Child 1912-2004

  3. Haute Cuisine Fancy Elaborate Rich

  4. Provincial Cuisine Simple Family Regional

  5. Nouvelle Cuisine Vegetables Light Natural

  6. Foundations of French Cooking Sauces – Hollandaise, Béchamel, Veloute, demi glaze

  7. French Seasonings

  8. Appetizers and Soups

  9. Main Dishes Seafood Frog legs Poultry Roast Lamb

  10. Vegetables and Salads Salade Nicoise

  11. Breads and Baked Goods

  12. Regional Nature of French Cuisine Normandy Brittany Aquitaine Languedoc-Roussillon Provence Burgundy Rhone-Alpes Alsace Lorraine

  13. French Meals Le petit dejeuner Breakfast- usually a light meal with bread and café au lait

  14. Le dejeuner the midday meal- typically the main meal of the day

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