France

Country - France

Cuisine Description - The French cooking style is considered to be one of the most refined, modern and elegant manners found in cuisines all over the world. Food is part of their culture, and famous French chefs make most exquisite dishes after original French recipes that have made France famous since centuries ago. However, the diversity and changes that characterize this cuisine are what makes it interesting. By the early eighteen century, bread and cereals were the basic ingredients in the daily diet. French fries have been introduced to this country in the XVIII century and gained so much popularity that they have been kept as part of the traditional French cuisine. Only with the beginning of the XIX century food has become a social etiquette and more sophisticated dishes emerged, mainly served in high societies. The improvement of transportation, especially the introduction of train, marked the culinary revolution, since every peasant had access to more elaborated meals, ingredients and condiments. Vegetables that grow on fertile French lands include potatoes, green beans, carrots, turnips, aubergines, courgettes, famous French mushrooms, like champignons, oyster mushrooms, porcinis and truffles. As a tradition kept along the course of history, wineries are spread all over the country, producing most refined French wines, served daily by locals.

The typical France cuisine has techniques and methods common to all country’s regions, but differences such as the use of butter in the northern parts, duck fat in the southern ones, and olive oil in the southeast, will give different flavors to your meals. Also, the eastern parts of France are greatly influenced by the German cuisine, the lard, sausages, beer, and sauerkraut being part of the regional eating custom.
Auvergne is the place to fine sautés, shallots blue or tomme cheese. The famous Crêpes highly originate in the Brittany area, where you can also find Pork dishes and prune flans. Burgundy is well known for Beef or fish stews in red wine, Gougère, and the escargots (snails baked in shells with parsley butter). Quiche Lorraine, famous in most european restaurants, originates in the Lorraine region, together with Potée and Pâté Lorrain. Mediterranean influences in the French cuisine can best be spotted near Côte d'Azur/Provence.
In the Alsace region, sauerkraut with sausages, salt Pork and potatoes, spätzle, Baeckeoffe, Bredela and kouglof are just some of the main dishes you will find in the local cuisine. The Alp region is highly influenced by the Swiss cuisine, among the main recipes being the raclette (melted cheese served with potatoes, Ham and often dried Beef), fondue savoyarde, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese and cream
In the Artois-Picardy region, stews are the main dish available. Fish or Beef is commonly used in the stews with vegetables, with other types of meat, and sometimes stewed in beer. Copyright Recipes Wiki