French cuisine has a long and extraordinary history. Over time, food preparation in France has had a range of influences. The country’s cooking methods and delectable dishes have spread to many corners of the globe, where they have sometimes altered traditional recipes. Let’s take a brief look at this unique cuisine and what it has to offer.
Through the ages
Medieval France was the setting for opulent banquets enjoyed by the aristocracy. This is where dukes, cardinals, and other affluent members of the ruling class dined and socialized over long tables laden with all manner of enticing dishes. Care was taken with how food was presented, and meat was commonly carved at the table. Pies and heavily seasoned sauces were typical fare, and an assortment of desserts made from spiced hardened sugar and honey finished off the meal.
The ingredients depended on what was in season and what could be preserved by drying, smoking, or packing in brine. Beef, fish, poultry, wild game, bacon, and sausage were flavored with local herbs and spices from the Middle East. Vinegar and sugar or honey were often combined to add a sweet-sour flavor. An early cooking method involved straining and pounding cooked food to make a mush or paste.
Through the ages, there were a range of impacts on the cuisine of France. The 16th and 17th centuries saw foods imported from other lands incorporated into recipes. Smaller, lighter meals became an option, coinciding with the publication of “haute cuisine” cookbooks. During this period, marinades were introduced.
The 18th and 19th centuries featured various sauces used as bases and a complex cooking method known as “grande cuisine.” Souffle recipes made an appearance, and expensive ingredients were often used in many dishes. Finally in the 20th century, “nouvelle cuisine” was presented to describe a simpler approach that relied on shorter cooking times, fresh ingredients, lighter seasonings, modern equipment, and innovative food combinations.
French culinary terms
There are some pretty specific cooking methods used in French cuisine. What characterizes each of these techniques is the focus on attention to detail, as well as the level of patience and skill needed to accomplish the desired results.
“Braising” refers to cooking meat or vegetables on a stovetop, covered, and on low heat until tender. At the start, the ingredients are seared at a high temperature to lock in the flavor. The heat is then lowered, and the food is cooked in a liquid, usually fat, stock, or wine to achieve the desired flavor.
Another French cooking term is “confit.” Basically, this means to salt food and then cook it in fat. While it began as a way to preserve meat, confit has graduated to an approach used in traditional dishes like duck confit. And, the method is not just confined to meat; it can also apply to vegetables.
If you’ve ever seen a dish set on fire, this is known as “flambe.” It involves first dousing the food in flammable alcohol and then letting the alcohol burn off for several seconds. The flavor of the alcohol remains, enhancing the taste. It’s frequently used in restaurants to add to the dining experience.
“Mise en place” is a French culinary term meaning “everything in its place” and is about making sure that all cooking implements are laid out for easy access before starting a recipe. In addition, all ingredients should be measured in advance.
Finally, “sautéeing” pertains to coating a pan with butter or olive oil, turning up the heat to medium or high and putting food into the pan once it has heated up. In French, “sauter” means “to jump,” as ingredients do when they’re cooked on a hot surface.
The influence of French cuisine
It’s no surprise that the impact of this cuisine can be seen in many parts of the world that were colonized by the French. Local inhabitants learned to combine their traditional recipes with food brought by the new inhabitants. The outcome was the creation of some amazing dishes that continue to be enjoyed and that have put local cuisine on the map.
For instance, Louisiana is famous for Creole food. The word “creole” actually means fusion and it’s a combination of African, American, Caribbean, French, and Spanish influences. Cooking techniques that originated in France are used with various spices and local fish and seafood to make some very tasty meals. Another place where the impact of French cookery is evident is on the island of Reunion near Madagascar, a territory that’s still held by France. Here, French food preparation techniques meet African, Chinese, and Indian ingredients for truly outstanding dishes.
In closing
French cuisine has a rich history and has evolved into a distinct and recognizable cuisine that’s beloved worldwide. It brings novel cooking techniques and an interesting interplay of ingredients to the delight of diners everywhere.