WESTERN2 – Chef K.

Martin

• One of the world’s

FRENCH most refined & elegant
style of cooking
CUISINE
• Renowned for its
classical, regional and
nouvelle cuisine

• A major influence and basis on virtually all

other forms of Western cuisines

• Development of systematic methods on which

generation of French cooks have ordered and
classified their knowledge

TOPOGRAPHY TOPOGRAPHY
Four River Basins • Largest country in Western
West Europe
• Seine into the English
Channel • Second largest country in
• Loire into the Atlantic Europe next to Russia
• Garonne into the Bay of • Over two thirds of France
Biscay
is covered with mountains
South and hills, with the Alps,
• Rhône into the Pyrenees, and Vosges
Mediterranean Mountains

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 WESTERN2 – Chef K. Martin

HISTORY MONOPOLY OF GUILDS

• 5th – 15th Century Medieval

– Church and Monarchs

• Methods of food
preservation salting,
brining, smoking and
boiling in honey.

• Guilds - group of cooks who prepared and sold

certain food items

I am a professional craftsman.
I am a cook.
16th Century Renaissance
I take fowl from the air; fish from the
waters;
Fruits, vegetables and grain from the land;
And animals that walk the earth,
And through my skills and art
transforms the raw products to edible food.
I serve to sustain life in man,
woman and child.
I have the sacred duty
through my efforts and art
To sustain and maintain healthy bodies
That God has given us to house our souls.
• Catherine De Medici of Florence and King Henry II
- The 16th Century European Guild Manual

17th Century French Revolution “RESTAURER”

• Storming the Bastille

• Execution of King
Louise XVI and Marie
Antoinette

• Napoleon Bonaparte
• 1765 Monsieur Boulanger – tavern keeper opened
the first restaurant selling sheep feet in cream soup

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 WESTERN2 – Chef K. Martin

La Varenne
Jean Brillat - Savarin

• Author of La Cuisine Francois – first French Cookbook

• Roux – instead of bread for thickening soup • Author of Physiologie du Gout - Physiology of Taste

Savarin Mold Savarin Ring Cake

"The discovery of a new dish confers more happiness on

humanity than the discovery of a new star.“ “Tell me what you eat and I will tell you what you are."

Marie Antoine Careme Marie Antoine Careme

• Five mother sauces and

• Father of Classical French derivatives
Cuisine
• Soufflés

• Symmetry and artistic • Charlotte Rousse -

execution of dishes Chartreuse

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 WESTERN2 – Chef K. Martin

Georges Auguste Escoffier 20th Century Nouvelle Cuisine

• Father of modern classical

French cuisine

• Established the kitchen brigade

system

• Published Le Guide Culinaire in

1903 • Fernand Point – Father of Modern French Cuisine

20th Century Nouvelle Cuisine 20th Century Nouvelle Cuisine

• Henri Gault & Christian Millau – Le Nouveau

• Paul Bocuse - Chef of the Century Guide 1965 (Guide Michelin)

Michelin Star Rating French Cuisine

• One Star: "A very good
• Oenology
restaurant in its
category” study of wine
• Two Stars: "Excellent
cooking, worth a detour“ • Gastronomy
• Three Stars: "Exceptional study of food
cuisine, worth a special
journey"

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 WESTERN2 – Chef K. Martin

Haute Cuisine

• Grand and extravagant

TYPES OF
FRENCH • For high level
establishments and
CUISINE luxury hotels

• Meticulously prepared
food with rare wine

Cuisine Bourgeois Cuisine de Provence

• French home cooking • “provincial cuisine”

• Bold, rustic, tasty, • “cuisine campagnarde”

earthy, and full of
texture (country cooking)

• Best local ingredients

with most refined
techniques

Nouvelle Cuisine Nouvelle Cuisine

• Rejection of excessive • Innovation of
complications in techniques, modern
cooking equipment and new
combinations and
• Focus on enhancing pairings
natural flavors of fresh
regional food • Attention to dietary
needs of guests

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French Full Course Meals French Full Course Meals

1. Aperitif- a pre-dinner dish 6. Fromage- cheese (in some cases, served with fruit)

2. Hors D’ Oeuvres- small appetizers 7. Dessert- cream-, chocolate-, custard- and/or

pastry-based
3. Entrée- starter, first course
8. Fruit- at times served instead of the dessert

4. Plat Principal- main course/dish 9. Café- coffee or chocolate beverages

5. Salade- simple green salad with dressing 10. Digestif- digestive cookies served with the hot
beverage

Influences
*North – Flemish
Belgian
*North East - Alsatian
German
Swiss
*South West France - Basque
Spanish
*Southeast France - Provencal
Italian
*South
African
Moroccan

Basque Cuisine of Southern Regions

- Spanish and Italian influences
- olive oil, herbs, tomatoes, garlic

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 WESTERN2 – Chef K. Martin

Provencal Cuisine
of Central Regions

- foie gras
- porcini mushroom
Flemmish Cuisine of North Western Regions
- gizzards
- Belgium and Netherlands
- spring vegetables
- butter, cream, endives, potatoes and apples

Alsatian Cuisine of Eastern

Regions
- Germany and Switzerland
- lard, sausages, sauerkraut
and beer
Northern
France

Burgundy and Northern France GEOGRAPHY

– Paris/Central
• Burgundy is known for fine cattle, and Bresse
– North (Nord-Pas-de-Calais
for poultry and Picardie)
• Northern France and Alsace are famous for – North West (Normandy,
dishes influenced by the Netherlands and Brittany, Western Loire
Scandinavia Valley, Centre Loire Valley,
• Cabbages, beer, fish from the Atlantic, Poitou Charente)
chowders, braised apples, and dairy products – North East (Lorraine,
Alsace, Champagne,
Burgundy, Franche-
Comte)

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Tradition of Northern France
• Bastille Day
– July 14, most colorful
celebration to
commemorate French
Revolution and honor
French Republic
– Storming the Bastille
COOKING METHODS
• FRIT- fried, deep-fried, pan-
fried
• FLORENTINE- with spinach
• A L’HUILE- in oil
• ROTI- roast
Northern France Food
• Boudin noir- blood
pudding
• Boudin blanc- white
pork sausage
• Saucisse de Strasbourg-
basically a thick
frankfurter
WESTERN2 – Chef K. Martin
COOKING METHODS
• A LA BOURGUIGNON -
Burgundy style
• CONFIT- simmering in a
reduction of its own juices/fat
• DAUBE- stew of meat, red
wine, onions, and garlic
Northern France Food
• Carbonnade Flamande - is
beef stew braised in beer
• Choucroute Garnie - bacon,
pork loin or knuckle and
various types of sausages,
both smoked and not smoked,
all served with boiled
potatoes on a bed of
sauerkraut
Northern France Food
• Quiche Lorraine- egg custard in
a pastry shell filled with smoked
bacon
• Porc aux deux pommes- a
classic dish, is pork with
potatoes and apples
• Kougelhopf- is a ring-shaped
cake with almonds and sultanas
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Northern France Food Northern France Food

• Escargot – cooked land • Crepe- thin pancakes

snails with a sweet filling

• Rilettes- pieces of pork or • Galette- thin buckwheat

goose meat cooked slowly pancakes with a savory
in lard then shredded and filling
potted

Southern France
Southern France
• Oysters,
mussels,
monkfish
• Walnuts,
chantrelles,
cèpes, and
truffles

Regions in Southern France BORDEAUX

• Perigord • Known for wine
• Provence
• Côte d'Azur • Seafood - fishing in the Bay of
Biscay, trapping in
• Bordeaux
the Garonne and stream
• Gascony fishing in the Pyrenees
• Languedoc-Roussillon
• Corsica • High quality beef, free-range
chickens, capons and pigeons

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PERIGORD GASCONY
• Known for truffles,
walnuts, foie gras, • Patés, terrines,
and cepes confits and magrets
mushrooms
• Armagnac - oldest type
of brandy distilled in
• “A la perigourdine”- France
dishes prepared
with or garnished
with truffles

LANGUEDOC-ROUSILLON PROVENCE
• Roquefort comes from • Largest supplier of fruits, vegetables, olives
the brebis (sheep) on the and olive oil in France
Larzac plateau. Aged only in
natural caves of Mont • Lavender is used in many dishes found
Combalou in Haute Provence.

• Jambon cru or Jambon de • Herbs de Provence- thyme, savory,

montagne lavender, tarragon, rosemary, oregano,
marjoram

CORSICA Food of Southern France

• Region most influenced • Tapenade- olives,
by Italy capers, anchovies and
olive oil
• Italian-style charcuterie,
pasta, and polenta
• Aioli- a mayonnaise
• Stufato - classic beef base, usually flavored
stew where sauce is with crushed garlic
served over pasta

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Food of Southern France Food of Southern France

• Bouillabaisse • Pistou- green-tinted
– “bouille” (boil) and soup of dried and fresh
“baisse” (lower the beans and diced
heat) vegetables
– Aromatic bouillon with • La Soupe a l’ail-
poached fish and provencal garlic soup
seafood; made thin or
chunky. • Salade Nicoise- salad
with tuna and olives,
eggs and beans

Food of Southern France Food of Southern France

• Cassoulet- a combination of • Veau Marengo- veal
beans and meats stew with
mushrooms and
• Bearnaise Sauce- a sauce of tomatoes
Hollandaise base with the • Poulet Roti - chicken
addition of tarragon infused with herbs
• Ratatouille- eggplant and olive oil
casserole with zucchini, • Bourride- seafood
tomatoes, bell peppers and or fish soup with
onions
aioli

Food of Southern France FRENCH CULINARY TERMS

• Anchoiade- anchovies with • A LA MODE
garlic and olive oil
• Tartiflette- made with
• AU LAIT
Rebochlon cheese with • CROQUANTE
bacon, potatoes, and salad • EN GELEE
• Gratin Dauphinois-
• BROUILLE
potatoes with cream
• CRU

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FRENCH CULINARY TERMS FRENCH CULINARY TERMS

• FARCI • BAIN MARIE
• FROID • BEURRE MANIE
• CHAUD • BEURRE NOIR
• OEUFS • BEURRE NOISETTE
• GATEAU • COURT BOUILLON
• RAGOUT • BOUQUET GARNI
• COMPOTE

FRENCH CULINARY TERMS FRENCH CULINARY TERMS

• COULIS • AU FROMAGE
• CREPE • AU GRATIN
• CRUDITE • PATE
• EN CROUTE • ROULADE
• EN PAPILLOTE • ROUX
• ESCALOPE
• FLAMBE

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