French Cuisine

The way food is presented should be given strict attention as much as there’s emphasis on its taste. The way food is arranged on a plate is essential in classic French cooking.

Attention is given to food preparation by means of its rich agricultural and dairying resources in classic or traditional French cuisine in France. The abundant and well-designed banquets projected throughout official events under the French monarchy, is a testimony of this very fact. The introduction and use of new spices, herbs and products like cocoa brought back from newly-discovered lands by the early explorers, and particularly Italian cooking has influenced French cooking, over the years.

Classic French cooking typically includes a light breakfast of a hot drink of milk, coffee or chocolate and buttered pieces of the customary baguette or French stick. It is a long and thin piece of crusty white bread). Sometimes croissants are served with jam and spreads. Bread, croissants and brioches are commonly eaten fresh and bought the same morning from the bread and pastry shops known as boulangeries.

Classically, French cuisine comprise of a regular three-course lunch which normally starts with an entree of mixed salad or small produce, a main course of meat or fish with some vegetables accompanied by some cheese and green salad and a dessert or fruit to finish off. Typically for dinner or supper, a uncomplicated soup and a small main course is prepared. Wine is an essential element in French cuisine. Main meals are usually accompanied with wine.

Classic French cuisine also involves an assortment of desserts and pastries, and amongst the more preferred ones are éclairs and profiteroles which are prepared by filling puff pastry with chocolate-flavored custard or coffee.

Every Classic French cooking menu includes at least one kind of cheese and the traditional way to serve cheese is on a cheese board with a selection of six or more cheeses. The variety includes fresh cheeses, hard cheeses and rich, creamy cheeses. They are eaten with salad between the main course and dessert.

Classic French cooking may vary according to the season. During summertime, the classic French cooking may involve salads and fruit dishes because they're cool and the products are sold cheap, since most fruits and vegetables are being sold at any price.

At the end of summer, mushrooms are plentiful all over France. Hunting season begins in September through February and this is when all sorts of meat is dished out and eaten, complex dishes are cooked regularly to honor the triumphs of the hunt. Shellfish and oysters will hit their highest point when winter turns to spring, and restaurants will have stack of them up in front.

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