with French coking? Learn more about French cooking styles and other French
cooking terms from this article.
French Cuisine. It is also known in France as cuisine
bourgeoise. This includes all classical French dishes which were once
regional. This food is rich and filling; and makes use of cream-based
cuisine. This is classical French cuisine
taken to its most sophisticated and extreme. Food is elegant, elaborate and
generally rich. Meals tend to be heavy, either through the use of cream or
large portions. There is an emphasis on presentation, especially precision
and uniformity. Only the finest ingredients are used. As such, it tends to
This style of French cooking was developed in the 1970s. The food is simpler
and lighter in this style - a reaction to the classical approach. Portions
are also smaller, less rich and cooking is less elaborate and quick. There
is emphasis on local and seasonal ingredients.
du terroir. This style focuses on regional
specialties and is more rustic or "country" in nature. Local
produce and food traditions are the main focus in this style of French
French Cooking Terms:
- a dish, the top of which has been covered with breadcrumbs and / or grated
cheese and placed in the oven to get a golden brown crust.
Julienne- it means that vegetables such
as carrots are cut lengthwise into thin and narrow strips (as in match
Mirepox- a mixture of diced veggies
(celery, onions, etc.) steamed or cooked in butter with spices used for
braising fish, meat or shellfish.