Learning French Cooking
Fascinated with French coking? Learn more about French cooking styles and other French cooking terms from this article.
French Cooking Styles:
- Classical 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 sauces.
- Haute 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 be expensive.
- Cuisine Nouvelle.
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.
- Cuisine 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 Cooking.
Useful French Cooking Terms:
- Gratinee – 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 sticks size).
- Mirepox – a mixture of diced veggies (celery, onions, etc.) steamed or cooked in butter with spices used for braising fish, meat or shellfish.