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French Food
Culture
Culture of French
Food
French cuisine is
extremely diverse, with only the Chinese having similar variety
in their food. This variety is supported by the French passion
for good food in all its forms, France's extraordinary range of
different geographies and climates which support the local
production of all types of ingredients, and France's long and
varied history. In many ways, an understanding of the culture of
French food is an understanding of France itself.
Meals range from
the very basic, such as the traditional baguette plus cheese
plus inexpensive wine, to very elaborate affairs than can
involve a dozen courses and different wines consumed over
several hours. Obviously, the latter type of dining is
exceptional for most people. However, it is this more
sophisticated dining which is typically found in "French
restaurants" outside France, giving many foreigners the mistaken
impression that French food is heavy and complicated. In fact,
much of the French cuisine is fairly simple, relying on high
quality fresh ingredients and loving preparation rather than
complex recipes.
It is common in
much of France to take a two hour break for lunch, with many
working parents (particularly in villages and smaller towns)
returning home for lunch. In some areas, mainly in the south of
France, even longer lunch breaks are taken. Due to the long
lunch break, businesses which close for this period typically
reopen around 2PM or so and then stay open until about 7PM.
Regional
influences on French food
Almost all the famous French dishes are regional specialities, some of which
have become popular throughout France (such as Coq au Vin and Foie
Gras) while others are mainly enjoyed in the regions in which they
originate. Although regional specialities are often offered throughout France,
the quality of ingredients and preparation is often superior in their region of
origin.
Each region, in addition to boasting local specialities, also has a general
style of cooking and choice of ingredients. For example, in Provence the food
typically features olive oil, herbs and tomatoes. The evolution of regional
cooking styles has been influenced by:
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Local availability. The French, a nation of gourmets, know that the
best food is made from local ingredients, which are fresher and of better
quality than items which have been transported long distances. Consequently,
coastal regions (such as Brittany and Normandy, on the northwest coast of
France) will favour sea fish and will use it more often and in more
varied ways than inland areas. Likewise, areas where fruit or herbs grow
easily, will incorporate these into their local cuisine.
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Neighbouring countries and immigration. Areas of France which
border on other countries have incorporated some of the cuisine of their
neighbours. It is not surprising to find Italian dishes near the Italian
border. More notably, the French region of Alsace is similar to Germany in its
food (sauerkraut is popular) and wine, partly due to it currently bordering on
Germany and partly due to it having been part of Germany at various points in
its history (the border has moved back and forth with various wars). In parts
of the south which have a large North African immigrant population one can
enjoy the cuisine which they have imported from their original countries.
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History and economic conditions. The culture, lifestyle and
economic conditions over a long period of time have formed the development of
local food traditions. The rich meat dishes and cream sauces of Burgundy are
not only due to Burgundian excellence in raising cattle, but in large part to
the economic prosperity of this region over several centuries. On the other
hand, mountain regions excel in firm cheeses, which allow food to be preserved
over the long and difficult winters, and can be produced from mountain
livestock which historically were the main means of support for many families
in economically limited areas.
In all parts of France one will find a range of dishes, both in restaurants
and in homes, which extends far beyond the regional specialities. However, in
much of France the regional influences in terms of ingredients and cooking are
marked. The most available food and the best cooking tend to be those produced
from local ingredients and using local recipes. Therefore, the decision of where
to visit or live in France tends to influence which types of food one will
enjoy.
The French Mediterranean uses olive oil, herbs and tomatoes in many of its
dishes. The cuisine of northwest France uses butter, soured cream (crème fraiche)
and apples. The cuisine of northeast France (Alsace, and to a lesser extent
Lorraine) has a strong German influence which includes beer and sauerkraut.
Throughout the south in general there tends to be more use of vegetables and
fruit (in part due to the favourable climate). Near the Atlantic coast and the
Mediterranean there is a greater consumption of sea food, while inland areas
favoured by rivers (e.g. the Loire valley) use more fresh water fish.
The Italian connection
Any discussion of the influences on French cuisine would be incomplete with
recognising the historical contribution of Italy to the development of French
cooking. In 1533, Catherine De Medicis (a Florentine princess) married Henry duc
d'Orleans (who became King Henry II or France). At this point, France was not
know for its food or food culture. Catherine brought an entourage of Italian
chefs with her to France, who introduced to France a variety of dishes, food
preparation and dining practices. Although France and Italy obviously have
evolved very different food cultures, both before and since this contribution,
much of France's current food culture can be traced back to this time.
Cooking styles
Every region of France has its own distinctive traditions in terms of
ingredients and preparation (see
France Regions for further information). On top of this, there
are three general approaches which compete with each other:
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Classical French cuisine (also known in France as cuisine
bourgeoise). This includes all the classical French dishes which were at
one time regional, but are no longer specifically regional. Food is rich and
filling, with many dishes using cream-based sauces.
Haute cuisine is
classical French cuisine taken to its most sophisticated and extreme. Food is
elegant, elaborate and generally rich. Meals tend to be heavy, especially due
to the use of cream and either large portions or many smaller portions. There
is a strong emphasis on presentation (in particular, vegetables tend to be cut
with compulsive precision and uniformity). The finest ingredients are used,
and the meal is correspondingly expensive.
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Cuisine Nouvelle. This style developed in the 1970s, as a reaction
against the classical school of cooking. The food is simpler and lighter.
Portions are smaller and less rich; the heavy cream sauces of the classical
approach are particularly avoided. Cooking is less elaborate and quicker, with
more emphasis on local and seasonal ingredients.
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Cuisine du terroir. This focuses on regional specialities and is
somewhat more rustic in nature. Local produce and food traditions are the main
focus.
Each of these three traditions are strongly represented in France, with each
having its supporters and specialist restaurants. At the moment, Cuisine
Nouvelle is less popular than it was, while Cuisine du terroir has
grown in popularity in recent years.
Wine and cheese
Aside from bread and water, the most common
accompaniments to a French meal are wine and cheese. Unlike other countries, in
France wine is considered a standard part of everyday meals, and is neither
expensive nor reserved for special occasions. With everyday meals, ordinary
wines are served, although it is expected that the style of wine match the style
of food (see French Wine
for further information).
In addition to its use in
cooking, cheese is often served as a course in itself. In this case, it is
served after the main meal but before dessert. This typically consists of a
platter with three or four different cheeses, from which guests can slice pieces
according to their preferences. Sliced bread (e.g. slices of a baguette) are
typically provided at the same time.
Restaurant guides
The most famous and successful restaurant guide in France is the Michelin
Guide Rouge, which has approximately 50% market share. It has enormous
influence; the award of a single star by the Guide Rouge to a restaurant can add
25% to its turnover and the loss of a star can mean financial ruin for a
restaurant.
The Guide Rouge is both a restaurant guide and a hotel guide, although its
better known for the former. For the towns in the Guide Rouge there is a list of
the main tourist attractions and for the larger towns there is a map. In
addition to having one in the house it is handy to have one in the car (e.g. if
you are unexpectedly delayed on a journey and need to find a good local
restaurant).
Although the Guide Rouge does not provide exact details on the criteria they
use for rating restaurants, there are a number of factors beside the quality of
food: service, atmosphere and value are some of the other considerations. This
perhaps explains our experience that not all restaurants with the same overall
rating have the same quality of food, one restaurant may have tremendous
atmosphere and average food while another with the same rating may have
exceptional food but little atmosphere. The Guide Rouge sometimes makes a few
comments under a recommended restaurant; these are worth reading as they give an
indication of what aspect of the restaurant impressed the reviewer. The comments
sometimes note specialities of the house, which are often the best items
on the menu.
References
Terroir and French Food Culture
- The hidden key to understanding the culture of French Food
French Food
- Loads of information on French food (with special emphasis on the food of Provence).
Information on various other items of interest is available through this page.
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