firefox-gray When you think of France you draw on many associations such as cinema, the arts, fashion and most importantly gastronomy. French cuisine is as unique and varied as the country itself and has evolved in conjunction with the country’s illustrious past. From the banquets of the aristocracy of the middle ages, to the guild system in the ancient regime in Paris, to the haute cuisine of the 17th century to nouvelle cuisine of the early and late 20th century, French gastronomy has developed into one of the most refined cuisines in the world.

The cuisine of the middle ages was an extravagant affair with the use of heavy sauces and lots of spices and flavouring. Multiple courses were served all at once. The ingredients were chosen according to the seasons in which they were available.

In the ancient regime the guild system allowed for people to specialize in certain areas within the culinary industry. It was divided into two groups, one which consisted of butchers, fishmongers, grain merchants and gardeners and another which consisted of bakers, poultry men, etc.

The haute cuisine era of the culinary industry in France saw the publication of the first ever cookbook called Cuisiner Français by a chef, La Varenne.

In the late 19th and early 20th centuries, haute cuisine underwent a modernization process whereby the cooking process was divided into different components. For example, an entremettier prepared the soups, vegetables and desserts; the rôtisseur prepared all the grilled and roasted dishes; the saucier prepared all the sauces and the patisseri prepared the pastry produce. The pioneer of this process was Georges Auguste Escoffier who was in-charge of the kitchen management at a hotel called the Carlton from1898-1921. Escoffier published Le Guide Culinaire in 1903 which consisted of the basics of French cuisine.

The nouvelle cuisine of the early to late 20th century broke away from the cooking styles of Escoffier. It was characterized by simpler methods of cooking, shorter menus, use of the freshest of ingredients, fresh herbs, lemon juice, vinegar and quality butter were used in place of heavy sauces, modern tools were used and special attention was paid to a guest’s diet. This softening of haute cuisine through the recent years prevails till date..

Cuisine in France is diverse and varies from region to region. The regional specialties arise from the availability of natural produce as well as the different cooking styles of that region. The region of Provence is famous for its high quality herbs, vegetables and fruits; Burgundy and Bordeaux are well-known for its grape produce; Normandy is well-known for its rich cream and apples and seafood of which the apples are used to make one of Normandy’s most famous pastries, Tarte Normande.

A French meal typically consists of, first, the hors d’oeuvre or entrée (starters like soup), and then the plat principal (main course) accompanied with bread, wine and mineral water and later followed by dessert or a cheese course or sometimes a salad or fresh fruit.

To give you a better glimpse of what French cuisine is all about try your hand at the recipes mentioned below; one is a dessert, and the other, an entrée.

Dessert- Tarte Normande Ingredients:

Preparation:
Spread the dough in a pan in such a way that its paper thin. Peel the apples, cut them into slices and place them in the pan over the dough.

Then add the sugar, two tablespoons of cream, and the binding agent and beat the mixture till it becomes a creamy liquid. Pour the liquid over the apples. Place the pan in an oven. Cook for 30 minutes.

Voila! Your Tarte Normande is ready to be served. Bon appetit!

Entrée- Carrot-Celery Salad Ingredients:
Preparation:
Peel and grate the carrots and celery independently and put them in two plates separately. Chop the red onion and add it to the two plates. Add vinegar, salt, oil and pepper to each plate. While serving, place the celery and the carrot side by side on the same plate and sprinkle finely cut parsley.

Following are a few French cooking classes in India :

1. Contact name: Sara Koshv / Sabeetha Shyam
Contact number: 24415602 / 24414429
Classes in Chinese, French and Italian

2. Contact name: Anjana Bhandari
Contact number: 0294 2527813
Contact address: 82, Madhuban 6 Sethji ki Bari, Udaipur, Rajasthan 313001
Timing: 10 am to 5 pm

Learn to cook: Mexican, Chinese, French, continental, vegetables, rice, chappatis, soups, teas, salads, raita, mocktails, mouth fresheners, tit bits, and chocolates.

Learning duration: 1 day, 3 days, 7 days and One month