Croissants and berries on wooden board ()
French food is renowned for its “formal techniques, emphasis on fresh ingredients and simple flavors [and] pride in presentation,” according to Escoffier Culinary School of Arts. Whether it’s a flaky croissant, a tasty macaron, duck confit or, for the adventurous, escargot, French food is synonymous with richness and fine dining and there is so much know about its history, technique and culture.
History of French Food and Haute Cuisine
Today, France is home to over 600 Michelin-starred restaurants; however, its food culture dates back to the Middle Ages. In the Middle Ages, food preservation was incredibly difficult which led to the consumption of seasonal, regional and fresh ingredients by the upper classes of society. French food today places that same emphasis on fresh, regional fare with minimal waste. An Italian influence was brought to French fare in the 15th and 16th centuries when royalty from both countries married. It was in the 19th century that Haute Cuisine, meaning “High Cuisine,” shifted the focus on the food from quantity and abundance to moderation and quality.
French Cooking Techniques
There is a lot that goes into French cuisine, and we cannot cover it all, but we can provide you with a few techniques to take with you on your next trip.
There is a concept called “Mise en place” meaning everything in its place which is the French way to ensure everything is in reach before you begin your meal.
Flambéing is a technique utilizing alcohol and high heat to infuse the flavor of the liquor into the sauce.
Mirepoix is a French staple consisting of diced vegetables and fat or butter that is used for sauces, stews and soups.
To julienne is to thinly slice food into long, thin pieces.
There are five “mother sauces” key to French cooking: hollandaise, tomato, velouté, espagnole and béchamel.
Food and Culture in France
According to JRE-Jeunes Restaurateurs, “In 2010, UNESCO recognized that French gastronomy is a ‘social custom aimed at celebrating the most important moments in the lives of individuals and groups.’” That is how intertwined food is with culture in France. It is not just eating a meal; it’s experiencing it. Meals can often last between two and six hours; dinner can contain six different courses from pre-appetizer to an ending espresso.
My Top Five French Foods
Here are some of my favorite rich, saucy and yummy French foods.
1. Duck Confit: This time-consuming dish is worth the wait. The duck is typically cured in a medley of salt and herbs and refrigerated for upwards of 36 hours, then roasted somewhere between four and 10 hours. It is often served with potatoes.
2. Macaron: This French sandwich cookie consists of a two-cookie base made of sugar, egg whites and almond flour containing a cream, fruit spread or chocolate filling. My favorites are pistachio and white chocolate.
3. Onion Soup: Caramelized onions in a dark broth topped with gooey Gruyere cheese and is often paired with delicious bread is such a comfort food.
4. Croissant: This flaky pastry needs no description. However, you may find it curious that the croissant was originally an Austrian pastry. The croissant “became” French in the 20th century when the brioche dough was changed out for a laminated yeast dough.
5. Quiche Lorraine: This savory tart has a custard base of egg and crème with cheese and bacon for a tasty brunch meal.
