French Cuisine
1. Classical French Cuisine (Classic Cuisine/Haute Cuisine)
Originally popular with royalty before the French Revolution, it was later categorized by the Aesop. The chefs of classical cuisine are highly skilled and the ingredients must be of the highest quality. Commonly used therapies include lobster, oysters, schnitzel and champagne, which are mostly made with wine and flour as the base of the sauce, which is then thickened and made into a rich, dense flavor that is often thickened with butter or ice cream.
2. Bourgeoise Cuisine (Bourgeoise Cuisine)
Originally from the French civilian tradition of cooking through the ages, the selection of fresh ingredients, simple practices, but also family-style dishes, the most popular in the 1950-1970 period.
3. Nouvelle Cuisine (Nouvelle Cuisine)
The Nouvelle Cuisine emerged in the 1970s and became extremely popular after 1973, promoted by Paul Bocuse. The new style of cuisine in the cooking of the use of expensive materials, focus on the original flavor, fresh ingredients and other characteristics, dishes are mostly individual dishes (Plated), the taste mix is light. In the 1990s, people focus on health, by Michael Guerard advocated the health of French cuisine (Minceur Cuisine) is very popular, the use of simple and direct cooking methods, reduce the use of oil; and sauce sauce with the original gravy modulation, cheese instead of Ki drizzle to thicken the sauce.
Divided by local characteristics
In view of the history, geography and local products are different, creating a unique style of cooking in each region, according to its cuisine characteristics
French cuisine
and geographic distribution, can be divided into:
1. Burgundy cuisine (Burgundy)
Produces red and white wines, other famous products are snails and chicken. Other famous products are snails and chicken. Famous dishes include Escargots a la Bourguigonne and Coq au Vin.
2. Alsace
Alsace produces white and rosé wines, and the world-famous foie gras comes from this region. Famous dishes include Cuiche Lorraine.
3. Normandy
Produces seafood, cheese (Canenbert), cream and apples, apple brandy (Calvados). Famous dishes include Torte Fine aux Pommes et Sorbet (Warm Apple Tart with Sorbet).
4. Provence
Produces the country's best olive oil, seafood, tomatoes and spices. Famous dishes include seafood soup (La bowrride du pecheur a la provencal).