First, the culture of dishes.
Exquisite seasonings with simple dishes. French cuisine pays attention to ingredients, cooking time, collocation of dishes, freshness of selected materials, diversity of dishes in different regions, and delicacy, rationality and artistry of cooking, which are above other western foods. Commonly used spices include: thyme, rosemary, laurel, parsley, tarragon, nutmeg, saffron, lilac, and hundreds of sauces, which not only pay attention to the subtle differences in taste, but also consider the differences in color. Compared with a wide variety of ingredients, there are only a dozen dishes. The order of ordering is: cold dish or soup is the first course. Although there are many kinds of "first courses" on the menu, you can only choose one. There will be a loaf of bread before serving. After eating, the waiter will help you remove the plate and then serve the second course. The second course is soup, delicious French soup, thick broth, light vegetable soup and delicious seafood soup. The third course is the main course of a meal. The main course is all kinds of "ribs", such as chicken chops, fish chops, steak and pork chops. This so-called steak is clean meat with bones and thorns removed, and then poured with a unique juice, which is delicious and convenient to eat. Then there is dessert, which can be fruit, coffee, cake or ice cream. French specialties include Marseille's "Provence Fish Soup", foie gras, Paris lobster, red wine pheasant, chicken liver steak, roasted snail and so on.
Second, catering culture.
The French attach great importance to the etiquette of dining, and the arrangement of tableware is one of the contents of food culture. In France, the simplest way to place tableware is: the plate is placed in the middle of the front, the napkin is placed in the plate, the fork is placed on the left side of the plate, and the knife and fork are placed on the right side. In front of the plate, from left to right, there are water cups, red wine glasses and white wine glasses. The French not only pay attention to dining etiquette, but also pursue the emotional appeal of dining. The French even gave the philosophical meaning of eating at the same table, and regarded eating at the same table as an elegant pleasure and enjoyment to connect feelings and make friends. A world-class gourmet once said, "You can judge the overall character of this country by feeling the dining atmosphere on the table." Therefore, the attitude of the French towards food is not only to fill their stomachs, but also to enjoy life. It takes four or five hours to enjoy a formal French dinner, from appetizers, seafood, meat, cheese to dessert. Although the procedures are complicated, what matters is not how many dishes are eaten, but how to fully enjoy the high-class atmosphere of the restaurant and appreciate the collocation of tableware and food while tasting delicious food.
Third, coffee culture.
Coffee culture is also a major feature of France. Starting from 1686, businessmen from Sicily, Italy, came here and set up the first cafe. Cafes in Paris have been booming. Inside and outside Paris, sidewalks, squares and gardens can be seen almost everywhere, and business is booming. Coffee is inseparable from French life, from croissants and milk coffee for breakfast to afternoon tea for French office workers. Coffee is accompanied by French life, so it is not surprising for coffee shops all over the world. French coffee culture has a long history, and it is not as simple as eating, drinking and drinking. A cup of coffee plus an afternoon of sunshine and time is a typical French coffee. What matters is not the taste, but the casual attitude and behavior. French people pay attention to the environment and mood when drinking coffee. They read and write at the small coffee table on the roadside, chatting and killing time. Since the last century, cafes have often become the center of social activities, clubs for intellectuals to debate issues, and even become typical symbols of French society and culture. White tables, blue coffee cups, awnings fluttering in the wind, busy waiters and, of course, leisurely organ are all characteristics of French cafes. These cafes were born in Place de la Concorde, Champs Elysé es, Montmartre and Mont panas, and then flourished. The new trend of thought of French literature and art took root here. These cafes also witnessed the French culture from germination to prosperity.
Fourth, wine culture.
French wine culture grows and develops with the history and civilization of France. Wine culture has penetrated into all levels of French religion, politics, culture, art and life, and is closely related to people's lives. Wine, as a necessity on the daily table of French people, has become an indispensable part of French food culture. As a major wine producer in the world, France has 65,438+00 wine producing areas, with a wide variety, among which Bordeaux and Champagne are the most famous in the world. At the dinner table, the French also pay great attention to the collocation of wine and vegetables, such as drinking a light aperitif before meals and drinking white wine or rose wine when eating salads, soups and seafood; Drink red wine with meat and a little brandy or liqueur after meals. Champagne is used to celebrate.
Fifth, cheese culture.
General de Gaulle once lamented: "Who can manage a country with 246 kinds of cheese?" In fact, there are currently 487 kinds of cheese in fromage, which means that French people can eat different kinds of cheese every day, 365 days a year. Therefore, cheese is also a must-have item for every meal on the French table. There are roughly eight kinds of fromage: fresh cheese, soft cheese with flower skin, soft cheese with washed skin, blue cheese, goat cheese, immature hard cheese, mature hard cheese and melted cheese. Eating cheese is also an art, and the correct collocation method can better feel its rich flavor. Generally speaking, mild cheese must be accompanied by mild wine; Salty cheese should be paired with strong red wine. French bread with crisp texture should be selected for fresh and first-cooked cheese, and rich and aged cheese is suitable for whole wheat bread with heavy taste. The formation of French cuisine and its unique food culture are the products of many factors.