French CuisineFrench Cuisine

The standard for all other cuisines…

Auguste Escoffier1846-1935 Julia Child

1912-2004

Catherine de Medici1500s

Foundations of French Cooking

Sauces – Hollandaise, Béchamel, Veloute, demi glaze

French Seasonings

Appetizers and Soups

Frog legs Poultry

Roast Lamb

Seafood

Vegetables and Salads

Salade Nicoise

Breads and Baked Goods

Regional Nature of French CuisineNormandy

Brittany

Aquitaine

Languedoc-Roussillon

Provence

Burgundy

Rhone-Alpes

Alsace

Lorraine

French Meals

Le petit dejeuner

Breakfast- usually a light meal with bread and café au lait

Le dejeuner

the midday meal- typically the main meal of the day