| When it comes to French cooking, some of the most | | | | and sole. Brittany recipes for lobster, crayfish, and |
| distinguished and elegant culinary styles are associated | | | | mussels are well received. In Normandy, cider |
| with this type of food preparation. The style of cooking | | | | becomes an important ingredient because of their |
| responsible for the recipe of the red wine-cooked | | | | large population in apple trees. In the North, thick stews |
| beef dish, Bouef Bourguignon and many versatile | | | | decorate the dinner table, as well as some of the best |
| quiche creations, has evolved over many centuries | | | | cauliflower and artichoke side dishes. |
| including a past driven by an assortment of social and | | | | Creative salads are also popular in France, as "Salade |
| political transformations. French cooking has a history | | | | Aveyronaise" is prepared with lettuce, tomato, |
| built upon banquet halls filled with heavily seasoned | | | | Roquefort cheese, and walnuts in Aveyron. Cote d' |
| food of the Middle Ages to the haute cooking ("high | | | | Azur is known for the "Salade Niçoise," which |
| cooking") of the French, which treated cookery as an | | | | offers a variety of ingredients, but always includes |
| art form. | | | | black olives and tuna. Additional regional meals include |
| The evolution of French cooking has seen many | | | | hochepot, a stew consisting of four different meats, |
| different changes, where French Medieval cuisine | | | | and matelote, which offers a fish dish stewed in cider. |
| involved great preparation and presentation. Sauces at | | | | At some point in time, almost every French cook will |
| this time were thick and full of seasonings. Flavorful | | | | prepare a crepe, a pancake cooked very thin and |
| mustards accompanied sliced meats. During the late | | | | generally made from wheat flour. While a crepe may |
| 18th to 19th century, foundation sauces became an | | | | include eggs, cheese, spinach, and other ingredients as |
| important part of French cooking and were often | | | | fillings, the most popular version is considered the |
| made in large quantities. The late 19th to early 20th | | | | dessert or sweet approach that often showcases |
| century followed a "brigade system" of cookery, as | | | | melt-in-your-mouth whipped cream and strawberry |
| professional kitchens assigned cooks to one of five | | | | sauce. The fillings and toppings for a crepe are |
| separate stations (cold dishes; sauces; pastries; | | | | never-ending, as cinnamon, nuts, berries, bananas, ice |
| roasted, grilled or fried foods; and soups and | | | | cream, chocolate sauce, maple syrup, jams and jellies, |
| vegetables). | | | | powdered sugar, and soft fruits allow French cooking |
| The intense diversity and cooking style of the French | | | | creativity to blossom. Other worthy French desserts |
| is seen through the traditional ways of France, where | | | | include chocolate mousse, tarts, choux a la |
| each region possessed their own unique cuisine that | | | | crème, and many delightful pastry options. |
| both the upper class and peasants accepted. Various | | | | Today, French cooking is known to make use of a |
| parts of France became quite popular alone on the | | | | variety of locally grown vegetables in their recipes. |
| types of food and drink they held as specialties. | | | | Carrots, potatoes, French green beans, leeks, eggplant, |
| Today, impressive fruit preserves come from Lorraine, | | | | truffles, shallots, turnips, and many different kinds of |
| while ham is delicious in Champagne. Normandy is | | | | mushrooms, such as porcini and oyster, are common |
| home to the savory "moules a la crème | | | | selections. Meat dishes often center on chicken, duck, |
| Normande" (mussels cooked with white wine, garlic | | | | squab, veal, pork, rabbit, quail, and lamb. Savory egg |
| and cream). | | | | recipes include exquisite omelets, sometimes seasoned |
| The coastline of France opens up to an exciting world | | | | with regional spices and herbs, including marjoram, |
| of seafood dishes, including sea bass, herring, scallops, | | | | lavender, fennel, sage, and tarragon. |