Microsoft PowerPoint - CLASSIC FRENCH CUISINE GENERAL KNOWLE

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HT 312369 - CERTIFICATE IN FRENCH CUISINE

INTRODUCTION TO CLASSIC FRENCH CUISINE

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Module Intended Learning Outcomes

• Evaluate the quality of a variety of traditional food commodities by distinguishing their characteristics for meeting the required standard in French food processing and production; and • Prepare and produce different kind of French cuisine with various cooking methods to meet the required food quality as outlined in standard recipes

Traditional Dining in France

• 3 Meals per day • Light Breakfast; coffee, milk, bread, croissant, butter, jam

• Heavy Lunch • Light Dinner • Dependent on Socio-economics • Now changed

FRENCH CUISINE: A NATIONAL CULINARY HABIT

• First in Agriculture and Cuisine

• Food: Simple, Seasonal, Highest Quality, Freshest

• French are Tied to the Land and Devoted to Fine Eating • Centuries Old Cooking Techniques • Locally Abundant Food • Farm Fresh • Terroir

• Utmost Passion For Food

• French Live to Eat, Most of the World Eats to Live

• Two Tiers of Cuisine

• Haute Cuisine: Highest Quality, Restaurant Cuisine • Cuisine Bourgeoise: Home-Style Food

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French Food Culture

All elements combined Land, Agriculture, History, Craftsmanship, Cultural Identity form France’s love of food • Bonhomie; literally good humor, but can also mean the pleasure of sharing a meal together • The French Paradox – eat, but not fat • Wine – is consumed from an early age

FRANCE GEOGRAPHICAL FEATURES

THE FRENCH REGIONS

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Map of Christian religion in France begin of the XX Century: - Purple : Strongly Protestant or mixte - Yellow : Strongly Catholic

Religion is part of culture and as such influence the way people eat

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France Facts

Facts

• Main Religion: Roman Catholic • Industry: manufacturing, tourism country

• History of colonization, immigration and invasions • Founding Member of EU in 1952, member of G7 • Political system: Republic, secular republican tradition • Capital: Paris • Total area: 550 000 km², 2nd largest in EU • Population:66m. + High and frequent immigration • GDP: $USD 2.422 trillion (2015)

Facts • Full Name: French Republic / République française • National Anthem: La Marseillaise • Government: Republic system, large Legislature • 12 régions and 1 territory

• Life Expectancy: 82 • Founding Member of EU in 1952, part of G7 • Currency: Euro

• Unemployment Rate: 9.9% • Over 80m+ visitors per year

• Central leading country in Europe • 5% population work in agriculture

Diversity

• Mountains • Rivers • Sea • Dry • Alpine

The Terrain

• North and West; flat plains and rolling hills • Mountains; Pyrenees in South and Alps in East • Farming, rich in agriculture • 33.46% arable land • permanent crops: 22%+ for crops and pastures • 47% woodland and forests

The Environment

Natural Resources • Minerals, stone, coal and timber from ground, mountain, Seafood and fish from cities nearby rivers, seas and oceans, Natural Disasters: • Avalanches, flooding, windstorms, drought, forest fires, Current Issues: • Acid rain, air pollution, water pollution, urban waste

The Climate

• Winter is cool, while summer is mild in temperature • In the North and Alpine, very cold winters • In South, Mediterranean areas, hot summer and mild winter • Mistral climate with strong, dry wind in the North and West, because of the sea and oceans

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The Rivers

Surrounding Countries

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Some major cities in France

Marseille: • 2nd largest city • Mediterranean seaport • Seafood, Arabic + African influences Lyon: • 3rd largest city • Home of Paul Bocuse • Distinct cuisine Lyonnaise • Onions, lentils, pork, pike perch, quenelles, bouchons Toulouse • 4th largest city • Southwest of France, • Aerospace industry • Université de Toulouse, oldest university in France

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Strasbourg • 8th largest city • Northeast France, near Germany • German and French influence on culture and architecture • University of Strasbourg, largest in France • Higher education • 2nd largest library in France, 3,000,000 docs

Bordeaux • 9th largest city • Bordeaux vineyards • Ex-colonial port to the Atlantic

Dijon • 10th largest city • Burgundy vineyards • Burgundy is the largest grape producer region in world

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FRENCH CULINARY HISTORY

French History

• Land of the Franks, Frankland from Latin Francia • Gaul; ancient France, 1st century, captured by Caesar; Roman culture enters 2-3 C • 800 to 900 AD; Easter Francia, Middle Francia • Western Francia becomes stronger, the beginning of modern France and the King • Golden Age; Louis XIV is King • Monarchy rule ends with Louis XVI, Marie Antoinette, French Revolution 1789 • France has been continuously settled since Paleolithic era. • Celts, later called Gauls, migrated from Rhine Valley into modern France, 600 B.C

Salt

• Peasants resented the gabelle, a tax on salt that was particularly unfair to the poor. • Gabelle, form of tax in France before the Revolution of 1789—in particular, from the 15th century onward, the tax on salt. • In 14 th C the gabelle denoted any tax on the sale of consumer goods; an ordinance of 1360 made it a permanent tax. • In 15 th C the gabelle began to mean specifically the salt tax; a tax on consumption of salt. • The nobility, the clergy, and certain other privileged persons were exempted. • The high rate and unequal distribution of the gabelle provoked widespread contraband dealing in salt by smugglers. • The gabelle’s unpopularity was forcefully expressed in the lists of grievances drawn up for the Estates-General of 1789 on the eve of the revolution. • The gabelle was abolished in March 1790.

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A Brief History of French Cuisine

5 th – 15 th C Medieval Cuisine: Rich, Moorish, Spicy, Smoked, Preserved 15 th – 16 th C Influences: Italy, Royalty, Skilled Chefs, Ingredients 16 th – 18 th C Restrictive Regime: Societies, Guilds, Development of Culture 17 th – 18 th C Haute Cuisine: LaVarenne - the first True French Cookbook 19 th C French Revolution: Fall of Guilds, Freedom, Creativity, Careme, Escoffier

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FRENCH CUISINE: BACKGROUND

LANGUAGE, PHILOSOPHY, AND RELIGION

FARMING AND AGRICULTURE

GEOGRAPHY AND CLIMATE

DINING AT HOME

Bread Eaten By Little Pieces Being Broken Off Knife in Right Hand, Fork in Left Hand Meals Often in Courses in Sequence: Appetizer, Entrée, Salad, Cheese, Dessert Breadbasket, Wine Bottle, Mineral Water Essential on the Table

Northern France: Dairy, Apples, Pork, Poultry, Champagne Central France: Beef, Fruits, Vegetables, Wine Southern France: Fish and Shellfish, Rice, Olives, Wine, Fruits, Vegetables Second Largest Agricultural Region on Earth

80% of France is Catholic Official Language: French; Other Dialects: Basque, Norman, Catalan, Dutch, Occitan France is Home to the Largest Muslim and Jewish Populations in Europe

75% of France One Great Plain Four Major Rivers: Seine, Rhine, Loire, Garonne L’hexagone: France’s Six-Sided Shape 4 Climate Zones: West Temperate, Maritime; Interior-Hot Summers Cold Winters; East-Long, Bitter Winters; South-Hot Summers, Mild Winters

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Historical Factor in Formation and Development of French Cuisine

• Food played a large role in the French Revolution • Two of the most essential elements of French cuisine, bread and salt, were at the heart of the conflict • Bread, in particular, is tied national identity • "Bread was considered a public service necessary to keep the people from rioting," Civitello writes. • "Bakers, therefore, were public servants, so the police controlled all aspects of bread production." • Main component of working Frenchman's diet • Average 18th-century worker spent 50% his daily wage on bread • When grain crops failed two years in a row, 1788 and 1789, price of bread increased to 88 percent of wages. • Many blamed ruling class for the famine and economic upheaval. • Peasants also resented the gabelle; a tax on salt that was particularly unfairly applied to the poor.

French Cuisine 17 th Century

• During Louis XIV, grand style, festivities days dinning • Use of cutlery • Female cook for the wealthiest • A la Francaise develop in 17th century: French service style • Use of spices, salt and pepper • Le Cuisinier Francois La Varenne, 1651 • Art de bien traiter 1674 - Use of herbs for flavoring, flavoring stocks, roux

Cuisine Between New and Old Worlds European voyagers of Spain, Portugal, Italy, bring food and culinary arts Americas, Middle and Far East Asia • Tomatoes • Bell peppers

• Turkey • Beans • Potatoes • Vanilla • Chocolate • Duck • Pumpkin • Pineapple • Corn

Culinary History • Chocolate; 17 th C, through Spain to France • Coffee; through Arabia to Turkey, Mediterranean port to Marseille • Tea and sugar became fashionable • Cane Sugar; British and French Caribbean colonies to Europe In 18th century today’s favorites become popular: Coffee with sugar, tea and chocolate Restricted to aristocratic and bourgeois circles, Items become more common in 19 th C

First Restaurant in Paris

• Monsieur Boulanger, 1765 • Tavern, Inn • Selling soup • Fighting Guild control • Restaurer became Restaurant • Restorative; rich flavored stock or soup

Café Procope, Paris • Brasserie • 18th century cafes and modern style restaurants common in Paris • 19th century restaurant culture expanded, travelers, memoirists, novelists, dinners • Industrialization favored urbanization and travel • Restaurants, cafes, open for everyone • Quality, ambience, price • Modest prix fixe menu develops

19 th Century Change • The French begin to value quality • Grimod develops a food guide • Writers, eaters, readers • Food fashion becomes more common

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Movements in French Cuisine

Haute Cuisine • Elaborate preparations, garnishes, rich sauces

• Lavish use of cream, eggs, butter • Fine restaurants and hotels cuisine

Provincial Cuisine / Cuisine du Terroir • Practiced in the country side • Simple • Regional

Nouvelle Cuisine • Emphasis on lightness and natural taste • Flavor, texture and presentation are important • Preserve nutrients

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Jean Anthelm Brillat Savarin 1755 to 1876

• La Physiologie du Gout, The Physiology of Taste • Advocates physiology of eating and dinning • Make dining more civilized • Service à la Russe style, serve each course separately • Service à la Française, all dishes are served at once • Mid 19th century, full elegant meal begin

MARIE-ANTOINE (ANTONIN) CARÊME (1783–1833)

• Cook of Kings and King of Cooks • Master of French Grande Cuisine • Paris Orphan • Cook’s Helper to Restarateur • He wanted to achieve lightness, grace, order and perspicuity • Patissier; elaborate architectural designs • Showman • Saucier – perfected recipes, techniques, created system of classification • Garde Manger – popularized cold cuisine, molds and aspic • Designed tools, equipment and uniforms • Author – wrote, illustrated, books illustrated hundreds of dishes

Georges Auguste Escoffier The Father of Modern Kitchen Organization

He divided the kitchen in sections with clear responsibilities Concept: Teamwork & Division of Labor Objective: to get food out faster and with higher quality

The Escoffier Brigade system allows: - Larger menu choices - More complex dishes - Higher quality - Freshness (a la minute production) - Faster service - Clear accountability for work - Control and supervision

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Fathers of Modern Western Cooking of XX century

AUGUSTE ESCOFFIER (1846–1935) Worked in Grand Hotels Wrote Le Guide Culinaire; more than 5,000 recipes, still used today

FERNAND POINT (1897-1955) Father of Nouvelle Cuisine Trained Bocuse and many other famous chefs

GASTON LENÔTRE (1920–2008)

• Baking and Pastry • Normandy, France • MOF

• His creations are modern classics • Restaurant Empire and School

Paul Bocuse (1926–2018)

• MOF Meilleur Ouvrier de France honoris causa • Collonges-au-Mont-d’Or near Lyon • Nouvelle Cuisine • French Cuisine Ambassador

Joel Robuchon (1945 – 2018)

• Poitiers • 28 Michelin Stars • MOF Meilleur Ouvrier de France 1976 • Operated more than a dozen restaurants across Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Madrid, Monaco, Montreal, Paris, Shanghai, Singapore, Taipei, Tokyo, and New York City

Alain Ducasse 1956 -

• Orthez (SW of france) • 21 Michelin Stars • Begann his apprenticeship in 1976 • Work with Michel Guérard, Gaston Lenôtre and Roger Vergé • Manage a culinary empire of restaurants and school

Women Chef in French Kitchen

La Mere Brazier Eugenie Brazier (1895 -1977)

• La Trancliere near Lyon • First Chef to be awarded with 6 Michelin Stars • This remain unbeatenuntil 1998 • Open her own restaurant in 1921 • Lyon's famous female cooks tradition – Les Mères lyonnaises –

Anne-Sophie Pic

• Valence, Drome, France • Daughter of Chef Jacques Pic • Grew up at her family's restaurant, Maison Pic • Her grandfather, Andre Pic , was also a chef • She studied Management and worked in numerous companies overseas before Coming back to her family restaurant at the age of 23 and to retain to become a chef

The 3 Main Sections of a Restaurant Kitchen

Saucier (Sauté Section) Meat Fish Sauces Stocks

Gard Manger (Cold Section) Appetizers Salads Desserts Bread etc....

Entremétier (Vegetable Section) Vegetables Starches Eggs Soups

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TABLE 4.3 WORK SECTIONS AND THEIR STATIONS

French Cuisine

Complex Historical Influenced Evolving World Class