Introduction: The French Cuisine
There is definitely passion in the French when cuisine is the topic. French cuisine is regarded as one of the most refined cooking styles on the globe. The French hold their fork in their right hand and the knife in their left hand.
- Haute cuisine is an extravagant, classical style consisting of a multi-course meal served at high-class eateries.
- Cuisine bourgeoise is hearty home cooking for the family.
- Cuisine régionale describes regional styles which make use of ingredients only available in the local vicinity.
- Nouvelle cuisine attempts to serve up lighter food by using minimum amounts of dairy products ,such as cream and butter, and flour for sauce creation.
When the sun rises and the French leave their slumbering state, the many things they seek to fill the early hunger are: bread and butter, bread and jam, cereal, fruits, muffins, toasts, crepes, and omelets. To quench the early thirst, they sip hot coffee and give their children hot chocolate. As popular as croissants are, they are not eaten daily at the breakfast table but are more commonly consume on weekends when the French can afford to make a run to the baker’s.
During noon, most French take a break for their two-hour lunch. A meal commonly consists of many courses which may include: soup, salad, cheese, and some type of meat/fish served with pasta, rice, or vegetables on the side. Yogurt, fruit, or a pastry is eaten for dessert. Northern France tends to have lighter meals than southern France.
In France, dinners are basically simpler than lunch. Some soup, bread and cheese, and casserole constitute a typical dinner. People eat dinner at various times after 7:00 p.m. In the north, people eat around 7:30 p.m. or 8:30 p.m. In the south, they eat after 8:30 p.m. In the more modern and metropolitan areas, society eat late around 9:00 p.m and 11:00 p.m.