Those of you who read my previous article 'Kitchen Casual' know that I am a graduate of Le Cordon Bleu College of Culinary Arts. The school is an import from the original Le Cordon Bleu based out of Paris, France so the techniques and concepts are French based. I've learned a lot form education at Le Cordon Bleu and one the things I noticed was that the French techniques and concepts are hard to understand without the proper background information.

          French cuisine is often held up to be the best food in the world, refined food with unique flavors, textures, and origins. However, the French have spent the last 200 years, and longer, promoting their grand cuisine, flawless technique, and unique culinary point of view. French cooks were the first to focus on the pleasure of eating the meal instead of consumption of nutritional values required for every day living. This all started after the French Revolution, the French middle class used eating for enjoyment purposes to separate themselves from the aristocracy that preferred presentation of a meal over flavor of that meal. However, to simple adapt this concept in their everyday life and homes was simple not enough so they made the newly adopted concept public by opening the worlds first restaurant to which was completely dedicated to this new found concepts and techniques.

           A common misconception is all French cooking adheres to the mandates of the prestigious grande cuisine. However, not all French cooking is strictly adhered to the mandates of grande cuisine. Each region of France has it's own various culinary tastes and specialties that are celebrated, much like America has different regents of cooking based on ingredients available in those specific areas of the country. France has it variety as well. North and Northeast France, Belgian and Germany border the climate is colder and this makes the food more closely resembles the cuisines of the neighboring countries, Belgian and Germany, than it does the rest of France. Sauerkraut, sausage, cabbage, potatoes, and pork are all commonly consumed in everyday meals. The residents even forgo the use of wine, a common social practice in France, and drink beer with every meal instead. The reason for this is because in this area the grapes cannot be grown with any consistency within this region of France.

          In the regions around Normandy and Northwest France Seafood has a popular reputation for a satisfying meal. Fish, lobster, mussels, and oysters are all harvested off of the Atlantic coast,this region is well known for Calvados brandy as well. Calvados Brandy is produced from the apples to which grow and are harvested within this region. Provence and the Southeast France regions are big on the seafood movement as well, however, this region also rely heavily upon fresh grown vegetables to accompany, complement, and flavor. The closer you get to the Mediterranean causes the cuisine you'll consume to take on a light, tropical flare. Meals within this region of France will consist of garlic and are almost always made with Olive Oil as two of the ingredient. Thyme, basil, and rosemary are also dominate within this region providing a unique and flavorful experience for your taste buds if you eat in this region of France. This area is also the oldest wine producing region of France so vineyard are not in short supply, the wines you will enjoy here is some of the most famous and respected wines produced throughout the world.

          Rich and fatty food is the flavor profile in the Southwestern region of France, fish, other seafoods, pork, and duck are common menu items and often accompanied or garnished with goat cheese. The wine from this region is favored by all and food from this particular region is prepared to accompany the wine produced within this part of France. However, as famed the food in other regions may be, when you think of French cuisine the first place that comes to mind is Paris, France.

          Spectacular restaurants, in both design and culinary aspects, can be found throughout the famed city. The reason for such accomplishment is given to it's combination of the freshest ingredients the nation has to offer. The most famous and expensive restaurants in Paris craft exquisite, flavorful meals that continue the city's tradition of the grande cuisine flawlessly. If you can afford to visit these establishments you won't be disappointed in any way.

          Now that I've filled you in on the basic workings of French cuisine you don't have to hop on a red eye flight for the grande cuisine style food. The taste of France can come to your dinner table without slaving away in the kitchen all day. A fresh baguette or French loaf can add variety to your mean. French onion soup is a classic and there are simple bag soups available in your grocery stores or make it yourself easily with a crock pot. Making crêpes for breakfast or desert, the difference is all what you feel them with. Or crème brûlée for dessert...

French Onion Soup

-2 Pounds peeled and sliced Onions

-3 Tablespoons Olive Oil

-2 Cloves minced Garlic

-2 Tablespoons All-purpose Flour

-2 Quarts Beef Stock

-1/2 Cup White Wine

-Salt and Pepper to taste

-Grated Swiss or Monterey Jack Cheese

--Sauté Onions till Caramelized, don't burn Onions or your soup will be bitter.

-Add your minced Garlic and All-Purpose Flour and cook for two or three minutes.

-Add Beef Stock and White Wine and simmer for thirty minutes.

 -Serve and sprinkle with grated cheese.

 

Crepes

-1 1/3 Cups room temp. Milk

-1 Cup All-Purpose Flour

-3 large Eggs

-3 Tablespoons melted Butter

-1 Tablespoon Sugar

-Mix all ingredients together till smooth and then cover and chill for fifteen minutes or more.

-Spray pan or skillet of choose with non-stick spray then coat with the melted butter.

-Cook until edges are light brown and loosen carefully then flip. Fill with desired filling and enjoy.