Cuisine

French Cuisine

European Cuisines

The cooking traditions of France, formally codified into technique and repertoire by chefs including Marie-Antoine Careme in the early 19th century and Auguste Escoffier at the century's end, whose systematization still underlies professional Western kitchen training. Regional traditions remain distinct beneath that codification: Provence cooking leans on olive oil, herbs and tomato; Normandy on butter, cream and apples; Burgundy and the Rhone on wine-based sauces and slow-braised meats. UNESCO added the gastronomic meal of the French to its Intangible Cultural Heritage list in 2010.

Facts

Signature Technique

The five mother sauces codified by Escoffier, slow braising, and laminated pastry doughs such as croissant dough are hallmark techniques. 1

Origin Region

France, drawing on regional traditions such as Burgundy, Provence and Normandy, consolidated into a codified national cuisine from the 17th through 19th centuries. 2

French Cuisine

4 entries

Dish Family

Main Ingredient

Era (Origin Period)

Format/Type

Course

Connections

Associated With

Mise en Place

Russian Cuisine

Aristocratic Russian cuisine imitated French court cooking from the eighteenth century, and French chefs working in Russia, Marie Antoine Careme among them, introduced fine mincing, sauces and course sequencing.

Source Exploring the History of Russian Cuisine (Russia Beyond)Maxim Syrnikov

Vietnamese Cuisine

Nearly a century of French colonial rule introduced the baguette, pate and coffee culture into Vietnamese cooking, most visibly in banh mi and ca phe sua da.

Source A Taste of Vietnam, from Hearty Sour Broths to Fragrantly Spiced Street Food (National Geographic)Thuy Diem Pham

Features Dish

Baked Potato

Source Baked potato (Wikipedia)

Barbajuan

Source Barbajuan (Wikipedia)

Berkoukes

Source Berkoukes (dish) (Wikipedia)

Blancmange

Source Blancmange (Wikipedia)

Chevre chaud

Source Chevre chaud (Wikipedia)

Chicken chasseur

Source Chicken chasseur (Wikipedia)

Confit byaldi

Source Confit byaldi (Wikipedia)

Coq au Vin

Source Larousse Gastronomique

Croissant

Source Larousse Gastronomique

Crudités

Source Crudités (Wikipedia)

Duchess potatoes

Source Duchess potatoes (Wikipedia)

Duxelles

Source Duxelles (Wikipedia)

Filet americain

Source Filet americain (Wikipedia)

Fondue

Source Fondue (Wikipedia)

French Fries

Source French fries (Wikipedia)

French Onion Soup

Frikandel

Source Frikandel (Wikipedia)

Gratin dauphinois

Source Gratin dauphinois (Wikipedia)

Liege Waffle

Source Waffle - Wikipedia

Liver and onions

Source Liver and onions (Wikipedia)

Moules-Frites

Source Moules-frites (Wikipedia)

Pieds paquets

Source Pieds paquets (Wikipedia)

Pilaf

Source Pilaf (Wikipedia)

Pissaladière

Source Pissaladière (Wikipedia)

Plov

Source Pilaf (Wikipedia)

Pommes Anna

Source Pommes Anna (Wikipedia)

Potjevleesch

Source Potjevleesch (Wikipedia)

Raclette

Source Raclette (Wikipedia)

Ratatouille

Source Ratatouille (Wikipedia)

Steak tartare

Source Steak tartare (Wikipedia)

Tartiflette

Source Tartiflette (Wikipedia)

Tourte de blettes

Source Tourte de blettes (Wikipedia)

Waffle

Source Waffle - Wikipedia

Uses Ingredient

Foie Gras

Garlic

Source Larousse Gastronomique

Wheat

Source Larousse Gastronomique

Sources

1. On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee, Scribner, 2004technique discussion: sauces and pastry lamination

2. Encyclopaedia Britannica

Encyclopaedia Britannica, Inc.entry: French cuisineView the Source

The Oxford Companion to Food

Alan Davidson, Oxford University Press, 2014entry: France

Larousse Gastronomique

Hamlyn, 2009

Features Dish: Coq au Vin
Features Dish: Croissant
Uses Ingredient: Wheat, entry: Wheat
Uses Ingredient: Garlic, entry: Garlic

A Taste of Vietnam, from Hearty Sour Broths to Fragrantly Spiced Street Food (National Geographic)

Thuy Diem Pham, National Geographic, 2023Associated With: Vietnamese CuisineView the Source

Exploring the History of Russian Cuisine (Russia Beyond)

Maxim Syrnikov, Russia Beyond, 2013Associated With: Russian CuisineView the Source

Ratatouille (Wikipedia)

WikipediaFeatures Dish: Ratatouille, Wikipedia category listView the Source

Pilaf (Wikipedia)

Wikipedia

Features Dish: Plov, Wikipedia category list
Features Dish: Pilaf, Wikipedia category list

View the Source

Fondue (Wikipedia)

WikipediaFeatures Dish: Fondue, Wikipedia category listView the Source

Raclette (Wikipedia)

Features Dish: Raclette, Wikipedia category listView the Source

Tartiflette (Wikipedia)

Features Dish: Tartiflette, Wikipedia category listView the Source

Waffle - Wikipedia

Features Dish: Waffle, Wikipedia category list
Features Dish: Liege Waffle, Wikipedia category list

View the Source

French fries (Wikipedia)

Features Dish: French Fries, Wikipedia category listView the Source

Crudités (Wikipedia)

Features Dish: Crudités, Wikipedia category listView the Source

Moules-frites (Wikipedia)

Features Dish: Moules-Frites, Wikipedia category listView the Source

Baked potato (Wikipedia)

Features Dish: Baked Potato, Wikipedia category listView the Source

Blancmange (Wikipedia)

Features Dish: Blancmange, Wikipedia category listView the Source

Steak tartare (Wikipedia)

WikipediaFeatures Dish: Steak tartare, Wikipedia category listView the Source

Liver and onions (Wikipedia)

Features Dish: Liver and onions, Wikipedia category listView the Source

Filet americain (Wikipedia)

Features Dish: Filet americain, Wikipedia category listView the Source

Frikandel (Wikipedia)

Features Dish: Frikandel, Wikipedia category listView the Source

Duchess potatoes (Wikipedia)

Features Dish: Duchess potatoes, Wikipedia category listView the Source

Barbajuan (Wikipedia)

Features Dish: Barbajuan, Wikipedia category listView the Source

Confit byaldi (Wikipedia)

Features Dish: Confit byaldi, Wikipedia category listView the Source

Pissaladière (Wikipedia)

Features Dish: Pissaladière, Wikipedia category listView the Source

Potjevleesch (Wikipedia)

Features Dish: Potjevleesch, Wikipedia category listView the Source

Gratin dauphinois (Wikipedia)

Features Dish: Gratin dauphinois, Wikipedia category listView the Source

Chicken chasseur (Wikipedia)

Features Dish: Chicken chasseur, Wikipedia category listView the Source

Berkoukes (dish) (Wikipedia)

Features Dish: Berkoukes, Wikipedia category listView the Source

Duxelles (Wikipedia)

Features Dish: Duxelles, Wikipedia category listView the Source

Chevre chaud (Wikipedia)

Features Dish: Chevre chaud, Wikipedia category listView the Source

Pommes Anna (Wikipedia)

Features Dish: Pommes Anna, Wikipedia category listView the Source

Tourte de blettes (Wikipedia)

Features Dish: Tourte de blettes, Wikipedia category listView the Source

Pieds paquets (Wikipedia)

Features Dish: Pieds paquets, infobox national_cuisine field

Quote, Features Dish: Pieds paquets, infobox national_cuisine field

[[French cuisine]]

View the Source

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French Cuisine

Barbajuan

Croissant

Pissaladière

Tourte de blettes

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