Francaise, a la
Food coated in nilk and flour and fried
French cuisine is diverse due to the different climatic regions of France.
Each region of France has its own distinctive way of cooking in terms of ingredients and preparation. On top of this, there are three general approaches which compete with each other:
- Classical French cuisine (also known in France as cuisine bourgeoise). This includes all the classical French dishes which were at one time regional, but are no longer specifically regional. Food is rich and filling, with many dishes using cream-based sauces. While Haute cuisine is classical French cuisine taken to its most sophisticated and extreme. Food is elegant, elaborate and generally rich. Meals tend to be heavy, especially due to the use of cream and either large portions or many smaller portions. There is a strong emphasis on presentation (in particular, vegetables tend to be cut with compulsive precision and uniformity). The finest ingredients are used, and the meal is correspondingly expensive.
- Cuisine Nouvelle. This style developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.
- Cuisine du terroir. This focuses on regional specialities and is somewhat more rustic in nature. Local produce and food traditions are the main focus.
Food with international influences:
a style of cooking that combines ingredients and techniques and seasonings from different cultures or countries, especially one that combines Eastern and Western influences
Fusion cuisine combines elements of various culinary traditions while not fitting specifically into any. The term generally refers to the innovations in many contemporary restaurant cuisines since the 1970s.
Grecque, a la
This french term referes to disahes cooked in a generally Meditterranean style, with oilve oil, lemon and spices; and is not only applied to dishes of Greek origin.
The predominant Greek herbs are bay leaf, mint, oregano. Other commom herbs are basil & thyme.
And the spices - cummin, fennel seed, and the use of '"sweet" sices such as cinnamon and clovesin combination with meat.
Garlic, lemon and olive oil are important flavors.
Important vegetables include tomato, aubergine (eggplant), potato, chic peas, spinach, green beans, okra and green peppers
Greek style desserts are dominated by nuts and honey.
Dishes that include pineapple may often be refered to as being Hawaiian,
A French term refing to dishes garnished with mixed fresh spring vegetables or green peas and spigs of cauliflower.
King, a la
Prepared with a Béchamel sauce containing mushrooms, green peppers, and red or pimento peppers.
Lyonnaise, a la
A French term given to dishes which contain fried chopped or shredded oinion as a principal ingredient.