French Cuisine

French believe in multi-course meals and pay a lot of attention to the order of dishes. Bread is the only item that remains constant throughout the meal.

A typical five course meal:

A typical 5 course meal is when one dish/course is eaten at a time and the plate is replaced with every course. A 7 or 11 course meal is reserved for more formal occasions.

Drinks and Appetizers: A drink (usually champagne or wine) and an appetizer begin the meal. Appetizers can be presented on bread, pastry or even vegetable served with dips. Some popular French appetizers include Apricot Chambord Brie, Crudites, Brandade Canapes, etc. Other common appetizers include sausages, cheese, or spreads to top bread.

Entrée, or the starter course is served next. It can be salad and is usually a little heavier than the appetizer. It can involve light meats like lamb and pork or pâtés. The salad will be served with Vinaigrette (A light salad dressing consisting of a mixture of vinegar and oil, often flavoured with herbs, spices and other ingredients).

Before the entrée is completely finished, bread and cheese is served. Sliced bread or Baguette is served with atleast three kinds of cheese like very mild cheese Brie or Camembert is served along with a little stronger cheese such as roquefort.

The main course is usually a meat course. Lamb, rabbit, duck or goose make it a wide selection to choose from. Meats are usually served with potatoes, gravy or other sauce and a light vegetable preparation such as green beans on the side. Other side dishes to the main course include escargot (snails), served in a rich garlic butter sauce that allows one to enjoy this delicious dish.

The French platter of desserts has innumerable variants. Every kind of fruit and cake can be used to make an endless list of satisfying desserts. Tarts and mousse, Flan and Gratin, Creme Broulee, or even a simple fruit salad make wonderful desserts. Other splendours include black forest gateaux, apples or pears on cake with a cream sauce, baked custards in a variety of flavours, or any other combination.

Coffee: Dessert is followed by coffee. The French expresso and Latte are the signature coffees of France. A cookie (cat’s tongue, lace, etc.), truffle, or a dark chocolate is usually served along with the coffee.

Wines and drinks: The French close their meals with a glass of red or white wine. The French have a strong sense that there is an appropriate beverage for every food and occasion.

An Aperitif (a light aloholic beverage such as Lillet) precedes the meal and a digest (something more spirited. Say, cognac) may follow. This close relationship between food and wine closely parallels the evolution of great cooking and great wine making. It is probably not coincidental some of the best cooking in France happens in her finest wine-growing regions.