THE COOKING OF PROVINCIAL FRANCE
To many a lay Person, French Cooking means an Elaborate and expensive way to complicate or atleast masking foods with sauces. Unfortunately French Cooking can also mean mediocre or pour or dis honest cooking served with Pomp in Pretentions restaurants everywhere ever in the city of Paris. There is of course another side of French cooking , what is called haute or grande Cuisine may be modern man’s nearest approach to Pure cliss. However provincial cooking is something quite different from haute (grande) cuisine .It simply means the Cooking that springs from regional areas called Provinces. However Provincial cooking is something quite different from haute cuisine. Grande cuisines owes a lot to true Provincial cooking .Most of the great chefs came from villages in the Provinces . They have learnt to adopt the cooking styles as well as the raw materials from their regions to the kitchen of the rich and famous . In true Provincial Cooking , there is no need for complexity , food is cooked in its own juices and served right in the Casseroles which they are cooked.
Starting with the Bretagne (Brittany) in the North West , there are eleven regions divided according to their Culinary contribution to French Cooking.
BRETAGNE (BRITTANY)
It takes its food and Cooking Simply .The sea supplies an abundance of fish and Excellent Belon oysters and found along the Coast .Bretagne can also be credited with inventing the French version of the Pan cake the delicate crepe.
NORMANDE
It can boast of the richest milk, cream and butter in all of France , Norman cream is an important ingredient in some of the best French dishes , and much of the milk goes into the world famous cucumbers cheese .The meat from the region is also Excellent , especially the sheep and lamb .Pastured in the salt marshes along the coast . Apples grow abundantly , most of them going into cider the favourite accompaniment to Norman meals , or in the fiercy brandy called Calvados.
CHAMPAGNE
It makes one Supreme Contribution to French Cuisine , the famous sparkling wine , named after the Province .Although its repertoire of food is limited , the region Produces excellent Sausages and neighbouring flandre has invented many different event ways serve the havings.
TOURAINE
It is often called ‘the garden of France ‘. Its recipes can be as delicate as Tront in aspic or as robust as Roast Pork with Prunes. The Loire valley that cuts through the Province is ‘chateaux country ‘ where French kings relaxed in the splendour of their country estates while their chefs made the most of the regions five fruits and vegetables .Some of the best table grapes grow in Touraine.
ILE DE FRANCE
The fertile land surrounding Paris is the birth place of the classic cooking style known as Le Grande Cuisine .It was here , in the Cavernous kitchens of kings and lords that French cooking because a high art, Cooks Competed with one another to invent even more elaborate dishes.
ALSACE AND LORRAINE
Have often come under German domination and this is reflected in their Cooking . Alsation food, with its sausages and sauerkrant has a Germanic heritage . The food of Lorrain is slightly more French in character. The most famous dish is the Quiche Lorraine . The Province is also known for its Excellent Potee, a Cabbage soup with salted Pork and vegetables. The fonity Rhine wine of Alsace rivals those of Germany.
BOURGOGNE (Burgundy)
It is justly well known through the world for its wines , and these wines white and red , Play a dominant in Boeuf Bourguignon the kind of beef stews and also in most regional dishes .An annual gastronomic fair held in Sijon, the regions Principal city and the mustard capital draws gormets from all over the world .
BORDEAUX
Bordeaux and the family country around it are best known for their wines which are rank with the ones from Burgundy as the best of French Products . Bordeaux cooks hase developed a highly specialized Cuisine to go with their great wines .Also in this region are cognac and Perigueux , whose truffles go into the making of Pate de Foie gras the most extravagant delicacy of the French table .
FRANCHE – COMTE
Along with its neighbouring Provinces of Savoie and dauphine is mostly mountain country and the food is as robust as the climate . Perhaps the greatest contribution of this region to the national cuisine is the Bresse chicken , a small bird whose flesh is so delicate that even the inventive French prefer in simply roasted without any spices or sauces to obscure its flavour .The cows of this region produce more milk than its inhabitants can consume and much of the surplus is used to make cheese. The French version of swiss Gruyers the comte comes from this region.
LANGUEDOC FOIX AND ROUSSILLON
Languedoc was ones an outpost of the Roman Empire and it has retained traces of Roman influence in its Cuisine specially Popular here are the old Roman Cassoulets ‘ which are rich concoctions of goose or duck, Pork or mutton plus sausage and white beans , to the west , along the Pyrenees in Foix and Rouscillon , the Spanish culinary influence Prevails , Particularly in the Omelettes prepard with green Peppers , ham and tomato.
PROVENCE
It has been a favourite vacation center since Roman times .Like some other regions of the North Meditaterranean, it basis its cooking on garlic , olive oil and tomatoes. Bouillabaise, the famed fish stew comes from the Marseille water front. In general , the cuisine of Provence is much more highly flavoured than the rest of France.
THE BREAD OF FRANCE
It is enough to say that bread is to the French man , what rice is to the chinese and potatoes to the German. It is also safe to say that most normal French man would rather starve than substitute their daily supply of bread . The bread must be fresh, baked not too long , before the time it has to be eaten. The loaf must be of a certain shape , depending on the conditioned wishes of the family. Bread is usually eaten at all three meals of the day. Always in the morning with hot milk, Chocolate or Coffee , always at noon throughout the main road and often at night with a bowl of hearty soup.
So, far the most popular kind of bread in France is the Boquette golden brown , rod shaped leaf , 2 fr long . Vent comes the Petit Parisien which is shorter and fatter than the Boquette .There are whole grain breads like the one made of black eye Tourte are quick to recognize and cumins are both Austrian in origin whereas the Pain espagnol as the name suggests comes from spain .The croissaint , brioche and Vienna rolls are all special treats and are Popularly known as Breakfast rolls.
SOUPS
In a great number of Provincial families , the main meal at noon is soupless. The soup is served for supper, which Perhaps a light egg dish to follow .In simple french fare , the soup is kept simple .Since it is eaten at the end of the day. However a complex dish such as Bouillasaise is seldom served at night .In the same , category of main dish soups are contriade ( a Pungent Breton Bouillabaise , bourride (a garlicky, fish stew) and soups are Piston (Aspicy Veg Soup). Each of these has a complimentary sauce .Rouille a Peppery concoction suited for Bouillabaise and contirade , aioli for bourride while the soups are Piston gets its name from Piston, a blend of garlic , herbs, tomato parts and cheese which is added to the soup.
FISH
Most non-Frenchmen are amazed by the eating habits of the french. A French man will look for and then prepare and eat with enjoyment foods which to us may seem outland dish a good Example of this is snails . Snails are usually Prepared in the Burgundian style, Served in their shells with a strong flavoured garlic butter .
Another creature that the French have raised to a lordly place on the table is the Frog. Frog have raised to a lordly place on the table is the Frog. Frog legs ( Cuisses de grenouilles are prepared and eaten in away similar to chicken legs. Plainly anything that lives is edible in France atleast. Another delicacy in France is the cel, the delicate flesh of which is prepared in many various forms including smoked , roasted , fried, boiled, and broiled, Oysters are ususlly eaten raw but clams, scallops and mussels find their way into delicious Hors d’oeuvre or fish dishes on a dinner menu.
Depending on where they are caught , these shell fish may be Prepared with butter , cream and egg yolk in the north or with olive oil , tomato and garlic in the South, most of the supply of fish in France comes from the southern Part of Marseille.
The fish includes cels, mullet, Sardines, Shrimp, Clams, infish mussels, Oysters, sea urchins, bass, red snapper tront, cod , rock fish, white fish and mackeral.
POULTRY AND MEAT
France is known for its variety of poultry meats .Every house wife is well versed in the Preparation of various fricassees, stews and blanquettes .Best of all , Perhaps are the chickens , simply roasted with good butter, flavoured with tarragon or lemon juice .
They are served tender and Succulent with a slightly crackly skin. This method can be used for any domesticated fowl. A duck or goose with their higher fat content are much richer , wild birds , because of their diet and exercise are tougher , dryer but more flavour some .They must be cooked by slow simmering rather than roasting .Tender squabs and older Pigeons are also eaten . Cockercls leghorn and hens are atewed or braised and used in the making of that famous dish Coq ar vin . When William and Norman Conquered England in1066, he brought much more than armed low to the land The Normans ate their meals in Courses, often to music and they drank wine and made cooked dishes of their meats instead of tearing them from the bones ,half raw. To native Britians , these table manners seemed hilariously dainty at first but gradually such customs were accepted as Part of Every life . Thus it was the French who taught the English the art of gracious living.
Although in most part of the Western would a joint of beef is the symbol of a robust meal. In France , it is more likely to be lamb , veal or Pork ,roasted simply to bring out this best flavour . If a good piece of beef is to be served , it is generally browned first and then braised or stewed in its own juices along with a few vegetables .Lamb mostly often not served Pink in France and leg of body lamb is one of the favourite dishes of the French family. Besides these dishes , the French are also very fond of offals or innards as they are more Popularly known as any other part of the Carcasse Tripe brain , liver, kidney, tongue are all deliciously prepared and are among the favourites of the local French Population .
CHEESE
Cheese is many cooked or heated form can be used in any part of a well Planned meal to add flavour consistency and interest .It can be formed in Omelettes , Souffles and tarts to start a dinner or to be the main , course of a lighter lunch or supper .It can form an essential Part of many sauces or it can be used to variate colour , flavour in dishes .But to serve cheese as such is unthinkable in France until the end of meal. Then is the time to finish the last few bites of bread . It is a near truth , that cheese is never eater without bread, but there are Exceptions .Probably the best example is cocur a la crème a white creamed cheese served with strawberries.
Camembert
It is one of the most Popular of all French cheese .it is rich light yellow orange with a fine white Powdery dust, on the inside, it should be light pale yellow with a soft creamy textures.
Brie
It is next to Camembert in its popularity .It has a soft , Satin like texture. Another cheese from the Brie Camembert family in Conlommiers less mellow then brie and tastes somewhat like Camembert.
Roquefert
It is Salty tangy cheese with a grayish crustard an inside that is moist and mettled with green –blue flecks .Another popular blue –viened is Bleu –de – Bresse. Cantal is similar to cheddar , a semi hard smooth light lemon coloured cheese. Saint Paulin and Pork Salict are similar Cheeses semi drind mild and with a smooth buttery like texture.
Reblochon
Though in appearance , alike to Camembert is a much firmer cheese and in taste is somewhat like both Le Dauphinoois and Deaumont.
Pont- L’ Eveque
It is a shaped cheese with a soft and Pale yellow interior .Fromage au mare do Raisin also called La Grappe is a Pale sweet . Pastry cheese that is rotted in a cruse of grape Pulp(Mare)
Comte
It is the French version of Swiss Gruyers (Complete with holes)
Saint
Maure , Valenccy and Saint –Marcellin are all goat milk cheeses generally eaten while still fresh and produced in small quantities.
Mimolette
It resembles dutch Edam but has a much tangier flavour.
Murister
It is a strong flavoured , semi soft , Pungent cheese, Boursin and Belletoile are rich, fresh cheeses eaten by themselves with a little Powdered sugar sprinkled over .All cheeses are best eaten at room temperature , removed from the refrigerator 2-3 hours before service.
DESSERTS
Most good French Pastrymen hase their own specialities and Pride themselves on their Meringues and Pates Brisecs .There are two types of basic Pastry dough used in France in Countless ways, the Pates brisec , which is the same dough used for quiches and tarts that are Eaten as Hors d’ouevre and main dishes, but sweetened for desserts and then there is the Pate or chonx Pastry. The simple sponge cake used as a base for many other Confections is called a biscuit. Vanilla or Chocolate flavoured not more than an inch to an inch and a half high .It can also be cut into small squares for petit fows. It does not contain any baking Powder and its lightness depends on the mixing of beaten eggs whiter into the batter. A crème anglaise is a standard in any French housewives repertory.It can be thin , to pour over fresh or Poached fruits , some what thicker to half filled pie crust and thicker still to spread between two layers of sponge .The soufflé is one of the most Popular desserts normally kept plain and simple or Perhaps flavoured with a liqueur such as Grande marinla or grated lemon or orange rind. Crème caramel, Profit-eroles, gateau St.Honore and the Diplomasi are all traditional French favourites.