French Food Culture is one of a Unique Culture. Food is a way for French people to come together and spend time with loved ones. Food is enjoyed and savored; it’s not rushed like some countries.
In France, food is taken seriously and not eaten on the go or in large quantities. Meals are consistent at the same time every day.
French cuisine is characterized by its use of a wide range of ingredients, including meats, seafood, vegetables, and fruits. It’s also known for its use of sauces, which are often made with butter, cream, and wine. Some of the most popular sauces in French cuisine include béarnaise, hollandaise, and béchamel.
After the French Revolution, the art of cooking spread after guilds were abolished, which allowed French cooks to operate with fewer restrictions, and from there, modern French cuisine flourished. Today, food in France is more than just a small aspect of culture, it’s a traditional and ritualistic part of everyday life.
French cuisine has a storied past and a global reputation for excellence. While the nuances are vast, three main classes stand out: Haute cuisine, Provincial cuisine, and Nouvelle cuisine. Each reflects different periods, techniques, and cultural influences that have shaped the nation’s palate.
French foods are rich in good fats such as peanut oil, canola oil and olive oil those are rich in polyunsaturated fatty acids such as omega-3, which are good for health. French food usually comes in small quantities in larger-looking dishes. Based on the principle of Mindful eating.
Top french dishes
1.) Soupe a l'oignon (French onion soup) recipe
French onion soup is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top.
2.) coq au vin recipe
It’s a classic French dish that typically consists of chicken or rooster braised with wine, lardons(bacon), mushrooms and onions. Often served with mashed potatioes or crusty bread. It’s a flavorful and hearty dish with a rich history in French cuisine.
3.) Boeuf bourguignon recipe
Beef Bourguignon (or Boeuf Bourguignon) is so deliciously hearty and flavourful – fall apart beef, crispy bacon, a mix of crispy-browned and soft, tender shallots and bites of slow-cooked carrots, all enrobed in a rich red wine sauce.
4.) Ratatouille recipe
Ratatouille is a traditional French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise.
5.) Quiche Lorraine recipe
Quiche Lorraine is a French tart with a filling made of cream, eggs, and bacon or ham, in an open pastry case. The dish is native to Lorraine, a region in Northeastern France. It can be served warm or cold.
6.) Tarte Tatin recipe
Tarte Tatin is a French dessert for which apples are caramelized in a skillet with butter and sugar, then topped with a round of pastry dough and baked.
