Kaustubh Vichare

Art Culinaire A guide to french cuisine

Art Culinaire A guide to french cuisine

Art Culinaire A guide to french cuisine

About the book French Cuisine became the modern haute cuisine or grande cuisine in the 20th century by Auguste Escoffier. It is a cuisine which is considered difficult for home cooks to execute. There are a few recette (receipe) which must be tried by anyone who is travelling to france for the first time or are trying this cuisine for the first time. However, there are a few things you should know as well while you are having your meal at any french restaurant.

About the book French Cuisine became the modern haute cuisine or grande cuisine in the 20th century by Auguste Escoffier. It is a cuisine which is considered difficult for home cooks to execute. There are a few recette (receipe) which must be tried by anyone who is travelling to france for the first time or are trying this cuisine for the first time. However, there are a few things you should know as well while you are having your meal at any french restaurant.

Contents

6

Classique Recette

01

Boeuf bourguignon

03

Cassoulet

05

Ratatouille

07

Confit de canard

09

Coq au vin

11

Flamiche

13

Salade Niçoise

15

Soupe à l’oignon

17

Tarte tatin

19

The Green Fairy

21

Dining Ettiquettes

23

Auguste Escoffier

29

7

Contents

6

Classique Recette

01

Boeuf bourguignon

03

Cassoulet

05

Ratatouille

07

Confit de canard

09

Coq au vin

11

Flamiche

13

Salade Niçoise

15

Soupe à l’oignon

17

Tarte tatin

19

The Green Fairy

21

Dining Ettiquettes

23

Auguste Escoffier

29

7

Classique Recette

01

02

Classique Recette

01

02

Boeuf bourguignon Origin: Burgundy,France

Type: Stew

Beef, red wine, beef stock, Main ingredients: lardons, onions, bouquet garni, pearl onions, mushrooms Beef bourguignon also called beef burgundy, is a beef stew braised in red wine (mostly red Burgundy). A well known french dish and can be called a staple in french cuisine.

It is generally accompanied with boiled potatoes or pasta.

Julia Child has described the dish as “certainly one of the most delicious beef dishes concocted by man�. The name of the dish refers to the use of wine (Red Burgundy).

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04

Boeuf bourguignon Origin: Burgundy,France

Type: Stew

Beef, red wine, beef stock, Main ingredients: lardons, onions, bouquet garni, pearl onions, mushrooms Beef bourguignon also called beef burgundy, is a beef stew braised in red wine (mostly red Burgundy). A well known french dish and can be called a staple in french cuisine.

It is generally accompanied with boiled potatoes or pasta.

Julia Child has described the dish as “certainly one of the most delicious beef dishes concocted by man�. The name of the dish refers to the use of wine (Red Burgundy).

03

04

Cassoulet Origin: Castelnaudary, France

Main ingredients:

Type: Casserole/ Stew

Meat (pork sausages, goose, duck, sometimes mutton), pork skin, white beans

Cassoulet is a rich, slow-cooked casserole with white beans, duck confit, sausages and extra meat. The meat is pre-roasted with and then simmered with aromatic vegetables.

The Carcassonne version is similar but doubles the portion of mutton and sometimes replaces the duck with partridge.

An organization called The Grand Brotherhood

of the Cassoulet of Castelnaudary, organizes

competitions and fairs featuring cassoulet every year since 1999. In U.S. restaurants, the term cassoulet is often applied to any hearty bean-

based casserole, with variations such as salmon cassoulet.

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06

Cassoulet Origin: Castelnaudary, France

Main ingredients:

Type: Casserole/ Stew

Meat (pork sausages, goose, duck, sometimes mutton), pork skin, white beans

Cassoulet is a rich, slow-cooked casserole with white beans, duck confit, sausages and extra meat. The meat is pre-roasted with and then simmered with aromatic vegetables.

The Carcassonne version is similar but doubles the portion of mutton and sometimes replaces the duck with partridge.

An organization called The Grand Brotherhood

of the Cassoulet of Castelnaudary, organizes

competitions and fairs featuring cassoulet every year since 1999. In U.S. restaurants, the term cassoulet is often applied to any hearty bean-

based casserole, with variations such as salmon cassoulet.

05

06

Ratatouille Origin: Nice, France Main ingredients:

Type: Stew

tomatoes, onions, courgette, aubergine (eggplant), bell peppers, garlic, marjoram, fennel and basil or bay leaves and thyme

In Ratatouille, each vegetable is cooked seperately and then combined and slowly cooked together until they attain a smooth and creamy consistency, bringing out the best in each vegetable.

In the late 18th century, Ratatouille was indicated only as a coarse stew and the modern version of it didn’t appear until 1877. Joël Robuchon, the chair of the Larousse’s committee said, “dish each vegetable will taste truly of itself”.

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08

Ratatouille Origin: Nice, France Main ingredients:

Type: Stew

tomatoes, onions, courgette, aubergine (eggplant), bell peppers, garlic, marjoram, fennel and basil or bay leaves and thyme

In Ratatouille, each vegetable is cooked seperately and then combined and slowly cooked together until they attain a smooth and creamy consistency, bringing out the best in each vegetable.

In the late 18th century, Ratatouille was indicated only as a coarse stew and the modern version of it didn’t appear until 1877. Joël Robuchon, the chair of the Larousse’s committee said, “dish each vegetable will taste truly of itself”.

07

08

Confit de canard Origin: France Main ingredients:

Type: Slow cook Duck, garlic, salt, black pepper, thyme, bay leaf

Coq au vin is made with chicken braised with wine, lardons, mushroom and garlic (optional). The preparation is similar to that of beef bourguignon. Chicken is seasoned or floured , seared in fat and simmered slowly in wine. It is mostly eaten with mashed/ roasted potatoes or french bread.

Rice, farro, couscous, egg noodles are also paired with it.

Coq au vin was documented in the 20th century, before that it was considered to be a rustic dish.T here was a similar dish which resembled to coq au vin which was mentioned in a cookbook in 1864.W hen Julia Child mentioned this dish in her cookbook, it helped this dish to become more popular in the United States and was also considered to be Julia Child’s signature dish.

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Confit de canard Origin: France Main ingredients:

Type: Slow cook Duck, garlic, salt, black pepper, thyme, bay leaf

Coq au vin is made with chicken braised with wine, lardons, mushroom and garlic (optional). The preparation is similar to that of beef bourguignon. Chicken is seasoned or floured , seared in fat and simmered slowly in wine. It is mostly eaten with mashed/ roasted potatoes or french bread.

Rice, farro, couscous, egg noodles are also paired with it.

Coq au vin was documented in the 20th century, before that it was considered to be a rustic dish.T here was a similar dish which resembled to coq au vin which was mentioned in a cookbook in 1864.W hen Julia Child mentioned this dish in her cookbook, it helped this dish to become more popular in the United States and was also considered to be Julia Child’s signature dish.

09

10

Coq au vin Origin: France Main ingredients:

Type: Braised Chicken, wine, lardons, mushrooms, optionally garlic

Coq au vin is made with chicken braised with wine, lardons, mushroom and garlic (optional). The preparation is similar to that of beef bourguignon. Chicken is seasoned or floured , seared in fat and simmered slowly in wine. It is mostly eaten with mashed/ roasted potatoes or french bread. Rice, farro, couscous, egg noodles are also paired with it.

Coq au vin was documented in the 20th century, before that it was considered to be a rustic dish. There was a similar dish which resembled to coq au vin which was mentioned in a cookbook in 1864.W hen Julia Child mentioned this dish in her cookbook, it helped this dish to become more popular in the United States and was also considered to be Julia Child’s signature dish.

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12

Coq au vin Origin: France Main ingredients:

Type: Braised Chicken, wine, lardons, mushrooms, optionally garlic

Coq au vin is made with chicken braised with wine, lardons, mushroom and garlic (optional). The preparation is similar to that of beef bourguignon. Chicken is seasoned or floured , seared in fat and simmered slowly in wine. It is mostly eaten with mashed/ roasted potatoes or french bread. Rice, farro, couscous, egg noodles are also paired with it.

Coq au vin was documented in the 20th century, before that it was considered to be a rustic dish. There was a similar dish which resembled to coq au vin which was mentioned in a cookbook in 1864.W hen Julia Child mentioned this dish in her cookbook, it helped this dish to become more popular in the United States and was also considered to be Julia Child’s signature dish.

11

12

Flamiche Origin: Picardy, France Main ingredients:

Type: Pie

Brioche dough, leeks

Flamiche is a traditional pie that is filled with chopped leeks, a small amount of butter, and either milk or crème fraÎche. It resembles a quiche. It shares a lot of the same traits as a pizza and is a favorite among the foodies. It can be served both as an appetizer and as a main dish, accompanied by a green salad. It can be said that it is a highly versatile dish.

The first known recipe dates back to the late 18th century, and it has been found in a French soldier’s notebook. Today, there are numerous variations of flamiche, with added cheese, nutmeg, bacon, and different vegetables. Flamiche can sometimes be used as an accompaniment to heavier meat dishes.

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Flamiche Origin: Picardy, France Main ingredients:

Type: Pie

Brioche dough, leeks

Flamiche is a traditional pie that is filled with chopped leeks, a small amount of butter, and either milk or crème fraÎche. It resembles a quiche. It shares a lot of the same traits as a pizza and is a favorite among the foodies. It can be served both as an appetizer and as a main dish, accompanied by a green salad. It can be said that it is a highly versatile dish.

The first known recipe dates back to the late 18th century, and it has been found in a French soldier’s notebook. Today, there are numerous variations of flamiche, with added cheese, nutmeg, bacon, and different vegetables. Flamiche can sometimes be used as an accompaniment to heavier meat dishes.

13

14

Salade Niçoise Origin: Nice, France Main ingredients:

Type: Salad

Tomatoes, tuna or anchovies, egg

Salade niçoise is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil. The salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables. There are multiple variations of salade niçoise.

This salad can be created accourding to customers liking.

Delia Smith (is an English cook and television presenter, known for teaching basic cookery skills in a nononsense style) called it “one of the best combinations of salad ingredients ever invented” and Gordon Ramsay said that “it must be the finest summer salad of all”. Many chefs have developed variations using seafood other than anchovies or tuna. In 1984, a version of salade niçoise incorporating rice was also created.

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Salade Niçoise Origin: Nice, France Main ingredients:

Type: Salad

Tomatoes, tuna or anchovies, egg

Salade niçoise is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil. The salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables. There are multiple variations of salade niçoise.

This salad can be created accourding to customers liking.

Delia Smith (is an English cook and television presenter, known for teaching basic cookery skills in a nononsense style) called it “one of the best combinations of salad ingredients ever invented” and Gordon Ramsay said that “it must be the finest summer salad of all”. Many chefs have developed variations using seafood other than anchovies or tuna. In 1984, a version of salade niçoise incorporating rice was also created.

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Soupe à l’oignon Origin: France Main ingredients:

Type: Soup Onions, beef or chicken stock, croutons, grated cheese

Soupe à l’oignon generally called French onion soup, is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top of a large piece of bread. It may be served as a meal in itself or as a first course.

Onion soups have been popular at least as far back as Roman times. During those times it was easily made since onions were easy to grow. The modern version is made from beef broth and caramalized onions.

Marie Julie Grandjean Mouquin introduced this to the United States in 1861. She was a chef in a restaurant named Henri Mouquin.

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Soupe à l’oignon Origin: France Main ingredients:

Type: Soup Onions, beef or chicken stock, croutons, grated cheese

Soupe à l’oignon generally called French onion soup, is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top of a large piece of bread. It may be served as a meal in itself or as a first course.

Onion soups have been popular at least as far back as Roman times. During those times it was easily made since onions were easy to grow. The modern version is made from beef broth and caramalized onions.

Marie Julie Grandjean Mouquin introduced this to the United States in 1861. She was a chef in a restaurant named Henri Mouquin.

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Tarte Tatin Origin: France

Type: Tart

Main ingredients: Apples Tarte Tatin, is a pastry in which the fruit (usually apples) is caramelised in butter and sugar before the tart is baked. Tarte Tatin is also be made with pears, quinces, peaches, pineapple and other fruits as well as vegetables.

Tarte tatin was created by accident at Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher.

The hotel was run by two sisters (Stéphanie and Caroline Tatin). One day Stéphanie Tatin (one of the two sisters), who cooked mostly, was making an apple pie and was over worked and left the apples cooking in butter and sugar for long. Smelling the burning dish, she saved the dish by putting the pastry base on top of pan of apples and finished it quickly by putting it in the oven.

She was surprised to see that the guests appreciated her dish and soon it became the hotels signature dish. Though there are others stories of this dish’s origin.

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Tarte Tatin Origin: France

Type: Tart

Main ingredients: Apples Tarte Tatin, is a pastry in which the fruit (usually apples) is caramelised in butter and sugar before the tart is baked. Tarte Tatin is also be made with pears, quinces, peaches, pineapple and other fruits as well as vegetables.

Tarte tatin was created by accident at Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher.

The hotel was run by two sisters (Stéphanie and Caroline Tatin). One day Stéphanie Tatin (one of the two sisters), who cooked mostly, was making an apple pie and was over worked and left the apples cooking in butter and sugar for long. Smelling the burning dish, she saved the dish by putting the pastry base on top of pan of apples and finished it quickly by putting it in the oven.

She was surprised to see that the guests appreciated her dish and soon it became the hotels signature dish. Though there are others stories of this dish’s origin.

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The Green Fairy Switzerland

Type: Spirit

Main ingredients: Wormwood, Anise, Fennel The Green Fairy cocktail contains 1 ounce of absinthe, 1 ounce of water, juice of 1 lemon and 1 dash Angostura bitters based on gentian, herbs, and spices. The lemon flavor actually leads, but it’s quickly overtaken by the anise from the absinthe. The lemon and bitters make the anise flavor less overwhelming while the egg white gives it added richness and a bit of a frothy texture.

It is named “The Green Fairy” because that is the nickname for it’s main ingredient absinthe. The original recipe probably predates shakers, so it called for you to drip ice cold water onto a sugar cube in absinthe until the cube melted. But nowadays we have shakers and absinthe which is weaker than it was back then, so the recipe has adapted over the years.

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The Green Fairy Switzerland

Type: Spirit

Main ingredients: Wormwood, Anise, Fennel The Green Fairy cocktail contains 1 ounce of absinthe, 1 ounce of water, juice of 1 lemon and 1 dash Angostura bitters based on gentian, herbs, and spices. The lemon flavor actually leads, but it’s quickly overtaken by the anise from the absinthe. The lemon and bitters make the anise flavor less overwhelming while the egg white gives it added richness and a bit of a frothy texture.

It is named “The Green Fairy” because that is the nickname for it’s main ingredient absinthe. The original recipe probably predates shakers, so it called for you to drip ice cold water onto a sugar cube in absinthe until the cube melted. But nowadays we have shakers and absinthe which is weaker than it was back then, so the recipe has adapted over the years.

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Dining Etiquettes At a restaurant

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Dining Etiquettes At a restaurant

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In france people consider eating not just a normal act which is done daily, but a culture.

French Cuisine focuses not just on the quality of food but on presentation (aesthetics) of the food as well. It follows a specific way and format in which the meals are served and enjoyed.

There are some basic things to keep in mind while having a french meal or course.

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In france people consider eating not just a normal act which is done daily, but a culture.

French Cuisine focuses not just on the quality of food but on presentation (aesthetics) of the food as well. It follows a specific way and format in which the meals are served and enjoyed.

There are some basic things to keep in mind while having a french meal or course.

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The fork is supposed to be held in left hand and the knife in right hand.

Never begin to eat until the host/ hostess says ‘Bon Appétit’.

All keep your hands on the table. Do not rest your elbows on the table, your hands should always be visible and not on your lap.

When you finish your meal, place your side by side each other across the plate.

If not finished, place your knife and fork in cross position facing upwards.

If you want to call a waiter, ge their attention or waive your hand a little.

Never call out or snap your fingers.

Make sure to finish ever ything served to you as not finishing it means the food wasn’t good and is disrespectful for the chef.

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The fork is supposed to be held in left hand and the knife in right hand.

Never begin to eat until the host/ hostess says ‘Bon Appétit’.

All keep your hands on the table. Do not rest your elbows on the table, your hands should always be visible and not on your lap.

When you finish your meal, place your side by side each other across the plate.

If not finished, place your knife and fork in cross position facing upwards.

If you want to call a waiter, ge their attention or waive your hand a little.

Never call out or snap your fingers.

Make sure to finish ever ything served to you as not finishing it means the food wasn’t good and is disrespectful for the chef.

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Auguste Escoffier (1846-1945)

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Auguste Escoffier (1846-1945)

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Georges Auguste Escoffier, was a famous chef, restaurater and culinar y writer who popularised french cuisine.

He brought time saving reforms and completely revolutionlized the inner workings of haute cuisine French kitchens.

His book played a big role in modern haute cuisine and was considered as a bible in the culinar y world.

He was considered to be the founder of French Cuisine.

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Georges Auguste Escoffier, was a famous chef, restaurater and culinar y writer who popularised french cuisine.

He brought time saving reforms and completely revolutionlized the inner workings of haute cuisine French kitchens.

His book played a big role in modern haute cuisine and was considered as a bible in the culinar y world.

He was considered to be the founder of French Cuisine.

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In france people consider eating food not only as a normal day to day act, but also a culture. French cuisine has a wide variety and range of meals served and is something one must try in their lifetime.

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In france people consider eating food not only as a normal day to day act, but also a culture. French cuisine has a wide variety and range of meals served and is something one must try in their lifetime.

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By Kaustubh Vichare AU18A1034

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