1. French Cuisine

2. Classes of French Cooking
Haute Cuisine
Characterized by elaborate preparations, fancy garnishes, and rich sauces.
Nouvelle Cuisine
Emphasizes lightness and natural taste in foods.
Provincial Cuisine
Locally grown foods are enhanced by simple cooking methods.

3. French Sauces Roux Béchamel Sauce Velouté Sauce Demi-glace
Mixture of butter and flour, used to thicken sauces.
Béchamel Sauce
Milk added to a roux.
Velouté Sauce
Chicken, veal, or fish stalk added to a roux.
Demi-glace
Classic brown sauce.

4. More French Sauces Hollandaise Vinaigrettes Butter Sauces
Contains egg yolk, lemon juice and butter.
Vinaigrettes
Oil and Vinegar sauces.
Butter Sauces
Flavored, white or brown butter sauces.

5. French Seasonings Fines Herbs
A mixture of chives, parsley tarragon, and chervil.

6. Nature Of French Cuisine
French cuisine is regional in nature.
A visitor can travel throughout the country and never eat the same dish prepared in the same way twice.

7. French Meals Le petit dejeuner (Breakfast) Le dejeuner (Midday Meal)
Usually light
Le dejeuner (Midday Meal)
Traditionally the main meal.
Hot or cold hors d oeuvres
Soup
A main dish with vegetable
If the main dish contained vegetables, the separate vegetable would usually be eliminated.
Bread and butter.
Green Salad
Cheese & Fresh Fruit.
Dessert &Wine.

8. French Meals Continued
The traditional evening meal is light.
Served later than in the USA.