1. French
Cuisine

2. Geography Foods, terrain, and customs more resemble Southern Europe
Part of Western Europe:
France
Germany
Austria
Switzerland
Netherlands
Luxembourg
France also shares borders with Italy, Spain, & Mediterranean Sea, resulting in:
Foods, terrain, and customs more resemble Southern Europe

3. Geography & Relation to Food
Dependent on climate and terrain, dishes relate to the foods for the region based on what can be raised & grown
Northern France
Cuisine resembles more of Belgium Germany, & Switzerland

4. Geography & Relation to Food
Dependent on climate and terrain, dishes relate to the foods for the region based on what can be raised & grown
Southern France
Southernmost region, Provence (pruh-VAHNTS)
Cooking incorporates fresh herbs and vegetables
Dishes resemble Italian cuisine

6. Medieval Era Many inland regions had Romanesque styles of cuisine
Moorish influenced styles towards the end of the era.
Present day France, Luxembourg, Belgium, most of Switzerland, and the western portion of Italy .
Many inland regions shared the same style of cuisine as romans, mainly due to roman occupied Gaul

7. Medieval Era Coastal regions relied more on seafood
Inland dishes: Spiced pork, poultry, and beef
Main dishes changed with the seasons; whatever food was the most abundant and readily available
Many inland regions shared the same style of cuisine as romans, mainly due to roman occupied Gaul
Service en confusion

8. Medieval Era Food was very basic
Simple cooked meats with various spices, including:
salt & black pepper
cinnamon
cumin
nutmeg
ginger
cloves
Spices were all imported from Asia and Africa & reserved only to the wealthy population, as they were rare and expensive
Many inland regions shared the same style of cuisine as romans, mainly due to roman occupied Gaul

9. Ancien Regime
At the beginning of the 15th century, French cuisine mainly influenced by Italian culture
Marriage of Catherine de’ Medici of Florence and Henri duc d’Orleans (King Henry II) of France
Crepes
At this time, Italian food was far more advanced than French cuisine. This marriage introduced master Italian chefs to the French world.

10. Ancien Regime Paris became the central hub of all economic activity.
Master chefs came to exchange trades
France gained momentum in its own style of cuisine
Food distribution was regulated by the city government by creating guilds.
Regulated by only allowing certain guilds to operate in certain areas
Hampered the development of the culinary arts at this time
Crepes

11. Ancien Regime
Foods are heavily influenced by Italian culture and newly opened trade with the “New World”.
Crepes refined and mastered.
One of the first pastry dishes to be refined from traditional medieval practices.
Crepes

12. Haute Cuisine
In the 17th to early 18th century, French cuisine was almost entirely pioneered by Chef François Pierre La Varenne
Broke away from the Italian cooking traditions that were set in the previous years.
Abandoned heavy usage of herbs and spices and focused more on natural flavors of the foods itself.

13. Haute Cuisine Foreign spices were replaced with local herbs
Parsley, thyme, bay leaf, chervil, sage, and tarragon.
More economical and affordable dishes
New, locally grown vegetables were planted & incorporated into menus
Cauliflower, asparagus, peas, cucumbers, and artichokes
Improvements in transportation resulted in fish arriving significantly fresher than before

14. Haute Cuisine Le Cuisinier françois (1651):
Chef François Pierre Sieur de La Varenne wrote this book capturing, for the first time, a distinctly modern way of cooking that went on to dominate for more than 300 years.
Le Pâtissier françois (Paris 1653):
His next book, which focussed on pastry-making,

15. French Revolution
Much like Haute Cuisine, the French Revolution was a prosperous time for cuisine.
The guild system was abolished:
Any chef could effectively make and sell whatever he/she wished and where to sell it.

16. French Revolution
“King of Chefs” Marie-Antoine Carême, chef to Napoleon Bonaparte came into the spotlight to shape French cuisine following La Varenne.
Redefined food styles of the earlier years.
Cuisine was set to prize richness, suavity, balance, and elegant presentation

17. French Revolution
Carême developed the Chef’s hat which is still used to this day and is universally recognized.
Changed traditional service to ordering from a printed menu.

18. Late 19th - Early 2oth Centuries
The birth of the industrial revolution changed the way kitchens were set up
Sped up processing time in the kitchens, but core of French cuisine remained the same.

19. Late 19th - Early 2oth Centuries
Georges Auguste Escoffier is the head figure to update French cookery into the modern light.

20. Late 19th - Early 2oth Centuries
Georges Auguste Escoffier developed the Kitchen Brigade:
Hierarchy found in restaurants/hotels employing extensive staff
Delegates responsibilities to individuals specializing in tasks
Kitchen Brigade

21. Late 19th - Early 2oth Centuries
Georges Auguste Escoffier:
Refined Carême’s abundant number of sauces to FIVE MOTHER SAUCES
Béchamel, milk-based sauce, thickened with a white roux.
Espagnole, a fortified brown veal stock sauce, thickened with a brown roux.
Velouté, light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream.
Hollandaise, an emulsion of egg yolk, butter and lemon or vinegar.
Tomate, tomato-based

22. Modern Day France

23. Religions 4%

24. Popular French Cuisine

25. CROISSANTS
Traditional croissants can take about 14 hours from start to finish.
There are multiple stories as to the croissant origin but the most believable story is that an Austrian artillery officer founded a Viennese Bakery in Paris in approximately This bakery, which served Viennese specialties including the kipfel, or kipferl, and the Vienna loaf, quickly became popular and inspired French bakers.
Throughout time, the kipfel was developed into what it is known now as the croissant.

26. CRÊPES
Almost every country has its own version of the crepe, but it was in France's Brittany region where the tools and techniques were created and perfected, elevating the crepe to an art form. 
One evening , the Prince of Wales requested a crepe for dessert. Henri Charpentier raced to the kitchen and prepared a crepe with an orange sauce flambé. He named the Suzette in honor of the beautiful young lady who accompanied the Prince. The rest is history...the Crepe Suzette became the most celebrated French dessert. 
Crêpes are one of the best known French dishes and had been introduced into many other countries, including Japan where they are eaten as a dessert with ice cream and fruit.

27. QUICHE
Now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen.
The word, “quiche,” is from the German ‘Kuchen’, meaning cake.
Quiche Lorraine is made with bacon and cheese, usually swiss, emmental, or gruyère.

28. CONFIT DE CANARD
Confit de canard is a dish that emerged as a result of the discovery of a new way to preserve meat.
Duck cooked in its own fat, usually served hot.

29. COQ AU VIN
Coq au Vin was traditionally made with a rooster but as most people in the modern world do not have access to whole roosters, it is primarily made with a chicken instead.
Recipe is at least 400 years but did not become popular until the early 1900s
Has become one of the best known French recipes, both within and outside of France.

30. RATATOUILLE
The word Ratatouille actually comes from the french term "touiller," which means to toss food. 
Originally a meal made by poor farmer's and was prepared in the summer with fresh summer vegetables. Served either hot or cold, the full name of the dish is ratatouille niçoise.
The original and simplest form used only courgettes (zucchini), tomatoes, green and red peppers (bell peppers), onions, eggplant and garlic.

31. BOEUF BOURGUIGNON
Boeuf Bourguignon is thought to have originated as a peasant dish with the wine used to tenderize cheap cuts of beef.
The recipe that most people still follow to make an authentic boeuf bourguignon was first codified by Auguste Escoffier. That recipe, however, has undergone subtle changes, owing to changes in cooking equipment, and available food supplies. Mastering the Art of French Cooking describes the dish as "certainly one of the most delicious beef dishes concocted by man."

36. CHOCOLATE SOUFFLÉ
The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up"
Combination of custard and egg whites.

37. CHOCOLATE MOUSSE
After being introduced to chocolate by the Spanish, French chefs have been cooking with chocolate since the early 17th century.
Mousse, which means "foam", originated in France in the 18th century. It was only a matter of time until cooking with chocolate and making dishes with foamy textures came together for "mousse au chocolat. "
Chocolate mousse is far easier to make than I think most people believe, if you find the right recipe.

38. CRÈME BRÛLÉE
Crème Brûlée is French for "Burnt Cream". If fact, neither the cream itself nor the sugar on top are "burnt", although both are cooked.