Transcript French Cuisine

French Cuisine
The standard for all other cuisines…
Catherine de Medici
1500s
Auguste Escoffier
1846-1935
Julia Child
1912-2004
Foundations of French Cooking
Sauces – Hollandaise, Béchamel, Veloute,
demi glaze
French Seasonings
Appetizers and Soups
Seafood
Frog legs
Poultry
Roast Lamb
Vegetables and Salads
Salade Nicoise
Breads and Baked Goods
Regional Nature of
French Cuisine
Normandy
Brittany
Aquitaine
LanguedocRoussillon
Provence
Burgundy
Rhone-Alpes
Alsace
Lorraine
French Meals
Le petit dejeuner
Breakfast- usually a light
meal with bread and café
au lait
Le dejeuner
the midday meal- typically the
main meal of the day