What is tipical French food. I know is famous, but i have no idea why. is not really 'that' famous.

Question

thanks!

Answer 1

French food doesn't travel as well as Italian or Chinese. Many cuisines, like Mexican and those above, are easier to approximate with local ingredients. French and Japanese, the two greatest cuisines, just don't travel so well, but if you ever have food IN those countries, or prepared by a competent cook from one of them, then you discover -- they really are just as good as their reputations.

Answer 2

Yeah, it is.  It's the basis for all refined cuisine.  You'll understand that when you are older.

Answer 3

my sister in law is french , her food is light and tasty ,not stodgy . she doesn't share recipes ,so i don't know what makes the difference ,but i never knock back an invitation to dine .!!

be good if u could try some home made french cooking to get the idea.

Answer 4

DAIRY PRODUCTS

Milk by itself is not used as a common beverage except for very young children. Even so, it is more likely that they will join the rest of the family for the breakfast cafe au lait (sweetened coffee with hot milk) and croissants or baguettes with preserves. In the Basque area, foamy hot chocolate with whipped cream and golden warm brioche is the likely start of the day.

The French, however, make much use of milk and cream in soups and sauces. Some of the sweetest guises of milk and cream appear as soufflés, mousses, creme Anglais (a light vanilla custard sauce), and the soft pyramids of sweetened whipped cream atop desserts for special occasions.

A variety of cheeses are a frequent ingredient in casseroles and gratinee dishes as well as sauces and garnishes. There is scarcely a region in France that does not produce a cheese specialty of the highest quality either fresh or aged and made from the milk of cows, sheep, or goats or a mixture. But most important, cheese is carefully selected to complement the French meal and to serve as the finishing touch, often sharing the plate with a small portion of juicy seasonal fruit. Cheese is the French dessert staple. This is true even when followed by a special sweet.



FRUITS AND VEGETABLES

Fruits are savored for their natural beauty and fresh taste and for this reason are purchased in small quantities and in season. To end a French meal with one's last bite of bread spread with a creamy cheese and then to add the juicy coolness of any luscious fresh fruit.... But the French also prepare fruit tarts, fruit soufflés, and fruit puddings (clafouti) as well as many types of homemade fruit wines, brandies, and clear potent liqueurs from many types of fruits.

The diligence of French cooks is similar to that of French farmers. Nothing is wasted: both manure and composts of trimmings, leaves, and kitchen wastes are returned to the earth with rhythmic precision. The reward is a seasonal delight of a great variety of fresh vegetables of every type.

Cooked vegetables are always served as a separate course, especially the first of the season. Others are cleaned and trimmed and appear at the table as the natural garnish of the meat or fish platter. All green or brightly colored vegetables are traditionally prepared by a short boiling, then after draining are plunged into icy cold water. The last step is a quick reheating just before serving by sautéing in butter. Note that the vegetable water is not poured away, but will be used as the liquid addition to soups, stews, or sauces. Vegetables may also be served with sauces, tucked into crepes, simmered in soups, or pureed into soufflés. They may also be chilled with oil, vinegar, and herbs (vinaigrette) to be served as a cold appetizer or salad. Artichokes, asparagus, green beans, green peas, cauliflower, brussels sprouts, endive (Belgian), broccoli, and spinach are special favorites. Potatoes, carrots, and tiny onions are most enjoyed lightly glazed with butter and sugar. A special vegetable melange called ratatouille smoothly blends the flavors of tomatoes, eggplant, and zucchini with garlic and onions.

Mushrooms (champignons) have a special place of honor at the French table. Finely chopped and blended with minced onions they form a flavorful thick sauce called duxelles, used alone or as the base for many other dishes. Mushrooms may be carefully sliced, chopped finely, or spirally fluted before using. They may be stewed, grilled, sautéed, or stuffed, but most elegant of all they may be served in simple splendor under a glass bell: champignons sous cloche.

Wonderful things happen to potatoes in the French kitchen, too. Although it took the writings of Parmentier to make the French take potatoes seriously as a food, they then made up for lost time. Mashed, scalloped, baked, and of course french fried, stuffed, made into crispy pancakes, hashed, rissoled - the list is almost endless. But the French top all their potato dishes with two triumphs of technique: pommes Anna and pommes soufflees. If these are not enough, the American potato and leek soup vichyssoise is based on old French food recipes for French potato soup but served chilled. The French penchant for classification is clear even on the matter of potatoes; for each different shape, seasoning, and technique, there is a separate French food recipe.

Whether it is prudence, frugality, or simply an appreciation of food, the French give fruits and vegetables a place of great distinction on the daily menu. Freshness and care in cookery assure optimum nutritional content.

Answer 5

Too bad! ::

You sound very negative.

I've learned so much about French cuisine I could have shared.

You sound impolite and ignorant too! You don't deserve my typings.

Why should I give you an informed answer.

Are you a 'typical' blond vegan junior high school cheerleader?

,

Answer 6

The basis of the French cuisine is fresh quality ingredients, simple preparation and lots of imagination.

The French are famous for: pastries and bakery products. In fact, there is no normal French meal without bread of all sorts or croissants and pastries.

Fromage (cheese) - of all sorts flavours, colours and... makes.Almost no French meal is without dairies of some sort. Particularily cheese.

Wine - some of the best in the world. French is next to Italy and Spain, considered as the pinnacle of quality wine making. After all, they invented champagne and cognac (which is distilled aged wine).

Fruit - Allways for desert, accompanied by selected cheese and white desert wine.

Charcuiterie - that's cold cuts. Incredibly numerous types of sausages, meat, hams, smoked, cured, boiled, you name it. Next to Germany, Italy and certain parts of Spain (mainly Catalunia) France gives some of the best cold cuts in the world.

Also, they're famous for escargots (snails) - exquisite with garlic butter, frog legs (pied de grenouille)- fried taste like chicken, lobster, crab, seafood.

The famous fish soup-stew bouillabaise, is a pinnacle of southern French cuisine.

A typical French meal will never lack bread, wine, cheese and fruits. It will almost mandatorily contain at least one meat based dish and lots of vegetables, usually sauteed in butter or lightly boiled served as salads or side dishes for meat.

Not letting aside the others cuisines of Europe, particularily the German one that I have a special afinity for, you could say that the French cuisine is European food with a touch of ellegance and esprit.

Try it! It's worth the effort!