French cuisine

Raymond Blanc, OBE is a French born chef who has made his career in the United Kingdom and has revolutionised modern French cuisine. Blanc was born on 19 November 1949 in Besançon, a city in Eastern France, making him now 64 years old. He began cooking when his father gave him a colander and a vegetable foraging guide for his 10th birthday and whatever he could manage to find in their garden and surroundings, his mother – the inspirational “Maman Blanc” would teach him to cook. His mother believed

assumed that French cuisine is the king of fine dining, and needless to say that it is a true fact. It is known today that the whole culinary industry centre around the widely regarded French cuisine. French cuisine is considered as the epitome of quality food. Even in culinary schools , the first thing that is taught is about the basics of French cooking. Some of the regional cuisines are also influenced in some or the other way by French cuisine. Many culinary terms being derived from French Language

dinner at his posh little apartment. The aroma from the kitchen filled every room with the loveliest of scents from his inexplicably good cooking. Rose’s brother had many passions, but she didn’t know French cuisine was included on the list until she arrived that evening. He made a beautifully crafted French onion soup, duck confit, a personal favorite he later told her, and for dessert, a challenging, but incredibly delicious chocolate souffle was prepared. Everything was perfect. The two sat down at

The Culture of French Food French cuisine is considered an art in France and dining is not just about food and drinks but it is about culture, family and socializing. French Cuisine is known for its richness of taste and its elegant. The French Culture is a very diverse assortment of different regions all put together, which add to its greatness. France’s identity is based on the historical origins of the nation in Celtic, Gallo-Roman, and Frankish cultures. The name "France" was used to

Marie Antoine Carême The next famous French chef that greatly changed this great cuisine is Marie Antoine Carême. Born in to a poor family on June 8th 1784, Marie Antoine Carême was named in honor of Marie Antoinette. He preferred to use the name Antonin because of his name sake’s actions(Olguta). Being one of 15 kids he had to fend for himself at a very early age. Having been kicked out of his house, Antonin roamed the streets of Paris until a tavern keeper offered him lodging and work. That is

became a possession of the French Crown. In the past many French people considered the Languedoc a desert of French gastronomy. But the rich tradition of cooking in Languedoc was evident long ago, if we consider Racine's comment, who first remarked, while staying in Uzès in 1661, that twenty caterers could make a living there but a bookseller would starve to death,

this case, food is one of the main important roles in people’s lives and influences the impacts on their culture. Anthony Bourdain is a host on a CNN television show called Anthony Bourdain: Parts Unknown. On the show Anthony Bourdain explores the cuisine and politics of Mexico. Also, he explores the food and natural beauty of Copenhagen, the economic and cultural center of Denmark. In addition to all the foregoing, Lyon, France where Bourdain had a buddy named Daniel Boulud, to explore one of the

much fatter than the French.This fact is fascinating because the French are known for their appreciation and love of fine cuisine, chocolate, wine, and cheese, but still seem to be able to maintain their slim figures. Americans also have an obvious love of food, but have been unsuccessful in maintaining their weight. If the love of food is such a commonality, why are Americans gaining such an excessive amount of weight and the French are not? There must be some other factors to be considered in regards

Five Mother Sauces Throughout the history of cuisine; sauces have been used as a basis for many regional styles of cuisine. A sauce is defined as a liquid or semi-solid food served on or in the process of preparing other foods. Sauces are created to accompany other foods and make them look, smell, and taste better. They are easily digested and nutritionally beneficial. Sauces are not served by themselves; they add flavor, moisture, aromas, and visual appeals to a finished dish. Today there are

it. Moreover, the true connoisseurs and sages of African food are all women. Even when Aïssatou goes to consult a marabout about her love life, it is the women who actually reveal her ‘diagnosis.’ Maïmouna, who is known as ‘la cheftaine-reine des cuisines” amongst the women at the marabout’s apartment says that Aïssatou’s problem is that she is too thin, and that a certain spicy shrimp dish will always attract a man. Once Aïssatou decides to begin cooking African food in order to achieve her goal