Culinary traditions of France

French cuisine is the amazingly high standard to which all others must live up native cuisines. The country of France is home to some of the best cuisine in the world, and is created by some of the finest master chefs in the world. The French take excessive pride in cooking and knowing how to prepare a good meal. The kitchen is an essential part of their culture, and added to the utility if they are able to prepare a good meal.

Each of the four regions of France has a characteristic of all own food. French food in general requires the use of many different types of sauces and gravies, but recipes that originated in the northwestern region of France tend to require the use of a lot of apple ingredients, milk and cream, and tend to be heavily buttered making for a very rich food (and sometimes rather heavy). Southeastern French cuisine is reminiscent of German food, heavy in meat and lard as pork sausage and sauerkraut.

On the other hand, southern French cuisine tends to be much more widely accepted; This is generally the type of French food that is served in traditional French restaurants. In the area of ​​southeastern France, cooking is a lot lighter in fat and substance. Chefs in southeastern France tend to lean more toward the side of a more than any other type of olive oil, light oil, and rely heavily on herbs and tomatoes and tomato-based products in their culinary creations.

Cuisine Nouvelle is a more contemporary form of French cuisine that became late seventies, the offspring of traditional French cuisine. This is the most common type of French food, served in French restaurants. Cuisine Nouvelle can generally be characterized by shorter cooking times, smaller food portions, and more festive, decorative plate presentations. Many French restaurant cuisines can be classified as Cuisine Nouvelle, but more traditional French restaurant cuisine would be classified as Cuisine du Terroir, a more general form of French cuisine Nouvelle Cuisine. Cuisine du Terroir is an attempt to return to the more indigenous forms of cooking, especially with reference to regional differences between the north and south, or different areas such as the Loire Valley, Catalonia and the French Roussillon. These are all famous for their specific areas of French cuisine specialties. As time has progressed, the difference between a white wine from the Loire Valley and a wine from another area has slowly diminished, and the cuisine du Terroir approach to French cooking focuses on establishing special characteristics between regions such as this.

As part of their culture, the French incorporate wine into nearly every meal, whether it is simply as a refreshment or part of the recipe for the meal itself. Even today, it is a part of traditional French culture to have at least one glass of wine on a daily basis.