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CLASSICAL FRENCH CUISINE MIDDLE AGES Henry ll ln 1553.Henry ll ln 1553.Henry ll ln 1553. ORIGIN AND HISTORY...

CLASSICAL FRENCH CUISINE MIDDLE AGES Henry ll ln 1553.Henry ll ln 1553.Henry ll ln 1553. ORIGIN AND HISTORY  The French meals were very similar to Moorish Cuisine. 16 AND 18TH CENTURY LOCATION OF FRANCE  ‘Service en Confusion’ meals are served all at once.  Also known as the “Ancient Regime”  Located in Western Europe Paris was known as the central hub of  Boarded by: English Channel  Food is eaten usually by hand. Meats culture and economic activity and  South: Spain and the Mediterranean are sliced off and eaten by the thumb most of the highly skilled culinary Sea and two craftsmen.  East: Italy, Switzerland, Germany and fingers. Sauces are thick and mustard are widely used fingers.  In Paris, the guilds were regulated by Belgium the city government as well as by the  West: Atlantic Ocean  Pies were the common banquet item. French crown.  Meats are always smoked and salted GEOGRAPHY OF FRANCE  Guilds were separated into two and vegetables are also salted then groups: preserved in a jar.  Rainfall is very adequate for producing  The presentation of food is very 1. People who supplied raw crops. materials to make food. important; the more lavish and  One of the agricultural leaders in colorful the display the better 2. People who sell prepared items. Europe for producing significant  Guillaume Tirel, also known as 17 AND 18TH CENTURY quantities Taillevent, worked in numerous royal of export commodities (wheat, corn, kitchens during  Development of Haute Cuisine barley and oat; and rice, and some the 14th century under Philip Vl and  Francoise Pierre De La Varenne – rootof export commodities (wheat, King Charles V. He wrote a cookbook added refinement on French cooking corn, barley and oat; and rice, and named the 14th century under Philip through his cookbook (Cvisinier some root of export commodities Vl and King Francois) or The True French (wheat, corn, barley and oat; and rice,  Charles V. He wrote a cookbook Cookbook. and some root named “Le Vlandler”. crops like potatoes and sugar beets). 18 AND 19TH CENTURY  It is also rich in livestock like cattle, TH 15 AND 16 CENTURY  The guilds have been abolished that pigs, poultry and also dairy products like milk, cream and cheese.  The French Haute Cuisine or High lead to the enlightenment within the Cuisine were greatly influenced by the French Food Industry and chefs began  Although fishing is not a main advancing culinary arts in Italy. to experiment different types of industry, excellent fish are harvested  Italian renaissance figure Catherine de ingredients and dishes. from the Medici - brought her Florentine chefs  Marie-Antoine Careme developed the surrounding waters for domestic with her when she moved to France so called “Mother Sauces” consumption. as the bride to the future king, King 19 AND 20TH CENTURY techniques of cooking and TRADE preparation.  The modernization of Haute Cuisine  French cuisine covers a wide  Bringing exotic foods from distant began. spectrum of food locales  George Auguste Escoffier was a chef  Classical cooking – only for the upper  Early man’s food habits derived and an owner of many restaurants – class and aristocracy strictly from what was available in the his modernization of Haute Cuisine  Traditional Home Cooking can be near environment  His largest contribution was the found in a small family restaurant publication of Le Guide Culinnaire HUNTERS AND GATHERERS  France is a land of variety and 1903 contrast, providing a rich array of  Restricted to the particular plants and  He developed a system that will home-grown products. prey within their hunting and foraging organize and manage a professional  Every region has its own specialties grounds kitchen “The Brigade System” which that reflects its local products and separated the kitchen in 5 sections AGRICULTURAL SKILLS AND DOMESTICATION traditions  Five Sections in Brigade System are:  1. GARDE MANGER – cold dishes Regional French Food (Cuisine  Civilizations start urbanizing, food, Regionale) certainly flavordul and crops and animals were utilized. 2. ENTREMETIER – starches and delightful on the plate as the Haute vegetables  Irrigation and terracing were also Cuisine. Simpler preparation of food developed 3. ROTISSEUR – roast, grilled and that utilizes the ingredients available fried dishes  Interaction of people because of in the region. trading including shipping of various 4. SAUCIER – sauces and soups 5. PATISSIER – pastry and dessert FACTORS INFLUENCING FOOD foods to other places. dishes IMPORTANT FIGURES IN FRENCH CUISINE GEOGRAPHY BACKGROUND OF FRENCH CUISINE CONTRIBUTIONS TO THE DEVELOPMENT OF  Defining the types of food and  French Cuisine is known as “The crops that can be produced FRENCH CUISINE Benchmark for the Cooking of other around the globe GUILLAUME TIREL countries”  Geographic features of their  France is the foundation of raw immediate environment  Also known as Taillevent which means materials determined what foods were “slicewind” in French  The French craftsmen of fine available to early people.  He was a popular French cook in the products such as chefs, cheese court of Valois kings makers, wine makers, pastry chef and ADVENTURERS / CONQUERORS  During this period, even red wine bakers. Acquisition of knowledge of variety of foods gained a lot of importance.  French cooking have been developed grown in distant region and a culture that is  Guillaume Tirel wrote a very popular with a high regard for the ingredients, being learned. book “Le Viandier” which influenced the French cuisine a great deal in the years that followed. CATHERINE DE MEDICI  His culinary innovations included  Head chef has the following job abolishing ostentatious food displays responsibilities such as  Catherine de Mecici was a queen of and elaborate garnishes. - developing menus and recipes France from 1547 until 1559, she had  He also restructured the professional - supervising food production a great influence over French politics. kitchen so that it operated as a single - Maintain food cost standards and cost  She also had an influence over the integrated unit. control revolution of French cooking during  Escoffier’s contributions to culinary - Assists in taking inventory and that time. art included founding magazines and purchasing supplies  Catherine De Medici is credited with writing books, the best known are - Maintain coordination between introducing many food innovations to guides for the modern chef: Le guide departments and kitchen sections France and taught the French how to Culinaire (1903), Le livre Des Menus - Identify new equipment, new product, eat with a fork. (1912), and Ma Cuisine(1934). and enhance the product standard. MARIE ANTOINE CAREME KITCHEN BRIGADE EXECUTIVE SOUS CHEF  Marie Antoine Careme was the TWO TYPES OF KITCHENS  Take charge in the absence of founder and architect of French haute Executive Chef cuisine.  MAIN KITCHEN  Known as deputy chef or second chef  He was a chef de cuisine to Talleyrand  SATELLITE  Assistant of chef de cuisine and remembered as the “chef of kings  Supervise the work related to and the king of chefs.” KITCHEN BRIGADE preparing food.  He also served as head chef to the  Kitchen Brigade is also known as future George IV of England, emperor BRIGADE DE SOUS CHEF Alexander I of Russia and Baron CUISINE/ORGANIZATIONAL CHART James.  Exists in large hotels or busiest OF KITCHEN kitchens  He wrote several voluminous works  AUGUSTE ESCOFFIER established the on cookery, which included hundred  Charge of a given section kitchen hierarchy  Report to chef de cuisine and of recipes, menus, history of French  Exhaustive list of the different cookery and instructions of organizing executive sous chef members of the kitchen kitchen.  Shows the positioning of staff KITCHEN EXECUTIVE GEORGES-AUGUSTE ESCOFFIER  Developed for the smooth operation  Is responsible for overseeing the  During his lifetime, he made French JOB RESPONSIBILITIES OF KITCHEN STAFF entire operation of the kitchen cuisine world famous. department EXECUTIVE CHEF  Make sure that the kitchen area  He revolutionized and modernized menus, the art and practice of cooking  Also known as head chef and the top meets healthy and safety and the organization of the most position in kitchen department requirements as mandated by law. professional kitchen as well. CHEF DE PARTIE In large kitchen they prepare baked  ABOYEUR (ANNOUNCER) goods. Takes order from dining room and  Controls a section of the kitchen  BOUCHER (BUTCHERY CHEF) distributes them to the various  Third in command after head chef and Butcher meats, poultry, sometimes stations. May also performed by chef sous chef (if there is no sous chef for fish; may also be in charge of breading de partie. department) meat and fish items.  Often the position is referred to as a  CHEF ENTREMETIER (ENTRÉE CHEF) WEEK 5: LEARNING FRENCH COOKING / “section chef” or “line chef” Prepare soups and other dishes CULTURE, TRADITION AND DEVELOPMENT COMMIS including vegetables dishes, and egg  The art of French cooking is taught dishes but not meat or poultry step by step, meanwhile interweaving  Commis is the basic chef in large  CHEF POTAGE (SOUP CHEF) skills, to compose a dish. kitchen In large kitchen, they report to chef  One key to French cooking is to learn  Works under chef de partie entremetier and prepares soup. the basic cooking methods.  Don’t need higher qualification  CONFISEUR  The cooking methods can include  May have completed the simple Prepare candy and petit fours instead flambéing, sautéing, poaching, culinary trainings of the patisserie. broiling, grilling, braising, and baking.  Experience of the couple of years or  GLACIER may be more Prepares ice cream and cold dessert KNIFE SKILLS  There are commis I,II and commis III. instead of the patisseries.  BATONET Commis I is bigger in post  CHEF ROTISSERIE (ROAST CHEF) Roast, broil, and deep fries dishes.  BRUNOISE SOME OTHER SPECIALIZATION IN KITCHEN  CHEF GALLARDIA (GRILL CHEF)  LARGE DICE Prepares grilled food instead of  SMALL DICE  CHEF GARDE-MANGER  FINE BRUNOISE Responsible for preparation of cold rotisserie.  CHEF FRITUTIER (FRY CHEF)  JULIENNE hors d’oeuvres, organize large buffet  MEDIUM DICE display, prepares salad, and prepares Prepare fried food instead of rotisserie.  BRUNOISE charcuterie items  CHEF POISSOINER (FISH CHEF)  MINCE  CHEF LEGUME (VEGETABLE CHEF) Also report to chef entremetier and Prepare the fish and seafood dishes. FRESH SEASONAL INGREDIENTS prepare the vegetables and  CHEF TOURNANT (RELIEVER SPARE farinaceous dishes HAND)  Regional menus throughout France  CHEF PATISSERIE (PASTRY CHEF) Moves throughout the kitchen, vary significantly by local culture and Prepare dessert and other meals-end assisting other position on kitchen. influences. sweets, and also prepare the  They all have one thing in common— vegetables and farinaceous  CHEF COMMUNARD (STAFF CHEF) fresh, local ingredients from the herbs  CHEF BOULANGER (BAKERY CHEF) Prepare meal serve to to the vegetables, and the fruits to the hotel/restaurant staff. meats. RESPECT FOR THE FOOD  French food culture is one of France’s who is about to start eating to wish greatest cultural contributions to the him good food or a good meal.  In French cuisine, offal and innards are world.  French cuisine dominated European utilized. If you look at most French  Most of us know the croissant, the cooking for centuries, and royalty and cookbooks, there will be recipes for all flaky, butter-rich pastry bread, but aristocracy in England, Prussia, and parts of a chicken, duck, lamb, French food culture includes such Italy employed French cooks. whatever. wonders as the éclair, bouillon and  The new French cuisine can be  Nothing is wasted where possible the crepe, and, of course, the considered a part of the classicism unless it is inedible. baguette. that made its impact everywhere  scraps of meat can be used for  There are many types of wines as during the siècle classique, which was terrines and savory pastries, and there are regions in France also a siècle d’or. bones can be roasted with vegetables  Over 400 types of cheese in France  French cooks were hired by English to make a caramelized sauce. made from all types of milk, including aristocrats, and French books were ARTFUL ATTENTION TO DETAIL goat and are the staples of French translated into English, but just as food culture and French life. significantly, original French recipes  There is even a theory that the French  French people might be obese, but were adapted by English women can eat incredibly fattening foods and they are not. This is called the French writers. still maintain great health because of paradox redux, these longer than  A persistent and growing interest in this deep delight they experience with average meals made with fresher and French culinary works (as well as the the food. unprocessed foods that are common new gastronomic literature that was  A sprig of thyme, a frosted lemon in French food culture. focused more on the pleasure of spiral, or a delicate mint leaf brings  French food culture also gave to the consumption than on production) was beauty to a dish and entertains all the world cooking terms such as saute, evident in Britain in the early 19th senses. blanch and the awe-inspiring sight at century. any restaurant, flambe.  In the second half of the nineteenth CULTURE AND TRADITION OF FRENCH FOOD  French food culture not only gave the century, Auguste Escoffier turned  A French meal is usually a leisurely world French food and cooking, but modern restaurant cuisine— affair also the critique gastronomique (food particularly in grand international  a good French meal takes time, not in critic) and a way to classify and rank hotels—into a culinary system that the preparation, but in the eating. food, the Michelin Guides, the same lasted into the 20th century and  The French believe food is better people who make Michelin tires. inspired restaurant culture in all enjoyed in the company of others,  The Michelin Guides and the stars countries. and that means a long dinner and they give can make or break a  This French hegemony, which started in restaurant. the 17th century, has more recently met many choices for restaurants.  The definition of “Bon appetit” comes with competition from cuisines in other  French food culture has three meals a parts of Europe and the world, and French day. from the French language and is restaurant culture is no longer the sole defined as what is said to a person star in international cuisine.