France

If you travel to France, arrive prepared to eat well, whether you explore the countryside or spend your time in magnetic Paris, where you can choose from its more than 5,000 restaurants. The Michelin Guide has established France and its chefs as culinary leaders and much of the world looks to French cuisine as the standard of excellence. The history of French cuisine is long and two methods—haute and nouvelle—have shaped it. Haute cuisine, characterized by elaborate preparations and presentations and often consisting of large meals of small, rich courses, was introduced by the French courts in 1500s and later modernized by Auguste Escoffier, the Father of French cooking. In the 1970s, younger chefs turned toward nouvelle cuisine, lighter sauces, shorter cooking times, and smaller decorative portions. This inventive approach allowed for influences from other places, such as Asia, to infiltrate. Once the 1980s came along, haute cuisine came back into vogue, once again modernized with lighter presentations and new techniques.

Each region has its specialty: Champagne is where everyone’s favorite bubbly comes from; Quiche Lorraine is eaten for lunch in the Lorraine area; German-influenced wines and beers come from Alsace, which borders Germany. The coastline abounds with delicious seafood, like scallops and sole from Normandy (also an excellent source for calvados and cider from the proliferation of apple trees). Top-quality lamb, such as the Agneau de Pauillac, can be found in the Pyrenees as can the area’s cheeses. Visitors can find local lavender when dining in Provence; or bring home a souvenir of premium olive oil from Cote d’Azur or the famous fleur de sel from Guérande. Nationally recognized dishes include steak frites (steak and fries), coq au vin (chicken in red wine), pot au feu (beef stew mixed with vegetables), bouillabaisse (fish coup), and foie gras (duck or goose liver pate). End the meal with tarte tatin (caramelized apple tart) or profiteroles (baked puff pastries filled with cream or ice cream).

Wine is a main event in France, and much like the other specialties, varies according to the region where it is made and regulated for quality by the laws of the AOC (Appellation d’origine controlee). The list of outstanding foods and wines from France’s 22 regions is delectably long.—Denise Shoukas

0 comments