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Classic French Cooking
from:Food prepared must not only be pleasing to the palate but pleasant to the eyes as well. Presentation of food on the plate is very vital in classic French cooking.
Traditional or classic French cooking in France emphasized on food preparation using its rich agricultural and dairying resources. This has been reflected through the lavish and elegant banquets made during official occasions under the French monarchy. Over the years, classic French cooking has been influenced by the introduction and use of new spices, herbs and products such as cocoa brought back from newly-discovered lands by early explorers, and particularly by Italian cooking.
Classic French cooking typically includes a light breakfast of a hot drink of milk, coffee or chocolate and buttered pieces of the customary baguette or French stick. It is a long and thin piece of crusty white bread). Sometimes croissants are served with jam and spreads. Bread, croissants and brioches are commonly eaten fresh and bought the same morning from the bread and pastry shops known as boulangeries.
A standard three-course lunch usually starts with an entree of mixed salad or small portioned food items, a dessert or fruit is followed by the main course of meat or fish with vegetables and cheese served with a green salad. A plain soup and a light main course is mainly served for dinner or supper. An important part of French dining is wine, which is usually served with main meals.
Traditional French cooking also comprise of a great assortment of desserts and pastries, and the well-liked éclairs and profiteroles which are made of puff pastry filled with coffee or chocolate-flavored custard, is amongst them.
All menu in classic French cooking contains a minimum of one variety of cheese and the traditional manner of serving cheese is by having a selection of six or more cheeses on a cheese board. The selection consist of creamy cheeses, hard cheeses and fresh cheeses. After the main course, they are eaten with salad followed by dessert.
Classic French cooking may vary according to the season. During summertime, the classic French cooking may involve salads and fruit dishes because they're cool and the products are sold cheap, since most fruits and vegetables are being sold at any price.
Mushrooms are abundant in all places of France at the end of summer. From September through February is the hunting season, meat of all kinds is served and eaten, often in very sophisticated dishes that commemorate the success of the hunt. Shellfish and oysters are at their peak as winter turns to spring, and they tend to load up outside restaurants.
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