REPUBLIC OF THE PHILIPPINES

Commission on Higher Education

Region V (Bicol)
Province of Albay
LIBON COMMUNITY COLLEGE
Libon, Albay
COLLEGE OF EDUCATION
A/Y 2021-2022
1ST Semester
INTERNATIONAL CUISINE
MODULE 4

INTRODUCTION
Bonjour!! welcome back future teacher and food service manager! Here is the fourth edition of our module. This module is
intended to show you the background, historical features, methods of cooking and delicious cuisine of France. In order you to
understand the content here is the lesson overview of our topic.

LESSON OVERVIEW

French cuisine developed throughout the centuries influenced by the many surrounding cultures of Spain, Italy, Switzerland,
Germany and Belgium, in addition to its own food traditions on the long western coastlines of the Atlantic, the Channel and of course
inland. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the
earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine
Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own
indigenous style. Cheese and wine are a major part of the cuisine.

Here are the learning objectives that will help you to explore, relate, and perform the task easily;

OBJECTIVES:
1. Discuss the origins of classical French cookery.
2. Differentiate the classical and regional cuisines of French cookery.
3. Enumerate countries that influence the French modern cookery.
4. Enumerate food products that prevalent in France.
5. Reflect on the classical and modern methods of cooking.
ACTIVITY 1.

PRE-TEST: Before you proceed to the lesson content, here are the following questions that will help you to
understand the content easily. Formulate your reflection through discussing the questions below.

1. What is French cookery? Classical? Regional?

2. What is the difference between classical and regional French cookery?

3. How did the French cookery influence the taste, culture, and methods of cooking in the world?

4. What were some later influences on the development of world cuisine?

LESSON CONTENT

HISTORY

French haute cuisine presentation French wines are usually made to accompany French cuisine.

France officially the French Republic  a country consisting of metropolitan France in Western Europe and several overseas

regions and territories. The metropolitan area of France extends from the Mediterranean Sea to the English Channel and the North Sea,
and from the Rhine to the Atlantic Ocean. It borders Belgium, Luxembourg and Germany to the northeast, Switzerland, Monaco,
and Italy to the east, and Andorra and Spain to the south.

The overseas territories include French Guiana in South America and several islands in the
Atlantic, Pacific and Indian oceans. The country's 18 integral regions (five of which are situated overseas) span a combined area of
643,801 square kilometers (248,573 sq mi) and a total population of 67.07 million (as of May 2020). France is a unitary semi-
presidential republic with its capital in Paris, the country's largest city and main cultural and commercial center. Other major urban
areas include Lyon, Marseille, Toulouse, Bordeaux, Lille and Nice. France, including its overseas territories, has the most time
zones of any country, with a total of 12.

Drawing discovered on the walls of caves in the southwest France confirm the pre-historic man. Researchers believe Cro-
Magnon people lived in this area as early as 25, 000 B.C.

During the Iron Age, what is now metropolitan France was inhabited by the Gauls, a collection of Celtic tribes. The area
was annexed by Rome in 51 BC, developing a distinct Gallo-Roman culture that laid the foundation of the French language.
The Germanic Franks arrived in 476 and formed the Kingdom of Francia, which became the heartland of the Carolingian Empire.
The Treaty of Verdun of 843 partitioned the empire, with West Francia becoming the Kingdom of France in 987.

FRENCH CUISINE

French cuisine was made important in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however,
left out much of the local culinary character to be found in the regions of France and was considered difficult to execute by home
cooks. 
Culinary tourism and the Guide Michelin helped to acquaint people with the cuisine bourgeoise of the urban elites and the
peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in
the southwest of France. Many dishes that were once regional have proliferated in variations across the country.
Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school
boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the
world's "intangible cultural heritage.
In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served
in a style called service en confusion, or all at once. Food was generally eaten by hand; meats being sliced off in large pieces held
between the thumb and two fingers. The sauces were highly seasoned and thick, and heavily flavored mustards were used. Pies were a
common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of
the Late Middle Ages that the shortcrust pie was developed. Meals often ended with an issue de table, which later changed into the
modern dessert, and typically consisted of dragées (in the Middle Ages, meaning spiced lumps of hardened sugar or honey), aged
cheese and spiced wine, such as hypocras.
 The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved
with salt, spices, honey, and other preservatives. Late spring, summer, and autumn afforded abundance, while winter meals were
sparser. Livestock were slaughtered at the beginning of winter.
Beef was often salted, while pork was salted and smoked. Bacon and sausages would be smoked in the chimney, while the
tongue and hams were brined and dried. Cucumbers were brined as well, while greens would be packed in jars with salt. Fruits, nuts
and root vegetables would be boiled in honey for preservation. Whale, dolphin and porpoise were considered fish, so during Lent, the
salted meats of these sea mammals were eaten.
Artificial freshwater ponds (often called stews) held carp, pike, tench, bream, eel, and other fish. Poultry was kept in special
yards, with pigeon and squab being reserved for the elite. Game was highly prized, but very rare, and included venison, wild boar,
hare, rabbit, and birds. Kitchen gardens provided herbs, including some, such as tansy, rue, pennyroyal, and hyssop, which are rarely
used today. Spices were treasured and very expensive at that time – they included pepper, cinnamon, cloves, nutmeg, and mace.
Some spices used then, but no longer today in French cuisine are cubebs, long pepper (both from vines similar to black
pepper), grains of paradise, and galengale. Sweet-sour flavors were commonly added to dishes with vinegars and verjus combined
with sugar (for the affluent) or honey. A common form of food preparation was to finely cook, pound and strain mixtures into fine
pastes and mushes, something believed to be beneficial to make use of nutrients.

Visual display was prized. Brilliant colors were obtained by the addition of, for example, juices from spinach and the green part
of leeks. Yellow came from saffron or egg yolk, while red came from sunflower, and purple came from Crozophora
tinctoria or Heliotropium europaeum. Gold and silver leaf were placed on food surfaces and brushed with egg whites.
Elaborate and showy dishes were the result, such as tourte parmerienne which was a pastry dish made to look like a castle
with chicken-drumstick turrets coated with gold leaf. One of the grandest showpieces of the time was roast swan or peacock sewn
back into its skin with feathers intact, the feet and beak being gilded. Since both birds are stringy, and taste unpleasant, the skin and
feathers could be kept and filled with the cooked, minced and seasoned flesh of tastier birds, like goose or chicken.
The most well-known French chef of the Middle Ages was Guillaume Tirel, also known as Taillevent. Taillevent worked in
numerous royal kitchens during the 14th century. His first position was as a kitchen boy in 1326. He was chef to Philip VI, then
the Dauphin who was son of John II. The Dauphin became King Charles V of France in 1364, with Taillevent as his chief cook. His
career spanned sixty-six years, and upon his death he was buried in grand style between his two wives. His tombstone represents him
in armor, holding a shield with three cooking pots, marmites, on it.

ANCIENT RÉGIME

Paris was the central hub of culture and economic activity, and as such, the most highly skilled culinary craftsmen were to be found
there. Markets in Paris such as Les Halles, la Mégisserie, those found along Rue Mouffetard, and similar smaller versions in other
cities were very important to the distribution of food. Those that gave French produce its characteristic identity were regulated by
the guild system, which developed in the Middle Ages. In Paris, the guilds were regulated by city government as well as by the French
crown. A guild restricted those in a given branch of the culinary industry to operate only within that field.
There were two groups of guilds – first, those that supplied the raw materials; butchers, fishmongers, grain merchants, and
gardeners. The second group were those that supplied prepared foods; bakers, pastry cooks, sauce makers, poulterers, and caterers.
There were also guilds that offered both raw materials and prepared food, such as the charcutiers and rôtisseurs (purveyors of roasted
meat dishes). They would supply cooked meat pies and dishes as well as raw meat and poultry. This caused issues with butchers and
poulterers, who sold the same raw materials. The guilds served as a training ground for those within the industry. The degrees of
assistant-cook, full-fledged cook and master chef were conferred.
Those who reached the level of master chef were of considerable rank in their individual industry, and enjoyed a high level of
income as well as economic and job security. At times, those in the royal kitchens did fall under the guild hierarchy, but it was
necessary to find them a parallel appointment based on their skills after leaving the service of the royal kitchens. This was not
uncommon as the Paris cooks' guild regulations allowed for this movement.
During the 16th and 17th centuries, French cuisine assimilated many new food items from the New World. Although they
were slow to be adopted, records of banquets show Catherine de' Medici (1519–1589) serving sixty-six turkeys at one dinner. The dish
called cassoulet has its roots in the New World discovery of haricot beans, which are central to the dish's creation, but had not existed
outside of the New World until its exploration by Christopher Columbus.
Haute cuisine (pronounced [ot kɥizin], "high cuisine") has foundations during the 17th century with a chef named La
Varenne. As author of works such as Le Cuisinier françois, he is credited with publishing the first true French cookbook. His book
includes the earliest known reference to roux using pork fat. The book contained two sections, one for meat days, and one for fasting.
His recipes marked a change from the style of cookery known in the Middle Ages, to new techniques aimed at creating somewhat
lighter dishes, and more modest presentations of pies as individual pastries and turnovers. La Varenne also published a book on pastry
in 1667 entitled Le Parfait confitvrier (republished as Le Confiturier françois) which similarly updated and codified the
emerging haute cuisine standards for desserts and pastries.
Chef François Massialot wrote Le Cuisinier roïal et bourgeois in 1691, during the reign of Louis XIV. The book contains
menus served to the royal courts in 1690. Massialot worked mostly as a freelance cook, and was not employed by any particular
household. Massialot and many other royal cooks received special privileges by association with the French royalty. They were not
subject to the regulation of the guilds; therefore, they could cater weddings and banquets without restriction. His book is the first to list
recipes alphabetically, perhaps a forerunner of the first culinary dictionary. It is in this book that a marinade is first seen in print, with
one type for poultry and feathered game, while a second is for fish and shellfish. No quantities are listed in the recipes, which suggests
that Massialot was writing for trained cooks.
The successive updates of Le Cuisinier roïal et bourgeois include important refinements such as adding a glass of wine
to fish stock. Definitions were also added to the 1703 edition. The 1712 edition, retitled Le Nouveau cuisinier royal et bourgeois, was
increased to two volumes, and was written in a more elaborate style with extensive explanations of technique. Additional smaller
preparations are included in this edition as well, leading to lighter preparations, and adding a third course to the meal. Ragout, a stew
still central to French cookery, makes its first appearance as a single dish in this edition as well; prior to that, it was listed as a garnish.

TOPOGRAPHY
France topographically is one of the most varied countries of Europe, with elevations ranging from sea level to the highest
peak of the continent, Mont Blanc (4,807 m/15,771 ft), on the border with Italy. Much of the country is ringed with mountains. In the
northeast is the Ardennes Plateau, which extends into Belgium and Luxembourg; to the east are the Vosges, the high Alps, and the
Jura Mountains; and along the Spanish border are the Pyrenees, much like the Alps in ruggedness and height.
The core of France is the Paris Basin, connected in the southwest with the lowland of Aquitaine. Low hills cover much of
Brittany and Normandy. The old, worn-down upland of the Massif Central, topped by extinct volcanoes, occupies the south-central
area. The valley of the Rhône (813 km/505 mi), with that of its tributary the Saône (480 km/298 mi), provides an excellent
passageway from the Paris Basin and eastern France to the Mediterranean.
There are three other main river systems: the Seine (776 km/ 482 mi), draining into the English Channel; the Loire (1,020 km/ 634
mi), which flows through central France to the Atlantic; and the Garonne (575 km/357 mi), which flows across southern France to the
Atlantic

INGREDIENTS AND FOODS COMMONLY USED THROUGHOUT THE CUISINE OF FRENCH COOKERY

 Lamb Cheese Pork Apples, pears, and cherries Duck, Chicken.

 Goose Truffles Mushroom Beef, Vegetables, Peas and haricot Fish and seafood
 Foie gras Shallots Leeks, onion Garlic, Butter, Cream Wine Brandy

COOKING METHODS
The cooks and chefs of France are virtually all preparation methods. The famous french fries are among the deep-fried food
items, the list of dishes prepared by sautéing goes on and on. Poaching is commonly used for fish. Baking, roasting, and broiling
appear frequently.
From bouillabaisse to casoulet to confit, braising and one-pot cookery appear often in traditional regional cookery. One-pot
dishes characterized the cooking of the Arabs who traveled the desert and cooked any available ingredients in one pot over an open
fire. After entering the southwest of France around 720 A.D., Arab left their influence on the cuisine with many braised dishes and
spices like pepper, cumin, anise, cinnamon, and ginger.

REGIONAL CUISINE
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive
cuisine.

Paris and Île-de-France

Paris and Île-de-France are central regions where almost anything from the country is available, as all train lines meet in the
city. Over 9,000 restaurants exist in Paris and almost any cuisine can be obtained here. High-quality Michelin Guide-rated restaurants
proliferate here.

CHAMPAGNE, LORRAINE, AND ALSACE

Game and ham are popular in Champagne, as well as the special sparkling wine simply known as Champagne. Fine fruit
preserves are known from Lorraine as well as the quiche Lorraine. Alsace is influenced by the German cuisine, especially the one
from the Palatinate and Baden region. As such, beers made in the area are similar to the style of bordering Germany. Dishes
like choucroute (the French word for sauerkraut) are also popular. Many "Eaux de Vie" (alcoholic distillation) also called schnaps is
from this region, due to a wide variety of local fruits (cherry, raspberry, pear, grapes) and especially prunes (mirabelle, plum).

Flute of Champagne wine Alsatin Flammekueche Andouilette

NORD PAS-DE-CALAIS, PICARDY, NORMANDY, AND BRITTANY

The coastline supplies many crustaceans, sea bass, monkfish and herring. Normandy has top quality seafood, such
as scallops and sole, while Brittany has a supply of lobster, crayfish and mussels. Normandy is home to a large population of apple
trees; apples are often used in dishes, as well as cider and Calvados. The northern areas of this region, especially Nord, grow ample
amounts of wheat, sugar beets and chicory. Thick stews are found often in these northern areas as well. The produce of these northern
regions is also considered some of the best in the country, including cauliflower and artichokes. Buckwheat grows widely in Brittany
as well and is used in the region's galettes, called jalet, which is where this dish originate.
 

Crème Chantilly, Camembert Crepe and Cider Belon oyster

created at the 
Château de Chantilly.

LOIRE VALLEY AND CENTRAL FRANCE

High-quality fruits come from the Loire Valley and central France, including cherries grown for the liqueur Guignolet and
the 'Belle Angevine' pears. The strawberries and melons are also of high quality. Fish are seen in the cuisine, often served with
a beurre blanc sauce, as well as wild game, lamb, calves, Charolais cattle, Géline fowl, and goat cheeses. Young vegetables are used
often in the cuisine, as are the specialty mushrooms of the region, champignons de Paris. Vinegars from Orléans are a specialty
ingredient used as well.
BURGUNDY AND FRANCHE-COMTÉ
Burgundy and Franche-Comté are known for their wines. Pike, perch, river crabs, snails, game, redcurrants, blackcurrants are
from both Burgundy and Franche-Comté. Amongst savorous specialties accounted in the Cuisine franc-comtoise from the Franche-
Comté region are Croûte aux morilles, Poulet à la Comtoise, trout, smoked meats and cheeses such as Mont
d'Or, Comté and Morbier which are at the palate best eaten hot or cold, the exquisite Coq au vin jaune and the special dessert gâteau
de ménage. Charolais beef, poultry from Bresse, sea snail, honey cake, Chaource and Epoisses cheese are specialties of the local
cuisine of Burgundy. Dijon mustard is also a specialty of Burgundy cuisine. Crème de cassis is a popular liquor made from the
blackcurrants. Oil are used in the cooking here, types include nut oils and rapeseed oil
POITOU-CHARENTES AND LIMOUSIN
Oysters come from the Oléron-Marennes basin, while mussels come from the Bay of Aiguillon. High-quality produce comes
from the region's hinterland, especially goat cheese. This region and in the Vendée is grazing ground for Parthenaise cattle, while
poultry is raised in Challans. The region of Poitou-Charentes purportedly produces the best butter and cream in France. Cognac is also
made in the region along the Charente River. Limousin is home to the Limousin cattle, as well as sheep. The woodlands offer game
and mushrooms. The southern area around Brive draws its cooking influence from Périgord and Auvergne to produce a robust cuisine.
BORDEAUX, PÉRIGORD, GASCONY, AND BASQUE COUNTRY
Basque cuisine
Bordeaux is known for its wine, with certain areas offering specialty grapes for wine-making. Fishing is popular in the region for the
cuisine, sea fishing in the Bay of Biscay, trapping in the Garonne and stream fishing in the Pyrenees. The Pyrenees also support lamb,
such as the "Agneau de Pauillac", as well as sheep cheeses. Beef cattle in the region include the Blonde d'Aquitaine, Boeuf de
Chalosse, Boeuf Gras de Bazas, and Garonnaise. Free-range chicken, turkey, pigeon, capon, goose and duck prevail in the region as
well. Gascony and Périgord cuisines includes patés, terrines, confits and magrets. This is one of the regions notable for its production
of foie gras or fattened goose or duck liver. The cuisine of the region is often heavy and farm based. Armagnac is also from this
region, as are prunes from Agent A terrine of foie gras with a bottle of Sauternes.

CLASSICAL COOKING
The Greeks achieved a level of dining sophistication. They felt dining should be a relaxing and enjoyable time, and music, and dinner
conversation accompanied the food.
The Greeks taught two momentous lessons about eating and drinking.
1. Moderation and balance in both eating and drinking.
2. An association of these two tasks (eating and drinking) with great joy and pleasure.
From the Romans, the French learned overindulgence in eating. The rich partook in huge banquets featuring hundreds of varieties of
fish, meat, and other dishes. In the meantime, the poor subsisted on a diet of porridge and gruel.
Throughout the Middle Ages until the 14th Century, the food was heavily spiced and without a lot of variety. In those days before
refrigeration, the heavy spices hid the taste and smell of sometimes rancid food.
Culinary issues changed during the renaissance in 15 th century. An emphasis on fine cuisine, tableware, and service began in Italy.
This trend toward culinary opulence spread in France, helped along when Italian Catherine de Medici married future King of France in
1533. The Italian chefs who accompanied her to France introduced sweet breads, truffles, the Italian traditions for splendid foods and
table settings, and the Italian pastries that became the basis of French pastries. The French nobility embraced the lavish banquets with
many courses, extravagant centerpieces, and cravings made from foods.

RULES FOR CLASSICAL COOKERY

 Offer a variety of textures in the different foods-soft pureed, film, crunchy, and so on.
 Food items should not be repeated within the meal-for example if potato soup is served, potatoes should not accompany the
entrée.
 Offer an interesting array of colors on the plate to stimulate the appetite.

Stocks from the foundation of classical cooking; sauces are prepared from stocks. The five mother sauces are bechamel, velouté,
tomato, espagnole, and hollandaise. All other sauces are derived from these five sauces.

Since the 1700s, the haute cuisine of France has set the standard for excellence. The French have made remarkable contributions to the
culinary world, especially with their repertoire of sauces. From growing it to selling it to cooking it, French treat food with great
respect. In the past and still today, food and wine rank some of life’s greatest pleasures throughout France. By the 1700s, under the
rule of Louis XIV, the heavy spices had disappeared, and the emphasis became the flavors found in natural foods. During this time,
chefs began serving magnificent meals in separate courses. Opulence defined the culinary world during the reign of Louis XIV.
The nobility continued their grandiose banquets, until the execution in 1793 of King Louis XIV and his wife Queen Marie Antoinette,
which marked the French revolution. Not realizing that the poor people starving while aristocracy consumed lavish banquets. Marie
Antoinette made the famous “ let them eat cake” statement when told that the people had no bread to eat.
 FAMOUS CHEFS AND GASTRONOMES

 Pierre Francois de la Varenne ( 1618-1678)- began the trend toward modern French cooking by emphasizing the natural
flavor of foods; credited with inventing bechamel sauce and mushroom duxelles; wrote cookbook le Cuisiner Francois in
1651.
 Jean Anthelma Brillat-Savarin ( 1755-1826) -great gastronome.
 Marie-Antoinette Careme ( 1784-1833)- father of classical cuisine; created ornate and elaborate table decorations as well
as beautifully presented foods.
 Urbain Dubois ( 1818-1901) -promoted Russian table service which resulted in meals being served by courses
 Georges Auguste Escoffier ( 1846-1935)- Father of modern cooking; reorganized setup of kitchen personnel by initiating
cooking stations in the kitchen to expedite food preparation.
 Prosper Montagne ( 1865-1948)- Wrote Larousse Gastronomique; simplified classical cuisine eliminating many garnishes.
 Maurise Edmond Sailland ( 1872-1956)- gastronome professional food critic, wrote forerunner for Guide Michelin ( which
rate restaurants and hotel).
 Fernand Point ( 1897-1955)- Excellent restauranteur who owned the restaurant La pyramide in Vienne, France,
developed many recipes and trained many chefs; instrumental in the nouvelle cuisine movement, with emphasizes
creating lighter version of traditional French dishes.

During the rule of Napoleon following the French Revolution, food became even more elegant. Considered the father of French
classical cuisine, Marie-Antoinette Careme ( 1784-1833) trained as a cook and then as pastry chefs around 1800. He made several
significant contributions to the culinary world, one being the introduction of symmetry and order to French cooking, also Careme
initiated the concepts of balancing the flavors and textures of the foods both within individual courses and throughout the meal. This
led to the belief that the entire meal must unite form a pleasing whole experience.
Careme wrote several cookbooks. These were the first books to contain actual recipes and menus in addition to defining cooking
merthods. Careme’s recipes included precise amount of ingredients, exacting directions, and the feeling of artistic execution for each
dish. Always interested in architecture, from pastry materials, Careme created centerpieces that were replicas of architectural
masterpieces found throughout the world. These pastry feats adorned opulent tables of food table, some of these tables holding dozens
of different cold or hot dishes
. Among the well known dishes invented by Careme is charlotte russe, a confection featuring a core of vanilla Bavarian
cream folded with whipped cream surrounded by ladyfinger biscuits. Considered “ the queen of all entrees ” by Careme , chartreuse
consists of molded dish with decorative outside of colorful vegetables around a center containing vegetables game or poultry.
Auguste Escoffier (1846-1935). Known as the “king of chefs and the chef kings.’’ He is credited with adapting classical
cooking for the modern world. Among his many contributions , he reorganized the kitchen, developing stations for the kitchen
personnel that are still used in many kitchen today. Instead of having one cook responsible for each dish, cooks were assigned to
brigade oir teams that prepared items according to type of cooking technique.

Saucier-responsible for the sauce, Garde manger- prepared cold foods and garnishes, Rotisseur-handled the foods requiring roasting.
The brigade system in the kitchen helped achieve this because it expedited the delivery of food to the diner after an order
was placed. Escoffier established several changes that affected the presentation of food; many of these changes are still followed
today. He said all garnished and centerpieces should be edible and that food its presentation should reflect simplicity. He greatly
reduced the size of menus, making them more manageable for the kitchen staff. Leaving and lasting legacy, Escoffier wrote several
cookbooks containing a total of more than 5000 recipes for future generations of cooks.
Although Careme’s legacy depicts him as the father of classical cuisine, Escoffier is remembered as the father of modern classical
cooking. He made numerous profound contributions to the culinary world, and many of these form the foundations of today;s culinary
ideas.

 The world restaurant comes from the French word restaurer . literally translated to restore the idea was that restaurant were
restorative ( for health)
 The Greeks and Romans introduced cheese making to France.

FRENCH REGIONAL PREVALENT FOODS

REGION AREA WEATHER TOPOGRAPHY FOODS

North and northwest Normandy, Britanny Coast; Cool winters Coast, rolling hills Seafood, pork, beef, butter, cream
mild summers, Plains, Seine River Cheese, wheat, buckwheat, apples
Inland: cold winters Sugar beets, calvarados
Hot summer
Northeast Rhine valley Cold winters, hot summer Mountains, valley, flat Cattle, sheep, pork, choucroute
Bottomlands, plateaus, forest charcuterie, noodles, spaetzle, grape
Central Burgundy, Champagne Cool winters hot summer Hills, rivers, valleys Fish, game, beef, pork, snails,
cheese
Mushroom, mustards, vegetables,
fruit wine.
Central Central Highlands Cold, winters hot summer Hills, mountains Cattle sheep, game, cream, milk, cheese
Grasslands, forest, loire cheese, rye, mushroom.
Southwest Bordeaux, Purigord Coast: Cool winters, mild Coast, Forest, rolling Seafood, pork, goose, duck, game,
Summers, inland: Plains, Garonne River Confit, foie gras, pate, cheese, truffles
Mushrooms, walnut, grapes.
Southwest Pyrenees Cold winters, mild summers Mountain Seafood, pork, red peppers tomatoes.
Southeast Riviera Mild winters, hot, dry summer Mountain, hills, river Seafood, anchovies, goats, cheese,
Vegetable, olive oil, olives, herbs.
East French Alps, Jura mountains Cold winters, mild summer Mountain Valley Beef, Fish, cheeses, cream,
butter.
Corsica (Island) 100 miles southeast of France Mild Hills, mountain Seafood, sheep, goats, cheeses, grains.

MEALS
Typically, breakfast in France consists of Bread and coffee. The bread may be croissant brioche, or a crusty hard roll. Café au lait,
strong coffee mixed with warmed milk, remains, the morning beverages of choices.
The main meal includes several courses and is eaten midday. People used to return home and take two hours for this meal,
but with modern jobs often situated in cities, many take a standard one-hour midday meal break. For the min meal, a first course of
soup or appetizer precedes the entrée. A salad and then a fruit or cheese course follows the cheese.
The evening meal, which much lighter than the midday meal, is not eaten until eight or nine o clock at night. Often two hot meals are
consumed daily. Depending on the area of France, wine or beef accompanies meals. Another popular alcoholic beverage, pastis, is
anise-flavored liquor that is served mixed with water.
 
ACTIVITY 2: Discuss the contribution of each French notable Chefs and Gastronomes.

FRENCH CHEFS CONTRIBUTION

1. Pieere Francois de la Varenne

2. Jean Anthelma Brillat-Savarin

3. Marie-Antoinette Careme

4. George Auguste Escoffier

5. Urbain Dubois

6. Prosper Montagne

a. Who were Careme and Escoffier? What contribution did each make to the culinary profession?

b. How did Italian influence come to the French culinary scene? Give examples of some of the culinary traits the French from
the Italians.

c. Name four regions, explain the type of dishes prepared in each region, and discuss why those dishes traditionally have been
prepared there.
ACTIVITY 3: ILLUSTRATE THE FRENCH STRUCTURE OF MEALS (Search on the Internet on the French Structure of meal.
3.1 Classical 3.2 Modern.

Breakfast Lunch Dinner

Reference/s
INTERNATIONAL CUISINE 2ND Edition, Heyman, Patricia A., 2012.

PREPARED BY:

BENJAMIN S. TADURAN JR.

(Instructor)