SPANIARDS, ITALIANS, AND GREEKS cook with one concept: "Are you hungry? - Eat this." They have one cuisine, but French people have four cuisines. One of them started in the Renaissance during the 1,500s when the French people hit on something unknown to folks elsewhere in Europe: when certain foods are combined in exact amounts and cooked in a precise way heavenly meals are created.
France is the largest country in western Europe. It is blessed with weather, soils, and rainfall that create abundant produce. French people use theirs wisely along with centuries-old know-how. As time evolved, they perfected meals until each became a 'formula' rather than a 'recipe.' Since those days in the 1,500s, French people became passionate about food. So much so that the enjoyment of looking at a refinedly presented meal that tastes heavenly good became one of their 'Refinements of Life.'
• Four French Cuisines •
» haute cuisine - It is the classical, sophisticated, and delightful cuisine born during the Renaissance. There is an emphasis on uniformity, elegant presentation, and even color is taken into consideration. The taste of its meals and how it is presented make Haute Cuisine time-consuming to prepare by comparison with other cusines; but worth every bite!
» cuisine bourgeoise - As other cuisines developed, they became regional. However, since they were so tasteful, they did not remain regional for too long. Cuisine Bourgeoise is one of them. This cuisine was used by the middle class in Medieval France. Later during the Renaissance until recent centuries, some of its meals became a notch below Haute Cuisine.
» cuisine du terroir - This cuisine carries a French term describeing flavor imparted to food or drinks by a region, climate, or soil. It is said that its qualities promote engagement between people.
» cuisine nouvelle - This is the new kid in the block born in the 1,970s. Its foods are less elaborated and faster to prepare than Haute Cuisine and Cuisine Bourgeoise. Just as with all French Cuisines, it shares emphasis on local, fresh, and seasonal ingredients.
• Cheese & White Wine •
The mountain areas of France are home to 256 uniquely French cheeses. French people developed a true relationship with Cheese & White Wine none of which are costly. They match one to the other and serve both as a course in itself on a tray alongside slices of baguette. Cheese & White Wine are served after the main course and before dessert.
Well-informed travelers gain knowledge of French cuisines before
they land in the birthplace of Renoir, Monet, and Toulouse-Lautrec.
