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French Cuisine
Famous French Foods
Term | Definition |
---|---|
Haute Cuisine | Elaborate, fancy, rich cooking style |
Provincial | Simpler, more common cooking style |
Nouvelle | Natural, light, fresh cooking syle - presentation/flavor very important |
Roux | Basis for all white sauces |
Demi-glace | Classic French brown sauce |
Hollandaise sauce | Sauce made with egg yolks, lemon juice and butter - used on vegetables and Eggs Benedict |
Vinaigrette | Combination of vinegar, oil, seasonings |
Hors d' oeuvres | Small dishes to stimulate the appetite - appetizers |
Consomme | Soup/Broth with a meat stock base |
Brie, Camembert, Roquefort | French cheeses |
Tapenade | Olive puree served with baguette or crackers |
Gougere | Cheese puff |
Baguette | Highly common/populare long, skinny loaf of bread |
Croissants | Crescent shaped, buttery, layered roll |
Escargot | Snail - often served with butter and garlic |
Quenelle | Log-shaped dumpling |
Bouillabaise | Rich seafood stew/soup |
Ratatouille | Vegetable dish - signature ingredient is eggplant |
Cassoulet | Hearty dish made with white beans and various meats (like casserole) |
Coq au vin | Chicken dish marinated and cooked in wine |
Fondue | Pot of melted cheese, chocolate, etc.... with foods to dip using a fondue fork |
Quiche Lorraine | Signature egg dish made with swiss cheese, bacon, onion |
Crepes | Thin, delicate pancake rolled or folded around sweet or savory fillings |
Chocolate Mousse | Rich, creamy, whipped chocolate eaten as a dessert |
Creme Brulee | Creamy, custard dessert topped with caramelized sugar |
Eclair | Choux pastry - log shaped with cream filling |
Napoleans | Layers of puff pastry separated by cream fillings - Dynamite! heehee |
Madeleines | Sweet tea cake/cookie shaped like a scallop shell |
Le Petit Jeuner | Breakfast -cafe' au lait, bread with butter and jam |
Le dejeuner | Mid-day main meal |