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People imagine that French cuisine is pricey, fancy, snobby and extremely expensive, or it is a cuisine for holidays and events. In reality, French Food comes down to blending flavors together, layering tastes to master techniques to truly savor and enjoy your food choices each and every time you take a bite.
French gastronomy is all about using the right fresh ingredients with well-mastered techniques in a mentality designated for dining experiences. Each and every time you make a French meal, you can savor every harmonious aspect of a dish surrounding a succulent main ingredient and a thick sauce (for example, chicken is used with burgundy to make coq au vin, or basque is used to make Chicken Basque). Soups, stews, and sauces are great with French dishes, layered with mirepoix (which is a mixture of celery, onions, garlic, carrots, and sometimes wine). Each ingredient is reduced to a concentrated flavor, delivering a browned effect of flavor intensity and fresh herbs that provided the final one-two blast of flavor to fill your mouth for hours to come.
French cuisine is about making time-honored traditions like cassoulet, steak au poivre or bouillabaisse. This includes the sauteing, roasting, braising, poaching, and boiling of dishes (for example to prevent meat from getting tough when it’s cooked).
