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France has a long and storied history when it comes to cooking and food. Traditional dishes and cooking methods vary between regions and, due in part to the high amount of schooling and training that takes place in the nation, new dishes and techniques are always being developed. This guide is designed to give readers an introduction on how to make authentic French food.
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Authentic French Ingredients
- The ingredients you will need to make authentic French cuisine will vary widely depending on the dish you are intending to make. However, the majority of ingredients used for French cuisine are regularly available at most supermarkets. For more elaborate dishes, you may have to visit a specialty market to get certain French cheeses or spice blends, such as Herbes de Provence.
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Traditional French Dishes
- As mentioned, authentic French cuisine varies from region to region. Some of the more common French dishes include:
- Quiche
- Nicoise Salad
- Bouillabase
- Bechamel Sauce
- Brioche
- Foie Gras
- Boeuf Bourguignon
- Souffle
- French Onion Soup
- Cheese
- Ratatouille
- Coq au Vin
- Fondue
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Authentic French Cooking Techniques
- Again, the technique you will use to cook French cuisine will vary depending on the dish. One method authentic French cooking, fricassee, involves lightly sauteeing meat, fish, and/or vegetables and then simmering them in a cream sauce. In general, most French main courses containing meat are simmered or braised for a few hours in a sauce made of wine or stock and herbs. This longer, slower method of cooking allows the flavor to permeate the meat and creates a tender meat dish.
Authentic French Menu
- For dinner, and to a lesser degree, lunch, the traditional French meal is usually served in several courses and may take hours to eat. For many families, an apertif, consisting of a liqueur or fortified wine, and hors d'oeuvres, may be served an hour or so before the meal. Adults, and sometimes older children, will often drink one or two glasses of wine with dinner.
- The courses usually take a format similar to the following, although some of the courses may be omitted or combined, depending on the occasion and whether or not there are guests in attendance:
- Hors d'oeuvres: May include marinated vegetables, pate, smoked meats, or, in winter months, soup
- The main course: Usually a meat or fish dish with potatoes and another vegetable or two
- Green salad
- Cheese: A platter of various cheeses, served with crackers or bread
- Dessert: May take many forms, from a simple fruit platter, to a rich chocolate souffle or mousse
- Coffee: The meal is often concluded with a cup of strong coffee
