French Food, The Classic Way |
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The way food is presented should be given strict attention as much as there's emphasis on its taste. The way food is arranged on a plate is essential in classic French cooking. The use of rich agricultural and dairying produce is magnified in food preparation in traditional or classic French cooking in France. During official occasions under the French monarchy, this simple manifestation is seen through the lavish and elegant banquets arranged. Over time, the infused usage of new spices, herbs and products such as cocoa brought back by early explorers from newly-discovered lands, and especially Italian cuisine, has greatly influenced classic French cooking. Light breakfast such as a hot drink of milk, coffee or chocolate and buttered pieces of the customary baguette or French stick, (a long and thin piece of crusty white bread), is typical of Traditional French cooking. Jam and spreads are sometimes served alongside croissants. Bread and pastry shops known as boulangeries is where bread, croissants and brioches are commonly bought and eaten fresh the same morning. Classically, French cuisine comprise of a regular three-course lunch which normally starts with an entree of mixed salad or small produce, a main course of meat or fish with some vegetables accompanied by some cheese and green salad and a dessert or fruit to finish off. Typically for dinner or supper, a uncomplicated soup and a small main course is prepared. Wine is an essential element in French cuisine. Main meals are usually accompanied with wine. Traditional French cooking also comprise of a great assortment of desserts and pastries, and the well-liked eclairs and profiteroles which are made of puff pastry filled with coffee or chocolate-flavored custard, is amongst them. Every Classic French cooking menu includes at least one kind of cheese and the traditional way to serve cheese is on a cheese board with a selection of six or more cheeses. The variety includes fresh cheeses, hard cheeses and rich, creamy cheeses. They are eaten with salad between the main course and dessert. As the season changes, so does Traditional French cooking. The cooking may involve salads and fruit dishes, in the summertime, since most fruits and vegetables are being sold at any price and because they're cool and the products are inexpensive. At the end of summer, mushrooms can be found almost everywhere in France. The hunting season is from September through February, when servings of all kinds of meat are eaten, and to celebrate the success of a hunt, complicated dishes are cooked up. As winter turns to spring, shellfish and oysters are loaded up outside restaurants as it is peak season during then.
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