French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food and recipes is an understanding of France itself.
Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.
This class will be held every Tuesday @ 11am and 6pm
Menu will include such dishes as:
*Salad Lyonaisse ~ Frisee lettuce with bacon, homemade croutons and a poached egg. Topped with a zesty stoneground mustard vinegar dressing
*Traditional French Onion Soup
*Chicken Pillards over a bed of greens and mandarin oranges
*Coq au vin
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line calendar if you have a prepaid voucher:
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1 comment:
I believe the correct French term is paillard.
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