French Cuisine

French cuisine is the cuisine of northern France.

The French region is defined in part by the northern “oui” dialect of French. This dialect, as well as other aspects of culture including cuisine, seems to be increasingly common throughout the country, not just in the north.

Paris is a cultural center.

Ingredients

wheat(blé)

Dijon mustard originated in the Burgundy region.

blackcurrants

Button mushroom(champignon) was likely first cultivated in France and has been harvested from the wild in the region for centuries. Other types of fungus are used where available.

Pike, perch, and trout can be found in freshwater.

sheep and beef

Charolais beef is famous. Meat paste(pâté) is made from various meats

dairy: cheese

Dishes

• omelette
• crepe: thin pancake served with various savory or sweet toppings
• baguette
• croissant: flaky leavened pastry
• meat paste(pâté): creamy ground meat mixture, often served with bread or crackers
• terrine: meat or jelly loaf
• pot-au-feu: boiled beef and vegetables
• blanquette: stewed veal(blanquette de veau) or other ingredient cooked without browning
• bisque: creamy soup, often with seafood