Authentic French Cuisine Characteristics and Techniques essay

Notable dishes for French cuisine are puree onion soup with potatoes and puree soup with onion and cheese, Provencal fish soups called bouillabaisse, omelets and cheese souffle, prepared with various spices and fillings: ham, mushrooms, and herbs. This country gastronomy is also famous for their desserts, like tarte tatin, chocolate eclairs, clafoutis cherry pie, lemon Meringue pie, Creme Brulee and many others.

Every region in France has its cooking secrets, which make local dishes taste so special. For instance, the French Mediterranean cuisine is known for using tomatoes, olive oil and herbs; both Mediterranean and French Atlantic coast regions are characterized by consumption of increased amounts of sea food, comparing to inland France, where freshwater fish is preferred. Northwest France's cooks choose apples, butter and sour cream for their dishes, while in northeastern France the influences of German cuisine are manifested by the popularity of beer and sauerkraut.

Braising and stewing are characteristic for French cuisine. Below are some recipes that illustrate the application of these techniques:
Brive Style Braised Rabbit Recipe - a dish that should be served with white wine, roasted potatoes and green salad.

Shallots and garlic should be sauteed over medium heat in a large skillet until they become delicate and begin caramelizing, and put aside. Leg and saddle of one large rabbit should be seasoned with salt and pepper and added to the pan to cook over medium-high heat until it becomes brown. Tan the pan should be deglazed with white wine and tomatoes; caramelized shallots and garlic than should be returned to the pan. The rabbit should simmer for about forty minutes.

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