France is one of the world’s proud producers of wine, champagne and brandy. Therefore, French people are very particular about the use of wine in catering. For example, drinking light aperitif before meals; drinking white wine or rose wine when eating salad, soup and seafood; drinking red wine when eating meat; and drinking a little brandy or sweet wine after meals. In addition, champagne is often used in celebrations.
Proundly, France is one of the origins of wine, champagne and brandy around the world. Therefore, the uses of wines in catering for Frenchmen is very particular. For instance, drinking light aperitif before meals; drinking white wine or rose wine when eating salad, soup and seafood; drinking red wine when eating meat; and drinking a little brandy or sweet wine after meals. In addition, champagne wine is often used in celebrations.square steel tubing for sale
French Cuisine classification
According to the cooking style, French cuisine can be divided into three main schools.
Classic Cuisine / Haute Cuisine
Originated before the French Revolution, the popular dishes of the royal family and nobility, the chef of the classical cuisine faction is exquisite, and the choice of ingredients must be of the best quality. Common ingredients include lobster, oyster, steak and champagne. Most of them are based on wine and flour as sauce, and then condensed. They are rich and rich in taste, and are often thickened with butter or cream embellishment.
Originating from the traditional cooking methods of French civilians in past dynasties, it is a family dish with fresh ingredients and simple methods. It was the most popular dish between 1950 and 1970.
Since the 1970s, advocated by Paul Bocuse, it has been very popular since 1973.