French cuisine and French cuisine. French kitchen ideas. From Paris to Provence: French-style kitchen design secrets Small French-style rectangular kitchen

If the dream of becoming a resident of Marseille or Saint-Tropez has not come true, today this is not a problem. The “france” interior style has become popular not only in Europe, but throughout the world, so a small island of refined taste and romance can be arranged right in your house or apartment, creating a unique design for any room.

The design of the French-style kitchen is famous for its combination of elegance with high functionality and practicality. But in order to fully feel all the harmony and color of the “france” style, it is necessary to have a sufficient area of \u200b\u200bthe kitchen room with high ceilings.

Known throughout the world for its luxury, the Baroque style, in combination with Empire and Rococo, became the fundamental elements of creating the French style. The concepts of "expensive and prestigious" briefly characterize the "france" style, which is a kind of imprint of the past and the ancient in a modern interior.

French cuisine by no means implies an abundance of items of historical significance; vintage style is manifested only in family values.

The stylistically perfectly designed French-style kitchen is very comfortable, practical and functional to use.

To end up with real French cuisine, which has a beautiful sophisticated design, it is necessary that the room meets certain criteria:

The kitchen area should be at least 10 - 12 square meters. meters.
The required ceiling height is from 3 meters.
Ideally, a French kitchen should have large floor-to-ceiling windows.
Finishing is better to choose in light colors. Dark colors can be used occasionally as an accent to small interior elements.
French cuisine means a lot of light, so when arranging it, you should not skimp on lighting sources, placing them at different levels.

Not every kitchen can be decorated in French style. The “france” style implies space and maximum light, which significantly reduces the possibility of realizing the idea for owners of studio apartments or Khrushchev apartments.

In such cases, there are two options:

Arrange interior design in style France throughout the apartment, especially since there are enough finishes and interior elements on the market.
Use the main elements of style in interior design (color schemes, textiles, finishes and accessories).

French cuisine is a room filled with warmth and comfort, therefore, before proceeding with the interior design of a French-style kitchen, you should think over the future design to the smallest detail, carefully selecting each element.

French cuisine colors

Eating in France is perceived not only as a vital necessity, it should bring a special full-fledged pleasure. French cuisine makes it possible to enjoy not only an excellent dish, but also the grace of a romantic cozy atmosphere of the room.

Shades and colors for a French-style kitchen are selected refined in gastronomic terms:

Cream,
Creamy,
caramel,
Chocolate,
Silver,
pistachio,
Light pink,
Pearl,
Dark purple.

French-style kitchen design does not accept black. If it is necessary to highlight any detail, a dark brown color is used, as a rule.

As a rule, creamy-beige tones are taken as the main range of colors of this stylistic direction, but this absolutely does not mean that the French kitchen design cannot be equipped with walnut or green shades. The ability to combine the applied shades with natural colors is important here.

Finishing the kitchen

Materials for laying the floor and for finishing walls and ceilings should have delicate natural colors, without giving the impression of cheapness:

For wall cladding in French cuisine, paints, wallpaper and ceramic tiles are more commonly used.
For wall decoration, both matte and semi-matt paints are suitable. They can have a mother-of-pearl texture, as well as a subtle pattern. The effect of soft shimmer will give the kitchen a calm, trusting atmosphere.
The design of the work area apron is best done with glossy tiles in beige or coffee tones with delicate decor or views of Paris.
Wallpaper elements with drawings of old prints on the walls will add romance to the room. You can highlight a recreation area or a dining area with wallpaper with bucolic ornaments, and cover the rest of the walls with a uniform tone.
French cuisine may include light panels with an antique effect on the walls, separated by a decorative frieze or mother-of-pearl border with barely noticeable gilding.
Depending on the design of the ceiling, an important element of wall decoration is a fillet. The ceiling plinth should not be bulky and excessively embossed. It is tinted to match the color of the walls or left white.

The ceiling of the French kitchen can be stretch or classic, with wooden beams. When using a stretch ceiling, it is very important that the drywall box is not too massive, so as not to distort the elegance of the entire design. The presence of beams on the ceiling is more acceptable for the French Provence style. Hanging structures are also welcome.

The French kitchen is no exception and the floor in it should be as practical as in other kitchens. The only difference is that the coating should not give the impression of cheapness.

With the help of different coatings, you can highlight the main areas of the kitchen, harmonizing the common space:

To lay the floor of the working area, you can use polished natural stone or glossy porcelain tiles.
On the floor of the dining area, you can lay a wooden floor in the form of high-quality parquet or laminate with a wood texture.
A small handmade woolen carpet will help to create home comfort in the recreation area. It is better not to resort to cheaper options, as this may violate the overall style of the design.
For the floor of French interiors, the use of both light and dark materials is allowed. The main condition is that the coating must be rigid.

French cuisine is not created for one year, so all finishing materials must have high performance and good quality.

French kitchen furniture

Today, the "france" style is interpreted more freely and broadly than before. When choosing furniture design, it is not at all necessary to follow all the trends indicated in the prescription:

You can choose furniture with elements of modernity, the main thing is that the image is not too modern.
The best choice would be a soft classic with rounded surfaces and smooth lines.
Do not forget about the texture of the wood, it should be pronounced.
The main condition when choosing furniture is its aesthetic appeal.
Furniture decor should be delicate, unobtrusive. The presence of lattice facades with stained glass inserts is quite acceptable.
To maintain the “france” style, the appliances can be hidden behind the wooden facades of the furniture. If it is planned to equip the kitchen with new appliances, it can be ordered built-in or in the same style. Retro-style appliances will look most organic in French cuisine.
Countertops should be made of polished natural or artificial stone (granite, marble).

Forged elements organically complement the overall style of the kitchen set.

Textiles and accessories

The French style is distinguished by its richness and sophistication in the presence of textiles. Curtains and curtains made of damask silk with tassel braids, fringes and tiebacks are able to emphasize all the sophistication of this style. Real Damascus silk was originally intended for upholstery of furniture and church vestments. Lighter types can be used for interior decoration.

To decorate French cuisine, you can use porcelain figurines, wine still lifes, wicker baskets, handmade lace tablecloths and napkins, ceramic vases with small bouquets of flowers. As well as for the retro style, open shelves with decorative porcelain dishes are quite appropriate for the French style.

French-style kitchen design will be an excellent option for creative people, it is able to provide proper coziness and a comfortable atmosphere for sophisticated natures.

French-style kitchen interior (photo)

Publication date: 2015-12-30

One of the signs of a mature culture is the high professionalism of artisans. When they have the opportunity to develop their art not only for the sake of earning and subsistence, there is a chance to create masterpieces that will remain in history for all time. It is now not only about artists, sculptors or architects. The art of cooking is no less aesthetic and beautiful. And France is one of the clearest examples of how gastronomy has developed.

French cuisine is conditionally divided into three parts: regional peasant, widespread national and highly refined, the basis for which was the royal court cuisine.

The regional cuisine of the southern provinces is sharply distinguished by the spiciness of food, the extensive use of wines and spices in its preparation, especially garlic and onions. Alsatian cuisine also has its own characteristics, characterized by a significant consumption of cabbage and fatty pork, although residents of all other regions of France prefer lean meats (lamb, veal, chicken, various game). Burgundy is famous for sea and meat dishes with the addition of wine. Of course, the population of the coastal provinces consumes a large amount of seafood.

Dairy products are practically not used in French cuisine, with the exception of cheeses, of which there are several dozen varieties. Also, the French almost do not eat cereals - they love fresh vegetables. The main feature that distinguishes French cuisine is the presence of several hundred different sauces. The use of sauces helps to enhance the taste of even the most ordinary dishes.

The French regard cooking as an art, and dozens of borrowed words (restaurant, side dish, scrambled eggs, sauce, entrecote, mayonnaise, soufflé and many others) emphasize the universal respect for their cuisine. It is curious that in France the word "gourmet" means, first of all, a lover of plentiful and tasty food, while a connoisseur who understands the intricacies of gourmet dishes is called a gourmet (French gourmet).

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French cuisine for breakfast

(omelette) - a dish known to everyone and easy to prepare came to us from France. Traditionally nothing is added to it; A true French omelette is a mixture of beaten eggs fried in butter in a frying pan. It is made flat, not lush, rolled up or folded in half.

In French cuisine, regular references to a dish called "omelet" are found in the 16th century (although there are earlier, but rare cases), but the omelette in its modern form did not appear until the 18th century.

(croissant) - a bagel made of puff pastry with filling, the most famous French pastry. Traditionally served with breakfast. Butter puff yeast dough gives the pastries a delicate airy structure. The modern croissant is one of the staples of French and Austrian bakeries and pastry shops. Thanks to the introduction of factory-made frozen puff pastry in the 70s, they have become a widely popular fast food and now everyone can bake croissants, not just experienced chefs. The croissant is the most common continental breakfast pastry.

Such buns have been known in Austria since the 13th century, but became popular when they began to be baked in Paris. However, the Viennese and French croissants are different: the French borrowed only the shape from the Austrian confectioners, and they came up with the type of dough themselves. Around the bun there are various culinary legends that have no confirmation. For example, as if their shape is a reference to the Ottoman crescent.

The filling in a croissant can be anything - praline, almond paste, chocolate, dried fruits, fresh fruits. By the way, it is in France that croissants without filling are most often sold.

(œuf poché) is a simple and nutritious dish that came to us from France. The essence of the poached method is boiling eggs without shells in hot water. This is a method that allows you to achieve the desired result with only two components - the exact cooking time and the inadmissibility of boiling water.

There are different recipes based on poached eggs: they are sprinkled with herbs, salt, added to soups, put on sandwiches. One of the popular breakfast options is egg Benedict(bun with poached egg, bacon and sauce). The key is to use very fresh eggs. Also, cooks recommend choosing the highest category of eggs (they have a bright and large yolk). Then the cooked egg will consist of a tender soft yolk in a thin, light, almost imperceptible layer of protein.

Traditional French cuisine for starters (soups)

(pot-au-feu) or pot-au-feu is a traditional "homemade" soup with beef and vegetables. In translation, its name - “pot on fire” - literally reflects the method of cooking: in winter, a pot of water was hung over the fire, where vegetables, meat and roots were placed. As they were cooked, they were selected and eaten, and a new batch of ingredients was added to the pot.

It takes a very long time to prepare potofyo, so the dish has practically come out of household use. Traditionally, several pieces of inexpensive beef with a bone, carrots, potatoes, onions, cabbage and turnips are placed in the soup. Sometimes mushrooms are added. For the "smoke" flavor, onions are often heavily fried. The serving of the dish distinguishes it from other soups - vegetables and meat are served separately from the broth. They can be additionally seasoned with a side dish. Seasonings such as mustard, horseradish and mayonnaise are combined with potofyo.

Over time, the term "potofyo" became a household word. In Russia, it was used as a synonym for the word "philistine", since the soup is the simplest, "philistine".

(coq au vin) or coq au vin is a traditional French dish. Depending on the type of wine, there are several preparation options. It is generally accepted that the original recipe was invented in Burgundy, so it is Burgundy wine that is considered the most suitable. You can also cook a rooster in champagne, in Riesling, in Beaujolais Nouveau.

The dish is prepared from whole poultry, unlike, for example, duck confit, where only legs are used. The sauce must be accompanied by premium wine, which is also served with the dish at the table. Traditionally, rooster in wine is served as a side dish.

But why the rooster? There is a legend about the origin of the dish since the time of Caesar: when the Romans conquered the Gauls (gallus - rooster), one of the leaders of the Gauls presented the future emperor with a live rooster, wanting to emphasize the prowess of Rome in this way. Caesar "returned" the gift by boiling the rooster in wine. Since the dish is national and actually folk, researchers still assume, since the dish is national and actually folk, that the rooster was boiled in wine to make its rather tough meat softer.

(cassoulet) - a stew with meat and beans, similar in texture to a thick stew. For its preparation, a cassette (a special deep pot) is used. Previously, the dish was cooked in ceramic casseroles, but today they are made from aluminum foil.

Cassoulet originated as a folk dish in the southern regions of France and is still very popular in the Languedoc and Occitania to this day. This is, in fact, the birthplace of all kinds of cold cuts. Cassoulet traditionally includes white beans, sausages, pork, goose or, sometimes lamb is present in the recipe.

Cooked over low heat in a closed container - this is done in order to reduce the characteristic feature of the beans to cause the accumulation of gases. Traditionally, French peasants cooked all the ingredients together in a pot, but nowadays it is customary to cook cassoulet from beans pre-boiled with vegetables and fried meat.

(bœuf bourguignon) or Burgundy beef is a traditional French dish, which, like, gave the world one of the most famous regions of France - Burgundy. The main "highlight" of the dish is a thick sauce based on red wine, of course, Burgundy.

The classic recipe for beef bourguignon is fried beef stewed in wine sauce with mushrooms, onions, carrots and garlic. However, these are very conditional ingredients, since there is no single generally accepted cooking option. Some cooks add tomato sauce, parsley and tomatoes to the dish.

Auguste Escoffier (1848-1935) introduced Burgundy beef into the “high cuisine” menu of France, and according to critics, this is one of the most delicious beef dishes, although the origin of the dish is folk. Previously, beef was stewed for a long time (more than three hours) in wine sauce in order to remove the stiffness of the meat. Today, cooks use tender "marbled" meat, veal, and therefore there is no need for long-term cooking, as French peasants did.

(bouillabaisse) - French original fish soup, a popular dish on the Mediterranean coast. The name consists of two words: boil and stew. Initially, it was a cheap soup made from the remains of fish that could not be sold at the market during the day. Today bouillabaisse includes halibut, hake, mullet, eel and even seafood - shellfish, mussels, crab, octopus. During cooking, the fish are added to the broth in turn and brought to a boil. The classic recipe also includes a set of Provencal herbs and vegetables: tomatoes, potatoes, celery, onions (pre-fried and stewed). Bouillabaisse is served with mayonnaise in olive oil with spices and garlic, slices of grilled bread.

Previously, bouillabaisse was served as follows: broth and slices of bread separately, and fish and vegetables separately. The wide popularity of the dish and the influx of tourists to the southern coast of France have created new bouillabaisse recipes - with expensive ingredients and exquisite seafood delicacies. Such dish options can cost 150-200 euros per serving. In some areas, walnuts, calvados, vinegar are added to the soup, and a bouquet of garni is used instead of Provence herbs.

(vichyssoise) - onion puree soup, named after the French resort of Vichy. The history of the soup causes discussion among culinary specialists. According to Julia Child, it was created in America, but most experts attribute its creation to the famous Ritz-Carlton chef Louis Diat, who first cooked vichyssoise in 1950, based on childhood memories. Initially, a similar dish appeared as a hot soup made from potatoes and different varieties of onions (primarily leeks) at the end of the 19th century, and the chef's innovation was that he came up with the idea of whipping it with cold cream.

Traditionally, Vichyssoise is served cold, sometimes with the addition of crackers. The soup is also served with shrimp salad with garlic and fennel.

(consommé) - beef or chicken strong, but clarified broth. In a modern version, the dish is complemented by a pie. Usually the broth is prepared with minced meat, but some restaurants serve consomme from vegetables and even fruits.

Beaten egg whites are used to remove sediment and fat from the broth. The broth is also cooked with the addition of carrots, celery, leeks, which are taken out before serving the dish. The classic taste of consomme is achieved by cooking at high temperature and frequent stirring: this is how the broth is cooked until a dense protein film appears on its surface. Then it is simmered over low heat for about an hour until an amber translucent color and rich aroma are obtained.

Usually, consomme is served hot, because when it solidifies, it forms a jelly. Garnish for it can be very different, but it is certainly served separately. Consommé is considered one of the most exquisite dishes, since its preparation requires a large amount of meat (about 500 grams of minced meat per serving of broth) and the poor could not afford such a wasteful dish. It is also common to serve gelled broth - chilled consommé.

(soupe à l "oignon) - a typical French cuisine soup based on meat broth, with onions and cheese. Served with croutons. Similar onion-based soups have been known since Roman times - this is a popular food among the poor, who have always had onions in The current version of the dish originated around the 18th century, and according to French legend, it was first prepared by King Louis XV, who, while on a hunt, got hungry, but late at night there was only onions, champagne and butter in the house.According to other sources, a similar dish was popular among Parisian workers and market traders.Today, French onion soup is caramelized onions in beef broth in a pot of croutons.Comte cheese melts on top of the soup.

Thanks to the use of browned onions, the soup acquires a wonderful aroma and golden color. Chefs caramelize onions for at least half an hour. For original notes, before serving the dish, sherry or dry white wine can be added to the soup.

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Traditional French cuisine for the second

(сonfit de canard) - stewed duck legs; a dish originally from the Gascony region (southern France). Confit arose as a way to preserve meat in the absence of the possibility of its long-term storage. Usually the legs were salted and stewed for a long time in their own fat. Then they were placed in a ceramic pot and filled with the same fat. In this form, in a cold cellar, a cooked dish could be stored for months.

Today, the recipe has changed somewhat: the duck is still rubbed with salt, herbs, garlic, but then kept in the refrigerator for more than a day. It is prepared in its own fat, or in olive oil, for several hours (from 4 to 10). Properly cooked duck confit in an airtight package can be stored in the refrigerator for up to six months. In a modern classic recipe, duck confit is served with fried potatoes.

(foie gras) - fatty liver, as the name of this most delicate dish literally translates. Even the ancient Egyptians, Greeks and Romans mastered the practice of forcibly feeding waterfowl. By the way, we owe even the French word foie - liver - to the ancient Romans, who fed geese with figs, and received from them "fig liver", ficatum.

Today, mainly ducks and mulards (a cross of duck and goose) are fattened to get the liver. According to connoisseurs, the taste is almost indistinguishable. As a rule, foie gras is served before a hot dish, accompanied by dessert white wine. But there are also original options - fried escalope foie gras.

(timbale) - a hearty and original dish, which is a pasta casserole in a special form. In general, timbales and timbales are products prepared in a special form, which does not allow the sauce or cream to spread, and also gives the dish a beautiful look. This was quite in line with the spirit of the court cuisine of France at the beginning of the 19th century, when chefs were required to be able to cook multi-storey "palaces" from such timbales.

Today, timbale is understood as large long pasta, which fills the baking dish (bottom and sides). The filling can be very different - vegetables, mushrooms, cheese, meat. The top layer of timbale is pasta again.

(cuisses de grenouille) - an unusual delicacy, to which the French owe the offensive nickname "paddling pools". Connoisseurs say that frog legs taste like a cross between chicken and fish. Only the upper part of the hind leg is used for food. According to statistics, more than 3 billion frogs are grown for this purpose every year.

(escargots de bourgogne) - a snail appetizer, one of the specific well-known dishes of French cuisine. In general, escargot is a term that unites all edible types of snails, but the French consider Burgundy snails to be classic and most delicious.

Escargot is an exquisite delicacy served in expensive restaurants. Of course, in the markets and shops in France you can buy live snails or semi-finished products. In the first case, they will have to be prepared on their own (an extremely troublesome task) - soak for several days in flour and herbs, pour over with boiling water, remove the meat. Snail shells can be used to serve a dish more than once.

An obligatory component of the escargot recipe is green oil (garlic and parsley are whipped with salted butter). This mixture is placed on the bottom of the shell, then stuffed with snail meat, and again smeared with green oil on top. Snails are baked in the oven until golden brown, and eaten with a fork and special tongs. Escargot is served with white wine.

(galantine) - "jelly" in old French, aspic from chicken, rabbit, veal meat. Galantine is a rather complicated, richly decorated dish (hence the name: galant - complex). The classic recipe is as follows: minced meat is mixed with seasonings and eggs, then boiled in broth or baked, and then cooled to form the outer layer of jelly. The dish is served cold. Galantine in France is traditionally made from chicken, duck, pheasant, pork and lamb. Nowadays, the term "galantine" refers not only to a specific dish, but also to the technology of its preparation.

(aligot) - mashed potatoes and cheese, often with garlic, served with fried sausage or pork. The dish appeared in the Auvergne region and became widespread at the end of the 19th century, mainly due to urbanization.

Aligo is made from mashed potatoes, to which cream, butter, garlic and chopped cheese are added (half a kilo of cheese per kilogram of potatoes). As for the variety of cheese, Auvergne cheeses Tom and Cantal were traditionally used. Historically, this dish was prepared for pilgrims who, on their way to Santiago de Compostela, asked to eat at least “something” in Latin, which sounds like “aliquid” in the abbey on the Aubrac plateau. Nowadays, red wine is recommended for the dish.

(côtelette de volaille) - a dish very similar to "chicken Kiev". A classic French recipe: a beaten chicken breast is stuffed with a creamy sauce, covered several times with a mixture of egg and breadcrumbs, then fried or baked in the oven. A variety of ingredients are allowed to be added to the creamy sauce, which can significantly change the taste of the dish as a whole.

In 1918, cutlets de volyay were served for the first time at one of the official receptions in Kyiv. Everyone liked the new dish and quickly entered the restaurant menu, having received the name “Kiev cutlet”. Later, during in-line production, her recipe was simplified - instead of sauce, they began to use cold butter.

(choucroute) - Alsatian sauerkraut, a dish of regional French cuisine. Usually, this word means not only the cabbage itself, but also a side dish in the form of potatoes or meat products. Shukrut has been known in this form since the 19th century. The cooking method is as follows: finely chopped cabbage is infused in brine for some time, then it is boiled in beer or wine.

Sausages, knuckle, salted meat, and potatoes are traditionally added to shukrut. This is one of the popular Alsatian dishes. In 2012, shukrut was patented as a protected geographical name. Now manufacturers can produce products with this name only if the preparation technology meets the established standards. For example, heads of cabbage should weigh from 3 kg, enzymes should not be added during fermentation and the temperature should not be changed, and if the clover is sold boiled, then only Alsatian alcohol is used for it. This guarantees the high quality standards that have been developed over the years.

(gratin dauphinois) - potato casserole with cream. Also used are such names as "potato a la dauphinois" and "dauphinois casserole". The dish was first mentioned in 1788. The recipe originally included potatoes, garlic and butter, with cream and additional ingredients added later. Potatoes are cut into coin-thick circles, stacked in layers and cooked in an oven over low heat for about an hour. You can also add cheese and eggs. The main thing is to choose the right potatoes, yellow and not too hard. The highlight of the dish is the aroma of garlic. As an alternative to cream, some recipes use poultry broth. In some recipes, potatoes are pre-breaded.

french desserts

(creme fraiche) - a French fermented milk product with a fat content of not more than 30%, similar to sour cream. It is obtained from cream by adding lactic acid bacteria. Cream fresh is practically not used as a separate dish, but is widely used as an ingredient for making various soups, sauces and desserts. Sometimes it is used as a marinade for meat, then spices, garlic and herbs are added to it.

(crème brûlée) is a dessert whose name translates as "burnt cream". The earliest mention of it dates back to the 17th century and appears in the cookbook of Francois Messialo, the chef of the Duke of Orleans. Therefore, creme brulee is traditionally considered a French dessert, although the British believe that its authorship belongs to them and that creme brulee was first prepared at Cambridge Trinity College.

Creme brulee is a custard base of cream with egg and sugar, on top of which is a layer of hardened caramel crust. Dessert should be at room temperature. The custard base is usually flavored with vanilla, in some cases with other additives. Another version of the recipe is Catalan cream, which contains lemon or orange zest and cinnamon. Its base is prepared with milk, unlike the traditional creme brulee. Another original version of the recipe is creme brulee flambe - custard is sprinkled with sugar and caramelized with a burner right before serving.

(éclair) is one of the most popular French desserts. A long tube of creamy choux pastry, most likely created by a famous chef named Marie-Antoine Careme (1784-1833). In the USA, eclairs are, in fact, understood to be yeast donuts, but real French eclairs are hollow inside, tender and correspond to the literal translation of “lightning” - they are eaten with lightning speed.

It's funny that in Germany these cakes were called "love bone" and "hare's foot". The characteristic oblong shape, icing and the most delicate filling are the hallmarks of all eclairs. Choux pastry tubes are filled with cream with vanilla, coffee or chocolate flavor, whipped cream, cream with rum or fruit fillings, and even chestnut puree. Fudge, caramel, chocolate can act as a glaze.

french pies

(quiche lorraine), also known as Lorraine pie, is an open pie with filling and filling. The original savory quiche is made from shortbread dough, stuffed with smoked bacon and filled with a mixture of eggs and cream with pepper, and sometimes with nutmeg. Its main feature is a tender baked crust, which is formed from the filling.

Initially, quiche lauren - a pie with Lorraine custard, as the egg-cream filling was called - appeared on the table at the beginning of the 17th century. Then it was sprinkled with cheese, but over time, the cheese was replaced with bacon. Other varieties of the pie also appeared - with fried onions or with fish and an egg, or without filling at all.

Today, quiche lauren has become so popular that now this name means all salty pies with filling and filling. There are a lot of quiche recipes in our time - vegetable, meat, fish, but quiche loren with brisket is still considered classic (sometimes supplemented with cheese, Gruyère cheese is used in the original).

(pissaladière) - an open onion pie with anchovies, similar to pizza. It originated in southern France and has become a traditional local dish, especially popular in the Nice area. A real pissaladière should contain pissala (a salty mash of very small anchovies and herb sardines), but due to the ban on catching such a small fish in the Mediterranean, the pie began to be made from the pulp of lightly dried anchovies (sometimes they are ground into minced meat). Onions are caramelized for a long time in olive oil, garlic, thyme and black olives are also added.

(tarte tatin) is a French-style apple pie in which apples are caramelized in sugar and butter. Appeared at the end of the 19th century, perhaps thanks to Stephanie Tatin (the owner of a hotel near Paris), who, in the process of making an ordinary pie, forgot about the apples in the pan and almost burned them. Then she poured the dough directly on the burnt apples and put it in the oven in this form (along with the frying pan). Then the woman turned over the finished cake, which, to everyone's surprise, turned out to be a delicious treat.

The peculiarity of tarte tatin is that it is baked upside down. So the apple upside-down pie became the signature dish of the Tatin sisters. At least according to the legend. The owner of the famous Parisian restaurant "Maxim", having tasted this new dessert, was amazed and included it in his menu. For tarte tatin, not only apples are used, but also pears, peaches and even tomatoes and onions. The dough can be sand or puff.

French pastry

(canelé) is a signature French dessert originally from Aquitaine. This is a small cake that is distinguished by a hard, crispy crust on the outside and a tender dough on the inside. The term originated from the architectural "flute" - a column with grooves. Dessert is the same.

There is a story that canele appeared in the 18th century, perhaps thanks to the nuns who invented the dessert - small oblong fried pieces of dough. Another legend is connected with winemaking in the Bordeaux region - in this area, the wine goes through the clarification stage with the help of beaten egg whites, while unnecessary yolks were sent to the monastery, where they came up with a cake based on them.

The must-have ingredients for canele are vanilla, rum, egg yolk and cane sugar. Whether the monastery cakes of the 18th century were the forerunners of modern canele is difficult to say, but they were called, in any case, it seems - canolier. Canele is one of the most popular "simple" desserts today. They are even served with champagne and wines - this is a versatile, delicate and fragrant dessert.

(gougères) - savory pastries stuffed with cheese. Gougères look like small cakes made from choux pastry, from 3 to 12 cm in diameter. For their preparation, cheese is used, which has a pronounced taste, for example, Comte, Gruyère, Emmental. Grated or finely chopped cheese is added directly to the dough. In some recipes, gougères are stuffed with meat, mushrooms, and ham. It is believed that they were first made in Burgundy. Served at wine tasting (cold), and as an aperitif - hot.

In the 18th-19th centuries, gougères were made from dough tubes, sometimes it was just a flat cake. Even earlier, gougères meant stew in dough, as well as a medieval cheese pie with filling. In England, there is a similar pastry - scones. Gougères differ from them in the obligatory presence of cheese, which gives the pastry a piquant taste.

(vol-au-vent) - a savory snack, a dish of French cuisine, the name of which translates as "flying in the wind." This puff pastry confectionery usually has a meat, fish or mushroom filling.

Initially, the vol-au-vent was prepared as a small pie and was about 20 cm in diameter. The famous chef Antoine Careme (1784-1833) used light and crispy puff pastry to make a salty or sweet unusual snack. It is said that when the flat rings, from which he made the cake, greatly increased in the oven, as happens with puff pastry, Karem's student noticed that the cake seemed to fly into the air - hence the characteristic name. Later, the flounces were reduced in size by at least half, "to the bite of the queen."

The filling for the vol-au-vent can be very different: stew, fish, mushrooms, even snails and crayfish. The main feature of the dish is its original shape. Vol-au-vent consists of several rings of dough, fastened together with the help of egg white. Hot appetizers are served.

(baguette) - a long soft bun with a crust; considered a symbol of French cuisine. Typically, a baguette is about 65 cm long, 6 cm wide, and weighs 250 grams. Its name is borrowed from Italian and translates as "wand". The harbingers of these long rolls were known in France as early as the time of Louis XIV - they were described as six-foot thin loaves that looked more like weapons or crowbars.

The baguette is usually broken, not cut. It is eaten only fresh, a few hours after cooking it becomes stale. The main condition for creating an airy light baguette is a well-heated oven. One of the features of a baguette is the speed of its preparation.

- heroic, romantic, literary and mysterious stories that keep the mansions, cathedrals and streets of Paris - 2 hours, 44 euros

- the history of the most romantic cemetery in Paris and its famous guests - 3 hours, 40 euros

- a tour of the quarter, which has preserved the appearance of the 17th century and remembers the Musketeers, Madame de Sevigne, Victor Hugo, Duke de Sully - 2 hours, 36 euros

Other traditional French cuisine

(andouillette) - the original type of French sausage; a characteristic dish for the regions of Champagne, Picardy, Flanders, Lyon. Andouillet is a filling of ground intestines and stomach with the addition of spices, peppers, onions and wine, with which pork intestines are stuffed. The dish is practically not found anywhere except France and has a specific original smell that arises from its ingredients. The mayor of Lyon once spoke about the smell of sausage: "Politics is like an andouillet, it should smell a little unpleasant, but not too much." Anduiette is served fried or grilled, either hot or cold.

Biscuits(les galettes) - a flour product, the main property of which is a long shelf life. This word (translated as “boulder”) denotes several dishes at once, including cookies, crackers, crackers, pancakes, and even a type of bread. For example, a typical snack in the French region of Brittany is sausage biscuits, thin pancakes wrapped with fried sausage or sausage.

Simple types of biscuits - crackers and crackers - are made from low-fat dough. They keep for several years. They are still used in army and expeditionary rations, they are taken with them on hiking trips. Despite the density, the structure of such a "cookie" is layered and it is easily soaked in liquid. Fat biscuits are also prepared, in which the fat content (butter) can reach 18%.

Plain biscuits are a well-known French peasant food. And if in Brittany biscuits are pancakes made from buckwheat flour with milk and eggs, then in other regions they are large cookies or long-term storage bread. Thin buckwheat Breton spring rolls are a feature of the local cuisine and are garnished with eggs, meat, cheese, vegetables or fruit.

Romanticism adorns life, diluting the gray colors. France is associated with such a mood. To place a piece of the country in your house or apartment, you can decorate the kitchen in the French style. The article describes the features of this style and what is required to create it. This can be done under the guidance, because the shift of tones or the wrong choice of textiles will break the harmony.

Features of the French style

The French are creative people, so elegance, bordering on negligence, is considered normal for a home. Forms are verified, and colors are restrained. The interior combines modernity and antiquity, while there is no imbalance. Attention is paid to convenience and practicality. The French style in the interior of the kitchen does not tolerate contrast in decoration, so the color of the flooring is matched to match the walls. The gradation is three to five tones. The surfaces are matte, which sets you up for comfort. High-tech gloss is absent and is only allowed in mirrors or glass inserts.

French style details come first. Attention is paid to woodcarving, gilding and forged elements in the interior. This is done to give the kitchen an aristocratic mood and luxury. French-style cuisine takes you back to the history of the country, immersing you in the nobility and leading to today. Apartments in pre-war houses in Paris with high ceilings, so it is easier to implement a French interior in a kitchen with a ceiling height of 2.5 meters. Style places accents and pauses. The latter manifest themselves in free space on walls, floors and furniture.

Color spectrum

France is surrounded by sunny coasts, so white is the favorite interior color of French cuisine. It dominates surfaces, furniture finishes and accessories. White is combined with shades of beige and ivory, areas are covered with snow and antique white. The predominant color is complemented by shades without contrasts. Adapted to modernity, the style is complemented by floral patterns and geometric ornaments painted in bright colors.

The palette is muted so that the visitor pays attention to interior items and accessories. Finishing fades into the background. Yellow in the form of gilding is applied to the frames and contours of kitchen furniture. To prevent the cold from white, light blue, pale pink, lavender and lilac are introduced into the design of the kitchen.

French style finishing materials

When decorating a kitchen in the French style, you will need patience and skill, because embossing and patterns are important.

Walls

Walls create a background, so they are finished in a way that does not attract attention. The plane is displayed according to the level so that the irregularities do not cast a shadow. Covered with matte or semi-gloss paint. Material with a mother-of-pearl base is suitable. Soft shimmer fills the room with light and creates a calm atmosphere. Textured plaster is applied without a deep pattern.

The walls are covered with wallpaper or tiles. With the latter, it is important not to overdo it, because the interior will be similar to the laboratory. Tapestries are selected smooth or embossed. The tones are soft, as in coloring. The decoration of the walls delimits the space: the cooking area is separated from the dining area. The latter is glued along the contour with rolls with bucolic ornaments or with an old chintz pattern. The customer can choose artificial aging, which is performed on plaster or putty.

One of the surfaces is pasted over with photo wallpaper or a fresco with landscapes of picturesque valleys is applied to it. They are framed with polyurethane molding or gypsum stucco, which is gilded.

French style kitchen apron

The apron in the kitchen is tiled. The surface is cleaned using household chemicals, which is important for the area above the tile or sink. Plain or patterned finish. The colors stand out against the walls.

The area near the hob is made in the form of a brazier. In French apartments, a fireplace is integral to the interior. It is placed in the living room or in the kitchen. The racks are decorated with stucco, and a tile pattern is laid out on the inner surface.

The apron, designed in the form of a brazier, simplifies the installation of the hood and prevents the spread of odors. During cooking, food remains are not spread over adjacent surfaces.

When laying plain tiles on a kitchen apron, the seams are rubbed in a tone or three tones darker. The size of the elements is small to visually increase the height. The mood will be set by the landscape of Paris applied to the finish.

Floor

The floor of the French-style kitchen is laid in a single contour or divided into zones. The photo shows that the surface is covered with a laminated board. Beige and brown are in harmony with shades of white in the finish. With zonal demarcation, the wooden flooring is placed in the dining area. A stone or tile is used next to the hob and sink.

Polished stone is placed parallel to the walls or diagonally. If the option is used, as shown in the photo, then it is heated by an electric or water heated floor.

Porcelain tiles or artificial granite are in harmony with the interior of the French kitchen. It is more practical to use them than wooden flooring. A woolen carpet laid under the dining table will make such an atmosphere at home.

Ceiling

The ceiling is aligned, as are the walls. It is painted white or light beige so as not to weigh over the head. In the classic French style, characteristic of the city, wooden beams and their imitation are not used. Stucco molding is glued at the junction with the walls, harmonizing in shape with the one around the paintings.

Beams give the kitchen the coziness of a rural house. So that they do not oppress the atmosphere, flood lighting is provided. If the color and texture of the wood does not harmonize with the idea, then the bars are painted white or boxes are made of drywall.

The stretch ceiling does not contradict the French style in the kitchen. It is stretched over the entire surface or in a drywall niche.

French style kitchen lighting

Hanging lamps hang over the dining area in the French kitchen. Small spread area, focuses the beam on the table, creating an intimate environment.

The shape of the chandelier is close to antique. The photo above shows a combination of classic and modern. The latter manifests itself in light bulbs made in the form of candles.

Background lighting is created by spotlights located evenly around the perimeter of the ceiling.

The tabletop and apron are illuminated by hidden lights or LED strip.

French style kitchen furniture

Antiquity is embodied in kitchen furniture. Surfaces are artificially given a touch of time. Another option is to purchase an antique item that is played with a modern set. The photo above shows a nightstand in the dining area, made of wood and restored. A corner assembled from MDF is combined with it. They are united by color, smooth shapes and gilding on fittings.

There is no rule for choosing countertops for French cuisine. It can be massive or minimalistic. The material for the kitchen surface is wood or artificial stone.

Household appliances in the kitchen are hidden behind facades or purchased in a retro design. The latter costs more. A stone sink will complement the interior of the French-style kitchen.

In French cuisine, wooden chairs or semi-chairs are used. The latter are suitable for a dinner table for six or more people. Chairs with a hard or soft seat are placed at the dining table for four people.

French style kitchen curtains

The material of the curtains is selected according to the volume of the kitchen. In good light, dense textiles are used. Silk and satin look in a small kitchen.

Curtains are collected in lambrequins and do not reach the windowsill. Sunlight passes through the left space of the window.

On the kitchen windows facing north and east, curtains can be omitted. Roman blinds mounted on the window frame are combined with the French style.

If the kitchen has a French window to the floor, then it is curtained to the bottom.

Crockery and decor for the kitchen in the French style

The kitchen is decorated with porcelain dishes. An unobtrusive ornament in pastel colors is applied to plates and other devices. Its focus is floral motifs.

The French love sets, so disparate items are not used in the kitchen. White dishes are decorated with gold inserts or borders.

The sets are displayed behind transparent facades or on open shelves.

Antique appliances are valued, which are passed down from generation to generation and used on holidays.

French style kitchen accessories

As accessories in the kitchen, containers with multi-colored liquids used in cooking are used. It could be olive oil with spices.

The interior of the kitchen is decorated with wicker items: baskets, lids or chair backs.

Copper utensils, hooks for them and coasters for plates are interior components that are integral to French cuisine.

When setting the table, napkin holders are used. Live flowers are present, they are limited to one or two pots.

Small French style kitchen

Creating a French interior in a small room is easier than in an oriental one. Light surfaces reflect light, redirecting it to shaded areas.

The headset is placed in a corner or "U" to make the area of the corners useful. The room is combined with the living room, where the dining table is located.

The zones are separated by a pedestal or furniture, as seen in the photo above, where both methods are combined.

The dining table is combined or placed next to the island. The plane is used as a working plane if the tabletop on the headset is not enough. In small rooms, contour lighting of the ceiling and floor under the bedside tables is done. You can get ideas for decorating the kitchen in the video below.

France has rightfully earned the glory of the trendsetter of culinary arts. Food for the French is not just an opportunity to satisfy hunger, but also an important element of a lifestyle that characterizes a person from all sides.

History of French cuisine

Classical French cuisine dates back to King Francis I, who ruled in the 16th century. At this time, the so-called "bourgeois cuisine" appeared, which is a cross between the cuisine of the common people and "higher cooking".

The lunch of an ordinary bourgeois began with an introduction (snacks and a first course), then the main part was served (dishes of meat and fish), and cheeses and fruits were used as the end of the meal.

Already at this time, high-class Parisian restaurants appeared, whose clients were the French aristocracy and noble foreigners.

In the 18th century, France began to occupy one of the leading roles in Europe, as a result of which French cuisine spread among the entire European aristocracy.

French chefs were very much appreciated at the courts of other countries, as they were able to change the taste of the product almost beyond recognition by combining various ingredients and create a luxurious table setting.

Under Louis XIV (the Sun King), the ceremony of serving any dish turned into a solemn procedure. The king liked to eat well, and usually his meal consisted of the first, second, a large number of salads, dessert and several mugs of Burgundy wine diluted with water.

The names of outstanding French chefs are known all over the world: Savaryn, Dugleré, Escoffier, Karema. Antoine Karin cooked for Talleyrand, Emperor Alexander I, Baron Rothschild.

The great masters conveyed their experience in books. Karen compiled the book The Art of French Cuisine, and Escoffier published a cookbook containing more than a thousand recipes, where he described the numerous subtleties of cooking.

French food traditions

Regardless of the material and social status, food plays a very important role in the life of the French. French chefs traditionally cook only from the freshest ingredients, trying to preserve all the features of the product after heat treatment.

In French cuisine, dairy products are practically not used. The exception is cheese, dearly loved by the French.

The country produces dozens of different varieties of cheese from goat, cow and sheep milk. The French almost do not eat cereals.

Residents of the country are very fond of fresh vegetables and fruits. Popular dishes are spinach, various types of cabbage, eggplant, potatoes, beans, tomatoes, artichokes, asparagus, leeks.

The peculiarities of French cuisine include the use of lean meats: lamb, veal, chicken and game. In addition to traditional thermal processing methods, the French often cook meat on coals or open fires. A place of honor in the menu is given to seafood and fish dishes.

When preparing meat and fish dishes, alcoholic beverages are necessarily used - cognac and wine, which give a unique aroma and specific taste.

The main feature that distinguishes French cuisine is the presence of several hundred different sauces. The use of sauces helps to enhance the taste of even the most ordinary dishes. If a French woman has broth in the refrigerator, it will not be difficult for her to whip up an original sauce for the main course.

What do the French like for breakfast, lunch and dinner?

For breakfast, French housewives often prepare omelettes with mushrooms, ham, cheese and lots of greens. Also, most of the country's inhabitants prefer orange juice, fresh baguette, butter, jam, cereals, yogurt, hot chocolate and, of course, coffee in the morning. The French are real coffee lovers and cannot imagine the beginning of the day without this invigorating drink.

Contrary to popular belief, the French do not often eat croissants for breakfast, as these pastries are very high in calories.

Modern residents of French cities most often dine out. Lunch usually consists of first and second courses, and cheese or fruit for dessert.

The whole family usually gathers for dinner, so a large number of various dishes are put on the table - meat, fish, various salads, vegetables and fruits.

French favorite drinks

France is one of the favorites in the production of wines. The French themselves do not imagine a full meal without wine, but recently its consumption has decreased significantly. Most likely, this happened due to the fact that many French people are busy with work and cannot afford to relax with a glass of wine during the day.

The most popular in the country is dry wine, which is also used to make sauces, marinades and pastries. From strong drinks, the inhabitants of the country choose cognac, absinthe, calvados.

Young French people prefer beer. At the time of eating on the table, the French always have mineral water. For breakfast, many people prefer freshly squeezed orange juice.

National dishes of France

French cuisine recipes can please any real gourmet. Of the variety of dishes, one can single out traditional ones that are most accessible to most people.

One of these dishes is steak with blood, which is served with a side dish of fried potatoes. Stews made from white meat with white sauce are very popular.

A special place is given pates made from chicken, pork and goose liver, as well as from rabbit meat with pork and duck. The French are very fond of fish and seafood, which are most often baked or fried.

The legendary French dish, known all over the world, are snails. Burgundy snails are usually served in their shells with butter, onions, garlic and herbs.

Oysters are a gourmet favorite

Connoisseurs of gourmet cuisine are very popular. It is believed that these mollusks can be eaten only in months whose names contain the letter “r”. Oysters are served live and eaten with lemon juice.

Everyone knows that in France they use a special meat breed of frogs for food. Frog legs can be purchased at any supermarket. Before use, they are marinated, rolled in flour and fried until golden brown.

French cuisine differs depending on which region of the country they are prepared in. Some culinary delights got their name from the area in which they were invented.

These dishes include perigord pate, Bayonne ham, Provencal tomatoes, beans and sausages in pot Toulouse. The Marseilles ear called bouillabaisse. Also, French chefs most often prepare onion soups and thick mashed soups from the first courses.

Normandy is famous camembert cheese and apple calvados, and Burgundy - Dijon mustard. Brittany chefs prepare wonderful crepe pancakes with a wide variety of fillings. Burgundy has always been famous for its collection wine, rare varieties of cheese, truffle and beef dishes.

The French have a big sweet tooth, so you can find many dessert recipes in their cuisine. Even people who watch their weight will not be able to resist cherry clafoutis pie, open cakes with fruits, various soufflés, jellies and creams.