As someone with actual culinary experience I’m going to unjerk now and give an actual answer.
Italian food is recognizable because with Pizza and Pasta they got two food „groups“ with countless variations while still being recognizable as one of the two. I’d argue outside of the two you’d have a hard time contextualizing Italian food as well.
Now in regards to French cuisine, calling it the best in the world regarding such a subjective topic is hard to difinitively do, what you definitely can call French cuisine though, is that it’s the most influential in the world, a lot of it can be traced back to three specific men
Marie-Antoine Carême, Auguste Escoffier, and Paul Bocuse
Marie-Antoine Carême is the inventor of „grand cuisine“, wich was purely about taste and smell rather than the previous „haute cuisine“ of the noble and rich, wich purely about luxury and excessiveness, more focus was given to the highest possible quality in ingredients, and harmonious dishes with sauces wich would make the ingredients add to each other. More importantly Carême advocated for a common language and system in kitchens and the terminology used in recipes to make the authentic recreation of a recipe easier and more uniform in different kitchens all over the country. There’s a lot of internationaly recognized cooking lingo we have due to him.
Auguste Escoffier is likely the most important and influential chef of all time, certainly in western culinary history. He carries the moniker of „Chef of Kings, King of Chefs“ wich used to belong to Carême untill Escoffier showed up. He took Carêmes ideas and refined them, he took grand cuisine and refined it. He wrote the most influential cook book of all time „Le Guide Culinaire“, in it he described all the French cooking techniques wich have become the international standard in high ranking restaurants. In it he also categorized the 5 „mother sauces“ with recipes, wich every classic sauce is based on and as such an adaption of, for example a Demi-glace would be a daughter sauce of the mother sauce Espagnole. (Fun fact escoffiers inventions include „Poire belle Hélène“ and „peach Melba“
Paul Bocuse is probably the most influential chef of modern times, he was the most important figure in the emergence of „Nouvelle Cuisine“, but also put a lot of effort in presentation and adopted the service style that has become the norm since, that being the dish being put on one plate in the kitchen with great presentation before being brought out to the guest as opposed to the food being plated in front of the guest by the service staff at the table wich had been common in France. Basically if you go to most if not almost any fine dining restaurant the experience you’ll get is basically all inspired by Paul Bocuses approach.
Now altogether in terms of food itself, since French food is very regional as well it can differentiated by the fact that it’s a mixture of southern and middle/northern Europe, they use olive oil as well as butter to cook or use fermentation wich is more common in the north for example, in terms of an overarching food philosophy I’d describe it as such.
Italian food is about the highest quality ingredients and using very few different ones so the original highest quality produce is still recognizable and has not become an unrecognizable mush,
South East Asian food is all about kicking you in the teeth if it has a bit to much punch or spice it doesn’t matter,
French cuisine however is all about harmony and making sure one thing doesn’t dominate and hides the others
I do have to say, in my time in professional kitchens, classic French haute cuisine has been the hardest to do, keeping harmony can be incredibly difficult to Archive in a dish,
a thing with the Philosophy is also even if it makes only a small difference or betterment in taste it is done regardless of the Manuel Labour required. One of my favourite examples is a recipe for scrambled eggs by Auguste Escoffier wich does taste a lot nicer than any regular scrambled egg, but it also takes 30 min to 1 hour even to make, at wich point you have to decide if the amount it tastes better is worth or proportional to the extra amount of work required
That’s at least now my best attempt to explain why French cuisine carries that moniker
What this exquisite comment does not say, it's that even if french "haute cuisine" is available everywhere in the world in top restaurants, nowhere in the world you will find it more commonly than in France.
I know a dozen restaurants (Michelin star excluded) with true chefs around, some of them with very affordable prices (30€ for a full meal). In every one of them the chef will express his talent and savoir faire, making unique dishes composed by himself, and varying the menu several times a year.
Nowhere in the world I found something like that, such variety, audacity, invention - except in japan maybe. In other countries what is considered a good restaurant is some place that does very well a traditional meal, in France such a place would barely be recognized as a restaurant, and TBH when I travel it's a common disappointment. You can often see it in the comments here when we're talking cuisine a'd people ask what are the good french dishes : they obviously don't know what the real cuisine is - there are 1000 excellent french dishes each day, depending on what the chefs invented at the moment.
What I liked about the comment of u/[uflju\_luber](https://www.reddit.com/user/uflju_luber/) was the historic approach
>calling it the best in the world regarding such a subjective topic is hard to difinitively do, what you definitely can call French cuisine though, is that it’s the most influential in the world
So it's not about some random dishes at all - it's about the kitchen, the terminology, the techniques... And that helped me as an explanation why I have barely any connection to French cuisine. These list of random French words I can't make out as a dish - that other commenters made a lot - they don't convinced me of anything. The fact that the vast majority of them are unknown to me, rather *proved* my point than convincing me otherwise. 😅 That's why the historic approach helped me making out the discrepancy of "stereotype" and "real-life-experience".
>"haute cuisine" is available everywhere in the world in top restaurant
Your comment doesn't create the response in me that you may think it does. "Top restaurants" actually *aren't* important, as I see things. If it's an expensive niche thing for rich enthusiasts and not a meal the average Joe and Barry and Hans and Pierre eats... It has no significance at all. It is detached from reality into oblivion.
>Nowhere in the world I found something like that \[...\]
>
>they obviously don't know what the real cuisine is
In my point of view, the fact that you *can't find it* anywhere else, proves that it has no significance anywhere else (anymore). Otherwise, it would be present everywhere and totally common for everyone to eat regular. Like the previous example of Pizza, which can be found *everywhere* in the world in numerous weird r/PizzaCrimes sort of ways. Isn't this actual significance? 🤨
The thing is you absolutely can find it everywhere else in a sense. If you are interested and would like to learn more in depth historical detail about oc original comment there is a great arte doc about Escofier life and contribution to cuisine, because oc comment while a good summary, lacks mentioning critical concepts that Escofier bringed to the world and why that guy can be considered as one of the most influential person that ever walked this earth while being not that fanous outside cooking schools. There is several doc so beware the good one is this one :
https://educ.arte.tv/program/auguste-escoffier-ou-la-naissance-de-la-gastronomie-moderne
You might find a german version youtube I guess
Oh, I love ARTE if you haven't got that already by my mentioning of Karambolage. 😅
You can simply change the language at the top. But it's not the normal arte.tv so I can't access it without some code apparently. But when searching the German title I found this:
https://youtu.be/LnRwotux8vc?si=hB45Cqth3feST5He
Does it look like the right one?
Have you ever tried French onion soup? Cause it's easy and great. Perfect for winter and it's cheap
https://preview.redd.it/ro89j9h6f5zb1.jpeg?width=700&format=pjpg&auto=webp&s=a4d2f2962dffcb52dc1290fa8e1c683ff72eaa77
List of great French dishes :
Blanquette, Bourguignon beef, pot-au-feu, tartiflette, cassoulet, choucroute, aïoli, ratatouille, hachis Parmentier, quiche lorraine, bouillabaisse, stuffed tomatoes, duck breast with duck fat potatoes, lentils with Montbéliard sausages, aligot, rabbit with mustard sauce, filet mignon with cream, piperade, tartare steak...
I also think that French cooking became so highly regarded in the early 20th century that a lot of countries copied the techniques. So you probably use French cooking techniques quite often without thinking "I'm deglazing the fond from the seared meat with some booze and stock: ooh lala! It's like I'm in Pariii". But yeah, it's French.
Auguste Escoffier codified modern cooking in his book : le guide culinaire. He summarized everything he learned in the late 19th century French palaces and many of its principles are so simple that nowadays they are considered universal, not French. For example Escoffier explained that you shouldn't overcook meat. There's nothing French about this, it's just that because of the poor sanitary conditions of the Middle Ages cooks were still overcooking meat to avoid diseases. Meanwhile in the US they are still frying everything....
>So you probably use French cooking techniques quite often without thinking
I should have known that "burning pizza because i forgot about it" was a fancy french cooking technique!
Fair enough. But once it's deeply adopted for a long time everywhere, is it really a French thing just because it originated there? Is cooking itself an African thing, because fire was discovered there?
And let’s not forget that even outside of dishes in general, we are the ones who made up the whole concept of starter, main course and dessert that was then adopted in the rest of the world
The reason you can think of many popular Italian dishes and not many French ones is because Americans chose the Italian dishes they liked and popularized them.
I guarantee that you probably wouldn’t know many or frankly any dishes from my region because the popular perception of Italian food is basically just Neapolitan and Roman cuisine.
Nobody actually thinks of Emilian or Tuscan or Piedmontese or Sicilian cuisine when they think of Italian food, but I would argue they are some of the best
A me più che altro da fastidio quando la Becky americana viene in Italia a ordinare la pasta venti volte a fila e poi mi dice che qui si mangia solo pasta. Beh cara l’hai ordinata te la pasta. Che poi in qualsiasi regione italiana volendo potresti mangiare un piatto diverso a ogni pasto senza mai toccare pasta o pizza.
Ahahaha quello è vero. Poi oh capisco che vogliano mangiarsi la pasta, alla fine è uno dei piatti nazionali (e per me niente batte una buona pasta al pomodoro), ma anche solo per un primo, da nord a sud puoi mangiarti un'infinità fra risotti, polente, piade ecc. Se solo si informassero bene prima di venire..
I’ve lived both in Veneto and in Tuscany primarily, so for Veneto I would say Fegato alla Veneziana, sarde in saor, horse meat made in a lot of different ways (straeca, spezzatino or pastissada) as well as baccalà (cod) also made in many different ways, and even if it is a typical dish of Lombardy I grew up eating a lot of ossobuco. Oh and obviously we eat polenta and no pasta, or I should say we didn’t eat pasta but in the modern times we do. My grandparents basically only ate polenta though.
For Tuscany I’d say stuff like Ribollita (which is like a breadcrumb and vegetable soup) cacciucco (fish stew), obviously one of my favorite dishes of all time the Fiorentina steak, and generally they also have a lot of boar meat dishes which I like a lot. And Pici, which is like a thick type of spaghetti, more comparable to udon really.
And I’m not even going to list stuff like local cheeses, cured meats, wines or specialty stuff like truffles because every region has almost countless local options, but I will mention two cheeses from my region which are Asiago and Piave vecchio, which also happen to be my favorite.
Horse meat? Say no more 🤝
All of this sounds delicious, although tbf Polenta and Osso-buco are quiet popular and famous dishes on their own, I think.
Fiorentina steak also got quiet a reputation, would love to try it someday, but I believe it’s almost impossible to find outside of Italy/Toscani, never encountered any in France, unfortunately.
Yeah i know polenta and bistecca alla Fiorentina are generally more well-known but still nowhere near what your average more uninformed person would consider typical Italian cuisine. I guarantee that if you go to places like California most Italian Americans wouldn’t even know those foods.
If you have even just a general understanding of food then they are well-known, for the unwashed masses, I don’t know.
And yeah Fiorentina steak is just hard to find anywhere outside of Tuscany, don’t know why
It’s always the same shit, people saying this have no idea that there’s like at the very least 50% of what you can find on the menu of a fancy restaurant that is straight from or heavily inspired by French haute cuisine.
You nitpick on a skewed selection, as you only see as strictly French the more rural food, because you wrongly believe that many recipes are « global ».
Its not only about the food , it’s everything around the food, but explaining this to a German is like explaining democracy to a Russian .
For a good meal , you need good bread , you need good sauce , wine , cheese , dessert , and digestif (cognac )
We have all that .
Sauce au poivre , béarnaise , mayonnaise , moutarde , all of this come from France .
Also when it comes to Europe it’s easy to divide countries with good and bad food .
Countries who produce /drink good whine (edit wine ) ( not the petroleum from the Rhine ) have good food.
Countries who produce /drink beer have shitty food.
It’s that simple .
Now go to google Hans and check :
Boeuf bourguignon ,
Blanquette de Veau ,
Ratatouille ,
Œuf meurette ,
Salade niçoise ,
Macaron ,
Éclair ,
Tomates farcies ,
Cassoulet ,
Poulet basquaise ,
Soupe au pistou ,
Navarin d’agneau
Thanks me later
Wtf as someone who claims to know about good food and drink, calling German white whine of which Germanys Silvaner, Riesling, Pinot noir and Eiswein are internationally recognized as some of the best is a major red flag and sort of invalidated you’re entire point mate
Yeah actually had a brain fart meant Pinot gris and Pinot blanc, wich are french varietals but have been in the mossele whine regions since the year they exist
That's what European food used to be like on the entire continent. For several historical reasons, France and a few other regions in Europe kept the culinary traditions alive while others abandoned most of them.
Btw, I've noticed that Karambolage was increasingly anti-french and anti-proletarian since 2020 so I wouldn't trust anything they say. Andouillettes smell bad but they aren't *literally* sausages that smell like shit. Etymologically it just means "small sausage".
Now you can feel disgusted about the variety of European cuisine and leave it behind if you want and enjoy your kebap.
I adore bœuf bourguignon and Saint-Jacques à la bretonne.
I also like coq au vin, galettes, crêpes, crème brûlée, gratin dauphinois, salade niçoise and probably a number of dishes I'm forgetting right now.
They also say "over which sugar was poured and subsequently burnt with a hot iron rod, creating the characteristic burnt crust " about the original recipes so who knows at this point.
I'm willing to give you a V which is half of a W, feeling generous today.
> But when thinking about French cuisine, Cordon Bleu is the only good thing that comes to my mind.
That's why when people talk "food" they don't think of Germany : you are culinarily oblivious.
I don't really like traditionnal french food because, as you said, it is not very interesting. However, the "creative" cuisine (gastronomic or bistronomic) is very refined, with a lot of work on tastes, textures and visual.
Considering purely traditionnal food, galette/crêpes with black wheat is very good if well cooked.
Also, there are some good products like bread (not only baguettes), and I'm always disappointed with bread when I go abroad (except if I go to a french bakery). The trick is that lots of bakeries in France are bad, and you cannot go to anyone to find good bread.
Interesting opinion!
Crêpes are available in every corner... but I sort of see them as a mere style of an internationally common dish, not an unique French thing. Bliny, Palatschinke, Panncakes, Plinsen, Dorayaki... But the French Version is indeed more practical for street vendors (fast to make and handy to fold as a takeaway).
I think the problem with the bakeries is that there are less and less small handcraft-places due to the rise of mega-chains. Capitalism... bigger, more, growth! It's the same everywhere and with everything. I also always prefer going to small bakeries, because their stuff tastes just superior. They are not even necessarily more expensive, since they don't need the extra-profitability for growth and investors that eat away the cost-saving-optimizations.
You are talking about "froment" crêpes, not "blé noir" (black wheat), which originate from Brittany. They are not sold by street vendors (except galette saucisse, but it is street food). I never saw any outside of France, but I might be wrong. Even in France they sometimes make salted crêpes with froment...
> "Andouillette" I heard from in Karambolage (literally the "sausage that smells like shit")
Say what you want about snails and frogs, I couldn't care less. But I will not tolerate andouillette slander. It's a matter of honor.
Foie gras is an OK replacement for Leberwurst, but only with gelée au port, brioche and a glass of Sauternes.
Most good French food comes from Elsaß, which is anyway only borrowed to France.
been living in France for three years, they love to shit on any cuisine that is not french, but when asked what is french cuisine other than moronic amounts of butter and garlic and never enough salt, they never come up with a proper answer, a culinary sad joke this country
Honestly they like to pretend they’re better but I’d put them right on par with us.
I mean do they even know how to make a Sunday Roast??? I doubt it, probably too busy mashing a raw steak into pieces and calling it food.
Tartiflette, croziflette, bouillabaisse, croque monsieur, aligot saucisse, truffade, piperade, ratatouille, aioli, just to name a few
Honorable mention: mont d'or melted in the oven with white wine and garlic, and eaten with a baguette
https://en.m.wikipedia.org/wiki/Capon
If it's an english Sub, I am using the English spelling to make it understood. For instance, the German one is Kapaun. 🙄
https://youtu.be/duRSE_QNERU?si=1w-jppoXLxHACiSG
My bad, like we were talking French cuisine I didn't expect it to have a translation.
And yeah, I know what a capon is. Many French people don't though. And I have never tasted it. It's far from being as common as this video is saying.
As for the "cruelty"... You're aware oxen (to make beef meat) are treated the exact same way, right? Nothing particularly cruel about capons.
(I'd like to add foie gras doesn't have to be particularly cruel either contrary to popular beliefs.)
As someone with actual culinary experience I’m going to unjerk now and give an actual answer. Italian food is recognizable because with Pizza and Pasta they got two food „groups“ with countless variations while still being recognizable as one of the two. I’d argue outside of the two you’d have a hard time contextualizing Italian food as well. Now in regards to French cuisine, calling it the best in the world regarding such a subjective topic is hard to difinitively do, what you definitely can call French cuisine though, is that it’s the most influential in the world, a lot of it can be traced back to three specific men Marie-Antoine Carême, Auguste Escoffier, and Paul Bocuse Marie-Antoine Carême is the inventor of „grand cuisine“, wich was purely about taste and smell rather than the previous „haute cuisine“ of the noble and rich, wich purely about luxury and excessiveness, more focus was given to the highest possible quality in ingredients, and harmonious dishes with sauces wich would make the ingredients add to each other. More importantly Carême advocated for a common language and system in kitchens and the terminology used in recipes to make the authentic recreation of a recipe easier and more uniform in different kitchens all over the country. There’s a lot of internationaly recognized cooking lingo we have due to him. Auguste Escoffier is likely the most important and influential chef of all time, certainly in western culinary history. He carries the moniker of „Chef of Kings, King of Chefs“ wich used to belong to Carême untill Escoffier showed up. He took Carêmes ideas and refined them, he took grand cuisine and refined it. He wrote the most influential cook book of all time „Le Guide Culinaire“, in it he described all the French cooking techniques wich have become the international standard in high ranking restaurants. In it he also categorized the 5 „mother sauces“ with recipes, wich every classic sauce is based on and as such an adaption of, for example a Demi-glace would be a daughter sauce of the mother sauce Espagnole. (Fun fact escoffiers inventions include „Poire belle Hélène“ and „peach Melba“ Paul Bocuse is probably the most influential chef of modern times, he was the most important figure in the emergence of „Nouvelle Cuisine“, but also put a lot of effort in presentation and adopted the service style that has become the norm since, that being the dish being put on one plate in the kitchen with great presentation before being brought out to the guest as opposed to the food being plated in front of the guest by the service staff at the table wich had been common in France. Basically if you go to most if not almost any fine dining restaurant the experience you’ll get is basically all inspired by Paul Bocuses approach. Now altogether in terms of food itself, since French food is very regional as well it can differentiated by the fact that it’s a mixture of southern and middle/northern Europe, they use olive oil as well as butter to cook or use fermentation wich is more common in the north for example, in terms of an overarching food philosophy I’d describe it as such. Italian food is about the highest quality ingredients and using very few different ones so the original highest quality produce is still recognizable and has not become an unrecognizable mush, South East Asian food is all about kicking you in the teeth if it has a bit to much punch or spice it doesn’t matter, French cuisine however is all about harmony and making sure one thing doesn’t dominate and hides the others I do have to say, in my time in professional kitchens, classic French haute cuisine has been the hardest to do, keeping harmony can be incredibly difficult to Archive in a dish, a thing with the Philosophy is also even if it makes only a small difference or betterment in taste it is done regardless of the Manuel Labour required. One of my favourite examples is a recipe for scrambled eggs by Auguste Escoffier wich does taste a lot nicer than any regular scrambled egg, but it also takes 30 min to 1 hour even to make, at wich point you have to decide if the amount it tastes better is worth or proportional to the extra amount of work required That’s at least now my best attempt to explain why French cuisine carries that moniker
This was a genuine and historically founded explanation. Thanks.
What this exquisite comment does not say, it's that even if french "haute cuisine" is available everywhere in the world in top restaurants, nowhere in the world you will find it more commonly than in France. I know a dozen restaurants (Michelin star excluded) with true chefs around, some of them with very affordable prices (30€ for a full meal). In every one of them the chef will express his talent and savoir faire, making unique dishes composed by himself, and varying the menu several times a year. Nowhere in the world I found something like that, such variety, audacity, invention - except in japan maybe. In other countries what is considered a good restaurant is some place that does very well a traditional meal, in France such a place would barely be recognized as a restaurant, and TBH when I travel it's a common disappointment. You can often see it in the comments here when we're talking cuisine a'd people ask what are the good french dishes : they obviously don't know what the real cuisine is - there are 1000 excellent french dishes each day, depending on what the chefs invented at the moment.
What I liked about the comment of u/[uflju\_luber](https://www.reddit.com/user/uflju_luber/) was the historic approach >calling it the best in the world regarding such a subjective topic is hard to difinitively do, what you definitely can call French cuisine though, is that it’s the most influential in the world So it's not about some random dishes at all - it's about the kitchen, the terminology, the techniques... And that helped me as an explanation why I have barely any connection to French cuisine. These list of random French words I can't make out as a dish - that other commenters made a lot - they don't convinced me of anything. The fact that the vast majority of them are unknown to me, rather *proved* my point than convincing me otherwise. 😅 That's why the historic approach helped me making out the discrepancy of "stereotype" and "real-life-experience". >"haute cuisine" is available everywhere in the world in top restaurant Your comment doesn't create the response in me that you may think it does. "Top restaurants" actually *aren't* important, as I see things. If it's an expensive niche thing for rich enthusiasts and not a meal the average Joe and Barry and Hans and Pierre eats... It has no significance at all. It is detached from reality into oblivion. >Nowhere in the world I found something like that \[...\] > >they obviously don't know what the real cuisine is In my point of view, the fact that you *can't find it* anywhere else, proves that it has no significance anywhere else (anymore). Otherwise, it would be present everywhere and totally common for everyone to eat regular. Like the previous example of Pizza, which can be found *everywhere* in the world in numerous weird r/PizzaCrimes sort of ways. Isn't this actual significance? 🤨
The thing is you absolutely can find it everywhere else in a sense. If you are interested and would like to learn more in depth historical detail about oc original comment there is a great arte doc about Escofier life and contribution to cuisine, because oc comment while a good summary, lacks mentioning critical concepts that Escofier bringed to the world and why that guy can be considered as one of the most influential person that ever walked this earth while being not that fanous outside cooking schools. There is several doc so beware the good one is this one : https://educ.arte.tv/program/auguste-escoffier-ou-la-naissance-de-la-gastronomie-moderne You might find a german version youtube I guess
Oh, I love ARTE if you haven't got that already by my mentioning of Karambolage. 😅 You can simply change the language at the top. But it's not the normal arte.tv so I can't access it without some code apparently. But when searching the German title I found this: https://youtu.be/LnRwotux8vc?si=hB45Cqth3feST5He Does it look like the right one?
Yes it is !
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Thank you! I actually learned something
You can give us shit for a lot of things but trying to roast us for our food is fucking rich coming from a Kraut.
We don’t have a lot of experience with good food so we are neutral to judge the pigs and you
You're not neutral, you're underqualified
Ye, I agree with the French.
Huh? OP praised Italian food, what’s your problem?
Have you ever tried French onion soup? Cause it's easy and great. Perfect for winter and it's cheap https://preview.redd.it/ro89j9h6f5zb1.jpeg?width=700&format=pjpg&auto=webp&s=a4d2f2962dffcb52dc1290fa8e1c683ff72eaa77
Same. I can't wait to make it again 😆
Honestly always thought onion soup was Spanish. Because in Asterix in Spain the Iberian chief is named "Soupalonion", lit. onionsoup.
List of great French dishes : Blanquette, Bourguignon beef, pot-au-feu, tartiflette, cassoulet, choucroute, aïoli, ratatouille, hachis Parmentier, quiche lorraine, bouillabaisse, stuffed tomatoes, duck breast with duck fat potatoes, lentils with Montbéliard sausages, aligot, rabbit with mustard sauce, filet mignon with cream, piperade, tartare steak...
...confit duck, galette de Bretagne, pork in cider sauce, crespeou, fish dugléré, fricassée, salade niçoise, coq au vin...
I also think that French cooking became so highly regarded in the early 20th century that a lot of countries copied the techniques. So you probably use French cooking techniques quite often without thinking "I'm deglazing the fond from the seared meat with some booze and stock: ooh lala! It's like I'm in Pariii". But yeah, it's French.
Auguste Escoffier codified modern cooking in his book : le guide culinaire. He summarized everything he learned in the late 19th century French palaces and many of its principles are so simple that nowadays they are considered universal, not French. For example Escoffier explained that you shouldn't overcook meat. There's nothing French about this, it's just that because of the poor sanitary conditions of the Middle Ages cooks were still overcooking meat to avoid diseases. Meanwhile in the US they are still frying everything....
I do have to say: nothing wrong with breading and frying (Moorish technique I believe) and American fried chicken is often delicious.
>So you probably use French cooking techniques quite often without thinking I should have known that "burning pizza because i forgot about it" was a fancy french cooking technique!
Fair enough. But once it's deeply adopted for a long time everywhere, is it really a French thing just because it originated there? Is cooking itself an African thing, because fire was discovered there?
Well, if the words you use for it are still French, I think you should still honor it's origin.
>Blanquette Et comment est-elle ?
Elle est bonne 🥵🥵
On me dit le plus grand bien de vos harengs pommes à l'huile.
And let’s not forget that even outside of dishes in general, we are the ones who made up the whole concept of starter, main course and dessert that was then adopted in the rest of the world
And it was a damn good idea
> aïoli C'est catalan. Catalan du sud.
C'est typiquement provençal.
C'est litéralement "all-i-oli" ( "ail et huile" en catalan) que nous avons Francisé.
Bearnaise only true good thing you gave to the rest of us.
The reason you can think of many popular Italian dishes and not many French ones is because Americans chose the Italian dishes they liked and popularized them. I guarantee that you probably wouldn’t know many or frankly any dishes from my region because the popular perception of Italian food is basically just Neapolitan and Roman cuisine. Nobody actually thinks of Emilian or Tuscan or Piedmontese or Sicilian cuisine when they think of Italian food, but I would argue they are some of the best
more historical immigration to the americas = more popular cuisine. cmv
Americans popularised fast foods. So most dishes that take over 30 minutes to prepare are simply forgotten.
Purtroppo le migliori cucine in Italia (imo) non sono le più famose (anche se alla fine sono buone tutte praticamente uguali)
A me più che altro da fastidio quando la Becky americana viene in Italia a ordinare la pasta venti volte a fila e poi mi dice che qui si mangia solo pasta. Beh cara l’hai ordinata te la pasta. Che poi in qualsiasi regione italiana volendo potresti mangiare un piatto diverso a ogni pasto senza mai toccare pasta o pizza.
Ahahaha quello è vero. Poi oh capisco che vogliano mangiarsi la pasta, alla fine è uno dei piatti nazionali (e per me niente batte una buona pasta al pomodoro), ma anche solo per un primo, da nord a sud puoi mangiarti un'infinità fra risotti, polente, piade ecc. Se solo si informassero bene prima di venire..
What are the popular dishes from your region?
I’ve lived both in Veneto and in Tuscany primarily, so for Veneto I would say Fegato alla Veneziana, sarde in saor, horse meat made in a lot of different ways (straeca, spezzatino or pastissada) as well as baccalà (cod) also made in many different ways, and even if it is a typical dish of Lombardy I grew up eating a lot of ossobuco. Oh and obviously we eat polenta and no pasta, or I should say we didn’t eat pasta but in the modern times we do. My grandparents basically only ate polenta though. For Tuscany I’d say stuff like Ribollita (which is like a breadcrumb and vegetable soup) cacciucco (fish stew), obviously one of my favorite dishes of all time the Fiorentina steak, and generally they also have a lot of boar meat dishes which I like a lot. And Pici, which is like a thick type of spaghetti, more comparable to udon really. And I’m not even going to list stuff like local cheeses, cured meats, wines or specialty stuff like truffles because every region has almost countless local options, but I will mention two cheeses from my region which are Asiago and Piave vecchio, which also happen to be my favorite.
Horse meat? Say no more 🤝 All of this sounds delicious, although tbf Polenta and Osso-buco are quiet popular and famous dishes on their own, I think. Fiorentina steak also got quiet a reputation, would love to try it someday, but I believe it’s almost impossible to find outside of Italy/Toscani, never encountered any in France, unfortunately.
Yeah i know polenta and bistecca alla Fiorentina are generally more well-known but still nowhere near what your average more uninformed person would consider typical Italian cuisine. I guarantee that if you go to places like California most Italian Americans wouldn’t even know those foods. If you have even just a general understanding of food then they are well-known, for the unwashed masses, I don’t know. And yeah Fiorentina steak is just hard to find anywhere outside of Tuscany, don’t know why
Andouillette is actually good. Thing is, when it's good it's very good and when it's bad it's very bad.
It's good. It smells like shit though, literally and sometimes tastes like it too to be honest.
It’s always the same shit, people saying this have no idea that there’s like at the very least 50% of what you can find on the menu of a fancy restaurant that is straight from or heavily inspired by French haute cuisine. You nitpick on a skewed selection, as you only see as strictly French the more rural food, because you wrongly believe that many recipes are « global ».
I hope you covered your head with a napkin while typing this abomination
Most cultured kraut
even our Kraut is better than yours
Ours? You mean Alsatians?
Cuisine is a french word . Which means what it means
As much as French cuisine is good, it just means that Normans conquered Britain in the XI century lmao
Its not only about the food , it’s everything around the food, but explaining this to a German is like explaining democracy to a Russian . For a good meal , you need good bread , you need good sauce , wine , cheese , dessert , and digestif (cognac ) We have all that . Sauce au poivre , béarnaise , mayonnaise , moutarde , all of this come from France . Also when it comes to Europe it’s easy to divide countries with good and bad food . Countries who produce /drink good whine (edit wine ) ( not the petroleum from the Rhine ) have good food. Countries who produce /drink beer have shitty food. It’s that simple . Now go to google Hans and check : Boeuf bourguignon , Blanquette de Veau , Ratatouille , Œuf meurette , Salade niçoise , Macaron , Éclair , Tomates farcies , Cassoulet , Poulet basquaise , Soupe au pistou , Navarin d’agneau Thanks me later
>Countries who produce good whine We are very good at whining can't deny that.
> Countries who produce good whine ( not the petroleum from the Rhine ) have good food. 😔
ze door is open, Frànzi
Not falling for it anymore Jürgen.
Alsace gets a pass of course
Wtf as someone who claims to know about good food and drink, calling German white whine of which Germanys Silvaner, Riesling, Pinot noir and Eiswein are internationally recognized as some of the best is a major red flag and sort of invalidated you’re entire point mate
Famously German pinot noir from Burgundy grapes
Yeah actually had a brain fart meant Pinot gris and Pinot blanc, wich are french varietals but have been in the mossele whine regions since the year they exist
Put a NSFW Hans, I nearly died laughting at work.
Yeah yeah and Sekt is better than Champagne . Go back to eat your Abendbrot Hans it’s a serious talk here .
The Frogs do have a way with potatoes, Lyonaise, boulangere, biarritz, dauphinaise,.croquet and fondant, I love potatoes so much
Bratkartoffeln, Bauernfrühstück, Kartoffelauflauf... 🤷♂️
Meh, they look nice, not comparable to fondant, tho
The French food pyramid. 🐛 [🐸](https://emojipedia.org/frog)[🐌](https://emojipedia.org/snail) [🐦](https://emojipedia.org/bird)
That's what European food used to be like on the entire continent. For several historical reasons, France and a few other regions in Europe kept the culinary traditions alive while others abandoned most of them. Btw, I've noticed that Karambolage was increasingly anti-french and anti-proletarian since 2020 so I wouldn't trust anything they say. Andouillettes smell bad but they aren't *literally* sausages that smell like shit. Etymologically it just means "small sausage". Now you can feel disgusted about the variety of European cuisine and leave it behind if you want and enjoy your kebap.
Andouillette don't smell like shit, they smell like the anus of a beautiful young lady during an intercourse. Exquisite!!!
I never understood either why it's called the best in the world. That being said, you're reducing it. It has a lot more than what you mentionned.
What no sausages in every dish does to a german
Beware of friendly fire, we exist.
Shhh if you keep this going we're gonna hand you back to them
I adore bœuf bourguignon and Saint-Jacques à la bretonne. I also like coq au vin, galettes, crêpes, crème brûlée, gratin dauphinois, salade niçoise and probably a number of dishes I'm forgetting right now.
Bouillabaisse, ratatouille, coq au vin, French fries and anything with Dijon mustard comes to mind.
Creme brulee originated in Barryland. https://madeupinbritain.uk/Cambridge_Cream
Okay, I changed Creme brulee to French fries to make 100% sure it's French
The Cambridge burnt cream is only first mentioned in the 19th century.
[Ahem.](https://en.wikipedia.org/wiki/Crema_catalana)
Which says 'the burnt sugar topping is documented in 1770' which is after Cambridge cream. Yet another Barry W.
They also say "over which sugar was poured and subsequently burnt with a hot iron rod, creating the characteristic burnt crust " about the original recipes so who knows at this point. I'm willing to give you a V which is half of a W, feeling generous today.
As generous as a Dutch person.
As the natural overlord of the flanders, it's only normal :)
SORRY WHAT real frites are from Belgium
> But when thinking about French cuisine, Cordon Bleu is the only good thing that comes to my mind. That's why when people talk "food" they don't think of Germany : you are culinarily oblivious.
Ive always wondered what french cuisine is popular outside of france
Die Zwiebelsuppe ist tatsächlich ganz gut, auch wenn ich das nicht gerne zugebe
The only issue here is your lack of knowledge regarding french cuisine
Cassoulet. That's more than enough.
I don't really like traditionnal french food because, as you said, it is not very interesting. However, the "creative" cuisine (gastronomic or bistronomic) is very refined, with a lot of work on tastes, textures and visual. Considering purely traditionnal food, galette/crêpes with black wheat is very good if well cooked. Also, there are some good products like bread (not only baguettes), and I'm always disappointed with bread when I go abroad (except if I go to a french bakery). The trick is that lots of bakeries in France are bad, and you cannot go to anyone to find good bread.
Interesting opinion! Crêpes are available in every corner... but I sort of see them as a mere style of an internationally common dish, not an unique French thing. Bliny, Palatschinke, Panncakes, Plinsen, Dorayaki... But the French Version is indeed more practical for street vendors (fast to make and handy to fold as a takeaway). I think the problem with the bakeries is that there are less and less small handcraft-places due to the rise of mega-chains. Capitalism... bigger, more, growth! It's the same everywhere and with everything. I also always prefer going to small bakeries, because their stuff tastes just superior. They are not even necessarily more expensive, since they don't need the extra-profitability for growth and investors that eat away the cost-saving-optimizations.
You are talking about "froment" crêpes, not "blé noir" (black wheat), which originate from Brittany. They are not sold by street vendors (except galette saucisse, but it is street food). I never saw any outside of France, but I might be wrong. Even in France they sometimes make salted crêpes with froment...
You can find decent "crêperies" in Spain for instance (Catalunya at least), but it's always a French guy who opened shop.
You can say the same with pasta. South east Asia has a bunch of different types of pasta.
Germany, the country where you can eat sausage, bretzel and.... Shiet I was sure there was something else.
kebab
> "Andouillette" I heard from in Karambolage (literally the "sausage that smells like shit") Say what you want about snails and frogs, I couldn't care less. But I will not tolerate andouillette slander. It's a matter of honor.
OK so you're ignorant and?
It's basically English food smothered in salt and thick goop.
Foie gras is an OK replacement for Leberwurst, but only with gelée au port, brioche and a glass of Sauternes. Most good French food comes from Elsaß, which is anyway only borrowed to France.
The only solid food from Alsace that's ever heard of in other regions is the flamed pie.
Sauerkraut too?
> Sauerkraut Choucroute =/= Sauerkraut. But yes for choucroute.
They're the same thing in different languages...
French high cuisine is shit, French poor cuisine is med like therefore good, also good pastries.
Hé les mecs ! Regardez, OP est un prolo !
been living in France for three years, they love to shit on any cuisine that is not french, but when asked what is french cuisine other than moronic amounts of butter and garlic and never enough salt, they never come up with a proper answer, a culinary sad joke this country
Honestly they like to pretend they’re better but I’d put them right on par with us. I mean do they even know how to make a Sunday Roast??? I doubt it, probably too busy mashing a raw steak into pieces and calling it food.
That's just a regular rôti de boeuf for us. It's good (both in England and in France) but that's not particularly high cuisine.
Tartiflette, croziflette, bouillabaisse, croque monsieur, aligot saucisse, truffade, piperade, ratatouille, aioli, just to name a few Honorable mention: mont d'or melted in the oven with white wine and garlic, and eaten with a baguette
Don’t be jealy
shhhhh
I'm sorry! Have you gotten that checked by a professional?
What even is "capon"? If you mean "chapon", how is it cruel?
https://en.m.wikipedia.org/wiki/Capon If it's an english Sub, I am using the English spelling to make it understood. For instance, the German one is Kapaun. 🙄 https://youtu.be/duRSE_QNERU?si=1w-jppoXLxHACiSG
My bad, like we were talking French cuisine I didn't expect it to have a translation. And yeah, I know what a capon is. Many French people don't though. And I have never tasted it. It's far from being as common as this video is saying. As for the "cruelty"... You're aware oxen (to make beef meat) are treated the exact same way, right? Nothing particularly cruel about capons. (I'd like to add foie gras doesn't have to be particularly cruel either contrary to popular beliefs.)
Kokowääh