A French Journey Begins

Still round the corner there may wait, a new road or a secret gate."

J. R. R. Tolkien 

Our French journey begins in a small town outside Paris. Step inside the door at the end of this street, and imagine being warmly greeted by a family who lives simply and enjoys sharing a meal and conversation with their guests.

French cuisine has evolved extensively over the centuries. I would be remiss if I didn't note the contributions of George Auguste Escoffier. He is widely acknowledged as the central figure in the modernization of haute cuisine and the organization of what would become France's national cuisine. He created a system of “parties,” called the brigade system, which separated the professional kitchen into 5 stations: cold dishes, prepared starches and vegetables, prepared roasts, grilled and fried dishes, and sauces and soups. He also simplified and organized the menu and meal structure.

A French meal consists of three courses: hors d’ oeuvre or introductory course, sometimes soup or appetizers, plat principal or main course, fromage or cheese course and/or dessert. Sometimes a salad is offered before the cheese plate or dessert.

Traditional French recipes use seasonal and regional ingredients to create wholesome French foods.
Meal Structure:
Breakfast: French breads, croissants, coffee tea and hot chocolate served in bowls for children
Lunch: It is midday and often lasts two hours. Restaurants are open for lunch but generally close by 2:30.
Dinner: A 3-course meal accompanied by bread, wine, and mineral water. Restaurants open at 7:30 PM. In French cuisine, beverages served before a meal are called aperitifs, meaning they open the appetite. Champagne, Kir and some type of red wine or fruit juice would be served. At the end of the meal, drinks are called digestifs. They include Cognac and Armagnac.

Traditionally, each region has its own distinctive cuisine based on regional foods produced in the area. 
So, it is safe to say that there are around 8,000-9,000 restaurants in Paris currently. Paris is a major tourist destination, and that is one reason the restaurant industry is so thriving. I must say the French do love to eat!

Kir is an aperitif of white wine with a splash of creme de cassis.
Pour 1-2 teaspoons of creme de cassis into each glass and fill with wine. Serve chilled. A crisp fruity wine such as Sauvignon Blanc or Sancerre from France works well with this drink. Cassis a l' Eau.
The French serve cassis mixed with water for a low alcohol twist on a Kir.

This is a photo of a Raspberry Kir. The recipe is  pour 1 teaspoon of raspberry liqueur into each champagne glass. Add 2-3 raspberries. Fill each glass with champagne and serve immediately