Larousse Gastronomique Recipe Collection - Fish & Seafood
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Greengrocers prefer to sell their fruit and vegetables at lower prices if needed, rather than see them rot in the heat. At the end of summer, mushrooms become plentiful and appear in stews throughout France. The hunting season begins in September and runs through February.
Game of all kinds is eaten, often in elaborate dishes that celebrate the success of the hunt. Shellfish are at their peak when winter turns to spring, and oysters appear in restaurants in large quantities. Crayfish , for example, have a short season and it is illegal to catch them out of season. Common fruits include oranges, tomatoes, tangerines , peaches , apricots , apples , pears , plums , cherries , strawberries , raspberries , redcurrants , blackberries , grapes , grapefruit , and blackcurrants.
Commonly consumed fish and seafood include cod , canned sardines , fresh sardines , canned tuna , fresh tuna, salmon , trout , mussels , herring , oysters , shrimp and calamari.
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Herbs and seasonings vary by region, and include fleur de sel , herbes de Provence , tarragon , rosemary , marjoram , lavender , thyme , fennel , and sage. Fresh fruit and vegetables, as well as fish and meat, can be purchased either from supermarkets or specialty shops. Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers.
These have better shelter than the periodic street markets. Herbes de provence. Champignon de Paris. Poulet de Bresse. Children often drink hot chocolate in bowls or cups along with their breakfasts. Croissants , pain aux raisins or pain au chocolat also named chocolatine in the south of France are mostly included as a weekend treat.
There are also savoury dishes for breakfast. When the egg is cooked sunny-side over the croque-monsieur, it is called a croque-madame. In the movie Bienvenue chez les Ch'tis , Philippe Abrams Kad Merad and Antoine Bailleul Dany Boon share together countless breakfasts consisting of tartines de Maroilles a rather strong cheese along with their hot chicory. In some smaller towns and in the south of France, the two-hour lunch may still be customary. Sunday lunches are often longer and are taken with the family. Some restaurants close on Monday during lunch hours. In large cities , a majority of working people and students eat their lunch at a corporate or school cafeteria, which normally serve complete meals as described above; it is not usual for students to bring their own lunch to eat.
For companies that do not operate a cafeteria, it is mandatory for white-collar workers to be given lunch vouchers as part of their employee benefits. These can be used in most restaurants, supermarkets and traiteurs ; however, workers having lunch in this way typically do not eat all three dishes of a traditional lunch due to price and time constraints. In smaller cities and towns, some working people leave their workplaces to return home for lunch. Also, an alternative, especially among blue-collar workers , is eating sandwiches followed by a dessert; both dishes can be found ready-made at bakeries and supermarkets for budget prices.
Yogurt may replace the cheese course, while a simple dessert would be fresh fruit. The meal is often accompanied by bread, wine and mineral water.
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Most of the time the bread would be a baguette which is very common in France and is made almost every day. Main meat courses are often served with vegetables, along with potatoes, rice or pasta. Some restaurants close for dinner on Sundays.
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Those that end it are called digestifs. Champagne can also be served. The phrase Kir Royal is used when white wine is replaced with a Champagne wine. Digestifs are traditionally stronger, and include Cognac , Armagnac , Calvados , Eau de vie and fruit alcohols. A typical French Christmas dish is turkey with chestnuts.
Larousse Gastronomique: Fish and Seafood (Larousse)
Other common dishes are smoked salmon, oysters, caviar and foie gras. The Yule log is a very French tradition during Christmas. Chocolate and cakes also occupy a prominent place for Christmas in France. This cuisine is normally accompanied by Champagne.
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Tradition says that thirteen desserts complete the Christmas meal in reference to the twelve apostles and Christ. The modern restaurant has its origins in French culture. Prior to the late 18th century, diners who wished to "dine out" would visit their local guild member's kitchen and have their meal prepared for them. However, guild members were limited to producing whatever their guild registry delegated to them.
leondumoulin.nl/language/poetry/6800-lick-the.php The first steps toward the modern restaurant were locations that offered restorative bouillons , or restaurants — these words being the origin of the name "restaurant". This step took place during the s—s.
These locations were open at all times of the day, featuring ornate tableware and reasonable prices. These locations were meant more as meal replacements for those who had "lost their appetites and suffered from jaded palates and weak chests. Other restaurants were opened by chefs of the time who were leaving the failing monarchy of France, in the period leading up to the French Revolution. It was these restaurants that expanded upon the limited menus of decades prior, and led to the full restaurants that were completely legalized with the advent of the French Revolution and abolition of the guilds.
This and the substantial discretionary income of the French Directory 's nouveau riche helped keep these new restaurants in business. Larger restaurants and hotels in France employ extensive staff and are commonly referred to as either the kitchen brigade for the kitchen staff or dining room brigade system for the dining room staff. This system was created by Georges Auguste Escoffier. This structured team system delegates responsibilities to different individuals who specialize in certain tasks.
The following is a list of positions held both in the kitchen and dining rooms brigades in France:  : From Wikipedia, the free encyclopedia. Cuisine originating from France. For the film, see French Cuisine film. Mythology and folklore. Music and performing arts. Radio Television Cinema. World Heritage Sites. Flag Coat of arms. Main article: List of French dishes. Basil salmon terrine.
Croque monsieur. Alsatian Flammekueche. Escargots , with special tongs and fork. Coq au vin. See also: Lyonnaise cuisine. Gratin dauphinois. Pogne de Romans. Condrieu wine. Bleu de Bresse. Rosette de Lyon charcuterie. Main article: Basque cuisine. Roquefort cheese. See also: Provencal cuisine.