The Influence Of Dishes In Medieval France

Dishes originating from France start way back to the 14th century when a court chef by the name of Guillaume Tirel known as the “Taillevent”, wrote one of the earliest recipe collections in medieval France. During those times, most of French cuisine was influenced by Italian cuisine; which was characterized by dishes using simplicity, needing only two to four main ingredients. Eventually, in the 17th century, cheese and wine became a major concept for the country's cuisine but each region has its variation and “appellation d’origine controlee”; a sort of seal of origin for wines, cheeses, butters, and other agricultural products.

Bourgogne-Franche-Comté (Burgundy and Franche-Comté): Burgundians are amorous for their food and wine, especially

Aquitaine is has the seaside of Pays Basque or Basque Country is full of delicious, vividly coloured fish and shellfish which are often red as if rubbed with a piment d’Espelette (a pepper). A hint of what they dishes are are Magret de Canard (duck breast), simply grilled and served with potatoes, ceps, or fruit. One chef named Diane cooks it with honey, orange and thyme. Before searing the duck, she cuts the fat on the duck into a hashmark pattern to let the marinade into the meat and sear its meat easier. and Poulet Basquaise (Basque-style chicken), sauteed pieces of chicken are served with a savory sauce of tomatoes, onions, and peppers, all simmered with a glass of white wine. Limousin’s luscious specialties are based on practices worked through centuries of respect for high quality produce and recipes made on simplicity. Clafoutis, Madeleines, and Pâté de pommes de terre, are some of the amazing bread work that was created with simply recipes. Clafoutis created in the 19th century, is basically french cherry pie, a baked dessert of fruit usually black cherries, covered with a thick flan-like batter and topped with powdered sugar. Other variations would be made instead of using cherries would be red cherries, plums, prunes, apples, pears, cranberries, or blackberries; and if made with other fruits instead of cherries it would be called Flaugnarde. Madeleines are shell shaped sponge cakes using pans with shell shaped depressions, these are actually really easy to make but use a special batter called genoise cake batter; which tastes just like sponge cake but is slightly lighter. And lastly, Pâte de pommes de terre, is a specialty in central France due to its availability to be served as a side dish or main dish. Composing of being filled as a puff pastry with crust, inside are potato slices, creme