On a recent trip to France Gavin Manerowski was lucky enough to be able to sample some of what is arguably the most refined cuisine in the world. Traveling around the country, Gavin Manerowski visited some of the finest restaurants the region has to offer and sampled some exquisite traditional and contemporary dishes which all make great use of the many wonderful fresh ingredients available in France.
Traditionally, each separate region of France has its own unique style of cooking, and the availability of dishes which are prevalently made from fresh, local ingredients mean that menus change with the seasons. The summer months see restaurants and cafes across the country specializing in salads and fresh fruit platters. From September mushrooms are in season and are used to flavor all manner of dishes, including those which are chock-full of the game which can be found throughout the hunting season from September to February. Once springtime hits most establishments serve a selection of seafood and shellfish, especially oysters.
The typical French day begins with a breakfast, or petit déjeuner, which literally translates as ‘little dinner’. Breakfast is usually comprised of baguette served with jam or cream cheese, tea or coffee with hot chocolate for children, and occasionally fresh fruit. Breakfast is usually the smallest meal of the day and is designed to be simple so it can be completed quickly. Lunch is a far more elaborate affair, with many regions still operating a two hour lunch break for workers. Three courses are traditionally served, although these are more likely to be a sandwich or snack-based affairs than at dinner time. In the evenings a meal of three courses or more is usually served, featuring a starter or appetizer, a main meat or fish course and either a sweet dessert or selection of cheeses.
There are many dishes and ingredients eaten today across the world with their origins in France. Baguettes, garlic, rillettes, escabeche, fondue, quiche Lorraine, cassoulet, bouillabaisse and Ratatouille were all originally created within the borders of France. Toulouse sausage, charcuterie, coq au vin and many more dishes and food preparation styles have traveled the globe, yet to sample these in France itself, as Gavin Manerowski found, is an experience not to be missed.
Gavin Manerowski 