A Brief Overview of France's Unique Culinary Culture

Celebrated around the globe for its beautiful museums, extravagant palaces, and historical landmarks, France is one of the richest cultural destinations in Europe. Perhaps the only thing that rivals France's historic beauty and diverse history is the nation's cuisine. Indeed, the home of robust wines, scrumptious baguettes, and ripe cheese is a foodie's dream. Combined with the large number of celebrated French chefs, restaurant's sporting multiple Michelin stars, and fresh markets amongst the best in the world, France is truly a dreamland for food aficionados.

Exquisite cuisine has played an important role in France for hundreds of years. French cooking as it exists today largely began to develop in the 17th century, and today the nation's culinary influence extends across the globe. The nation's unique food culture is so well-known that France has become home to a bustling gastro-tourism industry, with many travelers coming to France annually primarily to taste the delicacies found throughout France.

France has a plethora of different plates and dishes, each of which are typical of a certain region in the nation. Several dishes have further evolved into "national" dishes. This trend began to develop in the Middle Ages, when Paris became the center of the culinary world in France. The capital city's incredible markets, chefs, and restaurants began to develop in that period, foreshadowing the country's future. France's unique "atelier" system for those involved in the processes of food creation also developed in this period.

In addition to the unique dishes and plates available throughout France, the nation has developed many systems of classification and differentiation for restaurants and workers. In addition to the aforementioned "atelier" system, restaurants in France are classified based on what foods they serve and the type of wait staff found in the establishment. Amongst the many different classifications are bistros, restaurants, bars, and "bistrot à vins." France is also responsible for much of the kitchen staff structure used across the globe, where kitchen workers are named according to their function in the food preparation process.

Regardless of whether you're in search of a delicious pastry delight or a beautiful glass of wine, France is truly an all-inclusive destination. The nation's unique culinary processes have cemented the nation's place in the history of food. It is that very history that has inspired millions "au travers" the rich flavors of French cuisine, and which continues to impact the world's understanding of "haute cuisine."

Good French Cheese, a Gift from the Gods.

What better way to begin exploring French culture than to delve into its Cheese?
It's well known that there are over 500 French cheeses, of all different types, colors, tastes, and smells (of course); and from all over France. Out of these, only 44 have been awarded the coveted Appellation d'Origine Controlée (AOC) status, which protects not only the name but also local method of production.

As Eric Lefebvre points out in this video, "on est sur un terroir, un historique de race de bétail et de mode de fabrication" - We are on a terroir (land), with a livestock pedigree and method of production.  AOP really means something.  Since 2009, the AOC is being replaced by the European standard Appellation d'Origine Protégée (AOP), which serves essentially the same purpose and encompasses other European counties.

Eric Lefebvre is recognized Fromager (cheesemaker) and "Meilleur Ouvrier de France" (master craftsman).  In this video, he presents us with 7 "fromages au lait cru en pâtes pressées non cuites" (uncooked cheeses from unpasteurized milk made through pressing).