French. Such an interesting culture, especially when it comes to food. Maybe because french food is such a delicate and exquisite cuisine, it is as well extremely diverse.
This cuisine was greatly affected by the social and political change throughout the centuries.. The Middle Ages brought Guillaume Tirel, better known as Taillevent. However, during the modern age, there was a trend for using fewer spices and more liberal usage of herbs and refined techniques, beginning with La Varenne and then with the famous chef of Napoleon , Marie-Antoine Carême.
French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Haute cuisine which means literally "high cooking"or grande cuisine.
Finally, in the 1960s were marked by the appearance of "nouvelle cuisine" as chefs rebelled from Escoffier's "orthodoxy". Within 20 years, however, chefs began returning to the earlier style of haute cuisine, although many of the new techniques remained.
Gastro-tourism helped to bring people to the countryside during the 20th century and beyond, to sample this rich bourgeois and peasant cuisine of France, which ranged from " the simple Croissants & traditional puff pastry, to the famous cheeses like Roquefort & Camembert de Normandie, to the intense wine, to the exotic Escargot bourguignon!!!
Many foreigners have the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and devoted preparation rather than complex recipes.
But their language maybe is complex. Not just their grammar but the structure as well. Idioms are usually widely used to express what French think... This made me write this whole post about “French Idioms” that re related to food but their meaning actually have non-gastronomical explanations.
I will be listing only my favorite famous idioms with their explanations:
Être comme un coq en pâte
Translated as, "Being like a rooster in dough," it means feeling cosy and pampered, being in a state of absolute contentment, with one's every need catered to.
Coq en pâte is an olden, luxurious French dish in which a poularde (fatted chicken*) is stuffed, trussed, wrapped entirely in a short crust, and then baked until golden. It is traditionally served with sauce Périgueux on the side, a sauce flavored with port and truffles..
Être dans le pâté
Literally translated as, "Being in the pâté," it means feeling drowsy and out of it, usually in the morning after too much partying and/or not enough sleeping. It is a slang expression, not vulgar but definitely not elegant, so it is suggested not to be used -- slang is the trickiest thing to get right in a foreign language --