French cuisine — Restaurant birth · 138
Onion-carrot-celery base of stocks and stews. 138 Cheese is a course and a ferment, not a garnish. On the table, French cuisine follows “Restaurant birth” with amount 2010. Stars are not cook times. Lamination in croissant and puff; baguette crust; the silk of a proper sauce.
The home pantry around Mirepoix and the labour behind Baguette rarely fit a takeaway box. Restaurant French cuisine is one register. Home pots and market stalls are others. Authenticity is a marketing word; technique is not. Cuisine française is the local name used in this atlas beside French cuisine.
French cuisine is regional before it is Parisian: Provençal olive and garlic, Breton butter and cider, Alsatian choucroute, Lyonnais offal, Basque chili-adjacent piperade. The baguette and the stockpot are the national tools. Street France is thin: bakery queues, roast-chicken trucks, market oysters. The meal is still a table with bread, not a stool and a wok.
French cuisine is organised by wine / cheese / charcuterie and bread. Provence, Brittany, Alsace, Southwest and Lyon are mutually unintelligible tables. Paris concentrates restaurants; it does not erase cassoulet country or the butter line west of the Loire. Butter, cream, wine, stock and cheese are the north-central bass. Olive oil and garlic take the south.
2010 belongs to “Restaurant birth” in 1789. French cuisine is not a sentence about taste until that measure is there. On the table, French cuisine follows “Restaurant birth” with amount 2010. Stars are not cook times. 20101789
Figures to keep
- Year of the method
- 1789
- Measure
- 2010
- Dish
- French cuisine
- Cooking line
- Restaurant birth
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