French cuisine — Escoffier · 171
Technique 94 in this atlas is not a compliment to every bistro. It marks mother sauces, pastry lamination, wine pairing and a restaurant culture that trained half the world's fine dining. 171 Offal, butter, "capital of gastronomy" claim. On the table, French cuisine follows “Escoffier” with amount 2010. Stars are not cook times. Pork, cabbage, beer and Germanic overlap.
Onion-carrot-celery base of stocks and stews. Technique 94 in this atlas is not a compliment to every bistro. It marks mother sauces, pastry lamination, wine pairing and a restaurant culture that trained half the world's fine dining. 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.
French cuisine needs 1903, “Escoffier,” and 2010. Without them the plate is an advertisement. On the table, French cuisine follows “Escoffier” with amount 2010. Stars are not cook times. 20101903
Figures to keep
- Year of the method
- 1903
- Measure
- 2010
- Dish
- French cuisine
- Cooking line
- Escoffier
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