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French food... can be very diverse and only the chinese have a similar variety in there food. The French are very passionate about good food and good ingredients. because of the different climates in different regions the types of ingredients used. Meals can be made to be very simple such as a baguette with good quality cheese and wine to more sophisticated cusine that is found in French restaurants.

Cooking style

Every region of france has there own way and style of cooking. This is nomally split into 3 types:

Classical French Cuisine- in french it is known as cuisine bourgeoise, this is the more classic and older french dishes, these are very rich and full of flavour. These dishes are very filling and with a cream sauce.

Haute cuisine- this is a more sophisticated way of cooking traditional and classic french dishes. The meals are very rich and quite heavy. They are based around a cream sauce and are either very large or very small portions.The finest ingredients are used so it is an expensive way of cooking but full of flavour.

Cuisine Nouvelle- this style was developed in 1970. This is a simpler and lighter way of cooking. Portions are smaller and not as rich, the heavy cream sauces are avoided, seasonal ingredients are used and this is a much quicker way of preparing cuisine.

Cuisine de terroir- this method is alot more rustic and not as sophisticated, Local produce and traditions are the main focus.

Coq au Vin


  • 1 3 lb. chicken, cut into 8 pieces
  • 4 oz. bacon, chopped
  • 16 pearl onions
  • 2 cups mushrooms, cleaned, stems removed and quartered
  • 1/3 cup Cognac
  • 4 Tablespoons unsalted butter
  • 2 garlic cloves, peeled and minced
  • 1 bay leaf
  • 1 Tablespoon fresh thyme
  • 1 large tomato, peeled and chopped
  • 1 bottle (3 cups) red wine
  • 1-Ω cups chicken stock
  • Salt & freshly ground black pepper & Maggi seasonins
  • Parsley


  1. Brown the bacon pieces in a large skillet. Remove with a slotted spoon and reserve.
  2. Add 3 tablespoons of the butter to the bacon fat in the skillet. Add the chicken pieces and brown on both sides.
  3. Pour the Cognac over the chiken and flame.
  4. Add the garlic, bay leaf, thyme, tomato, wine and chicken stock. Cook chicken until tender - about 30 minutes.
  5. While chicken is cooking, blanche the onions: put them in boiling water for 2 minutes. Drain and peel.
  6. Braise the mushrooms & onions: Melt one tablespoon of butter in a skillet, add the onions and brown. Add the mushrooms and 1/2 cup of the chicken stock, cover and simmer for 30 minutes.
  7. When the chicken is done, remove it to a side dish and keep warm. Bring the juices to a boil and then simmer until they are slightly thickened. Season with the salt, pepper and Maggi.
  8. Return the chicken to the sauce and add the reserved bacon, mushrooms and onions