For centuries, French cuisine was highly regimented,
strictly codified, and easy to define. Known for a parade of courses from
appetizer through main, cheese, and dessert; for precise techniques and
phenomenal attention paid to sauces; for excellent ingredients and no small
amount of theatrics, French cooking has long been hailed as perhaps the finest
in the world. But recently, contemporary French chefs have been deviating from
the script and trying out some new and exciting culinary ideas. Modern French cuisine
is known for its rejection of excessive complication in cooking. Cooking times
for most fish, seafood, game birds, veal, green vegetables and pâtés have been
greatly reduced in an attempt to preserve the natural flavors. Now there is a
heightened focus on sourcing the freshest ingredients and seasoning dishes with
fresh herbs, butter, lemon juice, and vinegar rather than heavy sauces.
Headcount is limited. $20 per participant – cash only. Purpose: Learn about and taste modern French cuisine Facilitator: Michel Urbano |
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