FOOD IN PARIS

Paris is not only noted worldwide for its historical monuments, museums, art and culture but also for its elegancy in cooking. French cuisines are considered to be the best in the world. The streets of Paris are lined by top class restaurants which portray the interest of eating and cooking different styles of food by Parisians. Famous actors and players run their own eat outs and restaurants in Paris which again tells us the richness of Paris food.

The traditional banquets were brought by the Middle Ages to the upper class with ornate prepared by the chefs like Guillaume Tirel, the cook of several French kings including Charles V and Charles VI. The famous book on cookery named Le Viandier was written by him. He was the reason behind the strong imperial flavors of red wines produced in the south of France. Southwest of France has a greater influence of Basque cuisine.

Each and every region has different ingredients and dishes. There are lots of significant regional and national cuisines. Now a day’s regional dish has been proliferated into national dishes. Cheese and wine plays a very important role in any banquet and has become both regional and national. During the middle age banquets were common among the aristocracy. Multiple courses were prepared and served in style called service en confusion. In those days food was generally eaten by hand. Meats were sliced into pieces and were held between the thumb and two fingers. Sauces in those days were very strong flavored by mustards.

The food ingredients varied according to the seasons and church calendars. They started preserving the food items with salt, honey, spices and other types of preservatives. Beef was often salted and pork was both salted and smoked. Artificial fresh water ponds were created for fishes and poultry was managed in special yards.

Paris being the central region has almost everything from the country. More than 5000 restaurants are there in this city serving any type of cuisines needed. Paris had two guilds during the ancient regime – the first who supplied the raw materials like butchers, fishmongers, etc and the second was those who supplied prepared foods like bakers, pastry cooks, caterers etc. During the 18th and the 19th centuries there was a revolution in the cuisines, that any one chef could now produce and sell any item he wished.

Traditional French cooking includes – a light breakfast with a hot drink buttered with pieces of French stick or baguette. Bread, croissants and brioches are often taken fresh. It is brought the same morning from the bread and pastry shops. The lunch is always of three course meal. It is started by a mixed salad, then a main course with meat or vegetables followed by a green salad served with cheese and finally with a desert. Dinner is mostly with a soup and a lighter course. Wine is usually served with the main meal and is selected according to the main course.