French Food
French Food posts cover the cooking that became the reference for restaurant kitchens around the world. Articles look at the regional split between northern butter-based cooking and southern olive oil cooking, the bistro classics like steak frites, blanquette de veau, coq au vin and confit de canard, the cheese course and the AOC system, the bakery hierarchy from baguette through pain de campagne and pain au levain, and the patisserie tradition that produces eclairs, mille-feuille and macarons. There are also notes on the everyday market shopping habit and on why a French breakfast is so light.
