This week was very special because my mom is in town all the way from Charlotte, NC! This is her first week here since I've begun my weekly cooking adventures and I was really excited to have her be apart of it. She informed me ahead of time that she would not be eating snails, frog legs, or any similar French specialties she did not care to partake in. Well, she got lucky. Turns out French cuisine is pretty expensive and a full out French menu was not in the financial cards for me this week. I instead opted to cook leg of lamb a la bordelaise. Bordeaux is carnivore country and lamb is a famed game meat in that region. "A la bordelaise" is a French term meaning "of or from Bordeaux" and referring to dishes served with bordelaise sauce. The combination of this rich gravy of wine, butter, shallots and other herbs along with the Merlot-Cabernet Franc blended wine were the true French accents of the evening. I also served a side of fresh green beans sautéed with shallots, and began the entire evening with a serving of brie (a French cheese) and crackers. Realistically, cheese is not usually served until after the main course, but the lamb took longer than anticipated and we needed something to snack on while we waited! Who can blame us for indulging ourselves? I've always heard that the French love rich, buttery, creamy dishes, but not until I began to research the possible meals I could make did I really realize just how true that is. Their meals are full of luscious flavors, rich creams, and extravagant ingredients. Every course is painstakingly planned out and every dish has a meaning: "L'Apertif" is served in the form of light alcoholic drinks and appetizers to stimulate appetites; "Le Dessert" follows four other courses and is generally light and small to keep guests from feeling too full; and Le Cafe is served as a gesture of gratitude and pleasure at having guests for dinner. Dining pleasure is a signifcant part of this culture and it's not uncommon for the many courses to prolong the meal for up to five or six hours! I barely scratched the surface of Bordeaux this week, but have a great respect for the region's complex understanding and manipulation of food. I think next I'll have to do an entire blog devoted to French cuisine alone! Just because I find it so interesting I will include a complete break down of all traditional courses. I found it online, so I don't know exactly how reliable it is, but I get the feeling it's pretty accurate!
L'Apéritif (Aperitif)
During the first course in a French dinner, hosts invite guests into their living room and serve them light alcoholic drinks and small appetizers to stimulate their appetites for the meal ahead. The aperitif is also a warm and friendly gesture, indicating the hosts' pleasure at having guests over for dinner. In addition, the aperitif is a way for everyone to become better acquainted. Waiting for any latecomers becomes more bearable in this relaxed environment.
A glass of champagne is the best alcoholic drink to be served during this first course in a french dinner. Other options include light cocktails and drinks that are specific to each French region, such as Kir in the north and Pastis in the South of France. Nuts, olives and crackers are also served alongside these alcoholic beverages. Non-alcoholic aperitif drinks are set aside for any children who are present for the French dinner.
L'Entrée (Appetizer)
Contrary to popular belief, entrée refers to appetizers, not the main course in a French dinner. While it is the second course, the entrée is the start of the dinner that is presented to guests. Hence, it is essential that this course is well thought out and carefully prepared. Appetizers in a French dinner vary from cold dishes such as beef carpacio, Roquefort flan, and salmon mousse with capers to hot dishes like French onion soup, cheese soufflé, and sole filet terrine.
Le Plat Principal (Main course)
The third course in a French dinner may include a wide variation of cooking styles according to the different regions in France. For instance, Bretagne in the northwest of France uses more butter and cream in its cooking, whereas areas in the east of France use more sausages and sauerkraut in their meals. The main course of a French dinner typically includes either meat or fish, served with side dishes of salads, rice, or pasta. Wine is served throughout the meal – red wine to go with red meat and white wine to go with white meat or fish.
Le Fromage (Cheese)
There are more than 400 types of cheese in France, so it should not come as a surprise that cheese, in itself, can be a course in a French dinner. In this course, a cheese board is prepared, consisting of cheese of varying textures and flavors. The cheese board is accompanied by fruits, nuts, and baguette bread on the side, along with more wine, of course.
Le Dessert (Dessert)
Dessert in a French dinner is similar to desserts from other types of cuisines in that it is sweet to the taste and can be either hot or cold. Since it is served towards the end of the French dinner, dessert is commonly light and small to prevent guests from feeling too full. Popular French desserts include chocolate profiteroles, chocolate mousse, and apple tarts.
Le Café (Coffee)
Just like the aperitif, coffee is served as a gesture of gratitude and pleasure at having guests for dinner. Coffee is usually taken in the relaxed atmosphere of the living room. Each guest is served coffee in a small cup, accompanied by a square piece of dark chocolate or a chocolate truffle, which is believed to enhance the aroma and taste of the coffee. An alternative such as tea should be prepared for guests who do not drink coffee.
Le Digestif (Digestif)
The digestif signals the end of a French dinner. Guests, particularly men, are offered small doses of strong alcoholic beverages such as cognac, brandy, or whisky. The cultural practice of serving digestifs at the end of a meal has significantly declined due to higher awareness of the dangers of drunk driving. Nevertheless, during special occasions such as Christmas Eve family dinners, digestifs are still offered to men, along with a good cigar to puff on.
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