Thread 21640924

French cuisine is everywhere and nowhere
it has influenced so many yet have no distinct taste to make it's own

It "has no distinct taste" the way every late 90s suit "looked like armani". If your cultural impact is great enough, it becomes impossible to perceive it as its own object, you start seeing everything else as derivative. But its prestige value remains undiminished so plebs instinctively get butthurt over the word itself and it develops a kind of anti-cachet. Hence why flyover states consider french food to be "overrated" even though there is no one doing the rating anymore, in the sense that they think is happening.

>no distinct taste
yeh, fuck France for not going the Italian route of "let's reinvent the same tomato and carb dish under 100 different forms"

Chinese, American and French food are defined by their ubiquitousness.
Italian, Mexican and Japanese food are defined by their uniqueness.

>>21640924 (OP)
Confit and escargot immediately come to mind, as do like a dozen pastries. Beef daube is probably my favorite meal in general but I'd say it's more regional not really representative of French cooking as a whole.

>>21641550
>daube
kek
https://fr.wikipedia.org/wiki/Daube
>En argot, le mot « daube » qualifie ce qui est de piètre qualité[4], exemple : « Quelle daube, ce film ! »

>>21640924 (OP)
This post must go hard if your a fucking retard

>>21641629
Are you actually this mad about france or are you just trying to work yourself up to start an argument over something hoping that other people are mad about france?

>>21641603
>if your a fucking retard

>>21641629
Holy shit bro

>>21641629
Beef wellington is french though, it's Boeuf en Croûte but renamed by the anglos

>>21641661
>>21641702
Good lord, I write less than two hundred words shitting on france and there's people going OH MY GOD HOW CAN SOMEONE BE THIS OUTRAGED
Christ, the fuck happened to this place when I can trigger a nigger by making fun of fucking France?

>>21641817
I'm sorry to break the bad news but it looks like you only triggered yourself

>>21640924 (OP)
>no distinct taste to make it's own
One word : butter

I agree
I am a francophile and I'd like to cook and eat French food exclusively for the rest of my entire life but I don't even know what French food really is
I mean what are the daily foods?

>>21641843
>I am a francophile
>what are the daily foods?

>>21640924 (OP)
They have good pastries tho

>>21641866
Yes
I don't know any French people and I've never been to France, I just read 1-3 hours of French literature in French everyday

>>21641843
Go look up French school lunch menus

>>21641876
>I don't know any French people and I've never been to France
Pk?

>>21640924 (OP)
Mayonnaise is the taste of Lay Fronsay

>>21641899
If that's an abbreviation of pourquoi then it's because I am poor, if not idk
>>21641898
OK

>>21641910
>abbreviation of pourquoi
Yes.
Being poor is not a barrier to know french people i don't think they care too much.

>>21641629
lmao sybau unc, boeuf bourguignon mogs the shit out of everything that came out of bri'ish isles, fr no cap.

>>21641629
lmao

>>21640935
But here's the thing, French cuisine has no real cultural impact besides being a meme. If you go to any grocery store or generic restaurant in the West you will finds loads of Italian or English food - pizza, spaghetti, lasagna, ravioli, pesto, risotto, tiramisu etc. for Italy, and sandwiches, mac and cheese, fried chicken, fish fillets, beefsteak, scones etc. for England; people around the world eat stuff like this every day. Meanwhile nobody outside France eats French food regularly; at best people might use some sauce regularly or have a croissant at breakfast (which is actually Austrian anyway). Most people would have a hard time naming any French dish from the top of their head. It is a cuisine famous for being famous.

>>21641944
>nobody outside France eats French food regularly
Yes. That is usually the case when your nation has a culinary traditions and culture.

>>21641944
I just cooked my meat I marinated in salt and garlic in butter with onions and mushrooms. Just cause I made a burger didn't mean there was no french influence

>>21641910
Going from French school to the Kansas public education system was quite the culture shock desu

>>21641817
Making fun of france is the oldest hat in the closet at this point

>>21641958
>Italy doesn't have a culinary tradition and culture

>>21641944
Probably has something to do with the fact that the average normie is too retarded to make a béchamel that isn't grainy.

>>21641978
Yes. Italians eat italian food. That is because they have a culinary tradition and culture. Keep in mind each region has it's culinary tradition and culture.
Are you retarded or something?

>>21640924 (OP)
>nowhere
>no distinct taste
foie gras, camembert et andouillette! De rien, c'est cadeau les mange-merde!

>>21641629
>I do the same thing with guiness

>ctrl+f baguette
>0 results

>>21642006
What the fuck are you even trying so say? Nothing of this has anything to do with my point that French cuisine is not influential abroad.

>>21642028
Other way around. French cuisine was so influential that the techniques involved have grown ubiquitous to the point it's no longer registering as French to you.
If not for the advancements of French cuisine, you'd probably be living off a diet of fermented herrings or whatever slop would pass as sustenance in your backward shithole of a country.

>>21642052
You're right and I seriously hope the anons ITT are trolling and not retarded. I'm no francophile but French food is easily the most influential cuisine of the past 150 years.

>>21642011
You shouldn't expect anything from a board filled with Americans discussing the latest fast food novelty

>>21640935
First post best post, also authored by Bret Easton Ellis

>>21642028
>French cuisine is not influential abroad.
Holy fuck the absolute state of this board

>>21641944
>hurr durr ids le austreean
most midwit meme ever
the austrian version is a bread roll formed into a crescent, the french adapted it to make it what it is today
it bears no similarity and the texture is completely different

>>21642098
ok u fat mutt

>>21641709
>Beef wellington is french though, it's Boeuf en Croûte but renamed by the anglos
Not true.
It was invented in Britain.

>>21641546
The latter 3 are ubiquitous in the USA as well.

>>21641701
Our time has come

Imagine being so uneducated not even the word RESTAURANT tipped you off that France might have codified modern gastronomy as we know it. Unironically read some history

>>21642282
stop larping

>>21640924 (OP)
I can't name any French cuisine. I don't know what it is.

>>21640924 (OP)
truly the larry bird of cuisines

>>21642944
>cuisine
i wonder what language this is

>>21642470
Or menu, chef, cuisine, etc

>>21642944
I know, it's because you're one of the ignorant foodlets ruining this board.
Hope that helps

>>21642944
Steak au poivre is probably one of the most well known

>>21640924 (OP)
butter, flour, sugar: the country.

>>21641709
other countries can't wrap a roast with mushroom nut paste and dough... ugh the francs...

>>21641986
omg you didn't add enough cream to your gravy! inedible sauce

>>21640924 (OP)
>yet have no distinct taste to make it's own
ESL freak

>>21642011
meat butter, cheese butter, francs make a lot of butters...

>>21642982
commerce words

>>21643879
Power words. Even the Japanese use French culinary terms.

>>21643896
it's all latin to me

>>21643899
Even umami?

>>21643879
commerce is a french word too kek

>>21643896
Ironically most Japanese loan words are English or Dutch

>>21643920
What about that guy on Iron Chef constantly yelling KWEESAN? I thought Kweesan was his name for decades but then I realized he's yelling CUISINE as in Chef de Cuisine

>>21640924 (OP)
I think technique and presentation is most important when it comes to classifying food as French

>>21643972
nah it's just butter and herbs

>>21642052
>>21642222
>still cannot name a single recognisable French dish

>>21644049
steak au poivre
cassoulet
boeuf bourguignon
soupe à l'oignon gratinée
lobster bisque
bouillabaisse
tartiflette
croque monsieur / croque madame

>>21642470
>calls the main course "entree"
>pronounces the r and t in croissant
>refers to belgian potatoes as "french fries"
Nothin personnel, Jacques.

>>21644049
escargo

>>21642470
>>21642974
>>21643916
The word FAGGOT also comes from the French.
/thread

>>21644049
>recognisable
So you'll just use your ignorance as a way to sweep under the rug every dish we'll name, cool

>>21644111
My car go 160 MPH

>>21644135
>recognisable
Tells you everything you need to know about his anti-French rhetoric.

>>21641944
>I never moved away from my no name home town and can count on one hand the number of times I've used my passport

>>21643912
no that's Japanese...

>>21643916
that's my point... sellout corrupt country, sellout corrupt words.

>>21640924 (OP)
French cooking techniques were so influential for a period of time that in current day they're so ubiquitous in western cooking they don't feel distinct.

The actual reason why so few French dishes (relative to the actual huge number of them) isn't available outside of France is simply that France doesn't export the ingredients to make them
They keep them all to themselves, who gives a shit about the non-French
I don't know how you'd pronounce MFGA, but that was their take, at least, until a few years ago

>>21644588
>who gives a shit about the non-French
>MFGA

>>21640935
where did the flyovers touch you anon?

>>21641944
except half of cooking lingo is literally all french. chef de cuisine means head of the kitchen so thats two terms right off the bat. saute, flambe, blanch , roux. if you cook at all you know these techniques so maybe you were just so surrounded by french influence you didn't even realize it

It has become a protocol at formal dining events.

>>21644605
I don't know what a couple of years to you means young buck
That was a couple of years ago

>>21644059
Surprised it took this long for someone to mention French onion soup.

>>21640935
>the way every late 90s suit "looked like armani"
At this point I knew this would be FPBP.

French is more known for technique than cuisine. Yeah they're known for food but it sucks.

>>21640924 (OP)
Provence has a unique flavor profile. It's their technical prowess that influence other cuisines. I'd argue french wine, cheese, bread, cured meats and butter have a very unique sense of place that taste are different from other countries that make the same products

>>21644571
cool story

>>21644927
How exactly does it suck Tyrone?

>>21641709
The EARNED this dish after Wellington defeated France

>>21644049
anglo tears

I learned today that the whole autistic kitchen system was invented by a French person? Auguste Escoffier or whatever? It was inspired by the fucking military?

Why don’t we have more movies about this man?

>>21645320
>flavor profile

>>21644636
Jules: ok but what do they call a big Mac in antwerp? is it le big Mac?

>>21645644
Blucher did more than Wellington at Waterloo

>>21645695
French movie industry only has money for stupid comedies

However Arte has a good documentary about Escoffier, dunno if they sub it english

And yeah Escoffier was a military cook, it works best this way

>>21646053
>French movie industry only has money for stupid comedies

>>21646056
Looks based

>>21642348
It is. That's also why the name as a french grammar ("beef wellington", not "wellington beef" as it would be expected from british).
The british freedom fryed the name because of hatred of french stuff in early 1800. It became fairly popular in england and went down in history under this name as a national dish. But meanwhile, in France, the humble "rôti de boeuf en croûte" or "filet-mignon en croûte" are common dishes since a long time.

>>21641843
here's foods I can think of that I enjoy or have had cooked at least a few times at home (northern France, close to b*lgium)
Gratin dauphinois
Boeuf bourguignon
Steak frites (salade)
Poulet frite salade
Blanquette de veau
pâtes jambon
caille/pintade, pâtes sauce tomate et champignon
saucisse purée
poulet basquaise
ragoût de mouton
cassoulet
couscous
raclette
pâtes au thon
pâtes au saumon
lasagnes
purée pdt/carottes, pdt/brocolis
tartines au four (camembert/maroilles)
gratin de pâtes
tartiflette
salade de pommes de terre/oeufs durs/haricots verts
salade de riz/tomates/thon/maïs/oeufs durs
omelette pomme de terre/fromage/jambon
cordon bleu
filet mignon with a cheese sauce
rice with chicken breast and cream/mushroom sauce
sauté de porc tomate/champignons
coq au vin
rôti de porc with potatoes and cream spinach
roast beef
langue de boeuf sauce aux cornichons
pot-au-feu

>>21646825
>Langue de boeuf sauce cornichon
Just ate one yesterday

>>21641843
depends on what part of france
learn the name of the departments

>>21646825
>raclette
>french
Lol
Lmao even

>>21646770
You are so wrong but I think you know this.
Even the the first French references were of Boeuf a la Wellington -rôti de boeuf en croûte was NEVER mentioned beforehand, it's a later French re labelling.
I know /ck/ always likes to run down the Bongs but I'm afraid you are going to have to deal with it.

I wish to learn more about French cuisine and its history.

>>21643842
Dumb, gay, retarded: the post

>>21647191
basically picrel
they were poor and had no bread to eat so they started making pastries and shit

>>21646825
Decent b8

>>21647172
>>21647172
Mentioned since the early 1200s. Beef, game, fowl, offal (particularly foie gras) wrapped in pastry (pâté).
Le Viandier, which appeared in the late 1200s, early 1300s gave the first standardized version (pasté de Lorais, pâté de Lorraine) with porc and veal. Thousands of variations exist until today in France and Belgium - but not in the UK.
In the Empire days (after the French revolution and before Napoleon's defeat) the version with beef in 1 piece, wrapped in pastry was popular both in France and England. The French version included champignons de Paris, Périgord truffle and foie gras, the English version didn't.
The duke of Wellington's innovation (if he ever came up with a recipe at all) was that he added mushrooms to the English version.

>>21641540
Couldn't have said it any better and I love Italian cuisine. Having a distinct taste is like saying your cuisine lacks variety desu. Also do wonder how many of the people in this thread have actually had classic French dishes made in the exact way you would have them in their region of origin. Like how many of you faggots have had like fondant potatoes I do wonder!
>>21641843
Baguette butter oeuf au plat

>>21647270
anglos btfo once again

>>21647270
Uh, what are champignons de Paris?

>>21647191
Hervé This vo Kientza (what a name), the guy that invented molecular gastronomy, has a blog where he writes about French cooking terms and cooking history. It's all in French, but easily readable using Google translate.

Good cookbooks are more difficult to find, especially in English. Look for "La mère Brazier", Bocuse, Michel Roux Senior and Robuchon. Look for any recipes by Alain Chapel, Fernand Point and Raymond Oliver.

Forget about Escoffier, he was very inaccurate, an utter fraud at times. Look for Joseph Favre, Benoît Violier and Fredy Girardet instead.

>>21647348
>Raymond Oliver
Aka the liver destroyer

>>21647366
OOOOOooooooh y'en a pour quatre personnes...
à condition d'en manger vingt-quatre ou trente chacunes... voilà.

>>21647376
Voyez-vous...

>>21647270
I think the Brit anon is right and you are just grasping at straws.

Are you the same anon that always says British food was invented elsewhere, just to piss off the Brits? You did a marathon of it last week.

>>21647526
cope
In any case it's always good to piss off the Brits

>>21647210
Dumbest thing I've read on the internet this week.

>>21647331
Your standard white mushroom

>>21647133
Anon asked for food the French eat regularly, not food unique to France.

>>21647574
Are you autistic anon?

>>21646053
>French movie industry only has money for stupid comedies
While France has a surprising number of stupid comedies, it also has a lot of other things.

>>21647576
>The French version included *champignons de Paris*, Périgord truffle and foie gras, the English version didn't.
The duke of Wellington's innovation (if he ever came up with a recipe at all) was that he added *mushrooms* to the English version.
Credibility lost instantly

>>21647626
Bring it up with >>21647270

>>21641629
Amerimutt seethe is always so funny.
They really can’t cope with the fact that they can only derive and not create.

>>21647600
>not mentioning their ultra-degenerate phase in the 2000s

>>21647752
Yeah, I know French cinema is based.

>>21647270
kek that was a preservation method, like the romans used, the pastry was not part of the dish.
nice try Pierre.

>>21643956
its worse than that
>ALLEZ CUISINE

>>21648059
Actually the Romans got that method of preservation from Africa.

>>21640924 (OP)
French cooking is probably the most varied cooking and only China come close to competing. You have all the colonies now overseas territory who have somewhat exotic cooking. All the regions of mainland France have very distinct styles because France is in a way the center of Europe because of its geography. French autism pushed cheesemaking, breadmaking and alcoholmaking to its limit so right at the start you have top tier food/ingredient.
If there is a thing that separate the French from the rest of the world, I would say it's the sauce autism. Anyone can cook a fucking steak but not everyone can make a thousand sauce for it.

>>21647205
pedo, jew, dysgenic: the post

>>21643956
I think he's actually yelling "cuisson" not cuisine. Cuisson is like how cooked something is or the act of cooking.

>>21646053
La Passion de Dodin Bouffant is a great movie. If any anon in this thread watched it they would understand that french cuisine (actual historic french cuisine not the bullshit people think is french) is really a whole subculture like rock and roll and shit like that was in a lot of countries. I mean when all the neighbors just go to one guys house and stand around him staring at his pan while he cooks eggs just because they love cooking that much you start to get it.

>>21647133
It's a very popular dish in France and I love cheese, what can I do
>>21647262
What makes you think it's bait exactly

>>21648059
It was a preservative method during a part of the middle age. Even before the XIXth century the pastry was actually part of the dish and eaten.

>>21647626
That does'nt change the fact. The beef "Wellington" was just a marketing coverup while at the time, the french came up with dishes like veal "Marengo."
A truly british dish would have been call "Wellington beef", not trying to emulate an already existing french dish's name.
Also the beef Wellington is a good dish with a rich, elaborate and equilibrate taste. This alone should proof this is not a british invention.

>>21644796
French onion soup is an Americanism.
It’s just onion soup and its origin is likely Spanish.
Escoffier didn’t even have a recipe for it.

>>21648624
Cope and seethe.
>Also the beef Wellington is a good dish with a rich, elaborate and equilibrate taste. This alone should proof this is not a british invention.
Your saltiness is quite evident.

Certainly before WW1 you couldn't tell the difference British and French cuisine.

It sounds like you are so desperate to berate the British but sometimes you just have to suck it up.

>>21648638
>onions
>sherry
makes sense.

>>21648653
Same as Americans insisting on calling blue cheese ‘bleu’.
Fucking useless cunts.

>>21648188
>sauce autism
Very good point
>>21648648
He's obviously right though. I could also pretend that Hachis Parmentier is the original dish that was copied by the brits with Shepherd's Pie but I don't feel threatened enough by their cuisine that I need to make shit up

>>21646053
>Escoffier was a military cook
Huh, why am I not surprised. His kitchen staff organization resembles that of a military specialist platoon.

>>21641978
people mostly eat pasta and pizza, one is basically on the same level as rice and potato and the other has become fast food
it's like saying USA's culinary tradition is strong because there are McDonalds around the world

>>21648755
The British just ate grass and mud pies for thousands of years until foreigners showed them food?

Let's all agree that the British NEVER invented anything . . .. it seems to fit the /ck/ narrative.

So why the hate on 'Bri'ish food if they never invented it?

>>21648811
>Let's all agree that the British NEVER invented anything
Wrong

>>21648822
This was made to feed invalid soldiers during the Crimean war, the recipe was stolen from the French, who were also involved.

>>21648624
Credibility is lost. I'm not responding to such a clown again.

>>21648836
France being superior once again

>>21648624
>A truly british dish would have been call "Wellington beef"
Like:
>Sandwich toast
>Cocktail Prawn
>Pie Pork
>Pudding Yorkshire
>Pudding steak and kidney
>Toast under beans

The seethe against the Bri'ish is just off the scale.

>>21648848
it's /ck/ what did you expect?
they always dis on the bongs here, just ignore them

>>21648848
You're just proving his point here THOUGH

>>21640924 (OP)
I live in Yorkshire. If French food is so good why can't I get it ordered on Deliveroo?

>>21648866
Brexit is brexit

>>21648866
French food does not appeal to lazy fuck who can't event get up to eat out in the restaurant

>>21648912
>NOOOOO YOU CAN'T WEAR PAJAMAS AND WATCH TV OR PLAY VIDYA AND EAT TAKEAWAY ON A RAINY SUNDAY EVENING!!! BEXAUSE, BECAUSE ITS LAZY OKAY???

>>21648912
If it won't make the effort to go to me, I will not make the effort to go to it.

>>21648912
Gays like this are gay. Maybe I've got nothing in the house and am too shitfaced to go somewhere.

>>21648925
Your loss

>>21647191
It's pretty interesting, they pretty much completely reinvented cooking in the 17th century. The cuisine of the middle ages/renaissance focused very heavily on spices since they were expensive and considered luxurious, but as sea trade picked up became increasingly accessible. Flavours were also very often mixed, especially sweer and savoury. The French turned this upside down by doing away with spices and instead focusing on the natural flavour of ingredients rather than trying to mask them. Spices were replaced with local herbs (only pepper remained), and generally there was a shift to local produce, with much attention paid to its freshness. In that way, the french basically invented modern cuisine

>>21648925
The food does'nt need you

>>21649028
Sounds like a case of main character syndrome

>>21648985
The herbs also changed, from the stronger ones used as far back as antiquity (rue, pennyroyal, lemon balm, hyssop etc.) to more delicate ones (like parsley, chervil, tarragon or sage).

>>21649028
I can live without slugs and frog legs, thanks

>>21648638
>its origin is likely Spanish.
That would explain picrel's name

>>21647600
shit movie desu senpai

>>21649078
>he writes, in a French cuisine thread

>>21649239
Yes

>>21649257
Lowbrow smug faggotry is a disease

>>21649263
And you think you're going to cure it by acting like a massive faggot?

>>21649268
Can't cure it. Seems like there's going to be obnoxious, ignorant cocksuckers such as yourself saying fuck all of note. Bots have more worth

>>21649268
You do realise you're discussing with multiple anons, right?

>>21649078
You do know frog legs used to be a classic American delicacy, right?
They were a common appetizer, up until the industrial corporations polluted the shit out of all the waterways back in the '50s and '60s.

>>21649362
I'm not Americans so good for them, I guess?

>>21641944
This has much more to do with demographics than with food itself. Mexico is right next to and has 100 million people living in the global hegemon. Italians migrated to every bit of the west during the XX century Same thing for the chinese and to a lesser extent the japanese. How good or bad their food is is secondary to this.

>>21641944
Italians have been masters in advertising their culture these last few decades