The French are proud of it : French cuisine is highly valued worldwide !
The evidence lies in the fact that Tokyo has the most Michelin-starred restaurants, but also the most French restaurants in a city abroad. Many Japanese chefs cook French ! Tokyo has an unsual love for our gastronomy. And the French word “restaurant” is used and understood in every country.
Our regional cultures in the world
Thanks to its regional cultures and its rich culinary heritage, France shines across the globe. Each of our regions can boast of bringing a stone to the building …
South-West foie gras, Bresse chicken, Alsatian sauerkraut, Gers fowl, Le Mans rillettes, Breton lobster, Pan Bagnat from Nice… And the list goes on, and it is an excellent indicator of the contribution of regional and local cuisines to the French culinary diadem. It should be pointed out that cultural and national political stability is one of the oldest of the old continent, culinary arts were able to establish themselves in a coherent way, with more exchanges between the regions.
This kitchen has become the spearhead of French heritage
« Living as God in France » is an old adage.
It reminds us of the conviviality and the density of the gastronomic heritage that we inherited.
It is therefore quite logically that the “French gastronomic meal” was registered in 2010 to the Intangible Cultural Heritage of Humanity.
France a prestige !
Our restaurants are often among the most prestigious and reputed, with sometimes a menu highlighting regional recipes. Thus, we find some Breton buckwheat pancakes in New York creperies. likewise for Alsatian sauerkraut, I quoted above, in Midwestern cooking establishments …
… And what about the inevitable cassoulet of Castelnaudary and its duck confit, savoyard fondue, raclette and other beef bourguignon …?
Whichever region you come from, you will always feel proud to notice a known dish name on a restaurant menu abroad …
Many flavors and foods have crossed the Atlantic in recent decades and were literally adopted by our American friends or evolved to adapt to their tastes. But some French foods did not need any modification to become popular in America :
Those « amuse-bouches », that the Americans appreciate, find their origin in French cuisine : pâté, foie gras or fondue.
Dutch or Bearnese sauces, as well as techniques such as cuts and liaisons, have also strongly influenced American dishes. We can notice that some American classics have assimilated our bases of French sauces.
The soufflé is a very popular dish since a long time in the United States, such as meringue, crème brûlée, mousse or pancakes. Although the meringue took a more American appearance in the form of meringue pies, the other desserts have been kept in their original form such as cream chantilly, Paris-Brest, saint-honored, lightning or nun, macaroons.
Liquors and spirits are a must for the French table.
If Bordeaux and Burgundy sell very well in China, Beaujolais is the cute sin of the Koreans, without omitting the Armagnac, the oldest brandy in Europe …
French recipes in the rest of the world
We know that some of our foods are more or less appreciated. You’ve only got to realize how our frog legs and other snails are sometimes also badly loved or victims of aprioris.
These dishes are considered to be typically “French”. They intrigue, are coveted or rejected, in any case, do not leave indifferent.
The ease of exchanges, the growth of travel and unlimited communication, ensure an ever-renewed success in French gastronomy. Our leaders abroad are very much involved in this outreach.