Prominent Ingredients in French Cuisine

Prominent Ingredients in French Cuisine

~Blog Post #3~

April 20, 2015

By: Jenny Doyle

 

In France there are numerous ingredients prominent to traditional French cuisine. For instance, one prominent ingredient is the black truffle, also known as the black Périgord truffle. A black truffle is a black mushroom and is considered the finest of the edible fungi. The black Périgord truffle is named after the Périgord region in France. In this region the truffle grows on the roots of oak and hazelnut trees. The truffles are found just below the surface. In order to dig them up, specially trained dogs and pigs are used to search for them. Once the mushroom has matured it is harvested in late autumn through winter.  The harvesters in France are called trufficulteurs. These men sell the black truffles at markets during January, because it is the busiest month of the year. Black truffles sell between 200€ and 600€ per kilogram at these markets, depending on the quantity and quality of the harvest. Black truffles are used for flavouring many dishes such as: veal, fish, soup, shellfish, rice, and salads.

Another prominent ingredient In French cuisine is Fois gras. Fois gras is the fattened liver from a duck or goose.  This fattened liver is produced by using a traditional technique called Gavage. Gavage is the force feeding of ducks and geese to fatten their livers to produce "foie-gras-de-canard" or "foie-gras-d'oie". This famous delicacy in French cuisine is filled with flavor described as rich, buttery, and delicate. It is expensive and is worth 10 times more than the rest of the bird. Fois gras can be sold whole or prepared into mousse, parfait, or pate. Typically Fois gras is not a main course; it is usually served with another food item, such as steak or toast.

 

 

 

 

 

 

 

 

 

 

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