Burgundy VS Provence
In Burgundy, they are extremely well known for wine and are quintessentially synonymous with wine. Their style of cooking incorporates wines to make sauces and Burgundy is well-known for having the finest breeds of beef cattle, which is the Charolais. They are also well-known for their escargots, snails by using white wine and stewing them for hours.
However, in Provence, the cuisine is incorporating an almost Mediterranean style of cooking of mostly vegetables and thus some of the food is served raw or rather , with deep flavour being derived from simple ingredients being prepared simply.
Thus we have chosen Burgundy because the cuisine, the dishes escargot and beef burgundy is the quintessential heart of French Cooking, incorporating the use of wines to incorporate flavour. Provence was not chosen as their dishes have been influenced by the Mediterranean Cuisine, and is not the quintessential definition of French cooking.
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The refinement of the French cuisine can be traced back in time to conscious efforts made by certain critical figures. In the 1st Century The Celtic Gauls, France’s original settlers were the ones using heavy seasoning,a necessity to disguise the Flavour of food gone tainted or spoiled. In the 15th century, was when Catherine de Medicis arrived in Paris, 1533 with a team of Florentine chefs adept in Italian Renaissance cooking and introduced delicacies to the French court, and the French cooks took the Italians’ recipes and sophisticated cooking style and that revolutionized French cuisine. Lastly was in 17th century, The French Revolution and Reign of terror where in the unfortunate event, France’s most talented chefs were placed in safeguarding the cuisine, especially Marie-Antoine Careme, and these outstanding individuals in history is what made French Cuisine what it is today.
Development of Burgundy's Cuisine
In the 5th Century, Burgundians arrived, founding a land planted with vines, grain crops and mustard. The agricultural legacy of the Romans determine burgundy’s gastronomy and the region’s position on the trade route. And by 14th century, the dukedom was influential than Kingdom of France.The cuisine can be described as solid and substantial, served in generous portions, cuisine Bourgeoise
Types of serving method introduced
Haute Cuisine (High Cuisine)
Classic cooking style of France and is typified by rich-elaborately prepared and beautifully presented multi-course meals
Cuisine Bourgeoise
Is French home cooking of the highest quality in which goals are bold, earthy tastes and textures
Cuisine des provinces
Uses the best local ingredients and most refined techniques to prepare traditional rustic dishes
Nouvelle Cuisine
Characterised by small portions served with light sauces and arranged, was a very popular cooking style and had great influence on cooking techniques and the presentation of food globally