French cuisine is very diverse, with several directions stand out in it, since food is prepared from products grown or harvested in different regions. So, Gascon and Languedoc dishes are spicy, in Alsace, preference is given to hearty meat dishes, and in Provence they use a large amount of seafood and herbs.
Instructions
Step 1
Sign up for a cooking class. Choose those that specialize in French cuisine. Find out which school (possibly international) the lecturer graduated from, in which institutions he works as a chef. It is also important that the lectures are accompanied by master classes or cooking lessons, where the teacher can give practical advice, draw your attention to details.
Step 2
Develop your sense of smell. Many French dishes are based on every possible combination of herbs and spices with a staple. So get the condiments, put them in different containers, and give your nose an exam. After a while, your olfactory organ will tell you what to combine with fennel, basil, rosemary, oregano or thyme. Get yourself a small notebook. Write down in it how best to use this or that additive - fresh, dried, during heat treatment or after.
Step 3
Remember that French cuisine is unthinkable without sauces. Classify them, start with simple ones, those that can be made with olive oil and spices. Further complicate your task, use wine or cognac, cream, cheeses, broths, eggs. Practice until you master each type of sauce.
Step 4
Use quality products. Only a dish made with fresh ingredients will allow you to experience the sophistication and elegance of French cuisine. Buy fresh meat or freshly caught fish; if only frozen food is available, choose other recipes such as cheese or vegetables.
Step 5
Use alcoholic beverages in your preparation. They are used not only to create sauces, but also for marinating and stewing meat, roasting poultry in them, and producing salad dressings. In addition to traditional red and white wines, the French use cognacs, liqueurs, cider, Calvados or Armagnac. Remember that alcohol is used in cooking not to raise the degree, but to evaporate alcohol and make food acquire a unique refined taste.
