Other than bread/pastry I don't get the fuss about French cuisine

[Anonymous]

I do say their bread and pastry is awesome and kudos to that, but I do not understand any kind of fuss about how great French cuisine is.

It's just potatoes and beef and some sea food by the coast. Nothing special at all and they have to use loads of sauces to make it tasty. Same old Eastern European and German cuisine. Pretty boring cuisine overall with little to no spices. I can't even think of one dish they have other than beef Bourguignon to be honest and that is just a variation of goulash and beef stew.

[Anonymous]

French cuisine varies greatly by region. I personally don’t care much for most Alsatian food, but love the food from the coasts.

[Anonymous]

They use simple seasoning -- salt, pepper,herbs, nuts onions, garlic -- to enhance the flavor of things. And yes, sauces and reductions. It is just a very different approach to food than many Asian or African cuisines (which I also love), but you don't need a million spices for food to taste good. Steak au poive or a steak fried with bernaise are simple but delicious and satisfying. I love green bean prepared the French way with butter and slivers of almonds. Simple dishes with cheese and potatoes can be hearty and satisfying. I also love simple French preparations of fish.

You don't have to love it but there is a reason that French cuisine is considered a jumping off point for chefs from around the world. Being able to elevate simple ingredients to create balanced, flavorful dishes takes skill and thoughtfulness.

It sounds like you just have not had very good French food.

[Anonymous]

have you had a really good french onion soup?

[Anonymous]

Duck a l'orange

Anything en papillote

Duck confit

Anything provencal-style

Cassoulet

[Anonymous]

Anonymous wrote:They use simple seasoning -- salt, pepper,herbs, nuts onions, garlic -- to enhance the flavor of things. And yes, sauces and reductions. It is just a very different approach to food than many Asian or African cuisines (which I also love), but you don't need a million spices for food to taste good. Steak au poive or a steak fried with bernaise are simple but delicious and satisfying. I love green bean prepared the French way with butter and slivers of almonds. Simple dishes with cheese and potatoes can be hearty and satisfying. I also love simple French preparations of fish.

You don't have to love it but there is a reason that French cuisine is considered a jumping off point for chefs from around the world. Being able to elevate simple ingredients to create balanced, flavorful dishes takes skill and thoughtfulness.

It sounds like you just have not had very good French food.

Well said, PP. This thread has me yearning for the bouillabaisse with rouille we had in cities all over the south of France.

[Anonymous]

Anonymous wrote:have you had a really good french onion soup?

In eastern Europe that is called soup for the poorest of the poor, definitely nothing gourmet.

[Anonymous]

Anonymous wrote:They use simple seasoning -- salt, pepper,herbs, nuts onions, garlic -- to enhance the flavor of things. And yes, sauces and reductions. It is just a very different approach to food than many Asian or African cuisines (which I also love), but you don't need a million spices for food to taste good. Steak au poive or a steak fried with bernaise are simple but delicious and satisfying. I love green bean prepared the French way with butter and slivers of almonds. Simple dishes with cheese and potatoes can be hearty and satisfying. I also love simple French preparations of fish.

You don't have to love it but there is a reason that French cuisine is considered a jumping off point for chefs from around the world. Being able to elevate simple ingredients to create balanced, flavorful dishes takes skill and thoughtfulness.

It sounds like you just have not had very good French food.

Perhaps, or perhaps there is a reason there are not that many French restaurants in the U.S. We make way better steak in the U.S.

[Anonymous]

Anonymous wrote:

Anonymous wrote:have you had a really good french onion soup?

In eastern Europe that is called soup for the poorest of the poor, definitely nothing gourmet.

That’s not really much of an insult.

[Anonymous]

Anonymous wrote:

Anonymous wrote:have you had a really good french onion soup?

In eastern Europe that is called soup for the poorest of the poor, definitely nothing gourmet.

Tell that to Thomas Keller.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:have you had a really good french onion soup?

In eastern Europe that is called soup for the poorest of the poor, definitely nothing gourmet.

Tell that to Thomas Keller.

Who is he? I mean I just had to google him, and honestly, I love food, I follow food. If I don't know about him, most Americans don't know about him and zee French cuisine.
Give me lumpia or Pho and I know it and most Americans know it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:have you had a really good french onion soup?

In eastern Europe that is called soup for the poorest of the poor, definitely nothing gourmet.

That’s not really much of an insult.

IMO it is. If you best dish if Russian dish for the poor that nobody actually likes to eat...

[Anonymous]

Anonymous wrote:

Anonymous wrote:have you had a really good french onion soup?

In eastern Europe that is called soup for the poorest of the poor, definitely nothing gourmet.

But Oh, so GoOOd! Who cares if it's poor man's soup?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:have you had a really good french onion soup?

In eastern Europe that is called soup for the poorest of the poor, definitely nothing gourmet.

That’s not really much of an insult.

IMO it is. If you best dish if Russian dish for the poor that nobody actually likes to eat...

Agree it’s not an insult whatsoever. Many of the most delicious and popular regional dishes originated as creative ways to stretch expensive ingredients or to make cheap plentiful ingredients delicious. Bouillabaisse, paella, ratatouille, risotto, jambalaya, gumbo, bibimbap, barbecue and tons of soul food. I could go on. All had humble beginnings and are now renowned in their respective cuisines.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:have you had a really good french onion soup?

In eastern Europe that is called soup for the poorest of the poor, definitely nothing gourmet.

Tell that to Thomas Keller.

Who is he? I mean I just had to google him, and honestly, I love food, I follow food. If I don't know about him, most Americans don't know about him and zee French cuisine.
Give me lumpia or Pho and I know it and most Americans know it.

You should stop before your embarrass yourself any further.