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

[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 simply cannot, in the same line, claim to follow food and admit that you don't know who Thomas Keller is. With the possible exception of Alice Waters, he's the most influential American chef . . . ever.

[Anonymous]

The OP is one of the oddest posts I’ve seen on DCUM.

[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.

Yes, exactly. Beautifully said.

[Anonymous]

Anonymous wrote: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.

No'. It isn't "just" potatoes and beef and some seafood.,

[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.

Who cares if it is "gourmet!" It is delicious!!!

[Anonymous]

Anonymous wrote:

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.

Not that many French restaurants in the U.S.? The DC area alone has a ton of French restaurants! And the fact that you don’t know who Thomas Keller is speaks volumes.

[Anonymous]

Surely OP has heard of Julia Child?

[Anonymous]

French cuisine melts in the mouth, thats whats so good about it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I love french food with such passion. I could happily live in France and live off bread and foie and cheese and steak frites with bernaise etc etc.

I don't really understand why you feel like you have to disparage French food? I of course love Japanese and Vietnamese and Chinese and Filipino and Italian and Mexican and Spanish and German etc etc food as well. Every country brings flavors and techniques to the table that are spectacular and I have learned from all to take back to my own cooking.

LOL though at 'I follow food but have never heard of Thomas Keller'.

Lumpia is wonderful but also kind of a 'peasant food'. Most of the most known and loved dishes in a cuisine are not going to be michelin star complicated dishes, they are the food the children of this generation grew up eating. You should really take your elitism elsewhere OP, seems like you're just full of yourself.

French feel the need to disparage much of the world, so yes, I am just like the French in expressing my opinion openly here. Thomas Keller is nothing to me becasue French food is nothing to me, other than their bread and pastries.

Seems like more of a personal grudge against France and the French then against French food. Pretty weird for a Filipino (guessing based off a lumpia love). Would have assumed you would have bigger beef with China

[Anonymous]

The secret ingredient in French food is butter.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

Bla, bla, must be our French pp here.

“I love food, I follow food. Yet I cannot recognize one of the leading chefs of this generation”.

Perhaps because he cooks worse than me? I was taught by my grandma, born in central Europe in 1910.

You certainly are impressed with yourself, little cowgirl!

[Anonymous]

Anonymous wrote:French cuisine melts in the mouth, thats whats so good about it.

Yes because there is a pound of butter in it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:French cuisine melts in the mouth, thats whats so good about it.

Yes because there is a pound of butter in it.

Yes, this was one of their genius innovations. Vive la France! Avoir le beurre et l'argent du beurre.

[Anonymous]

Anonymous wrote:OP, I agree. I’ve been to some really good French restaurants and the food is fine but I just don’t get excited for it.
Good itialian food, from every region. I could eat every day of my life. If I’m looking at different restaurant menus, frenzy is often my last pick.
And my Italian relatives say the French stole all the pastries from italy.

Right? I agree about Italy, good Italian food in Italy is truly amazing. Perhaps it is because I am from Europe? I am a naturalized American citizen, but I have never heard a single person back home or in Italy rave about the French cuisine. To me, they invented nothing, but the baguette and croissant and I wonder if it was really the Ottomans and Italians who influenced the layered sheet pastries.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

Bla, bla, must be our French pp here.

“I love food, I follow food. Yet I cannot recognize one of the leading chefs of this generation”.

Perhaps because he cooks worse than me? I was taught by my grandma, born in central Europe in 1910.

You certainly are impressed with yourself, little cowgirl!

Wait, am I a cowgirl or a pig feet boiler? Plus, American steak over any French steak, always and forever.