French cuisine was codified in the 20-th century and become the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in culinary education.
A hors doeuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) and/or dessert, sometimes with a salad offered before the cheese or dessert.
Truffles are a group of valuable and highly sought-after, edible underground fungi. Found in close association with trees, truffes are highly prized as food. They have a smell similar to deep-fried sunflower seeds or walnuts. Truffles Bechamel sauce Bechamel sauce also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine and is used in many recipes of Italian and Bulgarian cuisine, for example lasagne.
Souffle A souffle is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. Fondue is a French dish of melted cheese served in a communal pot over a portable stove, and eaten by dipping long-stemmed forks with bread into the cheese. Fondue Croissant A croissant is a buttery flaky bread roll. Croissants are made of a layered yeast- leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating.
Long loaf (Baguette) Baguette is a long thin loaf of French bread which is usually made from basic lean dough. It varies according to its length and crisp crust. The baguettes are also used for making sandwiches and snacks. Standard baguette has a diameter of about 5 or 6 cm and the usual length of about 65 cm, although baguette can be up to one meter long!