Is French cuisine overrated?

>It has had a massive influence on contemporary cuisine, the french culinary tradition has honestly in one way or another influenced every kitchen in the western world.

In what way?

>We still use french terms for positions, apparatus, techniques, and ingredients in english (and polish to a lesser extent) professional kitchens.

We don´t

If you want something close to authentic french food order orange chicken from your local chinese takeout place and get them to replace chicken with duck, that's pretty much duck a la ronge.

Also anyone who says crepes are full of shit, crepes are a Breton dish (I'm not joking, Bretons are a real group of people, they're celts)

For spanish try paella or ropa vieja

>in what way
Introducing wine snobbery and fart sniffery to the world

>that butthurt Celtic pride guy
Give it a rest, you aren't a real people. Even Furfags have more 'culture' than you

The French aren't real people, they literally have no culture to call their own apart from buttchugging overpriced wine and being massive fags.

It's not even Celtic pride, it's more that the French are taking credit where it isn't due, they have done this to so many other cultures it's hard to list them all.

>they have literally no culture to call their own
Says the guy who thinks his ugly tattoos and shitty ''''music'''' is a culture

Maybe if you weren't so busy defending celtic ''''culture'''' on the internet you'd realize that basically every nation state in Europe contains lands that were once somewhat more autonomous than they are today, that centralization of power is an unstoppable trend, that an amalgam of ethnic groups makes up each country, and that your fantasy fiction graphic novels are not history books.

go be a dumbass somewhere else

>and that your fantasy fiction graphic novels are not history books.
you've gone too far anonymous

Pretty much all "Celtic" tattoo's are shit, trashy and insanely inauthentic to actual Celtic design and modern interpretation of Celtic music is pretty shit.

You must be French, if you weren't such a homo and stopped taking it up the ass for one minute maybe you'd be able to do a little bit of research on the Bretons in between your shitposting sessions and assblasting sessions with Jamal and Ahmed or do you really believe Brittany actually belongs to the french.

Stop calling things you don't like fantasy fiction graphic novels, the Bretons were a real group of people that have been fucked over by the french, even though they aren't mentioned much in history they still exist no matter how much you stick your fingers in your ears and say "LALALALALA THAT'S NOT TRUE LALALALALA I'M NOT LISTENING"

>he doesn't subscribe to my inane fantasy ''''culture''''' therefore he must be french
Sure thing tattoo boy. Go listen to some Enya and relax.

No, you just sound like a typical arrogant frenchman saying that anything you don't know enough about is bullshit etc.

Either that or you are an uneducated yankee fuck

not very convincing

I'm an educated yankee fuck, and I enjoy FRENCH foods like crepes, kouign amman, and so on.

Your irrational attachment to graphic novels is sad. You should at least pretend to be Basque or something, at least a real culture not a fake made up one like the so-called '''''celts''''

>for example the crepe/galette was stolen from Brittany
Every single European country makes pancakes. There's evidence the Ancient Greeks made pancakes in the 5th century BC. Brittany didn't invent pancakes. The French didn't either, but then again they never claimed that. It's not as if crepes define French cuisine.

>t I don´t find it any better or worse than other European cuisine
Might be because most european cuisine is heavily influenced by french cuisine by now.
Unless you mean traditional dishes.

Kouign amann is a Celtic name, the fact you try to deny that Celtic culture doesn't exist while using Celtic words is just fucking astounding

>Might be because most european cuisine is heavily influenced by french cuisine by now.
>In what way?

For what purpose are you citing this way? Are you drunk?

It is a type of pancake yes but the crepe originated in Brittany, the preparation of traditional crepes differs a bit from normal pancakes

2 people have claimed that it heavily influenced all Western European cuisines.

Give convincing examples please

>muh tattoos
It's a French name, tattoo boy. Go find another subjugated ''''culture''''' to pretend to be, this time pick one that isn't a figment of some horny graphic novelist's imagination.

>The name derives from the Breton language words for cake ('kouign') and butter ('amann'). The Welsh equivalent is the etymologically identical Cacan menyn, literally 'cake (of) butter'.

Suck my balls yankee fuck, go find a better culture to jerk off to over the nonexistant french culture, there are so many other superior cultures you can furiously beat your one inch warrior to.

en.wikipedia.org/wiki/French_cuisine
I know it's wikipedia.
But it's still correct.

In fact why don't you try Japanese, there's enough autism in the sushi culture to keep you going for years

Yes, so nonexistent that they have crepes, kouign amman, and special underwater boats that shoot nuclear missiles, while you have... tattoos, enya, and a whole lotta butthurt

There really needs to be a containment board for all these graphic novel otaku who scream about how "Spanish" isn't a language and Alexander the Great wasn't really Greek

>During that time, French cuisine was heavily influenced by Italian cuisine.

Can´t find, pls help

GTFO of my thread.

>In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.

Why would you cherrypick something like that?
Fuck off if you're just going to shitpost.
French cuisine is what led to modern day gastronomy, fucking deal with it.

Maybe if you used the internet for things other than french gay scat porn and browsing Veeky Forums you might find something new about the history of the world other than the drivel you were taught in your abysmal public school system.

You really should educate yourself on world history or are you too "smart" to learn anything new

I live in Spain. Spanish food is much less consistent across the country, and lends itself to a lot of regional differences.

Probably the most well-known "national" dish is paella, but paella still has a lot variations. Valencian paella is the one paella most people think of then they think paella, and is typically made with shellfish, while paella where I live is more typically made with chicken or rabbit.

Embutidos, which is Spanish charcuterie, is also fairly easy to find across the country, but every comunidad and sometimes individual provinces have unique embutidos. The most common are jamon iberico and jamon serrano, which are dry hams, as well as chorizo and salchichon.

Otherwise, like I said, cuisine gets very regional. Basque cuisine is distinct from the rest of Spain, Leonese cuisine is distinct, Galician cuisine is distinct, etc. etc. etc.

Ropa Vieja is Caribbean, not Spanish.

Shit, really, my mistake, I had it somewhere and I thought it was a spanish place or something cause they had other spanish dishes on the menu too.

Sorry I didn't play along with your delusional view of reality. Maybe you can argue with this guy since he seems to think sub-regions of a country are still a part of that country Meanwhile here's some more nonexistent FRENCH culture taking place in Breast, FRANCE

It's common in some parts of the US to refer to caribbean hispanics as "spanish" due to some historical anachronisms, racism, and ignorance

Have fun being an uneducated American francophile moron buddy, I'm sure if you shill hard for the french they might accept you one day.

Wasn't even in the US, was at a restaurant in Melbourne Australia

Yes I'm a Francophile just like I'm an Anglophile for thinking that Sealand isn't a real country

Enya fans, ladies and gents

it happens, particularly because Caribbean cuisines exchange a lot more amongst each other, and there is Spanish influence.

but I can tell you firsthand, ropa vieja is not a thing you can very typically get in Spain. I wish it was, because I miss Caribbean food.

I don't even know who the fuck Enya even is let alone why you keep mentioning her as if she represents Celtic culture at all.

>Ropa Vieja is Caribbean, not Spanish.

It's also popular in the Canaries

>better or worse than other European cuisines
well, it's vastly different than eastern european cuisine. It has access to warmer climate veggies, herbs, and luscious fruits throughout most of the year.

Frankly, as the terrain becomes more rocky, wintry, arid, or limiting, the food can get less diverse except where trade fills in the deficient. When food isn't diverse, you can get kind of bored if that's your only choice. I posit this is why butter chicken/curry is so popular in England, it's a welcome flavor burst from more hearty and similar daily menus of traditional English cuisine.

>Traditional French, Italian, and Spanish cuisine are the top 3 in Europe on account of their lack of aversion to vegetable matter.
This.
I wouldn't argue with that whatsoever. The other cuisines are more like "when in the mood" or "when in town" deliciousness, a couple good things at a time like Moules Frites, or smoked salmon and awesome smorbrod choices. Both are heavenly, but they are part of something that would get old fast if that's all you had to eat.

Some french terms include
Sous, commis, chef de partie
Saute, blanche, sous vide, flambe
Bain marie, mandoline,
Mirepoix, jus, bouillon, panee, bavette, entrecote, other cuts
Hors d'oeurves
This is off the top of my head, and not including the countless recipes and styles prevalent across the world.

I've never really tried much Caribbean food, there's not much of it here in Melbourne which is a bit of a shame, I really wanna try jerk chicken

actually, that makes a lot of sense. Canarians in particular exchanged a lot with the Caribbean.

Hell, even the term "Chef" derives from French.

There's also the classic "mother sauces" like bechamel, mornay, etc. Roux. Boudin sausage. The list goes on....

>I really wanna try jerk chicken

So google some recipes and make it yourself.

>kouign amman
oo, I never knew what that was called. Thank you user.

What I would love the name of....those cookies from brittany region that are buttery shortbread cookies but have corn meal in the batter. They are sweet and very crisp.

Yes and we are writing with arabic numerals and latin letters.

Does not mean I face Mecca and pray to Allah 5x/day

Good idea

This guy

They're just called Breton butter biscuits/cookies or palets breton

Of course he's going to say that, it's just a social nicety because otherwise people will think he's arrogant. It's like when they interview the sports superstar and he says "oh I'm really just a klutz lol" or they interview the most beautiful supermodel and she goes "well, they SAY I'm pretty but I don't really know"

Are you really this retarded?

Based on the fact that he feels the need to put on a tripcode to post it's very likely

Headline was: French cooking: Outdated and overrated?

Maybe?

I'd base it on the fact that he's trying to argue against established facts.

Obviously you are.

I feel like some francophile foodies can´t handle the truth.

>palets breton
Thank you user. Now I have a google search term. I appreciate it.

I'm actually the Breton guy, I think the french are fags

It has nothing to do with liking frogs or not.
It's fact.

I live like 5km away from France atm and every French dish I tried was quite lackluster, hence my question.

Maybe the fancy haute cuisine is a different world.
But again who wears haute couture?

You fucking dunce, the formats, methods, and techniques of classical french cuisine form the basis of any decent professional kitchen and you'd know that had you stepped in one and/or read larousse. I don't even like the classic french dishes that much, but anyone ignorant of the role it played on contemporary cuisine should open a book.

No worries mate, I'm not too sure whether the recipe is supposed to have cornmeal though, Bretons usually used buckwheat flour or just normal flour, I've never heard of the Bretons growing corn historically or them using any corn products in their food.

Another traditional Breton sweet you might wanna try is "far breton", it's kinda like a flan

Yeah ok.
But again are PRESENT DAY French dishes any better then these of other European countries?

Short answer; no, long answer; no.

People like to glorify French cuisine and make it out as if it's gods gift to the culinary world, it's just food at the end of the day and all that matters is the taste of the dish in front of you.

understanding the influence of French cuisine on professional kitchens is different than talking about whether or not French cuisine is, in and of itself, good

influence and quality are two different conversations; you're arguing about the importance of French cuisine to modern cooking, but OP is about French food itself bud

>influence and quality are two different conversations; you're arguing about the importance of French cuisine to modern cooking, but OP is about French food itself bud

Yes excatly that.
Sorry as you can see I am not a native english speaker.

No doubt the French contributed much to modern cooking. Like the Greek did with natural sciences.

But modern day Greek scientists are well....

what are you even talking about? all I said was "Spanish cuisine" has a lot more regional variation than most people assume.

He's a retard, don't mind him

Right. SPANISH cuisine, not 'boo hoo muh graphic novels, the visigoths invented molecular gastronomy'

>spanish food
>good

Niggle you contested the influence. As for the quality I would say they have the most refined, widespread restaurant tradition in Europe. There exists good food everywhere, and the flavours are largely preferance, but I would say it is easier to find an excellent restaurant in France than anywhere else.

Extremely overrated. Probably the most overrated food in existence. That doesn't mean it's not good, there's just nothing very exciting about it. It's great for people who love rich, fatty, buttery dishes, and that's about it.

>It's great for people who love rich, fatty, buttery dishes, and that's about it.
Yes and all vegetarian food resembles "the Moosewood Cookbook"

t. fellow time traveler from 1975 middle america

> a la range

What french cuisine is there besides the bread, pastries and dessert? I guess there's french onion soup which is probably a bastardization of french cuisine but what else is there?

I don't think I've had french cuisine otherwise.

get the fuck out of this board, pleb

doing anything with garlic, onion, celery or carrot? you're probably working with a french dish or a derivative. In fact, almost all food is a french derivative

I live in a city but I've just never gone to the few french restaurants around. Most restaurants here are American, Greek, some sort of Spanish, Italian or some kind of East Asian restaurant.

I've had quiche a handful of times but that's really it.

Wow really? The French take food pretty seriously. French cheeses, duck everything, coq au vin, beef bourguignon, pot au feu, etc.

>I've just never gone to the few french restaurants
GET OUT GET OUT GET OUT

Nice animu, fag.

Just name some good meat, vegetable and grain french cuisine. Do french people actually eat their own kind of pasta? Do they eat rice? What is their staple food?

I spent some time in rural France visiting a friend, and the food was so plain.
>muh fresh local ingredients
A local cow doesn't taste better just because it's local. And I'll take Buddha's delight over ratatouille any day of the week. The best thing I ate in my time there were sausages handmade by an English pig farmer. Good God, and what is up with their operating hours. If it's not national eating time, you're shit out of luck.

You forgot the most important one

Bread, dumbass. That's why there's a bakery on every corner.

Hey dumbass:

>What french cuisine is there besides the bread, pastries and dessert?
>besides the bread

There's just so much variety it's hard to start. French cuisine isn't like Italian or Chinese that's been shoehorned into 4 or 5 dishes.

I hope someone drowns me in Armagnac too.