The Cuisine du Terroir is the kitchen that prioritizes ingredients and high-quality products found in the same region where the dish is prepared and the recipes of the local peasant tradition, retaining its uniqueness and originality printing.
The great contrast between the cuisine of the countryside and the city reflects, to a large extent, differences in purchasing power.
As a result of this difference in purchasing power, regional cuisine has always been more uncomplicated, in contrast to what is practiced in the city, as there is more access to a greater diversity of products from the bourgeoisie, and thus make a much more elaborate cuisine.
The word terroir has as its etymological origin the French root “terr,” from the classical Latin “territorium,” whose meaning is the area of a political circumscription, also found in terms such as Terre (land, soil), terrain (ground).
Instead, it refers to a limited amount of land considered from the point of view of its suitability for agriculture and particularly for viticulture; planting vines for wine production or table grapes and raisins.
As well as the designation of a plot of certain physical homogeneity by natural geologic attributes the s, topographical, climatic the s, microclimátic the s and everyone else, including the result of intervention human as drainage canals, irrigation channels, etc.
Therefore, Cuisine du Terroir is a cuisine that presents an intimate relationship between the kitchen and the soil, the microclimate, and the ingredients that are genuinely derived from them through its dishes and inputs.
In other words, ingredients or products with a local identity are necessarily produced by a local farmer with full knowledge of the “terroir” of his relatively small and well-defined region.
Therefore, the Cuisine du Terroir is the revival of traditional French cuisine painted the present and cultural influences regional. A blend of historical roots with modernity.
Many of its revenue from today are of personal nature of Chefs and cooks its origin in the traditions handed down from generation to generation.
Cuisine du Terroir – The diverse French cuisine
The culinary diversity of the Cuisine du Terroir comes from respectable different geographical features and climate of France and valuation of the raw material fresh and the particular characteristics cuisines regional.
A plurality of ingredients and preparation added the neighboring and more distant influences as North Africa and China that result in true regional classics.
France is divided into four large dining areas with diversified local culinary presenting different and meaningful ways of cooking.
But all of them, without exception, keep the quality and flavor of the ingredients. The immutable principle of French gastronomy!
Cuisine du Terroir – A gastronomic trend in France
A significant trend in French gastronomy that has been growing and strengthening the twenty-first century is the challenge to the standardization of taste due to globalization.
This movement, called Cuisine du Terroir, is based on the concern with preserving regional products and production methods that are unique and irreplaceable in the formation of the country’s gastronomy and culture.
A new culture, as opposed to the use of products imposed by the market, is merely for costs and profitability reasons.
The classic French cuisine is known worldwide for its always very elaborate dishes.
And because d plates of Cuisine du Terroir are not always so elaborate, almost always their plates not were recognized as belonging to the cuisine of France and many of them, even if do were present, give us menus and many French restaurants, both as national or dishes as regional.
But this reality is precisely the motor driver and very motivating this new trend.
This is because the regional cuisine carries a picture far removed from what today is known as Gallic cuisine that has a significant influence on Nouvelle Cuisine that has dominated the menus of most restores urban before throughout France.
What, for many years, concealed the richness of flavors of Cuisine du Terroir from a large part of the urban population, most likely because of the relatively long execution time,
This new culinary trend has excited many great Chefs by the idea of reconciling tradition with innovation.
Even more, in order not to be misread the original recipes in their content, and so give a better appearance as, for example, the return of pots and pans.
Placed the table with exemplary cleanliness and presented a stew that showed the plated elements with rich color and attractive contrasts.
Many Chefs take this task to themselves.
The basic rule is that the presentation is as reliable as possible to its source and more elaborate plating proper to the classic cuisine and Nouvelle Cuisine.
Many chefs are champions of Cuisine du Terroir, the rebirth of traditional French regional cuisine, in particular the renowned Paul Bocuse, recently deceased, and Allan Ducasse,
Why Paul Bocuse and Allan Ducasse defend Cuisine du Terroir ?
Many Chefs of France, especially the renowned Paul Bocuse and Ducasse Allan, defend the Cuisine du Terroir because a large portion of French does not give value to the traditions of regional gastronomic, which almost got forgotten.
For those chefs, regional cuisine should be preserved for being the traditional cuisine that gave the French kitchen the recognition and acclaim worldwide unquestionable.
Cuisine Bourgeoise, Nouvelle Cuisine, Cuisine du Terroir and current French cuisine
The Cuisine Bourgeoise, the Bourgeois Kitchen, includes all the classic dishes of French cuisine that are not necessarily regional and underwent adaptations for decades to satisfy the palate of the most affluent classes of France.
A type of food that requires rich and complex cooking techniques that includes cream-based sauces.
At the top of Cuisine Bourgeoise is what is known as haute cuisine. An extremely complex and refined way of preparing food and managing the kitchen.
Many people associate French cuisine as one kind of dish usually served outside under the name “French Cuisine.”
This is an incorrect association because they mistakenly imagine that typical French food only involves complex techniques and rich dishes.
The dishes of this kitchen are usually placed at the table on special occasions, while typical meals and every day are effortless.
The Nouvelle Cuisine was a gastronomic movement developed in the 1970s that revolutionized the traditional cuisine of France.
A new cuisine influenced by Chefs like Paul Bocuse and Pierre Troisgros is characterized by shorter preparation times, less cooking time, fresh vegetables, lighter sauces, fewer calories, and smaller portions presented in a refined, decorative and creative way.
That changed the so-called haute cuisine in cooking and assembling and presenting the dishes, highlighting the natural flavor of the food, reducing the use of fats and heavy sauces.
An inventive cuisine that incorporates techniques and combinations from other countries, especially Asia.
The Nouvelle Cuisine introduced a healthier diet and came to value the regional cuisines, making room for the establishment of Cuisine du Terroir.
Cuisine du Terroir
The Cuisine du Terroir, in short, is a gastronomic modality that covers the regional specialties from all over France using which is based on the use of high-quality products and the peasant tradition.
This cuisine is full of contrasts that embarks from the cuisine of the south of France located between Geneva and Bordeaux that differs from the cuisine of the Nordic regions by using olive oil instead of butter.
Already, in the regions of the borders of France with Germany and Belgium dominated wine and the kitchen where beer is the use of as an ingredient.
Many dishes are unidentified or with little identification with the stereotypes of French cuisine because they are pretty different from what was previously the maxim on the menus of restaurants spread and much appreciated all over the planet.
The French Cuisine Nowadays
Characterized by its enormous diversity of different cuisines, French food is considered the chela more elegant style and refined in the world and known for its classical and Provencal styles.
However, like fashion, culinary trends in France also undergo temporal changes.
Currently, the emphasis given to the so-called Cuisine du Terroir is clear, a tasty return to traditional rustic cuisine and the focus on rustic presentation and the flavors of products from the land that had fallen into oblivion.
Cuisine du Terroir, the revival of the traditions of French regional cooking that has become the new trend menu not only on French territory but on every continent.
The cuisine reveals to the world all the traditional and different flavors from different regions of France.
Anyone who tastes approves and feels instigated to try many more rich and traditional flavors of this French peasant cuisine. the Cuisine du Terroir .