THE FRENCH CONFECTION

The Art of French Cooking at Home

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French cooking has long enjoyed a reputation for refinement, precision and, to many home cooks, intimidation. Words like soufflé, bourguignon, confit and velouté sound like culinary gatekeepers intended to keep laymen out of French cooking. Yet the truth is simpler and far more liberating: at its heart, French cuisine is simply about coaxing flavour from good ingredients, applying a handful of core techniques, and trusting your senses. You do not need a professional kitchen or training in Lyon or Paris to cook French food. You only need a few guiding principles, some patience, balance, and the willingness to taste as you go.

START WITH INGREDIENTS THAT MATTER

French cooking begins before you turn on the stove. It starts at the market. Fresh, local, seasonal produce is the foundation of every French dish. Indeed, the French culinary tradition is deeply rooted in respect for produce – vegetables at their seasonal peak, butter that is creamy, and herbs that are fresh and fragrant. When the ingredients are good, the recipes become simpler.

In France, the locals adhere strictly to seasonal eating, avoiding out-of-season items. There are different produce for spring (printemps) – asparagus, peas, artichokes, radishes, morel mushrooms, fresh herbs, and early potatoes; summer (été) – tomatoes, zucchini, eggplant, bell peppers, green beans, melons, and apricots; autumn (automne) – wild mushrooms, root vegetables, squash/pumpkin, apples, pears, and walnuts; and winter (hiver) – leeks, cabbages, chicory/endives, potatoes, citrus fruits, and chestnuts.