In France foods cooked on a skewer are called en brochette. Typically brochette is a French style however in some parts of the American south, especially in Louisiana, many types of brochettes are available that are influenced by the classic French style as well as the Creole Louisiana style. Brochette is available in some restaurants and brochette can easily be made at home. This type of food is normally grilled and there are many recipes which can be cooked this way, including beef, chicken and seafood ingredients. However, you will occasionally find some recipes which are roasted or baked. Vegetables and bread can also be skewered.

Whilst we are generally referring to French cuisine here, the general term of Brochette is used to describe many other types of cuisines from different countries. Turkish and Greek brochette recipes include souvlaki and satay in this genre.

Food cooked this way (straight off the skewer) are easily dipped in sauces on the dinner table and then eaten as part of larger platter of foods. Or if the foods have been marinaded beforehand, they are eaten ‘as is’ with a variety of side dishes. Brochette’s are also included at buffet’s depending on hotel management and if they allow this type of food in their in-house restaurants, not just because of the stunning flavors, but also because they are easy to eat straight off the skewer.

French Cuisine

France is renowned for its great cuisine. You will generally find a range of recipes and platters in homes and in restaurants, which differ in from region to region in France. Most of the regional recipes are cooked from food which is produced locally. Where you you want to live in France or rather what may decide where you live in France, could be determined by your preference of food. This is a testament to the French passion for food.

The only country to match France’s diversity in food is China. Having knowledge about French food, can be compared to having knowledge about France itself.

Almost all the famous dishes to come out of France are regional specialties, some of which have become popular throughout the country  itself, like Coq au Vin. While others are mainly enjoyed in the regions in which they originated from. Although regional dishes are served throughout France, the quality of ingredients is usually better from the original region where the dish came from.

There is a such a huge variety of food enjoyed throughout the whole of France, from the very basic baguette and low price wines to platters which include many courses and very expensive wines. Outside of France, there is a common misconception that French recipes and French dining are both complicated and lengthy. But this is not the case – cuisine is generally very basic. But in French restaurants, the lengthy process is always advocated as being the ‘way to eat’ in France.

It simply cannot be disputed have a passion for their food, which is unrivaled by other countries. This tryst is manifested at family get together, particularly on a Sunday. This ‘feast’ is prepared over hours and eaten via numerous courses, and to reiterate – accompanied with a variety of great wines. The topic of discussion at these family gatherings is generally about politics.

French cuisine, or rather the preparation and cooking of these great foods is considered an art. And it is an art which comes naturally to French people. It can be created by anyone from a novice cook, to obviously a top chef who seem to present impossible dishes at restaurant tables!

The French are also famous for their fabulous range of mouth watering desserts, such as Chocolate Eclairs, Lemon Meringue pie and Creme Brulee. Any great French chef seem to be magicians, when improving recipes from other countries such as the Swiss fondue, which was converted to a French fondue. This has been a typical practice for many years.

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