French chefs
Parisian kitchen masters
French chefs are cooks trained in or practicing French culinary traditions, which have dominated Western fine dining since the 19th century.
The phrase often carries connotations of classical technique, rigorous training, and kitchen hierarchy: The restaurant brought in French chefs to elevate the menu.
It can imply both prestige and stereotype—the temperamental perfectionist in a toque.
- cassouletFrench white bean stew
- bouillabaisseMarseille fish and shellfish stew
- braisingSear, then simmer covered
- terrineMolded savory loaf
- EscoffierPioneering French culinary master
poaching · confit · brigade de cuisine · sous-vide · foie gras · toque · sautéing · mise en place · Le Cordon Bleu · cordon bleu · ratatouille · coq au vin · escargot · julienne · Michelin · flambéing · Grand Marnier · truffles
- French Livesliterary figures, cultural icons
- French cuisinebaguette, croissant, coq au vin, crepe suzette, croissants
- French Culturebaguette, baguettes, beret, berets, brie