Philosophie Francaise

FM Staff

Think of French food —of croissants, wine and cheese, creamy sauces. Then, turn your mind to the so-called French Paradox that has fascinated Amercans. How do the French stay so fit —and healthy —while eating all that cream and butter?

The answer is in their lifestyle — plenty of walking, an emphasis on seasonal produce and a preference for small portions.

And, contrary to popular belief, cooking in the “French style ” is not hard, it ’s simply a matter of practice, practice, practice.

Today, the most successful “French ” chefs in America are those who continually hone classic culinary technique and judiciously incorporate local flavor while keeping healthfulness in mind. (See the cookbooks below for great sources of recipes, both classic and contemporary.) For example, Frank Stitt, a chef in Birminghan, AL, worked with both Alice Waters (of Chez Panisse fame) and Richard Olney, considered one of the great French chefs. Stitt combines Provencal flavor with southern influence in his four restaurants. Here Parmesan stone-ground grits meld with wild mushrooms, crouton and Red Eye gravy, the trout is served with brown butter, capers and Brabant potatoes (a signature southern recipe);and the salad consists of roasted beets, white bean purée and pecan pesto. It is an excellent example of American ingenuity and French culinary panache!