International Supper Club: France

In 2007 I went on my first international trip to France with my high school french class. This is when I fell in love with international travel. Admittedly, I was a hot mess on the trip. I lost a camera, left an ipod and a shoe in a hotel room, and spent WAY too much money on clothes because I was an international girlie. Despite all this, I fell in love with being in a foreign country—navigating a different language, culture, and food. It’s the best adventure. Sadly, during this time I was a VERY picky eater like spaghetti sauce and noodles needed to be separated picky eater. Thankfully, that has changed but during that trip I didn’t appreciate the food as much as I would have now. I have had the opportunity to enjoy French cuisine at restaurants in the States and through dinner clubs with friends. Now I am excited to try my hand at french cooking and offer some french dishes through the International Supper Club.

French cuisine has a long rich history dating back centuries. Romans introduced the use of garlic, olives, and herbs to the French which laid the foundation for French cooking. As agricultural practices and trade routes expanded, so did French gastronomy with introductions to grapes and wine production, new herbs and spices, and cooking techniques. Then in the 17th century haute cuisine was first introduced in France which laid the foundation for present day French cooking. Haute cuisine emphasizes the use of high quality, fresh ingredients. Other characteristics of haute cuisine are mirepoix (carrots, celery, and onion), new cooking techniques like sauteing and braising, and a variety of sauces. French cuisine and haute cuisine have influenced kitchens around the globe. I’m excited and honored to share this storied history with the International Supper Club.