French cuisine really is the definition of what gastronomy is—food grounded in food, culture and tradition. French food also always follows the seasons. Our flavours are derived from what’s in the market, what’s fresh, what we can use.
Beyond being ingredient-driven, it’s also very technique-driven. The flavours are balanced and subtle, and the quintessential French flavours have so many different ways they can be expressed, from very simple, casual fare to more elaborate fine dining.
Each region of France also has its own specialty dish that goes with the wine from that region. There is a delicate balance in flavour, seasoning and composition, made to pair perfectly with either a white or red. Harmony in flavours across food and drink is very sacred to the French.
See also: 11 dining pop-ups to keep an eye out for in the Klang Valley