Provenance · Volume III
The French Canon
One thousand and thirty-three entries
Contents
I4
IIopening
IIIopening
IV86
V943
VIopening
VIIopening
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
The Table & Service
How the food is served and eaten.
The Thread
Where this canon connects to others.
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume III · contents
French · V The Canonical Dishes
The Classical Repertoire
Four hundred and ninety-seven entries · page 8 of 9
Pain BriochéPain au LaitPain au ChocolatSavarinSavarin and Baba: Yeast Sponge and Syrup SaturationPain aux RaisinsChausson aux PommesOranaisOran, AlgeriaGalette des Rois (Epiphany — French King Cake)FrancePain de CampagneRiz au Lait de Coquelicot (French Mother's Day — Rose Petal Rice Pudding)FrancePain FenduChicken Thighs Braised in White Wine (Naturally Gluten-Free)FrancePain PoilânePain TabatièrePain de MéteilRessuageBuée (Steam Management)Température de BaseApprêt sur CoucheBanneton et BrotformEnfournementConservation et RassissementTaux de Cendres (Ash Content and French Flour Types)Dorure (Egg Wash and Glazing)Autolyse: Pre-Hydration for Gluten DevelopmentSourdough Starter: The Living CultureSourdough BreadCroissantsVienna and ParisCroissant — The Butter Window and the 27-Layer RuleThe Croissant Cross-Section — Reading a Viennoiserie DiagnosticMacaron: The Aged White and the FootParisMichel Guérard and Cuisine MinceurDucasse's Mediterranean precision cookingAlain Chapel — The Perfectionist's PerfectionistThe Troisgros Dynasty and Cuisine of AcidityGault & Millau and the Ten Commandments of Nouvelle CuisineGaston Lenôtre and the Lightening of French PastryLa Nouvelle Cuisine: The Revolution and Its AftermathPhilippe Conticini and the Deconstruction of ClassicsEscoffier: La Philosophie du Grand ChefPhilippe Conticini's Texture Theory — Why Every Bite Must Have a SequenceLes Fonds de Cuisine: Escoffier's Stock SystemAlain Passard and the Vegetable RevolutionHervé This and Molecular GastronomyPierre Gagnaire — The Artist-ChefThe Japanese Influence on Modern French CuisineThe Bistronomie MovementThe Pain au Levain RevivalThe Modern French Pastry RevolutionThe Entremets Revolution — Modern French Layered CakesWhat Japanese Pastry Did to French Pastry — The Refinement of the RefinementThe French Regional Pastry Map — What Paris Does Not KnowThe Combi Oven and Professional Kitchen TechnologyYann Couvreur and Natural PastryFermentation in the Modern French KitchenThe Ferrandi Transmission — What French Pastry School Teaches That No Book DoesThe CAP Pâtissier — What France Demands Before You Are Called a Pastry ChefSustainable Gastronomy and Waste ReductionThe Provenance Pastry Manifesto — What French Pastry Is Actually Teaching
V · The Canonical Dishes · 1 of 19Next chapter → Alsace
The Classical Repertoire
497 entries · page 8 of 9
Pain BriochéPain au LaitPain au ChocolatSavarinSavarin and Baba: Yeast Sponge and Syrup SaturationPain aux RaisinsChausson aux PommesOranaisOran, AlgeriaGalette des Rois (Epiphany — French King Cake)FrancePain de CampagneRiz au Lait de Coquelicot (French Mother's Day — Rose Petal Rice Pudding)FrancePain FenduChicken Thighs Braised in White Wine (Naturally Gluten-Free)FrancePain PoilânePain TabatièrePain de MéteilRessuageBuée (Steam Management)Température de BaseApprêt sur CoucheBanneton et BrotformEnfournementConservation et RassissementTaux de Cendres (Ash Content and French Flour Types)Dorure (Egg Wash and Glazing)Autolyse: Pre-Hydration for Gluten DevelopmentSourdough Starter: The Living CultureSourdough BreadCroissantsVienna and ParisCroissant — The Butter Window and the 27-Layer RuleThe Croissant Cross-Section — Reading a Viennoiserie DiagnosticMacaron: The Aged White and the FootParisMichel Guérard and Cuisine MinceurDucasse's Mediterranean precision cookingAlain Chapel — The Perfectionist's PerfectionistThe Troisgros Dynasty and Cuisine of AcidityGault & Millau and the Ten Commandments of Nouvelle CuisineGaston Lenôtre and the Lightening of French PastryLa Nouvelle Cuisine: The Revolution and Its AftermathPhilippe Conticini and the Deconstruction of ClassicsEscoffier: La Philosophie du Grand ChefPhilippe Conticini's Texture Theory — Why Every Bite Must Have a SequenceLes Fonds de Cuisine: Escoffier's Stock SystemAlain Passard and the Vegetable RevolutionHervé This and Molecular GastronomyPierre Gagnaire — The Artist-ChefThe Japanese Influence on Modern French CuisineThe Bistronomie MovementThe Pain au Levain RevivalThe Modern French Pastry RevolutionThe Entremets Revolution — Modern French Layered CakesWhat Japanese Pastry Did to French Pastry — The Refinement of the RefinementThe French Regional Pastry Map — What Paris Does Not KnowThe Combi Oven and Professional Kitchen TechnologyYann Couvreur and Natural PastryFermentation in the Modern French KitchenThe Ferrandi Transmission — What French Pastry School Teaches That No Book DoesThe CAP Pâtissier — What France Demands Before You Are Called a Pastry ChefSustainable Gastronomy and Waste ReductionThe Provenance Pastry Manifesto — What French Pastry Is Actually Teaching