A to Z of French Food : Letter B

Welcome back to The Velvet Runway and this feature where we are delving into the A to Z of French Food : Letter B.

Continuing our delicious journey through French cuisine, this week we’re exploring five iconic foods that start with the letter “B.”

A to Z of French Food : Letter B

From the everyday staple to the sweet and unique, these foods showcase the diversity and richness of French culinary traditions. Let’s take a look at our five delicious French dishes and ingredients that start with the letter “B.”

1. Baguette

It would be impossible to have a series about French Food and not mention the baguette, which is perhaps the most iconic of French breads.

While the exact origin is uncertain, some theories suggest that the idea of a long bread was imported from Vienna in the 19th century. Others believe it originated during the French Revolution, when Napoleon Bonaparte opted for its elongated shape so that soldiers could easily carry it.

Others believe that the modern baguette was influenced by early 20th-century French laws regulating the working hours of bakers. In 1920, a law was passed that prohibited bakers from working before 4 a.m, so in order to ensure that fresh bread could be provided for breakfast, bakers created a loaf that could be prepared and baked quickly. The slender shape of the baguette allowed it to bake faster than traditional round loaves, fitting this need perfectly. However, it took some time for it to be accepted in the countryside where people preferred darker, round bread that could be kept longer.

Whatever its origins there is no doubt that it is now one of France’s most popular and iconic dishes and even has a competition in its honour.

Fun Fact: Each year in Paris, there is a Grand Prix de la Baguette de Tradition Française, a competition to find the best baguette in the city. The winner earns the honor of supplying the French President with baguettes for a year. Baker Xavier Netry was chosen in April 2024 as the 31^st winner of Paris’s annual “Grand Prix de la baguette” prize, beating 172 others contestants.

Baguettes are incredibly versatile. They can be enjoyed simply with butter or jam, dipped in your morning coffee, used to make sandwiches (such as the classic “jambon-beurre“), or served alongside soups and stews. The crisp crust and airy crumb make it perfect for soaking up sauces and spreads.

Fun Fact: In 1993, the French government passed the “Décret Pain,” which specifies traditional ingredients and methods for making a true French baguette.

Whilst baguette is beyond any doubt delicious when it is fresh, what do you do with a day old baguette? Well, my two favourite ideas are:

How to Revive a Stale Baguette

1. Freshen the baguette using the water technique

• Preheat the Oven: Preheat your oven to 350°F (175°C).
• Dampen the Baguette: Lightly moisten the outside of the baguette with water. You can do this by quickly running it under the tap or using a damp cloth to wipe the surface. The goal is to get the crust slightly wet, but not completely soaked.
• Wrap in Foil (Optional): For a softer crust, wrap the baguette loosely in aluminum foil. For a crisper crust, skip this step.
• Bake: Place the baguette in the oven for about 10-15 minutes. If unwrapped, check the baguette at around 8-10 minutes to avoid over-browning.

Or

2. Make mouth-watering garlic bread

Making garlic bread with a day-old baguette is a great way to breathe new life into it. Here’s a simple recipe to turn your stale baguette into delicious garlic bread:

Ingredients:

• 1 day-old baguette
• 1/2 cup (1 stick) unsalted butter, softened
• 4-6 cloves of garlic, minced (adjust to taste)
• 2 tablespoons fresh parsley or rosemary, finely chopped (optional)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup grated cheese (optional)

Instructions:

• Preheat the Oven: Preheat your oven to 375°F (190°C)
• Prepare the Garlic Butter: In a small bowl, combine the softened butter, minced garlic, chopped herbs (if using), salt, and pepper. Mix well until all ingredients are evenly incorporated.

• Prepare the Baguette: Score the baguette into slices about 1-inch thick but so that the baguette remains in one piece
• Spread the Garlic Butter: Generously spread the garlic butter mixture inside the cut slices of the baguette.
• Add Cheese (optional) : If you like, sprinkle the grated cheese over the top of the buttered baguette for extra flavor.
• Wrap in Foil (Optional): For softer garlic bread, wrap the baguette in aluminum foil. For a crispier version, you can bake it without the foil.
• Bake: Place the wrapped or unwrapped baguette on a baking sheet and bake in the preheated oven for about 10-15 minutes. If unwrapped, check the bread at around 10 minutes to ensure it doesn’t burn.
• Serve: Remove from the oven and let it cool for a minute or two. If you baked it in foil, carefully unwrap and slice it.

Insider Tip : For extra flavour, you can add a mix of herbs like oregano or basil to the garlic butter. Adding mozzarella cheese on top can also make a delicious cheesy garlic bread.

2. Boeuf Bourguignon

Boeuf Bourguignon is a rich, slow-cooked beef stew from the Burgundy region of France. The dish is prepared with beef braised in red wine, typically a Burgundy, along with onions, garlic, carrots, mushrooms, and bacon.

Have a look at our traditional French Recipe for Boeuf Bourguignon.

It is usually served as a main course, accompanied by potatoes, pasta, rice and/or crusty bread (such as baguette) to soak up the delicious sauce.

Fun Fact: The recipe for Boeuf Bourguignon was made famous by Julia Child in her cookbook, “Mastering the Art of French Cooking.”

Boeuf bourguignon is a true classic of French cuisine, and while it can now be found in restaurants all over the world and is served by Michelin-starred chefs, it’s still a simple, hearty stew, and a great way to get the whole family together for Sunday lunch.

A Medium- to full-bodied red wine, such as a rich Burgundy or a Bordeaux, are a good pairing for this beef dish, as their rich flavours pair excellently with the tangy taste of the beef.

3. Bêtises de Cambrai

Bêtises de Cambrai are mint-flavored boiled sweets with a unique striped appearance, made in the town of Cambrai in Northern France. Their name translates to “mistakes” of Cambrai.

Legend has it that the candy was created by accident in the 19th century when a confectioner’s apprentice mistakenly added mint to a batch of caramels.

When the apprentice’s mistake was discovered, it was initially considered a “bêtise” or “foolish mistake.” However, the new candies were unexpectedly delicious and what was once a mistake quickly became a sensation.

The Afchain family, recognizing the potential of this accidental creation, began to produce the candies commercially. They cleverly embraced the name “Bêtises de Cambrai,” turning the apprentice’s mistake into a marketing advantage. The candies became immensely popular, not only in Cambrai but throughout France and beyond.

Fun Fact : The original Bêtises de Cambrai are still produced by the Afchain family, who first commercialized the candy in 1830. The unique process includes pulling the sugar to create its characteristic texture and adding stripes by hand

Bêtises de Cambrai are more than just a sweet treat; they are a symbol of the town of Cambrai and an example of how a simple mistake can turn into a beloved tradition. The candies are often given as gifts, packaged in charming, old-fashioned tins that highlight their historical roots.

4. Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew originating from the port of Marseille. It is made with a variety of fish, shellfish, vegetables, and herbs, often served with a side of rouille, a garlicky mayonnaise-like sauce.

The dish is believed to be derived from a simple fish stew made by fishermen using the unsellable/unsold catch of the day. Over time, it evolved into a more complex and celebrated dish.

There are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (Scorpaena scrofa); sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, mullet, or European hake, and usually also includes shellfish and other seafood such as sea urchins, mussels, or octopus. More expensive versions may add lobster, though this was not part of the traditional dish made by Marseille fishers. 

Fun Fact : The name bouillabaisse comes from the Provencal Occitan word “bolhabaissa”, which means to boil and simmer, as when the broth boils, the heat must be lowered so that the fish cooks.

It is typically served as a main course, as the broth is rich and aromatic, making it a hearty and comforting meal.

5. Baba au Rhum

Baba au Rhum is a small yeast cake saturated in rum, often topped with whipped cream or pastry cream.

The origins of Baba au Rhum come from the babka – a yeast cake that can still be found in Poland and Ukraine. In fact, Baba means “grandmother“, while babka roughly translates to “little grandmother.“‘ So how did a Polish cake come to France? And how did it end up soaked in rum?

Well, it owes its first appearance in France to an exiled king, Stanislaus I of Poland, who fled to Alsace in 1709. One legend says that the King added alcohol to a dry babka cake and that’s how rum baba was born, but as with all origin stories, no one knows for sure.

However, we do know that the King’s daughter, Marie, took her pastry chef Nicolas Stohrer to Versailles when she married Louis XV in 1725, and he made rhum baba at the court. In 1730 he opened a bakery in Paris, Patisserie Stohrer, which is still in the 2nd arrondissement of Paris today (51 Rue Montorgueil, 75002 Paris). And it’s still selling its delicious rum babas!

Fun Fact : A traditional baba au rhum is a cork shape. Although you often see ring shapes these are actually Savarins and have a slightly different flavour.

Baba au Rhum is typically served as a dessert. It can be garnished with fresh fruit or served with a side of whipped cream for added indulgence.

A to Z of French Food : Letter B Bonus Drink : Bordeaux Wine

And to finish off this food tour, a brief word about Bordeaux Wine, which is produced in the renowned Bordeaux region in Southwest France. Bordeaux has over 250,000 acres of vineyards, thousands of wine-producing estates (châteaux) and an annual production of approximately 900 million bottles.

Over 86% of Bordeaux wines are red wines made with Merlot, Cabernet Sauvignon and Cabernet Franc. However, Bordeaux is also know for its white wines, such as Sauvignon blanc, Semillion and Sauternes.

If you want to visit one of the wineries you need to book in advance to avoid disappointment. The Bordeaux châteaux which accept visitors, do so by appointment only.

Fun Fact : Every September, the Bordeaux region hosts the Marathon du Médoc, a unique marathon that combines running with wine tasting. It was created in 1985 and takes participants on a tour through the vineyards of Médoc. It is considered “the longest Marathon in the world” because the race is interspersed with several activities: musical breaks with 50 orchestras scattered around the course, 23 wine tasting stops, oyster tasting at the 38th kilometre, and steak at the 39th kilometre. This year it is on September 7th, and notwithstanding participation in all these activities the maximum time allowed to run these 42kms (26 miles) is 6h30!

Final words about A to Z of French Food : Letter B

So there you have it – 5 delicious French foods starting with “B.” Each of these dishes and treats showcases the rich culinary traditions of France, from everyday staples to festive delights. Join us next week as we continue our alphabetical journey through French cuisine with five foods starting with the letter “C.”

Whether you’re a seasoned francophile or new to French food, this series will give you a taste of France’s diverse and delectable offerings.

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Bon appétit!