A to Z of French Food : Letter C

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

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

A to Z of French Food : Letter C

Let’s take a look at five iconic French foods that begin with the letter C : Croissant, Coq au Vin, Camembert, Cassoulet and Crème Brûlée, along with one of France’s most iconic (and my favourite) drink, Champagne.

1. Croissant

Last week we looked at one of France’s most iconic breads, the baguette, and this week we’re taking a look at one of France’s most iconic pastries, the Croissant.

Although the croissant is now considered to be typically French, it actually has its roots in Austria, with the kipferl. The name “Kipferl” comes from the German word “Kipf,” which means “crescent.” There are various legends about the creation of Kipferl, including one that ties its shape to the crescent moon symbol of the Ottoman Empire, celebrating a military victory over the Ottomans.

Fun Fact: The croissant’s crescent shape stems from the Austrian Kipferl and was designed to mimic the crescent moon on the Ottoman flag, celebrating the victory of the Austrians over the Ottomans in the Battle of Vienna

There are several legends and anecdotes about how this pastry made its way to France. One popular story credits Marie Antoinette, the Austrian princess who married King Louis XVI of France, with introducing the Kipferl to the French court.

According to this tale, Marie Antoinette missed her homeland and requested that her bakers prepare her favorite Austrian pastries, including the Kipferl. The French bakers adapted the recipe, and it gradually gained popularity among the French nobility and then the general public.

However, there is no historical evidence to back this up and the earliest recorded introduction of the kipferl to France occurred in 1839, when Austrian artillery officer August Zang founded a Viennese bakery in Paris, called “Boulangerie Viennoise.”

Later, in 1915, Sylvain Claudius Goy recorded the first-known French version of the croissant recipe, and transformed the original Zang recipe to use a laminated yeast dough (involving layering butter and dough to create thin, flaky layers of pastry) instead of a brioche dough.

However, the croissant arrived in France it has certainly earned its place as one of France’s most loved pastries, and is typically enjoyed as a breakfast pastry, best served warm with a cup of coffee. It can be eaten plain or with butter, jam, or chocolate.

The typical French Croissant is made from just five key ingredients: Flour, yeast, milk, sugar and butter (and salt to taste).

Method

•   Prepare a dough with flour, yeast, milk, sugar, and salt. Allow it to rise.
•   Roll out the dough and incorporate butter through a process of folding and rolling to create layers.
•   Shape the dough into crescents and let it rise again.
•   Bake until golden brown.

The traditional croissant has evolved over time giving rise to a variety of sweet and savoury croissants, that can be served at all times of the day from breakfast through to lunch and for afternoon tea (called goûter in France). Have a look at some of the delicious variations on the standard croissant below.

Traditional Butter Croissant (Croissant au Beurre) : The classic croissant, made with high-quality butter, boasts a flaky, golden crust and a tender, buttery interior. Enjoy it ‘au naturel’ or with jam or nutella.

Almond Croissant (Croissant aux Amandes): This variety (initially developed by bakers as a way to use day old croissants) is filled with a rich almond paste (frangipane) and topped with sliced almonds and a dusting of powdered sugar.

Ham and Cheese Croissant (Croissant Jambon-Fromage): This savoury variation includes slices of ham and cheese (often Gruyère or Swiss) rolled into the dough before baking, and is ideal for a quick lunch or a savory snack.

Spinach and Goats Cheese Croissant (Croissant épinards-chèvre): This savoury variation is filled with a thin layer of sour cream, spinach and goat cheese and slowly baked in the oven and is ideal for a quick lunch or a savory snack.

Butterfly Croissant (Croissant Papillon) : This sweet croissant is sprinkled with sugar or cinnamon before baking, which caramelizes to give the croissant a sugary, crunchy crust, and makes a delicous dessert or sweet treat, perfect with a cup of coffee or tea.

Matcha Croissant : Incorporating matcha powder into the dough or filling, this croissant has a green colour and a unique, slightly bitter flavour balanced by the buttery pastry.

Pistachio Croissant : Similar to the almond croissant but filled with pistachio paste and often topped with chopped pistachios.

Croissant aux Pépites de Chocolat : This croissant has chocolate chips mixed into the dough or sprinkled on top before baking.

From the classic butter croissant to innovative modern varieties like matcha and pistachio, croissants offer endless possibilities for flavor and enjoyment. Whether you prefer them sweet or savory, filled or plain, there’s a croissant to suit every palate and occasion. And if you are a vegan, you can still enjoy a croissant made with plant-based butter and milk alternatives

2. Coq au Vin

Coq au Vin, which translates to “rooster in wine,” is a classic French dish from the Burgundy region. It was traditionally made with a tough old rooster, slow-cooked to tenderness. The dish is prepared with chicken braised in red wine, typically a Burgundy, along with onions, garlic, carrots, mushrooms, and bacon.

To find out how to cook this delicious French dish, have a look at our traditional French Recipe for Coq au Vin.

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

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

In many French households, preparing Coq au Vin is a communal activity, with family members sharing the tasks of chopping, marinating, and cooking. The dish is often enjoyed over long, leisurely meals, accompanied by good wine and embodying the French art de vivre.

There’s a legend in France that the Coq au Vin recipe goes back to the Romans. The story goes that during a particularly fierce confrontation between the Romans and the Gauls, the Gauls sent Julius Caesar a defiant gift: a tough old rooster, the symbol of their tribe’s resilience and bravery, meant to signify their refusal to be easily subdued by the Roman forces.

Caesar, however, ordered his cooks to prepare the tough rooster in a special dish, cooking it slowly and for a long time in wine and local herbs, transforming it into a tender, flavorful meal. This act not only showcased the superiority of Roman cooking techniques but also subtly mocked the Gauls’ defiance by turning their symbol of resistance into a sumptuous dish.

3. Camembert Cheese

Camembert cheese originates from the Normandy region in northern France. It is named after the village of Camembert, where it was first made in the late 18th century.

Camembert’s popular origin story is that Marie Harel, a farm woman from the Norman village of Camembert, first made this cheese in 1791 during the French Revolution.

According to this legend, Marie provided shelter for a priest from the town of Brie—home of another iconic French cheese—who was fleeing the revolution, and she was given the recipe in return, then adapted it to her region’s cheesemaking traditions to create a new cheese.

Fun Fact : During World War I, Camembert was included in French soldiers’ rations, which helped popularize it throughout the country

My favourite way to eat Camembert is roasted with honey and rosemary on a barbecue or baked in the oven.

Honey and Rosemary Baked Camembert

For this simple recipe you just need a whole Camembert (in its box), I tablespoon of runny honey and a couple of sprigs of fresh rosemary

Method:

• Preheat the oven to 180°C (fan assisted) or 350°F.
• Remove the Camembert from its packaging and place it back into its wooden box (without the lid). Note : If the Camembert comes in a cardboard box, transfer it to an oven-safe dish.
• Score the top of the camembert in a crisscross pattern to allow the flavors to penetrate the cheese and help it to bake evenly.
• Drizzle honey over the cheese and sprinke with rosemary
• Place the Camembert (in its box or dish) on a baking sheet and put it in the preheated oven.
• Bake for around 20 minutes
• Serve with fresh bread or crackers.

If you want to cook the camembert on a barbecue,then you can follow the recipe above, but you should either replace the camembert in its wooden box or wrap it loosely in aluminum foil, ensuring the top remains open to allow heat to penetrate. Place the Camembert (in its box or foil) on the barbecue grill over indirect heat. Close the barbecue lid and cook for about 10-15 minutes, or until the cheese is soft and gooey inside. The smoky flavor from the barbecue adds a new dimension to the creamy, gooey cheese, making it an irresistible appetizer or cheese course.

However you cook this delicious dish it is sure to delight and impress guests whilst being very simple to prepare.

4. Cassoulet

Cassoulet is a slow-cooked casserole from the Languedoc region in the south of France. It is named after the traditional earthenware pot, casserole, in which it is cooked. It is typically served as a main course, especially in winter, due to its hearty and warming nature.

As with all these dishes, there is some confusion over its origins, but according to legend, cassoulet was invented in 1355 in the medieval town of Castelnaudary in the Languedoc region of France. During this time, the town was under siege by the English army during the hundred years war, and the residents were running out of food. So, the locals gathered whatever ingredients they had on hand, including beans, pork, and duck, and slow-cooked them together in a large pot. The resulting dish was a hearty and satisfying meal that not only fed the townspeople, but also lifted their spirits.

There are several varieties of meat in a traditional cassoulet, typically  pork (pork shoulder, bacon, or salt pork), duck confit, and sausage.

Fun Fact : Cassoulet derives its name from the diminutive of the Languedoc cassolo – a cooking pot and in particular the “Cassol d’Issel“, the original clay baking pot made in the small town of Issel, near Castelnaudary.

As with all French Stew recipes, the recipe itself is not complicated but the success of the recipe depends on the slow pace at which the dish is cooked.

5. Crème Brulée

Crème brûlée, is the last in our tour of the A to Z of French Food beginning with the letter C. Translating to “burnt cream“, this delicious dessert is known for its rich custard base topped with a contrasting layer of hard caramel.

Just like with most well known recipes, everyone claims they were the “first” to create the classic crème brûlée. Indeed, similar desserts existed in England under the name “burnt cream” and in Spain as “crema catalana.”

Despite these competing claims, crème brûlée as we know it today is most closely associated with French cuisine, typically served as a final course in a meal.

Discover our traditional recipe for French Crème Brulée and a “cheat” version for a very similar dessert that takes just 5 minutes to prepare, and which nonetheless offers a delicious ending to a meal.

If you want to impress your dinner guests, the use of a blowtorch to caramelise the sugar adds a dramatic finale to the meal.

Fun Fact : The first printed recipe for crème brûlée is from the 1691 edition of the French cookbook -“Le Cuisinier Royal et Bourgeois,” “ by Francois Massialot, a cook at the Palace of Versailles.

Crème Brûlée is typically served as a dessert, and it can be garnished with fresh fruit or served with a side of whipped cream for added indulgence. And why not serve it with a chilled glass of this week’s drink, Champagne, which really is the perfect accommpaniement to this deliciously creamy dessert.

A to Z of French Food : Letter C Bonus Drink : Champagne

And to finish off this food tour, a brief word about Champagne, the sparkling wine synonymous with celebration and luxury, which is produced in the Champagne region in Northeastern France.

All champagne is sparkling wine but not all sparkling wine is champagne, and unless a sparkling wine is made in the Champagne region it can’t legally be called champagne. The name is legally protected by European law and an 1891 treaty that requires true champagne to be produced in the Champagne region and made from grapes grown in this region.

This prestigious wine is renowned for its effervescence, which is achieved through a traditional method called “méthode champenoise” This process involves a secondary fermentation in the bottle, creating the characteristic bubbles, and only wines produced in this region can legally use the term Méthode Champenoise.

Fun Fact : One interesting fact about the Méthode Champenoise is that it was reportedly developed in the 17th century by the monk and cellar master, Dom Pérignon, at the Benedictine abbey in Hautvillers. He famously exclaimed, “Come quickly, I am tasting the stars!” upon sampling the sparkling wine, capturing the magic of the bubbles that have become synonymous with celebration.

Méthode Traditionnelle refers to the same process but is used for sparkling wines made outside the Champagne region.

Champagne is primarily made from three grape varieties: Chardonnay, Pinot Noir, and Meunier, each contributing to the wine’s complexity and flavor profile. However, four other varieties are also authorised within the AOC area and are used to make some champagnes: Arbane, Petit Meslier, Pinot Blanc and Pinot Gris. 

If you plan to visit the Champagne area, then there are champagne houses in Reims, Epernay and Hautvillers as well as other villages along the renowned “Route de Champagne“.

Tasting sessions in the Champagne region offer a fantastic opportunity to explore and savour the variety of this celebrated sparkling wine. While you typically need to pay for these experiences, especially in the larger champagne houses, some smaller houses may waive the fee, especially if you purchase champagne to take home.

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

So there you have it – 5 delicious French foods starting with “C.” From the flaky croissant and creamy camembert to the rich coq au vin, comforting cassoulet, and the sweet allure of crème brûlée, these dishes highlight the diversity and richness of French cuisine.

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!