Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
Sentiment: POSITIVE
I grew up in France, my first language was French, and I tend to gravitate towards French cooking.
Mayonnaise: One of the sauces which serve the French in place of a state religion.
I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.
In France, cooking is a serious art form and a national sport.
What is sauce for the goose is sauce for the gander.
I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.
My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.
When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge.
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.
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