(contd.)
For Centuries, the French have set the standard of sophisticated cuisine. Around the world, French cooking is a synonym for refinement and elegance, and there isn't a country in Europe whose modern cooking hasn't been affected in some way by the French culinary arts. A visit to a good French brasserie will undoubtedly be one of the highlights of a trip to France.

The French don't eat just to fill up their stomachs; meals are carefully composed, prepared, matched with the right wine, served and enjoyed as an experience.                 

French cuisine was codified in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the regional culinary character to be found in the regions of France. Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country.                          

Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's"intangible cultural heritage".UNESCO mentions the fixed structure of the gastronomic meal.We find the mention of  at least four successive courses, namely a starter, fish and/or meat with vegetables, cheese and dessert.

Today I am tempted to learn a main course Fish dish.

Classic Sole Meunière

                                                                  

Ingredient

Fish

• 1/2 cup all purpose flour,4 sole fillets (each about 3 to 4 ounces),Coarse kosher salt,Freshly ground black pepper,2 tablespoons vegetable oil or canola oil,2 tablespoons (1/4 stick) unsalted butter
• Sauce
• 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces,2 tablespoons chopped fresh Italian parsley,1 tablespoon fresh lemon juice,Lemon wedges

Preparation

Fish          

                                            

• Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
• Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
• Sauce

• Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
• Recipeby Molly Wizenberg,http://www.bonappetit.com/
• Ref:          http://www.unesco.org/culture/ich/en/RL/00437
•                http://en.wikipedia.org/wiki/Main_Page
•                 http://www.europe-cities.com/