Viva la France!

     France has contributed much to the culinary world.  Consider such things as coq au vin, boeuf bourguignon, salad nicoise, bouillabaisse, bechamel sauce, cheeses like Camembert and Roquefort, wines like burgundy and sauternes, and the most regal of them all Champagne.

     But french fries?  Mais non!  They are only called that in America.  Parisians refer to them as pommes frites, fried potatoes.  So why are there two different appellations for the same food?  Well, technically we should be calling them "frenched fries" because the potatoes are cut into uniform sticks, or are "frenched."  Doing so results in more even frying giving them a consistent golden color and crunch.

     Potatoes aren't the only thing that can be frenched.  We do the same thing in the preparation of haricots verts - French cut green beans.  Similarly a rack of lamb and a standing rib roast can also be frenched.  The meat is trimmed uniformly exposing the ribs which are then all cut to the same length.

     So enjoy all the wonderful foods inspired by French chefs over the centuries.  But when you order a Happy Meal at McDonald's don't call them French fries!