History Main / FrenchCuisineIsHaughty

* Played with in regards to the Americanized offshoots of French cuisine: Cajun and Creole (and no, they are ''not'' the same thing). New Orleans, the main seat of Creole culture, is famous for an abundance of 4-star restaurants that specialize in local fare that is comparatively unpretentious while still being quite fancy and sumptuous, but its most famous dishes owe as much to French culture as they do to Spanish, Italian, and West African contributions; to wit, jambalaya was developed from Spanish paella while okra and versions of gumbo made with it originally hail from Africa, and the [[https://en.wikipedia.org/wiki/Muffuletta Muffuletta sandwich]] doesn't sound very French for a local favorite, does it?[[note]][[DontExplainTheJoke It's Sicilian]], deriving from the city's large Sicilian/Southern Italian community. Though weirdly, the sandwich has strong parallels with the ''pan bagnat'' of Provençal cuisine, largely by convergent evolution. (Largely, because there is the possibility of some influence from the Provençal dish on the Creole one--Provençal cuisine is one of the documented French sources of Creole cuisine, supplying a model for New Orleans favorites like daube.[[/note]] Cajun food, meanwhile, is more directly borrowed from French, but is primarily derived from the traditional recipes of France's peasantry and is rather removed from what's usually considered ''haute cuisine'', with its own spin on Creole mainstays like jambalaya and gumbo. A lack of tomato is the easiest way to tell them apart from Creole style.

* Played with in regards to the Americanized offshoots of French cuisine: Cajun and Creole (and no, they are ''not'' the same thing). New Orleans, the main seat of Creole culture, is famous for an abundance of 4-star restaurants that specialize in local fare that is comparatively unpretentious while still being quite fancy and sumptuous, but its most famous dishes owe as much to French culture as they do to Spanish, Italian, and West African contributions; to wit, jambalaya was developed from Spanish paella while okra and versions of gumbo made with it originally hail from Africa, and the [[https://en.wikipedia.org/wiki/Muffuletta Muffuletta sandwich]] doesn't sound very French for a local favorite, does it? Cajun food, meanwhile, is more directly borrowed from French, but is primarily derived from the traditional recipes of France's peasantry and is rather removed from what's usually considered ''haute cuisine'', with its own spin on Creole mainstays like jambalaya and gumbo. A lack of tomato is the easiest way to tell them apart from Creole style.

* Played with in regards to the Americanized offshoots of French cuisine: Cajun and Creole (and no, they are ''not'' the same thing). New Orleans, the main seat of Creole culture, is famous for an abundance of 4-star restaurants that specialize in local fare that is comparatively unpretentious while still being quite fancy and sumptuous, but its most famous dishes owe as much to French culture as they do to Spanish, Italian, and West African contribution (e.g. The [[https://en.wikipedia.org/wiki/Muffuletta Muffuletta sandwich]] doesn't sound very French for a local favorite, does it?). Cajun food, meanwhile, is more directly borrowed from French, but is primarily derived from the traditional recipes of France's peasantry and is rather removed from what's usually considered ''haute cuisine'', with its own spin on Creole mainstays like jambalaya and gumbo (lack of tomato is the easiest way to tell them apart from Creole style).

* Played with in regards to the Americanized offshoots of French cuisine: Cajun and Creole (and no, they are ''not'' the same thing). New Orleans, the main seat of Creole culture, is famous for an abundance of 4-star restaurants that specialize in local fare that is comparatively unpretentious while still being quite fancy and sumptuous, but its most famous dishes owe as much to French culture as they do to Spanish, Italian, and African contribution. Cajun food, meanwhile, is more directly borrowed from French, but is primarily derived from the traditional recipes of France's peasantry and is rather removed from what's usually considered ''haute cuisine'', with its own spin on Creole mainstays like jambalaya and gumbo (lack of tomato is the easiest way to tell them apart from Creole style).

* The cook at the Lodge house in ''ComicBook/ArchieComics'' is Gaston, a very temperamental French chef.
* The French chef in the FramingDevice of ''ComicBook/AnthonyBourdainsHungryGhosts'' is portrayed as a stereotypical Angry Chef, [[spoiler:made a lot more understandable in "Deep" where he tells how the kitchen he was apprenticed too was a [[TheChainOfHarm Chain of Harm]] where chefs would take out their frustration of their inferiors, the apprentices at the very bottom of the hierarchy.]]
* During [[ComicBook/TheAmazingSpiderManJMichaelStraczynski John Michael Straczynski's run on]] ''ComicBook/TheAmazingSpiderMan1999,'' there was a minor [[RunningGag running gag]] of Peter and MJ repeating visiting a French restaurant and Peter getting aggravated with the snooty waiter.