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We have Chinese-American cuisine, Mexican-American cuisine, Peruvian-American cuisine. So why don't we hear much about French-American cuisine? "All these versions of immigrant cuisines come about because of substantial concentrations of immigrants who 1) can't get the ingredients they'd have had access to in the home country and 2) (and more importantly) get assimilated to one degree or another and adopt American ingredients and methods as well as adapting their home country cuisine to America," says Masonville. "But the key factor is a substantial ethnic concentration. Since the 18th century, there's simply never been any major French immigrant community in the U.S."
"How about the overstuffed omelet (i.e., Denver omelet) versus the classical French version with just cheese and some herbs?" suggests ipsedixit. "And what about the American version of pepper steak (a.k.a. steak au poivre)?"
"French cuisine's impact on American cooking is sort of an on-again/off-again relationship, and dishes people think of as old-fashioned might have climbed out of a French stew pot in the first place!" says lunchbox. Any time that "we create by marrying aromatic with savory, perfumed with sweet, and take joy in food that is appealing to the eye as it is to the mouth, we're paying tribute to classical French cuisine."
Discuss: French-American cuisine
My husband is French, and it seems very clear to us when something "tastes French" -- it usually involves cooking with French wine and/or mustard and/or "real" butter -- from grass fed cows, as well as certain combinations of herbs, like shallots parsley and garlic. Our French friends who have moved here fairly recently don't even make food that "tastes French" because the ingredients here for...+READ
My husband is French, and it seems very clear to us when something "tastes French" -- it usually involves cooking with French wine and/or mustard and/or "real" butter -- from grass fed cows, as well as certain combinations of herbs, like shallots parsley and garlic. Our French friends who have moved here fairly recently don't even make food that "tastes French" because the ingredients here for their classic home cooking are so terribly different from those at home. The water content of vegetables, as well as their flavors are SO different.
I cook a kind of French Hybrid Food that works pretty well, but the essentially simple flavor/texturee combos of French food are very hard to duplicate here, hence perhaps the lack of a real French Hybrid Cuisine.
I think that the New Orleans food is equally informed by French and Creole flavors, which is what intensifies the tastes and has created an independent and very successful hybrid cuisine.-COLLAPSE
Isn't the entire New Orleans culinary palate pretty much French style cuisine informed by American ingredients. That's almost an entire cuisine of its own.