In Europe, maize has long been a staple food for poorer communities because of its nutritional value. In France, maize has gradually become a symbol of quality food. Maize is more than just a source of energy; it is also a key ingredient in French cuisine. It can be moist and tasty when served as a salad vegetable or prepared in different ways. As feed for animals, maize is known to produce tasty meat and top quality local produce.
CORNMEAL, SOUP & SALADS
France discovered maize in 1493. In Europe and other parts of the world, it long remained a food for peasants and that was the time when regional dishes, today’s traditional dishes, were developed, for example yellow root (gaude) soup made in the Bresse and Jura regions using grilled maize meal, and polenta, the delicious, smooth cornmeal from Italy and a long-time favourite in southern France and Savoy.
Sweet corn has handsome, rounded yellow kernels; it originally came from America, and over the last twenty years has become a popular part of family meals in Europe. It is now vegetable number five in the French shopping basket. Whether served on the cob or as a salad, it is always fresh, with a fine, crisp texture and a sweet flavour that is quite unique. Sweet corn has even become popular with leading chefs devising new flavours and attractive dishes.
Maize & French Cuisine
