French Cuisine

The French gastronomic tradition
For centuries, the image of France was associated, through its capital, to the luxury of the table, according to a single view that still prevails to a great extent among connoisseurs foreigners. There are few countries that over the centuries have shown a similar creativity in cuisine, also developing a spirit of excellence with regard to wine. This quality has been created by interpreters sublime: first, the chefs of the court and of the aristocracy of Paris in the sixteenth century. Then passionate artists and geniuses of taste like Vatel. Later with the invention of the restaurant, established themselves great cooks mediatic, such as Careme, Escoffier or Dubois. The French culinary tradition presents an endless variety of dishes and flavors that range from the classic haute cousine cousine du terroir to the most creative nouvelle cuisine. From tasty cheeses, refined sweets, to fine wines, among the best in the world. Other delicacies are typically French shellfish, foie gras, Roquefort and Camembert, snails, truffles and champagne. Each region has its own specialties and its recipes.

French cuisine in its regions

Paul Bocuse The Masters of French tend to emphasize the careful selection of raw materials and commitment in getting the best. In the art of French gastronomic tradition and innovation coexist a constant comparison between old and new. French cuisine is one of the largest in the world by the range of subjects for the “savoir faire” of the French themselves and for the culinary potential of its regions. France has more than three hundred varieties of cheese, plenty of sheep and beef quality, a variety of wines and spirits.

Boulanger a Paris Boulanger a Paris Baguette   Les croissants by Michel Galloyer le Grenier-pain
Ile-de France: Let’s start with Paris, just the heart of France, and we do talking about his unmistakable baguette: This bread according to the ancient recipe, should measure 70 cm in length and 6 in diameter, even though every boulanger (baker ) respecting tends to give it a personal touch. Still unchanged however, is the fragrance of the crust of the baguette, now classified as one of the most important symbols of the city, so that Parisians tend to buy it more than once a day to be able to enjoy fresh and crisp.

Normandy fish Normandy Camembert  Agneau de NormandyNormandy:  is known for its large farms, grazing horses and cattle. Here is a particular breed of sheep, lamb pre-salt, which graze on the fields around Mont-Saint-Michel. The term pre-salt, derived from the grass rich in iodine and salt they eat the lambs. This region is also renowned for its cheeses including Livarot, Camembert and Pont L’Évêque. In particular, the Pont l’Eveque was founded by Cistercian monks: it is a cow’s milk cheese, flavored with hazelnut fund. The apple is the fruit that identifies the Normandy and from which it produces distilled cider and then we get the Calvados.

creps bretonne caramel beurre Crêperie Bretonne Fleurie Galette Bretonne Galettes Bretonne
Bretagne: The galettes and crêpes are a real delicacy: they are both prepared with the same techniques but while the former are sweet the latter are savory pastries. The French crêpes have their roots in Lower Brittany, are very popular and are eaten as a dessert with sugar and butter, melted chocolate or honey. The Brittany galettes are made ​​with buckwheat, salt and water, and constitute a full meal accompanied by cheese, ham, eggs or sausage, such as Robiquette typical galette of Rennes. The cider is the drink Breton by definition.

Chateau de la Loyie Capesante Oysters Sea fruit Pink salt
Loire-Atlantique and Loire Valley: This region has typical products such as oysters green or pink salt. Oysters have a characteristic coloration and take the name of Fines de claires Vendée Atlantique. Even the wine of the Loire-Atlantique excels, but like salt and oysters this product also conceals a strange secret: a “noble rot” said Botrytis cinerea that develops on the grapes. The region gives two of  best french sweet wines, the Quarts de Chaume and Bonnezeaux, in great demand all over the world. Loire Valley, known as the Garden of France and known mainly for vegetables and legumes grown in Berry. Famous green lentil Loire IGP.

Maroilles Pork tenderloin  with maroilles Steak with maroilles Chantilly Chantilly
Picardy: Among the foods of the regional gastronomy, stands the maroilles, cheese with protected denomination with the scent and the pasta oily and soft. Another highlight of the region, known as the “cream of the Prince”, is the Chantilly cream, sweetened whipped cream and flavored with vanilla. This delicacy of Picardy was created in the dairies of a castle of the Prince of Condé in the seventeenth century.

foiè grasfoiè gras foiè grasChoucrouteAlsatian with vanilla

Alsace: The region offers real delicacies and among all the foie gras specialties, which finds expression in various recipes and for this renowned throughout the world. The origins of the fois gras remember that the Jews introduced the goose fat to store food. Therefore, the Alsatians are in debt to the Jews for this precious recipe.

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