971 Guadeloupe in the arc of the Lesser Antilles, is actually made up of an archipelago of seven islands. Karukera, as it is called in Native American, the main part, has the shape of a butterfly, to which are attached the Saints, Marie-Galante and the Desiderate. Guadeloupe is a French overseas department. The department is divided into two districts, Basse-Terre and Pointe-à-Pitre. As in all overseas departments, national legislative texts are applicable but may be the subject of adaptation. As a French overseas department, Guadeloupe is part of the European Union. Guadeloupe’s economy is based on the agricultural sector, whose main crops are banana production and the cane-sugar-rum sector. Pointe-à-Pitre is the commercial capital of Guadeloupe, serving as the main port of call for cargo and passengers alike. The main seaport is the Port de Jarry located across the Bay of Cul-de-Sac Marin in the commune of Baie-Mahault. It has one of the biggest container terminals in the Eastern Caribbean with a quay 600m long. The main exports are food crops (bananas, cocoa, coffee and sugar), animal products (beef, milk, yogurt) and manufactured goods (refined petroleum, textiles and medicines). The extensive Zone Industrielle de Jarry, directly west of Pointe-à-Pitre is a major centre of commercial and light industrial activity, notably for warehousing and distribution. Agricultural production continues in the east of the area where cattle rearing, banana and sugarcane growing continues. The nearby suburb of Le Gosier is Guadeloupe's main seaside resort. Basse-Terre has been greatly reduced since the end of the 19th century and its mountainous terrain does not allow it to develop large-scale farming. Only the Bologne distillery, a rum producer, remains significant and is one of the jewels of local production shared with the commune of Baillif. The city, as capital of the department, hosts major administration establishments as well as the Chamber of Commerce and Industry of Basse-Terre. There has been development of the economic sector through improving the reception of cruise ships and passengers in the port of Basse-Terre. The first stone for the ferry terminal was laid on 27 December 2013. Bananas remain the main export product in volume terms. Sugar cane is the second most important agricultural activity and sugar is the second most important local production. Rum has attaied a high he reputation on the national market making it the third export product of the department. Arable land Industrial crops alone cover the majority of arable land through sugar cane, followed by semi-permanent fruit crops and vegetable crops. The cultivation of melon is a good example of successful diversification. Livestock includes,beef, goat, swine, sheep and poultry Fishing is mainly the development of marine fisheries and crustacean production remaining. Avocado Féroce gets its name from the spice used in its preparation. It consists of dried cod, local avocado and manioc flour. The cod is de-salted, crumbled and mixed with the avocado flesh, lime juice, onion, garlic, habanero pepper and manioc flour. Creole Sausage is made with blood and pork fat, stale bread, thyme, parsley, onions, allspice, clove powder, oil, salt and fresh chilli pepper. Good as an appetiser with a glass of ti-punch or starter. Ti-punch requires a very good rum to reveal all the aromas. It consists of cane sugar, lemon or lime juice, two fingers of white rum Christmas Ham consists of caramelised ham with cane sugar and pineapple syrup stuffed with pepper and four spice blend, roasted and grilled. Served as a starter or appetiser, Queen Conch Fricassee consists mainly of queen conch, chives, onion, garlic, chilli pepper, lemon juice, allspice leaves, tomato pulp, a little cane sugar and parsley, accompanied by basmati rice or local vegetables. Chayote Squash Gratin is shaped like an elongated pear, with a flavour similar to a courgette or potato. It is first boiled or steamed, the flesh removed and mashed with four spice blend, onion, crème fraîche, garlic and salt. Covered with grated cheese and baked Coconut Sorbet is made with coconut milk, sweetened condensed milk, vanilla, lime zest, a few drops of bitter almond, cinnamon and grated nutmeg and pour into an ice cream maker. Bébélé Preparation Time; 20 min, Cooking Time; 2 h 30 min, Serves 4 Ingredients 700 g of tripe 200g smoked bacon 2 onions 2 turnips 200g yams 1 leek 2 bad luck 2 carrots 3 green bananas 1/2 white cabbage 1 bouquet garni 6 cloves 3 cloves of garlic 1 chilli 2 tbsp. olive oil salt pepper Method Thoroughly clean the tripe. Cut them into small pieces. Plunge the tripe into a pot of boiling water and cook for 20 minutes. Peel the onions and chop them finely. Fry with olive oil. Add tripe, cloves and cover with water. Saute for 1h30. Peel all the vegetables and cut them into pieces. Cut the smoked breast into small dices. Heat a second pan with a drizzle of olive oil. Brown all the vegetables for 10 min. Add the tripe, the crushed garlic, the bouquet garni, the smoked bacon, the whole pepper. Salt and pepper generously. Cover with water and cook for 45 minutes. N.B. To bring more flavour to this recipe, you can also add pigtails to the preparation. Place them in the casserole when adding the smoked bacon.
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French Overseas Territories La France d`Outre-Mer, Overseas France France d'outre-mer, Thanks to her overseas departments and territories, France extends far beyond the boundaries of Europe and into the four corners of the earth. Outside the borders of metropolitan France, she has coasts washed by the Indian, Atlantic and Pacific Oceans and land borders from the icy wastes of Antarctica to the great Amazonian rainforest.Clichés apart, the uniqueness of France’s overseas departments and territories lies in their staggering variety. They encompass a wealth not just of natural contrasts in the form of differing climates, landscapes, flora and fauna, but of human contrasts too - different cultures and identities, all of which add to the rich mosaic which is France, a republic of the people, open to the world and holding out a hand of friendship. The abolition of slavery, introduction of universal suffrage, steady progress towards social equality: these are all key steps which have shaped the lives of people in overseas France for more than a century and a half. From the erstwhile French "possessions" to the present-day departments (DOM), territories (TOM) and territorial collectivities (an intermediate status between DOM and TOM), the history of the Republic’s links with overseas France is one of continuing change. Overseas France is unquestionably the source of the Republic’s diversity. Martinique, Guadeloupe, French Guiana and Réunion are the four French overseas departments (DOM). As such they have equal rights with and the same legislative identity as any other department in metropolitan France, plus a certain amount of freedom which takes account of their specific circumstances. The French Constitution has also opened up the way towards constitutional legislation à la carte, as witness the processes of change currently being followed by, for example, New Caledonia, French Polynesia and Mayotte. In allowing the overseas departments and territories to choose their own individual roads to development, the French Republic is responding to the aspiration of her overseas populations to be responsible for themselves, giving them the means not just to play a part in their own destiny but actively to shape it. Indian Ocean RÉUNION The island of Réunion is part of the Mascarene Archipelago. Its tropical forest and volcanic mountains (rising to 3,069 metres) make it a colourful island. In 1638 the "Saint-Alexis", bound for the Indies, claimed this desert island for King Louis XIII. Réunion became a department of France in 1946. It has an area of 2,512 square km and a population of 793,000 who are a remarkable mix of African, Asian, Malagasy and European stock. Réunion has the largest population of all the French overseas departments. The quality of the island’s environment is outstanding and it has a network of biological reserves covering 7,000 hectares. The economy of Réunion is centred on three sectors: agriculture (sugar cane, rum, plant essences), fishing (4th largest export after agricultural produce) and tourism. Réunion is also a centre of scientific research. It is home to the Piton de la Fournaise volcano observatory and the tropical cyclone centre at Saint-Denis, which is the monitoring station for the whole of the Indian Ocean. MAYOTTE Mayotte is the most southern of the four islands of the Comoro Archipelago, with an area of 374 square km and a population of 208,000. It comprises two main islands and thirty or so islets. Known as the "perfume island", Mayotte is also famous for its lagoon, one the most beautiful in the world (1,100 square km). In 1841 the Sultan of Mayotte ceded the island to France and it became part of France’s colonial empire. In 1946 the Comoro Archipelago became an overseas territory. In the 1974 referendum three of the islands opted for independence, whilst Mayotte chose to remain French. This loyalty of the population of Mayotte to the Republic has grown ever stronger and since 1998 Mayotte has been engaged in a process of change which will ultimately give it the status of a department. Mayotte’s economy is largely agricultural. The island exports three main agricultural products: ylang-ylang (more than three quarters is exported for use in the perfume industry), vanilla and cinnamon. The island is well away from established tourist routes, and visitors can still enjoy the full beauty of its unspoiled natural environment and culture. Atlantic Ocean MARTINIQUE With an area of 1,100 square km Martinique is the smallest of the overseas departments. It lies in the Lesser Antilles in the Caribbean. It is volcanic in origin, offering a varied landscape dominated by the volcano of Mount Pelée (1,397 metres), whose eruption in 1902 destroyed the then capital of St Pierre. Its population of 401,000 reflects a history of inter-marrying: black Africans, descendants of Indian immigrants, Syrians, Chinese. The European population is made up of Békés (white Creoles) - descendants of the first colonists - and people from metropolitan France. The first inhabitants of the island were Arawak Indians. The island became a colony of the Kingdom of France in 1674. Slavery was abolished by decree of 27 April 1848 at the initiative of Victor Schoelcher. Martinique has been an overseas department since 1946. The tertiary sector accounts for 75% of all jobs. Agriculture is the chief source of the island’s export earnings. Bananas are the main crop and principal economic resource, accounting for 49.5% of final agricultural output and generating nearly 40% of export earnings. Tourism is developing fast. It employs over 11,000 people and contributes more than 7% to commercial GDP. GUADELOUPE This archipelago in the Lesser Antilles, with a total area of 1,704 square km, is made up of six islands: Guadeloupe proper comprising Basse-Terre, dominated by the volcano of La Soufrière (1,484 metres), and Grande-Terre, with the adjacent islands of La Désirade, Îles des Saintes, Marie-Galante and, further to the north, St Barthélemy and the French part of St Martin. Guadeloupe proper is the largest island in the French West Indies with an area of 1,438 square km and a population of 453,000. The original inhabitants were Arawak Indians. The island became a colony of the Kingdom of France in 1674. The following century saw the development of an economy based on sugar and slavery; slavery was abolished by decree of 27 April 1848 at the initiative of Victor Schoelcher. Guadeloupe has been an overseas department since 1946. The economy is based on agriculture (bananas are still the principal money crop), tourism and services. Tourism, as the department’s main economic activity, is virtually the only source of income for St Martin and St Barthélemy. FRENCH GUIANA French Guiana, with an area of 90,000 square km, lies in the north-eastern part of South America between Surinam and Brazil. Equatorial rainforest covers nine tenths of the territory. It is the biggest and most densely forested French department. At the 1992 Earth Summit in Rio, France suggested that it be made a center of excellence for the protection of tropical rainforests and ecodevelopment. Guiana has 202,000 inhabitants, over 50,000 of whom live in Cayenne, and a population density of 2 inhabitants per square km. The people reflect a multiplicity of racial origins, being mainly: Creoles (about 40%), Amerindians, persons from metropolitan France and H’mongs. The first inhabitants of Guiana were Tupi Guarani Indians. In 1852 Napoleon III established convict settlements in Guiana. The French Government ended the banishment of convicts in 1938. Since the Act of 19 March 1946 Guiana has been a French department. The space technology era began in Guiana in 1964 with the opening of the Guiana Space Centre, which had, and continues to have a major impact on the department’s economy. Guiana is a land of exuberance, adventure and discovery par excellence, and green tourism is a prime route for its further development. ST PIERRE AND MIQUELON The archipelago of St Pierre and Miquelon lies in the north-west Atlantic, 25 km off the coast of Canada. It has two islands, a population of 6,125 and a total area of 242 square km. It was claimed for the French crown in 1535 by Jacques Cartier. The first settlers were for the most part French fishermen from Brittany, Normandy and the Basque country. It became a permanent part of France in 1816. St Pierre and Miquelon became a territorial collectivity in 1985. Fishing is the archipelago’s main income earner. Recent test drilling for oil in its waters may herald a new important economic activity for St Pierre and Miquelon. The proximity of St Pierre and Miquelon to Canada is a major bonus to local tourism which publicizes the islands’ image as "France in North America". Pacific Ocean NEW CALEDONIA New Caledonia is part of the group of islands which make up Melanesia and covers 18,575 square km. The archipelago comprises Grande Terre (main island), twice the size of Corsica, plus the four islands of Loyalty, the Bélep Archipelago, the Isle of Pines and a few remote islets. The landscape of New Caledonia is rich and varied. The archipelago has 230,800 inhabitants and two main communities: Melanesians (over 44%) and Europeans (more than 34%). The Melanesians are the original inhabitants of New Caledonia. The first European to set foot there was Captain James Cook, in 1774. It became a French possession in 1853. The 1980s were marked by the rise of the Kanak independence movement. The agreements signed in 1988 took the heat out of the climate of political instability and triggered a new economic equilibrium. Since 1998 New Caledonia has been pursuing an original process of institutional development. In 2014, voters who have lived in the archipelago for at least 20 years will be asked to vote on the question of full independence. New Caledonia has considerable natural resources. It is the third-largest world producer of nickel and has other minerals too: chrome, cobalt, iron, copper, lead, zinc and jasper. Agriculture, mainly cattle-breeding, coffee and copra, employs 28% of the population. Fishery products, of which 80% are tuna, are exported to Japan. Since 1996 Pacific prawns have been the second largest export. Tourism flourishes in New Caledonia, and its natural riches have earned it the nickname of "the island closest to paradise". FRENCH POLYNESIA With a land area of 4,200 square km, French Polynesia consists of five archipelagos of 118 volcanic or coral islands, covering a total area of 2,500,000 square km: the Society, Marquesas, Austral and Tuamotu-Gambier islands. 43% of the inhabitants of French Polynesia (245,500) are aged under 20. The population is made up of nearly 83% Polynesians, 12% Europeans and 4.7% Asians. The first Europeans arrived in the sixteenth century. Historically, the conquest of the Pacific was a struggle for influence between England and France, until the Polynesian Queen Pomaré IV asked for the islands to be made a protectorate of France. Subsequently, all the archipelagos were brought under the jurisdiction of the French Republic. In 1946 French Polynesia became an overseas territory, with an autonomous status since 1996. The two traditional activities are fishing and copra cultivation. Other areas of the economy are commerce, craft industries, and more recently tourism, which now accounts for nearly 20% of GDP, and the black pearl industry which in nominal terms is the territory’s most significant export sector. Following the halting of French nuclear tests at the Pacific testing centre in April 1992, the State undertook to help with the economic and social development of French Polynesia for a period of 10 years. WALLIS AND FUTUNA This archipelago comprises the three volcanic islands of Wallis, Futuna and Alofi and is part of Polynesian Oceania. The island of Wallis (96 square km), 200 km to the north-east of Futuna was named after Captain Samuel Wallis who found it in 1767. Futuna (64 square km) and the neighbouring islet of Alofi (51 square km) were discovered in 1616 by Dutch explorers. Of the 14,166 people who inhabit this territory, 34% live on Futuna. A European presence was not established until the nineteenth century, with the foundation of Catholic missions and conclusion of the first treaties between France and the three kingdoms, which gave them protectorate status. In 1959 a large majority of the population (93.5%) voted in a referendum to become an overseas territory. The economy of this territory has remained highly traditional and largely dependent on a barter system. Most production is consumed locally and trade is minimal. The main activities are agriculture, pig-breeding, fishing and craft industries. There has been little development of tourism. French Southern and Antarctic Lands (TAAF - Terres australes et antarctiques françaises) These islands were discovered by the explorers Crozet and Kerguelen in 1772 and became a French territory in 1955. The TAAF consist of the islands of St Paul (7 square km) and Amsterdam (54 square km), the Crozet Islands (115 square km) and Kerguelen Islands (7,215 square km) and Terre Adélie (432,000 square km). They lie in the southern zone of the Indian Ocean and are part of the continent of Antarctica. The only people living in this remote and inhospitable area are members of the scientific and technical teams based at the various permanent stations. Various scientific programmes are conducted under the aegis of the French Institute for Polar Research and Technology from stations in the Kerguelen islands and Terre Adélie. Research work, of world-wide importance, is being carried out, inter alia, on: the atmosphere, meteorology, pollution, the environment, the Earth’s interior and surface, biology and oceanography. Much of it is the subject of international scientific cooperation. The economy is based on fishing (seaweed, krill, salmon). The Southern Lands add an extra 1,750,000 km to France’s coastline./. Clipperton Island (French: Île de Clipperton or Île de la Passion; Spanish: Isla de la Pasión) is a 9 km2 (3.5 sq mi) uninhabited coral atoll located 1,280 km (800 miles) south-west of Acapulco, Mexico in the Pacific Ocean. It is held as an overseas "state private property" under the direct authority of the French government, and is administered by France's Minister of the Overseas ("private" in this context refers to official restrictions on access, rather than private ownership per se). With 2,834,000 inhabitants in 2024, overseas France accounts for 4.1% of the population of the French Republic. They enjoy a corresponding representation in the two chambers of the French Parliament and in the 16th legislature of the French Fifth Republic. Overseas France is represented by 27 deputies in the French National Assembly, accounting for 4.7% of the 577 deputies in the National Assembly. Since September 2011, overseas France has been represented by 21 senators in the French Senate, accounting for 6.0% of the 348 senators in the Senate. European Parliament (European Union) The territories used to be collectively represented in the European Parliament by the Overseas Territories of France constituency. Since the 2019 European elections, France decided to switch to a single constituency, putting an end to all regional constituencies, including the Overseas Territories constituency. The special territories of EU member states are not separately represented in the EU Council. Every member state represents all its citizens in the council. 95 Val-D`Oise is located just north of Paris and is crossed by the river Oise, flanked by the river Seine and home to two regional nature parks, the Vexin Français and the Oise-Pays de France. Composed of a variety of picturesque scenery whose charm has inspired many famous artists, the area also boasts much built and cultural heritage of interest. These include abbeys, châteaux, typical villages, and museums, and offers a wide range of outdoor activities, from walking, horse riding, cycling and golf to water and aerial sports. The région’s fertile loams support the cultivation of wheat, corn (maize), barley, sunflowers, rapeseed, legumes, and sugar beets. Fruit, vegetables, and flowers are also grown. In Val-d’Oise between Pontoise and Montmorency, mushrooms are grown on a large scale in limestone caves. Owing to the great urban sprawl of Paris, agriculture is concentrated in the outer areas of Île-de-France, particularly in the département of Seine-et-Marne. In general, farm holdings are large, highly mechanized, and produce high yields, yet they employ only a very small percentage of the workforce. Pontoise Cabbage is a vegetable with an inimitable flavour that was once grown on nearly half of the Cergy-Pontoise plain. It is part of the big Savoy cabbage family, and has a purplish, tender centre. Montmorency Cherries are bright red and tender cherry and is ideal accompaniment to meat- and game-based dishes and also perfect for making jam and jelly. Steak Frites is the quintessential bistrot dish, steak frites, head to one of Paris’ atmospheric French brasseries. The simple pairing of a grilled steak with various optional sauces and chips is elevated to serious heights when the meat is well selected and carefully matured, and the potatoes are fresh, hand-cut and double-fried. Choose your cut of beef, your ‘cuisson’ and a sauce, be it Béarnaise or peppercorn Rhum Baba is dense cake with rum and vanilla cream. Duck Confit consists of cooking duck thighs in their own fat, until the meat is spectacularly moist and fork-tender. The classic side is pommes sarladaises, garlicky potatoes sautéed in duck fat. Rhum Baba Preparation time; 1-2 hours, Cooking time; 10 to 30 mins, Serves 4 Ingredients 220g strong flour 1 x 7g sachet fast action yeast ½ tsp salt 50g sugar, plus extra for lining tins 2 medium eggs 70ml milk 100g butter, softened For the Syrup 250g caster sugar 3-4 tbsp dark rum For the Chantilly Cream 250ml double cream 100g icing sugar 1 vanilla pod, seeds only fresh fruit, for garnish Method Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other side. Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive. Add the sugar and stir everything together with a spoon until evenly mixed. Mix together the milk and eggs until well combined. Add three-quarters of the combined eggs and milk to the flour and stir to combine. Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes. Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes. Place the dough back into a bowl and cover with cling film. Set the dough aside to rise for at least an hour, until doubled in size. Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). (Adding the sugar will help the fragile sponges come out of the moulds). Turn the dough out of the bowl, and knock it back by kneading it a few times. Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four moulds. Try and get them all as equal as possible. Preheat the oven to 180C (fan 160C) 350F/Gas 4. Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges. Bake in the preheated oven for about 20-25 minutes. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil. When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile. Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill. Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. The cream must be firm enough to pipe and hold its shape on top of the babas. Transfer the cream to a piping bag and keep in the fridge until needed. Prepare the fruit as necessary. To Serve pipe the Chantilly cream, using a star nozzle, into the middle of the babas. Garnish with the mixed fruit 93 Seine-Saint-Denis is located north east of Paris and shares borders with Hauts de Seine and Val de Marne. Seine Saint Denis is one of the smallest department in France, the sixth most populated department and the third most densely populated. Agriculture in Seine Saint Denis was typically urban and suburban with aging farmlands inserted in the centre of an urban fabric. More homogenous agricultural areas persist in the north-east of the Department, in Plaine de France, Tremblay, on the hills of Aulnoye and in Vaujours and Coubron where main crops and livestock were located. The reputation of vegetable market gardeners at Plaine des Vertus, Aubervilliers and La Courneuve is well established. The different varieties of produce were named after their region of production such as Cabbages of Plaine des Vertus, the very long leeks of Plaine des Vertus, the red and black beetroot of Plaine des Vertus, the medium-sized turnip of Plaine des Vertus or the Plaine des Vertus. Its location gives the territory the name “Bread Basket” of Paris because it supplied the capital and its surroundings with fresh products. Being part of the conglomeration of Paris the gastronomy of the department naturally reflects the international tastes of the city rather than any traditional cuisine. The Montreuil Peach is a luxury fruit that's very popular with connoisseurs Harvested from mid-June to mid-October, the Montreuil peach can be eaten on its own when ripe, in pastries or poached and served with meat. Île Flottante Total duration: 15min, Serves 4 Ingredients 50 cl Alpro almond milk without sugar 110 g white sugar 50 g almonds 40 g light muscovado sugar 4 eggs Pepper (optional) Method Mix the egg yolks with the muscovado sugar and whisk vigorously. Heat the almond milk in a saucepan. Once boiling, pour it gently over the egg yolks while mixing. Return to the heat and mix with a flat spatula until a smooth texture is obtained. In a bowl, beat the egg whites with a whisk, gradually adding 60 g of white sugar, then heat for 20 seconds in the microwave. Make the dry caramel in a pan with the remaining sugar. Once it turns blonde, add the whole almonds, stir and remove to parchment paper. When the almonds are cooled, crush them with a knife. Pour the custard into a bowl, place the floating island, turning it over, add the caramelized almonds and sprinkle with a pinch of pepper. Duck and Olive Pie Total Time; 2h, Serves 6 Ingredients 550 g whole pork breast (or 400 g minced breast) 600 g duck breast with skin 3 eggs 500 g shortcrust pastry 20 g butter 5 cl single cream 150 g d black olives 3 level teaspoons of salt 3 pinches of ground pepper 550 g of jelly Method Using a knife, remove the skin from the pork belly and any bones, taking care to retain the fat, then chop into small cubes of about 7 mm. Chop half of the olives into cubes of similar size. Remove the skin from the duck breast and cut breast into cubes of about 1.5 cm. Blend the other half of the olives to obtain a texture similar to a velouté. Place the breast in the bowl of a food processor, add salt, pepper, then mix on slow speed. Pour 1 egg and the cream into the bowl then mix again until the stuffing becomes homogeneous. Add the duck to the mixed and chopped olives. Mix vigorously by hand or in a food processor at low speed for 5 minutes, then place in the fridge. Beat the remaining 2 eggs in a bowl and place in the fridge. Roll out the dough to 3 mm, cut it and line a mould. Add the contents of the bowl, close the pie then make 1 or 2 round holes in the lid. Place the mould in the cold oven. Heat at 180°C (fan 160C) for 1 hour 10 minutes, or probe with a thermometer and remove the pie from the oven when the core temperature reaches 64°C. Leave to rest for 30 minutes at room temperature then overnight in the refrigerator. The next day, pour the jelly and refrigerate for at least 1 hour before serving. 94 Val-De-Marne is located in the southeast of the capital, in the inner suburbs. On the natural side, the Bois de Vincennes and the river Marne are amongst its attractions. There are many sites of heritage in the Val - de - Marne including the Château de Vincennes, d'Ivry-sur-Seine, the Rose Garden of L'Hay-les-Roses, and the Fragonard Museum of Maisons-Alfort. The Rungis international market, which visits one Friday per month, is also located in this department. The région’s fertile loams support the cultivation of wheat, corn (maize), barley, sunflowers, rapeseed, legumes, and sugar beets. Fruit, vegetables, and flowers are also grown. In Val-d’Oise between Pontoise and Montmorency, mushrooms are grown on a large scale in limestone caves. Owing to the great urban sprawl of Paris, agriculture is concentrated in the outer areas of Île-de-France, particularly in the département of Seine-et-Marne. In general, farm holdings are large, highly mechanized, and produce high yields, yet they employ only a very small percentage of the workforce. Deep-Fried Gudgeons (friture de goujons) In this dish, gudgeons (small freshwater fish) are eaten deep-fried and very crispy, with lemon quarters, chopped parsley, bread and butter. The whole thing is generally served with a glass of nice cold white wine. Escargots are presented in their shells and stuffed with a mouth watering combination of garlic, herbs, butter, Roquefort, truffle, and even curry-based sauces. The Crêpe is a treat to indulge in when it’s time for an afternoon snack. Be sure to pick a stand that cooks crêpes to order and makes them thin. Traditional filling is beurre-sucre for the true, unadulterated crêpe experience. Goujons of Lemon Sole with Parmesan Breadcrumbs There is not a better fish for goujons than lemon sole – its flavour seems to complement speedy deep-frying in a breadcrumb coating perfectly – but all of the cheaper flat fish, such as flounder, plaice and dab are improved by deep frying. The word ‘goujon’ is French for the small freshwater fish, the gudgeon. Serves 4 Ingredients 450g skinned lemon sole fillets 100g fresh white breadcrumbs 25g parmesan cheese, finely grated ½ tsp cayenne pepper Sunflower oil, for deep-frying 50g plain flour 3eggs, beaten Sea salt Lemon wedges, to serve Method Cut each lemon sole fillet diagonally across into strips about the thickness of a man’s finger – about 25mm across. Mix the breadcrumbs with the grated parmesan and cayenne pepper and set aside. Heat some oil for deep-frying to 190°C/375°F or until a cube of day-old bread will brown in about a minute. Line a baking tray with plenty of kitchen paper. Coat the goujons a few at a time in the flour, then in beaten egg and finally in the breadcrumb mixture, making sure that they all take on an even coating and remain separate. Drop a small handful of goujons into the oil and deep-fry for about 1 minute until crisp and golden. Lift out with a slotted spoon on to the paper-lined tray to drain and repeat with the remainder, making sure the oil has come back to temperature first. Pile the goujons on to 4 warmed plates and garnish with the lemon wedges. If you like, serve with a mixed whole leaf or herb salad, dressed with a little extra virgin olive oil and some seasoning. 92 Hauts-de-Seine and two other small départements, Seine-Saint-Denis and Val-de-Marne, form a ring around Paris, known as the Petite Couronne. It is a landlocked department in the Île-de-France region of Northern France. It covers Paris's western inner suburbs. It is bordered by Paris, Seine-Saint-Denis, and Val-de-Marne to the east, Val-d'Oise to the north, Yvelines to the west and Essonne to the south. It is the second most highly densely populated department of France after Paris.. Its prefecture is Nanterre. Hauts-de-Seine is best known for containing the modern office, cinema and shopping complex, La Défense, one of Grand Paris's main economic centres and one of Europe's major business districts. Hauts-de-Seine is one of the wealthiest departments in France Being the centre of a large city, there are no traditional products. Therefore all dishes are either national or international. The Île-de-France, région of France encompasses the north-central départements of Val-d’Oise, Seine-et-Marne, Seine-Saint-Denis, Ville-de-Paris, Hauts-de-Seine, Val-de-Marne, Essonne, and Yvelines. Île-de-France is bounded by the régions of Hauts-de-France to the north, Grand Est to the east, Bourgogne-Franche-Comté to the southeast, Centre to the south, and Normandy to the northwest. The capital is Paris. The région lies in the centre of the Paris Basin and consists of limestone plains with a gently rolling relief. The principal rivers are the Seine and its tributaries—the Marne, Oise, and Aisn Île-de-France is the most densely populated région in France. In the century between 1850 and 1950, when most areas of France were losing population, Paris attracted migrants from all over the country, as well as a large number of immigrants. Île-de-France had a fourfold growth in population between 1850 and 1968. Since the 1960s, natural increase has remained strong, because of the région’s youthful population, but now, growth has slowed, largely as a result of migrational loss. There has been an internal redistribution in the région as people have moved from the congestion and expense of the inner districts of the capital to the outer suburbs and adjacent small towns where housing costs are lower and jobs have been relocated or created. Many of the communes belonging to Île-de-France are still classified as rural despite their proximity to Paris. The région’s fertile loams support the cultivation of wheat, corn (maize), barley, sunflowers, rapeseed, legumes, and sugar beets. Fruit, vegetables, and flowers are also grown. In Val-d’Oise between Pontoise and Montmorency, mushrooms are grown on a large scale in limestone caves. Owing to the great urban sprawl of Paris, agriculture is concentrated in the outer areas of Île-de-France, particularly in the département of Seine-et-Marne. In general, farm holdings are large, highly mechanized, and produce high yields, yet they employ only a very small percentage of the workforce. Île-de-France dominates economic activity in France, despite successive attempts to encourage businesses in other parts of the country. The région is the country’s preeminent decision-making centre, in both the public and private sectors. It remains a major industrial hub, although employment is concentrated overwhelmingly in the service sector. In industry, major activities include printing and publishing; food processing; and the manufacturing of electrical and electronic goods, automobiles, pharmaceuticals, and mechanical products. Industry is not spread equally throughout. The centre of the région has lost most of its industries, and inner suburbs in Seine-Saint-Denis, Val-de-Marne, and Hauts-de-Seine have experienced factory closures. As a result, industry has become concentrated in the outer urban areas and especially in the five new towns developed since the 1960s: Évry, Marne-la-Vallée, Sénart, Cergy-Pontoise, and Saint-Quentin-en-Yvelines. Office-based employment predominates in the centre and inner suburbs, especially to the west, in the département of Hauts-de-Seine. In Essonne, around Saclay and Orsay, many higher education and research facilities have been established, with the région accounting for more than 40 percent of France’s employment in this field. Île-de-France is renowned for the large number of corporate headquarters located both in Paris and in the business district known as La Défense, just west of Neuilly. Île-de-France is the focus of France’s various communications networks. Apart from its numerous motorways and rail links, it has a series of port zones along the Seine and Marne. Within the région the central areas of Paris are served by the Métro (underground railway), while a newer express line (Réseau Express Régional; RER) extends into the Parisian suburbs. There are two international airports, Charles de Gaulle and Orly. Chicken Supreme with Truffles and Smoked Mashed Potatoes Preparation Time; 15 minutes, Cooking Time; 15 minutes, Serves 4 Ingredients 4 free-range chicken breasts 500g of potatoes 500ml of chicken broth 2 shallots 250 ml of whipping cream 100 g of butter 1 truffle of 10/13 g 10 cl of truffle juice Method Cook the potatoes with the skin in water. Drain and let them cool Cut the whole truffle into strips and slip them under the skin of each chicken breast Season the poultry then sear the breasts on both sides Peel and mince the shallots, sweat them, deglaze with the truffle juice then pour in the chicken broth and cream Add the poultry to the cream and the broth mixture. Cook over a very low heat for 15 minutes Meanwhile, mash the potato pulp using a fork, adding smoked oil - failing this, use semi-salted butter. Once the chickens are cooked remove them and keep them warm. Reduce the cooking juices by half until a silky sauce is obtained. Dress the mashed potatoes. Adjust with salt and pepper to taste. Coat the poultry with the sauce. 91 Essonne is a department in the region of Ile-de-France, named after the Essonne River. Situated to the south of Paris, this is an attractive amalgam of an urban, dynamic north with a green and tranquil south with its well-preserved, traditional small towns such as Morigny-Champigny, Méréville, Étampes, Dourdan, Evry, Sainte-Genevieve-des-Bois, Corbeil-Essonnes and more rural Vigneux-sur-Seine. With its 45000 ha of woodlands, Essonne is an important source of wood. The main agricultural crops produced in Essonne include cereals, oilseeds, beets, protein crops and potatoes. Cereals are the most cultivated food in Essonne and represent 67% of all agricultural production. Oilseed rape crops are second to cereals. Essonne is the leading producer of watercress in France and has the last artisanal producer of peppermint in Milly-la-Forêt. Saffron from Gâtinais, oils, flours, artisanal pasta, vegetable terrines are also part of the local fabrications. There are also many poultry farmers (chickens, geese, turkeys, rabbits), pig farmers and lamb farms. In addition foie gras is produced in Essonne. Goat and cattle breeders also offer quality dairy products: raw milk, cheese, cheese, butter. Due to the influence of the Paris conglomeration, as well as the local cuisine there is an abundance of national and international foods. Menthe de Milly is mainly used to concoct drinks syrups, infusions, liqueurs, fruit juices. Miel de Gatinais (honey).Delicious on its own or spread on a slice of buttered bread, and is ideal for sweetening tea, blending into yoghurt, baking gingerbread or making sweet-and-sour dishes. Haricot Chevrier d’Arpajon is a green flageolet representing three quarters of the national production of shelled beans. Soufflé au Fromage Cheese soufflé is a classic, but is very complicated to make in regards to technique. The success depends especially on the cooking time and oven temperature.There are also varieties of delicious sweet versions, with lemon or chocolate. Cooking Time; 20mins, Total Time; 60 mins, serves 6 Ingredients 100 g freshly grated Parmigiano-Reggiano cheese 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 300 ml heavy cream 4 large eggs, separated 3 large egg whites 3 tablespoons dry sherry 200 g Gruyère cheese, shredded (2 packed cups) 2 tablespoons sour cream 1 1/4 teaspoons salt 1 teaspoon Dijon mustard 1/2 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon cream of tartar Method Preheat the oven to 190C (fan 170C) 375°F. Butter a 1.5l soufflé dish and coat it with 2 tablespoons of the Parmigiano. In a medium saucepan, melt the butter. Stir in the flour to make a paste. Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer the base to a large bowl; let cool. Stir in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 50g of Parmigiano. Put the 7 egg whites in a large stainless steel bowl. Add the cream of tartar. Using an electric mixer, beat the whites until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain. Scrape the mixture into the prepared dish. Run your thumb around the inside rim of the dish to wipe away any crumbs. Bake for about 35 minutes, until the soufflé is golden brown and puffed. Serve right away. Suggested Pairing Fresh, white peach–inflected Pinot Grigio. 90 Territoire de Belfort is located in east France and has a common border with Switzerland and is very close of Germany. It belongs to Franche Comté and its prefecture is Belfort. The landscapes were shaped by diverse geographical and historical influences. To the south and the Jura mountains chalky plateaux are to be found with plenty of lakes and rivers. To the north are the Vosges Massif preceded by sandstone hills. It has a strong industrial tradition. Croûte aux Champignons is a mushroom recipe that reveals all the flavour of an ingredient that can take so many forms. As well as mushrooms, it generally consists of shallots, butter, flour, white wine, raw crème fraiche, pepper and salt. Ballon Shoulder of Lamb is boned and stuffed with blueberries, then oven-baked. It's a festive dish that is found on the menus of the greatest restaurants in Belfort. It is greatly appreciated for its originality and sweet and savoury flavour. Galette Comtoise is an interesting variation on the famous frangipane king cake. This one typically consists of choux pastry flavoured with orange blossom. Salad Comtoise is traditionally made of green salad, smoked ham or lardons, Montbéliard or Morteau sausage, fried potatoes, comté, tomatoes, walnuts, shredded red cabbage, croutons and vinaigrette! Always served with a glass of Jura wine. Belflore is a delicious cake comprising a bed of raspberries topped with almond meringue, sprinkled with hazelnuts and enjoyed with a glass of champagne or a cup of coffee. Croutes aux Champignons Ready in 25mins, Serves: 4 Ingredients 60 ml onion, chopped 30 ml butter 450 g wild mushroom, sliced (chanterelles, cepes, or whatever you like) salt pepper 200 ml dry white wine 125 g cream 4 slices bread, a hearty country bread is best 60 ml grated parmesan cheese Method Preheat grill. Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates. Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened. Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese. Place the toasts under the grill just until the top starts to brown. Serve immediately. Galette Comtoise Made from choux pastry flavoUred with orange blossom, it has a pretty soufflé flan texture. Hurry up and taste it, I’m sure it will please the whole family! If like me, you are a real gourmand, why not try the Bounty Coconut Chocolate Galette des Rois Recipe or the Quick Almond Lemon Galette des Rois Recipe.Difficulty levelEasy Preparation time; 20 mins, Cooking time; 30 mins, Serves 6 persons Ingredients
In a saucepan, pour the milk, butter and sugar Bring the mixture to a boil until the butter is completely melted Pour in the flour all at once and whisk vigorously off the heat The choux pastry is formed by quickly stirring the preparation While stirring with a spatula, return the mixture to the heat for 2 minutes Mix continuously so that the dough does not stick. Remove from the heat, add the orange blossom and the eggs one after the other, mixing between each egg. Pour the choux pastry into a baking mold previously buttered with a sheet of baking paper In a small bowl, pour an egg yolk with a pinch of salt, whisk with a fork Dip the fork in the egg then make stripes on the cake Using a brush, brown the choux pastry with the remaining egg yolk. Bake at 180° for 30 minutes Let cool before unmolding Invert the pancake onto a rack to unmold it, then onto a plate to serve For decoration, place 2 strips of baking paper on the cake and with a tea ball and icing sugar, make a decorative strip. 89 Yonne is the first taste of the countryside when you leave Paris. Yonne occupies the north-western part of Burgundy, and includes many of the most important highlights of the region. The town of Auxerre is the capital of the department.The landscape of the Yonne is one of hedgerows and small fields, of vineyards and forests, and small scale agriculture on the undulating landscape. There are numerous rivers and small lakes that enhance the landscape and also provide opportunities for swimming, fishing etc. In the northwest the undulating lowlands of the Paris Basin give way progressively to plateaus of Jurassic origin that stretch in a broad arc from the Nivernais Plateau in the west to the Langres Plateau in the east. They surround the crystalline uplands of Monan and Charolais. These different upland areas are cut by a series of depressions and river valleys that form an important watershed; the Loire and Seine rivers flow northward to the Atlantic Ocean, whereas the Saône has its outlet in the Rhône and ultimately the Mediterranean. Agriculture is varied. Beef cattle are raised in the upland areas in Nièvre and the western part of Saône-et-Loire, noted for the Charolais breed. Dairy cattle are raised in the east. Large-scale cereal farming is practiced in Yonne and the northern portion of Côte-d’Or. Along the lower slopes of the Côte-d`Or are the vineyards of Beaune and Nuits producing Clos-Vougeot, Gevrey-Chambertin, Nuits-Saint-Georges, and Pommard. The Yonne valley also produces fine wines, especially Chablis. Auxerre is classified and the town bears the "Ville d’Art et d’histoire" (Town of Art and History) label. On your exploration of this town, you can expect to see the magnificent half-timbered houses, churches and other remarkable buildings. The river Yonne also flows through Auxerre, and the riverbanks are perfect places to relax and try water sports. Joigny is surrounded by the Côte Saint-Jacques vineyard and is a town full of gourmet delights. Don't miss a tasting of the great wines and some delicious dishes at the restaurant bearing the same name. This establishment is run by chef with two Michelin stars, Jean-Michel Lorain. You can expect some exquisite cuisine! The art-de-vivre of Joigny can also be experienced in the superb historic centre and on a walk alongside the river Yonne. Sens is another urban treasure of the Yonne. Gothic-style cathedral (the 1st of many in France!), medieval houses, manors, you're likely to get a stiff neck from admiring all these superb places. If your legs need a break from all the walking, go and relax at the Parc du Moulin à Tan: a remarkable garden with animals, arboretum, greenhouses and even two rivers. Soumantrain is a soft farmhouse cheese made from unpasteurized cow's milk left to mature for 6 weeks and regularly washed with brine and Marc de Bourgogne brandy. Its flavour is powerful, rich, slightly salty and strong, but becomes sweet in the mouth, with hints of beef and garlic. Enjoy Soumaintrain in green salads, sprinkled with black pepper, accompanied with sliced pears and crusty bread, or with Belgian beer or white wine. Dôme de Vézelay is made from raw goat's milk. Underneath its natural rind, the texture is fine, mellow, soft, and creamy and the flavours are subtle at first, with a spicy aftertaste. Pairs well with Dôme de Vézelay with fig jam, honey, and fruity, aromatic white wines such as Meursault or Chablis. Gougères are tiny, hollow pastry puffs made from choux dough and cheese, most commonly grated Comté, Emmentaler, or Gruyère. Can be served cold or at room temperature as an accompaniment to champagne or wine. Morvan Ham is a cured ham with a golden rind, cut into dark pink slices, salted by hand, flavoured with spices and condiments and cured in a drying room for several months. Chablisienne Ham consists of slices of superior ham and a sauce made of Chablis wine, shallots, tarragon, tomato concentrate, crème fraiche and a little flour. Once prepared, the sauce is served piping hot on the ham slices. It's all served with spinach, rice, fresh pasta or potatoes, with a glass of premier cru Chablis wine. Chablis Andouillette is a handmade sausage encased in pig intestine up to three metres long It has a tender texture with a spicy flavour and is enjoyed grilled, fried, with mustard or Chablis. It can also be an aperitif time, when sliced and served with chilled Chablis. Burgundy Snail, also known as gros blanc has a cream-coloured shell .and light-coloured flesh both tender and firm. After being cooked in a court-bouillon, the snails are returned to their shells, which are then filled with a mixture of butter, garlic and parsley, then baked for a few minutes, just long enough for the butter to simmer. Escargots à la Bourguignonne The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event is the escargots' tender texture and clean, woodsy flavour. Preparation Time 25 min, Total Time; 30 min, Serves 4 Ingredients 1 small garlic clove Pinch of table salt 125g unsalted butter, softened 10ml teaspoons finely minced shallot 1 tablespoon finely chopped fresh flat-leaf parsley Large pinch of black pepper 1 tablespoon dry white wine 12 to 16 snails Accompaniment: French bread Special Equipment 12 to 16 sterilized escargot shells Escargot serving dishes Method Put oven rack in middle position and preheat oven to 230C (fan 210C) 450°F. Using a heavy knife, mince and mash garlic to a paste with a pinch of table salt. Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well. Divide half of garlic butter among snail shells. Stuff one snail into each shell and top snails with remaining butter. Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately. N.B. The escargots can be prepared, but not baked, up to 30 minutes ahead and kept at room temperature until ready to bake. If you don't have an escargot serving dish, serve the snails on a bed of kosher salt (to stabilize shells) on a platter. The amount of garlic depends on taste Jambon Persilleé Parsley ham is a Burgundian recipe that is generally served at Easter time since the 14th century. To make it, you can use different parts of the pig, such as the ham, pig's trotters or shoulder (the blade). It is a dish that can be served as a starter accompanied by a salad or as an appetizer cut into squares. Preparation; 30 mins, Cooking; 1 hour 45 minutes, Serves 6 Ingredients 1kg Smoked palette 1 Foot Pork 1l Water1 500ml White wine 1 Onion 2 Cloves of garlic Garnish 1 bouquet Parsley Method In a casserole dish, pour the water and the wine. Add the bouquet garni as well as the meat. Close the pressure cooker then cook for 1h30 after the pressure cooker whistles. In the meantime, chop the parsley and garlic. Once the meat is well cooked, remove the pork trotter and the bouquet garni. Drain the meat and filter the water by pouring it into a container. This is the broth. Shred the meat using a fork. Line the bottom of a terrine with the parsley, cover with a layer of meat, then more parsley. Repeat the operation until the ingredients are used up. Pour the broth over the meat and place in the refrigerator for 24 hours. Tips To make the terrine even better, prepare it at least 48 hours before serving it. It must be very fresh. You can serve it with bread and pickles. You can add a sheet of gelatin to firm up the texture. 88 Vosges is named after the Vosges mountain range, separating the Lorraine region from Alsace and Franche-Comté. It borders the departments of Meurthe-et-Moselle, Bas-Rhin, Haut-Rhin, Territoire de Belfort, Haute-Saône, Haute-Marne, and Meuse. The Vosges department is well known for its rugged landscapes, thermal springs and mineral water. It is where the world-famous waters of Vittel come from. The Vosges department is also famous for Joan of Arc, who was born in the tiny village of Domrémy, now called Domrémy-la-Pucelle, after Joan of Arc's nickname la pucelle d'Orléans (the maid of Orléans). Much of Lorraine is forested and hilly. The Vosges Mountains rise along the region’s historic border with Alsace on the east, giving way to the hilly Lorraine Plateau to the west. The Meuse River traverses the region from south-southwest to north-northwest. Other important rivers include the Meurthe, Moselle, and Saône. The Aisne River gathers its headwaters north of Bar-le-Duc and is fed by the Aire River, which flows below the eastern escarpment of the Argonne hills. A continental climate prevails, with warm summers and winters that are cold and severe, especially at the higher elevations. Agriculture is dominated by beef and dairy cattle raising. Cereals are also cultivated (particularly wheat and barley), and rapeseed has become an increasingly important crop. Viticulture is largely limited to the area around Toul. Madeleines are slightly browned and crispy on the outside while remaining soft and tender on the inside. They have many flavours, such as chocolate, vanilla, rose, honey, lavender, and orange while classic madeleines are flavoured with almonds or lemon and served with a dusting of powdered sugar. Quiche Lorraine consists of a shortcrust base that is filled with bacon, eggs, cream, nutmeg, salt and pepper. It is usually served as an appetizer, with a green salad on the side and consumed either at room temperature or warm, Pâté Lorrain consists of marinated meat wrapped in puff pastry. Traditionallly, the meat should be a mixture of pork and veal, although rabbit or chicken are often used. The meat is sliced and marinated in a mixture of wine, thyme, parsley, bay leaves, marjoram, oregano, rosemary, chervil, tarragon, lovage, savoury, sage, bay leaf, fennel. and shallots and enclosed in puff pastry. Serve this warm or chilled, with salad on the side. Tourte Lorraine is similar to pâté Lorrain but with cream and egg custard added to the filling of Tourte Lorraine. Best enjoyed warm with a side of green salad and paired with a chilled glass of wine. Tête de veau consists of a calf’s head, boiled for until tender. The tongue and brain are also boiled separately with spices and all served together in thick slices potatoes and carrots, and a drizzling of ravigote sauce. Tarte aux Mirabelles is made with shortcrust pastry or pâte brisée and juicy mirabelle plums on a bed of pastry, cream or creamy custards. Before baking, the tart is sprinkled with powdered sugar or mirabelle brandy and caramelized under a grill. Potée Lorraine combines meat, potatoes, and vegetables. Traditionally, pork shoulder or pork knuckles are used cooked whole, then cut from the bone. The meat is cooked until tender when cabbage, carrots, turnips, and leeks and sausage are added. Macarons de Nancy are usually served warm Glace Plombièrs is an ice cream with candied fruit that is ideally macerated in high-quality kirsch, Brioche Tressée de Metz is a sweet bread prepared with buttery brioche dough shaped in a large, twisted braid. Tourte Lorraine Preparation Time; 30mins, Cooking Time; 1hour, Serves 6 Ingredients 2 rolls of ready - made puff pastry 300g lean pork 300g lean veal 2 egg yolks + 1 whole egg 30 cl heavy cream salt , pepper nutmeg For the pickle: 50 cl very dry white wine two shallots , minced thyme and bay leaf pepper Method Prepare the marinade in a salad bowl with all the ingredients. Incorporate the meat cut into small 2 cm cubes, pepper (do not salt). Cover with cling film and refrigerate for at least 24 hours. Preheat the oven to 180°C (fan160C) gas mark 6. Roll out first roll of puff pastry and cut in a circle to fit your baking tray Line the mould with the circular puff pastry. Add the drained and salted meat after removing the shallots, taking care to pack it well in the bottom. Cut the second circle of dough so that it is smaller than the first. Place it on top and fold the edges, sealing them with water. Cut a small round of 3 cm in the centre of the pie, reinforce it with a piece of pastry glued with water. Beat the whole egg and brush the surface of the pie with it. Place a rolled baking paper in the central hole (chimney). Leave to cook in the oven for 40 minutes. Meanwhile, prepare the "migaine" (typical Lorraine term), that is to say, beat the egg yolks with the cream, salt, pepper and add a pinch of nutmeg. To finish Remove the pie from the oven and pour the "migaine" into the pie through the chimney. Rock the dish well in all directions so that it is evenly distributed. Put back in the oven at 150°C (fan130C) (thermostat 5) for 20 minutes. Glace Plombièrs The Plumbières ice cream is a vanilla egg ice cream with candied fruit macerated in Kirch, a cherry alcohol. For 3/4 litre of ice cream (7 to 9 scoops) Ingredients 30 cl of whole milk 20 cl of liquid cream 75 g of sugar 4 egg yolks 1 vanilla pod kirch 130 g of candied fruit (choose the mixture of candied fruit that inspires you the most!) Method Coarsely chop the candied fruit with a large knife to obtain small cubes. Put them in a bowl and cover with kirch. Film and reserve in the refrigerator. Put the milk and cream in a saucepan. Cut the vanilla pod in half lengthwise. Scrape the seeds with the tip of a knife and put everything (pod + seeds) in the pan. Heat gently and turn off the heat as soon as it starts boiling. Leave to infuse for fifteen minutes. Meanwhile, put the egg yolks and sugar in a bowl. Whisk until the mixture turns white and frothy. While straining to remove the vanilla pod, pour the milk/cream mixture over the whipped yolks. Mix well with the whisk. Return the mixture to the saucepan and heat slowly, while stirring, so that the mixture thickens slightly. It must coat the spoon. Put everything back in the bowl and let cool. Reserve overnight in the refrigerator. Put the preparation to churn in an ice cream maker. Drain the candied fruit. Add them to the ice cream maker when the ice starts to set. 87 Haute-Vienne belongs to the Massif Central. In the south the Plateau de Millevaches separates the basin of the Loire and Garonne rivers. Farther north are the Blond Mountains, which rise above the Limoges Plateau and the Ambazac Mountains. Important rivers include the Creuse, Dordogne, Corrèze, Vienne, Gartempe, Maulde, and Taurion. Winters are harsh in the higher elevations, but summers are for the most part pleasant and warm. Annual precipitation is high, ranging from 750 to 1,200 mm. Agriculture is dominated by cattle raising. Over one-third of the region is given over to permanent pasture. Even the cultivation of cereals or root crops is intended frequently to provide animal feed. In the northern part of Haute-Vienne, sheep raising is common. Afforestation is widespread and increasing, which has stimulated the timber and timber-related industries. Pâté de Pommes de Terre consists of brioche or puff pastry, to which pork, potatoes, garlic, shallots, parsley, pepper and cream are added. It is served with a green salad.Traditionally served with cider or red wine Limousin Beef production is now the leading agricultural activity in the region. Widely acclaimed for its adaptability, ruggedness, fertility, calving and the quality of its meat. Limousin Mutton and Lamb are fattened for a few months before being consumed for weddings, funerals and other special occasions. Today lamb is a large industry Limousin Pork The cul noir (or black bottomed) pig are raised around St. Yrieix-la-Perche. Traditionally fed potatoes, chestnuts, acorns and roots. Hunting and Fishing The fishing provides trout, carp, perch and crayfish amongst others, with the hunters bagging wild boar, deer, hares and pheasants. Strawberries, Blueberries and Apples The area around Beaulieu-sur-Dordogne, is famous for the guariguettes strawberry The wild blueberry grown in the massive Monédières have gradually been replaced by an American variety, more juicy and sweet. Acid soils rich in humus enable easy cultivation in the areas woodlands. The Limousin Apples are generally hardy Massepains: small oval biscuits made from marzipan Pelauds: small biscuits made with ground almonds, hazelnuts and chocolate Macaroons from Dorat, Canoles: a delicious twisted shortbread made of two interlaced doughs, Châlus crackers, Eymoutiers cènes sold on Palm Sunday, Vacherie Limousine, a sweet in the shape of a cow made from dark, milk or white chocolate filled with praline and raspberries, Burgou: a sweet chestnut Diamant: a small, saffron-flavoured shortbread. Cornue is a brioche in the form of a Y that’s eaten on Palm Sunday. Flognarde The most popular is cherry clafoutis but is called a flognarde when made with other fruit Jams can be made from locally grown pears, plums, raspberries, strawberries, blackcurrants, bilberries and gooseberriesushes and are used in numerous preparations that delight gourmets. A Haute-Vienne Dinner Entree Limousin Apples and Foie Gras Marble Serves 4 Ingredients 4 Limousin apples 250 ml of sweet white wine, Sauternes, Bergerac, Jurançon 4 sheets of gelatin juice of a quarter of an untreated lemon 180 g of goose or duck foie gras semi-cooked or a block freshly ground salt and pepper Method Place the semi-cooked foie gras in the freezer for 30 minutes-it will be easier to cut. In an enamel or stainless steel saucepan warm the wine, add a small amount of salt and pepper. Meanwhile, soak gelatin in cold water and lemon juice then add to wine to dissolve. Peel, de-pip and finely slice the apples, add to the pan, bring to a boil, remove from the heat, cover and let steep for 30 minutes. Line a terrine with a layer of apple jelly, then pieces of foie gras. Repeat until nothing is left ending with a layer of apple jelly. Press down with a fork and store overnight in a refrigerator. Serve with a walnut vinaigrette and chopped Périgord walnuts. Main Course Leg of Lamb Casserole Serves 4 Ingredients: 1 Chump of leg of lamb (approx. 1.4 kg) 1 bulb of pink garlic 1 onion, coarsely diced 1 carrot, cut into quarters along their length 2 barder strips of grease 2 mm thick 100ml vin blanc sec 250ml veal stock 1 sprig of thyme and bay leaf 2 tablespoons olive oil You can also add 2 tomatoes cut into quarters. Method Tie the leg roughly. Salt and pepper both sides. Heat the oil in a casserole. With the heat on high, lay the meat round side down. Leave to colour for 5 minutes. Drizzle with oil. Put the meat on a plate. Place the vegetables (garlic, onion, carrots and tomatoes), salt and fat in the casserole then mix for 1 minute. Add the wine and let evaporate for a short time over high heat. Place the lamb (rounded side up) on top of the vegetables. Add the veal stock, thyme and bay leaf. Cover, place in the oven for 5 to 7 hours at 150C (gas 3). Check occasionally and brush with a spoon. Dessert Clafoutis with cherries Serves 4 Ingredients 600 gm whole cherries 2 large eggs 120g sugar 100g of flour 300ml high fat milk 1 sachet of vanilla sugar salt 25g butter Method Preheat the oven to 180 °. In a bowl, combine the flour, sugar, sachet of vanilla sugar and salt. Make a well, add the beaten eggs then gradually add the milk mixture until the mixture is smooth. Butter a pie pan and in accordance with all the cherries. Cover with the dough and put in the oven for 40 min. While the clafoutis is still warm, powder with sugar or vanilla sugar. Leave to cool a little. 86 Vienne is one of the four departments that make up the former region of Poitou-Charentes now part of the larger Nouvelle Aquitaine region, Vienne is named after the river that meanders lazily through the lush green countryside. Now situated in Nouvelle Aquitaine, the mainly rural department is surrounded by the departments of Charente, Deux-Sevrès and Haute-Vienne. Positioned between the Atlantic coast and the centre of France, the department is an active farming area with rolling fields full of cheerful yellow sunflowers, and is an ideal place for soaking up the pleasures of rural France. Known for its mild summers and winters, An above-average number of people work in agriculture, although in general the activity is not highly productive. Wheat, barley, and especially corn (maize) are widely cultivated, with the lowlands around Poitiers and the central and southern parts of the region specializing in these crops. Sunflowers are also a key crop in these areas. Brandy, especially cognac (named for a town in the Charente River valley), is produced in Charente and Charente-Maritime. Beef cattle are raised on the Massif Central and the Massif Armoricain, and dairy cows are raised in southern Deux-Sèvres and in central eastern areas of the region. Sheep are grazed extensively in the Montmorillan area of Vienne, while goat cheese is produced around Melle in southern Deux-Sèvres. Pâté de Pâques consists of a stuffing of pork and shallots wrapped round whole eggs and encased in a flaky pastry with Cognac to enhance the flavours. It is best served with a green salad and a rosé wine Le Farci Poitevin, eaten as a starter or as a side to roast meat dishes. It is a stuffed herb pâté consisting of spinach, cabbage, onions, chives, parsley, goat’s cheese, crème fraîche, eggs and butter. Chabichou du Poitou are rounded, full flavoured soft cheeses classically made from fresh, full fat goat’s milk. Tourteau fromagé is a soft round cake made with goat’s cheese, eggs, flour and sugar, the springy sponge is hidden in a crisp pastry crust. It is eaten for dessert, with an apéritif or as a snack. It has a vaguely sweet taste and creates a lovely fresh sensation in the mouth Broyé du Poitou resembles shortbread and is usually cooked in a large, flat round. It is an incredibly buttery biscuit decorated with almonds and sweet to the taste Montmorillon is known for its macarons made from almonds, sugar and egg whites, quickly spread to many cities throughout France. Haut Poitou Melon has a firm and juicy orange flesh. Eaten with an apéritif, for dessert or as a snack, it has a wonderfully sweet, fragrant flavour. Haut Poitou wine creates a feeling of freshness and lightness in the mouth. Haut Poitou White Wine is a pale yellow colour, with aromas of citrus, grapefruit, exotic fruits and blackcurrant bud. Perfectas an apéritif or with seafood such as shrimps and oysters. Haut Poitou Red Wine has a flavour reminiscent of raspberry, morello cherry and blackberry. Older wines develope prune and licqorice flavours. Perfect with Poitou dishes such as snail sauce, leg of lamb with mogette beans and mature goat’s cheese. Haut Poitou Rosé Wine has aromas of ripe fruit, strawberry, raspberry and peppery spiciness with a touch of freshness that creates a certain elegance. Goes well with mixed salads, grilled meats, black pudding, andouillettes and farci poitevin. It can also be served with a snack of broyé du Poitou or torteau fromager. Pâté de Pâques Preparation Time;15mins, Cooking Time; 30mins, Serves 6 Ingredients parsley _ pepper salt nutmeg 1 puff pastry 150 g minced pork and veal 3 eggs Method Preheat the oven to 200C (fan180C) Cook the eggs until they are hard. Roll out the puff pastry. Mix the meat, parsley and spices. Make a sausage of meat in the middle of the dough. Once the eggs are cold, cut them in half and place them on the meat. Close the puff pastry on the side, so that it is airtight. You can brush the pâté with egg yolk. Pierce a few holes in the top and cook for 30 minutes 85 Vendée is a department in western France. It's known for its long coastline and sandy beaches, like those in the towns of Saint-Jean-de-Monts and Les Sables-d'Olonne. Here, the Zoo des Sables focuses on environmental protection, and is home to lions, monkeys and anteaters. The department's islands include Noirmoutier, with a centuries-old castle, and Île d'Yeu, with sand dunes, coves, moorlands and headlands. The Massif Armoricain extends into the départements of Mayenne and Loire-Atlantique and the northern fringes of Vendée and Maine-et-Loire. Sarthe and eastern Maine-et-Loire belong to the Paris Basin. The massif of Vendée rises in the south. Two ancient massifs rise in the north, where elevations reach 340 metres in the picturesque Perseigne Forest. The Loire River flows east to west across the région. Other important waterways include the Vilane, Erdre, Maine, Mayenne, and Sarthe rivers. Animal husbandry dominates agriculture, and the région is a leading producer of milk, beef, pork, and poultry. Dairy farming is particularly important along the région’s western fringes in Mayenne and Loire-Atlantique. Fishing ports include La Tourballe and Le Croisic in Loire-Atlantique and Les Sables-d’Olonne in Vendée. Soils in the région tend to be acid and heavy, and lime and fertilizers are widely used. Viticulture is concentrated around Saumur and Angers and in Loire-Atlantique to the south of Nantes, where muscadet, a dry white wine, is produced. Cereals (wheat, corn [maize], and barley) are increasingly cultivated, especially in the eastern part of the région, often for use as animal feed. The Préfou is unleavened bread garnished with butter and garlic. La Grimâte is pork offal deep fried in the pigs intestines until crisp and enjoyed as an aperitif, with a few oysters and a white wine Mouclade includes mussels and a sauce made from white wine, crème fraîche, egg yolk and curry. Vendée Hotpot consists of green cabbage, carrots, onions and Noirmoutier potatoes. Boudine is an andouille from the bocages, made with pork rinds. You can simply grill or fry it with gray pumpkin, Noirmoutier potatoes and Vendée mogettes Fressure is a kind of pâté containing blood, offal and pig's head, slowly cooked in several stages and finely chopped and can be eaten with sauces as a starter with a salad, as a main course with potatoes, in mince pie La Bignaie is a savory crepe garnished with bacon. Halbran is a cheese made from cow's milk, with a fairly mild taste. La Mizotte is a cheese made from cows milk and refined with the wine of Mareuil with a strong taste and smell Tomme des Chouans is a cows milk cheese with a fragrant and delicate flavour. La Gâche is a Vendée brioche composed of butter, cream and eggs, it is delicious, with a tight crumb. Tourtisseaux are Vendée donuts flavoured with rum or a little local brandy La Fouace or Fouasse is a pastry between a brioche and a cake scented with orange blossom, vanilla or brandy. Fion is a traditional flan made with a mixture of eggs, milk, cinnamon, vanilla and baked custard. Betchet is a soft cake, if eaten fresh. Prune tart is a dessert served at weddings on the île d'Yeu. Boudine en Cocotte de Légumes Serves 2 Ingredients 1 boudine (for two people) 250 g Jerusalem artichokes 250g turnips 1/4 kale 20 cl chicken broth 1 onion 1 shallot 3 cloves of garlic 2/3 bay leaves 1 sprig of thyme salt (slightly because of the already salty chicken broth) pepper Method The vegetables Peel the Jerusalem artichokes, cut them into large chunks, rinse them thoroughly. Peel the turnips, cut them into large wedges. Remove the large leaves and the central tough part of the cabbage. Cut it into strips. Reserve 2 large leaves. The assembly of the casserole In an earthenware dish, arrange the strips of onions and the chopped shallots in the bottom. Place the vegetables on top, add the boudine cut into two pieces, and cover with the broth. Salt very lightly, pepper generously, cover with the two cabbage leaves and put an airtight lid. Preheat the oven at 180° for 5 minutes, then lower to 150° and bake the dish for 2 hours. And that is all. All you have to do is taste. Boudin (boudain), a pork and rice Cajun sausage Serves 20 Ingredients 1kg pork shoulder, cut into 25mm pieces 1 celery rib, diced1 medium yellow onion, chopped 4 cloves garlic, minced 1 bell pepper, seeded and chopped 1 tablespoon kosher salt 250g chicken livers 500ml cooked rice 2 jalapeños, seeded and chopped 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon paprika 2 green onions, chopped (green part only) 125ml parsley, finely chopped 1 teaspoon black pepper 1/2 teaspoon cayenne For the stuffed sausage 1200mm of hog casing, sized 32/35mm 1 tablespoon vegetable oil A sausage stuffer Method Place the pork shoulder, celery, onion, garlic, bell pepper, and salt into a large pot. Cover with 50mm of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. After an hour, add the chicken liver to the pot and continue to cook for 45 more minutes or until the pork is tender. Strain the meat and vegetables, reserving the liquid. Finely dice the meat and vegetables with a knife, in a food processor or in a meat grinder set for a coarse grind. Once diced, place meat and vegetables in a bowl. Add to the bowl the cooked rice, jalapeños, thyme, oregano, paprika, green onions parsley, black pepper, and cayenne. Stir in 250mm of the reserved cooking liquid and combine until the filling is moist and slightly sticky. If it appears too dry, add more of the reserved liquid. Taste and adjust seasonings, if needed. To stuff into casings for sausage, first rinse the outside of the casing and then place it in a bowl of water for 30 minutes to soften. Drain the soaking water and then rinse the inside of the casing by placing one end on the kitchen faucet, turn the water on low and allow it to flow through the casing. The casing will blow up like a balloon—this is fine. Lightly oil the stuffing horn on your sausage stuffer with vegetable oil. Tie a knot at one end of the casing. Take the other end and gently slide the entire casing onto the horn, leaving the knot plus an additional 100mm hanging off the end of the horn. Place the filling into the feeder and push it through until it starts to fill the casing. Go slowly at first and note that you’ll need to massage the casing as the meat goes through it so it fills the casing evenly. Once you’ve filled the casing, to form links, pinch it every 125mm and then twist it until it’s secure. You can then cut the casing to form individual sausages. To cook, poke holes into the casing then then poach in boiling water for 10 minutes. You can also grill or smoke the boudin. Alternatively, you can either serve the filling as a dressing, or you can roll it into walnut-sized balls, dip into finely crushed crackers and fry in 180C (350 F) oil for 2 minutes or until brown to make boudin balls. 84 Vaucluse is where the heart of Provence beats. The light-filled region of the Vaucluse is a small part of south eastern France with incomparable riches of outstanding variety. Unmissable features include Avignon, a past papal city famous for its international theatre festival, the Luberon and its hilltop villages, Isle sur la Sorgue and its antique dealers and Upper Vaucluse, redolent with lavender, truffles and wine and laces. Places like Vaison le Romaine with its unique Gallo-Roman ruins, the Enclave des Papes, the Mont Ventoux and Sault, or the vineyards of the Rhône Valley are all unique to this area. Vaucluse is one of the largest French wine departments producing almost half of Cotes du Rhone. It offers a very wide range of Appellations and local wines. The red wines are Grenache, Syrah, Carignan, Mourvedre and Cnsault while the white wines are Grenache, Roussane, Marsanne, Viognier, Clairette and Bourboulenc. The southern flank of the Alps dominates the région and rises abruptly from the eastern coast, which is the Côte d’Azur. The plains of Comtat, Crau, and Camargue lie to the west and are drained by the lower Rhône River. Other principal rivers include the Durance, Var, and Verdon. A Mediterranean climate prevails along the coast, but in winter the cold, dry northerly wind known as the mistral may bring sudden cold spells to a significant portion of the région. Agriculture is of limited importance in the economy but has become increasingly specialized, with irrigation playing a major role. The focus is on the production of fruits, vegetables intensively cultivated especially in the Comtat-Venaissin to the east of Avignon, as well as in the major river valleys such as the Durance. The vineyards of the Côtes du Rhône in Vaucluse are renowned for such wines as Châteauneuf-du-Pape. Rice is grown in the marshy delta below Arles, known as the Camargue. Flower crops, including lavender, roses, and jasmine, are also significant and are used by the perfume-manufacturing industry centred in Grasse. The raising of sheep and dairy cattle has become less important. Carpentras Strawberry production quickly took root in the Comtat Venaissin. Cherry orchards spread out at the foot of the Ventoux, in the Val de la Nesque, on the Venasque mountains and in the Calavon valley. Melon appeared in Provence as early as the Middle Ages. Muscats are the jewels of this land between the Ventoux and the Dentelles de Montmirail where one finds the wines of Beaumes-de-Venise. Cereals (wheat, small spelt) are widely consumed in the form of bread and pastries at breakfast and as an aperitif. Fougase is the slightly thick bread dough cake, topped with toasted bacon and olive oil. is savoured. Vegetables that were long grown in private garden are served in salads and soups Asparagus is grown in Vaucluse in the Durance valley up to Cavaillon. The potato of Pertuis whose culture goes back to the 18th century. The tomato. Vaucluse is in second largest producer of tomatoes in France. The truffle. Vaucluse provides 70% of the region's production. Lamb from the Luberon and the Pays de Sault is traditionally present at the meal of the Easter festival. Pork from Mont Ventoux raised on the Sault plateau. The Olive, star of the Vaucluse, symbol of Provence, is delicious as an aperitif, in a salad or in cooking. Magret de Canard aux Figues Preparation Time; 20mins, Cooking Time; 30mins, Serves 2 Ingredients 2 duck breasts of 200 g each 4 dried figs 1 tablespoon of balsamic vinegar 2 tablespoons of acacia honey 2 small sprigs of rosemary 1 small cinnamon stick a little caster sugar Method Crisscross the skin of the duck breasts with shallow cuts with a sharp knife. Sprinkle the breasts with salt and pepper on the flesh side. Heat a casserole dish (preferably oval cast iron) over medium heat. Lay the duck breasts skin side down and cook for 10 minutes, basting the flesh side with any fat released during cooking. Preheat the oven to 240°C (fan 220C). Roll the figs in honey then put them in a dish, sprinkle them with sugar and cinnamon. Place them in the oven for a few minutes to caramelize. After 10 minutes of cooking the duck breasts, discard the fat. Flip the duck breasts flesh side down and cook for 3 minutes, pricking the crispy skin several times with a fork. Remove them and discard the fat. Pour the vinegar and remaining honey into the pan and turn off the heat. Put the duck breasts skin side down in the pan, cover and leave to rest for 10 minutes. Chop two figs. Place the duck breasts skin side down on a board. Pour a tablespoon of water into the pot. Slice the duck breasts and arrange them on two plates. Pour the juice released during cutting into the casserole dish and add the two crumbled figs. Cover the slices of duck breast with this sauce, surround them with the rest of the crumbled figs and serve decorated with sprigs of rosemary. Candied Melon and Raw Ham Salad Ingredients 1 melon 1 green salad pine nuts slices of raw ham vinaigrette flavored with raspberry vinegar Method Preheat the oven to 80C Cut the melon in half and remove its seeds. Cut it into strips 1cm thick. Arrange on a baking sheet and place in oven for 90 minutes Remove and let cool Meanwhile, cut the raw ham into julienne strips then mix it with the vinaigrette. Then arrange the slices of candied melon in a fan shape all around the raw ham 83 Var is a department in the Provence-Alpes-Côte d'Azur region of south eastern France. In the south, its long Mediterranean coast includes the French Riviera, where glamorous resort towns such as Saint-Tropez are known for their beaches, shopping and nightlife To the west is the resort of Hyères, with a medieval castle. It’s the gateway to the Golden Islands, such as Porquerolles, part of Port Cros National Park. The southern flank of the Alps dominates the région and rises abruptly from the eastern coast, which is the Côte d’Azur. The plains of Comtat, Crau, and Camargue lie to the west and are drained by the lower Rhône River. Other principal rivers include the Durance, Var, and Verdon. A Mediterranean climate prevails along the coast, but in winter the cold, dry northerly wind known as the Mistral may bring sudden cold spells to a significant portion of the région. Agriculture is of limited importance in the economy but has become increasingly specialized, with irrigation playing a major role. The focus is on the production of fruits, vegetables, and wines. Fruits and vegetables are intensively cultivated especially in the Comtat-Venaissin to the east of Avignon, as well as in the major river valleys such as the Durance. Vineyards cover many of the hillsides of Var and Alpes-Maritimes. The vineyards of the Côtes du Rhône in Vaucluse are renowned for such wines as Châteauneuf-du-Pape. Rice is grown in the marshy delta below Arles, known as the Camargue. Flower crops, including lavender, roses, and jasmine, are also significant and are used by the perfume-manufacturing industry centred in Grasse. The raising of sheep and dairy cattle has become less important. Tomatoes, olive oil, aromatic herbs, thyme, savoury, rosemary, sage, basil, fennel provide a subtle mixture of colours, flavours and good local products. Var is the leading French rosé wine production area, the leading beekeeping department, the French leader for figs and it also represents a quarter of French olive groves. Chestnut. There is a difference between the chestnut and the marron. The chestnut has two or three fruits and the marron is not divided. Produced almost entirely as a fruit for eating. Good cooking depends on good products. And the Var region is ideal for agriculture, where low-productivity crops favour quality. Fruits, vegetables, oils, honey, here are some of the products of the Var: Fig Var is the leading producer of figs in France. Brignoles Plum has black skin and sweet orange-yellow flesh. Chickpea of Rougiers This yellowish edible seed owes its taste to the soil of the Poulagnié volcano. Spices Thyme (also called farigoule), basil, parsley, rosemary, garlic, tarragon, chives, fennel, chervil, sage, juniper, wild thyme. The Olive and its Oil Many varieties of olives are grown in Var. The belgentiéroise, picholine and the lucques olives are used for table and confectionery and the aglandau, bouteillan, cayet roux, cayon, salonenque, brun and ribier are used for oil. Honey comes in various flavours depending on the flora available such as lavender, rosemary, heather, chestnut and Provence honey Wines There are four well known appellations - Côtes de Provence, Coteaux-varois-en-Provence, Bandol, Coteaux d'Aix-en-Provence Local Specialties Aiguo Boulidoi Soup is made from three or four cloves of garlic, boiled for about ten minutes with thyme, bay leaves and lots of sage. Serve with toasted bread slices and a drizzle of olive oil. Aïoli is a thick sauce made of olive oil with egg yolks and garlic puree. It is also the name of a dish called aïoli garni made with cod fillets, potatoes, carrots, green beans, hard-boiled eggs, whelks and aioli. Anchoïade This sauce, is a puree of anchovies and garlic, diluted with olive oil and is ideal with raw vegetable sticks, carrots, celery ribs, fennel and cauliflower bouquets. Bouillabaisse is a thick stock made with fish such as scorpion fish, Saint Pierre, gurnard, conger eel, etc. served whole or in pieces and accompanied by potatoes, mussels, favouilles, rouille and slices of garlic bread Bourride is a soup prepared by diluting aïoli with the broth in which the fish has been boiled, preferably white fish such as monkfish, bass. Brouillade de Truffes Brown the truffle with butter in a pan, add beaten eggs and turn over gently until you obtain a smooth and creamy mixture. Beef Stew Provencal Style is a beef dish that simmers gently for 4 to 5 hours, with onions, garlic, carrots and herbs, flavoured with Côtes-de-Provence red wine. Caillette is a crepinette made with minced Provencal pork, liver, pork fat, green vegetables, parsley, laurel and Provencal herbs Fougasse is a flat bread with holes, soft inside and crusty, made with a dough flavoured with olive oil Pistou Soup is eaten hot or cold and is made of potatoes, zucchini, diced, fresh beans, green beans, celery stalks, cooked in salted water, and accompanied by pasta. It is mixed with pistou, a paste made with basil leaves, garlic, olive oil, grated Parmesan, Gruyere or hard Edam and possibly tomatoes. Tapenade is a paste made from pitted black or green olives, garlic cloves, anchovy fillets and capers, eaten on grilled croutons. Tropezian Pie is a brioche pastry filled with cream. Thirteen desserts Christmas Eve ends with the tasting of thirteen desserts, in memory of Christ and his twelve apostles. These are dried figs, walnuts, hazelnuts, almonds, white nougat, black nougat, candied fruit, raisins, fresh fruit, dates and fruit pastes. Aïoli garni Preparation Time; 40mins, Cooking Time 30mins, Serves 6 Ingredients 30 cl of semi-skimmed milk 1 kg cod fillet 1 cauliflower 4 carrots 8 potatoes 1 kg of green beans 8 artichoke hearts 3 sprigs of thyme gross sel 1 pinch of salt 1 pinch of pepper 8 eggs 3 cloves of garlic 20 cl d' huile d'olive Method The day before, immerse the cod fillets in water to desalinate them. Place in a cool place and renew this water regularly for 12 to 24 hours. For the aioli: Place the eggs into a pan of water. Bring to a boil, and cook for 10 minutes in simmering water. Leave to cool, peel them and extract the hard yolks. Peel, wash, degerm and chop the garlic. In a bowl, combine the garlic and egg yolks, crush and gradually pour in the olive oil. Season. Peel and wash carrots and potatoes. Stalk and wash the beans. Cook all of these vegetables separately in salted boiling water with coarse salt until tender. Cut the cauliflower into large florets, wash it. Blanch it for 5 minutes in boiling water. Drain, refresh. Cook it in milk (top up with water) for 10 to 15 minutes. Meanwhile, peel and wash the fennel. Rinse the cod under running cold water. Cook it for 10 minutes in water with the fennel and thyme. Taste the cod and the vegetables accompanied by the aioli! 82 Tarn-et-Garonne With the three major rivers, the Aveyron, the Tarn and the Garonne running through it, the department of Tarn-et-Garonne, known for its pleasant way of life, offers a range of varied landscapes, alternating between plains and hills scattered with fields and orchards, wild gorges, limestone plateaus and sloping vineyards. Its pleasant countryside, dotted with many dovecotes, invites fans of outdoor activities to explore it by taking a walk, horse ride, cycle tour or mountain bike ride. As well as these natural attractions there are the mediaeval towns of Bruniquel, Caylus, Saint-Antonin-Noble-Val and Montauban the chef-lieu. A stay in Tarn-et-Garonne is also an opportunity to taste delicious local produce, like the famous Chasselas grape and duck specialities.The variety of produce in this department is extensive ranging from apples, prunes, peaches, nectarines, cherries and kiwis, to garlic, especially l’ail de Lomagne, black truffles and vegetables, the familiar dishes featuring duck and goose, patés, terrines, cassoulet and a variety of wonderful meat dishes, wines, cheeses, snails and fish. Agriculture is highly varied, reflecting in part the range of different natural conditions found in the area. Beef and dairy cattle raising are predominately carried out in the Pyrenees. Cereals, predominantly corn (maize), are cultivated in the central lowland areas around Toulouse and in Gers. The districts of Fronton in Haute-Garonne and Cahors in Lot specialize in viticulture The Chasselas de Moissac Grape is grown on the clay and limestone plateau areas of north Tarn-et-Garonne and south Lot. It is popular for its sweet aromas and its firm flesh. Cabécou is a cheese found everywhere in south-west France, the one from Autan being the most popular. It is a small disc of unpasteurised goats' milk cheese, soft inside and with a bloomy rind and a very delicate aroma of hazelnut. Usually eaten with a slice of bread and a glass of local white wine. Stuffed Chicken consists of stuffed chicken cooked with onions studded with cloves, bouquet garni, leeks, carrots, turnips and a stick of celery. The stuffing is made of sausage meat, chicken liver and heart, parsley, garlic, egg, breadcrumbs and milk. Saffron is used in very small quantities to flavour sweet and savoury dishes. It is added to delicate dishes, such as foie-gras, scallops, etc. It is added to pasta water when cooking Tagliatelles aux Coques for example. It can be found in tajines, couscous, paëlla. In sweet food, it is used in syrups, jams, jellies. It can be added to scrambled eggs, creams, and brioches. Pears, Apples and Plums The Tarn & Garonne is the orchard of the Occitanie. With its three large rivers (the Tarn, the Garonne and the Aveyron), the alluvial basin is large and orchards benefit from the sun.Here, they produce more than 80% of pears, apples and plums in the region. There are also kiwi fruit, table grape, melon, apricot and peach. In Tarn & Garonne, there are also cep mushrooms, Gascony beef, lavender, honey and lamb. The Croustade is made with a fine puff pastry and is found everywhere in Gascony. It is an alternative to apple pie and is made with Armagnac or prunes. Nut Bread and Cakes. The walnut trees in Quercy provide the nuts to sprinkle on cakes and bread with.. They are delicious with a good Cabécou goats' cheese. Cassoulet is a Toulousain dish that can also be found in Tarn & Garonne. Made with tarbais beans, pork rind, tomato puree, sausages of course, it provides a hearty meal. Foie-gras can be prepared as a mousse, pate, pan fried, “mi-cuit” (cooked between 70C to 85C). It can be eaten in various ways; as a starter, sometimes in risottos, in nuggets in a tart or served with a jelly of saffron. Confit and duck magret are two dishes that can often be found on restaurant menus in the region. Brioche or Coque Quercynoise is flavoured with orange blossom and traditionally consumed at Easter. It is ball shaped, with a beautiful soft light yellow crumb and a golden top. Mountalbane is a brioche found in the region of Montauban with Vanilla, rum, orange blossom, fresh eggs, butter and candied fruits as some of the ingredients. Poule Farcie The preparation of a poule farcie is relatively long, but simple, and much of it can be done in advance. Here is a standard recipe, which serves around 8 people. Ingredients: 1 large chicken (3.5 kg) 3 large carrots 2 leeks 2 turnips For the Bouillon: 1 onion peeled and studded with 3 cloves 1 stick of celery Bouquet garni 1 tsp sea salt 1 tsp black peppercorns 2 l water For the stuffing: 200 g sausage meat or ham, chopped The liver and heart of the chicken, chopped 2 cloves garlic, finely chopped 200 g stale bread, crumbled Bunch of parsley, finely chopped 2 eggs, beaten Method Mix all the stuffing ingredients in a bowl. Wet with milk to bind. Stuff and seal the chicken with kitchen twine. Bring the water to the boil in a large casserole, add the chicken, the onion, the bouquet garni, the celery, peppercorns and salt. Cover and simmer for 1½ to 2 hours. Skim the fat from the surface from time to time. Cut the carrots, leeks and turnips into chunks and add to the pot. Cook for a further 45 minutes. Remove the chicken and vegetables and keep warm. Serve the bouillon Cut the chicken into pieces, place on a serving dish and surround with the vegetables and the stuffing cut into slices. Sometimes served with rice as well.If you prefer to serve the bouillon as a sauce, you can thicken it with a beurre manié (butter and flour). 81 Tarn is a quiet and peaceful department and very much a 'transition' between the Mediterranean region to the south-east and the greener, if cooler, regions of south-west France. There is much to enjoy among the towns and villages, set in the steep forested valleys and rolling fields of the region, with highlights including the historical town of Albi and the hilltop village of Cordes-sur-Ciel. The department is to the east of Toulouse and to the north of Carcassonne in southern France. The region is quiet and peaceful, and has several highlights for visitors, including part of the Natural Regional Parc of the Haut-Languedoc which falls in the south-east of the department. The transition from north-west to south-east across the department is quite marked in both the scenery and the architecture of the Tarn which changes from the red-brick typical of the Toulouse region to the white stone of the Carcassonne region as you head towards the south-east. Agriculture is highly varied, reflecting in part the range of different natural conditions found in the area. Beef and dairy cattle raising is widespread, although concentrated primarily in the upland areas of the Pyrenees and the Massif Central. Sheep farming, for the production of Roquefort cheese, is practiced in the Pyrenees and Aveyron. Cereals, predominantly corn (maize), are cultivated in the central lowland areas around Toulouse and in Gers. The districts of Fronton in Haute-Garonne and Cahors in Lot specialize in viticulture. Gers is known for the production of Armagnac. Vegetable and fruit cultivation has developed on a large scale in Tarn-et-Garonne, while the fattening of geese and ducks for the production of foie gras is widespread. Chasselas de Moissac is a white grape. Its flavour is sweet with honey aromas. It is very juicy, has a golden colour. They can be eaten as they are or juiced, for aperitifs (such as the Quercy des îles, with rum, vanilla and spice), and for jams and jellies. It ca be served with oysters, quail, in desserts and tarts. Tarn specialities are wide-ranging and full of flavour. Why not try specialities such as Truffles, Cepes, Wild Boar, Veal, Pink Garlic,Echaudés Biscuits, Jambon de Lacaune, Pumpkin Pancakes, Cheeses which can all be accompanied by wines from Gaillac. On most rivers and lakes (plan d’eau), fishing in the Tarn is popular. Pike (brochet), pike, perch or zander (sander), carpe (carp), roach (gardon), silurid (silure), which apparently tastes like monkfish), faro, rainbow or salmon trout (truite faro, arc-en-ciel or saumon de fontaine). The Quercy Melon has a green skin, turning yellowish. It has a sweet and fruity smell. To enjoy it, simply slice it. You can also make small balls of melon and serve them with a dry white wine. Garlic of Lomage is a big, fleshy white garlic with a strong rich flavour. It is sold either as a garlic braid, individually or in a net. It is a condiment that can be cooked in many ways. Pears, Apples and Plums are plentiful as are kiwi, table grapes, kiwi, melon, apricot and peach Lacaune Ham can be found whole, in slices or portions. It is from local pork, fed with the grain of the southwest. Finely marbled, it is salty. Squash is a good accompaniment for Lacaune ham. A velvety squash soup sprinkled with diced ham is very tasty. Veal of Lauragais is light and savoury. The best veal comes from the Blonde d'Aquitaine and Limousine breeds. Sureau (elderberry) can be made into jellies, jams, syrups. It is delicious on bread, or with cheese. The syrup is made into an aperitif with white wine or champagne (kir). Local Cheeses include raw milk goats' cheeses. There is the Secret du Berger, a light mousse type sheeps' cheese made from raw milk, the ash covered Pyramide de Brebis which is square in shape, the Rouelle du Tarn, with a hole in the middle, a savoury soft mild cheese, Cabécou, Rondouilié, logs and bricks and small cheese aperitifs. The Black truffle of the Périgord often grows around the roots of oak trees and is approximately 1 to 20cm under the ground. Albigeoise Saffron Tripe Preparation Time; 30mins, Cooking Times; 4hrs, Serves 4 Ingredients 1 onion studded with cloves 1 bouquet garni 2 cloves garlic 1 tbs of oil 1 pinch saffron 1 bunch parsley flour capers and pickles 1kg veal or mutton tripe 1 country ham 1 calf's foot or 1/2 pig's foot Method Cut the tripe into squares. Put them in a pot with the trotters, the studded onion, a piece of ham heel, salt (be careful as the ham is salted), pepper and bouquet garni. Cover with cold water and cook until all is tender Do not cover to prevent overflow overflows Do not use a pressure cooker for the same reasons. When the tripe begins to soften, drain and strain the cooking liquids. Reserve a little hot cooking liquids in a cup and add the saffron. Cut the leg flesh into cubes the size of the tripe pieces. Dice the ham heel very finely. Fry it in oil with the diced garlic. When the aromas become strong, mix in a little flour to thicken. When the roux is blond add the broth, let it thicken a little Then add the saffron infusion and chopped parsley as desired. Finally add the tripe and the foot. Let cook. Serve very hot. Chopped gherkins and capers can be served separately in a bowl. Steamed potatoes can be added at the very end of cooking.i The Perfect Seafood Platter A fresh seafood platter is a spectacular sight, something to make your eyes light up and your mouth water. A plate or board groaning with fresh seafood, sauces, dressings, and other delights. Considering they are rather easy to put together, there is something special about a platter of seafood. Be it a romantic platter for two, or a massive platter to feed a group. They really are a dinner party hit. Add to that the bottle or two of cold dry white wine waiting in its bucket. The French call it plateau de fruits de mer. Which sums up well a beautifully presented seafood platter of the "fruits of the sea". Crustaceans: Are the heroes of the platter and the hero of them all has to be a lobster. Other delicious crustaceans are crayfish, prawns, jumbo shrimp, lobster, crab, soft shell crab, crab claws or crab legs, etc. Bivalves: Bivalves always keep things interesting. A seafood platter wouldn't be complete without oysters. Other bivalves include clams, pipis, cockles, scallops on the half shell, and mussels. If you don't like raw oysters you could always grill them in the shell, or serve them Kilpatrick style. Caviar/Roe: If money isn't an issue you could add the indulgence of Beluga, Ossetra, or Sevruga caviar. Or go for red caviar, such as large plump salmon roe or trout roe works perfectly. If available fresh buttery uni (sea urchin roe) is a complete treat. Garnish: Garnish on a seafood platter should not only look nice but also be eaten. Fresh dill adds fragrance plus a pop of colour, and tastes wonderful with seafood. Lemon and lime wedges. If you can find them, Australian finger lime. They look like caviar but are little balls of citrus joy. Sauces/Dressings: At least two different sauces and one dressing to dip into. That little extra: You can always add a little more variety by way of salads on the side like a crunchy cucumber salad or green salad. Bread is also a winner for a bit of variety of texture and taste. Serve it with some smoked butter. You could also serve some prepared morsels like crab cakes, or crab lettuce cups. What Seafood to Choose What seafood you choose is up to personal taste. But you do want to keep it easy for those eating the platter. Always have a hero, like a lobster if possible. Remember to have your fishmonger cut large shellfish like lobsters in half for easy eating. A variety of large and small cooked prawns/shrimp. You will be surprised at how different they taste. Some will be sweet, others slightly salty, and some even creamy and buttery. It is also a good idea to peel and clean prawns. Leave the heads and tails on for presentation, they always look more impressive and bigger. It is probably a good idea to have a variety of cooked and natural oysters if catering to a crowd to keep everyone happy. Fish or not to fish? Sharing the ideal cold seafood platter with tuna or salmon sashimi, or even smoked salmon, would be a great addition. If you are preparing a cooked seafood platter then fish is a wonderful option. A whole small steamed red snapper with an assortment of fried seafood. Portions per Person Getting the seafood quantities per person is important. It is best to have a little more than you anticipate. Then again, you don't want to be stuck with a whole lot of leftovers. Seafood can be quite expensive. Things to consider when working out how much you need per person. Variety of Seafood on Offer If there is a lot of variety then you will need fewer of each item per guest. Example A: You have gone all out with crabs, lobsters, basically the whole gamut, then you only need a taste of each item per person. Example B: Lobster and prawns. You are keeping it simple with a hero of lobster and a variety of prawns. Then you may want to cater a quarter or half a lobster per person, and 8 - 12 prawns (maybe more if they are small). Who are you Feeding Catering for a group of 10 men is different from catering to a group of 10 ladies for lunch. Plus how many children will you be feeding? Everybody eats differently and in different amounts. Take into consideration of fussy, light, and hearty eaters. Sauces and Dressings This is where you can get creative. You can go traditional, or really mix things up or create a flavour theme. Have you ever thought of making an Indian, Korean, Japanese or Thai inspired seafood platter? Think about it, your choice in condiments really sets the scene. Homemade mayonnaise is magic. Store bought does not compare. You can keep it plain or flavour it with lemon juice. If buying, go for an egg mayonnaise A classic with prawns is Marie Rose sauce. It's delicious with all seafood, even oysters. Herbs add another dimension, maybe a tarragon sauce or dill dressing? Another classic is a simple mignonette dressing. Hot sauce may not be obvious at first, but a bottle of Tabasco or other hot sauce really does add that extra punch of taste. Not a sauce, but lemon and lime wedges are essential. Or a combo of the two. Plus, don't forget the freshly cracked pepper. How to Plate Seafood Platters How to make your seafood platter the envy of all seafood restaurants? It's rather simple. Be generous, have a variety of seafood and condiments, and plate it gorgeously. It is important to have all your seafood cleaned, lemons cut, sauces, dressings and any salads made before plating the seafood platter. Plating should be at the last moment and the platter hit the table as soon as it is all together and ready. Cover a large serving platter with crushed ice. The size will depend on how much seafood you have. If feeding a big crowd you may need two platters. Place any large seafood on the platter first, starting with lobsters, then crabs and bugs. Next, add any bowls. Bowls that contain caviar, sauces, or dressing that you want on the platter. Ideally, serve the majority of the dressings on the side (that way they can be passed around easily), but it visually looks appealing to have at least one sauce/dressing on the platter. Then add any large prawns followed by oysters. Followed by the smaller prawns. These can be strategically poked into gaps. Fill any remaining gaps with fresh sprigs of dill (or another herb of choice), and lemon/lime wedges. Don`t Forget the Drinks As you have gone to all the effort of creating a gorgeous seafood platter, put some thought into the drinks you will serve alongside. Champagne or sparkling white is a must alongside lobster and caviar. You can't go wrong with a crisp white wine. Cold beer is great with crab, go for a light ale. Have the Right Utensils to Hand Be prepared with utensils. Make sure you have enough crab crackers and pickers at the ready, finger bowls with slices of lemon and extra napkins. A bowl for discarded shells is a great idea too. Make sure you empty it often if a large group, or once/twice for a couple. Valuable Seafood Tips How to choose seafood? Fresh seafood should never smell like anything else but the ocean. If it is stinky or has a very powerful odour, then don't buy it or eat it. Better to be safe than sorry than taking on the risk of foodborne illness. The eyes of your crustaceans/shellfish should be bright and black. The seafood shouldn't be damaged or mangled. Make sure that there isn't any black or discolouration to the cooked prawns/shrimp. The shells of any live mussels clams should be tightly shut. Or close when you gently tap them. If they don't close when tapped it could indicate dead mussels or clams. Should you buy fresh or frozen lobster? Unless you are an expert at humanely killing lobsters I suggest you buy a lobster that has been cooked and frozen at sea. Live lobsters also don't cope that well being kept at home, it can be quite stressful for them. You can buy lobster either frozen or defrosted. If frozen defrost it overnight in your fridge the day before needed. Should I buy crabs already cooked? Blue Swimmer/Blue crabs are best bought already cooked as they don't store very well raw. Plus their taste deteriorates. Mud crabs are usually still alive at the fishmonger. You can buy it live and humanely kill it yourself, or alternatively ask them to do this for you. Crabs are at their best the day of purchase. How to defrost frozen cooked prawns There is nothing wrong with buying frozen already cooked prawns. Most prawns are cooked at sea and snap frozen to retain their flavour and freshness. There are exceptions to this of course. To safely thaw them place the frozen prawns in a colander the night before needed to let them slowly defrost. Before serving give them a quick rinse in salted water and dry them with some kitchen towel. 80 Somme is a department of France, located in the north of the country and named after the Somme river. It is part of the Hauts-de-France region. The north central area of the Somme was the site of a series of battles during World War I, including the particularly significant Battle of the Somme in 1916. The region belongs to the Paris Basin and is essentially flat, with elevations below 300 metres. The calcareous plateaus of Laon, Soissons, and Valois rise to the east. The Somme River flows from the east to the northwest across much of the area. The estuary of the Somme River and the bay of the Somme occupy a large part of the low-lying coast. The Aisne River flows from east to west to join the Oise River, which flows south westward across the region. Agriculture is highly mechanized and productive. The average farm is large for France, approaching 80 hectares. Crops include sugar beets, wheat, barley, and potatoes. Animal husbandry is of less importance. Traditional industries, such as weaving at Saint-Quentin and the production of mirrors at Saint-Gobain, which dates from the 17th century, are in decline. Ficelle Picarde is thin savoury pancake wrapped round a slice of ham stuffed with sliced mushrooms. The stuffed pancake is then browned in the oven in a creamy sauce. Fruit and vegetables come from market gardens along the Somme, particularly in the fertile soil of the Hortillonnages (marsh gardens). Radishes, cauliflowers, turnips, lettuces, leeks, artichokes, blackcurrants, red currants, even melons are just some of our local produce. Hortillons Soup and Leek Flan are two very traditional local dishes that more than typifies the area. The Ponthieu and Santerre regions are responsible for 3/4 of national chicory production. This vegetable can be used raw in salads, braised or wrapped in ham and baked in a cheese sauce. La Rabote is a dessert made with a peeled and cored apple, filled with sugar and baked in a square of puff or short crust pastry. Gâteau Battu is a type of brioche, tall and cylindrical in shape, golden yellow inside with a lovely brown crust. Amiens macaroons are made with almonds, sugar, honey, egg whites, sweet almond oil and bitter almond essential oil.© Coquillade de la Baie de Somme is made with scallops, potatoes, carrots, onions, fish or vegetable stock, olive oil, salt, and pepper. The onions are sautéed in olive oil and mixed with the stock, potatoes, carrots, and seasonings. The mixture is simmered until tender. The scallops are added and cooked over low heat for a few minutes Guerbigny or Coeur de Marie is a cheese made from raw cow's milk. Underneath its sticky washed rind, the texture is soft and smooth. The aromas and flavours are strong. It matures in heart shaped moulds. Good with a glass of Sancerre. Coquilles St Jacques Preparation Time; 5 mins, Cooking Time; 15-20 mins, Serves 6 Ingredients 6 large dive-caught scallops, in the shell, cleaned 2 tbsp butter 2 banana shallots or 4 round ones, peeled and finely chopped 150ml white wine 5 tbsp double cream For the topping 2 tbsp butter 1 small garlic clove, peeled and flattened 10 tbsp dried breadcrumbs 6 tbsp finely chopped parsley Clean the scallops using a sharp knife to gently detach them from their shells, then pull off and discard the frill and black stomach sack. Save the shells for another use. Method Melt a tablespoon of butter in a small saucepan over a medium-low heat, add the shallots and sweat until soft. Add the wine and bring to a simmer, stir in the scallop meat and cook for a minute, turning once halfway through, then scoop out and set aside. Simmer the wine until it’s almost evaporated, then take off the heat, stir in the cream, and season to taste. Sweat chopped shallots in butter until soft, then add the wine and reduce. Poach the scallops in the mix for a minute. Meanwhile, melt the remaining butter in a small pan with the garlic clove, then lift out and discard the garlic. Whizz together the breadcrumbs and parsley in a food processor until green (or vigorously chop them together with a knife), then add the butter, stir and season. Heat the grill to medium-high. Divide the creamy shallots between the reserved half-shells and put the scallops on top, followed by the breadcrumbs. Grill for about three minutes, until golden and bubbling on top, and serve at once. Goes well with a white burgundy Amiens Macaroons Macarons are made with finely ground almonds, confectioners' sugar, and egg whites. They are the most delicious soft cookies with crispy edges. I finally perfected the technique and wanted to share it. Pipe your choice of filling or frosting on a cookie and sandwich another cookie on top. Preparation Time: 30 mins, Cooking Time: 10 mins, Additional Time: 1 hr 30 mins Serves: 16, Yield: 16 macarons Ingredients 3 egg whites 50g white sugar 200g confectioners' sugar 110g finely ground almonds MethodLine a baking sheet with a silicone baking mat. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until foamy. Add white sugar and beat until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl; quickly fold almond mixture into egg whites, about 30 strokes. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 35mm in diameter, onto the prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold batter a few more times and retest. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe batter onto the baking sheet in rounds, leaving space between the disks. Let piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour. Preheat the oven to 140 C (fan 120C),285 degreesF. Bake cookies in preheated oven until set but not browned, about 10 minutes. Let cookies cool completely before filling, about 30 minutes. Cook's Notes: If you do not have a sifter, you can use a blender or food processor to thoroughly mix the almonds and confectioners' sugar. Just blend or pulse for 30 seconds. Remember that because the consistency of the mix is like cake batter, you're going to have to be quick piping it onto the silicone mat. Hold the pastry bag sideways between piping so it doesn't spill. 79 Deux-Sèvres is a peaceful rural department especially famous for the “Marais Poitevin’, known as the ‘Green Venice ’ which mirrors the Norfolk Broads in character but without the inclement weather factor! Life has moved at a sedate pace for centuries in this peaceful backwater and in the 17/18th centuries, a certain amount of guidance from the Dutch sorted out the question of drainage. This tranquil area of shaded canals where you can either hire a boat or be taken on a guided tour, whether by boat or canoe, has become a national park. The centre of the region is low-lying and punctuated by the shallow valleys of the Vienne, Clain, Charente, and Sèvre Niortaise rivers. An oceanic climate prevails. An above-average number of people work in agriculture, although in general the activity is not highly productive. Wheat, barley, and especially corn (maize) are widely cultivated, with the lowlands around Poitiers and the central and southern parts of the region specializing in these crops. Sunflowers are also a key crop in these areas. Brandy, especially cognac (named for a town in the Charente River valley), is produced in Charente and Charente-Maritime. Beef cattle are raised on the Massif Central and the Massif Armoricain, and dairy cows are raised in southern Deux-Sèvres and in central eastern areas of the region. Sheep are grazed extensively in the Montmorillan area of Vienne, while goat cheese is produced around Melle in southern Deux-Sèvres. Poitevin is a starter, served cold and made with cabbage, chard, sorrel, spinach, bacon, eggs and herbs. Snails in Parsley. The recipe for snails in parsley takes time to prepare because you have to fast the gastropods for 15 days to three weeks before cooking them Fricassee of Eels is prepared in the pan, for example with potatoes, flour, parsley and an onion. Meats. With its many meadows, especially in the northern part, the department is known for its livestock. There is lamb from Poitou-Charentes, beef from Parthenaise, recognizable by its tawny color. The Poitevin Cheesecake is recognizable by its burnt dome. It is prepared with a base of fresh goat's cheese then baked in a special half-sphere mould which preserves a soft and melting texture.. Poitou Broyed is made with sugar, flour, butter, eggs and a pinch of salt. Angelica in confectionery “L'herbe aux Anges” grows in the Poitevin marshes. It is been used as an ingredient in confectionery (candies, candied sticks or chocolates, for example). Fricassee of Eels (Fricassée d'anguille) Preparation Time; 15minsCooking Time; 25', Serves 4 Ingredients 1 kg of small eels 30g of butter 4 tbsp. at s. of oil 3 tbsp. at s. of flour 2 shallots 3 cloves of garlic 1 bunch of parsley salt pepper Method Skin, gut and head the eels. Peel the garlic and shallots, chop finely. Wash and dry the parsley, chop it. Cut the eels into sections. Coat them with flour. Eliminate the excess. In a frying pan, heat the oil. Brown the eels on all sides. Reduce the heat, finish cooking for 20 minutes. Drain the pieces of eel. Discard cooking oil. To melt the butter. Add the shallots, sweat them gently, covered. Reintroduce the pieces of eel into the pan. Add garlic and parsley. Stir briskly to heat through. Serve hot. Sweet and salty cheesecake with cherries and crumble This is the ultimate dinner party dish. All the elements can be cooked well in advance and put together at the very last minute. Adding the feta is sure to win you serious accolades, as it is an original addition in a dessert and completely delicious. When fresh cherries are not in season you can easily use frozen. Serves 4-6 INGREDIENTS 100g feta 300g cream cheese 40g caster sugar Finely grated zest of 1 medium lemon 130ml double cream 90g fresh blackberries (or de-frosted frozen blackberries, if out of season) 2 tbsp olive oil, for drizzling Crumble: 100g blanched almonds, roughly chopped 50g cold unsalted butter, diced 50g wholemeal flour 25g plain flour 50g brown sugar 1 tbsp black sesame seeds ¼ tsp salt Cherry Compote: 600g frozen pitted cherries, defrosted 90g caster sugar 4 whole STAR ANISE 4 strips orange skin 4 tbsp Orange liqueur (Cointreau or Grand Marnier) METHOD Use a spatula to break down the feta to be as smooth as possible. Whisk in the cream cheese, sugar and lemon zest. Place the cream in a separate bowl and whip until soft peaks form. Fold half of the whipped cream into the cream cheese and feta mix followed by the second half. Be careful not to over mix. Leave to set in the fridge for at least 2 hours but preferably overnight. The mixture will last up to 3 days in the fridge. Pre heat the oven to 180C (160C) Place the almonds and both flours in a large bowl. Use your hands to rub in the butter until a crumb-like consistency forms. Stir through the sugar, sesame seeds and salt. Spread out on a baking tray and cook for about 12 minutes, until golden brown. Place the cherries, sugar, star anise and orange peel in a medium saucepan and place on a medium-high heat. Bring to the boil and simmer for between 10 to 15 minutes, until the sauce has thickened. Add the orange liqueur and simmer for a further 2 minute. The sauce will become thicker as it cools down. Once the cherry compote has cooled to room temperature you are ready to serve. For one portion, spoon out a large scoop of cheesecake onto a plate, top with plenty of the crumble, lots compote, more crumble, some fresh blackberries and finish with a drizzle of olive oil. 78 Yvelines is basically a Parisian suburb with high population density, situated to the south west of Paris.This once beautiful department, which is in the valley of the river Seine, was home to dense hunting forests, rich farmlands and humble villages. It is now densely populated by an expanding capital city. The villages have become vast sleepy building estates as many of the people living here will be commuting to the capital city. The town of Versailles is now a local administrative centre and residential suburb of Paris. The palace serves as a tourist attraction and as a residence for visiting heads of state. The région lies in the centre of the Paris Basin and consists of limestone plains with a gently rolling relief. The principal rivers are the Seine and its tributaries—the Marne, Oise, and Aisne. The région’s fertile loams support the cultivation of wheat, corn (maize), barley, sunflowers, rapeseed, legumes, and sugar beets. Fruit, vegetables, and flowers are also grown. In Val-d’Oise between Pontoise and Montmorency, mushrooms are grown on a large scale in limestone caves. Owing to the great urban sprawl of Paris, agriculture is concentrated in the outer areas of Île-de-France. In general, farm holdings are large, highly mechanized, and produce high yields, yet they employ only a very small percentage of the workforce. Pithiviers is a delicious almond cake that comes either in a puff pastry case or as a fondant cake. The latter, considered more traditional, is iced and decorated with candied fruit. Mentchikoff is a white sweet made of praline chocolate with a thin coating of icing sugar and vanilla. The chocolate centre made from hazelnut praline, butter and cocoa is deservedly popular. Jambon-Beurre Sandwich – the Parisienr is traditionally made from a piece of Parisian baguette split and buttered before slices of Jambon de Paris ham are added. There are variations to this, with lettuce, gherkins, cheese or chips sometimes added. The Croissant is a true Parisian speciality, especially when made with butter. Traditionally, croissants are made of flour, yeast, milk, sugar, salt and a good proportion of butter. They can be eaten as they are, with jam, with chocolate or dipped in a nice bowl of hot chocolate. The Croque-Monsieur is decidedly the king of Paris bistrots. Variations on the original, such as the croque-madame, which has an egg on top, Hawaian, with pineapple, sweet with a chocolate spread, or with a béchamel sauce. It is a sandwich, served hot, composed of a slice of Paris ham and slivers of Gruyère cheese between two buttered slices of bread. It is then toasted in the oven or in a frying pan. Gâtinais Honey is popular for its smoothness and sweetness. Delicious on its own or spread on buttered bread and is ideal for sweetening tea, blending into yoghurt, baking gingerbread or making sweet-and-sour dishes. The Paris-Brest is a choux pastry ring filled with praline cream. The circular shape of the cake was supposed to represent a bicycle wheel. Milly-la-Forêt Peppermint is famed for its refreshing, slightly peppery fragrance, It has many health benefits, including helping with digestion, soothing stomach pains and nausea, and helping fight travel sickness. It is used in tea and essential oils. The Croque-Monsieur Preparation Time; 20 mins, Cooking Time; 30 mins, Serves 2 Ingredients For the sandwich 4 slices from a white sourdough or crusty white 20g butter, melted 1 tsp Dijon mustard 100g grated gruyère 4 thin slices of great smoked ham For the béchamel sauce 125ml milk 125ml cream 1 garlic clove, crushed 2 bay leaves 1 small onion, chopped 20g butter 20g plain flour 1 heaped tsp Dijon mustard fresh nutmeg, grated For the mustard mayo 1 tsp Dijon mustard 1 tbsp mayonnaise Method First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion. Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour. Pre heat oven to 220C (fan 200C) gas 7. Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside. 77 Seine-et-Marne is one of the eight departments of the Paris Ile de France region. Seine et Marne is one of the most renowned departments in the region, probably thanks to its assets, from historical heritage to tourism infrastructures. The administrative centre of the department is Melun. Seine et Marne is located east of Paris Ile de France and shares borders with Picardy, Champagne Ardenne, Burgundy and Centre region. Through the department run two rivers, the Seine and the Marne. Owing to its large area, Seine et Marne is a rich department which includes as much rural areas as Paris suburbs. It is the largest department in the region as regards agriculture, as 60% of its territory is covered by crops, mainly wheat and sugar beets. Thanks to its location close by Paris and next to the Roissy Charles de Gaulle airport, the economy of Seine et Marne also relies on transportation and logistics. Seine et Marne is under strong urban pressure due to the spread of the Paris conurbation and its suburbs, with arable land disappearing in favour of new towns, particularly to the west of the department. The department is characterized by its specialization in field crops. Cereals cover 69% of the arable land, with oilseeds, protein crops and beets utilising the rest. Cereal production is characterized by milling and brewing quality products. Alongside its arable crops coexist market gardening, horticulture and arboriculture. Dairy farms in the department produce milk mainly used in the production of Brie de Meaux and Brie de Melun. Brie de Meaux is a soft flat cheese with a delicate rind covered in white mould. It is important to let the Brie reach room temperature in order to fully appreciate its range of flavours - mouldy, mushroomy, nutty, and fruity. Fougerus is made with raw cow's milk and has a bloomy rind which hides a soft and creamy texture. After four weeks, when fully ripe, the texture should be runny and smooth. It has a woody, mushroomy, and earthy aroma, while the flavours are sweet and salty with notes of cabbage and cauliflower. Pair it with Prosecco or Champagne. Crécy-la-Chapelle and Crécy-en-Ponthieu are widely known for their carrots and, interestingly, any French recipe bearing the name Crécy is made with carrots. It is usually thickened with rice, flavoured with fresh herbs like chervil, mint, chives, or parsley, and typically served garnished with croutons. Niflette is a puff pastry made with puff pastry and pastry cream consisting of egg yolks, flour, milk, sugar, and sometimes orange blossom water. Sucre d’Orge, barley sugar from Moret-sur-Loins, is made by boiling sugar and barley-water to a shade of dark traffic-light amber in copper pans. Sucked, it has a honey-like taste, not cloying nor overly sweet. Tarte Fine aux Rougets (spiced red mullet tart) Déclinaison de Pigeon (stuffed pigeon legs, breast and a pigeon tartare) Tagine of Pigeon and Zucchini Preparation Time; 15mins, Cooking Time; 1hr, Serves 2 Ingredients 1 tsp ground coriander Cloves 3 to 4 mint leaves 10 cl of white wine 1 tbsp tagine spices 1 tbsp raisins 1 round zucchini 1 onion 4 to 5 fresh garlic cloves 2 pigeons Method Preheat the oven to 150C Soak a handful of raisins in a bowl of lukewarm water with a bag of mint tea Prepare the olive oil and tajine spices and coat the pigeons. Brown them in a sauté pan with a little olive oil. Reserve them and brown the chopped onion in the sauté pan. Moisten with white wine. Cut the zucchini into 8 wedges and deseed them. Place the zucchini quarters in the tagine, drain the raisins. Place the pigeons on top with the sliced onions and juices, ground coriander seeds, 2 cloves and mint leaves. Cover the tagine and bake it as close as possible to the floor of the oven for 1 76 Seine-Maritime is mostly lowland belonging to the Paris Basin and is drained by the Seine River. The coastline of chalk cliffs is cut by valleys that shelter a number of towns. The climate is humid; in fact, the Seine valley is frequently shrouded in mist, while the Rouen area is one of the wettest in France, with an average of about 120 rainy days per year. Agricultural production is divided approximately equally between arable farming and cattle raising. Highly productive cereal farms are found in the east, while dairying predominates in areas such as the Pays de Bray in Seine-Maritime and the Pays d’Ouche and Lieuvin in Eure. Dieppe is an important fishing port. Among the numerous seafood products available, there are lobsters, brown shrimps, periwinkles and whelks, sole, turbot, brill, plaice, mackerel, sea trout, cuttlefish, whiting, velvet swimming crabs. The most popular products are scallop and herring. Those two products give rise to popular food events which take place in autumn in the coastal towns to celebrate the opening of the fishing season. Butter and Cream are the lifeblood of Norman cuisine, and they give it its generosity and pleasantness. Apples offer endless variations and a wide range of different alcoholic drinks, from cider brandy to apple juice not to forget a thousand sweet and savoury delicacies. Neufchâtel Cheese among all the Norman cheeses, Neufchâtel might not be the most famous one, but its character and its quality make it one of the tastiest cheeses. Watercress needs good quality water to flourish. In Veules-les-Roses it thrives in the spring water of the smallest river in France. Herring just salted, smoked whole, kippered, dried, or marinated. Herring has been salted and smoked since the dawn of time. Scallops from Dieppe the leading port in France for scallops. It is fished from 1st October to 15th May, but it is at its best from December to March. Seafood: Fishermen bring in high quality fish and shellfish every morning. Markets: The most famous ones are in Dieppe, Rouen (Place St Marc), Buchy (live animals), Fécamp or and Sotteville-les-Rouen - the largest market in Normandy. Duckling à la Rouennaise: Rouen ducks result from a cross between wild ducks and domesticated ducks. It is cooked while still bleeding, roasted with mustard, and then served with a sauce thickened with the blood from the pressed carcass. This dish represents the Seine Valley's culinary expertise. Seafood Platter Preparation Time; 45 mins, Serves 4 Ingredients 1 lobster | cooked, cut in half, and cleaned 4 Moreton Bay/Balmain/slipper lobster | cooked, cut in half, and cleaned. If very large you may only need ½ per person 8 jumbo prawns/shrimp | cooked 16 small/medium prawns/shrimp | cooked 24 oysters | shucked and served on the shell 1 tin/jar caviar of choice 8 crab lettuce cups Sauces, Condiments, and Sides Marie Rose sauce homemade mayonnaise mignonette dressing Tobasco sauce lemon wedges cucumber salad Mignonette Dressing 2 French eschallots | finely diced 200 ml white wine or chardonnay vinegar Freshly cracked pepper and sea salt to taste Method It is important to have all your seafood cleaned, lemons cut, sauces, dressings, and any salads made before plating the seafood platter. Plating the seafood platter should be at the last moment and hit the table as soon as it is all together and ready. Cover a large serving platter with crushed ice. The size will depend on how much seafood you have. If feeding a big crowd you may need two platters. Place any large seafood on the platter first, starting with lobsters, then crabs and bugs. Next, add any bowls. that contain caviar, sauces, or dressing that you want on the platter. Ideally, serve the majority of the dressings on the side (that way they can be passed around easily), but it visually looks appealing to have at least one sauce/dressing on the platter. Then add any large prawns followed by oysters. Followed by the smaller prawns. These can be strategically poked into gaps. Fill any remaining gaps with fresh sprigs of dill (or another herb of choice), and lemon/lime wedges. Mignonette Dressing Combine eschallots and vinegar in a small serving bowl. Leave to rest, allowing the eschallots to macerate until they are paler in colour and absorb the flavours of the white wine/chardonnay vinegar. Season to taste with pepper and salt before serving Comte Sesame Twist Makes 32 twists Ingredients 400g package all-butter puff pastry 120g grated Comté cheese 2 tablespoons sesame seeds 1 large egg, lightly beaten Flaky sea salt Method Preheat the oven to 200°C. Line two baking sheets with parchment paper. Transfer the puff pastry to a lightly floured surface, and roll into a 50cm x 25cm rectangle 4 mm thick. Sprinkle the Comté and sesame seeds on one long half of the dough rectangle, leaving a 6mm border around the edges. Fold the other half over the cheese-and-sesame filling. Cut the dough crosswise into 32 strips each about 17mm by 12cm. Transfer the strips to the prepared baking sheets and, working with one strip at a time, brush lightly with the beaten egg. Twist each strip and sprinkle with salt. Bake until deeply golden brown, for 18 to 25 minutes. Serve warm or transfer to a cooling rack to cool completely, which should take about 15 minutes. Baked Camembert Serves 4 – 6 Ingredients One 10cm to 12cm wheel of Camembert, cut into 25mm pieces 8 pitted dates, torn into pieces 1 teaspoon fresh thyme leaves Piment d’Espelette Oil or chilli oil, for drizzling Crackers or crusty bread, for serving Method Preheat the oven to 180°C. Tuck the Camembert pieces into a 10cm to 12cm oven-proof baking dish and add the dates in the spaces between the cheese. Sprinkle with thyme and bake until the cheese is bubbling, 25 to 30 minutes. Drizzle with the piment d’Espelette oil and serve with crackers or crusty bread. Roast Chicken with Prunes Serves 6 Ingredients One 1.4kg to 1.8kg chicken Fine sea salt Freshly ground black pepper 1 head garlic, halved crosswise 1 lemon, halved crosswise 680g very small waxy potatoes 180g prunes (15 to 18), pitted 30g salted capers, soaked, rinsed, and drained 60 ml extra-virgin olive oil 2 tablespoons red wine vinegar 1 bay leaf Method Preheat the oven to 150°C. Pat the chicken dry with paper towels and season inside and out with salt and pepper. Place one of the garlic head halves and one lemon half in the cavity of the chicken. Tie the legs together with kitchen twine. Arrange the potatoes, prunes, and capers in a casserole or large cast-iron skillet. Drizzle with 2 tablespoons of the oil and the vinegar. Season with salt and pepper. Toss to coat, then make a space in the centre big enough for the chicken. Add the remaining garlic half (placed cut-side down) and the bay leaf in the centre of the skillet, then place the chicken, breast-side up, on top. Drizzle the chicken with the remaining 2 tablespoons of oil. Roast until the potatoes are very tender and the chicken is deep golden brown, 2½ to 3 hours. Transfer the chicken to a cutting board and set aside to rest for 15 minutes. Squeeze the juice from the second lemon half over the potato-prune mixture and toss to coat. Season with salt and pepper. Serve warm. Cherry Galette Makes one 300mm galette Ingredients Crust 210g all-purpose flour, plus more for dusting 1 tablespoon sugar ½ teaspoon fine sea salt ½ lemon, zested 110g unsalted European butter, chilled and cubed Filling 570g fresh cherries, stemmed and pitted 2 tablespoons plus 1 teaspoon sugar 1 tablespoon corn starch ½ lemon, zested ½ teaspoon vanilla extract, or 1 vanilla bean, split and scraped, pod reserved for another use ½ teaspoon fine sea salt 1 egg, lightly beaten ¼ teaspoon flaky sea salt Heavy cream, chilled, for serving Method To Make the Crust In a food processor or large bowl, combine the flour, sugar, and fine sea salt. Add the lemon zest and cubed butter and pulse, or use your hands to press together until pea-size pieces form. Add 3 to 5 tablespoons [45 to 80 ml] of ice water and mix just until a dough forms. Gather into a ball and wrap in plastic or cling film. Refrigerate for at least 1 hour and up to 3 days. To Make the Filling In a large bowl, combine the cherries, 2 tablespoons of the sugar, corn starch, lemon zest, vanilla, and fine sea salt. Toss to combine. Preheat the oven to 200°C On a lightly floured piece of parchment paper, roll out the dough into a 38 cm circle. Slide the parchment onto a large rimmed baking sheet and use a pastry brush to brush the dough with the beaten egg (reserving some egg to finish). Mound the prepared cherry filling in the centre of the dough, leaving a 50mm to 75mm border. Gently fold the edges of the dough up and over most of the fruit, pressing the folds gently to seal. Brush the folded edges of the galette with the remaining beaten egg Sprinkle with the remaining 1 teaspoon of sugar and flaky sea salt. Bake for 20 minutes. Lower the oven temperature to 180°C and continue baking until the crust is golden brown and the filling is bubbly and nearly set, 40 to 50 minutes. Let the galette cool on the baking sheet on a cooling rack (the liquid will continue to set as it cools). Serve warm or at room temperature, drizzled with cold cream. 75 Paris is the capital of France, situated in the north-central part of the country.The present-day city, located along the Seine River some 375 km upstream from the river’s mouth on the English Channel. The modern city has spread from the island (the Île de la Cité) and far beyond both banks of the Seine. Paris occupies a central position in the rich agricultural region known as the Paris Basin, and it constitutes one of eight départements of the Île-de-France administrative region. It is by far the country’s most important centre of commerce and culture. The three main parts of historical Paris are defined by the Seine. At its centre is the Île de la Cité, which is the seat of religious and temporal authority. The Seine’s Left Bank (Rive Gauche) has traditionally been the seat of intellectual life, and its Right Bank (Rive Droite) contains the heart of the city’s economic life, but the distinctions have become blurred in recent decades. The fusion of all these functions at the centre of France and, later, at the centre of an empire, resulted in a tremendously vital environment. Onion Soup is about as comforting as it gets. The caramelized onion and beef broth is served gratinéed with crusty croutons and a slice of Gruyère cheese on top. Cheese France offers more than 300 varieties of cheeses, ranging from creamy Brie de Meaux to pungent Munster. Steak Tartare is a bistro classic that consists of raw minced beef seasoned with capers, onion and black pepper. Traditionally, you’ll find it served with a raw egg yolk on top. Jambon-Beurre is all about the quality of its only three ingredients, parisian ham, butter and, of course, the deliciously crispy baguette that’s holding the magic together. Macaron are possibly the best thing that ever happened to French sweets. Their delicate and airy shells are made of almond flour, and filled with a rich, luscious interior. Popular flavours include pistachio, chocolate, vanilla or raspberry. Escargots: A national symbol! The Burgundy recipe remains the most popular. The escargots (usually a dozen of them) are presented in their shells and stuffed with a traditional combination of garlic, herbs and butter. Other fillings include Roquefort, truffle, and even curry-based sauces, and so much more. Croissants Start your day like a true Parisian and get yourself an all-butter croissant for breakfast! These perfectly flaky pastries require time several days!) and a whole set of skills to perfect. Whether you have them with your coffee, orange juice, or on their own, croissants are guaranteed to brighten up your morning! Onion Soup This classic French onion soup topped with melted gruyère and parmesan is the epitome of rustic comfort food. Serves: 4 to 6 Ingredients 55 g unsalted butter 1 tablespoon vegetable oil 1.4 kg Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced ¾ teaspoon salt ½ teaspoon freshly ground black pepper ¾ teaspoon granulated sugar 240 ml dry white wine 2 tablespoons all-purpose flour 1.4l beef broth 1 teaspoon Worcestershire sauce ½ teaspoon dried thyme 2 bay leaves 1 small baguette, cut into ½-in slices 1 tablespoon dry sherry 225 g Gruyère cheese, grated (about 2 heaping cups; look for one imported from Switzerland) 50 g grated Parmigiano Reggiano Method In a large soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. N.B. In the beginning, you will need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking. Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes. Add the flour and cook, stirring constantly, for one minute. Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes. While the soup simmers, preheat the oven to 200°C (fan180C) and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavour, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar. Adjust an oven rack 15 cm from grill element and heat stock pot. Set individual oven-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and grill until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to grill to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts. Make-Ahead Instructions The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days. Escargot Recipe (With & Without Shells) This escargot recipe is shockingly easy. If you're lucky enough to find the escargot shells to stuff them in, that makes for a beautiful presentation, but no worries if you want to make it without shells! Recipe Origins It should surprise no one that escargot comes from France. Escargot is the French word for snails, so seeing that word on a menu does refer to the French preparation of snails, which is the one in this escargot recipe. However, snails are eaten in other parts of the world aside from France. It is not uncommon to find snails in other parts of Europe (such as Spain), Southeast Asia, and even in African countries. Interestingly, throughout most of history snails were considered a 'poor man's food' not to be served in fine dining. However, due to the growing popularity of French cooking as the 'mother cuisine,' chefs brought snails or escargot to the mainstream, even bringing them to now be considered a delicacy. Ingredients and Substitutions: Escargot - I'm not even sure if you can find these aside from canned versions, but I used the Roland brand of "extra large snails." Most likely, whatever you can find will work. I found these at Whole Foods. Shells (optional) - This is really mostly for presentation and aesthetic purposes. Omit if necessary. Garlic - Please, use fresh garlic. I know it takes a while, but this recipe is so simple and the garlic flavour is so important, that using pre-minced garlic just wont taste as good. Shallot - Finely minced shallot. If you can't get a shallot, I recommend omitting it, as other onions won't work as well. Good Butter - GOOD butter. Preferably french butter, but any European salted butter that is high quality will work. Parsley - Fresh parsley only, minced into nearly a dust. Chives would be delicious as well, but parsley is preferred. White Wine - Just a small amount. If necessary, omit or use a squeeze of lemon. Method Prepare ingredients Remove butter from the fridge and allow it to soften to room temperature. Open the can of escargot and drain out the liquid. Allow the escargot to sit in the strainer for a few minutes to remove more liquid. Meanwhile, peel and finely mince about 10 cloves of garlic. When you think you've minced it enough, mince it even more. This should take a while. Finely dice/mince a small shallot as small as you can, but don't macerate the shallot. Remove parsley leaves from the stems. Pinch them into a tight stack and slice, then mince until parsley is in "flake" or "dust" texture. Make the Garlic Butter In a mixing bowl, add softened butter, garlic, shallot, parsley, white wine, salt, and pepper. Use a rubber spatula to thoroughly mix butter together. An electric mixture could be used for this, but it is absolutely not necessary. Assemble and Bake Use a small spoon or a teaspoon measure to scoop out the base layer of butter. Whether using shells or an escargot plate, add one scoop to the vessel. Then, top with a drained escargot, then add another scoop on top. You may need to use your fingers to press it down, as the escargot should be covered in butter. If you are using just a baking dish and no shells or escargot dish, you'll want to use roughly 250ml of garlic butter for 24 snails. Bake in a 200C (fan 180C) 400º F oven for 10-12 minutes. The garlic should no longer be raw, and the edges of the butter should begin to brown. Remove from oven and cool slightly, then enjoy! 74 Haute-Savoie is part of the historical province of Savoy. It shares with the southern departement of Savoie the same history and culture. Today it is part of a much larger region: Auvergne-Rhône-Alpes Most of Haute-Savoie is situated in the French Alps and borders Switzerland and Italy. The region extends from Lake Geneva in the north to the Bauges Mountains to the South, and from the Jura Mountains to the west to the Mont-Blanc massif to the east. The departement includes two of the three great lakes of Savoie, Lake Geneva (shared with Switzerland, also known as Lac Léman) and Lake Annecy. The whole region is found within the watershed of the Rhône. Haute-Savoie has some of the world’s most renowned ski resorts, Chamonix, Morzine-Avoriaz, Megève and La Clusaz. Agriculture is diversified, with a number of regional specializations. In the upland and mountainous areas in the east, dairying and forestry are widespread, whereas in the lowland regions of Bresse, Dombes, and Bas-Dauphiné, cereals are cultivated. Farther west, on the fringes of the Massif Central, beef cattle are raised in Loire and sheep in Ardèche. In Voiron near Grenoble, Carthusian monks of the Grande Chartreuse monastery distil liqueurs. Savoyard Cooking, The typical food from Chamonix Mont-Blanc, is based on a staple diet of cheese and potatoes. Produced locally in summer and easy to store during the long winter months, and with a high calorific value, they make for a good human fuel source. With a little ingenuity, the Savoyards make it taste good too. Savoy Cake is a particularly light dessert with no added fat, perfect for children. It only contains eggs, sugar, flour, lemon zest and potato flour. It is often enjoyed at the end of a meal because of its lightness. Saint Nicolas de Bourgueil are dark wines that turn into garnet as they age. The aroma is of ripe red fruits, with hints of pepper and licqorice. With age, it can attain more complex, spicier notes. These wines are tannic and lively in their youth, but they tend to soften and mellow with age. Savoyarde Fondue Ingredients 1 glass of Savoie white wine per person 200gr of cheese per person (half emmental, half beaufort) 1 clove of garlic 1 teaspoon of potato flour 1 glass of Kirsch liqueur pepper, nutmeg Method Cut the cheese into strips. Mix the potato flour into the kirsch. Rub the inside of the caquelon (special fondue saucepan) with the peeled garlic clove. Heat the wine: as soon as it starts to bubble add the cut cheese, stirring all the time with a wooden spoon. Add pepper. When the cheese has all melted, add the potato flour and kirsch mixture, mixing all the time. Your fondue is now ready. Put your piece of bread on the end of a long fork and dip it in. Don't forget to stir all the time. If anyone loses their bread in the fondue then traditionally they must buy a bottle of wine. Raclette Ingredients 200gr of raclette cheese per person potatoes (small or new) small pickled gherkins, and cocktail onions a selection of ham and dried meats Method Boil the potatoes with their skins on. Let the cheese melt in front of the heat source, then scrape it off and pour it over the potatoes. Eaten with accompanying pickles and meats. For this a special raclette grill is needed. These come in numerous shapes and sizes, from large ones that cook half a round cheese, to small ones that cook just the pre-cut slices. La Tartiflette Serves 4 people Ingredients 1 reblochon (cheese) 1 kg of potatoes 3 onions 250gr bacon bits salt and pepper butter Method Melt the butter in a frying pan and fry the bacon bits, add the onions, chopped finely, fry with the potatoes. When the potatoes are nearly cooked, put them in a low oven proof dish with the bacon bits and onions then cover with the grated reblochon. Cook this in a very hot oven, until the cheese has melted and browned. Serve with a green salad and a little Savoie dry white wine. La Tarte aux Myrtilles Ingredients 500gr of flour 100gr of butter 1/2 glass of water a pinch of salt Bilberries Method Make a hole in the centre of the flour and pour in the water. Add the salt and butter. Mix the pastry with your fingers, then your palms, role it out and place in a flan dish, pricking it with a fork. Cook the pastry until golden about 20 minutes. Lay the pre-poached bilberries on the pastry, a bit of jelly can be added to give it a shine. |
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