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|Alsace||Alsace||1945||Alsace wine or Alsatian wine (in French: Vin d’Alsace) is produced in the Alsace region in France and is primarily white. Because of its Germanic influence, it is the only Appellation d’Origine region in France to produce mostly Varietal wines, typically from similar grape varieties to those used in German wines and Austria. Along, it produces some of the most noted dry Rieslings in the world as well as highly aromatic Gewurztraminer wines my favorite white wine. Wines are produced under three different AOCs: Alsace AOC for white, rosé and red wines, Alsace Grand Cru AOC for white wines from certain classified vineyards and Cremant d’Alsace AOC for sparkling wines. Both dry and sweet white wines are produced.|
|Aloxe-Corton||Burgundy||1938||Aloxe-Corton, is produced in the communes of Aloxe-Corton and Ladoix-Serrigny in Cote de Beaune of Burgundy. The appellation d’origine controlee (AOC) Aloxe-Corton may be used for red and white wine with respectively Pinot noir and Chardonnay as the main grape variety. The production consists of almost only red wine, around 98 per cent, and only around two percent white wine. The southern and eastern side of the Corton hill is located in the commune of Aloxe-Corton, including vineyards of all three Grand Cru AOCs of the hill; Corton, Corton-Charlemange and Charlemange, and its northeastern part in the commune of Ladoix-Serrigny. The major part of the Corton hill is located within Aloxe-Corton. The AOC was created in 1938.|
|AOC||Wine region||Estimate date||Comments|
|Ajaccio||Corsica||1984||Before 1984 a designation within Corse or Vin du Corse under the alternative names Ajaccio or Coteaux d’Ajaccio
Ajaccio is an Appellation d’Origine Controlee (AOC) for wine situated in Corsica, France as a part of the Corsica wine region. Ajaccio was earlier known as Coteaux d’Ajaccio and covers a vast stretch of land that looks down over the Mediterranean Sea The wine-growing tradition in this area, one of the oldest traditions on the island, has grown up around carefully maintained estates and plots of land. Often seen as the jewel in the crown of Corsican grape varieties, Sciaccarellu grapes tend to give both red and rosé wines a distinctive flavor and elegance.Coteaux d’Ajaccio was awarded VDQS status in 1971, became an AOC in 1976 as part of the larger Corse AOC, and became a separate AOC in 1984.
Types of French bread.
Pain a l’Ail – Garlic bread. In France, this may be any bread that is toasted and flavored with garlic.
Pain au Froment – Bread made from 100% wheat flour.
Pain aux Noix – Nut bread; made with whole wheat flour and walnuts.
Pain Baguette – The most well-known of French breads.
A standard baguette is almost 70 cms long and weighs 250 grams.
Pain Baguette a l’Ail – Toasted garlic bread; made here with a sliced and toasted baguette.
Pain Bâtard – A bastard; the name used in boulangeries that make their own bread, for any loaf that comes out of the oven in an odd shape.
Pain Beignets – French for a doughnut; however this a breakfast pastry and it is not anything like an American doughnut. Then and now some families still place a large boule on the French breakfast table,
Pain Beurrée or Tartine Beurrée – A sliced baguette, or any another French bread; served with butter alongside the morning’s café au lait,
Pain Bis – Brown bread made with rye flour.
Pain Blanc – Standard white bread. The shapes may be different to those at home, but this is the name for France’s standard bread.
Pain Boule or Boule de Pain – A round loaf. Before the baguette became famous, the boule was considered, by visitors to France, the “French bread”.
Pain Boulot – Another name for pain boule.
Pain Brié– A classic wheat flour bread from Normandy; the bread is made with butter and has no connection to Brie, the cheese.
Pain Brioché – Brioche is bread made with added eggs, butter and a little sugar; the shapes vary with local traditions. Brioché is also often the bread of choice when a recipe calls for bread stuffed with meats or pâté. Toasted brioché is also the bread most often served alongside foie gras.
Pain Brioché de Vendée, Label Rouge – A traditional and famous brioché from the département of Vendée in the région of the Pays-de-Loire.
Pain Campagrain – Under this name are sold quite a number of different high fiber breads; campagrain breads may use anywhere from two to five grains or more. The grains used include wheat, malted corn, rye, oats, barley, etc.; Some bakers may include sunflower, sesame and flax seeds.
Pain Complet – Whole wheat bread.
Pain Croûte à Potage or a Potage son sous Béret – A bread crust used to cover soups, a béret is a beret, the head covering, in English. A bread covering, made to cover your soup or stew, may appear on the menu under various names, not just beret. A soup or stew covered with a bread covering may also surprise you when it appears on your table without any prior advice; this covering is only rarely eaten.
Pain Cramique – A bread similar to the pain brioche, but including raisins.
Pain d’Épice – Gingerbread is more appreciated in France than in any other country; it many of its producers are considered artists. One of the most famous French ginger breads is the Pain d’Épices de Dijon, the gingerbread of Dijon.
Pain de Campagne or Pain Miche – Country bread. These breads vary a great deal in the recipes and shapes used, and the flour used may be standard wheat flour, a whole wheat flour, or mixed flours.
Pain de Mais – Cornbread
Pain de Mie or Pan Carré – Sliced bread. Sliced bread is not particularly popular in France, except when used for sandwiches or toast.
Pain de Seigle or Pan Noir – Rye bread.
Pain de Son – A bread made with a bran flour.
Pain Déjeunette – A baguette about one third the length of a full-sized baguette. The name déjeunette implies that it is enough for the petit déjeuner, for breakfast.
Pain Doré – One of the names for French toast. See Pain Perdu.
Pain Ficelle – This is a long thin loaf that looks like a thinner and shorter baguette. Outside of bakeries and supermarkets the word ficelle translates as string.
Bœuf en Ficelle is beef tied by a string and cooked while it is suspended above boiling broth.
Ficelle Picardie is a crêpe stuffed with mushrooms, ham, and poultry; the finished crêpe is baked in a béchamel sauce with gruyere cheese and served gratinée.
Pain Forgeron – A farmhouse style bread with added sunflower, sesame, and flax seeds.
Fougasse and Fougassette –Traditional breads that originated in the city of Nice and its surrounding villages. The fougasse was originally a crusty bread made of baguette dough brushed with olive oil and flavored with orange zest,
The most popular fougasse breads include black olives and or anchovies and some may include onions. The shape may vary from village to village and restaurant to restaurant.
Pain Grillé or Toast – Toasted bread; toast
Gros Pain – A large bread that will be sold in a variety of shapes and sizes; this bread is traditionally sold by weight.
Pain Maison – Homemade bread.
Pain Nordique – see Pain Polaire.
Pain Parisien – Usually another name for a standard baguette; however the name is also used for breads shaped like a baguette but with different lengths and weights.
Pain Polaire, Pain Suédois or Pain Nordique – Polar bread, Swedish bread or Nordic bread; this is the traditional a rye flour based flat bread with dimples. In France, this bread is often served with open sandwiches
Pain Perdu – French toast. In French, the translation of pain perdu means lost bread; indicating bread that is generally considered to stale to use.
Pain Rassis – Stale bread; the bread that often becomes pain perdu.
Pain sans Levain, Pain Azymes, or Pain Juif – Unleavened bread and also the French name for the traditional Jewish matzo eaten during the Jewish Feast of Passover.
Petit Pains – Bread rolls; there are, of course, different names for each shape and each recipe used for traditional bread rolls, but in a restaurant or supermarket the only name you will need for bread rolls is petite pan.
Pain Tresse – Braided bread; usually a pain brioche.
Tartine – Not the tartine beurrée – Tartine is the French for a sandwich and tartine will be used interchangeably with the English word sandwich; however sandwich, the English word, is used more often. Many tartines are open sandwiches, but that is by no means a fixed rule; the ingredients in or on a tartine vary with the area, the season and the chef.
Kir Cidre Royal – made with cider instead of wine, with a measure of calvados added.
Kir Communard/Cardinal – made with red wine instead of white
Kir Hibiscus Royal – made with sparkling wine, peach liqueur, raspberry liqueur, and an edible hibiscus flower. Also found with sparkling wine and pear schnapps.
Kir Berrichon – from the Berry region of France. Made with red wine and blackberry liqueur (Crème de mûres).
Kir Breton – made with Breton cider instead of wine.
Kir Impérial – made with raspberry liqueur instead of cassis, and Champagne
Kir Pamplemousse – made with red grapefruit liqueur and sparkling white wine, which gives a slightly tart alternative.
Kir Pêche – made with peach liqueur.
Kir Pétillant – made with sparkling wine
Kir Pink Russian – made with milk instead of wine.
Kir Tarantino – made with lager or light ale (“kir-beer”).
Kir Bourgogne—This Burgundy version of a Kir is made with Crème de Cassis and red wine instead of white.
Kir Normand—Crème de Cassis with hard cider.
Kir Royale: Dry champagne with crème de cassis
Kir Violette: White wine and crème de violette, a violet-infused liqueur.
Kir mûre (blackberry), peche (peach), lavande (lavender), verveine (lemon verbena herb), fraise (strawberry), myrte (myrtle) and so on. .
Kir Bourgogne: Red wine with crème de cassis (I’ve also seen this called a Communard Cocktail or Kir Cardinal)
Kir Framboise (or à la framboise)
Kir Poire: -a pear eau de vie.
Cuisine et boissons Poitou-Charentes (Food & Drink Poitou-Charentes)
- Fruits de mer (Seafood)
– Les huîtres : – Oysters: Charente-Maritime, they make 15,000 people live on small family farms, little mechanization. An oyster on two gobées in France comes from the largest parks in the country, located in the Marennes-Oléron (south of Rochefort).
- Les moules : – Mussels: favored by a mixture of freshwater and seawater, is also vintage figure. In addition to the classic sailor, the Saintongeais prepare the fashionable home, that is to say mouclade – Pineau white sauce, with eggs and cream.
- Les coques (Cockles) demanding a cream sauce and Pineau very caloric
- Les pétoncles, – Scallops, caught (in winter), that can be done on the grill; les clams, found the waters of Seudre their taste (eat fresh or stuffed); les couteaux, à la longue coquille tranchante ; les lutraires, the lutraires, whose shape is reminiscent of a big gray almond, etc.
Regional French food
- South-West France: In the south-west of France the emphasis is on rich foods. The main specialities are duck, foie gras, prunes, oysters, mushrooms and truffles. And of course a nice rich red Bordeaux wine to go with it. Confit de canard, foie gras and pruneaux d’agen are local specialities.
- North-West France: Normandy is best known for its apples (used also for cider and calvados) and its seafood, especially mussels and oysters. Camembert cheese also comes from Normandy. Next door in Brittany you can’t escape the crepe, found in every town and every street corner, these are most commonly eaten sweet (sugar / sugar and lemon / butter and sugar)
- North-east France: perhaps slightly less exciting than some areas of France, it is the staples that are best known – potatoes, cabbages, beetroots – vegetables that are harder to grow in the warmer, more southern parts of France. Charcuterie (cold meats) are also popular. Happily the region also produces champagne.
- Eastern France: Heavily influenced by German food, pickled cabbage and pork related products are popular. Heavy savoury pastries and tarts are popular. The most famous product in the region is the much derided Quiche Lorraine. Foie gras and jams / preserves are also well regarded in the region.
- Burgundy: the quality of beef, and the quality of wine, from Burgundy, have significantly influenced the local recipes. Boeuf bourguignon and coq au vin are the most well known examples. Dijon mustard also hails from this region. The Burgundians also pride themselves on their ability to cook snails to perfection.
- South France: Basque and Spanish tastes have influenced the food of southern France, and peppers, spicy sausage and tomatoes are easily and widely available. Cassoulet is probably the most renowned dish in the region. In addition to the wide range of delicious sausages available, the renowned Bayonne ham is from this region. Piperade (peppers, onions, tomatoes, eggs) is a local speciality.
- South central France around the Auvergne and massif Central is home to several renowned cheeses, including Cantal and Bleu d’Auvergne. Coq au vin is also a local dish here.
- South-East France: Not surprisingly, foods revolving around olives, olive oil and herbs, tomatoes and garlic are popular in this region, in common with near neighbour Italy. The coast area has given rise to the fish ‘soup’ called bouillabaisse – often more of a main course than a soup, and ideally made with a whole selection of different sea-foods, this is perhaps easier to try in a restaurant than at home. Delicious.
Wines and spirits
Same dominant (white), same grapes, Alsace, member of the Holy Roman Empire, there naturally scored his vineyard. However, sunshine hills Vosges, the diversity of soils and relatively dry climate characterized her earlier.
Pâtisseries : – Pastries: each party comes out with gentleness osterfladen (egg custard) at Easter, berawecka winter (bun larded pears dried fruit). We must breathe before Christmas scents of anise and spices that permeate every house of Alsace for making chrischtstolle (fruit bread shaped swimmer) or gingerbread. A true classic in Strasbourg. Not to mention the famous bredele these cupcakes with spices and citrus with original shapes, that were once hung on the Christmas tree as a decoration and gifts for children. Today bredele be enjoyed from Advent to Epiphany in all Alsatian homes.