This early century begins in Paris in the heart of France was the creative centre of cuisine, the golden age of gastronomy under the world of exhibition eyes discovering gastronomic treasures previously neglected, waken up by the birth of tourism.
French cooks, restaurants managers, Chef DE cuisine, Sous-chef, Chef DE parties, Commis (Chef) / Range chef were exported around the world, Hotel schooled in Nice, from places like these spread the table manners, Which the French service is modernised.
Culinary art went under changing to experience a vast movement of simplification, lightening and development of recipes, paid holidays allowed many petty bourgeois and workers to visit France and discover its regions.
Pays de la Loire
Normandy, Brittany, Aquitaine … The ocean coast has its divas assertively, even Wagnerian character. Pays de la Loire, it is more in the Debussy. Here, Brittany shakes hands with Charentes, Normandy wife Val de Loire, Poitou launches its roots in Ile-de-France. And often, it borders on impressionism pointillism. No real consistency in this area of the country agglomerates, and each piece of the puzzle that is the Pays de la Loire is infinitely divisible. Vendee opposed marshes and groves, sandy beaches and coastline of granite. Anjou has its Val, his bright castles and horticultural campaigns. Nantes, the capital of the region, bordering on schizophrenia, between its past and its status Breton older sister in Pays de la Loire … In short, the Loire region (Loire) is a true reduction in France, which is considered the most diverse countries in Europe. The Loire, backbone of the country, led a procession of rich land to the door of the world that is the ocean.
||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.
Gastronomy (Edit Page) Regional French food About France 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 …
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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.
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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 …
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Pain : – Bread: poppy, cumin, nuts, rye, bacon, sesame, grapes, olives … We are already in Central Europe. By a quirk of the tradition, the bread is not – in principle – never cooked on Saturday night (okay, that was true especially there fifteen years).
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Foie gras : – Foie gras: it is the Jewish communities of Europe to the east, which showed off the foie gras in Strasbourg. Fromage : – Cheese: Munster was born in Munster (“monastery”). Would the “farmer”, produced on the high pastures of the Vosges. Preferably the summer or fall. Melfor : – Melfor: Alsace, …
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Charcuterie :- Meat: Alsace, there are 200 ways to eat cold pig. Pity the frankfurter, the real – the knack – dishonored by the ersatz. In the countryside, it also knows how to treat a good slice of liver sausage. As for sausages! To beer or pistachio, black or blood, ham or giants, with large …
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Bretzel : – Pretzel: crunchy cookie based poached paste with water and sprinkled with coarse salt. Choucroute : – Sauerkraut: Sauerkraut in German, literally “cabbage acid.” Purists are outraged: they use cabbage instead of Dutch royal “quintal Alsace.” But they do nothing to retell sauerkraut or fish confit, while the tradition prescribes knacks, ham, bacon, pork …
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If some “poor” dishes have also disappeared, the family table is based on the soups – the noques (dumplings), frogs, marrow dumplings (markknepfle) … – the meats accompanied by potatoes, the spaetzle (noodles fashioned rustic with flour, cream and eggs, poached and fried served with butter) and dampfnudeln (a kind of fried steamed water), pie …
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Cuisine et boissons Alsace (Food & Drink Alsace) Cuisine (kitchen) Menu cards reveal a world of its own: The Chick Wantzenau, coq au Riesling, delicious Munster, carp beer … Every day, the two breasts are winstubs and the family table. The former are bistros wine: there are still famous but many fausses.ont disappeared. The second …
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Alsace is the Germanic region of France. It is a region lying on the west bank of the river Rhine, between the Rhine and the Vosges mountains. To the north and east it shares a border with Germany; to the south with Switzerland, and to the west with Lorraine and Franche Comté. Alsace is part …
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