APERITIF

Kir. is a popular French cocktail made with a measure of creme de cassis(blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an aperitif before a meal or snack. It was originally made with Bourgogne Aligote, a white wine of Burgundy. Now, various white wines are used throughout France, according …

Continue reading

Central

Central regions of France The Central four regions of France include Centre Situated southwest of Paris the region flourishes with history,The northern region is occupied by la Beauce, also there are the Loire River Valley chateaux including that of the Chambord and the Chenonceaux, were the castles of the royalty and nobility of France, whose forests and hunting …

Continue reading

Eastern Regions of France

Eastern Regions of France  The real north east corner of France includes the regions of Alsace and Lorraine, The southern part of Lorraine is extremely rural, with rolling hills and lots of old small towns that look as if time has passed them by. . This is an attractive region with historic cities including Verdun, Metz, …

Continue reading

Western Regions of France

Western Regions of France An unparalleled ocean light an impressive historical heritage, castles hundreds, over a thousand Romanesque churches, towers, forts, prehistoric sites that bring us back to our origins. its parks, museums, historical heritage, natural and religious. The main attractions for tourists is concentrated along the coast north and south of the estuary of …

Continue reading

Northern France

Northern Regions of France From Authie Bay to the Belgian border, the northern regions,draw people and communities together for unforgettable experiences. An active, earthy, rich and populous, that stretches along the Channel and the North Sea 120 km of a coastline where milky hues were baptized “Côte d’Opale”. Opal sand, chalk cliffs, coaxing the wild …

Continue reading

Types of French Bread

Types of French Bread. About France 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 …

Continue reading

Pays-de-la-loirre 10

Pays-DE-la-Loire 10 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 …

Continue reading

Wine (Vin) Appellation d’Origine

Wine (Vin) Appellation d’Origine

  AOC Wine region Estimated date Comments 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 …

Continue reading

Wine (Vin) appellation d’origine controlee

  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 …

Continue reading

Wine (Vin) Appellation d’Origine Contrôlee

  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 …

Continue reading

Types of French Bread.

(Edit Page) About France    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 …

Continue reading

Aperitifs

Aperitifs (Edit Page) The  Kir, 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 …

Continue reading

Poitou- Charentes 14

poitou-charentes 14 (Edit Page) Cuisine et boissons Poitou-Charentes (Food & Drink Poitou-Charentes) Cuisine (Kitchen) 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 …

Continue reading

About France

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 …

Continue reading

Alsace, Wines and spirits

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:

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 …

Continue reading

Pain : – Bread

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).

– Foie gras

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, …

Continue reading

Charcuterie :- Meat: Alsace,

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 …

Continue reading

Load more