Cook of Provence, specialities of Provence, typical food.

Cook of Provence, specialities of Provence, cote d’azur, of the area PACA, typical food of Ardeche, drome, the High Alps, Gard, Vaucluse, the Alps de Haute Provence, Mouths of the Rhone, VAr and the Alps Maritimes which compose the PROVENCE area. From Marseilles, in Nice, you will taste the pastis, pots, tapenade, garlic mayonnaise, bouillabaisse, bourride, oils  olive, nougats, calissons, liquors, goat’s milk cheeses, honey, etc…

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In Gard:
the pélardon goat’s milk cheese, soft onions of the Cevennes,
olives and its oil of Nimes, meat of bull of the Camargue,
rice of the Camargue, Gariguette strawberries,
apples Rennet of Vigan, Célestine asparaguses or asparaguses of sands,
truffles or called black diamond,
flower of salt of the Camargue, figs.
Without forgetting the wines Coasts of the Rhone, Twyers-side of Nimes, Pale of Bellegarde, Slopes of Vivarais, Slopes of Languedoc.

In the VAr:
(in the towns of draguignan, Holy maxim, reed, brignolles, saint tropez, Toulon, hyères, and d’ others) you will taste …..
the honey of Lavender of Provence.,
the fig  » The fig Violet of Sollies » ,
l’ Oil d’ Olive of Provence,
the truffle,
sweet chestnuts,

On 130 kms, the road of the mimosa (brought by English in 1850 whom l’ had imported they same d’ Australia). 8 communes of the Road of the Mimosa: Bormes them Mimosas, Rayol-Canadel, Holy Maxime, Saint-Raphaël, Mandelieu it Napoule, Tanneron, Pégomas, Fatty. side vineyard: coasts of Provence, Slopes Of the department of Var in Provence, Slopes d’ Aix in Provence, Bandol, without forgetting the many local wines of the VAr.

Flowers: one cultivates also the Rose, l’ Anemone and the buttercup.

In Drome:

fishings, nectarines, nectarines, garlic, l’ lamb of Drome is a meat of quality, the young guinea-fowl of the drome is an approach of guinea fowl.

The ruails are proposed with the menus of the restaurants, much d’ breeding in the department. Madam de Sévigné liked to eat ruail at the time of her stays to the Castle of Grignan. The kid is a speciality of the country of Bourdeaux and the Drome of the Hills. the capon of dauphine, the rabbit of outdoor, the ox of the chambarans, the petrel of chabeuil which is a small pie made up of liver and pigmeats to sweet herbs.

Ravioles Speciality of Royans, the raviole is a fresh paste with common wheat, stuffed with county, fresh soft white cheese and parsley. Presented in plates of 48 small squares, it cooks in 90 seconds in a quivering bubble and is tasted natural in accompaniment.

The truffle, collected in Tricastin, the Valley of Drome or the Slopes of Novels, the truffle drômoise is required for its exceptional powerful and wild perfume L’ olive-tree is the symbol of peace, glory and fruitfulness.
The song of the cicadas is in drome of Provence.
L’ OIL D’ OLIVE OF NYONS (first to have obtained a A.O.C.) is a  » pure juice of fruit » , It would support digestion, the growth, would alleviate the evils d’ stomach. It would have an antibiotic capacity. Medicine recognizes the prevention of the cardiovascular accidents to him.

CHEESES:
THE PICODON: Goat’s milk cheese small circular metal disc, with fine crust and homogeneous paste, the BLUE OF VERCORS SASSENAGE: spotted half-soft paste, soft, hazel nut flavour, with the only cow’s milk the BANON: soft paste with the goat’s milk believed and whole.

DESSERTS:

NOUGAT OF MONTELIMAR: of color white, tender or hard, (sugar, honey, white d’ egg, vanilla, almonds, pistachios or candied fruits) or of color black, very crunching, it are composed of honey and d’ almonds.

THE POGNE OF NOVELS: Brioche with eggs aromatized with the flower d’ orange tree or with rum. Its origin goes back to the Middle Ages: with the great festivals, a baker kneads this flour with eggs, butter, sugar and aromatized her paste, since was born Pogne de Romans.

SWITZERLAND: biscuit in the Swiss form of guard, paste sanded aromatized with the barks d’ orange, invented in Valence at the time of the death of the Black and white pope VI in exile.

THE HONEY OF PROVENCE:
(honeies of lavender, rosemary, all flowers…). They are produced starting from nectar or of the honeydew which the bees take on the flora of Provence (as of February-March for rosemary) and late (September-October for the heather for example). Flax stripper of the barronie and the royan vercors for infusions. L’ essential oil of lavender of high Provence.

WINES:
AOC DIMENSIONS OF THE RHONE: Villages/regional Coasts of the Rhone: HERMITAGE: This red wine or white lord of the Coasts of the Rhone, CROZES-HERMITAGE: The  » small frère » of l’ Hermitage, VINSOBRES: First great wine Coasts of the Rhone, .AOC SLOPES OF the TRICASTIN: AOC OF

THE WINES OF DIE:
Slopes of Die: white of white, containing pale: Creaming of Die and Clairette of Die, sparkling wines, florets drômois, are used themselves for l’ aperitif, meal or serve. AOC CHATILLON IN DIOIS: white wines, red wines containing gamay, pinot black and syrah.

APERITIFS AND LIQUORS:
Aperitif, liquor with nuts, brandies of pears d’ Upie, d’ Anneyron and of Moras in Valloire. Liquors and the syrups d’ Eyguebelle according to receipts of the monks with plants since 1137.

THE ALPS OF HIGH PROVENCE
– (The Alps of the mercantour, the Verdon, and the Alps of the vercors),

guide_pierrette_en.jpgAperitifs, wines liquors: pastis, wine d’ orange, wine of nut, rinquinquin,… and of the digestive ones: brandies, gentian, the famous génépi with the incomparable perfumes. artisanal syrups and fruit juices with savours of the Alps and Provence. Taste acidulous and sweetened fruits in various nectars: apple, pear, apple-strawberry, apple-raspberry…, l’ oil d’ olive,

CHEESES with the tome cheese of manufactured BANON with l’ west of the Plate of FORCALQUIER, containing believed milk of goat or ewe, refined in dry sheets of chestnut. other cheeses of ewe and goats, divides into volumes fresh or dries, and cheeses of cow, whose l’ divides into volumes it; Ubaye and that with the génépi. l’ lamb of Sisteron profits from the Red Label for its production and its taste.

BREAD and CEREALS: Production of durum wheat (pasta products) and d’ German wheat, cereal (comes from l’ antiquity) a soup with l’ German wheat. bread with olives, nuts, farmhouse bread, and others fougasses filled of savours of High-Provence.

The pork-butchery, saltings, pies and specialities (petrel with l’ garlic and the pie truffle). production of foie gras and the stockbreeders d’ snails. Meat specialities of sheep of which the  » fumeton » and the « liver p4at3e d’ agneau ». The receipt  » reine »  » feet and paquets » ,

originating in SISTERON, exclusively to leave d’ lamb, François 1st s’ in délecta of passage to SISTERON in 1516. famous the  » truffle of PERIGORD » (to tube melanosporum) is mainly resulting from the soil of the Alpes de Haute-Provence.

Aromatic and medicinal plants of which fine lavender. The lavandin, hybrid of the lavender, are cultivated on the plate of VALENSOLE without forgetting grasses of Provence thyme, rosemary, sariette everywhere present.

Considered for the production of the fruits d’ winter: apples and pears. Jams belong to the tradition of High-Provence. Original receipts containing dry fruits, of fresh fruits or honey, the calissons, dress them, the pastes of fruits, the nougats white or black and other specialities containing paste d’ almond. L’ bee-keeping offers honeies of quality: Most famous is the honey of lavender.

To taste the typical honey of rosemary of High-Provence and honey all flowers. Many producers propose royal jelly, nougat, bread d’ spice, of l’ hydromel and even….
jam with honey

The gastronomical inheritance of Provence:

for aperitifs:
matches with the anchoix,
the caviar d’ aubergines,
famous the tapenade or slices of bread with cheese of ewe!

receipts of starts :
l’ anchoïade,
gambas flambe with the pastis,
l’ omelette niçoise or them sweet peppers with almonds.

Dishes:
the famous garlic mayonnaise,
bouillabaisse,
the flèques ones,
the leg with the of Provence one,
the ham of Provence,
the guinea fowl with olives,
the mullets oursinado and soup with the pistou!

desserts:
biscotins d’ Aix,
brioche of the kings,
calissons d’ Aix,
fuss-frégi,
crepes,
shuttles of the Saint-Victor,
oil auricles and pump!

Need to know these typical dishes, the editions P. FELOUX published it:

FIRST GUIDE DICTIONARY in photographs OF the DISHES OF the FRENCH AREAS.

 » PIERRETTE’S GUIDE  »  » WHAT DISH TO CHOOSE ? « 

guide_pierrette_en.jpg959 names and photographs accompany descriptions, mode of preparation and cooking. TRANSLATED INTO ENGLISH, SPANIARD, GERMAN, ITALIAN, FRENCH.

All the visitors will like this dictionary of pocket format, 276 pages, with two lexicons per alphabetical letter or category of dishes.

Practical, easy and useful to know the dishes of the French cuisine. Tourists who prepared your voyage in France, here the translator qu’ you need. More need for translation to find the dishes of the dinners at the restaurants.

The guide in a pocket format, practical, easy by its lexicon of A to Z, useful by the photographs which accompany the description of 959 dishes. This guide is used to you for all the areas as France.

More difficulties to find the dish and the food which you like. You find with facility one calf sweetbread, it is in photograph and descriptions, the feet and packages, l’ garlic mayonnaise, bouillabaisse …..

To buy on line on the site: www.cuisine-francaise.org. Join the users of the whole world of the guide, read their comments on the site: www.cuisine-francaise.org.

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Envi to carry out certain receipts, it are on the site. French spangled big bosses often give their receipts.

SO LONG ON THE SITE OF THE GUIDE: ; www.cuisine-francaise.org

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