French cuisine research papers

Foie Gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate.....

Truffles or Truffes in France, are a group of valuable and highly sought-after, edible underground fungi. The most saught after truffle is the Black truffle or Black Périgord Truffle.....

Ceps 'Cèpes' is one of the most famous foods in France. These are wild mushrooms that are edible and grow all over the contryside in France....

Confits As the name suggests, confits is basically a technique in preservation. Preserving meats has been nesseccary in the past due to the lack of refrigeration....

Roquefort Cheese is made from ewe's-milk and comes from the south of France. ie Roquefort-sur-Soulzon. Roquefort is rated as one of the world's greatest blue cheeses....

Brie Cheese is perhaps one of the most famous of the 400+ French cheese's in France. The original 'Brie' and 'Brie-de-Meaux' come from the smallest french province of France, Ile de France.

Walnuts are famous in the Perigord region of France. Walnut trees are grown all over the south east area of France. They seem to be confined to the Dordogne valley and the countryside which borders it....

Sweet Chestnuts are most famous from the Perigord region and surrounding areas. They were once the most important foodstuff in this area....

Clafouti is possibly the most famous traditional dessert from the south west of France. 'Le Clafouti' is traditionally made with wild cherries and comes from Limousin.

Cassoulet is in my opinion one of the best traditional country dishes from France. Hearty and delicious, made well it 'warms the soul'

Bouillabaisse 'fish soup' is probably the most famous traditional recipe from Provence. Originating from Marseille, the more people it is made for, the more different types of seafood are in it.

Crepes A traditional french recipe that exists all over France. Can be sweet or savoury and filled with practically anything you want.

Garbure is a thick meat, bean and vegetable soup. Garbure is a Famous Traditional French Recipe from the South-West of France.

Fruit Tart 'Tarte aux Fruits' is a famous french food found in bakeries all over France. This recipe is Traditional to the Region of Provence.

Since Hirtlzer wasn’t picky about how the apples should be cut, and since I was pinched for time, I grated them with the grater blade of my food processor. I thought that was close enough to his suggestion to “coarsely mince” the apples to meet my goal of trying to reproduce these old recipes with as much historical accuracy as possible in a modern kitchen, at least the first time around. Alas, my slight divergence from a strict reading of the recipe took a toll on the finished product. The grated apples tended to clump up, as the photos show. I don’t think that would have happened if I had minced or sliced them, as Hirtzler instructed. It didn’t affect the taste, but for a more aesthetic presentation, next time, I’ll try the “thin slices” option for cutting the apples.

Gunther’s followings will recognise his signature dishes like the Cold Angel’s hair pasta, Oscietra caviar gorgeously scented with truffle that remains a favourite as well as the delectably crispy Suckling Pig with Kriek Beer Sauce. Other creations such as the Carpaccio of Wagyu Beef “Tartare” style is served with crispy potato – a beautiful contrast against the marbled Wagyu beef; the Floating Island of Champignon de Paris on Consommé of Poultry is a magical concoction with the rich taste of egg yolk and mushrooms in every mouthful. Apart from his signature desserts like the delicious Fine apple tart “à la dragées” with Havana rum raisin ice cream or the warm soufflé with daily flavours, Chef Gunther will surprise you with his whimsical creations that are always a delightful treat.

French cuisine research papers

french cuisine research papers

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