Gastronomic Diary of France and Provence
Lavender: My favorite of all the varieties! Lavender honey has a floral taste with a crystallized texture, making each spoonful indulgent.
Acacia: This honey is clear and flows easily, with a subtle fruity hint that's both refreshing and enchanting.
Garrigue: A symphony of honey plants like Thyme, Rosemary, and Lavender, giving it a meadow of sweet flavors.
Trefoil (clover): Clear and shimmering with a blend of sweetness and floral notes. Surprisingly delightful!
Honey-covered roasted almonds: Crunchy and delicious! The honey glaze adds sweetness, and the light brown coating looks great. A perfect end to the honey tasting adventure!
I love honey... so I rate this: 5/5 toques
Ava Ingram
29 chapters
20 Jul 2023
Chapter 1 "Provençal cuisine": #3 HONEY
July 24, 2023
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Aix-en-Provence Market
Lavender: My favorite of all the varieties! Lavender honey has a floral taste with a crystallized texture, making each spoonful indulgent.
Acacia: This honey is clear and flows easily, with a subtle fruity hint that's both refreshing and enchanting.
Garrigue: A symphony of honey plants like Thyme, Rosemary, and Lavender, giving it a meadow of sweet flavors.
Trefoil (clover): Clear and shimmering with a blend of sweetness and floral notes. Surprisingly delightful!
Honey-covered roasted almonds: Crunchy and delicious! The honey glaze adds sweetness, and the light brown coating looks great. A perfect end to the honey tasting adventure!
I love honey... so I rate this: 5/5 toques
1.
Blank Page
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Introduction
3.
"Terroir" : A Very French Word
4.
Focus Of My Choice (Aix-en-Provence , Based on our tour)
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Tips and advices: how to buy authentic and good quality wine/ olive oil/ honey
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Would I Advise My Friend To Go To The Market?
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...
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Chapter 1 "Provençal cuisine": #1 NOUGAT
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Chapter 1 "Provençal cuisine": #2 CALISSON
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Chapter 1 "Provençal cuisine": #3 HONEY
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Chapter 1 "Provençal cuisine": #4 MADELINE
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Chapter 1 "Provençal cuisine": #5 CHEESE
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Chapter 1 "Provençal cuisine" : #6 WINE
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Chapter 1 "Provençal cuisine": #7 FOUGASSE BREAD
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Chapter 1 "Provençal cuisine": RIEDERER PASTRY
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Chapter 1 "Provençal cuisine" Presentation: TROPEZIENNE
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Chapter 2 “Regional Cuisines”: MARSEILLE
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Chapter 2: “Regional Cuisines”: MEDITERRANEAN DIET
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Chapter 2 "Regional Cuisines": The Mediterranean Cultures
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Chapter 2 “Regional Cuisines”: TRUTH ABOUT "BOUILLABAISSE"
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On a trip to Strasboug... SAUERKRAUT (Choucroute)
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ALSACIAN DISH
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On a trip to Paris... CAFES
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PARISIAN DISH
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Chapter 3 Gastronomy and the "Art de vivre à la Française": NOUVELLE CUISINE
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"ARTS OF THE FRENCH TABLE" *from my point of view
27.
2nd Episode of Chef's Table France on Chef Alexandre Couilon:
28.
Art & French Food
29.
CONCLUSION: Lessons From French Culture
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