Gastronomic Diary of France and Provence
Crottin de Chavignol (goat): French goat cheese with a nutty flavor that intensifies with age. Starts soft and crumbly, matures to a hard, dark exterior with a firm interior. Goes well with white, dry wines like Sancerre.
Comte (cow): Hard French cheese made from cow's milk, aged for over a year with fruity, nutty, and sweet flavors. Good for cooking and pairs nicely with white, oxidized wines like Jura.
Saint Nectaire (cow): Semi-soft French cheese with a creamy texture and unique mushroomy taste. Great in salads or on a cheese board, pairs well with red, dry, fruity wines like Beaujolais Villages.
Epoisses (cow): Strongly-scented, creamy French cheese washed in brandy for a distinct flavor. Rich and tasty, pairs well with red, dry, fruity wines like Beaujolais Villages.
Ava Ingram
29 chapters
20 Jul 2023
Chapter 1 "Provençal cuisine": #5 CHEESE
July 24, 2023
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IAU, Manning Hall
Crottin de Chavignol (goat): French goat cheese with a nutty flavor that intensifies with age. Starts soft and crumbly, matures to a hard, dark exterior with a firm interior. Goes well with white, dry wines like Sancerre.
Comte (cow): Hard French cheese made from cow's milk, aged for over a year with fruity, nutty, and sweet flavors. Good for cooking and pairs nicely with white, oxidized wines like Jura.
Saint Nectaire (cow): Semi-soft French cheese with a creamy texture and unique mushroomy taste. Great in salads or on a cheese board, pairs well with red, dry, fruity wines like Beaujolais Villages.
Epoisses (cow): Strongly-scented, creamy French cheese washed in brandy for a distinct flavor. Rich and tasty, pairs well with red, dry, fruity wines like Beaujolais Villages.
Roquefort (sheep): French blue cheese made from sheep's milk with tangy, intense flavors and a crumbly texture. Delicious over salads or with sweet fruits.
Stilton (cow): Well-known British blue cheese with a creamy texture and tangy flavor. Milder than Roquefort, great with crackers or bread, pairs well with fortified, red, sweet wines like Porto.I rate the cheese: 4/5 toques
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Blank Page
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Introduction
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"Terroir" : A Very French Word
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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
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2nd Episode of Chef's Table France on Chef Alexandre Couilon:
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Art & French Food
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CONCLUSION: Lessons From French Culture
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