Gastronomic Diary of France and Provence
Hachis Parmentier is a classic French dish dating back to the 18th century, named after Antoine-Augustin Parmentier, who promoted the use of potatoes in France. It gained popularity due to its simplicity, affordability, and comforting flavors, becoming a staple in French cuisine.
To make this dish, you'll need ground or shredded meat (beef, lamb, or veal), onions, garlic, herbs, spices, and tomato sauce. Cook the meat with these ingredients and combine them with stock to create a flavorful mixture. Layer it in a baking dish and top it with creamy mashed potatoes made from boiled potatoes, butter, milk, and salt. Bake it until the top turns golden, and the flavors meld together.
Hachis Parmentier is a delicious main course for regular days or a special dish for celebrations, perfect throughout the year and on various occasions.
Ava Ingram
29 chapters
20 Jul 2023
PARISIAN DISH
July 24, 2023
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Paris (in class presentation)
Hachis Parmentier is a classic French dish dating back to the 18th century, named after Antoine-Augustin Parmentier, who promoted the use of potatoes in France. It gained popularity due to its simplicity, affordability, and comforting flavors, becoming a staple in French cuisine.
To make this dish, you'll need ground or shredded meat (beef, lamb, or veal), onions, garlic, herbs, spices, and tomato sauce. Cook the meat with these ingredients and combine them with stock to create a flavorful mixture. Layer it in a baking dish and top it with creamy mashed potatoes made from boiled potatoes, butter, milk, and salt. Bake it until the top turns golden, and the flavors meld together.
Hachis Parmentier is a delicious main course for regular days or a special dish for celebrations, perfect throughout the year and on various occasions.
1.
Blank Page
2.
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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