Gastronomic Diary of France and Provence
This dish always sparks controversy because there are many ways to make it, and there's no official recipe to follow. Unlike wines with their AOP labels, there's no strict regulation to preserve its traditional preparation. The authentic version, originating from Marseille, calls for specific types of fish and seafood, cooked in two stages. People get upset when the recipe is altered. However, different regions have their own versions of the dish, each with passionate defenders. Its time-consuming preparation requires effort but is worth it. Firstly, you need to find the right fish, like rockfish, mullet, shellfish, mussels, and clams. Then, clean and prepare the seafood. The fish and broth are cooked separately. Typically, it's served in multiple courses, starting with the broth followed by the cooked fish and seafood.
Ava Ingram
29 chapters
20 Jul 2023
Chapter 2 “Regional Cuisines”: TRUTH ABOUT "BOUILLABAISSE"
July 24, 2023
This dish always sparks controversy because there are many ways to make it, and there's no official recipe to follow. Unlike wines with their AOP labels, there's no strict regulation to preserve its traditional preparation. The authentic version, originating from Marseille, calls for specific types of fish and seafood, cooked in two stages. People get upset when the recipe is altered. However, different regions have their own versions of the dish, each with passionate defenders. Its time-consuming preparation requires effort but is worth it. Firstly, you need to find the right fish, like rockfish, mullet, shellfish, mussels, and clams. Then, clean and prepare the seafood. The fish and broth are cooked separately. Typically, it's served in multiple courses, starting with the broth followed by the cooked fish and seafood.
1.
Blank Page
2.
Introduction
3.
"Terroir" : A Very French Word
4.
Focus Of My Choice (Aix-en-Provence , Based on our tour)
5.
Tips and advices: how to buy authentic and good quality wine/ olive oil/ honey
6.
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
16.
Chapter 1 "Provençal cuisine" Presentation: TROPEZIENNE
17.
Chapter 2 “Regional Cuisines”: MARSEILLE
18.
Chapter 2: “Regional Cuisines”: MEDITERRANEAN DIET
19.
Chapter 2 "Regional Cuisines": The Mediterranean Cultures
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Chapter 2 “Regional Cuisines”: TRUTH ABOUT "BOUILLABAISSE"
21.
On a trip to Strasboug... SAUERKRAUT (Choucroute)
22.
ALSACIAN DISH
23.
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
26.
"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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