Gastronomic Diary of France and Provence
At the Maison du Nougat next to IAU, we tried nougat, a treat from Montélimar, France. Nougat is enjoyed during Christmas and can last up to 9 months at room temperature. The recipe involves beating egg whites and heating lavender honey. Mixing the hot honey with egg whites and adding toppings like nuts, the mixture cooks for hours. There are different types of nougat, like Royal Nougat with its sweet, slightly tart, and chewy taste, and Black Nougat made only with honey and almonds, popular at Christmas. My favorite is the Caramel flavor, sweet, chewy, and toasted almond crunch, without added sugar! It's golden brown, smooth, and glossy, with a caramelized sugar and honey aroma. It's chewy, slightly sticky, and dense, offering delightful sweetness and nuttiness. I rate this: 5/5 toques
Ava Ingram
29 chapters
20 Jul 2023
Chapter 1 "Provençal cuisine": #1 NOUGAT
July 24, 2023
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Maison du Nougat Store
At the Maison du Nougat next to IAU, we tried nougat, a treat from Montélimar, France. Nougat is enjoyed during Christmas and can last up to 9 months at room temperature. The recipe involves beating egg whites and heating lavender honey. Mixing the hot honey with egg whites and adding toppings like nuts, the mixture cooks for hours. There are different types of nougat, like Royal Nougat with its sweet, slightly tart, and chewy taste, and Black Nougat made only with honey and almonds, popular at Christmas. My favorite is the Caramel flavor, sweet, chewy, and toasted almond crunch, without added sugar! It's golden brown, smooth, and glossy, with a caramelized sugar and honey aroma. It's chewy, slightly sticky, and dense, offering delightful sweetness and nuttiness. I rate this: 5/5 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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