Gastronomic Diary of France and Provence
I will talk about a present day example of the Nouvelle Cuisine. There are a number of present-day chefs in France, including Chef Alain Passard of Paris' esteemed restaurant L'Arpège, uphold the ideals of Nouvelle Cuisine in their culinary approach. Recognized for his inventive utilization of vegetables, Passard focuses on freshness, seasonality, and the inherent tastes of his ingredients. His culinary creations are typically lighter and less dependent on heavy sauces and meat, diverging from classic French cuisine norms. By using the natural vegetables, he mirrors the vibe of Nouvelle Cuisine in a contemporary setting.
Ava Ingram
29 chapters
20 Jul 2023
"ARTS OF THE FRENCH TABLE" *from my point of view
July 24, 2023
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France
I will talk about a present day example of the Nouvelle Cuisine. There are a number of present-day chefs in France, including Chef Alain Passard of Paris' esteemed restaurant L'Arpège, uphold the ideals of Nouvelle Cuisine in their culinary approach. Recognized for his inventive utilization of vegetables, Passard focuses on freshness, seasonality, and the inherent tastes of his ingredients. His culinary creations are typically lighter and less dependent on heavy sauces and meat, diverging from classic French cuisine norms. By using the natural vegetables, he mirrors the vibe of Nouvelle Cuisine in a contemporary setting.
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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
29.
CONCLUSION: Lessons From French Culture
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