Gastronomic Diary of France and Provence
Raspberry custard tart with creme pâtissière, a fun treat that's good for all your senses. The crust is buttery and flaky, and it goes really well with the smooth crème pâtissière. The custard is rich but not too strong. The fresh raspberries, dusted with powdered sugar, bring a sweet and slightly sour twist. The smell of the tart is really inviting, with a strong vanilla scent. The tart is light and solid to hold, but the inside is soft and smooth when you eat it.When you look at the tart, it's pretty and catches your eye. The bright red raspberries on top make it look as good as it tastes.
My partner and I decided to give our pastry 3/5 toques.
Ava Ingram
29 chapters
20 Jul 2023
Chapter 1 "Provençal cuisine": RIEDERER PASTRY
July 24, 2023
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Reiderer Bakery
Raspberry custard tart with creme pâtissière, a fun treat that's good for all your senses. The crust is buttery and flaky, and it goes really well with the smooth crème pâtissière. The custard is rich but not too strong. The fresh raspberries, dusted with powdered sugar, bring a sweet and slightly sour twist. The smell of the tart is really inviting, with a strong vanilla scent. The tart is light and solid to hold, but the inside is soft and smooth when you eat it.When you look at the tart, it's pretty and catches your eye. The bright red raspberries on top make it look as good as it tastes.
My partner and I decided to give our pastry 3/5 toques.
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
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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
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
25.
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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