Gastronomic Diary of France and Provence
In France during the late 1960s, challenging the centuries-old Haute cuisine. Nouvelle cuisine moved away from heavy meals, opting for lighter, simpler, and healthier dishes. It reduced fats, sugars, starches, and salt, favoring steaming, poaching, and grilling over heavy frying. The dishes were presented in a more artistic and minimalist manner. Despite criticism, the movement had a lasting impact, paving the way for modern approaches to cooking and dining. It encouraged a closer relationship between chefs and local suppliers, promoting a farm-to-table approach. Chefs like Paul Bocuse and Alain Chapel led the way, combining French techniques with global flavors, focusing on elevating the main ingredient. An example includes meat roasted and served in its own juices. For dessert, delicacies like Mascarpone & raspberry rose cream choux puffs are a testament to the light and airy pastry dough used in French pastries.
Ava Ingram
29 chapters
20 Jul 2023
Chapter 3 Gastronomy and the "Art de vivre à la Française": NOUVELLE CUISINE
July 24, 2023
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in class
In France during the late 1960s, challenging the centuries-old Haute cuisine. Nouvelle cuisine moved away from heavy meals, opting for lighter, simpler, and healthier dishes. It reduced fats, sugars, starches, and salt, favoring steaming, poaching, and grilling over heavy frying. The dishes were presented in a more artistic and minimalist manner. Despite criticism, the movement had a lasting impact, paving the way for modern approaches to cooking and dining. It encouraged a closer relationship between chefs and local suppliers, promoting a farm-to-table approach. Chefs like Paul Bocuse and Alain Chapel led the way, combining French techniques with global flavors, focusing on elevating the main ingredient. An example includes meat roasted and served in its own juices. For dessert, delicacies like Mascarpone & raspberry rose cream choux puffs are a testament to the light and airy pastry dough used in French pastries.
1.
Blank Page
2.
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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