Gastronomic Diary of France and Provence
On the first day of class, we each got a Madeline to taste and explore using our senses. The Madeline is soft and shaped like a shell, with changing colors from dark brown to orange and light yellow, topped with a bit of white icing. It smells sweet and buttery, and when touched, it feels soft and sponge-like. When eaten, it tastes rich, with a slight tanginess, and the inside is moist while the outside is a bit hard. There's no crunching sound when biting into it, making it a quiet treat. The Madeline comes from Lorraine, France, and has been a part of Commercy since 1661, holding significance in French culture. People often enjoy it with a cup of tea and have it daily or during celebrations. It's common to see people carrying a Madeline in a paper bag on their way to work or class in the morning! I rate this: 4/5 toques
Ava Ingram
29 chapters
20 Jul 2023
Chapter 1 "Provençal cuisine": #4 MADELINE
July 24, 2023
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Aix-En-Provence
On the first day of class, we each got a Madeline to taste and explore using our senses. The Madeline is soft and shaped like a shell, with changing colors from dark brown to orange and light yellow, topped with a bit of white icing. It smells sweet and buttery, and when touched, it feels soft and sponge-like. When eaten, it tastes rich, with a slight tanginess, and the inside is moist while the outside is a bit hard. There's no crunching sound when biting into it, making it a quiet treat. The Madeline comes from Lorraine, France, and has been a part of Commercy since 1661, holding significance in French culture. People often enjoy it with a cup of tea and have it daily or during celebrations. It's common to see people carrying a Madeline in a paper bag on their way to work or class in the morning! I rate this: 4/5 toques
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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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