Chapter 1 "Provençal cuisine" Presentation: TROPEZIENNE

The Tropézienne is a yummy pastry that comes from Saint-Tropez in the 1950s. It was created by a pastry chef named Alexandre Micka while he worked at a place called La Mère Germaine. He made this tasty treat to celebrate a famous movie called "And God Created Woman," which made Saint-Tropez famous. Micka named it the Tropézienne after the movie. The pastry itself is like a soft and slightly sweet bread called brioche, filled generously with a creamy mix that often tastes like orange blossom. The filling is made of whipped cream and pastry cream, and the whole thing is topped with caramelized sugar. To make the Tropézienne, you need to prepare the brioche dough, make the creamy filling, put it all together, and then add the sugar on top. It's baked until it turns golden brown at 350 degrees Fahrenheit and can be served at room temperature or a bit chilled. This yummy treat is now famous in Saint-Tropez and loved by people not just in France but also in other places.

It's a special treat enjoyed on regular days or on important occasions like birthdays or parties, and both locals and tourists love its delicious taste.
side notes from the others presentations:
* Pan Gagnat: Sandwich that most fishermen ate during the day. Has canned tuna.
* Aioli: Mopular Mediterranean sauce, came from Provence. Made from garlic, olive oil, and egg yolks, although variations can be found in different regions. "Aioli"= "ail" (garlic) and "oli" (oil).
* Salade Nicoise: originated in Nice in late 19th century. Classic French dish. Tomatoes, hard boiled eggs, green beans, potatoes, olives, red onions, capers, tuna, anchovies, on a bed of lettuce with a red vinnagerrette.
* Ratatouille: type of stew. Originated in 1700s in Provence. Made of leftover vegetables, easy meal to make. Saute in olive oil and made a simple sauce with it. Cover and bake the vegetables until they are soft.
* Bouillabaisse: Ancient greek and roman stew. Made with local sea food and shell fish. Fishermen would cook this on their boats with sea water. Has evolved to be more elaborate since then. Meant to be shared.
* Pissaladiere: Made with anchovies, tomatoes, onions, and herbs. Pizza like dish. Thin crust. Italian cuisine.
* Daube: dish made with beef that is cooked throughout the day. Tomato sauce, herbs, wine, and water are added to it.
* Gateau des rois Provencal: Essentially this is Kings Cake. Dates back to the Roman times. Decorated with candied fruits and powdered sugar. Shape is a circular cake, looks similar to a bagel.
* Calissons: Origninated in Aix. Traditional French confectionery. These treats are made using a blend of ground almonds, candied fruits, and a smooth layer of icing or royal icing on top. One of 13 desserts that they eat during christmas.