Gastronomic Diary of France and Provence
Slowly savoring wine brings out different tastes due to oxygen exposure. Gastronomic wine pairs well with meals, with rose for appetizers and light dishes, and white wine for plain white fish or salty foods. Olive oil taste varies with different olives, just like grapes in wine. There are subtle, intense, and traditional olive oil taste
Ava Ingram
29 chapters
20 Jul 2023
Tips and advices: how to buy authentic and good quality wine/ olive oil/ honey
July 24, 2023
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Aix-en-Provence
Slowly savoring wine brings out different tastes due to oxygen exposure. Gastronomic wine pairs well with meals, with rose for appetizers and light dishes, and white wine for plain white fish or salty foods. Olive oil taste varies with different olives, just like grapes in wine. There are subtle, intense, and traditional olive oil taste
categories. Both olive oil and wine follow quality rules like AOP and AOC. High-quality olive oils age and develop like fine wine. Both olive oil and wine enhance flavors of salads, vegetables, pastas, and meats.
For honey, labels show organic and France Agriculture certifications. Lavender honey has quality assurance logos and storage instructions, including an expiration date. Labels indicate the region of production and its taste and appearance. For example, lavender honey is soft, fine-tasting, and pearly white after crystallization.
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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
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CONCLUSION: Lessons From French Culture
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