Gastronomic Diary of France and Provence
Calissons are classic French candies with a long history dating back to the 17th century. Originating from Aix-en-Provence, they have an almond-shaped design made with ground almonds, candied melon, and a touch of orange blossom for a subtle sweetness. These delicate treats are often enjoyed at weddings, holidays, and special events. The story goes that they were created for King René of Anjou and Queen Jeanne de Laval's wedding celebration and named "Calissons" after the Queen. They have a soft, pale-yellow color with a smooth icing and chewy, fruity-almond filling. When you taste them, you'll savor a delightful blend of sweet and slightly bitter notes, offering a quiet crunch. While I enjoyed the cookies, my personal favorite was the almond biscuit! I rate both: 5/5 toques
Ava Ingram
29 chapters
20 Jul 2023
Chapter 1 "Provençal cuisine": #2 CALISSON
July 24, 2023
|
Local Store
Calissons are classic French candies with a long history dating back to the 17th century. Originating from Aix-en-Provence, they have an almond-shaped design made with ground almonds, candied melon, and a touch of orange blossom for a subtle sweetness. These delicate treats are often enjoyed at weddings, holidays, and special events. The story goes that they were created for King René of Anjou and Queen Jeanne de Laval's wedding celebration and named "Calissons" after the Queen. They have a soft, pale-yellow color with a smooth icing and chewy, fruity-almond filling. When you taste them, you'll savor a delightful blend of sweet and slightly bitter notes, offering a quiet crunch. While I enjoyed the cookies, my personal favorite was the almond biscuit! I rate both: 5/5 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?
7.
...
8.
Chapter 1 "Provençal cuisine": #1 NOUGAT
9.
Chapter 1 "Provençal cuisine": #2 CALISSON
10.
Chapter 1 "Provençal cuisine": #3 HONEY
11.
Chapter 1 "Provençal cuisine": #4 MADELINE
12.
Chapter 1 "Provençal cuisine": #5 CHEESE
13.
Chapter 1 "Provençal cuisine" : #6 WINE
14.
Chapter 1 "Provençal cuisine": #7 FOUGASSE BREAD
15.
Chapter 1 "Provençal cuisine": RIEDERER PASTRY
16.
Chapter 1 "Provençal cuisine" Presentation: TROPEZIENNE
17.
Chapter 2 “Regional Cuisines”: MARSEILLE
18.
Chapter 2: “Regional Cuisines”: MEDITERRANEAN DIET
19.
Chapter 2 "Regional Cuisines": The Mediterranean Cultures
20.
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
24.
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
Share your travel adventures like this!
Create your own travel blog in one step
Share with friends and family to follow your journey
Easy set up, no technical knowledge needed and unlimited storage!
