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Showing results for tags 'French'.
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Does anyone make their own Croissants? If so please post a recipe that you have found to be successful. I personally have never done them but I want to bake some for my wife for mother's day. Thanks FM
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I am feeling a little out of place in this forum, as I usually stick to the Beverages forum, but here goes. . . I am hosting a Cognac and Armagnac tasting at a local club and would like some imput as to the cuisine that should be offered. I am considering two options: a one course meal or heavy hors d'oeuvres. I would like suggestions for region-specific cuisine, within reason. Cost is a factor, so nothing too extravagant. Thanks for your assistance.
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Patricia Wells speaks quite highly of this vendor in the Carmes Market, and I infer from her description that Le Soleil Provencal is only there on Saturday. Her glowing comments about the tanche olives and the olive oil from Mausanne-ler-Alpilles lead me to two questions: is this vendor only at the Saturday market? and can anyone tell me about personally trying this olive oil? We are already trying to balance a trip to Chartres and the start of the Tour de France on one Saturday, and the second Saturday is definitely out due to a one-day TGV to the Loire for a tour. Is this oil worthy of a special visit early on Saturday, or can I find it at that market on Tuesday or Thursday (or elsehwere, for that matter)? I know there are some specialty shops for olive oils, but I swear Patricia was at a prie dieux when writing about Mausanne-les-Alpilles!
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I would greatly appreciate a list and addresses of Bakeware,Cake-Deco supply stores in Paris. Also if there is any bookstore that sells french baking books but in english. TIA yoshka.
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i am looking for the BEST beef wellington recipe. i have seen a few and they use mushrooom instead of goose liver. i am looking for goose liver. thanks
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On next 27 th may will happen in Paris the opening,in The Hotel Bourbon Condé,of the first cooking flower school. as it is in relation with my job,I've been invited and I'll do later a report of this opening on this forum. the Hotel Bourbon Conde is situated 12 rue Monsieur in the 7h district in Paris.
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The consummate scavenger +++ Be sure to check The Daily Gullet home page daily for new articles (most every weekday), hot topics, site announcements, and more.
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OK, this may be a dumb question but I spent too much of the weekend discussing this with my wife not to ask it. Please bear with me while I set it up. French cheese is better than American cheese (but I'll bet our pasturized, process cheese food beats their's hands down) because it is made with raw milk and is "alive." Our government forbids the importation of unpasteurized cheeses unless they are at least 60 days old. Now, when I drop by the local fromagerie for, say, some Epoisses or Pont l'Eveque -- what I believe are formally know as "stinky" cheeses -- I usually find them less ripe than I prefer, and I let them for a week or so until they get nice and runny. So, since I like cheeses that are old, anyway, will eating French cheeses in France actually be better than eating them here and, if so, why? IS there something besides aging at work here? Not trying to kick up a ruckus or anything, and am certainly willing to take the sueriority fo French cheeses on French soil of faith, but my inner Brillat-Savarin wants to know. PS If anyone hasn't read it, the NYT article on Epoisses -- read while I had a gooey disk of the importable stuff in the fridge -- that got my mind racing, is here: www.nytimes.com/2003/05/28/dining/28STIN.html
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Saturday night is the Fete de la Musique in Paris, the annual celebration of the start of summer. Last year I was lucky enough to be in Paris at this time. A wonderful feast. On just about every corner in the city were some musicians playing, surrounded by hordes of people. They also have big venue events, like at the Hotel de Ville and at the Tour Eiffel. Boulevard St Germain had a procession of artists from 10PM until well into the night. The only folks who are unhappy are those in cars, who just cannot get through the streets because of the throngs of humanity!! Can anyone lucky enough to be there this year kindly give us a report of the festivities... I will have to live vicariously through that this year!! Bonne fete!!
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A friend of mine is going to be spending 3 weeks in France in July. I was thinking of putting together a (relatively) simple and (very) delicious French-themed meal for him before he goes away. I'm sure there's a lot of room for debate here, but what are some classic French recipes that shouldn't be overlooked? I'll probably just do a salad/appetizer course (frisee aux lardons?), a main, and a dessert. What dishes would YOU put on a great French menu? Thanks.
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Does anyone know the recipe for these seafood crepes farcies with a Mornay type sauce? They were a specialty of Le Valois restaurant on 58th St in NYC.
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Is this french sausage available in US? Or can be substituted by some other sausage?
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I checked amazon.fr under the subject of "Littérature gourmande", but it's too overwhelming. I'm looking for something along the lines of "Kitchen Confidential", but i'm open for suggestions. Even better, if a book is translated into English. I've read in parallel english and french versions of Kundera's "Immortality". It was such a pleasure.
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Although we spend a lot of our travel time prowling through antique venues, Robert Brown brought to our attention a term we had never noticed before: Vide Grenier or a private party offering his less-than-precious personal goods for sale, much like our garage sale. Yes, Robert, we did find one, 300 locals who hauled their stuff to the sidewalks surrounding the park in the center of Place de Rungis in Paris' 13e. We didn't buy, but that didn't take away from the festive mood of the place and the sellers. There were, in fact, a handful of these sales advertised in Aladin (the French monthly antique/brocante venue locator) for central Paris, and scores listed for provincial locations. I can't say whether you are on the cutting edge of a mushrooming phenomenon or whether this is another case of "heightened awareness" for us. Either way, thanks much for introducing us to this new wild goose sanctuary! ;)
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October 19 through 22 are the dates for the annual Fermier show at Espace Champeret in Paris. 200+ artisanal producers of charcuterie, cheese, seasalt, honey, confitures, confiture du lait, eau de vie, calvados, fruit wine, and more than I can remember set up booths, discuss and sell their products. Samples are offered on almost everything that is for sale. There is a raw bar set up, as well as a cafe for lunch. This year I will come prepared with an empty carrier bag and will do serious Christmas shopping. On October 20 and 21 at the Bourse du Commerce, the twice a year Marche du Chocolat takes place. Over 20 of France's best chocolatiers offer samples and sell their product. There are many artisanal exhibits: chocolate molding, construction and decorating; and for the really serious, classes and seminars. From October 31 to November 4, the Salon du Chocolat takes place at the Carrousel du Louvre, exhibiting chocolatiers from all over Europe. -
Does anyone know of a gluten-free bakery in Paris? I would imagine it would be impossible for a regular boulangerie to make gluten-free bread if they produce other breads in the same space, but thought I would ask. I know the natural-food stores carry several, but a friend of mine's looking for freshly-baked, if possible.
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I need to find the best (or the top, say 3 or 4, best) butters in France. Artisanal or industrial producers welcome. I am writing an article on butter, but beyond the 2 very common that are imported here in Brazil, don't know any other. Thank you all.
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Having just read Ptipois post on butter (here) I am prompted to ask what is the best butter in France that is available in most parts of the country? Much as I would love to be able to go to Saint-Coal every week to buy my butter its just too far from where I live. So, what in your opinions is the best widely distributed butter available. I'm thinking of butter that can most likely be purchased from one or more of the big chains I guess, but I'm open to suggestion. Both salted & unsalted are of interest. PS: As we don't live in Paris, Parisian shops are out.
