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Found 595 results

  1. VivreManger

    Jacques Genin

    Report has it that Jacques Genin, creater of the most amazing caramels in the world, allows the occasional visitor in his studio. What else to call the site of such a product? Last spring I called him to learn if I could arrange a visit. The only day I had free was Saturday and that did not work out. This spring I have a better schedule and I hope to arrange a better day. Although he normally sells his sweets only to retailers, restaurants, and hotels, he has been known to sell to his visitors. Has anyone visited him over this past year? Does anyone have any information that might be useful in setting a visit in the future?
  2. This springs from a thread about the other bacon and onion tart from Alsace (the one with an egg-custard filling, and a flaky crust). This is the "Tarte Flambée", a rustic, unleavened bread dough rolled paper thin, topped with a creamy blend of Crème Fraîche and Fromage Frais, sprinkled with chunks of bacon (lardons) and thin slices of raw onion, and cooked in a blistering hot oven with raging flames for less than a minute. The name "Tarte Flambée" comes from the fact that the outside edges are charred by the flames. Curious to sample one of these, we did some research and learned that it's a country dish, not usually found in cities, and that it's served at "taverns" in the countryside that make it only at night. So, armed with directions from the hotel, we set out on a 13 mile journey out of Strasbourg down smaller and smaller roads, until we came to a village that was no more than a crossroads, and a restaurant with a shack out in the courtyard with the wood burning oven. After we'd been there a half-dozen times, they not only let us film the entire process, they let me make one (sort of)! (There's also a dessert version made with apples, and set aflame with Calvados when it comes to the table. I'll post that video later.) I've posted it in two different video formats (just in case anybody has difficulties with one or the other). Hope you enjoy... http://www.guyarts.com/tarte-flambee.mp4 http://www.guyarts.com/tarte-flambee.mov
  3. Hello All- I want to try a classic pot au feu. What cut should I look for at the market? Should I plan to tie it myself? I also want something that will leave me enough for sandiwches for the rest of the week. What internal temp should I strive for? I'd like it barely pink in the center. Thanks for any help.
  4. I'll be getting into Paris about 8 p.m. this tomorrow (Aug. 27) and was hoping to pick up a few essential for breakfast the next morning like milk, juice, eggs etc. I'm renting an apartment for the time I'm in town. Is there a grocery store that's open late on a Sat. so I can pick up some of these things? Damn, just realized my first full day in Paris will be a Sun! That can't be good. Most pastry shops are closed on Sundays, oui?
  5. Bonjour! I am planning a week in Paris at the end of September and have been reading all of the fabulous restaurant recommendations that have been posted. I can always use more - a top three perhaps? I am also trying to find an apartment to rent for the week (preferably near a market as I hope to thrill my fiancee with my culinary skills en francais) Does anyone have any recommendations for accommodation and for a great cooking class that I can take? I would love to attend one that will take me through the market pre-cooking for a tour. Merci!
  6. In a discussion of a mystery gateau which we strongly suspected to be Breton, but the origin of which has been happily muddled even further, ptipois brings up an interesting point. A recipe for Gateau Breton appears in a cookbook entitled 'Parisian Home Cooking'. Does it belong there? It's hard to say... Calling all Parisians, native or otherwise! What is Parisian cooking? Next question, what can we call Parisian Home Cooking, and how does it differ from the home cooking in other regions of France?
  7. So here we are in Beaune, and loving it. Cooking to our heart's content (couldn't tear ourselves away from the Saturday market). But I am shocked at the lack of great breads and pastry! In four days, I've tried three different boulangeries/patisseries. The croissants - bleh. None of them would I describe as "buttery" (and I did order the "au beurre"). The breads, not one of four loaves would I write home about. Although one pain au chocolat looked promising, I lifted it and was blown away by how heavy it was...and it was not due to an excess of chocolat! So my questions are: 1) Does anyone know a great boulangerie/patisserie in Beaune; and 2) Do all the talented bakers head straight to Paris?
  8. Boyfriend and I rented an apartment in Beaune for the month of April. I still can't believe it. Markets and cooking and baking and eating and speaking and eating (he doesn't drink wine!) and walking and more markets and brocantes and cooking and eating. Finding the best croissant. The best fromagerie. You get the picture. We just want to explore every day. Maybe a cooking class if there is something interesting looking. We won't have a car. May rent bikes. Lots of buses and trains. What can't we miss in Burgundy? Thanks for any and all information provided!
  9. I'm so excited to have applied for and received a two-week culinary writing residency at Kitchet-at-Camont, a culinary center run by Kate Hill in rural southwest France. My first week I'll participate in a regularly scheduled program -- Camp Confit. My second week is entirely up to me in terms of what to do, where to visit, what to learn to cook. It's an embarrassment of riches -- with France before me, how to I begin to narrow it down? On one of the 7 days Kate and I will visit le Marché aux Truffes de Lalbenque, and if I can scrape up enough euros, maybe even purchase some for for dinner that night. Other than this I have a week wide open to plan a program that will help me learn about the cuisine of southwestern France. Aside from simply learning some cooking techniques, my primary focus will be the connection people have with their food - with farms, food artisans, butchers, etc. I would love suggestions for either particular dishes to study (foie, pate, cassoulet and confit are covered the first week), or excursions/experiences to work into the time. It's my first time to this region of France. Thanks!
  10. chocoera

    French (?) truffles

    hey friends everyone getting excited for the holidays? first halloween...not too exciting, but a chance to do some scary desserts, then thanksgiving (pumpkin? cranberry? raisins and cinnamon? gosh...we could have so much fun!) then christmas, and we all are getting a bit crazy and worried about the christmas rush (or is that just me?) before i can enjoy the holidays though, i have the task of creating a classic chocolate truffle. known as a french truffle maybe? (just what i've heard) my dad is hosting a "vintage" party for some out-of-state biz clients and thought chocolate dipped dried fruit and ginger and some of those rustic, super creamy, cocoa covered balls of ganache would be perfect. problem is, i don't ever make handrolled truffles. i do molded chocolates (more fluid ganache) and some hand cut and dipped chocolates, make ganache, slab, cure and cut, which obviously are a bit firmer. so i didnt know if anyone had any tips, tricks or recipe and ratio ideas for this type of chocolate treat? i use the e.guittard rouge cocoa powder, and thought that maybe if i slab ganache and cut, THEN roll, they would be more equally sized? and then hand roll them around in some tempered (or untempered?!) chocolate, then that goes directly into a pan of cocoa powder, roll around and shake off excess in mesh strainer? should that be tempered or untempered chocolate you think? and i want more than just chocolatey goodness in this truffle...always thought these guys had an alcohol spike in them? whiskey? brandy? maybe that apple calvados? (anyone used this?) or pear williams? but nothing that would make someone spit it out...just enough to go...huh...what's that? mmm....lovely *trust me, i have had one of those alcohol spit them out type chocolates...and i LOVE alcohol* (wait, that came out wrong...) anyway, just hoping for a memorable chocolate, something with flavor, and firm enough to roll and hold shape (not sure for ratios on this), but soft enough to almost literally melt in your mouth.....thoughts? also, side note, dad wanted to know if these were rolled in cocoa powder, could we "glue" a tiny chocolate decoration to the top? or would the chocolate not stick to the cocoa powder surface? (he wanted to personalize with chocolate biz logo, i have it on some transfers for him that i made) thanks you guys!
  11. This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Sending mustard to the US What to take to the next country Shipping Gifts for French friends Gifts for Americans Gifts to France Things to bring each way What do you bring home from Paris Expat substitutions
  12. This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Paris markets Tomato hunt Organic Beets Foodie streets Marche Auchan St Antoine Lyon Supermarkets Carmes Beaune Maison Rousseau Lyon Marche Forville Cannes
  13. What’s in the markets in France – February I’ve gotten a little encouragement to start a monthly series on products in our markets after my response to the thread on March products. So, here’s February – much credit to the Almanach du Gastronomie by Armelle de Scitivaux (Bottin Goumand, 1998, 133 FF) and Regal magazine, (recommended by the LTP of member Paga), featuring a combo of restaurant, product and recipe info that is really cutting edge, by me anyway (unfortunately they have no worthwhile web presence – you gotta call or buy a copy which has subscription data). The following are in full season in February (underlined items are biggies and/or have recipes in Regal): oysters, bar, cod, merlan, langoustines, sole, turbot, lotte, oursin, coquille St-Jacques, calamari, coques, herring, monkfish, l’omble chevalier, palourdes, praires, ray, salmon and plie; milk-fed lamb, goose, farm pork and veal; l’Abondance, Cantal, Laguiole, Salers, Mimolette, Comte, l’Epoisses, Maroilles, Mont d’or, Munster-gerome, Vacherin, Ossau-Iraty; avocados, betterave, swiss chard, spinach, broccoli, cauliflower, leeks, fennel, dry mushrooms, celery-rave, rutabaga, topinambour, crosnes, salsify, celery, raddichio, cabbage, endives, Soissons beans, lentils from Puy, mache, turnips, parsnips, leeks and frisee; truffles; chestnuts; bananas, kiwi fruits (kiwis are the folks; kiwi fruits the products); yellow lemons, grapefruit, bananas, clementines, mandarins, Seville and other oranges, cumbava, dates and exotic fruits (e.g., mangos, passion fruit, litchis, coconuts, kaki, pomegranates, kumquats, starfruit and ground cherry). Others - please add to it.
  14. I received a handwritten recipe in French from a chef in Paris after I'd written to ask him for the recipe of a dish I'd had at his restaurant. I was so delighted to receive it, but I'm having some trouble deciphering his handwriting and undestanding a few of the words. Hoping someone out there in eGullet land can help me out. 1. He speaks of a casserole "Torrifiu" ...at least I think that's the word. It could be Torrifin, Torsifin, Torsifiu. It must be some kind of casserole dish, but what is it? 2. He then says to add honey, lemon juice and reduce "de moitre 'spiritueux'" ?? Perhaps it's maitre. "Spiritueux" means spirits, but I'm confused because the wine hasn't even been added yet. 3. At the very end he says "l'envoie au chenage." Is that "place in the oven?" Wasn't sure about chenage... Thanks for any help you can offer.
  15. docsconz

    Ice Cream in Paris

    I did a search on eGullet and can't believe that there is no topic comparing Parisian ice cream places! What piqued my interest is Louisa Chu's excellent articles in her blog, A Movable Feast, on three different ice cream places. So far Berthillon is the only one I have tried, back when I was last in Paris in 1999. I loved it then. My most memorable flavor was Armagnac and Raisin. It is a must for my wife and I to revisit now and bring our children. Others mentioned by Louisa include Pierre Herme's ice cream sandwiches and gelato from Amorino. What and where are your favorites? Any good ice cream stories?
  16. silverbrow

    Jewish Paris

    I'm interested in doing a bit of a cultural tour around those bits of Paris that either have historically had Jewish communities or currently have a large Jewish population. I'd particularly like to draw on this Board's knowledge for kosher restaurants and kosher food shops. I'm also interested to know in which arrondisment the majority of kosher shops/restaurants are. I know historically the Marais had a large Jewish population but my impression (perhaps incorrectly) is that this is no longer the case, although some restaurants and shops remain. All help gratefully received.
  17. I'm making the Boeuf Bourguignon tonight from my new Les Halles cookbook, and would love any suggestions for a red wine to use in the dish. The recipe just suggests a red burgundy, and while I love red wine, I am not familiar with burgundies. The only red I have in the house right now is a Bonnie Doon Syrah, which I doubt is appropriate, so I'm planning to head out soon and get something else, and really appreciate any ideas people may have. Thank you! Pam
  18. tan319


    One of the owners of this French bakery I work at asked me today about this bird, which I think is a cross between a turkey and a chicken, for lack of a better explanation. I have a French cooking mag in which she had seen a recipe featuring it. Any info will be greatly appreciated! Thanks to all.
  19. So, we are here in Paris at the Hotel Vendome (thanks Mr. Talbott for the advice. This is the second leg of our honeymoon, and we're having a blast... The problem is, we need to do laundry. At 5 euros for underwear and 10 euros for a shirt, the hotel service will cost me dinner at L'Arpege...I asked the people at the front desk, but they don't know. I tried googling, but couldnt find anything relevant. Does anyone know of a good internet based directory for here in Paris, similar to yahoo yellow pages, or superpages.com?? Or even a decent web portal, like Yahoo is in the US. Help!!! We're down to our last underwear!
  20. The name, the word, the sound: Clafoutis (please correct my spelling, but your thoughts on the name? plush, decadent, stuttering...)
  21. artisanbaker

    a good tarte flambee

    a good one can be found at Au Landhof Olwisheim A L'osthof Eckwersteim nice peacocks too
  22. Zoe is going to Cahors, Montpellier, and Dijon in October. She brought up an interesting question as a sidenote to her request for restaurant recommendations. She wants to know: I have never mailed cheese to the States, although when we were in L.A. we ordered it from Fromages.com and it came to us quickly, it was not pasturized, and in good condition (it was fedexed). What wacky things have people done to get food back home? How have you packed it to carry or to mail? Are there certain things you can recommend are better to send by post than to carry yourself? Any stories? What's allowed? What's not?
  23. 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.
  24. I know we have great artisanal bakers here in the States. Every big city in the US has a slew of them. But every time I go to France, whether in Paris, Provence or Burgundy, the baguettes taste so much better. Crispier crust, sweeter, not as hard to chew, and also tend to taste good much longer. It doesn't matter where I pick it up-a train station, a patiserrie, a deli. or a restaurant-they all taste better than Stateside. So what gives? Alex Bernardo
  25. Notice I said I keep it inside the cooler, then inside the refrigerated compartment on the airplane. Though I have had a few times where it has started to ripen so furiously, that we all have a fun time (the flight attendants) accusing each other of flatulance! But damn it taste good (theEpoisse)! BTW the Auchan at the Defense is an awesome store. Wegmans does not even come close! Hooligan, I am new to this board, I had never heard of Nectar, (not a true foodie I guess) but I looked up your website, it sounds wonderful. How is your winelist? Corkage Fee? AND do you serve EPOISSE?