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Found 597 results

  1. orangewasabi

    Le Bar à Huîtres

    We had some terrific grilled Dublin Bay prawns on the English menu or Langoustines on the French menu at Le Bar à Huîtres last week. They were simply grilled with spices and accompanied by white rice. The white rice was cooked with spices also though, and it was really really really good. Is there a traditional rice spice that goes with this preparation? Anyone know what made the rice taste so good? I'm never going to get that quality of langostines at home but I might be able to recreate the rice.
  2. sharonb

    Brik

    Another cooking-related topic. I've been curious lately about making something with feuilles de brik. Some kind of savory filling sounds delicious, but I wonder two things: 1. Do you have to deep-fry (or shallow-fry) the packets? Or can they be baked? 2. Are the kind of brik leaves sold in supermarkets good? Or should I head back to the Couronnes/Ménilmontant area to pick up something more authentic? What are your favorite fillings? Can they be reheated? (Stuffed ones, already cooked.) Thanks!
  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. Last weekend I ate at a friend's favourite restaurant because it was his birthday. The steak had a sauce I've never heard of and can no longer remember. It started with T. Asked the Carrie Ann Moss lookalike waitress and she said it was a very traditional French sauce (this is a bistro type place) with tarragon and I don't remember what else but mostly herbs and vinegar. Definitely no cream. But apparently not actually like a vinagrette because when I pointed out the possible similarity to my friend, since he was starting with their butter lettuce salad with herb vinagrette and wouldn't want to be redundant, she looked quite pained. What was it?
  5. What’s in the markets in France in August The following are in full season in August: anchovies, sardines, tuna, bar, crabs, calamari, ceteau, lobster, langoustines, coalfish, sole and mussels; beef, duck and pheasant; brie de Meaux, camembert, gaperon, Munster, Neufchatel, Pont l’Eveque, goat cheeses, l’Epoisses, Chaource and Reblochon; broccoli, fennel, frisee, herbs, sorrel, green beans, tomatoes, garlic, peppers, eggplant, zucchini, potatoes and fraiches (basil, parsley, chives, coriander, tarragon, etc); cepes; almonds, brugnons, figs, mirabelles, grapes, quince, plums, peaches, nectarines, melons and pears. Once again, I’m dependent on the Almanach du Gastronomie by Armelle de Scitivaux (Bottin Goumand, 1998, 133 FF) and Regal magazine, as well timely faxes from Felice.
  6. I love Tarte Tatin and was dissapointed with what I ate around Paris. I do not remember going to any special place looking for it, but tried it in several bistros. My fault I assume. Where does one get a great Tarte Tatin in Paris? Does anyone know?
  7. Host's Note I split this off from the Vegetarian one because it seemed to have legs of its own. I think this verges on the OT, but Pti, having eating Indian in the Indian subcontinent, the UK, France and the US, what's your take on the differences?My pre-opinion is that because of the products in France, one can cook Thai, Indian, even Japanese food and it's different than it is in the Mother country (But maybe this deserves a new thread).
  8. I posted a bunch of holiday cocktail recipes from a current issue of a popular French cooking magazine here. You guys might be interested, and if you aren't, I don't know who would be!
  9. 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.
  10. What do you guys think about the Christmas markets in Paris? I get the impression everyone hates them because they're so commercial, overpriced and tacky. But I love them. I have a "bah humbug" husband who wouldn't dream of going to Strasbourg for the holidays ("how will we find a hotel with NASN?") so this is the only way I can get a taste of that Christmas spirit. Everything does seem really overpriced, though. I'm really tempted by the chocolate-coated rusk-type gingerbread I've seen at numerous stands (what are these? printen?) and also a vast array of different kinds of gingerbread cookies at the Alsatian stand at Gare de l'Est. Those in particular are quite pricey. I don't really mind but I don't want to be like those people in the American specialty stores forking out a fortune for things like oatmeal and sweet potatoes that are available everywhere. So what do you think? Are the Christmas markets a good place to buy these seasonal treats? And how seasonal are they, anyway? Can one get them at other times of the year? I found this online store which sells lebkuchen, printen , etc. really cheap. But then one has to pay for delivery by DHL. Any thoughts?
  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. jelainemiller

    Market in Ay

    I'm going to be in the Champagne region next month for just a couple of days. I heard there's a market on Fridays in Ay. Has anyone ever been there? Is it worth a stop? I've never been to the region before and a market might be just the place to soak up some of the local flavor, no? Any other suggestions for a "locals place"? I'm taking the train in to Reims and staying in Etoges, so anywhere between those two points is fair game. Cheers, JEM
  13. Can someone help me find a thread that talked about cheese shops in Paris? I don't think I am going crazy but I am sure I even participated in it! I just need some cheese shops in different arrondissements, I remember there were a few that vacuum packed the cheese for you. Thanks for all your help. (Ran searches but can't locate!)
  14. I thought I'd begin this series of threads about the regional cuisines of France with Normandy. Because 1) it is a relatively easy subject to grasp, the region has a marked personality, 2) I am partly from there, 3) The limits of the region are clear. Normandy is a large region in the Northwestern part of France. It is composed of five départements, from North to South: Seine-Maritime (capital: Rouen), Eure (capital: Evreux), Calvados (capital: Caen), Manche (capital: Cherbourg), and Orne (capital: Alençon). These are the official, political divisions — the older, more traditional divisions, as in other French regions, are the "pays", which are cultural entities often related to the ancient Celtic population that used to live there. Taking the "pays" into account are useful when you try to define the cuisines and the food variations throughout a region, since the pays correspond to very ancient cultural as well as geographical particularities. For instance, it is significant that Neuchâtel cheese comes from Seine-Maritime, but it is even more significant that it comes from Pays de Bray (and the Northern part of Pays de Caux). Owing to the geological differences, ciders from Pays d'Auge are mellower than ciders from Pays de Caux, which are drier and less famous. Etc. If the gastronomic nature of Normandy had to be summed up, I would write that it revolves around dairy products (cream, cheeses), apple products (cider, calvados, apple jelly and fresh apples), superior meats (beef, veal, pré-salé lamb) and sea fish. Vegetables are used not only as side dishes but also as aromatic ingredients (particularly leeks). Preparations are very simple and product-oriented, with as little fuss as possible. Sometimes, food being drowned in cream is all the recipe there needs to be. This is not just a caricature. Sauces do contain cream, but it goes far beyond that: cream is the sauce. I think it is only fair to begin the visit with the most important figure of Normandy: the cow. Normandy was always "graced" with a damp climate, with Rouen (nicknamed "the chamberpot of Normandy") considered the rainiest of all cities. This dampness, together with the existence of large chalky plateaux (pays de Caux) and of hilly landscapes with green, grassy meadows characteristically separated by thick hedgerows ("bocage" of Pays d'Auge and Cotentin), has helped Normandy to become one of the main cattle breeding regions. The Norman cow is famous for its rich, fatty, tasty milk, which is made not only into camembert but also in yet more odoriferous cheeses like livarot, pont-l'évêque, or pavé d'Auge. Neuchâtel, which is a very ancient cheese made in the North of Normandy, is slightly apart because it is drier and saltier than its more Southern counterparts. It is one of the very few cheeses in France that come in several shapes: it may be heart-shaped (cœur), square-shaped (pavé), or cylinder-shaped (bondard). Here is what a Norman cow looks like: It is a strong and sturdy animal, with large dark rings ("lunettes") around the eyes and a thick, irregularly mottled fur that is particularly soft and fluffy in Winter. The spots are of all shades of brown or grey on a cream-colored background. Norman cows stay outside all year round and are not taken inside in cold weather; in the old days of hand-milking, they were milked right in the fields, rain or shine. Of course nowadays they are taken inside for mechanized milking. A classic Norman scene, often depicted on camembert boxes: Norman cows grazing in the shade of the apple trees, since pastures often double as apple orchards. More to follow, let questions and suggestions roll in.
  15. Margaret Pilgrim

    Abbaye de Cîteaux

    We were finally in the area with part of a free day and I insisted we go the the Abbaye de Cîteaux and try to buy some of their famous but incredibly hard to source cheese. We were in luck in that the cheese was both in season and in stock. We bought a huge (9" x 1/1/2") wheel for 11€. The price is 15€ a kilo. This is a lovely cheese, slightly smelly, oozy but nutty and mellow in taste. Worth a go if you are driving the Cote d'Or. It's only some 10km off the main Beaune-Dijon wine route. We shared half the wheel with our host and the balance is a diminishing souvenir in our refrigerator.
  16. I'm trying to find the best pastry school in France. I think Lenôtre has an excellent reputation and I would really like to go there, I just wish I knew more about it through blogs of students who went there. I know there are several student blogs out there for LCB Paris and Ferrandi. The 24 week Master Class seems really impressive, with 12 weeks of basic training (that not only includes pastry but cooking as well) followed by 12 weeks of a personalized program. The program culminates in the awarding of a "Grand Diplome." Famous pastry chef Uyen Nguyen and chef Elia Aboumrad got their diplomas there. Has anyone gone to this school and can share their experience? Or can anyone offer their insight or advice?
  17. Hi. I´we just moved to Paris. I am constantly in search of more when it comes to learning more about the culinary world, but i did´nt bring enough of my library from Norway. So i´m looking to buy a new or used copy of Harold McGee´s On Food And Cooking, amongst others. I also want some new books for inspiration and so on.. The litterature should preferably be in english, but french is fin too. Can anyone help me(and others) with some adresses and way descriptions? Thank you! Petter
  18. This thread is for discussion of Glorious French Food: A Fresh Approach to the Classics, by James Peterson, and Suzanne Fass's review of it.
  19. mariaandphil

    Alsatian cookbooks

    I'm looking for recommendations for the best (and also the healthiest) cookbooks which are based on the cuisine of Alsace. Any advice please?
  20. Our town has had a bike tour for about 15 years and this year scored a major coup by having a competing race fold due to loss of sponsorship (Chrysler), and obtaining a multi-year deal for a major sponsor of their own. The result is that we'll have one of the largest and most prestigious races in the country, and one that international racers come to because it is a great training race for the Tour de France. With all of that, I want to honor our visiting teams by making Paris-Brests. From all that I can tell, its just a choux ring with pastry cream filling. Easy enough. But has anyone seen any unique recipes or designs that might be helpful? Thanks.
  21. Looking for a refreshing change after visiting places like La Coupole, Bofinger etc. for my next visit to Paris...tomorrow ! Any recommendations...we are a a group of 8 ! I'll take any idea ;-) Thanks, RUBY
  22. 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?
  23. We tried 8 French olive oils. I will list the 8 and give my tasting notes for each, then let the others chime in with their notes. (1) Chateau de Montfrin (14€): Smooth, soft and warm. The oil lasted on the tongue but never turned bitter. (2) Moulin a Huile Paradis (negrette) (13€): I listed this one has having a sharp green unpleasant bite. (3) Moulin de L'Olivette (12€): I tasted a floral dusty bite, somewhat like the taste of the inside of a flower. (4) Domaine de Marquiliani (21€): Mild and smooth up front with a spicy garlic finish. (5) Huile d'olive de Nyons (26) Tache (15€): Very green with hints of fresh olive. Clean taste like it had been stored in steel. (6) Moulin Jean Marie Cornille (17€): Zesty and bitter with hints of lemon rind. (7) Chateau Virant (12€): Super smooth with almost zero bitter finish. (8) J. Leblanc (15€): Pine and bark hints with mildly bitter taste and lasting mild finish. In these olive oils, I found myself leaning towards the milder ones in the batch. My favorites were (7) Chateau Virant (12€) and (1) Chateau de Montfrin (14€). The Corsican olive oil (4) Domaine de Marquiliani (21€) I also liked, but more for it's uniqueness than for something I would use on a day-to-day basis.
  24. I'm trying to track down a Paris eatery where I can find an old Burgundian staple which has disappeared from menus & blackboards. Saucisson de Lyon, pommes a l'huile. Recommendations or sightings would be most welcome.
  25. There has been an intriguing topic running on the Italy Forum that I think could be mirrored/echoed here. We’ve discussed haute cuisine, products and chefs but I’m not sure we’ve tackled in France some of the issues mentioned in Italy. And while some of the folk contributing to the discussion there are active here (FatGuy, Swisschef, docsconz, Markk, etc), this may be new to others. Hathor started it out by saying: Rather than quote more quotations, take a look at it and see if it stimulates ideas about traditional vs. contemporary French cooking/cuisine. I think it does.
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