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Category Archives: Poulet de Bresse
Lentils, Shiny Gold and Strong Hopes
‘Turn out the lights, the party’s over They say that, ‘All good things must end’ Let’s call it a night, the party’s over And tomorrow starts the same old thing again’ So sang Willie Nelson. One year ends and another … Continue reading
Posted in AOC, Baccala, Blue Collar Gastronomy, Capon, Caponisation, Cheese, Chicken, Choucroute, Cipriani, DOP Basilico Genovese, Fermented Foods, Foie Gras, Fruits Glace, Game, Genoa, Harry's Bar, Label Rouge, Pecorino Romagna, Pesto alla Genovese, Pesto alla Genovese, pied de Porc, Polenta, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Poulet Fermiers, Real Italy, Rice, Risotto, Salt Cod, Simple Food, Stocks and Stock Making, supermarkets, Trotters, Venice, Walk with Joy
Tagged 'Too Busy to Live Your Life?', Arrigo Cipriani, Bolo Rei, Choucroute, Cotechino, Dave Allen, Galette des Rois, Harry's Bar Cookbook, Jeffrey Steingarten, Lentils, Levoni, Loukanico, Luganega, Mantova, Musée de la Fève, Partridge's Chelsea, Peck Milan, Prosciutto di Praga, Roscon de Reyes, Salsiccia, San Marzano, Sugo, The Magi, www.walkwithjoy.com, Zampone
3 Comments
The Chicken that’s Just for Christmas
Christmas is a time for poultry. In France, the chapon and poularde lead over red meat and game – as popular as are these too. This tradition makes the family feast something really special as much for flavour as for … Continue reading
Posted in Alcohol, AOC, Blue Collar Gastronomy, Capon, Caponisation, Chicken, French Markets, French Regional Foods, French supermarkets, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet de Gournay, Poulet Fermier, Sensory Cooking, Simple Food, Speciality Chicken, Wines
Tagged Blue Collar Gastronauts, Boulogne, Chapon Fermier, E Leclerc, Guinea Fowl Chapon, Label Rouge, Ladoucette Pouilly-Fume, Les Fermiers de Loue, No compromise shopping, Poularde Fermier, Poulet Fermier
3 Comments
‘Eggs with Legs’ v ‘Eggs on Legs’
It’s been more than four years since I coined ‘Eggs on Legs’ to describe the miserable chickens sold by most supermarkets and many butchers who know no better. It has been my cry out at the woeful state of industrial … Continue reading
Posted in Agrumes, AOC, Armagnac & Brandy, Blue Collar Gastronomy, Chicken, Cognac, Farmers Markets, Food Influencers, Food Marketeers, food politics, Food Scams, Food travel, French Markets, French Regional Foods, French supermarkets, Good Potatoes, Graisse d'oie and Confit de Canard, Normandy, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet de Gournay, Poulet Fermier, Poulet Fermiers, Speciality Chicken, Watercress
Tagged 'Eggs with Legs', Braised Lettuce, Chicken, Coquelet, Eggs on Legs, French Poultry, GMOs, Hybrid Chickens, Label Rouge, Les Fermiers de Loue, Loue, Making Sauce from Stock, P'tit Duc, Passion for Chicken, Poulet Fermier, Poussin, Roast Chicken, Sans OGM, Sans Soja
7 Comments