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Category Archives: Foie Gras
Press(e) on to Bresse
Eurostar to Paris, a noisy RER to Gare de Lyon, then a drink for old time’s sake in the crowded salon of Le Train Bleu and lastly, as night had fallen, onto the two tier TGV to Dijon – that’s how my trip … Continue reading
Posted in AOC, Blue Collar Gastronomy, Burgundy, Capon, Caponisation, Chicken, Foie Gras, Food Influencers, Food Marketeers, French Markets, French Regional Foods, French supermarkets, Great Chefs, New Chefs, No Compromise Shopping, Pigeoneau, Poulet, Poulet de Gournay, Poulet Fermier, Terroir
Tagged AOC, AOP, Bourg-en-Bresse, Bourgogne Tourisme, Caponisation, Chapons, CIVB, Gastronomy, Henri IV, La Gauloise de Bresse Blanche, Le Poule au Pot, Les Glorieuses de Bresse, Louhans, Montrevel-en-Bresse, Pont de Vaux, Poulardes, Poulets de Bresse, Volaille de Bresse, White Maize
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Carrette & Schtick
Ah the joy. I met a young Michelin-starred chef recently in Tournus. His cooking was all we’d expect from a boy who come through Peter Kromberg’s kitchen in London to then finish his training at the eminent Troisgros restaurant in Roanne, with … Continue reading
Posted in Alcohol, AOC, Burgundy, Capon, Chicken, Foie Gras, Food travel, French Regional Foods, Great Chefs, Guinea Fowl, Hen's and Bantam's Eggs, London Dining, Memories, New Chefs, Perfect Eggs, Pigeoneau, Poulet, Poulet Fermier, Speciality Chicken, Terroir
Tagged AOC Poulet de Bresse, Champignons de Paris, Cote Loisirs, Cotes de Maconnais, Jean-Michel Carrette (Chef), Jura, Les Eleveurs de Bresse, Les Freres Troisgros, Morels, Morilles, Peter Kromberg, Reidel Glass, Restaurant Aux Terrasses, RN6, Tournus, Troisgros, Vin Jaune
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Fish Foie Gras?
Sometimes we get to shop in near Heaven – we did last week when we escaped the supermarket and took our money to the real marketplace. This is where most traders are experts and conversation is encouraged. You engage and they love … Continue reading
Foie Gras in Figs for a Fine Ol’ Time
Foie Gras was the creation of the Ancient Egyptians back around 3000 BC - their Jewish slaves would fatten the birds with sun-dried figs – that’s evidential fact, not fiction. It’s also why foie gras is adopted as their own by gastronomic Jews in … Continue reading
SIA 2012 will be Ferrets to Foie Gras, Fine Foods and All
Excitement builds across France this week, as well as for this writer - I’m like a 5 year old those few days before Christmas Eve. Why? Because we are a few days off the opening of the ‘grande spectacle’ that is the 2012 … Continue reading
Posted in Agrumes, Alcohol, Blue Collar Gastronomy, Brassserie Lipp, Bread, Capon, Chicken, Fish, Foie Gras, Food Influencers, Food Marketeers, Food travel, French Markets, French supermarkets, Graisse d'oie and Confit de Canard, Guinea Fowl, Label Rouge, Latest Trends, Lenten traditions, No Compromise Shopping, Oysters and Shellfish, Pigeoneau, Poulet, Poulet de Gournay, Poulet Fermier, Simple Food, South West French Cuisine, supermarkets, Terroir, The Food Business, Veal, Wild Food, Wild Funghi, Wine Making and Viticulture
Tagged Basse-Cour Farming, Blue Collar Gastronomy, Chapons, Concours General, Ducks & Geese, Paris, Porte de Versailles, Poulets Fermiers, Rare Breeds, Salon des Fromages, Salon International de l'Agricole, SIA 2012
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Table Quails are Males
Quails are cute little round, feathered bundles whose sound is more a squeak than a chirrup. Their meat is less sought after than their eggs, so quails sold for cooking are the male by-product of a lucrative egg business. Animals, like … Continue reading
Posted in Agrumes, Alcohol, Blue Collar Gastronomy, Citrus Fruit, Foie Gras, Food travel, Foraging, French supermarkets, Perfect Eggs, Quail & Quail's Eggs, Real Italy, Simple Food, Southern Italy
Tagged Cepes de Bordeaux, Civitavecchia, Foie Gras, Gull's Eggs, Melun, Quail, Quail Eggs, Spaetzle
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Our 2011/12 has been Game ‘Off’ not ‘ Game On’
Maybe I’ve a game issue because I’ve not had my loved and well-worn 12 bore off its secure clip to be stood early morning on my peg loaded and waiting - hip flask of sloe gin in right pocket with cartridges in my left - for the … Continue reading
Posted in Blue Collar Gastronomy, Chicken, Farmers Markets, Foie Gras, French Markets, Game, Poulet Fermiers, Wild Funghi
Tagged Becasse, Farmers Markets, Game Dealers, Grand Maitre 'Bresse' style Chicken, Grey Leg English Partridge, Hare, James Burden, Juniper, Lapin de Garenne, Loue, Mallard, Nicola Fletcher - food writer, Pheasants, Pink Shotguns, Porcini, Portwine, Rabbit, Red Legged 'French' Patridges, Shiny 4x4s, Smithfield Market, Snipe, Teal, Wild Venison, Wood Pigeon, Woodcock
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