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Category Archives: South West French Cuisine
Schmaltz, Oma style
With more and more UK food stores, from hypermarket barns to our neighbourhood late night shops, most times now stocking Duck or Goose Fat and some delicatessens even selling Italian Lardo, a third option is missing. It’s where we should go next. … Continue reading
Posted in Austrian Cooking, Blue Collar Gastronomy, Bread, Comforting Foods, Curing and Smoking, Fish, Good Potatoes, Graisse d'oie and Confit de Canard, Simple Food, Smoked Fish, South West French Cuisine, Terroir
Tagged 'In Search of TASTE', 'Nose to Tail' Eating, Austrian Cooking, Blue Collar Gastronomy, Fergus Henderson, Horseradish, Knoddel, Knusper Grammeln, Kren, Meerettich, Oma's Cooking, Roggen Brot, Rye Bread, Schmaltz, Styria, Tewksbury Mustard
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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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The Monogamous Fowl of the L’Aude
Guinea fowl have intrigued me for more than their flavour since I first encountered them en-masse in the L’Aude region of SW France – I could have written ‘en-floc’ (read below for why). We used to rent a house there … Continue reading
Posted in Chicken, Great Chefs, Guinea Fowl, peasant cooking, Simple Food, South West French Cuisine, Terroir
Tagged Blue Collar Gastronomy, Castelnaudary, Edith Piaf, Guinea Fowl, L'Aude, Lauragais Farmers' Cooperative, Les Agrumes, Maize, Melon, Michel Guerard, Pintade, Quail, Sun Flowers
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Medieval Nightime Quarry, or the Early Beginnings of Take-Away
In grand houses across Europe, the more so in France, pigeoneau played as vital a role to subsistence and feasting as the deer park and the local river. Pigeonniers are an architechural feature of chateaux and manoirs large and small. There … Continue reading
Board a Red Eye Ferry for your Festive Food
Seeming to have only just fallen asleep, my ‘phone alarm goes off at 04h00 - it’s the Thursday before Christmas Day. Out of bed, showered, coffee’d – one sugar please - and we on our way on near empty roads to the port. … Continue reading
Posted in Alliums, Archaeology and Food, Batterie, Blue Collar Gastronomy, Capon, Caponisation, Chicken, Foie Gras, Fonds and Jus, Food of the Ancients, French supermarkets, Fruits Glace, Graisse d'oie and Confit de Canard, Great Chefs, Label Rouge, Oysters and Shellfish, Poulet Fermiers, South West French Cuisine, Speciality Chicken, Stocks and Stock Making, supermarkets, Terroir
Tagged Boulogne-sur-Mer, Bouzique Oysters, Champagne, Choucroute, Christmas Table, Confits, Foie Gras, Fresh Foie Gras, Georges Blanc, Glorieuses de Bresse, Leclerc, Pigeoneau, Sauce Making, Shopping made a Pleasure not a Chore, Speciality Potatoes, St Vaast Oysters, The Christmas Feast
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Happy Birthday, Mr Anthony Blake – Food Photograher par Excellence
Today is a very special day for true gastronomy. One of the world’s finest food photographers – in my view – celebrates his 82nd glorious year today – and he’s down in his Devon farmhouse nursing a sick, injured dog. His … Continue reading
Posted in Blue Collar Gastronomy, Chicken, Food travel, Great Chefs, London Dining, peasant cooking, South West French Cuisine, Terroir, Venice
Tagged Albert Roux, Anne-Sophie Pic, Anthony Blake, Cucina Venziana, Freddy Giraudet, Gary Rhodes, Gascony, Gino Santini, Great Chefs of France, Jacques Pic, Michel Roux (Snr), Michelin Stars, Paul Bocuse, Robert Fresson, Roger Verge
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