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Tag Archives: Poulet Fermier
Tripe’s neither Tripe nor Trite
Swallow hard, get over your fear of wobbly foods and take a forkfull of tripe. Prepared as they do across Europe, tripe only ever disappoints if the cook is a lightweight. Tripes à la mode de Caen is a mainstay of French … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Callos, Chicken, Dim-Sum, Genoa, Il Genovese Restaurant, Offal, Onions, Pesto alla Genovese, Poulet Fermier, Real Italy, Tripe, Trippe
Tagged 'French Provincial Cooking' by Elizabeth David, Blue Collar Gastronomy, Callos, Cidre de Normandie, Cork City, Genoa, GM-Free Chickens, il Genovese, Oxford Food Symposium, Pesto alla Genovese, Pesto Rossi, Poulet Fermier, Poulet Noir, Roberto Panizza, Roy Shipperbottom, Seasonal Produce, Sofrito, Tripas, Tripe, Tripes a la mode de Caen, Trippa, Trippe
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Chicken News. ‘Eggs on Legs’ and More
‘Could try harder’ was a repeating phrase in my school reports. It applies to the +£1 billion pa British chicken business too. Where some are trying specially hard, others patently are lagging behind. At risk of appearing to over-simplify, let me explain … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Chicken, Food Marketeers, food politics, Food Scams, French Regional Foods, Great Chefs, Guinea Fowl, Hen's and Bantam's Eggs, Ingredients, Label Rouge, Perfect Eggs, Poulet, Poulet Fermier, Poulet Fermiers, supermarkets, The Food Business
Tagged AOC Bresse Chicken, Campylobacter, Eggs on Legs, Food Standards Agency, Genuine3 Free Range, GMO Free Diet for Chicken, Label Rouge, Listeria, Loue, Normandy Chickens, Poulet de Bresse, Poulet en-roule, Poulet Fermier, Pure Breed Chicken, Red Tractor, Salmonella, Which? Magazine
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The Grand Maitre d’Affaires who’s bringing us ‘Le Grand Maitre’
Grand Mâitre is not a title to taken lightly in France. Originally used as a mark of reverence to France’s greatest of all chefs and gastronomic chroniclers - such as Escoffier, Brillat-Savarin, Curnosky and others back in the 18/19th centuries, to the more recent ‘mâitres’ … Continue reading
Posted in Blue Collar Gastronomy, Brassserie Lipp, Capon, Caponisation, Chicken, French Markets, French supermarkets, Great Chefs, Guinea Fowl, Hen's and Bantam's Eggs, IGP, Label Rouge, Latest Trends, Perfect Eggs, Poulet de Gournay, Poulet Fermier, Speciality Chicken, Terroir
Tagged Brasserie Lipp, Chapon de Pintade, Chapons, Gaston Lenotre, Guinea Fowl, IGP, Label Rouge, Le Mans, Loue Grand Maitre, LoueNormandy, Normandy Butter, Oeufs de Loue, Poulardes, Poulet Fermier, Salon International de l'Agricole, Sarthe, Sel de Guerande, SIA 2012, St Michel Biscuits, Yves de la Fourchardiere
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