Tag Archives: Sel de Guerande

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 , , , , , , , , , , , , , , , , , , , | 1 Comment

Steak and Claret. That’s Shallot

The shallot sits at the top of onion society. It’s an aristocrat among alliums. Yet so few are sold alongside their more commonplace round onion.  Stranger things happen at sea as the saying goes. For me the shallot really fires … Continue reading

Posted in Alliums, Blue Collar Gastronomy, Fonds and Jus, Ingredients, Onions, Simple Food, Techniques, Wine Making and Viticulture | Tagged , , , , , | Leave a comment