#HERBES PROVENÇALS

[amateurchefstuff]

Pastís salat de poma i formatge

Ingredients: 1 iogur grec 3 ous 4 cullerades d’oli d’oliva + una mica més (o mantega) per greixar el motlle 1 poma Granny Smith 100 grams de formatge (preferiblement, cheddar) tallat a daus Un polsim d’herbes provençals 150 grams de farina Una culleradeta de sal Una cullerada de mostassa Opcionalment, llavors de mostassa per decorar Una cullerada de llevat de…

[askwhatsforlunch]

Provençal Pork Chops

Whether your grill them on the barbie or on a griddle pan, these fragrant and juicy Provençal Pork Chops bring a taste of Summer holiday to your lunch! Happy Sunday!

Ingredients (serves 3):

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

1 heaped teaspoon Herbes de Provence 

1/2 teaspoon paprika

1/4 teaspoon ground chilli

3 tablespoons olive oil

3 pork chops

In a large, shallow dish, combine fleur de sel, black pepper, Herbes de Provence, paprika and ground chilli. Drizzle in olive oil and give a good stir until well-combined.

Add pork chops to the dish, rubbing them thoroughly in the oil and spices.

Place in the refrigerator to marinate, at least a couple of hours to overnight.

Grill marinated pork chops, on a hot griddle pan or on the barbecue, until well-browned and cooked through.

Serve Provençal Pork Chops hot, with Aïoli and Poêlée Provençale.

[somik-severinka]

Bouillabaisse, Coq-au-vin and Nicoise - "French Cuisine"

Bouillabaisse Soup

Traditional Provençal fish soup. Bouillabaisse was originally a dish made by Marseille fishers, using the bony rockfish which they were unable to sell to restaurants or markets. However, later the recipe became more complicated, many expensive varieties appeared. What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth

Coq au vin

French dish of chicken braised with wine, lardons, mushrooms. Although the word coq in French means "rooster" or "cock", Coq au vin may be made with any poultry, most commonly chicken. Standard recipes call for red wine

Nicoise Salad

It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed olive oil, and Gordon Ramsay said that "it must be the finest summer salad of all"

The cooking process:

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[manonamora-if]

do you have any very unusual pizza recipes that you'd recommend?

Aside from the Cursed Pizza from Goncharov or the Pissaladière (which is an onion pizza), not really. As much as I like to experiment with food, I'm usually deviating very little from the base recipe (I don't like sweet/dessert pizza).

Bonus info: Pizza that I really like because they hit that sweet memory spot

Reine: tomato based, ham, mushrooms, cheese, olives, tons of Provençal herbs

Aux Cèpes: tomato base, cheese, slightly pickles Porcini mushrooms from a can made by my grandpa because he harvested them in the forest, Provençal herbs

Quattro Formaggi: I just like cheese a lot. Bonus points if it includes Gorgozola

alle quattro stagioni: makes every slice interesting. I like it extra with artichoke hearts

Hawaiian: with extra spicy sauce on top.

[somesecretpie]

Sucre's name implies the existence of the French. With that in mind, what's your thoughts on ratatouille

Ratatouille (/ˌrætəˈtuːi/ RAT-ə-TOO-ee) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise.

Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), capsicum (bell pepper), and some combination of leafy green herbs common to the region.

-Wikipedia

[angelkin-food-cake]

Provençal Garlic Cure-All Soup

2 Tbsp. olive oil

20 cloves garlic, thinly sliced (about ¾ cup)

6 sage leaves

2 bay leaves

2 sprigs fresh thyme

3 cups water

3 cups chicken or vegetable broth or stock

6 egg yolks

1 cup freshly grated parmesan cheese

salt and pepper to taste

extra olive oil and sage leaves for garnish (optional)

Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the garlic begins to turn golden. Tie the sage leaves, bay leaves and thyme together with kitchen twine or enclose in a piece of cheesecloth, tying the packet closed with a piece of kitchen twine. Place the herbs in the saucepan, give everything a quick stir and then add the water and broth. Bring to a boil, reduce heat and partially cover (set the saucepan lid slightly askew). Simmer for 30 minutes.

Remove the herbs from the saucepan and discard. In a medium bowl whisk the egg yolks and Parmesan cheese together. While whisking, add several small ladles of hot broth. Then slowly add this mixture to the saucepan, whisking constantly. If you’d like a smooth-textured soup, use an immersion blender to process the soup in the saucepan. Taste and season with salt and pepper.

Ladle into individual bowls and top with a small drizzle of olive oil and a sage leaf, if desired.

[foodrecipies111]

Chicken Provençal (Poulet à la Provençal)

Ingredients

Viande

4 cuisses de poulet, désossées avec peau

Produire

8 oz de tomates cerises, rouges

8 gousses d'ail, grosses

2 cuillères à soupe de persil

2 brins de romarin

5 échalotes

9 brins de Thym

Produits en conserve

1 tasse de bouillon de poulet

Obtenez un EBOOk gratuit avec 139 French Cuisine ICI

Assaisonnement

8 olives noires, géantes

2 cuillères à soupe de câpres

8 olives vertes, géantes

Pâtisserie et épices

1/4 tasse de farine

Huiles & Vinaigres

3 cuillères à soupe d'huile d'olive

Bière, Vin & Spiritueux

1 tasse de vin blanc

Comment faire du poulet provençal

Commencez par faire chauffer un peu d'huile d'olive dans une poêle. Nous aimons cuisiner cela dans un brasier allant au four, c'est donc un repas à une casserole. Assaisonner généreusement le poulet de sel et de poivre et le passer légèrement dans la farine. Placez le poulet côté peau vers le bas et faites-le cuire sans le déranger pendant 4 à 5 minutes, jusqu'à ce qu'il soit doré. Retourner et cuire encore 2-3 minutes. Vous avez juste besoin d'un peu de couleur dessus avant de braiser. Retirer dans une assiette et réserver.

Si nécessaire, ajoutez plus d'huile. Incorporer les échalotes, l'ail et la farine et faire sauter pendant une minute. Ajouter la moitié du romarin et du thym hachés. Donnez-lui un coup de fouet. Ajouter le vin et le bouillon de poulet, en grattant les morceaux bruns au fond.

Remettez le poulet, ainsi que les olives, les câpres, les tomates et le reste des herbes hachées. Couvrez la casserole avec un couvercle et faites-la cuire dans un four préchauffé pendant environ une heure.

Garnir de persil et servir avec du pain croûté frais et chaud. Un incontournable pour s'imprégner de cette délicieuse sauce provençale.

Que servir avec du Poulet Provençal ?

Notre pain miracle sans pétrir, bien sûr… Il accompagne aussi très bien une polenta, du riz sauvage, de l'orzo ou du couscous perlé !! Notre salade de couscous israélien est un excellent accompagnement pour celui-ci.

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[prvtocol]

What is their favourite food?

Do they have any specific memories of food/a restaurant/meal?

SUPER DETAILED QUESTIONS ABOUT YOUR OCS ( accepting ) ᠂ ⚘ ˚

What is their favourite food?

Bearing in mind Brianne eats like a mouse (not a lot), she doesn’t necessarily have a favorite food or have food cravings but she does have a favorite cuisine: French Riviera cuisine, which is a healthier version of French cuisine and similar to the Mediterranean diet. The French Riviera (Cannes) is the home to many on the maternal side of her family and she spent her childhood summers there with her mother. The food of the French Riviera is a mix of Provençal, Greek, Italian, North African, and French cuisines though iconic staples of the latter like butter and cheese are seldom used. It is inspired by the sun and the Mediterranean Sea with lots of seasonal fruits and vegetables, fish, and olive oil. Preferred cooking methods are oven baking or poaching. Seasonings she commonly uses are rosemary, thyme, herbes de Provence, and fresh lemon or orange zest. It’s quite easy to cook and relies on having good ingredients which she can afford with her wealth bracket. But I should also mention she loves trying new foods and enjoys a little diversity in her diet. Not a picky eater.

Do they have any specific memories of food/a restaurant/meal?

Brianne will always remember her British grandmother’s Sunday roasts though it was probably more the time spent helping her in the kitchen than the roast itself. It should be noted that she doesn’t often speak about her grandmother. It’s almost too painful to talk about someone so important to her growing up and whose passing was extremely difficult to bear. She was the one person that made Brianne feel special for just being herself, and not for her accomplishments. Her grandmother lives on through Bri in her actions, in how she carries herself, her empathy and kindness, and in her generosity. This is the type of woman her grandmother was. Everything her grandmother taught her, how to cook, how to garden, how to be kind, she carries on if and when she can.

[love-everyone]

What could be nicer than this on a chilly Tuesday evening. Homemade flatbreads topped with sliced artichokes, ribbons of San Daniele ham, creamy organic mozzarella, Provençal herbs, juicy green olives and crispy fried sage leaves from the garden. So delightfully crispy and chewy at the same time. All served on an antique French plate which was a gift from my wonderful mum. Link

[amateurchefstuff]

SALSITXES VEGETALS

Ingredients: (Per a 4-5 salsitxes grans) 250 grams de tofu 50 grams d’avellanes 50 grams de margarina de soja (o de la normal) 1 pebrot vermell escalivat 100 grams de xampinyons 50 grams de flocs de civada o soja texturitzada 1 ou 50 grams de farina de galeta Llavors de lli o sèsam Opcionalment: pebre vermell, curri, pebre negre, herbes provençals, bitxo o 2 cullerades de sofregit casolà (all,…

[askwhatsforlunch]

Herbes de Provence

Essential to Cuisine de Provence, Herbes de Provence is a fragrant mix of dried aromatic herbs, grown under the sun of Southern France. It makes one's taste-buds sing and elevate any simple vegetable or stew to a special dish, often bringing back memories of Summer holidays --of an important part of my childhood even, in my case! In other words, a little jar of happiness! Happy Tuesday!

Ingredients (makes about 1/3 cup):

1 1/2 tablespoon dried sage

1 1/2 tablespoon dried basil

1 tablespoon dried thyme

1 tablespoon dried marjoram

1/2 tablespoon dried rosemary

1/2 tablespoon dried oregano

In a small bowl, combine dried sage, dried basil, dried thyme, dried marjoram, dried rosemary and dried oregano.

Give a good stir to mix.

Spoon Herbes de Provence in a clean, dry glass jar, and close tightly with the lid. Use in recipes such as Tourte aux Blettes or Tian.

[parfumieren]

Jicky (Guerlain)

Léa de Lonval -- the wise heroine of Colette's 1920 novel Chéri -- had this to say about the primacy of style over propriety: "Naked, if need be… but squalid, never!" Being a celebrated courtesan, Léa knew quite a lot about being naked. And that she wore Guerlain's Jicky is a given-- for Jicky is her beloved Belle Époque in liquid form.

There is plenty that's naked about Jicky, but certainly nothing squalid. It is neither mad, bad, nor dangerous to know, despite the company it has kept. Colette elle-même; Sarah Bernhardt; Anita Ekberg and Brigitte Bardot; not one but two 007's (Sean Connery and Roger Moore). Jane Birkin wore Jicky before switching to L'Air de Rien, which amounts to a step down in the world for Jane. And Jacqueline Kennedy dabbed it behind her lovely ears, which may be construed as a step up for Jicky.

We cannot know if Alice Keppel -- Edward VII's discreet and congenial maîtresse déclarée -- ever tried Jicky. In Diana Souhami's biography Mrs. Keppel and Her Daughter, Sonia Keppel is quoted as saying that her mother exuded 'a certain elusive smell, like fresh green sap, that came from herself'. She did not say (as Virginia Woolf did of Katherine Mansfield) that her mother reeked 'like a civet cat that had taken to street walking'. If she had, Jicky would have undoubtedly been to blame.

Still, Jicky has more in common with Mrs. Keppel than a first glance might tell. Like "La Favorita", it's the perfect mistress, at once frankly suggestive and marvellously well-behaved. Assertive, heady, and rich, its comportment on skin suggests years of tutelage amidst the best society... and nights whiled away between the finest silk sheets. Finally, in its capacity to charm perfume-wearers of all genders, ages, and classes, Jicky employs the same "gift of happiness" attributed to Mrs. Keppel: "She resembled a Christmas tree laden with presents for everyone."

Jicky begins with a thousand acres of Provençal lavender concentrated into one crystalline drop. It stays there for exactly sixty seconds before transforming into the most remarkable olfactory hologram of a lover's body this side of-- well, the bed. Here is the intimate aroma of the one you adore. He or she is the person with whom you share your life, your heart, your secret inner self; you sleep together every night and reach for one another first thing every morning. With them, your secrets are safe as houses-- and before them, to paraphrase Millay, you are at liberty to "spread like a chart your little wicked ways".

The warm, animalic phase of Jicky's development is due largely to the generous amount of civet with which Aimé Guerlain anchored this composition of sparkling citrus, leather, and herbs. The result is a sinuous beast, delicate and decorous, who enters the room on tiny feet, lashing its tail. Close behind it comes its master -- a jovial, barrel-chested shaving-soap accord, rich with birch tar and vanilla -- who promptly pulls up a chair and offers you a piece of his mind. While he dominates the conversation (and a scintillating one it is, too), our civet sits silent and attentive, every so often yawning or giving its glossy fur a nonchalant lick. It never begs for attention, but it also never quits its master's side. Caught in the nexus between filthy and clean, you sense that you're the victim of a formidable tag team-- and you marvel at their effortless powers of persuasion.

Despite its embrace by the so-called "souls" of that age, Jicky did not debut during the fast-and-loose Edwardian era. It is solidly a product of Victoria's reign, a fact which turns the entire concept of Victorian prudery on its ear. The Queen herself, though straitlaced as any monarch must be, is said to have adored perfume-- particularly Houbigant and Creed, from whom she commissioned Royal Scottish Lavender in honor of her beloved Highlands. The only thing separating Royal Scottish Lavender from Jicky is the sensual frisson of civet, a distinction which also sums up the fundamental differences in character and taste between the duty-minded Queen and her sybaritic eldest son. In short: same genes, but considerably more sex.

If, while sporting Jicky, you likewise experience an uptick in "action", do not be surprised. By the same token, do not believe for an instant that by accepting said "action", your standards have been lowered by one jot. Wearing Jicky does not diminish one's dignity; nor does it deny one's essential pleasure-loving nature. It merely clothes the mammal with art.

Whatever else you choose to wear -- or not wear -- is entirely your own business.

Scent Elements: Lemon, mandarin, bergamot, lavender, rosewood, orris, jasmine, patchouli, rose, vetiver, leather, amber, civet, tonka bean, incense, benzoin

[les-degustations-ugo]

🇫🇷❓❓Hello les amoureux du tire-bouchon. Et vous, aimez-vous les Côtes de Provence rouge ❓❓🇫🇷

🍇🍷AOP Côtes de Provence Rouge 2019 cuvée Château des Tilleuls de les vignerons du baou 🍇🍷:

🍇 :

Grenache

Syrah

Cabernet

💰:

10, 95€/bouteille

🏺:

Élevage de 12 mois en fûts

👁️ :

Robe de couleur grenat soutenu

👃 :

Un nez sur des notes d'herbes de Provence, épices, fruits rouges.

💋 :

En bouche on a un vin avec un bel équilibre, des tanins ronds et soyeux. Belle concentration. Sur des arômes de cassis, mûre, cerise noire. Des notes de boisé, légèrement vanillé mais sans excès. Tout est bien dosé. Une bonne longueur en bouche avec une finale sur les épices (poivre en grains et la réglisse).

📜En résumé📜 :

Un beau Côtes de Provence rouge comme je les aime. Équilibre parfait entre les fruits et l'élevage. Un excellent rapport qualité-prix.

🧆Dégusté sur une Côte de boeuf maturée🧆.

🍷Quelques accords mets et vin possible avec cette cuvée🍷: Blanquette de canard, Boeuf Stroganoff, Daube à la niçoise, Cuisses de chapon......

.

📌N'oubliez pas, boire un canon c'est sauver

un vigneron. Allez voir le site internet du domaine pour voir toutes les cuvées et promotions du moment📌.

.

🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞 La plupart des vins ont était dégustés et recrachés. Dégustation non rémunéré.

#lesdegustationsugo #labrigadedubongout #vinplaisir #dégustations #aperotime #explosiondeplaisirs #winetasting #winetastings #œnologie #winelife #winelove #winelovers #wine #wineinsta #wineinstagram #glouglou #winewinewine #winewinewine🍷 #winewine #wineinfluencer #redwine #instagram #instagood #vinsdefrance #instawine #winetasting #vinsrouges #winelover #winelover #vinstagram

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🇫🇷🗣️Description du domaine 🗣️🇫🇷

Vous êtes en Provence, faites une halte à Pourcieux, vous découvrirez un petit village aux pieds des Monts Auréliens, où la vigne est cultivée avec passion depuis des siècles.

Créée en 1912, la cave des Vignerons du Baou vous accueillera avec grand plaisir. Vous dégusterez toute une palette de vins rouges, blancs et surtout de grands vins rosés, notre spécialité.

Des vins de pays du Var, des AOP Côtes de Provence et depuis 2004, notre nouvelle appellation : « Côtes de Provence Sainte-Victoire », fleuron de notre production, seront à votre disposition.

Baou ou bau vient du provençal baus prononcé "baou" avec l'accent tonique sur le "a", signifiant aplomb, falaise ou escarpement rocheux.

La superficie de la cave est de 380 hectares et nous avons 28 adhérents.

Nous proposons toute une gamme de vins :

Appellation Côtes de Provence Sainte-Victoire en Rosé et en Rouge (élevé en fûts de chêne), en bouteilles de 75cl, ainsi qu'en magnum.

Appellation Côtes de Provence en Blanc, Rosé et Rouge (cuvées BAOU), en bouteilles de 75cl.

Appellation Côtes de Provence Rosé cuvée DIVA en bouteilles de 75cl.

Appellation Côtes de Provence Blanc, Rosé et Rouge Dix Neuf Cent 12, les 3 crus sont élevés en fûts de chêne 6 mois pour le Blanc et le Rouge (ce dernier étant vendangé à la main) et 6 mois en foudre pour le Rosé, en bouteilles de 75cl.

Appellation Côtes de Provence Rouge : CHATEAU DES TILLEULS (élevé en fûts de chêne) vendu en bouteilles de 75cl.

___________________________________________

⏬🇫🇷Français dans les commentaires🇫🇷🇮🇹Italiano nei commenti 🇮🇹⏬

🇬🇧❓❓ Hello corkscrew lovers. And you, do you like red Côtes de Provence ❓❓🇬🇧

🍇🍷AOP Côtes de Provence Rouge 2019 cuvée Château des Tilleuls from the baou winegrowers 🍇🍷:

🍇:

Grenache

Shiraz

Cabernet

💰:

10, 95€/bottle

���:

Aged for 12 months in barrels

👁️:

Deep garnet color

👃:

A nose with notes of Provence herbs, spices, red fruits.

💋:

In the mouth we have a wine with a nice balance, round and silky tannins. Nice focus. On aromas of cassis, blackberry, black cherry. Woody notes, slightly vanilla but not excessive. Everything is well balanced. A good length in the mouth with a finish on spices (pepper grains and liquorice).

📜In summary📜:

A beautiful red Côtes de Provence just the way I like them. Perfect balance between fruit and ageing. Excellent value for money.

🧆 Tasted on a matured beef rib 🧆.

🍷 Some food and wine pairings possible with this cuvée 🍷: Duck Blanquette, Beef Stroganoff, Niçoise Daube, Capon Thighs......

.

📌 Don't forget, drinking a cannon is saving a winemaker. Go see the domain's website to see all the vintages and promotions of the moment 📌.

.

🔞 "Alcohol abuse is dangerous for your health, to be consumed in moderation"🔞 Most of the wines have been tasted and spat out. Unpaid tasting.

#lesdegustationsugo #labrigadedubongout #vinplaisir #dégustations #aperotime #explosiondeplaisirs #winetasting #winetastings #œnologie #winelife #winelove #winelovers #wine #wineinsta #wineinstagram #glouglou #winewinewine #winewinewine🍷 #winewine #wineinfluencer #redwine #instagram #instagood #vinsdefrance #instawine #winetasting #vinsrouges #winelover #winelover #vinstagram

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🗣️🇬🇧Description of the domain 🗣️🇬🇧

You are in Provence, make a stop at Pourcieux, you will discover a small village at the foot of the Monts Auréliens, where the vine has been cultivated with passion for centuries.

Created in 1912, the Vignerons du Baou cellar will welcome you with great pleasure. You will taste a whole range of red and white wines and especially great rosé wines, our speciality.

Local wines from the Var, AOP Côtes de Provence and since 2004, our new appellation: “Côtes de Provence Sainte-Victoire”, flagship of our production, will be at your disposal.

Baou or bau comes from the Provençal baus pronounced "baou" with the tonic accent on the "a", meaning aplomb, cliff or rocky escarpment.

The area of ​​the winery is 380 hectares and we have 28 members.

We offer a whole range of wines:

Appellation Côtes de Provence Sainte-Victoire in Rosé and Red (aged in oak barrels), in 75cl bottles, as well as in magnums.

Appellation Côtes de Provence in White, Rosé and Red (BAOU cuvées), in 75cl bottles.

Appellation Côtes de Provence Rosé cuvée DIVA in 75cl bottles.

Appellation Côtes de Provence Blanc, Rosé and Rouge Dix Neuf Cent 12, the 3 crus are aged in oak barrels for 6 months for the White and the Red (the latter being harvested by hand) and 6 months in tuns for the Rosé, in 75cl bottles.

Appellation Côtes de Provence Rouge: CHATEAU DES TILLEULS (aged in oak barrels) sold in 75cl bottles.

___________________________________________

🇮🇹❓❓Ciao amanti dei cavatappi. E a te, ti piacciono le Côtes de Provence rosse❓❓🇮🇹

🍇🍷AOP Côtes de Provence Rouge 2019 cuvée Château des Tilleuls dei viticoltori baou 🍇🍷:

🍇:

Grenache

Shiraz

Cabernet

💰:

10, 95€/bottiglia

🏺:

Affinato per 12 mesi in botti

👁️:

Colore granato intenso

👃:

Naso con note di erbe provenzali, spezie, frutti rossi.

💋:

In bocca abbiamo un vino di buon equilibrio, tannini rotondi e setosi. Bella messa a fuoco. Su aromi di cassis, mora, amarena. Note legnose, leggermente vanigliate ma non eccessive. Tutto è ben bilanciato. Bocca di buona lunghezza con finale di spezie (grani di pepe e liquirizia).

📜In sintesi📜:

Un bel Côtes de Provence rosso proprio come piace a me. Perfetto equilibrio tra frutta e invecchiamento. Ottimo rapporto qualità prezzo.

🧆 Degustato su una costata di manzo frollata 🧆.

🍷 Alcuni abbinamenti enogastronomici possibili con questa cuvée 🍷: Blanquette d'anatra, Manzo alla Stroganoff, Niçoise Daube, Cosce di cappone......

.

📌 Non dimenticare, bere un cannone è salvare un enologo. Vai a vedere il sito del dominio per vedere tutte le annate e le promozioni del momento 📌.

.

🔞 "L'abuso di alcol è pericoloso per la salute, da consumare con moderazione"🔞 La maggior parte dei vini sono stati assaggiati e sputati. Degustazione non pagata.

________________________________________

🗣️🇮🇹Descrizione del dominio 🗣️🇮🇹

Sei in Provenza, fai una sosta a Pourcieux, scoprirai un piccolo villaggio ai piedi dei Monts Auréliens, dove la vite è coltivata con passione da secoli.

Creata nel 1912, la cantina Vignerons du Baou vi accoglierà con grande piacere. Assaggerete un'intera gamma di vini rossi e bianchi e soprattutto ottimi vini rosati, la nostra specialità.

Vini locali del Var, AOP Côtes de Provence e dal 2004, la nostra nuova denominazione: “Côtes de Provence Sainte-Victoire”, fiore all'occhiello della nostra produzione, saranno a vostra disposizione.

Baou o bau deriva dal provenzale baus pronunciato "baou" con l'accento tonico sulla "a", che significa aplomb, scogliera o scarpata rocciosa.

La superficie della cantina è di 380 ettari e abbiamo 28 soci.

Proponiamo un'intera gamma di vini:

Denominazione Côtes de Provence Sainte-Victoire in rosato e rosso (invecchiato in botti di rovere), in bottiglie da 75 cl, oltre che in magnum.

Denominazione Côtes de Provence in White, Rosé e Red (BAOU cuvées), in bottiglia da 75cl.

Denominazione Côtes de Provence Rosé cuvée DIVA in bottiglia da 75cl.

Denominazione Côtes de Provence Blanc, Rosé e Rouge Dix Neuf Cent 12, i 3 cru maturano in botti di rovere per 6 mesi per il Bianco e il Rosso (quest'ultimo vendemmiato a mano) e 6 mesi in botti per il Rosé, in 75cl bottiglie.

Denominazione Côtes de Provence Rouge: CHATEAU DES TILLEULS (invecchiato in botti di rovere) venduto in bottiglie da 75 cl.

[goldenscastiron]

Tian provençal is a very popular Mediterranean dish from southern France, grilled here on our Goldens' Cast Iron "Rustic" little brother! Europeans love our non-powder coated cookers! Yes, we sell them state side too!

What exactly is Tian provençal? A tian is both the name of a dish hailing from the Provence region of France as well as the actual casserole dish that it’s cooked in. It's made by tightly packing sliced vegetables into a low sided dish which is then baked in the oven until tender. It can be served as either a main or side dish and is good hot or cold.

A tian Provençal is a traditional French recipe that really captures the essence of the type of food you’ll find in Provence; simple, rustic and filled with fresh, seasonal vegetables and flavorful herbs. It is not however ratatouille which is an entirely different dish made with similar ingredients. (You can thank the Pixar movie “Ratatouille” for the confusion!)

This beautiful shot is from Michel Ugazzi. Délicieux! Mini-cuisinière en fonte 14" Goldens'!

[joeledsouza-12]

Top 6 Must-Try cuisines in Paris

Paris is renowned not just for its iconic landmarks and romantic ambiance, but also for its world-class cuisine. The city’s rich culinary scene offers an array of delectable dishes that reflect its deep gastronomic heritage. From flaky pastries to hearty stews, Parisian cuisine is a celebration of flavors and textures that captivate food lovers from around the globe. Whether you're a seasoned foodie or simply looking to indulge in some of the best food the city has to offer, there are certain must-try dishes that should be on your list.

For those planning a Paris tour package, exploring the city's food scene is an essential part of the experience. From savoring freshly baked croissants to enjoying a classic beef bourguignon, each dish provides a unique taste of Paris's culinary culture. Embark on a gastronomic journey and immerse yourself in the Flavors that make Paris truly unforgettable.

Here are some must-try cuisines in Paris.

1. Croissant:

A visit to Paris would not be complete without savoring a warm croissant. This flaky, buttery pastry is a Parisian culinary icon and the mainstay of French breakfasts. Visit well-known patisseries like Maison Landemaine or Du Pain et des Idées for the best croissants. The croissant is the ideal way to start any day in Paris because of its golden crust and light, airy insides.

2. Escargots de Bourgogne:

Burgundy snails, or escargots de Bourgogne, are a classic French treat for the daring diner. These snails have a distinct flavour thanks to the rich garlic and parsley butter in which they are cooked. Typically, L'Escargot Montorgueil and other traditional Parisian bistros serve them as an appetizer. They might look strange, but their buttery, Savory flavour will definitely wow.

3. Coq au Vin:

A classic French dish that exemplifies the technique of slow cooking is coq au vin. This dish has bacon, onions, and mushrooms with braised chicken in red wine. The meat is tender and has rich flavors thanks to the slow cooking method. Visit Le Comptoir du Relais or Le Bistrot Paul Bert to enjoy this traditional dish, which is made with flair and authenticity.

4. The Ratatouille:

The essence of French Provençal cuisine is embodied in the vibrant vegetable stew known as ratatouille. Made with bell peppers, tomatoes, zucchini, eggplant, and herbs, it's a tasty dish that showcases seasonal, fresh produce. Ratatouille is a flavorful dish that is suitable for vegetarians and can be found at Le Petit Cler or La Grande Epicerie of Le Bon Marché.

5. Bourguignon beef:

Tender beef, carrots, onions, and mushrooms are the main ingredients of this filling stew cooked in red wine, called beef Bourguignon. This is a very satisfying classic French dish that embodies rustic French cooking perfectly. Try it at Chez Janou or La Coupole for a real deal, where the dish is made using age-old methods and full Flavors.

6. Crème brûlées:

Thin, delicate pancakes known as crêpes can be stuffed with a wide range of Savory or sweet ingredients. Crepes come in a plethora of flavour combinations, ranging from ham and cheese to Nutella and strawberries. For the best crepes in Paris, visit Breizh Café or Crêperie Josselin. Crêpes are a tasty and adaptable option for any meal, whether you're craving something sweet or Savory.

Conclusion:

Paris offers a culinary journey like no other, with its diverse and rich array of must-try dishes that reflect the city’s storied gastronomic tradition. Each of the highlighted cuisines, from the buttery croissants to the hearty beef bourguignon, offers a unique taste of Parisian culture and showcases the art of French cooking. Sampling these iconic dishes not only satisfies your palate but also immerses you in the vibrant essence of Paris.

As you explore the city’s culinary landscape, you'll discover that each bite tells a story of tradition, craftsmanship, and passion. Whether you're a first-time visitor or a seasoned traveler, these Parisian specialties are an integral part of the experience. Embrace the opportunity to taste the best of Paris and let the city’s cuisine enhance your journey, making your visit to Paris a truly memorable adventure.

[bookofruth]

Soupe au pistou. This is the epitome of what distinguishes French cuisine! This soup sounds fairly simple and rustic- haricots verts, navy beans, blanched and peeled tomato, zucchini, carrots, fennel bulb, and onion. We used asian veggie ham to impart some sweetness to the veggie stock, along with herbs mentioned in the recipe (thyme, parsley, and bay leaf). The icing on the cake was the basil and garlic pulsed in olive oil. This dish had layers. It had contemplative elegance in its humble simplicity. It was modernism for the palate. My boyfriend found and made this dish and I am so impressed!