#french gastronomie

[empirearchives]

Napoleon and Nicolas Appert: The invention of canned food

“Although he [Napoleon] continued so far as possible the Revolutionary practice of having armies live off the land, he also did his best to develop an efficient commissariat. A famous part of his supply system was canned food, particularly meat, for the army. Nicholas Appert had started the food-canning industry in 1804, building a factory that employed fifty people. His method prescribed putting the food in glass jars, which were next carefully stoppered, and then cooked in boiling water for lengths of time varying with the type of food. The navy first used the canned food, with great success even on extended cruises. In 1810 the Minister of the Interior awarded Appert 12,000 francs on condition he make his process public.”

— Robert B. Holtman, The Napoleonic Revolution

The inventor of canning, Appert, deposited samples of his invention to the imperial government in 1809, specifically to the Society for the Encouragement of National Industry [Société d'Encouragement pour l'Industrie Nationale].

He published his findings in 1810, titled: Le livre de tous les ménages ou l'art de conserver pendant plusieurs années toutes les substances animales et végétales [English tr: The Art of Preserving All Kinds of Animal and Vegetable Substances For Several Years]. It was “a work published by the order of the French Minister of the Interior, on the report of the Board of Arts and Manufactures”.

For his discovery, the government paid him 12,000 francs and gave him free lodgings and a workshop in the Hospice des Quinze-Vingts. Every prefecture in the French Empire was supplied with a copy of his book, and the prefects were assigned the responsibility of disseminating the information widely. Two more editions were created under the empire, and another in 1831.

His factories were ransacked and destroyed during the invasions of France in 1814 and again in 1815. He was able to rebuild and won several gold medals from the Society for the Encouragement of National Industry and eventually became a member of the Society.

Appert is quoted as saying “I sacrificed everything for humanity, all my life”.

Additional Sources:

English translation of Appert’s 1810 publication

Nicolas Appert inventeur et humaniste, Jean-Paul Barbier, 1994 (Fondation Napoléon)

Collection A. Carême: Le conservateur 1842 (archive.org)

Defining Culinary Authority: The Transformation of Cooking in France, 1650-1830 by Jennifer J. Davis

[steph-photographie]

Photo originale par Steph-Photo

En vous souhaitant un bon appétit !

Spécialité de Saint-Flour (Auvergne)

[republique-francaise-officiel]

En ces temps troublés, d'importantes questions doivent trouver leurs réponses. C'est pourquoi il a été décidé d'organiser un référendum.

[thomtmexploration]

Bonjour et bienvenue !

Je visite Le Saut aux Loups, une champignonnière.

La vidéo 👇

Les photos 👇

La description 👇

Je vous emmène visiter une champignonnière: Le Saut aux Loups.

Le Saut aux Loups est à la fois un site historique, touristique, une champignonnière artisanale encore en activité à visiter et un lieu de dégustation de spécialités locales.

Partez à la découverte des galeries de la champignonnière creusées à flanc de coteaux dans la pierre de tuffeau ou venir déguster les Galipettes, fameux champignons farcis cuits au four.

Localisation:

Avenue de la loire 49730 Montsoreau

❤️ Like ou petit pouce vers le haut si tu as aimé 😎 Abonne toi et partage !

[enterthefoodverse]

One of my favorite previous workplaces :

La Maison Rouge, 5 star Mariott Hotel in Strasbourg, FR

From the inside, the reception looks like an airport boarding gate to me, so i used to troll my coworkers with flight jokes.

This is the first floor of the hotel, and its tiny, corridor-like vertical kitchen, and a few dishes i helped to create. Very fancy place. Most of the desserts were not made inside the restaurant but "augmented".

Usually i don't enjoy that much working in gastronomic restaurants, because of the super hard working mood, sub-human management, no social life, but this one really stood out of what i had known previously.

Super nice and welcoming place, despite being a posh-looking place, the staff and team were like, the best i've ever encountered in my life, in terms of humanity, and trying their best at making the job done right. Aslo, very skilled, very talented and free creative minds, which is rare to see in such hotels, and proposing exotic food.

Only thing i didn't like was the amount of wasted food. The two piles of pancakes under glass bells were actually delicious desserts being trashed away for supposed "hygienic reasons", everyday. When u see how people in other countries don't even get access to food, or their countries are ravaged by wars, it's revolting to throw away kilos of eatable food everyday. So I used to eat what i could when i was doing the dishes.

[backworldmedia]

[culturefrancaise]

Ma recette de rognons à la normande - Laurent Mariotte

[blackswaneuroparedux]

Je pense que nous sommes des marchands de bonheur, des marchands de plaisir. Je pense qu' une sorte de générosité est indispensable quand on est cuisinier, il faut être généreux. Il faut donner, partager et aimer donner et faire plaisir.

- Alain Ducasse

Alain Ducasse is the French chef with the most Michelin stars. Like many great chefs, he began his career in France’s finest restaurants, before rising through the ranks to become one of the world’s most prestigious chefs.

With 21 Michelin stars, Alain Ducasse is known for his innovative cuisine, his passion for revealing the original taste of products and for his restaurants around the world. In addition to his culinary talents, the chef is also an accomplished teacher. He has opened a cooking school that trains top chefs. The french chef has also received numerous awards for his contribution to gastronomy.

At the age of 16, Alain Ducasse started an apprenticeship and joined the kitchens of the restaurant “le pavillon landais” and the hotel and tourism school of Gascony. In 1975, he joined the brigade of starred chef Michel Guérard in his restaurant in Eugénie-les-Bains. At the same time, he trained with the Norman pastry chef Gaston Le-Nôtre. Attracted by Provençal cuisine, he joined the brigade of chef Roger Vergé at the “Moulin de Mougins” in 1977. In 1978, he joined Alain Chapel, a great chef from the Auvergne region, who allowed him to perfect his skills and work with local products with love.

In 1980, Roger Vergé, with whom he had collaborated in 1977, offered Alain Ducasse the position of head chef in his new restaurant l’Amandier in Mougins. In 1984, the chef obtains his first 2 stars in the Michelin guide in the restaurant ” la terrasse de l’hôtel Juana ” located in Juan-les-Pins, on the French Riviera. But a very serious aeroplane accident that same year forced Alain Ducasse to take a break from the kitchen for several months.

In 1987, the Monté-Carlo Hotel de Paris asked Alain Ducasse to open a gastronomic restaurant, the Louis XV. At the age of 33, the chef was awarded the third star of this prestigious place and the Monegasque hotel became the first palace in the world to have such a distinction. In 1995, Alain Ducasse opened the bastide of Moustiers, in the heart of the Gorges du Verdon. In 2002, the inn was awarded a Michelin star. In 1996, he took over the restaurant of the Hôtel du Parc, located in the 16th arrondissement of Paris, where the starred chef Joël Robuchon was in charge of the kitchen. After only 8 months of opening, he was awarded three stars in the red guide for the second time.

In 1999, Alain Ducasse was appointed president of the Châteaux et Hôtels de France chain, which has nearly 500 establishments. In 2000, he transferred the Hotel du Parc to the premises of the Parisian palace on Avenue Montaigne and the Plaza Athénée was awarded its third star after five months. In 2021, he left the establishment and the kitchen was entrusted to chef Jean Imbert.

Today, Alain Ducasse owns 34 restaurants spread over 3 continents and 7 countries.

[rurik-dmitrienko]

Gastronomie Française By Rurik Dmitrienko

[renulkaa]

when the vacation ends, the diet begins🍹🍔

~ Golden Sands, Bulgaria

[merci-a-stefane]

HEUREUSEMENT IL YA DES BONHEUR SIMPLE DANS LA VIE JAI DEUX QUEstiONS, est ce qu’ils vendent aux mineurs ???

Pis ils ont raison car le fromage de quequette ça existe et les foufounes qui sentent le saumons aussi !!

Pays de merde

[empirearchives]

My favorite source notes in The Invention of the Restaurant: Paris and Modern Gastronomic Culture by Rebecca L. Spang

One recent analysis argues that Mayeux, though a “deformed dwarf,” was a “hero of the people”

It is unclear whether the murder of a lingerie merchant by her lover, a Russian servant, happened in a cabinet or in the restaurant’s main salon

Carême, by far the most famous chef and cookbook author of the first half of the nineteenth century, prefaced his books with calls for martyrdom; no sacrifice was too great for the chef’s art

The invasions of 1814-1815 had been “disastrous from the perspective of glory” but nonetheless very profitable

The utopian socialist Charles Fourier had offered a “scientific” perspective on this ideal, arguing that when humanity progressed from the state of “Civilization” to that of “Harmony,” the polar icecaps would melt and fill the oceans with lemonade.

The police also kept Napoleon up to date on conditions in the fan industry

Another of the Almanach’s rare ventures in recipe publishing concluded: “one would eat one’s own father if he were prepared with this sauce,”

The little old lady who followed the First Consul everywhere in the hope of inviting him to dinner

Even a recent, generally friendly, biographer writes of Louis’s “huge size which, if nothing else, was to make him such a remarkable king”

Although the first anniversary of Bonaparte’s coup had not been declared a state holiday, it had nonetheless been spontaneously celebrated by “the fatherland’s real friends”

The numerous turn-of-the-century singing societies have yet to find their historian

The seesaw was a staple of post-revolutionary French political imagery. It was especially common in depictions of the physically slight Napoleon and the bulky Louis XVIII

Physicians claimed that unqualified persons, in reading about diseases, would start to see all the symptoms in themselves. The Gazette de santé decried inexpensive medical dictionaries as “just so many swords in the hands of fools” and reported a case of “cholera induced by reading popular medical books,”

The Swedish monarch was often praised for his sagacity in outlawing copper cookware.

De Jaucourt, author of this article, cites Homeric heroes as dietary role models

An article in the Encyclopédie also made it clear that semen had to be directly replaced with nourishment

He explains, “They are for a financier who is going to do his rounds through the provinces. Can a man of his importance put up with the horrible soups they serve in inns?”

Fights might erupt over other tastes as well; for one over salad dressing

The Marquis de Brunoy famously squandered his inheritance on tinting a river black and dressing his gardeners, cooks, and other servants in lavish, gold-braid-festooned costumes, while he himself dressed in rags

[arita-hello]

高山 英紀シェフの新しい挑戦、アントル ヌーのロゴ・ペーパーツール・webサイトのデザイン。ちょっと変わったシンボルマークはワイングラスにも今から芽吹く植物のようにも見えるもの。シェフの故郷の耳納連山や地域の食材など、想いを盛り込んだ線画も作成している。

https://entrenous.jp

[fatpunkstudio]

Michelin Star legend Claude Bosi (IG: @claudebosi1 from @claudebosiatbibendum) kicks back in his FPS Bespoke T-Shirt — Discover our bespoke clothing services via link below. 

[rikwintein]

Terugweg

Laatst spendeerde de piot nog maar eens menig uur op trein en bus, edoch vooral op een TGV. Elke verplaatsing verlangt het meest geschikte vervoersmiddel. Dat is slechts één van de vele Wetten Wintein die de piot ter harte neemt. Deze regel geldt onbetwist ook voor zijn vele reizen richting Le Midi. Zorgvuldige berekeningen leren de piot dat een solo-trip naar Estelle goedkoper af is indien…

[luxebeat]

TAMIL NADU: OF TASTES & TRADITIONS

Loading the Elevenlabs Text to Speech AudioNative Player… Tamil Nadu is a tapestry of tradition which taste runs richly through in a splendid interweave of culture and cuisine. Each region of Tamil Nadu has its own particular interpretation of South Indian cuisine and regional specialities fascinatingly reflect the customs of communities inhabiting the provinces thereby serving up a narrative of…