แนะนำสินค้าใหม่ Best Sea Cream
ครีมทะเลนวัตกรรมใหม่ สกัดจากวัตถุดิบใต้ท้องทะเล ได้แก่ เมื่อกปลาดาว แมงกระพรุน แพลงตอน ไข่มุก รกปลาแซลมอน สาหร่ายสิแดงที่ดีที่สุด อย่าง Astaxanthin และอื่นๆ อีกมากมายจากท้องทะเลลึก
If you do not feel like going to France again this year but long for French culture, there are other places where you can experience it. In fact, France is not the only place in the world for Francophiles.
Here are some of the places to experience French culture outside of France:
He was abandoned on a doorstep at the height of the French Revolution. Though seemingly without prospects or hope, Antonin Careme would grow up to be called "The King of Chefs and "The Chef to Kings."
Careme's incredible good fortune, some might say "destiny", began with the doorstep on which he landed. It belonged to a Monsieur Sylvain Bailly, a famous patissier, with a shop near the Palais Royal, who gave the nine year old Careme bed and board in exchange for general kitchen work. More than just a kind soul, Sylvain Bailly, was in, fact, Careme's first mentor. Encouraging his young helper to advance and learn.
This combination of encouragement and Careme's talent, culminated in the opening of Careme's own pastry shop - at the ripe old age of eighteen. On his own, Antonin Careme was "on a roll". Owing to the fact that pastry, particularly innovative creations, were Paris' flavour of the moment.
And Careme's creations were innovation on steroids. In fact, Careme was essentially a sculptor, using icing sugar, nougat and marizan as his materials. Inspired by architecture and famous monuments, Careme created and re-created pyramids, helmets, and waterfalls. Never intending that they should be actually be eaten.
Happily Parisian Society was "eating up" Careme. He was truly the "Big Man on Campus." And, his campus to boot! Clearly the teen-age Careme was the toast of Paris. Whether or not that was the height of his ambition, is open to speculation. No matter. Young Antonin was about to have, as the saying goes - "greatness thrust upon him."
Careme's talent and accomplishments had come to the attention of the man who would become his second, last, and most influential mentor. Prince Tallyrand. The consummate diplomat who survived all that era's political upheavals. Tallyrand was, or at least considered himself to be, a gourmet. He invited Careme to be his Chef. On the condition that he prepare a year's worth of menu's without repeating himself. Dare I say - "a piece of cake" for Monsieur C?
His association with Tallyrand elevated Careme to the highest strata of European Society and Royalty. After Napolean met his Waterloo, Careme decamped for England, where he cooked for the Prince Regent. Later to become King George the Fourth. His culinary carousel continued with an invitation to St. Petersburg.(The one in Russia folks.) Although, for whatever reason, he never actually got to cook for the Tsar.(Preparing for the next revolution?) So - back to Paris. Firing up his stove for banker J.M. Rothschild.
Without a doubt - Antonin Careme was the first "Celebrity chef." But it is his contributions to the art of French Cuisine that has (justly) earned him the title: "King of Chefs."
Here they are:
1. His book on pastry - Le Patissier Royal Parisien.
Only the third book of that time to be devoted exclusively to the patissier's art. And the first one to have extensive engraved plates. Careme's designs for these engravings resemble more elaborate architectural constructions, than pictures of food.
2. His book on Cuisine - L'art de la Cuisine Francaise au XIXe siecle. Here he extends his wild, wacky, weird, and way out imagination to the preparation and presentation of meat, poulty and seafood.
But, he also did some more serious stuff - like giving future chefs the ability to create an almost unlimited variety of dishes by utilizing a series of basic prepartions Careme developed. He also classified all sauces into groups, based on four main sauces.
Additionally...
Careme is credited with ending the practice of serving all the dishes at once("Service a la Francaise"), and replacing it with the one we know today. ("Service a la Russe") Where the grub arrives in the order on the menu. Careme also gets a "tip o' the hat" for inventing it. The chef's hat(toque) that is.
Sorry to say - no happy ending for Antonin Careme. After blazing across the culinary heavens, rubbing shoulders with the high and the mighty of nineteenth century Europe, and leaving an enduring legacy - he joined his pal La Varenne at that big stove in the sky - at the tender age of forty-eight.
Better to burn out than fade away? (as Neil Young would, and did, say)
THROW ME A BONE HERE, PEOPLE!
What are ya thinkin'?
Fathers of French Cuisine - CaremeTags : Kitchen Exhaust Fans
You can not stay away from French food, while in France, the country known worldwide for its many culinary delights and specialties. Certainly the French cuisine is very diverse, including a variety of foods and recipes of national and regional cuisine. France really offers one of the richest cuisines in the world.
French cuisine is often categorized as a national cuisine and regional dishes. NationalKitchen> includes foods that are an integral part of French culture have been for centuries. These foods contain a variety of breads, savory dishes, desserts and pastries, and canned food. Common French bread in the kitchen are Ficelle, baguettes, Poilane flute, the pain and sorrow (large xed vegetables), bouillabaisse (fish soup), Les endive (chicory), boudin blanc (Delicatethick bread crust).
Hearty dishes include bifteki frites (steak &French fries), Blanquette Poulet frites (chicken and chips), veal (veal stew), coq au vin (chicken in red wine), pot au feu (stew with spices like sausage sausage Wed), Civet de Lapin (rabbit) , foie de veau (veal liver) and andouillette (Chitterling sausage).
Desserts and pastries include chocolate mousse, crème brûlée, Mille-feuilles, choux à la crème (cream puffs), Tartes aux fruits (fruit cake), Religieuse (chocolateeclair shaped to resemble a nun), Madeleine (small sweet-like cookies), Tarte Tatin (caramelized apple tart), cake (cake), cream puffs and profiteroles (pastry in the oven (choux pastry) filled with cream or ice cream ). And even some cassoulet in the French rule preserves, choucroute garni and duck confit.
Strongly influenced by the geography of French influenced French cuisine and a wide selection of regional dishes, including Food & DiningLorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut), Picardy, Normandy, Brittany, Pays de la Loire / Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, the Basque Country, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Cote d'Azur and Corsica.
Golf LORRAINE have quiche Lorraine, and Lorraine Pâté Lorrain Potée. Specialties include Alsace choucroute garni (sauerkraut with sausages, bacon andPotatoes), spaetzle, Baeckeoffe, Kouglof, Bredel, Beerawecka, Mannala, quiche and baba au rhum.
Nord-Pas-de-Calais (Artois, Flanders, Hainaut) - Picardy is flat sausage (meat cooked in beer) from Cambrai, carbonnade, Potjevlesch (four bowl of meat), Waterzoi (stew of freshwater fish), ESCAVECHE (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables) and FLAMICHE.
NORMANDY tripe dishesà la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), (mussels cooked with white wine, garlic and cream), Moules à la crème Normande, and Tarte Normande (apple pie). Specialties include crepes BRITAIN, Far Breton (flan with prunes), Kik ar Fars (boiled pork dinner with a kind of dumpling) and Kouign Amann (made of puff pastry galette with a high proportion of butter).
LOIRE / CENTRAL Franch plates are rillettes (spreadPasta made with braised pork fat and jolly, like the cake) and sausages (sausage made with tripe). Specialty of Burgundy are boeuf bourguignon (beef braised in red wine), escargots de Bourgogne (snails in their shells with garlic butter, baked), Fondue Bourguignonne (fondue made with oil to be cooked in meat), Gouge ( cheese choux) and Pochouse (fish stewed in red wine).
RHONE-ALPS courts have raclette (cheeseis melted and served with potatoes, ham and meat is often dried), Savoyard fondue (melted cheese and white wine are dipped in bread cubes), potatoes and tartiflette (a Savoyard gratin with potatoes, cheese Reblochon, cream and pork ).
AVEYRON tripoux dishes (tripe 'parcels' in a spicy sauce), truffade (fried potatoes with garlic and cheese Tomme Young), (mashed potatoes mixed with cheese Tomme Young) aligot, Pansette de Gerzat (tripe, lambsteamed in wine, shallots and blue cheese) and Aveyronaise salad (lettuce, tomato, Roquefort cheese, walnuts).
Dishes are LANGUEDOC de morue brandade (creamed cod), full load (in Catalan style of escargot), trinxat (Catalan cabbage and potatoes), bourride (monkfish stew with vegetables and wine, served with aioli), rouille de seiche ( similar preparations of squid) and Encornets farcis (squid stuffed with sausage, herbs).
Provence / Cote d'AzurSpecialities include Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes and herbs), ratatouille (vegetable stew with olive oil, eggplant, zucchini, peppers, tomatoes, onions and garlic), Pieds paquets (Lamb and feet tripe 'parcels' in a spicy sauce), soupe au pistou (bean soup served with a pesto sauce (pesto with Italian ally) finely chopped basil, garlic and Parmesan cheese), salad Nicoise (different ingredients, but always black olives , tuna), Socca and panisses.
A guide to French food - Some interesting facts and information on French dishesRecommend : Kitchen Exhaust Fans
When people think of "French food," mental images of the French flag, trendy restaurants, table settings complicated and difficult to pronounce words come to mind. And even though the kitchen and French is usually the world served in bistros, brasseries, steak houses and dinner at home, a significant number of restaurants in France and in French across the species continues to satisfy the most daunting - the "Haute Cuisine ", literally" high cooking ".
FoodGuests may argue that death is haute cuisine, but old habits die hard, artisans, and needless to say that the type of kitchen needs these advanced craft. The haute cuisine has always been much bustle of preparation, even though formally, as its primary objective is to celebrate dining as an art form. The food is prepared and served with a more elaborate attention to detail, and the goal is perfection. The perfection in this art meansSearch and find the purest flavors of natural products. While some courts and, of course, some French chefs cook the best ingredients and satisfied the second link, the chefs of haute cuisine knows that the quality of the dishes, also offers great products from all over the grandiose. Make no mistake in thinking that they adhere completely to their normal routes and leave no room for innovation. You in front of moreRecent developments in cooking, but still keep in mind the essential elements of their great tradition of excellence and are usually careful with their experiments.
Intimidation by setting the table full and complex arrangement of cutlery occur in a restaurant can easily be overcome. The glasses are easy to understand, because the waiters pour on it as a rule, drink what you want. As for the silverware, basic table etiquette tells us that most are those usually used firstalthough some dishes have their own equipment, and what are the foods that arise from it.
Lunch in a restaurant, haute cuisine, always begins with a drink that stimulates the appetite, which, as the so-called cocktail and ends with another drink that aids digestion in the digestive asked. The courses are known and fairly simple. You have the starter, main course, dessert and - this is wonderfully clear and French - the fourth beingCheese. If you eat out, in France, cheese is more likely to come before dessert, while in other countries, the cheese can be.
If the menu is entirely in French, and goes from fast wave "au revoir" and rushed out the exit, keep trying, the "table d'hôte" or "prix fixe" menu, find the offers opportunities for a menu that includes all courses. If this does not speak to the waiter. Discuss with him what is popular, whatcould recommend, and what are the ingredients for some of the courses. In this way you can be pretty sure of what you eat, and your experience is not haute cuisine such a disaster. Once done with your orders, then comes the best part - eating. The waiter who could bring in small servings of sorbet between courses to cleanse your palate for the next course, the tradition of bringing needed to tap into the purest taste of food.
As long as you lookthe basics and choose your assignments carefully, and himself to be adventurous at the same time, experience haute cuisine offers a delight for the palate, perfection is reinforced by the experience, technology and the right touch.
Eating French - Do not be afraid to haute cuisine
The French have long been known as a gourmet kitchen with the rest of the world as a leader in Your recipes have changed and developed over centuries of social and political changes. While the world may have just a taste of their favorite dishes, like coq au vin - and their recipes are as varied as are the regions where they operate.
Lyon is the home of duck pate, sausage or pork, while Toulouse is a cassoulet would be served (a rich,slow cooked bean stew or casserole). Brittany is famous for its crepes, while Rhone-Alpes dishes such as raclette (melted cheese and beef with potatoes, ham and often dried) and tartiflette (Savoyard gratin with potatoes, Reblochon cheese, cream and pork). Fine recipes can be found in numerous sites on the Internet.
They also have some recipes Provinces as the filet of bull with rice on the farm, and also of cooking video shows how they are made. They come complete with recipeCard and a Michelin chef shows you how to prepare for this incredible gourmet dinner. They are truly the wave of the future to make gourmet meals and simplify the process. These innovative video are rarely more than 10 minutes and have written instructions must be missing something on the street.
The French always have an appreciation for the food above and beyond the basic breakfast, had lunch and dinner. They also have a love for wine and cheese, as demonstrated by therightly called the city of Burgundy, from which the wine is very popular and Chaource and Epoisses cheese.
With the wide choice of dishes from their fabulous wine, it is easy to see why the regular rate as the top French gourmet creations.
French cuisine
French cuisine is known throughout Europe and the world for his own, and rightly so - French cuisine is the rule in the world as one of the most elegant and refined.
French cuisine, there are some dishes on the origins of the region are considered national dishes, eaten throughout France, and others with specific. A common factor in all French dishes is an emphasis on good quality ingredients (especially local produce), and carefulPreparation.
Here are some popular French dishes:
- Bouillabaisse - fish soup, a native of Marseilles. Normally, a variety of fish and seafood will be used to cook the soup, and the celery, leeks, onions and tomatoes. The stew and the fish are usually served in separate bowls, with the stew poured over French bread and topped with bread crumbs, oil and chilli (rouille).
- French onion soup - a soup of onions and beef broth, garnished withCheese and croutons. According to legend, the soup was invented by King Louis XV of France.
- Coq au vin - chicken fricassee with wine, bacon, mushrooms and garlic. Traditionally, the old taps are used in the shell because they contain more connective tissue, in a broth.
- Beef Bourguignon (French: Boeuf Bourguignon) - garnish beef stew cooked in red wine, garlic and herbs, carrots, onions and flavored with speck (bacon fat from the back) and then withOnions and mushrooms.
- Escargot - Country cooked snails with garlic butter - often served as an appetizer.
- Blanquette de veau - veal cooked mushrooms and onions in a sauce of thick cream.
- Pot-au-feu - A spicy beef and vegetable stew. Generally, carrots, celery, leeks, onions and beets are used in the shell.
- Quiche Lorraine - A dish baked with cream, eggs and bacon (but not a traditional cheese) made in the crust. When the onions are added, the dish known asAlsatian Quiche.
- Andouillette - A traditional French sausage from Lyon, Troyes and Cambrai. It can be eaten hot or cold, and has a very strong odor that some find it very unpleasant, and is much more than an acquired taste. Please note: The version of the prepared Andouillette sold in the U.S. is not the same!
- Crepes - thin pancakes made from wheat flour. A native of Brittany (French Bretagne), are available in both savory (salées crepes) and sweet(Crêpes sucree) variety.
- Chocolate Mousse - A sweet creamy egg and cream and flavored with chocolate.
- Crème brûlée - a pudding made base, usually flavored with just vanilla, and topped with a hard layer of caramel with the sugar burns under the grill or other sources of intense heat.
- Eclair - A void left fresh pasta and filled with custard (pastry cream), cream or whipped creamCream, then topped with chocolate icing.
- Profiteroles - Small pastry with pastry cream (custard) or whipped cream filling. Often served with chocolate sauce.
French recipes
