Richard Taylor asked:


Aude is one of the undiscovered jewels of Southern France, with a population of just over three hundred thousand, it accounts for around fifteen percent of the population of Languedoc.

The Languedoc Roussillon region lies just south of Toulouse in Southern France. Its an area of truly outstanding beauty. Within the regions boundaries there are a wealth of activities to enjoy and places to visit, including Carcassonne, Perpignan and the capital Montpellier.

Aude is an idyllic place to spend a relaxed holiday in the South of France. Offering easy access to the Mediterranean coast and the Pyrenean mountains, you have the choice between peace and tranquillity, skiing or sun bathing by the Med. You really are spoilt for choice.

The Aude region is famous for “Les Chateaux Du Pays Cathare” with local castles, towns and villages dating back well over 800 years. Historic towns such as Revel, Mirepoix, Foix, Fanjeaux, Limoux and Castres are all well worth a visit, whilst a look round the noted wine regions of the area’ Fitou, Corbieres, and Minervois are a must, along with a spot of wine tasting.

The market town of Castelnaudary is also worth putting on your list of places to visit. The town is famous for its traditional dish known as Cassoulet, which is served in almost every restaurant in town. English TV Chef Rick Stein, visited Castelnaudary when he travelled along the Canal du Midi exploring the local cuisine of the area, he fell in love with the simplicity of Cassoulet.

Two beautiful lakes of note, Lac de la Ganguise and the Lac de St Ferreol both have great beaches providing activities for all ages, including walking, sailing and mini-golf. 18 Hole courses can be found in Carcassonne, Mazamet and near Toulouse.

Mazamet is close to the Black Mountains (La Montagne Noire) to the north east, whilst the Pyrenees are about an hour to the south. Both regions provide the opportunity to take walks of varying degrees of difficulty and also offer great routes for the cycling enthusiast.

The Pyrenees boast a number of ski resorts which during the winter months offer great skiing for all levels, whilst Axe le Therme also caters for all levels of skiers and is a beautiful place to visit at any time of the year.

Aude really does have something for every one looking to enjoy a holiday in France, peaceful tranquility to skiing, horse riding to cycling, great dining to wine tasting, you’ll never be short of things to do.



Kingsley

Sudhir asked:


The 1970’s brought a great deal of upheaval and new ideas to the forefront, and the world of cuisine was no exception. In June of 1975, the British magazine Harpers & Queen coined a term to refer to a new type of food that was sweeping the world: Nouvelle Cuisine.

What is nouvelle cuisine? It is, in a word, the marriage of health-conscious California to traditional France. Consider it an updated version of French cuisine- flavorful food with a light-handed, healthy approach. It’s difficult to define nouvelle cuisine in more specific terms because of its huge impact on the way food in general is prepared today. Nouvelle cuisine opened doors to a new generation of restaurant-goers who loved rich tastes and fresh combinations, but didn’t want their bodies to pay for it later.

With this new lighter menu came a new style of cooking as well. Chefs in nouvelle cuisine restaurants used shorter cooking times and fresher ingredients, cutting down on the multiple steps that got in the way of the natural flavors of the food. In a world that was waking up to faster-moving times and stricter diets, this new cuisine caught on with incredible speed.

Like any other trend, nouvelle cuisine was often widely misunderstood and misrepresented. Depending on what regional restaurant you visited, you might have been subjected to a low-calorie meal with tiny portions and been told it was nouvelle cuisine. Many chefs and consumers alike did not grasp the concept that lighter did not necessarily mean less.

One of the main goals of nouvelle cuisine was to excite more than just the sense of taste. A skilled nouvelle chef would be able to produce a meal that was artistically arranged on the plate and contained a wonderful mix of smells, textures, and flavors. Oils and fresh spices were used extensively to bring out the natural flavor of the fresh vegetables and pastas in these meals.

The way we cook at home today owes a great deal to nouvelle cuisine. Olive oil, vinaigrette, and fresh herbs are common today in many American kitchens, mainly due to the influence of the nouvelle cuisine movement. Restaurants, too, have taken their cue: before the appearance of nouvelle cuisine, portions were heavier and larger, and consumers went to restaurants expecting to come out full, but not necessarily sated. Nowadays fine restaurants base their expertise on combining flavors, not smothering them; and on their presenting food that satisfies, not simply fills, an empty stomach.

There is still a debate on whether nouvelle cuisine has disappeared from the radar. It has certainly influenced other fields of cooking, but nobody is sure if it can be considered a movement of its own in the current times. Then again, a trend that catches on so quickly is almost always destined to develop in other ways and spread to other things, losing its identity as a separate entity along the way.



Broderick

Jack asked:


Ive tried lots of different types of cuisine italian,french,mexican indian, but cant decide which is the greatest. Id probably say Italian for the greatest but for underrated id say thai or lebanese. what do you think?

Abraham

Fig asked:


I’m looking for salad and crepe recipes.

Jerome

Vasilisa asked:


The expression “La Grande Cuisine” comes from Paris. The medieval royal chefs competed with each other trying to cook the best dishes possible. The cuisine of the period was very varied as it was influenced by all French regions. Among the most famous chefs of the time are Taillevent, Vatel or Brillat Savarin. They considered the cuisine to be real Art so every eminently qualified chef had his own unique style of cooking.

The French cuisine is a world standard against which all other cuisines are measured. It’s often called haute cuisine. This term was for the first time applied by Catherine de Medici in the 1500s, and later perfected by Auguste Escoffier (1846-1935), who is considered the Father of French Cooking.

In 1970, however, the traditions of the old cuisine were challenged by the Nouvelle Cuisine, which glorified plane and healthy cooking. The adherents of the new cooking preferred crisply cooked vegetables and fruit based sauces to flour and cream sauces, fresh, steamed and boiled food to the baked and fritted.

But no matter what dishes you prefer, the French cuisine always has something to satisfy the most fastidious eaters. The French culinary book numbers millions of recipes.

Try one of the truly French dishes – Le navarin d’agneau. This is a type of ragoût (pronounced “rah-goo”): a rich, thick stew in which the meat, poultry or fish is first fried (rissolé) then covered in flour (to thicken the sauce) before simmering (sometimes with vegetables) in a well seasoned liquid (wine, broth…). This should not be mistaken with the italian ragù, a meat sauce from the Bologna region. Navarin is a mutton or lamb ragoût cooked with young, springtime vegetables.

The recipe is for 6 people. It takes about 1½ hours to 2 hours to prepare and cook. It is sufficient in itself as a main dish, but if you fear that your guests will need some carbs, you can boil a few small potatoes (peeled, boiled whole in salted water for about 15 minutes or until a knife goes through), served on the side, or added to the sauce at the last minute.

You’ll need:

3½ lbs boneless lamb shoulder roast (my Larousse calls for 800 g “épaule d’agneau désossée” –1¾ lbs boneless lamb shoulder, and 800 g “collié d’agneau désossé” –1¾ lbs boneless lamb collar).

2 tbsp sunflower oil

1 tbsp flour

1 tsp sugar

1 cup (20 cL) white wine

2 tomatoes

2 garlic cloves

1 bouquet garni (pronounced “boo-kay gahr-nee”) –a few sprigs thyme, 1 bay leaf, a small bunch of flat leaf parsley, tied together with kitchen string

1 tbsp butter

3/4 lbs (300 g) carrots (ideally the youngest, tenderest you can find –those sold with their leaves)

1/2 lbs (200 g) turnips (ideally the smallest, youngest you can find –most likely sold with their leaves)

1/4 lbs (100 g) onions (ideally small button onions)

3/4 lbs (300 g) green beans (ideally the thinest french green beans you can find)

3/4 lbs (300 g) shelled green peas, either fresh or frozen

salt, pepper, nutmeg

Cut the roast into a dozen big chunks or slices. Heat up the oil in a big pot. Fry the meat a few minutes until it gets a nice golden color on all sides, without burning. Drain the meat and discard most of the fat. Place the meat back in the pot.

Sprinkle the meat with sugar and toss. Sprinkle with flour and toss. Cook for 3 minutes, tossing continuously. Pour the wine and reduce the heat to medium. Season with salt, pepper and freshly grated nutmeg.

While the meat starts simmering, dice the tomatoes. Peel the garlic cloves, cut them in half and remove their stems. Add these veggies to the pot along with the herbs. If necessary, add some water, just enough to fully sink the meat into liquid. Cover pot with a lid. Simmer for 45 minutes.

In the meantime, peel the carrots, turnips and onions. If they are small you can keep them whole. Otherwise, slice them. Sauté in butter (in a dip pan) for about 10 to 15 minutes. Toss regularly.

Steam or boil the green beans (about 6 minutes in a pressure cooker).

Once the 45 minutes are passed, add the sautéed vegetables and the green peas to the stew and simmer for 20 more minutes.

After this time, add the green beans and simmer 5 more minutes.

Serve hot in the pot.

Enjoy!



Rex

chickieedoll asked:


okay, i’m doing a french project for school. i have to make a french dessert (i chose the tarte aux pommes, apple tart).

the recipe i found says to use 75g of butter and 150g of flour. can anyone tell me what those are in american measurements?

also, can anyone tell me what region of France the tarte aux pommes comes from and some information about its origin?

PLEASE & THANK YOU x100000000000….!!! =]
XOXO<33

Basil

Peter R Stewart asked:


Tahiti or French Polynesian food is known throughout the world because of its exotic fruits, fresh fish and vegetables which are prepared with a strong French influence underlying the Tahitian ingredients. Restaurants in French Polynesia are from a wide variety of backgrounds including and inevitably French and Tahitian, but also Chinese, Vietnamese, and Italian.

The sauces served in these restaurants often features sauces which contain home grown vanilla beans

However to taste the absolutely genuine Tahiti Food you need to find a way of sampling the Ahima’a otherwise known at Tahiti’s underground oven. It is usually prepared on a Sunday morning, or for a special celebration.

Firstly the oven is preheated with a wood fire, then the wood is placed in levels one on top of the other all criss-crossed. The porous volcanic rock is scattered over the wood until it is completely covered.. When the fire goes out, the rocks are leveled and the food placed on top wrapped in woven baskets of coconut leaves. Fish, pork, chicken and vegetables are prepared in this way. Banana leaves are then laid over the top, plus many layers of leaves from the purao tree to cover the ahima’a completely. Finally earth is shoveled on top so no heat can escape and the food is grilled, braised and steamed for 3-4 hours. The Polynesian food is spread out on a table cloth of palm fronds or banana leaves. You will eat with your fingers off traditional wood plates, dipping juicy pieces of roast pork, fish, breadfruit, taro, and other goodies in coconut cream sauce.

The celebrations are normally concluded with Polynesian dancing.

Other things to look out for are as follows.

Poisson cru (ia ota) which is the national dish of Tahiti and Her Islands. This quite divine snack consists of raw fish and diced vegetables marinated with lime juice and soaked in coconut milk.

Chevrettes are another popular Tahitian dish, and they are tasty freshwater shrimp

No amura’a (meal) is complete without a rich dessert inspired by the islands.

The ultimate Tahitian dessert is Poe, a sweet pudding made of taro root flavored with banana, vanilla, papaya or pumpkin and topped with a rich coconut-milk sauce.

Stop by the roulettes or rolling restaurants, are colourful, electrically lit vans that offer the best inexpensive dining in Papeete. Both locals and visitors can dine on a variety of dishes from roast pork and pizzas to chow mein and flaming crêpes.



Calvin

Culinary Artist asked:


I just bought the book “The Fundamentals of the Classic cuisine” by The French Culinary Institute

I’m having a problem reading and pronouncing the French Culinary Terms.

Do you know a website where I can find Phonetics for these French Culinary Terminologies?

Dirk

Clint Jhonson asked:


Toronto is a big city with millions of inhabitants. It is the place where you can find everything you need. You can get all the necessary information about all the restaurants you want online. The schedule and the information about the restaurants are posted online. You can book some places if you want, you can rent the entire restaurant for an event if you want, and all the services became accessible and easy to manage due to online address of all Toronto restaurants. The prices for the dishes are available for all the budgets. You can choose the cuisine specialization of the restaurants if you have some preferences for it. There are a lot of possibilities to have a nice meal in Toronto all you have to do is to decide what you want.

There are a lot of specialization restaurants, with certain cuisine among Toronto restaurants. For example you can find Russian restaurant, with traditional Russian, Ukrainian, Moldovan, Kazakh, Turkmen, Belarus and other cuisines of the former USSR countries. Russian restaurants are designed in typical Russian manner. There is always life music in Russian restaurants there are always Russian folk dances at certain events. The Russian restaurants are suitable for any kind of event.

The Amulet restaurant is one of the Restaurants Toronto which is very famous with the local Russian emigrants. Its banquet hall is perfect for weddings, celebration of anniversaries, corporate events, community gala evenings, birthday parties and other events which take place in Toronto. The restaurant big hall can seat up to 170 clients. In the menu, you will find traditional Russian Pelimeni meat wrapped in pasta, of round shape and boiled in salt water. Moldavian Mamaliga boiled think corn porridge served with fried ham and garlic. Ukrainian Vareniki special type of cheese or boiled mashed potatoes wrapped in pasta and boiled in salt water.

There is also African cuisine present among restaurants Toronto. The Addis Ababa restaurant impress with its Ethiopian cuisine, tasty roasted coffee and affable service. A dinner in this restaurant is a nice experience for those who are not afraid to discover new tastes. You will savor the soft and piquant crêpe, the brand of the cuisine to dig up pieces of spiced split peas, puréed black beans and collard greens. This all is carefully flavored with spices, garlic and ginger.

Blue Bay Café is another African food based restaurant. It offers fiery food of Mauritius, which is represented by a mixture of African, French and Indian cuisine. This is a comfortable place where you can sit on bentwood chairs; the tables are cover with white tablecloths and many traditional African art objects. The prices are pathetically low, with a respectable quality. The dishes contain a lot of vegetables and fish. The traditional dishes are more or less light.

There are Toronto restaurants that represent European cuisine. The Mediterranean cuisine has also its representatives in Toronto. Auberge du Pommier is a French restaurant. Its rustic atmosphere will remind of the French regions’ country charm. Its menu consists of many country dishes which are popular in France. The Hungary is represented by Country Style Hungarian restaurant. There you will find schnitzel and paprika, half-sausage top pleasingly chewy pierogies with deeply caramelized onions and with sour cream. The restaurant offers the best European beer and its best service.



Douglas

el blondieee. asked:


what are some french foods that are easy to make.
include recipe.
appetizers
desserts.

ohmylord.
can someone help me.
i have a project due.
and i need a answer.
and not something like go look in a cookbook.

Kilian