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 egional
gastronomy in the Provence-Alpes-Côte d'Azur is very distinctive
from the rest of French cuisine. A Mediterranean influence
brings hot spices and seafood's. Because of the mountainous
country, without the rich farmlands and herds of dairy
cattle, Provençal cooking uses very little milk,
and goat cheeses are predominant. Garlic, olive oil
and olives are the leitmotif, and the abundant"herbes
de Provence" are the spirit. |
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In
Côte d'Azur there are are as with their own very
distinctive styles, and even the more widely-know dishes
have local variations. Nice,
for example, became a part of France just over a hundred
years ago, and Niçois cooking is special, good,
well-respected and considered unique. Alpine regions,
such as in the valleys of the Roya, the Tinée,
or the Var, have their unique specialities, different
from Marseilles, with its emphasis on seafood's such
as the bouillabaisse. |
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gastronomy france
Aug. 20 (Bloomberg) -- Visiting Brussels without going on a chocolate tour is like avoiding the pyramids in Cairo. Europe has three great chocolate-making countries -- France, Switzerland and Belgium -- but it is Belgium that invented the praline and ...
Read more... gastronomy france
Kumquat, Jasmine Chocolates Can Spice Up a Stroll in Brussels - Bloomberg
Eleanor Beardsley began reporting from France for NPR in June 2004, following all aspects of French society, politics, economics, culture and gastronomy. In the spring of 2007, Beardsley covered the French presidential campaign and election of ...
Read more... Kumquat, Jasmine Chocolates Can Spice Up a Stroll in Brussels - Bloomberg
Eleanor Beardsley, NPR Biography - NPR News
You know you're living in a late culture when a chef—in this case, three-Michelin-starred Catalan Chef Ferran Adrià—serves you shrimp broth in a pipette, foie gras that has been frozen and ground to a powder, and a mushroom appetizer spritzed ...
Read more... Eleanor Beardsley, NPR Biography - NPR News
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