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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
PARIS — Americans may think we invented the road trip, but we’re not alone. There is a long, proud tradition of car tourism in France and Italy. Europeans drive less than Americans, and their cars are smaller; on the Italian highway, one quickly ...
Read more... gastronomy france
Motoring from Nice, France, to Tuscany, Italy - Atlanta Journal Constitution
Alvin Leung Jr., an acoustical engineer who used to love to give dinner parties, made culinary history of sorts last month, when the Michelin Guide came out with its first-ever rating of Hong Kong eateries. Mr. Leung started a restaurant four years ...
Read more... Motoring from Nice, France, to Tuscany, Italy - Atlanta Journal Constitution
Science + Dumplings = Sensation - Wall Street Journal
After all the dreadful disastrous headlines about financial freezing and global warming wouldn’t you want to know some cheering facts? I have the delicious pleasure of presenting them to you. There is an “ism” engulfing the world and it is ...
Read more... Science + Dumplings = Sensation - Wall Street Journal
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