The French value fish and know how to cook it at home in the most delicious ways. In contrast, in America fish is largely a restaurant dish. Few of us are familiar with good fish recipes, yet we can learn from the French and make sole, trout, or salmon a delight of every Sunday dinner.
Let me share today my favourite French recipe where sole, a very popular fish in France with firm, white, and unquestionably delicious flesh, is featured as the main ingredient. Follow the recipe, do not skip the ingredients, and you will be rewarded with a flavour and taste of the real fish cuisine of Provence!
Filets de Sole Bonne Femme (Filets of Sole with Cream Sauce):
Sole if a fish readily available in our supermarkets. Shop ...
Noteworthy
The French value fish and know how to cook it at home in the most delicious ways. In contrast, in America fish is largely a restaurant dish. Few of us are familiar with good fish recipes, yet we can learn from the French and make sole, trout, or salmon a delight of every Sunday dinner.
Let me share today my favourite French recipe where sole, a very popular fish in France with firm, white, and unquestionably delicious flesh, is featured as the main ingredient. Follow the recipe, do not skip the ingredients, and you will be rewarded with a flavour and taste of the real fish cuisine of Provence!
Filets de Sole Bonne Femme (Filets of Sole with Cream Sauce):
Sole if a fish readily available in our supermarkets. Shop ...
In accordance with 107-year old and world famous “Guides Rouges”, a food connoisseurs' bible published by the French company Michelin, the capital of Japan is ranked the best gourmet city of the world, leaving behind Paris, New York, and London. The first Michelin Guide for Tokyo lists 150 Tokyo restaurants, all of which are rewarded with at least one star and eight are given a high three-star estimate. This impressive amount of stars beats total restaurant ratings listed in the guides for such “gourmet cities” of the world as London and Paris, which officially makes Tokyo the world leader in fine cuisine and dining.
Such gourmet triumph of Japan's capital should not be surprising - the country is famous all over the world for its biggest ...
French Bordeaux will soon become the first region of the world with unique, carbon-reducing, vineyards. Winemaker Remi Lacombe from Medoc, who is working in collaboration with ClimatePartner, a German green group, is planning to launch a climate-neutral wine project in order to cut harmful for the environment carbon emissions. Traditional production of wine, including the natural process of yeast fermentation, emits to the atmosphere about 1.7 kilos of carbon dioxide per bottle, or about 639 tonnes annually from four chateaux (vineyards), which Lacombe runs in France.
To cut emissions of CO2 during wine production, ClimatePartner has suggested to replace wood-burning stoves by devices powered with the solar energy. Lacombe’s own climate-friendly ideas include automatically switching exterior lights and an innovative cooling system of circulating ...
Coffee is an international drink of choice in different countries with divergent cultures, tastes, and traditions. Although it enjoys universal popularity, every culture has developed its own ways of making, serving, and drinking coffee. In Europe, including France, the day usually starts with a particular version of café au lait and goes on emphasising tiny cups of strong black coffee, which is usually enjoyed after or in between meals. A French press and espresso machines are often used to make coffee in Europe. In contrast, the Americans are fond of drinking weaker versions of coffee, usually loaded with sugar and cream and served in mugs. They rarely use anything else but electric "coffee machines", which, although fast and convenient, are unable to brew a really ...
The book "Simple French Food" has been recently written by one of the most skilful American experts in French cuisine, an enthusiastic advocate of authentic French cooking, Richard Olney. His previously written books include a number of popular paperbacks and hardcovers
on the subject, such as "The French Menu Cookbook", "Lulu's Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard", "Richard Olney's French Wine & Food: A Wine Lover's Cookbook", "Provence: the Beautiful Cookbook", and "Ten Vineyard Lunches (Ten Menus Series)". An accomplished cook, the author of "Simple French Food" is famous well beyond the borders of the USA for his delicious ...
In accordance with PARIS -AFP, one of the best and most popular French chefs, Alain Ducasse, and a well-known in France chocolate and pastry chef, Yves Thuries, have decided to take over the top national higher school of pastry (Ecole Nationale Superieure de la Patisserie, or ENSP). The school, located in the southern part of France, in Yssingeaux, faced a possible closure due to declining enrolment of students, which “saddened” the famous chefs. The school was established in 1984 as the only culinary college in France that offered a complete and advanced curriculum in order to teach established chefs the art of making pastry. Last year, only 750 students were enrolled in the program.Ducasse, the celebrity ...
In many cultures, basil is treated as a sacred herb. In India, it is an object of veneration, which is planted in temples and monastery gardens. It is believed to have a power to cure diseases and kill both mosquitoes and demons thriving in the open air. In ancient Persia and Greece, basil was associated with the world of spirits, and therefore, was often planted on graves. In ancient Rome, the herb was considered a sexual stimulant eaten by lovers to promote the “fire of love” and boost fertility…Today, basil is an important plant of Mediterranean cuisine, and especially it is praised in both French and Italian cooking. The French call basil the “royal plant” - “l’hebre royale”, and there is a good reason ...
French sorrel (Rumex Scutatus), a mildly acidic cultivated green herb, has always been praised throughout Europe, especially in France where it enjoys its greatest popularity. It is a very ancient herb; its name is derived from the Teutonic word for “sour”. Ancient species of sorrel were extensively used in pharaonic Egypt and its allied type, garden sorrel, is still employed in modern Egyptian cooking. The ancient Greeks and Romans respected the herb for its role in promoting digestion and considered it a good complement to rich, fatty meals.To store, put French sorrel into a sealed plastic bag and keep in the refrigerator. Sorrel does not dry well, but it can be frozen successfully. Its leaves, rich in potassium and vitamins C and A, will keep ...
Do you know that, in the Gascony region of France, in the land of Three Musketeers, the people snack on fried duck skin and eat twice as much foie gras as other Frenchmen, and fifty times as much as Americans? They are also slathering goose or duck fat on bread instead of butter and eat lots of raw milk cheeses, high in saturated fat and cholesterol…When Dr. Serge Renauld conducted a 10-year long epidemiological survey of dietary habits, he concluded that the Gascons eat a diet very high in saturated fat - actually, higher than any other group of people in the industrialized world. In addition, that region produces a considerable amount of foie gras, fattened livers of ducks or geese, the world-known French delicacy. If to ...
La Maquette, a great French cuisine restaurant in Toronto, has been voted this year as the most romantic French restaurant in Canada. Besides, every year, renowned for its poetic atmosphere and sumptuous culinary delights, it is nominated in numerous other categories, including “Best Food” and “Best Ambience”.
La Marquette is located in a historical district of Toronto overlooking the Sculpture Garden & St. James Cathedral. It offers truly a perfect setting to enjoy the treats of delicious French cuisine at any occasion: from a private dinner for two to a big corporate meeting. La Marquette guarantees “a culinary experience with exquisite taste and imagination at the forefront of gastronomic trends”.
The restaurant is very fussy about the quality of the ingredients for its wonderful dishes. The owner Ange Kanavas ...
