Tarte Tatin is a caramelized apple pie with sugar and butter, the dough placed over the filling. After baking, it is served upside down on a plate with a little bit of cream or whipped cream. It is a dish really known in France. The Sisters Tatin have invented this recipe. To prepare this recipe…
France
Galette from Brittany
Not your run of the mill pancake… for the gourmet who likes savory crepes! You have to distinguish the “Galettes de blé noir”, or “Galettes de Sarrasin” which are savory pancakes made from buckwheat flour. They are also called “Galettes Bretonnes” because they are originally from the Brittany region, in the West of France. The galettes…
Quiche Lorraine, France
Quiche Lorraine, golden crust and savory goodness This recipe from the Lorraine terroir is very old, it could possibly date back from the 16th century, from this Eastern region of France that borders with Germany. Quiche Lorraine is a variation between the quiche and the salty pie seen in the traditional Lorraine and French cuisines….
Cassoulet, France
Cassoulet; one of the most famous French stew in the world? Cassoulet is a rich, slow-cooked casserole originating in the Occitan region, south-west of France (towns of Toulouse, Carcassonne, and Castelnaudary), containing meat (typically pork sausages, goose or duck confit, or even mutton), and white beans (haricots blancs or lingots). More expensive Haute Cuisine versions…
Beef Bourguignon (Burgundy), France
A farmer’s dish that made it into Haute Gastronomy Beef bourguignon (beef Burgundy) is according to Julia Child’s Mastering the Art of French Cooking “certainly one of the most delicious beef dishes concocted by man” and one of the best-known, traditional French recipe. The dish originated from the famous Burgundy wine region (Bourgogne) situated in the east…
Croissant, France
A bit of history… The legend reported by 20th-century writer Alfred Gottschalk, in the 1938 first edition of the Larousse Gastronomique, said that a Viennese baker sounded the alarm about an imminent Turkish invasion via tunneling under the city walls. For his reward, he got the exclusive right to bake crescent-shaped (symbol of the Ottoman…
