The Food of France

Les Ambassadeurs (by chaxiubao)

Fri, 23 Jul 2010 11:37:17 -0400

Les Ambassadeurs (by chaxiubao)

How to Save Rural France - TIME

Fri, 23 Jul 2010 11:34:17 -0400

How to Save Rural France - TIME:

In France, life on the farm is changing, with farmers having to cultivate more land, more efficiently and at less cost

"But mostly this wonderful film explains – although that is clearly not its intention - why there is..."

Fri, 23 Jul 2010 11:31:54 -0400

“But mostly this wonderful film explains – although that is clearly not its intention - why there is a new food movement in France, a reaction against this antique tradition of technique. The young chefs have shaken off this world, along with everything it represents. Watching this film about the MOF is like watching a ghost go floating out of the room. I’m not sorry to see it go.”

- Kings of Pastry : Ruth Reichl

"…tell me what you think about eating, and I will tell you only that you are French."

Tue, 30 Mar 2010 19:54:45 -0400

“…tell me what you think about eating, and I will tell you only that you are French.”

- Le Fooding, the French challenge to haute cuisine. : The New Yorker

La Tour d’Argent and Taillevent Pass to a Third Generation - NYTimes.com

Wed, 27 Jan 2010 11:59:25 -0500

La Tour d’Argent and Taillevent Pass to a Third Generation - NYTimes.com

How to make espagnole sauce - chicagotribune.com

Wed, 23 Dec 2009 22:09:14 -0500

How to make espagnole sauce - chicagotribune.com:

Like any French mother sauce, espagnole is not meant to be served as is. Rather, it’s a base for any number of other, more complex sauces.

French Food for the Holidays - The Early Show - CBS News

Thu, 10 Dec 2009 21:26:34 -0500

French Food for the Holidays - The Early Show - CBS News:

If you really want to “wow” your dinner guests over the holidays, how about cooking some French cuisine? Clotilde Dusoulier, editor of the English version of “I Know How to Cook,” a staple for French chefs for over 75 years, shared how to create a traditional French holiday menu for your table.

The woman who taught France how to drink - The Independent

Thu, 10 Dec 2009 13:26:31 -0500

The woman who taught France how to drink - The Independent:

[Empress] Josephine was also a celebrated hostess and, although not a great drinker, a great collector of wine. The official inventory of her possessions at her death includes more than 13,000 bottles of wine from all over the world, from the Cape to Hungary to Champagne. Study of her 1814 “wine list” reveals something that may seem unsurprising but was, at that time, extraordinary. Almost half of her bottles and barrels came from vineyards around Bordeaux. Most of them, though little-known in France at that time, would later come to be recognised as among the greatest names in wine: the four “top” Médoc châteaux of Latour, Lafite, Margaux and Haut-Brion.

French Cuisine Today According to Le Fooding & French Chefs - Huffington Post

Thu, 03 Dec 2009 10:13:14 -0500

French Cuisine Today According to Le Fooding & French Chefs - Huffington Post:

An interview with Alexandre Cammas of Le Fooding.

The Americanization of The State Dinner - NYTimes.com

Mon, 30 Nov 2009 10:17:49 -0500

The Americanization of The State Dinner - NYTimes.com:

Despite our presidents’ homegrown tastes, White House state dinners have almost always been distinctly French in flavor. Even the Kennedys, who made a point of serving American wines on state occasions, never thought to pair them with American cooking.

Organised crime mushrooms as French fungi trade becomes lucrative - Times Online

Fri, 27 Nov 2009 19:50:03 -0500

Organised crime mushrooms as French fungi trade becomes lucrative - Times Online:

It is a great French autumnal tradition that furnishes an essential ingredient in some of the nation’s finest dishes. Yet the once tranquil pastime of mushroom hunting has fallen victim to organised crime as city-based gangs descend on the countryside in search of a fungus that brings quick, easy profits.

Paul Bocuse, Alain Ducasse and More French Chefs Take on Fast Food - WSJ.com

Mon, 23 Nov 2009 11:36:46 -0500

Paul Bocuse, Alain Ducasse and More French Chefs Take on Fast Food - WSJ.com:

Plenty of chefs in the U.S. and France have opened bistros, brasseries and other relatively affordable alternatives to their Michelin-starred eateries. France’s master chefs now have taken the next step—designing and serving their own takes on fast food. Their interpretations are American-style lunches of salads and sandwiches, often priced as meal deals and packaged to be eaten on the run.

Endangered Wine — Preserving a Future for Classic Winemaking in the Northern Rhône « The Rare Wine Co. Blog

Mon, 23 Nov 2009 11:32:12 -0500

Endangered Wine — Preserving a Future for Classic Winemaking in the Northern Rhône « The Rare Wine Co. Blog:

Almost every wine aficionado knows about the divide between “modern” and “traditional” winemakers in Piedmont. But far less has been written about a similar clash of philosophies in the Northern Rhône. Both disputes date back to the 1980s; yet, the results have been very different.

Jeremy Clarkson eats an Ortolan bunting.

Sat, 21 Nov 2009 15:56:00 -0500

Jeremy Clarkson eats an Ortolan bunting.

Ortolan

Sat, 21 Nov 2009 15:35:41 -0500

Ortolan:

dailyfrench:

Scott Simon talks with Michael Paterniti about former French President Francois Mitterrand’s last meal, which consisted of a rare — and illegal — dish of Ortolan, a bird about the size of a thumb.

"Daniel Bulliat, head of the Beaujolais-Beaujolais Village association, told a press conference in..."

Sat, 21 Nov 2009 15:33:51 -0500

“Daniel Bulliat, head of the Beaujolais-Beaujolais Village association, told a press conference in Tokyo on Thursday that selling the wine in plastic bottles runs counter to the growers’ traditions and image.”

- Beaujolais Nouveau producers attack plastic tactic - Food & Drink, Life & Style - The Independent

"A new pro-wine lobby with a budget of some 2m has been created to counter the effects of the French..."

Thu, 19 Nov 2009 13:17:37 -0500

“A new pro-wine lobby with a budget of some 2m has been created to counter the effects of the French government’s ‘vilifying’ of wine. The move against the ‘prohibitionist agenda ravaging France’ was announced at the Hospices de Beaune last Sunday.”

- French wine industry sets up �2m lobby to stop ‘vilification’ of wine - decanter.com - the route to all good wine

Michelin awards Tokyo most 3-star restaurants in blow to Paris - Telegraph

Wed, 18 Nov 2009 09:19:06 -0500

Michelin awards Tokyo most 3-star restaurants in blow to Paris - Telegraph:

“Tokyo remains by far the world capital of gastronomy and also has the most three-star restaurants,” said Jean-Luc Naret, the director of the legendary French food guide. Tokyo just pipped the City of Light to the post in the latest edition of the Michelin guide to the Japanese capital, with 11 eateries awarded the maximum three stars, compared to 10 in Paris. New York has four three-star restaurants and London was awarded just one in 2009.

Helping You Know Your Bordeaux - NYTimes.com

Sun, 15 Nov 2009 15:03:52 -0500

Helping You Know Your Bordeaux - NYTimes.com:

A new Web site set up by the promotional body for the Bordeaux wine region of France will allow wine drinkers to get a little practice the night before, in the privacy of their own homes. On the site, people can post questions to a panel of sommeliers, who answer via video chats. The site, www.enjoybordeaux.com, is part of a €2 million, or $3 million, campaign by the Conseil Interprofessionel du Vin de Bordeaux that is aimed at lifting sales of the region’s wines in the United States, where they have fallen sharply during the recession. The campaign aims to introduce casual drinkers to wines priced at less than $35.

Why Wine Ratings Are Badly Flawed - WSJ.com

Sun, 15 Nov 2009 15:02:39 -0500

Why Wine Ratings Are Badly Flawed - WSJ.com:

Given the high price of wine and the enormous number of choices, a system in which industry experts comb through the forest of wines, judge them, and offer consumers the meaningful shortcut of medals and ratings makes sense. But what if the successive judgments of the same wine, by the same wine expert, vary so widely that the ratings and medals on which wines base their reputations are merely a powerful illusion? That is the conclusion reached in two recent papers in the Journal of Wine Economics.