"Fougasse (bread) In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. In ancient Rome, ""panis focacius"" was a flatbread baked in the ashes of the hearth (""focus"" in Latin). This became a diverse range of breads that include ""focaccia"" in Italian cuisine, ""hogaza"" in Spain, ""fogassa"" in Catalonia, ""fugàssa"" in Ligurian, ""pogača"" in the Balkans, pogácsa in Hungary, ""fougasse"" in Provence (originally spelled ""fogatza""), ""fouace"" or ""fouée"" in other French regions and on the Channel"
"blossom flavor. It can be enjoyed for breakfast, aperitif or dessert. Fouace is a variety of brioche prepared from wheat flour, sourdough, butter, eggs, milk, sugar, orange flower water, and salt. Fouée Fouée, also known as fouace is a round, airy bread from the western France (Touraine and Anjou region of the Loire Valley, Poitou, Charente). It looks somewhat similar to pita. It is served with pork rillettes, salted butter and mogettes (white beans). Not to be confused with another French culinary specialty, called or fouasse, from the Southern France (Rouergue, Aveyron and Haute-Auvergne). Fouace is a traditional pastry with"
"gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states that ""Foie gras belongs to the protected cultural and gastronomical heritage of France."" The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today,"
"Truffade Truffade is a rural dish traditionally associated with Auvergne in France. It is a sort of thick pancake made with thinly sliced potatoes that are slowly cooked in goose fat until tender, then mixed with thin strips of tome fraiche (which is very different from actual tomme cheese: the recipe will fail if tomme cheese is used, since that melts in a very different way). This mixture is stirred until it sticks together in a sort of thick pastry, which is sometimes decorated with fresh parsley and may be served with a simple green salad. Sometimes the truffade is"
"Fouée Fouée, also known as fouace is a round, airy bread from the western France (Touraine and Anjou region of the Loire Valley, Poitou, Charente). It looks somewhat similar to pita. It is served with pork rillettes, salted butter and mogettes (white beans). Not to be confused with another French culinary specialty, called or fouasse, from the Southern France (Rouergue, Aveyron and Haute-Auvergne). Fouace is a traditional pastry with a light-yellow crumb, a fine crust, often strewn with sugar grains. It is usually presented in the shape of a crown or bun and it is well-known for its unique orange"
"Honey is a prized ingredient in the region. Seafood proliferates throughout the coastal area and is heavily represented in the cuisine. Goat cheeses, air-dried sausages, lamb, beef, and chicken are popular here. Garlic* and anchovies are used in many of the region's sauces, as in ""Poulet Provençal"", which uses white wine, tomatoes, herbs, and sometimes anchovies, and Pastis is found everywhere that alcohol is served. The cuisine uses a large amount of vegetables for lighter preparations. Truffles are commonly seen in Provence during the winter. Thirteen desserts in Provence are the traditional Christmas dessert, e.g. quince cheese, biscuits, almonds, nougat,"
"Bouillabaisse Bouillabaisse (; ) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form ""bouillabaisse"" comes from the Provençal Occitan word ""bolhabaissa"", a compound that consists of the two verbs ""bolhir"" (to boil) and ""abaissar"" (to reduce heat, i.e., simmer). Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (""Scorpaena scrofa""); sea robin (fr: ""grondin""); and European conger (fr: ""congre""). It can also"
"Provence and its vineyards. The cuisine of Provence is the result of the warm, dry Mediterranean climate; the rugged landscape, good for grazing sheep and goats but, outside of the Rhône Valley, with poor soil for large-scale agriculture; and the abundant seafood on the coast. The basic ingredients are olives and olive oil; garlic; sardines, rockfish, sea urchins and octopus; lamb and goat; chickpeas; local fruits, such as grapes, peaches, apricots, strawberries, cherries, and the famous melons of Cavaillon. The fish frequently found on menus in Provence are the rouget, a small red fish usually eaten grilled, and the loup,"
"flipped over to brown the other side, or lardons are added to it. Truffade Truffade is a rural dish traditionally associated with Auvergne in France. It is a sort of thick pancake made with thinly sliced potatoes that are slowly cooked in goose fat until tender, then mixed with thin strips of tome fraiche (which is very different from actual tomme cheese: the recipe will fail if tomme cheese is used, since that melts in a very different way). This mixture is stirred until it sticks together in a sort of thick pastry, which is sometimes decorated with fresh parsley"
"minutes. The broth is then served over bread with the rouille on top, and the fish and crabs are served on a large platter. Other variations add different seasonings, such as orange peel, and sometimes a cup of white wine or cognac is added. These ingredients are often found in the traditional bouillabaisse of Provence. The French screenwriter and playwright Marcel Pagnol, a member of the Académie française and a native of Marseille, showed his own idea of a proper bouillabaisse in two of his films. In """" (1935), the chef Cigalon serves a ""bouillabaisse provençale aux poissons de roche"","
"locally grown fungi, such as ""truffe"" (truffle), ""champignon de Paris"" (button mushroom), ""chanterelle ou girolle"" (chanterelle), ""pleurote (en huître)"" (oyster mushrooms), and ""cèpes"" (porcini). Common fruits include oranges, tomatoes, tangerines, peaches, apricots, apples, pears, plums, cherries, strawberries, raspberries, redcurrants, blackberries, grapes, grapefruit, and blackcurrants. Varieties of meat consumed include ""poulet"" (chicken), ""pigeon"" (squab), ""canard"" (duck), ""oie"" (goose, the source of foie gras), ""bœuf"" (beef), ""veau"" (veal), ""porc"" (pork), ""agneau"" (lamb), ""mouton"" (mutton), ""caille"" (quail), ""cheval"" (horse), ""grenouille"" (frog), and ""escargot"" (snails). Commonly consumed fish and seafood include cod, canned sardines, fresh sardines, canned tuna, fresh tuna, salmon, trout, mussels, herring,"
"of bony Mediterranean coastal fish, and the way the broth is served separately from the fish and vegetables. Bouillabaisse Bouillabaisse (; ) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form ""bouillabaisse"" comes from the Provençal Occitan word ""bolhabaissa"", a compound that consists of the two verbs ""bolhir"" (to boil) and ""abaissar"" (to reduce heat, i.e., simmer). Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional"
"may be eaten as David says ""simply with olive oil and garlic"", without cheese, or with a sauce of ""very red and ripe peeled tomatoes"", cooked briefly and flavoured with garlic and either basil or parsley. One Sicilian variant includes pieces of bacon, onions fried in fat, garlic, stoned olives, and anchovies, served with olive oil and grated Parmesan cheese. Mediterranean French cuisine includes the cooking styles of Provence, Occitania, and the island of Corsica. Distinctive dishes that make use of local ingredients include bouillabaisse and salade niçoise. Bouillabaisse is a substantial dish from the French port of Marseille, capital"
"Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ""ratatouille niçoise"". The word ""ratatouille"" derives from the Occitan ""ratatolha"" and is related to the French ""ratouiller"" and ""tatouiller"", expressive forms of the verb ""touiller"", meaning ""to stir up"". From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not"
"Choucroute garnie Choucroute garnie (French for ""dressed cabbage"") is a Alsatian recipe for preparing cabbage with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Eastern European dish, when Alsace and Lorraine became part of France following the Westphalia peace treaties in 1648, it brought this dish to the attention of French chefs and it has since been widely adopted in France. In principle, there is no fixed recipe for this dish – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions,"
"national identity, used for some stamps and coins. French cuisine is renowned for being one of the finest in the world. According to the regions, traditional recipes are different, the North of the country prefers to use butter as the preferred fat for cooking, whereas olive oil is more commonly used in the South. Moreover, each region of France has iconic traditional specialities: Cassoulet in the Southwest, Choucroute in Alsace, Quiche in the Lorraine region, Beef bourguignon in the Bourgogne, provençal Tapenade, etc. France's most renowned products are wines, including Champagne, Bordeaux, Bourgogne, and Beaujolais as well as a large"
"Merguez Merguez (, from ) is a red, spicy mutton- or beef-based fresh sausage from Maghrebi cuisine. It is also popular in the Middle East and Europe, having become particularly popular in France by the closing decades of the twentieth century. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa (which gives it its characteristic piquancy and red color) as well as other spices such as sumac, fennel, and garlic. Merguez is usually eaten grilled. Dried merguez is used to add"
"Herbes de Provence Herbes de Provence () is a mixture of dried herbs considered typical of the Provence region of southeast France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s. These blends often contain savory, marjoram, rosemary, thyme, and oregano. Lavender leaves are also included in products in the North American market. The herb mixture is typically used with grilled foods and stews. Provençal cuisine has traditionally used many herbs which were often characterized collectively as ""herbes de Provence"", but not in specific combinations, and not sold as a mixture. It"
"liver with a local variety of white beans (Lingots de Castelnaudary) flavoured with garigue herbs. On the coast, eel stew (borrida d’anguilles) is a dish of choice. Finally, the cassoulet of Castelnaudary, made from white beans and sausage, is a typical dish of the Lauragais. Other specialties exist such as oysters from Gruissan and Leucate. Olive oil is also very widespread in the Aude and is a speciality of Bize-Minervois. ""Cartagena"" is a liqueur marketed by some manufacturers. Finally, the Blanquette de Limoux is a sparkling white wine popular in the department whose origin dates back to the sixteenth century."
"Francescas While its inhabitants number less than eight hundred, it is neither isolated, nor without commerce. A kind and friendly village, having lots of commerce: bakery, grocery, butcher, gas station/news agent, bank, pharmacy, post office, hairdresser, tailor, small bar/hotel, highly rated fine restaurant, small regional museum, and gendarmerie. Francescas is located 27 m. SW. of Agen, between Bordeaux and Toulouse The most celebrated regional specialty is foie gras, specially prepared livers of geese and ducks, seasoned and stuffed with regional truffles. Confit (preserved goose and duck) is very famous and Francescas is a part of the Armagnac region. Francescas is"
"Saintongeais strongly influenced Acadian and therefore, by extension, Cajun. Quebecois was influenced by dialects such as Norman, Francien, and Saintongeais. The Saintongeais language has many features in common with languages such as Cajun or Acadian which is explained by the Saintonge origins of some of the emigrants to New France in the 17th century. Saintonge gastronomy is mainly focused on three types of products: the products of the land, the sea, and the vine. Pork preparations dominate the regional cuisine: The Saintonge kitchen includes many recipes for ""cagouilles"", the local name of the brown garden snail. Saintonge meat is especially"
"(Bouillabaisse of Provence with rockfish) made with a kilogram of local fish; ""Scorpaena scrofa"" (""rascasse""); capelin; angler fish (""baudroie""); john dory (""Saint-Pierre""); and slipper lobster (""cigale de mer""). ""When I put these fish into the pan,"" Cigalon says, ""they were still wiggling their tails."" Cigalons specifies that the slices of bread served with the broth should be thick and not toasted, and that the rouille ""should not have too much pepper."" In the 1936 film ""César (film)"", Pagnol's hero Marius reveals the secret of the bouillabaisse of a small bistro near the port in Marseille. ""Everbody knows it,"" Marius says:"
"the Spanish ""morcilla"" or ""morcon"". Merguez Merguez (, from ) is a red, spicy mutton- or beef-based fresh sausage from Maghrebi cuisine. It is also popular in the Middle East and Europe, having become particularly popular in France by the closing decades of the twentieth century. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa (which gives it its characteristic piquancy and red color) as well as other spices such as sumac, fennel, and garlic. Merguez is usually eaten grilled. Dried"
"and the which means ""Focaccia with cheese"" that is even being considered for European Union PGI status. Other key ingredients are many varieties of fish as Sardines, Anchovies (see also and ), Garfish, Swordfish, Tuna, Octopus, Squid, Mussels, the ""Stoccafisso"" which means Stockfish (see also ), the Musciame and Gianchetti. Other elements of Genoese cuisine include the ""Ligurian Olive Oil"", the cheeses like Brös, , San Stè cheese, , the sausages like , and the which is the style of Genoa salami. Fresh pasta (usually trofie' or trenette) with pesto sauce is probably the most iconic among Genoese dishes. Pesto"
"small pieces of beef; courgettes (zucchini); clams; ""ragù""; beans; mussels; prawns; cuttlefish; and asparagus. Pizza, or as David notes ""pissaladina or pissaladière"" in Provence (the cuisines of Mediterranean France and Italy having something in common), is a piece of bread dough rolled out thin, with a topping which varies from place to place, but is generally much simpler than those in the English-speaking world. In Naples this is tomato, anchovies and buffalo mozzarella. In San Remo it is onions cooked in olive oil, with salted sardines. The Provençal variety uses onions, black olives, and anchovies. Spaghetti dishes also vary. It"
"complete. Herbes de Provence Herbes de Provence () is a mixture of dried herbs considered typical of the Provence region of southeast France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s. These blends often contain savory, marjoram, rosemary, thyme, and oregano. Lavender leaves are also included in products in the North American market. The herb mixture is typically used with grilled foods and stews. Provençal cuisine has traditionally used many herbs which were often characterized collectively as ""herbes de Provence"", but not in specific combinations, and not sold as a mixture."
"Gougère A gougère (), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients. Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department. Gougères can be made as small pastries, 3–4 cm in diameter; aperitif gougères; 10–12 cm; individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually"
"other ingredients.) Its name is related to the province of Béarn, France. In appearance, it is light yellow and opaque, smooth and creamy. Béarnaise is a traditional sauce for steak. The sauce was likely first created by the chef Collinet, the inventor of puffed potatoes (""pommes de terre soufflées""), and served at the 1836 opening of ""Le Pavillon Henri IV"", a restaurant at Saint-Germain-en-Laye, not far from Paris. This assumption is supported by the fact that the restaurant was named for Henry IV of France, a gourmet himself, who was born in the Béarn region, a former province now in"
"Snails are plentiful and are prepared in a specific ""Catalan"" style known as a ""cargolade"". Wild boar can be found in the more mountainous regions of the ""Midi"". The Provence and Côte d'Azur region is rich in quality citrus, vegetables, fruits, and herbs; the region is one of the largest suppliers of all these ingredients in France. The region also produces the largest amount of olives, and creates superb olive oil. Lavender is used in many dishes found in ""Haute Provence"". Other important herbs in the cuisine include thyme, sage, rosemary, basil, savory, fennel, marjoram, tarragon, oregano, and bay leaf."
"bread. Many of the dishes involve Fontina, a cheese with PDO status, made from cow's milk that originates from the valley. It is found in dishes such as the soup ""à la vâpeuleunèntse"" (Valpelline Soup). Other cheeses made in the region are Tomme de Gressoney and Seras. Fromadzo (Valdôtain for ""cheese"") has been produced locally since the 15th century and also has PDO status. Regional specialities, besides Fontina, are ""Motzetta"" (dried chamois meat, prepared like prosciutto), Vallée d'Aoste Lard d'Arnad (a cured and brined fatback product with PDO designation), Vallée d'Aoste Jambon de Bosses (a kind of ham, likewise with"
"dry dish of meat and vegetables, cooked slowly in a pot (called a tagine) with a tall conical lid. Dishes from the Maghreb region of North Africa are often coloured and flavoured with the hot spice mixtures harissa and ras el hanout (containing such spices as cumin, coriander, saffron, cinnamon, cloves, chillies, and paprika). Other characteristic flavourings of the region are preserved lemons and dried apricots and raisins. Egyptian cuisine has ancient roots, with evidence that, for example, cheese has been made in Egypt since at least 3,000 BC. Falafel are small fried croquettes of bean or chickpea flour, eaten"
"Fricasé Fricasé is a traditional soup in Bolivian cuisine prepared with pork, pork ribs or chicken, hominy, chuño (a freeze-dried potato product) or potatoes, onion, garlic, salt, pepper and spices. It is sometimes consumed as a hangover food, as having a theoretical potential for easing or alleviating symptoms associated with the hangover. ""Fricasé"" is a common soup in Bolivia, and is often sold and consumed in the morning. It is a spicy soup that is typically prepared using large chunks of meat, and ""chuno"" potatoes are typically used in the Altiplano region of Bolivia. The aji pepper is sometimes used"
"Genoise A genoise (, , , or ; ; ""Genoese cake"" or ""Genovese cake""; rarely spelled ""génoise"" in English) is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume. Genoise should not be confused with ""pain de Gênes"" (""Genoa bread"") which is made from almond paste, but it is similar to ""pan di Spagna"" (""Spanish bread""), another Italian sponge cake. It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are"