"bouillabaisse vary depending upon what fish are available that day and the taste of the chef. These are the typical ingredients used in one of the most traditional Marseille restaurants, the Grand Bar des Goudes on Rue Désirée-Pelleprat: Four kilograms of fish and shellfish, including, on a typical day, ""grondin"" (English sea robin), ""Rascasse"" (""Scorpaena scrofa""), ""rouget grondin"" (red gurnard), ""congre"" (English conger), ""baudroie"" (lotte, or monkfish), ""Saint-Pierre"" (English john dory), ""vive"" (English weever), and sea urchins. Other ingredients in the broth include a kilogram of potatoes, seven cloves of garlic, onions, ripe tomatoes, and a cup of olive oil."
"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"
"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"
"(usually shrimp, crabs, with oysters optional, or occasionally crawfish), sausage, chicken (hen or rooster), alligator, turtle, rabbit, duck, deer or wild boar. Gumbo is often seasoned with filé, which is dried and ground sassafras leaves. Both meat and seafood versions also include the ""Holy Trinity"" and are served like stew over rice. It developed from French colonists trying to make ""bouillabaisse"" with New World ingredients. Starting with aromatic seasonings, the French used onions and celery as in a traditional ""mirepoix"", but lacked carrots, so they substituted green bell peppers. Africans contributed okra, traditionally grown in regions of Africa, the Middle"
"to local ingredients and tastes. The name bouillabaisse comes from the method of the preparation—the ingredients are not added all at once. The broth is first boiled (""bolh"") then the different kinds of fish are added one by one, and each time the broth comes to a boil, the heat is lowered (""abaissa""). Generally similar dishes are found in Greece, Italy (""zuppa di pesce""), Portugal (""caldeirada""), Spain (""sopa de pescado y marisco"", ), and all the countries bordering the Mediterranean Sea. What makes a bouilabaisse different from these other dishes are the local Provençal herbs and spices, the particular selection"
"Daube Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and ""herbes de Provence"", and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. The meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the ""gelatinous"
"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"
"the beginning of the 20th century. She served this sauce at her restaurant ""La Buvette de la Marine"" in the hamlet of La Chebuette in the village of Saint-Julien-de-Concelles on the banks of the Loire River a few kilometers upstream from Nantes. Legend holds that she intended to prepare a béarnaise sauce to go with pike but forgot to add the tarragon and egg yolks. Some sources claim that this invention occurred while she worked as a cook for the Marquis de Goulaine at Château de Goulaine. Aristide Briand, long-time prime minister of France and Nobel Peace Prize laureate, said"
"American chef Bobby Flay, the white sauce beurre blanc was allegedly invented in the kitchen of Château de Goulaine by the head cook, Madame Clémence Lefeuvre. Château de Goulaine The Château de Goulaine is a former castle, now a château, in the Loire Valley located near Nantes, France. This castle has been home to the family of the marquis de Goulaine for over a thousand years. Château de Goulaine is also the estate-bottled wine produced at the château. In the 12th century, when the Duchy of Brittany was independent, the first Goulaine, Jean de Goulaine, then captain of the city"
"rice to make a meal. Gumbo could instead be a derivation of traditional French soups, particularly the fish stew bouillabaisse. During the cold winters, Acadians generally cooked soups, using whatever ingredients were readily available. When the Acadians moved to Louisiana in the mid-18th century, they were unable to find many of their traditional ingredients, including turnips and cabbage. In this scenario, Acadian colonists substituted local ingredients for those commonly included in the original stew. Instead of the fish, settlers used shellfish. The dish was later modified to include ingredients common in other cultures. Some culinary experts in the early 20th"
"L'Auberge du Pont de Collonges L'Auberge du Pont de Collonges, also known as Paul Bocuse or Bocuse, is a restaurant in Collonges-au-Mont-d'Or near Lyon, France. The chef was Paul Bocuse. The restaurant is rated as a 3-Michelin-star restaurant since 1965, but has been accused by some patrons of being dated and relying on the reputation of Paul Bocuse rather than the quality of its food. For some, the restaurant run by multiple Meilleur Ouvrier de France is still the temple of classical French cooking. Chef Paul Bocuse died on 20 January 2018 in the same room above his restaurant in"
"which he was born in 1926. L'Auberge du Pont de Collonges L'Auberge du Pont de Collonges, also known as Paul Bocuse or Bocuse, is a restaurant in Collonges-au-Mont-d'Or near Lyon, France. The chef was Paul Bocuse. The restaurant is rated as a 3-Michelin-star restaurant since 1965, but has been accused by some patrons of being dated and relying on the reputation of Paul Bocuse rather than the quality of its food. For some, the restaurant run by multiple Meilleur Ouvrier de France is still the temple of classical French cooking. Chef Paul Bocuse died on 20 January 2018 in the"
"festivals are often used for daube. Traditionally it should be cooked for a long time and prepared the night before it is served. Daube with lamb is traditionally made with white wine. Daube Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and ""herbes de Provence"", and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser"
"his restaurant, L'Auberge du Pont de Collonges, in which he was born in 1926. He was 91. Paul Bocuse Paul Bocuse (; 11 February 1926 – 20 January 2018) was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he was one of the most prominent chefs associated with the ""nouvelle cuisine"", which is less opulent and calorific than the traditional ""cuisine classique"", and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used"
"Hochepot The hochepot () is a sort of stew much appreciated in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium. Its origins go back to the Middle Ages and its first known recipes are in the Manuscript of Sion, the oldest treatise of cooking written in French around the 13th century. Although almost the same word is used in both Dutch and French, it has nothing to do with Dutch hutspot which is a dish made from mashed potato and whose recipe is said to have been concocted during the siege of Leiden in 1574. It"
"the fish does not stick to the casserole. The dish is cooked until the juice of the cooking is well blended with the oil and water, usually about twenty minutes. When the bouillabaisse is done, the rouille is prepared: the stem of the garlic is removed; the garlic cloves are crushed into a fine paste with a pestle in a mortar; the egg yolk and saffron are added and blended with olive oil little by little to make a mayonnaise. The potatoes are peeled, cut into large slices and boiled in salted water for 15 to 20 minutes. The last"
"for particular places, sometimes because of a specific association with that place like Boston baked beans or ""bistecca alla fiorentina"". Sometimes not: ""poached eggs Florentine"" ends up meaning essentially ""with spinach"". Some are named for particular individuals, perhaps to honor them including Brillat-Savarin cheese named for the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin, or perhaps because the dish was first prepared for them such as Chaliapin steak made by the order of the Russian opera singer Feodor Chaliapin in 1934 in Japan, or perhaps they named it for themselves because they invented the dish, or perhaps because"
"Rick Stein featured the Castelnaudary cassoulet in an episode of ""Rick Stein's French Odyssey"" and his recipe can be found on the BBC Food website. Castelnaudary Castelnaudary () is a commune in the Aude department in the Occitanie region in south France. It is in the former province of the Lauragais and famous for cassoulet of which it claims to be the world capital, and of which it is a major producer. Castelnaudary is a market town, and the capital of the territory of Lauragais. The town is located southeast of Toulouse, about midway along the route from that city"
"someone is making a roux, and often infer that they're making a gumbo. The secret to making a good gumbo is pairing the roux with the protein, similar to pairing the right wine and protein. Gumbo - Gumbo is the quintessential stew-like soup of Louisiana. The dish is a Louisiana version of the French bouillabaisse, but is made with okra, which the dish gumbo is named for. The name ""gumbo"" is derived from the French term for okra, which entered Louisiana French from West African languages as ""gombo"", from the West African ""kilogombo"" or ""quingombo"". Okra, often one of the"
"spelling by Wallonian immigrants from Belgium. The ""Dictionary of American Regional English"" attributes the term to French Canadian immigrants; others attribute it to a derivation from the Provençal seafood dish ""bouillabaisse"". An article in the Green Bay ""Press-Gazette"" on , speculating on the origin of the spelling and related fundraiser event, reads: A November 19, 2015, ""Press-Gazette"" article repeats Rentmeester's claim but also suggests that the dish ""could have erupted as a tradition in multiple places at once"". The article notes that there are several variations on the name ""booyah"" around the Upper Midwest that ""appear to be attempts to"
"cooking originating in New Orleans, starting in the early 1700s. It makes use of what is sometimes called the Holy trinity: onions, celery, and green peppers. It has developed primarily from various European, African, and Native American historic culinary influences. A distinctly different style of Creole or Cajun cooking exists in Acadiana. Gumbo (""Gombô"", in Louisiana Creole, ""Gombo"", in Louisiana French) is a traditional Creole dish from New Orleans with French, Spanish, Native American, African, German, Filipino, Italian and Caribbean influences. It is a roux-based meat stew or soup, sometimes made with some combination of any of the following: seafood"
"Vieux-Boulogne Vieux-Boulogne (also known as Sablé du Boulonnais) is an unpasteurized, unpressed cow's-milk cheese made in the Pas-de-Calais ""département"" around the town of Boulogne-sur-Mer in France. It was developed in 1982 by Antoine Bernard and Philippe Olivier . This ""artisanal"" cheese is square in shape, at around across and high, and weighs up to . It has a soft, elastic central pâte, surrounded by a moist, red-orange washed rind that is washed in beer during production. The cheese is ""pre-salé"" (pre-salted). Vieux-Boulogne is famed for its strong smell, and in November 2004 was found by researchers at Cranfield University to"
"found especially in the Northeast region of the state. The origins of this dish are disputed, but the Wisconsin origin contends that the word is a vernacular Flemish or Walloon Belgian spelling of the French word ""bouillon"", in this context meaning ""broth."" Recipes vary but common ingredients usually involve chicken or other meats--beef, pork, or ox tail are most often used--as well as a mirepoix of vegetables, commonly onion, celery, carrots, cabbage, peas, potatoes, and rutabaga. The ingredients are all cooked together in a special kind of large, cast-iron kettle often known as a ""booyah kettle,"" over low heat for"
"Waterzooi Waterzooi is a stew dish from Belgium and originating in Flanders . The second part of the name derives from the Middle Dutch terms ""sode"", ""zo(o)de"" and ""soot"", words referring to the act of boiling or the ingredients being boiled. It is sometimes called ""Gentse Waterzooi"" which refers to the Belgian town of Ghent where it originated. The original dish is often made of fish, either freshwater or sea, (known as ""Viszooitje""), though today chicken waterzooi (""Kippenwaterzooi"") is more common. The most accepted theory is that rivers around Ghent became too polluted and the fish there disappeared. Charles V,"
"phonetically manage the hard-to-spell word 'bouillon', and they all are pronounced roughly the same"". Booyah is still made in northern and northeastern Wisconsin, Minnesota, and Michigan's Upper Peninsula at church picnics, county fairs, VFW gatherings, at booyah cooking contests, and in smaller amounts at private gatherings. Booyah (stew) Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick stew, believed to have originated in Belgium, and made throughout the Upper Midwestern United States. Booyah can require up to two days and multiple cooks to prepare; it is cooked in specially designed ""booyah kettles"" and usually meant to serve hundreds"
"the initials of former president of France Valéry Giscard d'Estaing. Bocuse's main restaurant, ""l'Auberge du Pont de Collonges"", is a luxury establishment near Lyon, which has been serving a traditional menu for decades. It is one of only 27 restaurants in France to receive a three-star rating in 2017 by the Michelin Guide. He also operated a chain of brasseries in Lyon, named ""Le Nord"", ""l'Est"", ""Le Sud"" and ""l'Ouest"", each of which specialize in a different aspect of French cuisine. Paul Bocuse's son, Jérôme, manages the ""Les Chefs de France"" restaurant which the elder Bocuse co-founded with Roger Verge"
"Ireland. In 1981 Lebrun arrived in Dublin to work in Restaurant Patrick Guilbaud. There he had a difficult start, but Guilbaud prevented him from leaving. Lebrun's signature dishes include Lobster Ravioli, Roast Challans Duck for two and Assiette Gourmande au Chocolat. Guillaume Lebrun Guillaume Lebrun is a French head chef in the Michelin starred Restaurant Patrick Guilbaud in Dublin, Ireland. He was born in rural France, as son of a baker. He wanted to do something with food later in life but taking over the bakery was impossible, due to an allergy to flour so he started training to become"
"his time in Dromoland Castle, ""Lobster Fricassee"" was his speciality dish. Molinari was featured in two episodes of the ""World Class Cuisine"" TV series. In one episode he made ""Brown-Bread Souffle"", in the other episode ""Lobster with cabbage"". Jean Baptiste Molinari Jean Baptiste Molinari (born 25 April) is a French head chef, who worked as an executive chef at Dromoland Castle in Newmarket-on-Fergus, County Clare, Ireland, and now is chef de cuisine at Compass Group, a British food contracting service. He won a Michelin star in 1995. Molinari was born into a culinary family: his grandfather worked in the kitchens"
"Tarte al d'jote The Tarte al d'jote is the culinary speciality of the city of Nivelles, Belgium. The main ingredient is chard (""d'jote"" in the local dialect of Walloon), cream cheese (the boulette of Nivelles), and butter. In 1980, the Confrérîye dèl Târte al D'jote (Brotherhood of the Tarte al D'jote) was founded with the objective of preserving the cultural, folkloric and gastronomic heritage of Nivelles. One of the missions of the Confrérîye is to promote this speciality, whose first mention traces back to 1218. All year long, its members meet and through blind tasting and well defined criteria, give"
"Tartiflette Tartiflette () is a dish from Savoy in the Alps. It is made with potatoes, reblochon cheese, lardons and onions. The word ""tartiflette"" is probably derived from the Arpitan word for ""potato"", ""tartiflâ"". This modern recipe was inspired by a truly traditional dish called ""péla"": a gratin of potatoes and onions (without cheese) in a long-handled pan called a pelagic (shovel) in the Provence region of France. It was developed in the 1980s by the Union Interprofessional Reblochon to promote sales of reblochon, as is confirmed also by Christian Millau (of the Gault-Millau Guide) in his gastronomic dictionary. Tartiflette"
"be the ""smelliest"" of 15 French and British cheeses that they tested. A follow-up test done by the same institution using ""electronic nose"" sensors in March 2007 reaffirmed Vieux-Boulogne's status as the world's ""smelliest"" cheese. Vieux-Boulogne Vieux-Boulogne (also known as Sablé du Boulonnais) is an unpasteurized, unpressed cow's-milk cheese made in the Pas-de-Calais ""département"" around the town of Boulogne-sur-Mer in France. It was developed in 1982 by Antoine Bernard and Philippe Olivier . This ""artisanal"" cheese is square in shape, at around across and high, and weighs up to . It has a soft, elastic central pâte, surrounded by a"
"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"
"on either side. The first examples of traboules are thought to have been built in Lyon in the 4th century. The traboules allowed the inhabitants to get from their homes to the Saône quickly and allowed the canuts on the Croix-Rousse hill to get from their workshops to the textile merchants at the foot of the hill. Lyon has a long and chronicled culinary arts tradition. The noted food critic Curnonsky referred to the city as ""the gastronomic capital of the world"", a claim repeated by later writers such as Bill Buford. Renowned 3-star Michelin chefs such as Marie Bourgeois"