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 egional
gastronomy in the Provence-Alpes-Côte d'Azur is very distinctive
from the rest of French cuisine. A Mediterranean influence
brings hot spices and seafood's. Because of the mountainous
country, without the rich farmlands and herds of dairy
cattle, Provençal cooking uses very little milk,
and goat cheeses are predominant. Garlic, olive oil
and olives are the leitmotif, and the abundant"herbes
de Provence" are the spirit. |
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In
Côte d'Azur there are are as with their own very
distinctive styles, and even the more widely-know dishes
have local variations. Nice,
for example, became a part of France just over a hundred
years ago, and Niçois cooking is special, good,
well-respected and considered unique. Alpine regions,
such as in the valleys of the Roya, the Tinée,
or the Var, have their unique specialities, different
from Marseilles, with its emphasis on seafood's such
as the bouillabaisse. |
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gastronomy france
Found in the small Spanish town of Roses, master chef Ferran Adria's elBulli restaurant is open for just six months of the year. It turns down annually three-quarters of a million requests to sit at one of its 50 tables and it is permanently booked ...
Read more... gastronomy france
Spanish food wizard brings molecular gastronomy to Auckland - New Zealand Herald
Celebrity chef Jamie Oliver has blasted his English homeland, saying it is a country full of people only interested in binge drinking and eating "bland" food. In an interview with a French magazine, Oliver says he could find a tastier range of food ...
Read more... Spanish food wizard brings molecular gastronomy to Auckland - New Zealand Herald
Jamie Oliver denounces Britain's 'bland' cuisine - New Zealand Herald
WHERE'S THE FOOD GONE? Jamie Oliver says the British are more interested in big TVs, fast cars and drinking than eating properly. Celebrity chef Jamie Oliver has blasted his English homeland, saying it is a country full of people only interested in ...
Read more... Jamie Oliver denounces Britain's 'bland' cuisine - New Zealand Herald
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