By Gabriel Gaté
Each year in spring, Gabriel Gate spends months vacationing in his cherished fatherland, the place he all started as a chef greater than forty years in the past. in the course of those visits Gabriel delights within the most sensible connoisseur specialities of France's well known towns and areas together with great, Marseille, Provence, the Loire Valley and Paris. On his travels, Gabriel discovers the phenomenal fish and seafood, very good wines and liqueurs, notable cheeses, designated variety of charcuteries, scrumptious bread, muffins and patisseries that are a relentless pride for the French humans. In A Cook's journey of France, he stocks recipes for dishes from the entire major areas of France, similar to the preferred Auge Valley fowl casserole from Normandy, the vibrant ratatouille from great with lemon chantilly and, after all, attractive truffles as in simple terms the French can do, just like the luscious strawberry tart from the Loire Valley. This fantastically illustrated publication gathers the easiest vintage recipes from the various areas of France, one of many world's most sensible locations for foodstuff fanatics
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Extra resources for A Cook's Tour of France: Regional French Recipes
5 kg (3 lb 5 oz) all-purpose potatoes of regular shape (desiree are good) salt freshly ground pepper nutmeg, grated 80 g (3 oz) butter 150 g (5 oz) gruyère cheese, grated 150 g (5 oz) beaufort cheese, grated 375 ml (13 fl oz/1½ cups) chicken stock I am a cheese lover and the cheeses from the Alps really satisfy me with their beautiful nutty flavour. The local gruyère and beaufort are great cooking cheeses, and in this classic gratin savoyard cheese is the star. Alpine families love this classic potato dish, which is very easy to make and delicious.
Chervil, tarragon, parsley In the north of France, beetroot and other root vegetables are grown. They have gained enormous popularity in the last 20 years and this delicious dish is a good example of modern French cuisine. Place the carrots on a grill plate or under the grill to burn the skin off. When the skin is dark, put the carrots in a steamer and cook until tender. Transfer the carrots to a blender, season with salt, pepper and the olive oil and blend to a very smooth purée. The purée will be very dark and have a smoky flavour.
Preheat the oven to 160°C (320°F/Gas 2). Place the rosemary and garlic cloves in the cavity of the guinea fowl and season the bird with salt and pepper. Heat the oil and 10 g (⅓ oz) butter in a flameproof baking pan and brown the guinea fowl on each side for 1–2 minutes. Place the onion and celery around the bird, then roast it in the preheated oven for about 45 minutes, basting once or twice during the cooking. Meanwhile, peel, halve and core the pears. Cut each half into four segments. Heat 10 g (⅓ oz) butter in a wide frying pan and cook the pears for a few minutes on each side.
A Cook's Tour of France: Regional French Recipes by Gabriel Gaté