French gastronomy

french gastronomy
french gastronomie

French Gastronomy

French gastronomy is an art of living that is the reason for his fame in almost the whole world. French cuisine is known to be refined and good.

French cuisine is a blend of different styles of cuisine , making French cuisine it is today.Good wine, good cheese , good meat here is how to live like the French .

French gastronomy is such that in 2006 a meeting bringing together great chefs Paul Bocuse, Alain Ducasse, Pierre Troisgros , Marc Veyrat and Michel Guérard is battenrt to integrate French cuisine in the intangible cultural heritage. They then obtiennet succeed two years later . Cassoulet, Duck breast , Strew , and many others are the typical dishes of our beloved France .

“Il faut manger pour vivre et non pas vivre pour manger” Molière

Each region has its flagship product. The Aquitaine is known for its oysters from the Arcachon basin, duck confit and even its Bordelais fluted. Auvergne cradle of Aligot and his bunch of good cheese. Snails and beef Bourguignon them come from Burgundy. Bunch of other regions, could be listed as the french kitchen is large and appetizing.

Also you can find a lot of very tasty dessert. One of the most popular is the macaron.

Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, Catherine de’ Medici‘s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France arrived in France. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the “Macaron Sisters”. In these early stages, macarons were served without special flavors or fillings.

It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today as a main french gastronomy dessert, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the “Gerbet” or the “Paris macaron.”

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