A Cook's Tour of France: Regional French Recipes by Gabriel Gaté

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By Gabriel Gaté

Each year in spring, Gabriel Gate spends months vacationing in his cherished homeland, 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 best gourmand specialities of France's popular towns and areas together with great, Marseille, Provence, the Loire Valley and Paris. On his travels, Gabriel discovers the exceptional fish and seafood, very good wines and liqueurs, awesome cheeses, detailed diversity of charcuteries, scrumptious bread, tarts and patisseries that are a continuing satisfaction for the French humans. In A Cook's travel of France, he stocks recipes for dishes from the entire major areas of France, corresponding to the preferred Auge Valley fowl casserole from Normandy, the vibrant ratatouille from great with lemon chantilly and, in fact, gorgeous muffins as basically the French can do, just like the luscious strawberry tart from the Loire Valley. This fantastically illustrated publication gathers the simplest vintage recipes from the various areas of France, one of many world's most sensible locations for foodstuff fans

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Extra resources for A Cook's Tour of France: Regional French Recipes

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In France it’s a popular Sunday lunch treat and this recipe is delicious. 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.

You will need a 25 cm (9 in) loose-based flan (tart) tin. Heat the oil in a wide non-stick pan and brown the bacon in it for 2–3 minutes. Transfer the bacon to a bowl. Add the butter and the leeks to the pan and cook on low heat for 10–15 minutes until the leeks are soft, stirring occasionally with a wooden spoon. Allow the leeks to cool. Roll out the pastry to a thickness of about 4 mm ( in). Line the tin with the pastry and prick the pastry about 30 times with a fork. Spread the cold leeks and bacon over the pastry.

I hope you derive pleasure from reading these recipes and are inspired to create some special French menus for your family and friends. Merci et bon appétit. Gabriel Gaté Starters & Light Meals Lyonnaise Cheese Dip with Herbs Cervelle de Canut From the Lyonnais-Rhône Alps Region 250 g (8½ oz) creamed cottage cheese or quark (in France it is called fromage frais) 50 ml (2 fl oz) crème fraîche 2 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar 1 clove garlic, finely chopped salt freshly ground pepper 1 medium shallot, finely chopped 2 tablespoons finely chopped parsley 3 tablespoons finely snipped chives This dip was created in Lyons, the silk capital of France, in the 19th century, and the French title translates as ‘silk worker’s brain’, meaning it is ‘soft’.

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