By Gabriel Gaté
Each year in spring, Gabriel Gate spends months traveling in his liked homeland, the place he 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 exceptional fish and seafood, very good wines and liqueurs, striking cheeses, exact variety of charcuteries, scrumptious bread, truffles and patisseries that are a relentless pride for the French humans. In A Cook's travel of France, he stocks recipes for dishes from the entire major areas of France, reminiscent of the preferred Auge Valley poultry casserole from Normandy, the vibrant ratatouille from great with lemon chantilly and, after all, lovely cakes as in simple terms the French can do, just like the luscious strawberry tart from the Loire Valley. This fantastically illustrated e-book gathers the simplest vintage recipes from the numerous areas of France, one of many world's top locations for nutrients enthusiasts
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Extra info for A Cook's Tour of France: Regional French Recipes
Peel, halve and core the apples. Cut each half into four segments. Heat the remaining butter in a large pan and cook the apple segments until soft. Add the mushrooms to the chicken, then add the cream and mix well. Bring to a simmer and cook for about 5 minutes. Serve the chicken and sauce on a large platter surrounded by the apple pieces. SERVES 4 Chicken Fricassee with Chestnuts Fricassée de poulet aux marrons From the Rhône Valley Region by Philippe Mouchel 1 chicken, cut into pieces, skin on salt freshly ground pepper 4 tablespoons extra virgin olive oil 3 tablespoons butter 2 cloves garlic, whole 4 sprigs of thyme 1 bay leaf 3 celery stalks, cut into sticks about 5 cm (2 in) long x 1 cm (⅓ in) wide 250 g (8½ oz) peeled chestnuts 150 ml (5 fl oz) rich chicken stock a few celery leaves The French love the unique texture and flavour of chestnuts, and chicken with chestnuts is a great French classic.
Top each potato half with an oyster and spoon over a little sauce. Garnish the plates with a few green leaves and serve. 3 kg (2 lb 13 oz) salted pork leg, including some skin 1 litre (34 fl oz/4 cups) clear chicken stock or water 60 g (2 oz) powdered gelatine 125 ml (4½ fl oz/½ cup) red wine vinegar 125 ml (4½ fl oz/½ cup) chardonnay or dry white wine 1 brown onion, finely chopped 30 g (½ cup) chopped parsley ground white pepper This beautiful ham terrine is a speciality of Burgundy but it is loved all over France.
Fold the pastry rounds over, into the shape of a turnover, and seal the edges by pressing with a fork. Brush the top with the remaining diluted egg yolk and make a light criss-cross pattern on top with a fork. Bake the turnovers in the preheated oven for about 20 minutes until the pastry is well cooked. SERVES 4 Poultry & Rabbit Chicken Casserole Vallée D’Auge Poulet Vallée d’Auge From the Normandy Region 90 g (3 oz) butter 8 chicken pieces, on the bone, skin on 20 ml (⅔ fl oz) calvados liqueur salt freshly ground pepper 3 shallots, cut into quarters 150 ml (5 fl oz) cider 250 g (8½ oz) mushrooms 2 apples 210 ml (7½ fl oz/¾ cup) cream The popularity of this dish doesn’t surprise me.
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