By Gabriel Gaté
Each year in spring, Gabriel Gate spends months traveling in his loved place of birth, the place he started as a chef greater than forty years in the past. in the course of those visits Gabriel delights within the best connoisseur specialities of France's popular towns and areas together with great, Marseille, Provence, the Loire Valley and Paris. On his travels, Gabriel discovers the phenomenal fish and seafood, first-class wines and liqueurs, outstanding cheeses, designated variety of charcuteries, scrumptious bread, tarts and patisseries that are a continuing satisfaction for the French humans. In A Cook's journey of France, he stocks recipes for dishes from the entire major areas of France, reminiscent of the preferred Auge Valley bird casserole from Normandy, the vibrant ratatouille from great with lemon chantilly and, in fact, wonderful cakes as in basic terms the French can do, just like the luscious strawberry tart from the Loire Valley. This superbly illustrated publication gathers the easiest vintage recipes from the numerous areas of France, one of many world's top locations for foodstuff enthusiasts
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Extra resources for A Cook's Tour of France: Regional French Recipes
Place half the potato slices neatly in the dish and top with the grated gruyère cheese. Cover with the remaining potatoes, taking time to make a regular pattern with the slices. Sprinkle the beaufort cheese on top and dot with knobs of the remaining butter. Carefully pour the chicken stock into the dish. Bake in the preheated oven for 15 minutes, then lower the heat to 150°C (300°F/Gas 2) and cook for a further 45 minutes or until the potatoes are soft. g. chervil, tarragon, parsley In the north of France, beetroot and other root vegetables are grown.
Add the lemon juice and continue whipping until the chantilly is firm. Transfer the ratatouille into six glasses. Top with the diced, pitted olives, pipe the cream on top and garnish with an olive. 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.
Cook for 2 minutes and season with salt, pepper, nutmeg and cayenne pepper and stir in 80 g (3 oz) grated gruyère cheese. When the witlof is cool enough to handle, wrap each one in a slice or two of ham. Place in a greased gratin dish and spoon the sauce over the top. Sprinkle with the remaining chopped parsley and remaining gruyère. Place in the preheated oven and cook for 10–15 minutes until golden brown. Take care, it’s very hot! 5 kg (3 lb 5 oz) all-purpose potatoes, cooked in their skins and cut in 1 cm (⅓ in) slices salt freshly ground pepper 3 tablespoons crème fraîche 1 reblochon cheese, cut in half horizontally and then in half vertically (or 450 g/1 lb of another washed-rind cheese) 125 ml (4½ fl oz/½ cup) dry white wine 2 tablespoons chopped parsley This tasty gratin-style dish, often served in the alpine ski resorts, is a wonderful choice for a winter dinner and a popular party dish for young adults.
A Cook's Tour of France: Regional French Recipes by Gabriel Gaté