By Gabriel Gaté
Each year in spring, Gabriel Gate spends months traveling in his liked fatherland, the place he begun as a chef greater than forty years in the past. in the course of those visits Gabriel delights within the most sensible 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, first-class wines and liqueurs, outstanding cheeses, designated variety of charcuteries, scrumptious bread, truffles 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, comparable to the preferred Auge Valley fowl casserole from Normandy, the vibrant ratatouille from great with lemon chantilly and, in fact, gorgeous truffles as in basic terms the French can do, just like the luscious strawberry tart from the Loire Valley. This superbly illustrated ebook gathers the simplest vintage recipes from the various areas of France, one of many world's top locations for foodstuff fans
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Extra resources for A Cook's Tour of France: Regional French Recipes
Serve two crêpes per person, garnished with one un-shelled scampi. SERVES 2 Yabby Turnovers with Truffle Chausson d’écrevisses aux truffes From the Alps Region 1 carrot 1 celery stalk, 20 cm (7 in) long 3 large mushrooms 2 tablespoons butter � tablespoon red wine vinegar salt freshly ground pepper 8–12 shelled and cleaned yabbies, depending on size 4 rounds of rolled puff pastry, about 12 cm (4 in) diameter x 3 mm (⅛ in) thick 1 egg yolk mixed with 1 teaspoon water 10 g (⅓ oz) fresh truffle, cut into fine sticks Yabbies are a much-loved delicacy in France, especially in the Alps region, where they are found in its many streams and lakes.
Place in a bowl, toss with the coarse salt and put aside for 1 hour. Place the gelatine sheets in a large bowl of cold water to soften for about 10 minutes. Rinse and drain the cucumber. Pat it dry with paper towels or a clean tea towel. Blend the cucumber to a coarse purée, place in a bowl and season with pepper. Mix in the chopped dill. Warm the crème fraîche in a small saucepan. Drain the softened gelatine sheets, squeezing them by hand to remove excess water, then add the gelatine sheets (or the powdered gelatine) to the warm crème fraîche, stirring to dissolve.
Drain the spinach and squeeze out the excess water. Heat the cream in a pan. Stir in the spinach and season with salt and pepper. Transfer the spinach to four individual gratin dishes and top each with 12 snails. Remove the walnut butter from the freezer. Cut into four squares and place a piece on each serve of snails. Sprinkle breadcrumbs on top. Cook in the preheated oven for 10 minutes until hot. Serve immediately. SERVES 4 Vegetables & Sides Belgian Witlof Gratin Endives au gratin From the Northern France/Belgium Region 4 medium witlof (chicory/Belgian endive) 80 g (3 oz) butter, cut into small pieces salt freshly ground pepper 4 tablespoons chopped parsley 50 g (2 oz) plain (all-purpose) flour 500 ml (18 fl oz/2 cups) milk a pinch of grated nutmeg a pinch of cayenne pepper 120 g (4 oz) gruyère cheese, grated 4–8 thin slices of ham This speciality of northern France is a popular winter dish that my mother would prepare every week for dinner for our family as a main meal.