2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Anyone traveling in central western France will be amazed by the region's abundance. Just 45 miles from Paris is the department of Solon. Once you cross the Loire near Orleans, you will soon find yourself in the heart of rural France. There, hunting and fishing still play an important role in the local economy. Many of the dishes there are game-based, such as stewed wild rabbit.
In short, Western France offers food for strong and healthy people with a good appetite. Cooking still follows the seasons, local products are used just when they are of the highest quality. There are many varieties of pears in this region, such as Børe-Ardi and William, from which the well-known pear brandy William is made.
Direction
Go a little south, just west of the Central Massif is Auvergne, famous for its good mountain cuisine. Salted hams, dried sausages and fruit puddings are made there.
Products
Fruits and vegetables
The Loire region has an old agricultural tradition dating back to the time when Charles VIII traveled to Italy and brought gardeners to grow fruit and vegetables. Asparagus, lettuce and parsnips grow in abundance there. The fruits are also very diverse. Björ-Ardi and Comis pears are just two of many varieties. The Loire Valley is the birthplace of renglots (plums named after the Queen of the Clone - ReineClaude and of the variety Reneta, the queen of apples. Prunes are put in pies, stews or used for fillings.
Fish and game
Pike, carp and perch are caught in the rivers there. Eels caught in lakes are also popular. Pheasants and partridges are not the only game that can be shot in this region - wild boar and deer, as well as various wild birds also decorate the table of the natives.
Specialties
Sweat
This is a delicious cabbage soup, the most famous dish in Auvergne. However, it is not unique - each region in France has its own variety. The main products are cabbage, salted pork, fresh pork, carrots, onions, leeks and potatoes.
Aligo
Potatoes made like fondue are called aligo - mashed potatoes, cheese and cream, stirred on the fire.
Potato pies
Perhaps the most popular potato dish in the area is truffle or truffle - in fact, these are potato pies. They are baked with onions and fresh cream, and before serving they are decorated with chopped parsley.
Apple pie Taten
This is an apple pie, served upside down, with a thin-walled crust, under which layers of apples, butter and caramelized sugar are hidden, giving this dessert a unique taste.
Recommended:
The Temptations Of Cuisine In Northern France
Northern France has a lot in common with some parts of England, but there is one major difference - the French live to eat, while the British eat to live. Geographical influences The cuisine of northern France can be divided into three main areas - Normandy, Brittany and Champagne.
Temptations Of Austrian Cuisine
If you are looking for a place where all tastes can intertwine - then you have just visited Austria. Here you can find typical European dishes, which, however, are reminiscent of the Orient. If you connect Austrian cuisine with Vienna - you won't go wrong either.
Culinary Temptations From The Turkish Cuisine Of Konya
Konya's kitchen is a typical reflection of the central region of Anatolia. Dishes from and with lamb and mutton are usually prepared. This cuisine is famous for its baked kebabs and meat loaves. It is easy and quick to prepare and this makes it a favorite of many people and families.
The Temptations Of Cuisine In The South Of France
The cuisine of southern France is quite diverse. For example, in Gascony, an area that occupies part of the Atlantic coast and borders Spain, there are many specialties - ham from London, which is eaten raw, oysters from Captain Breton, goose liver stewed in a pot, various pâtés and the famous Basque dish - piperad.
Pasta Temptations From Polish Cuisine
Each country has its own national dishes and specialties that you must try if you decide to visit it. Polish cuisine has developed tremendously over the centuries due to historical circumstances. The national Polish cuisine shares some similarities with Central and Eastern European traditions such as Italian and French cuisine.
