Gastronomic Diary of France and Provence
This is a French Bread, that looks like flatbread. We tasted this in class. It has multiple slits that make the bread look like a leaf. The color is a golden brown crust with large green specs (olives) in the center and green specs on the crust coming from the herbs. The bead is soft on the inside, but more crisp and tense than the Focaccia bread, creating a contrast in texture. Also, there was a lot of flour that rubbed off on my hands. It has an amazing smell of herbs, and olives. It also has the scent of yeast, like fresh baked bread. The taste is slightly salty and nutty, rich in olives, olive oil, and herbs. There are cut up pieces of olives inside the bread, giving it more texture and salt to taste. The bread is chewy and airy, and a little moist. I also tasted the flour on the bottom of the bread.
I rate this: 3/5 toques
Ava Ingram
29 chapters
20 Jul 2023
Chapter 1 "Provençal cuisine": #7 FOUGASSE BREAD
July 24, 2023
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Aix-en-Provence
This is a French Bread, that looks like flatbread. We tasted this in class. It has multiple slits that make the bread look like a leaf. The color is a golden brown crust with large green specs (olives) in the center and green specs on the crust coming from the herbs. The bead is soft on the inside, but more crisp and tense than the Focaccia bread, creating a contrast in texture. Also, there was a lot of flour that rubbed off on my hands. It has an amazing smell of herbs, and olives. It also has the scent of yeast, like fresh baked bread. The taste is slightly salty and nutty, rich in olives, olive oil, and herbs. There are cut up pieces of olives inside the bread, giving it more texture and salt to taste. The bread is chewy and airy, and a little moist. I also tasted the flour on the bottom of the bread.
I rate this: 3/5 toques
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Blank Page
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Introduction
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"Terroir" : A Very French Word
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Focus Of My Choice (Aix-en-Provence , Based on our tour)
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Tips and advices: how to buy authentic and good quality wine/ olive oil/ honey
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Would I Advise My Friend To Go To The Market?
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...
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Chapter 1 "Provençal cuisine": #1 NOUGAT
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Chapter 1 "Provençal cuisine": #2 CALISSON
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Chapter 1 "Provençal cuisine": #3 HONEY
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Chapter 1 "Provençal cuisine": #4 MADELINE
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Chapter 1 "Provençal cuisine": #5 CHEESE
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Chapter 1 "Provençal cuisine" : #6 WINE
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Chapter 1 "Provençal cuisine": #7 FOUGASSE BREAD
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Chapter 1 "Provençal cuisine": RIEDERER PASTRY
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Chapter 1 "Provençal cuisine" Presentation: TROPEZIENNE
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Chapter 2 “Regional Cuisines”: MARSEILLE
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Chapter 2: “Regional Cuisines”: MEDITERRANEAN DIET
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Chapter 2 "Regional Cuisines": The Mediterranean Cultures
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Chapter 2 “Regional Cuisines”: TRUTH ABOUT "BOUILLABAISSE"
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On a trip to Strasboug... SAUERKRAUT (Choucroute)
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ALSACIAN DISH
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On a trip to Paris... CAFES
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PARISIAN DISH
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Chapter 3 Gastronomy and the "Art de vivre à la Française": NOUVELLE CUISINE
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"ARTS OF THE FRENCH TABLE" *from my point of view
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2nd Episode of Chef's Table France on Chef Alexandre Couilon:
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Art & French Food
29.
CONCLUSION: Lessons From French Culture
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