Monday, March 8, 2010
The best cuisine in the world, really? Nobody can deny that our food is, in the eyes (and palate) of foreigners, one of the attractions of the Hexagon, as much perhaps, that our monuments. Because this kitchen is a form of refinement, it has its principles, laws, codes. Its history.
The south shore of taste
Our South in this respect is a land of taste and cuisine, to mention only one, an unparalleled wealth: lamb and mutton Causses, truffles, goose, duck, capon, turkey guts and stews , cassoulet, cheeses from ewes in the mysterious caves of Roquefort mold, Bethmale, Ossau-Iraty, tome Barousse, Bleu des Causses, Laguiole, Aubrac, aligot, truffles, cabbage soup; hull Quercy, crisp strings, apple crisp, apple pie encalat, donuts Albi, marzipan ... Is this the kitchen, is it art? And our wine, then? Cahors, Gaillac already known to the Romans, Madiran, Pacherenc, Holy Mountain ...
Previously, Balzac, Flaubert, Maupassant extolled the virtues of our kitchen, having - already - as a "national heritage". Between 1650 and 1700, the French, at least in the privileged social strata, were convinced that our way of eating was greater than that of other peoples of Europe. Excellence recognized that foreign visitors without too much persuasion.
And now, look at all French restaurants in the world, from Melbourne to Montreal. Look at all these "leaders" French shining outside France, Ducasse since 2000 in New York, Robuchon, who arrived two years ago after becoming a star in Tokyo. At Frenchies Culinary Institute, students learn to make a "mirepoix", a "shoestring", a "braising". In 2005, Michelin, in its New York edition fresh, was awarded three stars to three "Frenchies" - Ducasse was one.
In 1941 already, the kitchen lights had some success in the "Big Apple". Thirty years in the restaurant in Henri Soulé, on 55th Street, New York-all were merry soles woman or chicken braised in Champagne Chateau Margaux.
Look, too, these "leaders" were in Japan or Argentina, the names of Ducasse, Robuchon, Bras were fantasizing, who learned their trade in France, and who have opened their own restaurants, Masashi Igichi Valencia, Mauro Colagreco on the heights of Menton. The Argentine court had to fight to integrate the brigades of his idols. He succeeded and recuisine our traditions.