If you're in the mood for a sweet cocktail, the Le Bleu Glacier is a the beverage to go to. The smoked cheddar garnish gives the drink a unique addition, taking it up one more notch.
- 1 Ounce Huckleberry reduction
- 1/8 Cup Juice of fresh muddled huckleberries (or blueberries if more readily available)
- 1/2 Teaspoon Organic Cane Sugar (homemade)
- 1 1/2 Ounce Teton Glacier Vodka (potato vodka)
- Dash of Vanilla
Calories Per Serving125
Le Bleu Glacier - Recipes
Combine all ingredients in a shaker with ice and shake for 10 seconds. Strain into a coupe with a sugared rim. If no sugared rim is desired, add 1 tsp. of simple syrup to drink. Garnish with long lemon peel.
Corpse Reviver Number Blue
- 1 oz gin
- ¾ oz Lillet
- ¾ oz Combier Le Bleu
- ¾ oz fresh lemon juice
- 1 dash absinthe
Combine all ingredients except absinthe in a shaker with ice and shake for 10 seconds. Strain into a chilled cocktail glass with a dash of absinthe for aromatics.
Mai Green Tai
- 1 oz dark rum
- 1 oz Wray and Nephew White
- ¾ oz Royal Combier
- ¼ oz Combier Le Bleu
- 1 oz fresh lime juice
- ½ oz orgeat
Combine all ingredients in a shaker with ice and shake for 10 seconds. Strain over fresh ice into a double old fashioned glass. Garnish with spent lime shell and mint sprig.
- 2 oz tequila
- ¾ oz fresh lime juice
- ¾ oz Combier Le Bleu
- ½ oz simple syrup
Combine all ingredients in a shaker with ice and shake for 10 seconds. Strain over fresh ice into a salt-rimmed double old fashioned glass.
Because huckleberries grow wild and can&rsquot easily be cultivated, they must be picked by hand in the Montana mountains. And when you go huckleberry picking, you must be mindful of the bears, coyotes, deer, and birds who are also angling for their share of the delicious berries. All of these factors make huckleberries much more expensive than other fruits and berries like blueberries, cherries, and blackberries.
Related Article: How to be Bear Aware When Picking Huckleberries
It&rsquos not uncommon to find huckleberries for sale for $65 per pound in Montana. And when you purchase huckleberries online, expect to pay at least $10 to $20 more per pound.
Sage Advice: From practical pot holders and oven mitts to adorable onesies and pajamas, I love the huckleberry themed items offered by LazyOne!
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Middle Ages Edit
In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick, and heavily flavored mustards were used.
Pies were a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the Late Middle Ages that the shortcrust pie was developed.
Meals often ended with an issue de table, which later changed into the modern dessert, and typically consisted of dragées (in the Middle Ages, meaning spiced lumps of hardened sugar or honey), aged cheese and spiced wine, such as hypocras.  : 1–7
The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and autumn afforded abundance, while winter meals were more sparse. Livestock were slaughtered at the beginning of winter. Beef was often salted, while pork was salted and smoked. Bacon and sausages would be smoked in the chimney, while the tongue and hams were brined and dried. Cucumbers were brined as well, while greens would be packed in jars with salt. Fruits, nuts and root vegetables would be boiled in honey for preservation. Whale, dolphin and porpoise were considered fish, so during Lent, the salted meats of these sea mammals were eaten.  : 9–12
Artificial freshwater ponds (often called stews) held carp, pike, tench, bream, eel, and other fish. Poultry was kept in special yards, with pigeon and squab being reserved for the elite. Game was highly prized, but very rare, and included venison, wild boar, hare, rabbit, and birds.
Kitchen gardens provided herbs, including some, such as tansy, rue, pennyroyal, and hyssop, which are rarely used today. Spices were treasured and very expensive at that time—they included pepper, cinnamon, cloves, nutmeg, and mace. Some spices used then, but no longer today in French cuisine are cubebs, long pepper (both from vines similar to black pepper), grains of paradise, and galengale.
Sweet-sour flavors were commonly added to dishes with vinegars and verjus combined with sugar (for the affluent) or honey. A common form of food preparation was to finely cook, pound and strain mixtures into fine pastes and mushes, something believed to be beneficial to make use of nutrients.  : 13–15
Visual display was prized. Brilliant colors were obtained by the addition of, for example, juices from spinach and the green part of leeks. Yellow came from saffron or egg yolk, while red came from sunflower, and purple came from Crozophora tinctoria or Heliotropium europaeum.
Gold and silver leaf were placed on food surfaces and brushed with egg whites. Elaborate and showy dishes were the result, such as tourte parmerienne which was a pastry dish made to look like a castle with chicken-drumstick turrets coated with gold leaf. One of the grandest showpieces of the time was roast swan or peacock sewn back into its skin with feathers intact, the feet and beak being gilded. Since both birds are stringy, and taste unpleasant, the skin and feathers could be kept and filled with the cooked, minced and seasoned flesh of tastier birds, like goose or chicken.  : 15–16
The most well known French chef of the Middle Ages was Guillaume Tirel, also known as Taillevent. Taillevent worked in numerous royal kitchens during the 14th century. His first position was as a kitchen boy in 1326. He was chef to Philip VI, then the Dauphin who was son of John II. The Dauphin became King Charles V of France in 1364, with Taillevent as his chief cook. His career spanned sixty-six years, and upon his death he was buried in grand style between his two wives. His tombstone represents him in armor, holding a shield with three cooking pots, marmites, on it.  : 18–21
Ancien Régime Edit
Paris was the central hub of culture and economic activity, and as such, the most highly skilled culinary craftsmen were to be found there. Markets in Paris such as Les Halles, la Mégisserie, those found along Rue Mouffetard, and similar smaller versions in other cities were very important to the distribution of food. Those that gave French produce its characteristic identity were regulated by the guild system, which developed in the Middle Ages. In Paris, the guilds were regulated by city government as well as by the French crown. A guild restricted those in a given branch of the culinary industry to operate only within that field.  : 71–72
There were two groups of guilds—first, those that supplied the raw materials: butchers, fishmongers, grain merchants, and gardeners. The second group were those that supplied prepared foods: bakers, pastry cooks, sauce makers, poulterers, and caterers. There were also guilds that offered both raw materials and prepared food, such as the charcutiers and rôtisseurs (purveyors of roasted meat dishes). They would supply cooked meat pies and dishes as well as raw meat and poultry. This caused issues with butchers and poulterers, who sold the same raw materials.  : 72–73
The guilds served as a training ground for those within the industry. The degrees of assistant cook, full-fledged cook and master chef were conferred. Those who reached the level of master chef were of considerable rank in their individual industry, and enjoyed a high level of income as well as economic and job security. At times, those in the royal kitchens did fall under the guild hierarchy, but it was necessary to find them a parallel appointment based on their skills after leaving the service of the royal kitchens. This was not uncommon as the Paris cooks' guild regulations allowed for this movement.  : 73
During the 16th and 17th centuries, French cuisine assimilated many new food items from the New World. Although they were slow to be adopted, records of banquets show Catherine de' Medici (1519–1589?) serving sixty-six turkeys at one dinner.  : 81 The dish called cassoulet has its roots in the New World discovery of haricot beans, which are central to the dish's creation, but had not existed outside of the Americas until the arrival of Europeans.  : 85
Haute cuisine (pronounced [ot kɥizin] , "high cuisine") has foundations during the 17th century with a chef named La Varenne. As author of works such as Le Cuisinier françois, he is credited with publishing the first true French cookbook. His book includes the earliest known reference to roux using pork fat. The book contained two sections, one for meat days, and one for fasting. His recipes marked a change from the style of cookery known in the Middle Ages, to new techniques aimed at creating somewhat lighter dishes, and more modest presentations of pies as individual pastries and turnovers. La Varenne also published a book on pastry in 1667 entitled Le Parfait confitvrier (republished as Le Confiturier françois) which similarly updated and codified the emerging haute cuisine standards for desserts and pastries.  : 114–120
Chef François Massialot wrote Le Cuisinier roïal et bourgeois in 1691, during the reign of Louis XIV. The book contains menus served to the royal courts in 1690. Massialot worked mostly as a freelance cook, and was not employed by any particular household. Massialot and many other royal cooks received special privileges by association with the French royalty. They were not subject to the regulation of the guilds therefore, they could cater weddings and banquets without restriction. His book is the first to list recipes alphabetically, perhaps a forerunner of the first culinary dictionary. It is in this book that a marinade is first seen in print, with one type for poultry and feathered game, while a second is for fish and shellfish. No quantities are listed in the recipes, which suggests that Massialot was writing for trained cooks.  : 149–154
The successive updates of Le Cuisinier roïal et bourgeois include important refinements such as adding a glass of wine to fish stock. Definitions were also added to the 1703 edition. The 1712 edition, retitled Le Nouveau cuisinier royal et bourgeois, was increased to two volumes, and was written in a more elaborate style with extensive explanations of technique. Additional smaller preparations are included in this edition as well, leading to lighter preparations, and adding a third course to the meal. Ragout, a stew still central to French cookery, makes its first appearance as a single dish in this edition as well prior to that, it was listed as a garnish.  : 155
Late 18th century – early 19th century Edit
Shortly before the French Revolution, dishes like bouchées à la Reine gained prominence. Essentially royal cuisine produced by the royal household, this is a chicken-based recipe served on vol-au-vent created under the influence of Queen Marie Leszczyńska, the Polish-born wife of Louis XV. This recipe is still popular today, as are other recipes from Queen Marie Leszczyńska like consommé à la Reine and filet d'aloyau braisé à la royale. Queen Marie is also credited with introducing lentils to the French diet and Polonaise garnishing.
The French Revolution was integral to the expansion of French cuisine, because it abolished the guild system. This meant anyone could now produce and sell any culinary item they wished.
Bread was a significant food source among peasants and the working class in the late 18th century, with many of the nation's people being dependent on it. In French provinces, bread was often consumed three times a day by the people of France.  According to Brace, bread was referred to as the basic dietary item for the masses, and it was also used as a foundation for soup. In fact, bread was so important that harvest, interruption of commerce by wars, heavy flour exploration, and prices and supply were all watched and controlled by the French Government. Among the underprivileged, constant fear of famine was always prevalent. From 1725 to 1789, there were fourteen years of bad yields to blame for low grain supply. In Bordeaux, during 1708–1789, thirty-three bad harvests occurred. 
Marie-Antoine Carême was born in 1784, five years before the Revolution. He spent his younger years working at a pâtisserie until he was discovered by Charles Maurice de Talleyrand-Périgord, who would later cook for Napoleon Bonaparte. Prior to his employment with Talleyrand, Carême had become known for his pièces montées, which were extravagant constructions of pastry and sugar architecture.  : 144–145
More important to Carême's career was his contribution to the refinement of French cuisine. The basis for his style of cooking was his sauces, which he named mother sauces. Often referred to as fonds, meaning "foundations", these base sauces, espagnole, velouté, and béchamel, are still known today. Each of these sauces was made in large quantities in his kitchen, then formed the basis of multiple derivatives. Carême had over one hundred sauces in his repertoire.
In his writings, soufflés appear for the first time. Although many of his preparations today seem extravagant, he simplified and codified an even more complex cuisine that existed beforehand. Central to his codification of the cuisine were Le Maître d'hôtel français (1822), Le Cuisinier parisien (1828) and L'Art de la cuisine française au dix-neuvième siècle (1833–5).  : 144–148
Late 19th century – early 20th century Edit
Georges Auguste Escoffier is commonly acknowledged as the central figure to the modernization of haute cuisine and organizing what would become the national cuisine of France. His influence began with the rise of some of the great hotels in Europe and America during the 1880s-1890s. The Savoy Hotel managed by César Ritz was an early hotel in which Escoffier worked, but much of his influence came during his management of the kitchens in the Carlton from 1898 until 1921. He created a system of "parties" called the brigade system, which separated the professional kitchen into five separate stations.
These five stations included the garde manger that prepared cold dishes the entremettier prepared starches and vegetables, the rôtisseur prepared roasts, grilled and fried dishes the saucier prepared sauces and soups and the pâtissier prepared all pastry and desserts items.
This system meant that instead of one person preparing a dish on one's own, now multiple cooks would prepare the different components for the dish. An example used is oeufs au plat Meyerbeer, the prior system would take up to fifteen minutes to prepare the dish, while in the new system, the eggs would be prepared by the entremettier, kidney grilled by the rôtisseur, truffle sauce made by the saucier and thus the dish could be prepared in a shorter time and served quickly in the popular restaurants.  : 157–159
Escoffier also simplified and organized the modern menu and structure of the meal. He published a series of articles in professional journals which outlined the sequence, and he finally published his Livre des menus in 1912. This type of service embraced the service à la russe (serving meals in separate courses on individual plates), which Félix Urbain Dubois had made popular in the 1860s. Escoffier's largest contribution was the publication of Le Guide Culinaire in 1903, which established the fundamentals of French cookery. The book was a collaboration with Philéas Gilbert, E. Fetu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat and others. The significance of this is to illustrate the universal acceptance by multiple high-profile chefs to this new style of cooking.  : 159–160
Le Guide Culinaire deemphasized the use of heavy sauces and leaned toward lighter fumets, which are the essence of flavor taken from fish, meat and vegetables. This style of cooking looked to create garnishes and sauces whose function is to add to the flavor of the dish, rather than mask flavors like the heavy sauces and ornate garnishes of the past. Escoffier took inspiration for his work from personal recipes in addition to recipes from Carême, Dubois and ideas from Taillevent's Le Viandier, which had a modern version published in 1897. A second source for recipes came from existing peasant dishes that were translated into the refined techniques of haute cuisine.
Expensive ingredients would replace the common ingredients, making the dishes much less humble. The third source of recipes was Escoffier himself, who invented many new dishes, such as pêche Melba.  : 160–162 Escoffier updated Le Guide Culinaire four times during his lifetime, noting in the foreword to the book's first edition that even with its 5,000 recipes, the book should not be considered an "exhaustive" text, and that even if it were at the point when he wrote the book, "it would no longer be so tomorrow, because progress marches on each day." 
This period is also marked by the appearance of the nouvelle cuisine. The term "nouvelle cuisine" has been used many times in the history of French cuisine which emphasized the freshness, lightness and clarity of flavor and inspired by new movements in world cuisine. In the 1740s, Menon first used the term, but the cooking of Vincent La Chapelle and François Marin was also considered modern. In the 1960s, Henri Gault and Christian Millau revived it to describe the cooking of Paul Bocuse, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé and Raymond Oliver.  These chefs were working toward rebelling against the "orthodoxy" of Escoffier's cuisine. Some of the chefs were students of Fernand Point at the Pyramide in Vienne, and had left to open their own restaurants. Gault and Millau "discovered the formula" contained in ten characteristics of this new style of cooking.  : 163–164
The first characteristic was a rejection of excessive complication in cooking. Second, the cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés was greatly reduced in an attempt to preserve the natural flavors. Steaming was an important trend from this characteristic. The third characteristic was that the cuisine was made with the freshest possible ingredients. Fourth, large menus were abandoned in favor of shorter menus. Fifth, strong marinades for meat and game ceased to be used.  : 163–164
Sixth, they stopped using heavy sauces such as espagnole and béchamel thickened with flour based "roux" in favor of seasoning their dishes with fresh herbs, quality butter, lemon juice, and vinegar. Seventh, they used regional dishes for inspiration instead of haute cuisine dishes. Eighth, new techniques were embraced and modern equipment was often used Bocuse even used microwave ovens. Ninth, the chefs paid close attention to the dietary needs of their guests through their dishes. Tenth, and finally, the chefs were extremely inventive and created new combinations and pairings.  : 163–164
Some have speculated that a contributor to nouvelle cuisine was World War II when animal protein was in short supply during the German occupation.  By the mid-1980s food writers stated that the style of cuisine had reached exhaustion and many chefs began returning to the haute cuisine style of cooking, although much of the lighter presentations and new techniques remained.  : 163–164
There are many dishes that are considered part of French national cuisine today.
A meal often consists of three courses, hors d'œuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) or dessert, sometimes with a salad offered before the cheese or dessert.
Bisque is a smooth and creamy French potage.
Foie gras with mustard seeds and green onions in duck jus
Steak frites is a simple and popular dish.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine. 
Paris and Île-de-France Edit
Paris and Île-de-France are central regions where almost anything from the country is available, as all train lines meet in the city. Over 9,000 restaurants exist in Paris and almost any cuisine can be obtained here. High-quality Michelin Guide-rated restaurants proliferate here. 
Champagne, Lorraine, and Alsace Edit
Game and ham are popular in Champagne, as well as the special sparkling wine simply known as Champagne. Fine fruit preserves are known from Lorraine as well as the quiche Lorraine.  Alsace is influenced by the German cuisine, especially the one from the Palatinate and Baden region. As such, beers made in the area are similar to the style of bordering Germany. Dishes like choucroute (French for sauerkraut) are also popular.  : 55 Many "Eaux de vie" (distilled alcohol from fruit) also called schnaps are from this region, due to a wide variety of local fruits (cherry, raspberry, pear, grapes) and especially prunes (mirabelle, plum).:259,295 [ clarification needed ]
Nord Pas-de-Calais, Picardy, Normandy, and Brittany Edit
The coastline supplies many crustaceans, sea bass, monkfish and herring. Normandy has top-quality seafood, such as scallops and sole, while Brittany has a supply of lobster, crayfish and mussels.
Normandy is home to a large population of apple trees apples are often used in dishes, as well as cider and Calvados. The northern areas of this region, especially Nord, grow ample amounts of wheat, sugar beets and chicory. Thick stews are found often in these northern areas as well.
The produce of these northern regions is also considered some of the best in the country, including cauliflower and artichokes. Buckwheat grows widely in Brittany as well and is used in the region's galettes, called jalet, which is where this dish originated.  : 93
Camembert, cheese specialty from Normandy
Crêpe and Cider, specialty from Brittany
Loire Valley and central France Edit
High-quality fruits come from the Loire Valley and central France, including cherries grown for the liqueur Guignolet and Belle Angevine pears. The strawberries and melons are also of high quality.
Fish are seen in the cuisine, often served with a beurre blanc sauce, as well as wild game, lamb, calves, Charolais cattle, Géline fowl, and goat cheeses.
Young vegetables are used often, as are the specialty mushrooms of the region, champignons de Paris. Vinegars from Orléans are a specialty ingredient used as well.  : 129, 132
Burgundy and Franche-Comté Edit
Burgundy and Franche-Comté are known for their wines. Pike, perch, river crabs, snails, game, redcurrants, blackcurrants are from both Burgundy and Franche-Comté.
Amongst savorous specialties accounted in the Cuisine franc-comtoise from the Franche-Comté region are Croûte aux morilles [fr] , Poulet à la Comtoise [fr] , trout, smoked meats and cheeses such as Mont d'Or, Comté and Morbier which are best eaten hot or cold, the exquisite Coq au vin jaune [fr] and the special dessert gâteau de ménage [fr] .
Charolais beef, poultry from Bresse, sea snail, honey cake, Chaource and Epoisses cheese are specialties of the local cuisine of Burgundy. Dijon mustard is also a specialty of Burgundy cuisine. Crème de cassis is a popular liquor made from the blackcurrants. Oils are used in the cooking here, types include nut oils and rapeseed oil.  : 153,156,166,185
Escargots, with special tongs and fork
The area covers the old province of Dauphiné, once known as the "larder" of France, [ dubious – discuss ] that gave its name to gratin dauphinois,  traditionally made in a large baking dish rubbed with garlic. Successive layers of potatoes, salt, pepper and milk are piled up to the top of the dish. It is then baked in the oven at low temperature for 2 hours. 
Fruit and young vegetables are popular in the cuisine from the Rhône valley, as are great wines like Hermitage AOC, Crozes-Hermitage AOC and Condrieu AOC. Walnuts and walnut products and oil from Noix de Grenoble AOC, lowland cheeses, like St. Marcellin, St. Félicien and Bleu du Vercors-Sassenage.
Poultry from Bresse, guinea fowl from Drôme and fish from the Dombes, a light yeast-based cake, called Pogne de Romans and the regional speciality, Raviole du Dauphiné, and there is the short-crust "Suisse", a Valence biscuit speciality.
Lakes and mountain streams in Rhône-Alpes are key to the cuisine as well. Lyon and Savoy supply sausages while the Alpine regions supply their specialty cheeses like Beaufort, Abondance, Reblochon, Tomme and Vacherin. [ citation needed ]
Mères lyonnaises are female restaurateurs particular to this region who provide local gourmet establishments.  Celebrated chefs from this region include Fernand Point, Paul Bocuse, the Troisgros brothers and Alain Chapel. 
The Chartreuse Mountains are the source of the green and yellow Digestif liquor, Chartreuse produced by the monks of the Grande Chartreuse.  : 197,230
Since the 2014 administrative reform, the ancient area of Auvergne is now part of the region. One of its leading chefs is Regis Marcon.
Noix de Grenoble, unusual trilaterally symmetric walnut
Poitou-Charentes and Limousin Edit
High-quality produce comes from the region's hinterland, especially goat cheese. This region and in the Vendée is grazing ground for Parthenaise cattle, while poultry is raised in Challans.
The region of Poitou-Charentes purportedly produces the best butter and cream in France. Cognac is also made in the region along the Charente River.
Limousin is home to the Limousin cattle, as well as sheep. The woodlands offer game and mushrooms. The southern area around Brive draws its cooking influence from Périgord and Auvergne to produce a robust cuisine.  : 237
Bordeaux, Périgord, Gascony, and Basque country Edit
Bordeaux is known for its wine, with certain areas offering specialty grapes for wine-making. Fishing is popular in the region for the cuisine, sea fishing in the Bay of Biscay, trapping in the Garonne and stream fishing in the Pyrenees.
The Pyrenees also has lamb, such as the Agneau de Pauillac, as well as sheep cheeses. Beef cattle in the region include the Blonde d'Aquitaine, Boeuf de Chalosse, Boeuf Gras de Bazas, and Garonnaise.
Free-range chicken, turkey, pigeon, capon, goose and duck prevail in the region as well. Gascony and Périgord cuisines includes pâtés, terrines, confits and magrets. This is one of the regions notable for its production of foie gras, or fattened goose or duck liver.
The cuisine of the region is often heavy and farm based. Armagnac is also from this region, as are prunes from Agen.  : 259,295
A terrine of foie gras with a bottle of Sauternes
Toulouse, Quercy, and Aveyron Edit
Gers, a department of France, is within this region and has poultry, while La Montagne Noire and Lacaune area offer hams and dry sausages.
White corn is planted heavily in the area both for use in fattening ducks and geese for foie gras and for the production of millas, a cornmeal porridge. Haricot beans are also grown in this area, which are central to the dish cassoulet.
The finest sausage in France is saucisse de Toulouse, which also part of cassoulet of Toulouse. The Cahors area produces a specialty "black wine" as well as truffles and mushrooms.
This region also produces milk-fed lamb. Unpasteurized ewe's milk is used to produce Roquefort in Aveyron, while in Laguiole is producing unpasteurized cow's milk cheese. Salers cattle produce milk for cheese, as well as beef and veal products.
The volcanic soils create flinty cheeses and superb lentils. Mineral waters are produced in high volume in this region as well.  : 313 Cabécou cheese is from Rocamadour, a medieval settlement erected directly on a cliff, in the rich countryside of Causses du Quercy.
This area is one of the region's oldest milk producers it has chalky soil, marked by history and human activity, and is favourable for the raising of goats.
Roussillon, Languedoc, and Cévennes Edit
Restaurants are popular in the area known as Le Midi. Oysters come from the Étang de Thau, to be served in the restaurants of Bouzigues, Mèze, and Sète. Mussels are commonly seen here in addition to fish specialties of Sète, bourride, tielles and rouille de seiche.
In the Languedoc jambon cru, sometimes known as jambon de montagne is produced. High quality Roquefort comes from the brebis (sheep) on the Larzac plateau.
The Les Cévennes area offers mushrooms, chestnuts, berries, honey, lamb, game, sausages, pâtés and goat cheeses. Catalan influence can be seen in the cuisine here with dishes like brandade made from a purée of dried cod wrapped in mangold leaves. Snails are plentiful and are prepared in a specific Catalan style known as a cargolade. Wild boar can be found in the more mountainous regions of the Midi.  : 349,360
Provence-Alpes-Côte d'Azur Edit
The Provence and Côte d'Azur region is rich in quality citrus, vegetables, fruits and herbs the region is one of the largest suppliers of all these ingredients in France. The region also produces the largest amount of olives, and creates superb olive oil. Lavender is used in many dishes found in Haute Provence. Other important herbs in the cuisine include thyme, sage, rosemary, basil, savory, fennel, marjoram, tarragon, oregano, and bay leaf.  Honey is a prized ingredient in the region.
Seafood is widely available throughout the coastal area and is heavily represented in the cuisine. Goat cheeses, air-dried sausages, lamb, beef, and chicken are popular here. Garlic and anchovies are used in many of the region's sauces, as in Poulet Provençal, which uses white wine, tomatoes, herbs, and sometimes anchovies, and Pastis is found everywhere that alcohol is served.
The cuisine uses a large amount of vegetables for lighter preparations. Truffles are commonly seen in Provence during the winter. Thirteen desserts in Provence are the traditional Christmas dessert,  e.g. quince cheese, biscuits, almonds, nougat, apple, and fougasse.
Rice is grown in the Camargue, which is the northernmost rice growing area in Europe, with Camargue red rice being a specialty.  : 387,403,404,410,416 Anibal Camous, a Marseillais who lived to be 104, maintained that it was by eating garlic daily that he kept his "youth" and brilliance. When his eighty-year-old son died, the father mourned: "I always told him he wouldn't live long, poor boy. He ate too little garlic!" (cited by chef Philippe Gion)
Goats and sheep proliferate on the island of Corsica, and lamb are used to prepare dishes such as stufato, ragouts and roasts. Cheeses are also produced, with brocciu being the most popular.
Chestnuts, growing in the Castagniccia forest, are used to produce flour, which is used in turn to make bread, cakes and polenta. The forest provides acorns used to feed the pigs and boars that provide much of the protein for the island's cuisine. Fresh fish and seafood are common.
The island's pork is used to make fine hams, sausage and other unique items including coppa (dried rib cut), lonzu (dried pork fillet), figatellu (smoked and dried liverwurst), salumu (a dried sausage), salcietta, Panzetta, bacon, and prisuttu (farmer's ham).
Clementines (which hold an AOC designation), lemons, nectarines and figs are grown there. Candied citron is used in nougats, while and the aforementioned brocciu and chestnuts are also used in desserts.
Corsica offers a variety of wines and fruit liqueurs, including Cap Corse, Patrimonio, Cédratine, Bonapartine, liqueur de myrte, vins de fruit, Rappu, and eau-de-vie de châtaigne.  : 435,441,442
French Guiana Edit
French Guianan cuisine or Guianan cuisine is a blend of the different cultures that have settled in French Guiana. Creole and Chinese restaurants are common in major cities such as Cayenne, Kourou and Saint-Laurent-du-Maroni. Many indigenous animal species such as caiman and tapir are used in spiced stews.
French cuisine varies according to the season. In summer, salads and fruit dishes are popular because they are refreshing and produce is inexpensive and abundant. Greengrocers prefer to sell their fruits and vegetables at lower prices if needed, rather than see them rot in the heat. At the end of summer, mushrooms become plentiful and appear in stews throughout France. The hunting season begins in September and runs through February. Game of all kinds is eaten, often in elaborate dishes that celebrate the success of the hunt. Shellfish are at their peak when winter turns to spring, and oysters appear in restaurants in large quantities.
With the advent of deep-freeze and the air-conditioned hypermarché, these seasonal variations are less marked than hitherto, but they are still observed, in some cases due to legal restrictions. Crayfish, for example, have a short season and it is illegal to catch them out of season.  Moreover, they do not freeze well.
French regional cuisines use locally grown vegetables, such as pomme de terre (potato), blé (wheat), haricots verts (a type of French green bean), carotte (carrot), poireau (leek), navet (turnip), aubergine (eggplant), courgette (zucchini), and échalotte (shallot).
French regional cuisines use locally grown fungi, such as truffe (truffle), champignon de Paris (button mushroom), chanterelle ou girolle (chanterelle), pleurote (en huître) (oyster mushrooms), and cèpes (porcini).
Varieties of meat consumed include poulet (chicken), pigeon (squab), canard (duck), oie (goose, the source of foie gras), bœuf (beef), veau (veal), porc (pork), agneau (lamb), mouton (mutton), caille (quail), cheval (horse), grenouille (frog), and escargot (snails). Commonly consumed fish and seafood include cod, canned sardines, fresh sardines, canned tuna, fresh tuna, salmon, trout, mussels, herring, oysters, shrimp and calamari.
Eggs are fine quality and often eaten as: omelettes, hard-boiled with mayonnaise, scrambled plain, scrambled haute cuisine preparation, œuf à la coque.
Fresh fruit and vegetables, as well as fish and meat, can be purchased either from supermarkets or specialty shops. Street markets are held on certain days in most localities some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers. These have better shelter than the periodic street markets.
Le petit déjeuner (breakfast) is traditionally a quick meal consisting of tartines (slices) of French bread with butter and honey or jam (sometimes brioche), along with café au lait (also called café crème), or black coffee, or tea  and rarely hot chicory. Children often drink hot chocolate in bowls or cups along with their breakfasts. Croissants, pain aux raisins or pain au chocolat (also named chocolatine in the south-west of France) are mostly included as a weekend treat. Breakfast of some kind is always served in cafés opening early in the day.
There are also savoury dishes for breakfast. An example is le petit déjeuner gaulois or petit déjeuner fermier with the famous long narrow bread slices topped with soft white cheese or boiled ham, called mouillettes,  which is dipped in a soft-boiled egg and some fruit juice and hot drink.
Another variation called le petit déjeuner chasseur, meant to be very hearty, is served with pâté and other charcuterie products. A more classy version is called le petit déjeuner du voyageur, where delicatessens serve gizzard, bacon, salmon, omelet, or croque-monsieur, with or without soft-boiled egg and always with the traditional coffee/tea/chocolate along fruits or fruit juice. When the egg is cooked sunny-side over the croque-monsieur, it is called a croque-madame.
In Germinal and other novels, Émile Zola also reported the briquet: two long bread slices stuffed with butter, cheese and or ham. It can be eaten as a standing/walking breakfast, or meant as a "second" one before lunch.
In the movie Bienvenue chez les Ch'tis, Philippe Abrams (Kad Merad) and Antoine Bailleul (Dany Boon) share together countless breakfasts consisting of tartines de Maroilles (a rather strong cheese) along with their hot chicory.
Le déjeuner (lunch) is a two-hour mid-day meal or a one-hour lunch break. In some smaller towns and in the south of France, the two-hour lunch may still be customary. Sunday lunches are often longer and are taken with the family.  Restaurants normally open for lunch at noon and close at 2:30 pm. Some restaurants are closed on Monday during lunch hours. 
In large cities, a majority of working people and students eat their lunch at a corporate or school cafeteria, which normally serves complete meals as described above it is not usual for students to bring their own lunch to eat. For companies that do not operate a cafeteria, it is mandatory for white-collar workers to be given lunch vouchers as part of their employee benefits. These can be used in most restaurants, supermarkets and traiteurs however, workers having lunch in this way typically do not eat all three courses of a traditional lunch due to price and time constraints. In smaller cities and towns, some working people leave their workplaces to return home for lunch. Also, an alternative, especially among blue-collar workers, is eating sandwiches followed by a dessert both dishes can be found ready-made at bakeries and supermarkets at budget prices.
Le dîner (dinner) often consists of three courses, hors d'œuvre or entrée (appetizers or introductory course, sometimes soup), plat principal (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. Yogurt may replace the cheese course, while a simple dessert would be fresh fruit. The meal is often accompanied by bread, wine and mineral water. Most of the time the bread would be a baguette which is very common in France and is made almost every day. Main meat courses are often served with vegetables, along with potatoes, rice or pasta.  : 82 Restaurants often open at 7:30 pm for dinner, and stop taking orders between the hours of 10:00 pm and 11:00 pm. Some restaurants close for dinner on Sundays.  : 342
In French cuisine, beverages that precede a meal are called apéritifs (literally: "that opens the appetite"), and can be served with amuse-bouches (literally: "mouth amuser"). Those that end it are called digestifs.
The apéritif varies from region to region: Pastis is popular in the south of France, Crémant d'Alsace in the eastern region. Champagne can also be served. Kir, also called Blanc-cassis, is a common and popular apéritif-cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. The phrase Kir Royal is used when white wine is replaced with a Champagne wine. A simple glass of red wine, such as Beaujolais nouveau, can also be presented as an apéritif, accompanied by amuse-bouches. Some apéritifs can be fortified wines with added herbs, such as cinchona, gentian and vermouth. Trade names that sell well include Suze (the classic gentiane), Byrrh, Dubonnet, and Noilly Prat.
Digestifs are traditionally stronger, and include Cognac, Armagnac, Calvados, Eau de vie and fruit alcohols.
A typical French Christmas dish is turkey with chestnuts. Other common dishes are smoked salmon, oysters, caviar and foie gras. The Yule log is a very French tradition during Christmas. Chocolate and cakes also occupy a prominent place for Christmas in France. This cuisine is normally accompanied by Champagne. Tradition says that thirteen desserts complete the Christmas meal in reference to the twelve apostles and Christ.    
The modern restaurant has its origins in French culture. Prior to the late 18th century, diners who wished to "dine out" would visit their local guild member's kitchen and have their meal prepared for them. However, guild members were limited to producing whatever their guild registry delegated to them.  : 8–10 These guild members offered food in their own homes to steady clientele that appeared day-to-day but at set times. The guest would be offered the meal table d'hôte, which is a meal offered at a set price with very little choice of dishes, sometimes none at all.  : 30–31
The first steps toward the modern restaurant were locations that offered restorative bouillons, or restaurants—these words being the origin of the name "restaurant". This step took place during the 1760s–1770s. These locations were open at all times of the day, featuring ornate tableware and reasonable prices. These locations were meant more as meal replacements for those who had "lost their appetites and suffered from jaded palates and weak chests."  : 34–35
In 1782 Antoine Beauvilliers, pastry chef to the future Louis XVIII, opened one of the most popular restaurants of the time—the Grande Taverne de Londres—in the arcades of the Palais-Royal. Other restaurants were opened by chefs of the time who were leaving the failing monarchy of France, in the period leading up to the French Revolution. It was these restaurants that expanded upon the limited menus of decades prior, and led to the full restaurants that were completely legalized with the advent of the French Revolution and abolition of the guilds. This and the substantial discretionary income of the French Directory's nouveau riche helped keep these new restaurants in business.  : 140–144
|Restaurant||More than 5,000 in Paris alone, with varying levels of prices and menus. Open at certain times of the day, and normally closed one day of the week. Patrons select items from a printed menu. Some offer regional menus, while others offer a modern styled menu. Waiters and waitresses are trained and knowledgeable professionals. By law, a prix-fixe menu must be offered, although high-class restaurants may try to conceal the fact. Few French restaurants cater to vegetarians. The Guide Michelin rates many of the better restaurants in this category.  : 30|
|Bistro(t)||Often smaller than a restaurant and many times using chalk board or verbal menus. Wait staff may well be untrained. Many feature a regional cuisine. Notable dishes include coq au vin, pot-au-feu, confit de canard, calves' liver and entrecôte.  : 30|
|Bistrot à Vin||Similar to cabarets or tavernes of the past in France. Some offer inexpensive alcoholic drinks, while others take pride in offering a full range of vintage AOC wines. The foods in some are simple, including sausages, ham and cheese, while others offer dishes similar to what can be found in a bistro.  : 30|
|Bouchon||Found in Lyon, they produce traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. The dishes can be quite fatty, and heavily oriented around meat. There are about twenty officially certified traditional bouchons, but a larger number of establishments describing themselves using the term. |
|Brewery||Brasserie||These establishments were created in the 1870s by refugees from Alsace-Lorraine. These establishments serve beer, but most serve wines from Alsace such as Riesling, Sylvaner, and Gewürztraminer. The most popular dishes are choucroute and seafood dishes.  : 30 In general, a brasserie is open all day every day, offering the same menu. |
|Café||Primarily locations for coffee and alcoholic drinks. Additional tables and chairs are usually set outside, and prices are usually higher for service at these tables. The limited foods sometimes offered include croque-monsieur, salads, moules-frites (mussels and pommes frites) when in season. Cafés often open early in the morning and shut down around nine at night.  : 30|
|Salon de Thé||These locations are more similar to cafés in the rest of the world. These tearooms often offer a selection of cakes and do not offer alcoholic drinks. Many offer simple snacks, salads, and sandwiches. Teas, hot chocolate, and chocolat à l'ancienne (a popular chocolate drink) are offered as well. These locations often open just prior to noon for lunch and then close late afternoon.  : 30|
|Bar||Based on the American style, many were built at the beginning of the 20th century (particularly around World War I, when young American expatriates were quite common in France, particularly Paris). These locations serve cocktails, whiskey, pastis and other alcoholic drinks.  : 30|
|Estaminet||Typical of the Nord-Pas-de-Calais region, these small bars/restaurants used to be a central place for farmers, mine or textile workers to meet and socialize, sometimes the bars would be in a grocery store.  Customers could order basic regional dishes, play boules, or use the bar as a meeting place for clubs.  These estaminets almost disappeared, but are now considered a part of Nord-Pas-de-Calais history, and therefore preserved and promoted.|
Restaurant staff Edit
Larger restaurants and hotels in France employ extensive staff and are commonly referred to as either the kitchen brigade for the kitchen staff or dining room brigade system for the dining room staff. This system was created by Georges Auguste Escoffier. This structured team system delegates responsibilities to different individuals who specialize in certain tasks. The following is a list of positions held both in the kitchen and dining rooms brigades in France:  : 32
Quelle couleur avec du bleu glacier ?
je souhaite réchauffer la future chambre de ma fille, qui est en bleu glacier, donc froide, soit en repeignant un mur, soit en faisant la moitié du mur dans une autre couleur.
Je pensais à du taupe/chocolat, mais j'ai peur que ça fasse froid ?
Des idées avant que je me lance ?
Votre navigateur ne peut pas afficher ce tag vidéo.
Le plus important .
c'est l'exposition de la pièce ! Si c'est Sud ou Ouest pas de pb pour ce mélange (mais quel âge a ta fille ? ),en revanche si c'est Nord ou Est c'est vrai qu'il faudrait une couleur chaude sur au moins un mur et là ça semble + compliqué ,peut-être qqs lais d'une belle tapisserie avec plusieurs couleurs (dont du bleu)serait la solution !
Bon courage !
Le plus important .
c'est l'exposition de la pièce ! Si c'est Sud ou Ouest pas de pb pour ce mélange (mais quel âge a ta fille ? ),en revanche si c'est Nord ou Est c'est vrai qu'il faudrait une couleur chaude sur au moins un mur et là ça semble + compliqué ,peut-être qqs lais d'une belle tapisserie avec plusieurs couleurs (dont du bleu)serait la solution !
Bon courage !
la chambre est exposé Ouest et ma fille a 2 ans.
du bleu , mais il faut mettre une couleur complémentaire qui est soit jaune , soit orangé pour réchauffer .
Vous ne trouvez pas votre réponse ?
livre acheté chez cultura qui s'appelle "jeux de couleur"
il méle le bleu glacier avec un jaune ultra pale, un blanc de nacre et de ton de bleu tirant sur le vert (style bleu cyan pale et eau de mer)pour les boiserie, portes et linge et tissus d'ameublement
livre acheté chez cultura qui s'appelle "jeux de couleur"
il méle le bleu glacier avec un jaune ultra pale, un blanc de nacre et de ton de bleu tirant sur le vert (style bleu cyan pale et eau de mer)pour les boiserie, portes et linge et tissus d'ameublement
le blanc nacré et le jaune sont pour le plafond et le sol afin de donner une impression d'espace (c'est ce qui est écrit..)
A bed of mixed greens topped with cucumbers, carrots, cherry tomatoes, black olives and green onions. Served with your choice of dressing. Ranch, Bleu Cheese Dressing, Italian, 1000 Island, Horseradish Dill Dressing, Oil & Vinegar, Raspberry Vinaigrette, or Coconut Yogurt Dressing. PRICES VARY WITH CHOICE OF MEAT
A spinach and mixed green salad, complemented with wild berries, feta, and glazed nuts. Served with our house-made Raspberry Vinaigrette. PRICES VARY WITH CHOICE OF MEAT
Cooking with Eric
Eric Akis is the author of eight cookbooks. His latest is The Great Rotisserie Chicken Cookbook (Appetite by Random House).
Eric Akis: B.C. spot prawns, the Louisiana way
Like a recipe I did a few weeks ago for Cajun-style fish fry, this week’s dish is also inspired by a trip I took to Louisiana several years ago. On that journey, I visited a farm that grew rice . . .
Eric Akis: A flat-out delicious roasted chicken
Spatchcocking the bird creates a wide surface to slather on some flavourful piri piri mixture
Eric Akis: Pork back ribs, with a Carolina twist
I cook pork ribs in all sorts of ways, but one of my recent go-to methods starts by me setting out some sheets of aluminum foil. If I’m making ribs for just me and my wife, the next step is to . . .
Eric Akis: Pandemic pancakes for two
In past years, when pancakes were on the menu at my house, I’d often served them to a table full of family and/or visiting friends. I’d get out my large electric griddle, cook a large batch of them. . .
Eric Akis: Roasted fish, with an Asian twist
If you’re in the mood for an Asian-style fish dish accented with an in-season vegetable, you’re in luck — that’s exactly what I’ve prepared for today. The fish is salmon fillets that I put in a . . .
Eric Akis: Ricotta adds richness to tender meatballs served with marinara sauce
You could call it meatball therapy, but I enjoy everything about making them. Choosing what type of meatball to make, rolling them up, cooking them, deciding how I’ll sauce them and, of course, . . .
Eric Akis: A cajun fish fry for two
I recently bought some wonderfully fresh, well-priced B.C. rockfish fillets from my neighbourhood seafood store and on the way home contemplated how to prepare them. There are many types of . . .
Eric Akis: Make your own egg foo yung
Scan the menus of Chinese restaurants in Canada, from small towns to big cities, and on many of them you’ll see egg foo yung. Some describe it as an American-Chinese hybrid. That’s because many . . .
Eric Akis: Creamy lemon peppercorn sauce makes for gourmet chicken dinner
Over the years, I’ve learned that an ordinary-tasting chicken breast can be transformed into something quite gourmet if you prepare it with a bold and balanced mix of ingredients. And that’s . . .
Eric Akis: Monte Cristo makes a meal out of Easter ham leftovers
I you have leftover baked ham from Easter dinner, an always-popular way to use some of it up the next day or two is in sandwich. They can be pretty simple, ham, lettuce, mustard and not much else, . . .
Eric Akis: Tips for reducing recipes to bake a small batch for your bubble
A reader, Cynthia, suggested I do a column on reducing baking recipes. It was a good idea, because many folks have been baking during the pandemic and some, those feeding one or two, may want to . . .
Eric Akis: B.C. halibut, with a southern-French flair
Fresh B.C. halibut is in season and for today’s column I used fillets of that fish to create an appealing Mediterranean-style dinner for two. Cooking the fish was easy. I set the fillets in a pan. . .
Eric Akis: Hearty goulash is rich with pork and vegetables
When deciding what to cook for this column, I checked the forecast and rain was predicted. A good reason to stay inside and prepare comfort food, I thought, so I headed to my kitchen and made . . .
Eric Akis: Phyllo-wrapped salmon fillets are flaky and delicious
For those who’ve followed my column over the years, you’ll know one of my favourite ways to prepare fish is to wrap it in phyllo. It’s an ultra thin, Greek-style pastry that when layered, filled, . . .
Eric Akis: Rib-sticking vegetable soups simple but satisfying
Sometimes the best lunches are simple ones, such as a nice bowl of soup — one that’s comforting, hearty and rib-sticking and goes great with a thick slice of your favourite bread. I know others . . .
Eric Akis: Dress up zucchini with 'real' parmesan cheese
When my wife and I were first courting, we’d cook and introduce each other to dishes we liked to eat. One she first prepared for me was stuffed zucchini. When she did, with an interest in seeing . . .
Eric Akis: Moroccan-style chicken has spice and tang
A casserole filled with saucy, bubbling hot chicken always makes for a fine Sunday dinner. The options are many, from cacciatore to coq au vin. But if you’re looking for something with a little . . .
Eric Akis February 28, 2021
Eric Akis: Get hooked on the Big Eric fish sandwich
I enjoy digging into a hot fish sandwich from time to time, and I can still remember one of the first ones I had more than 40 years ago. It’s hard not to because the place I ordered it from called . . .
Eric Akis February 24, 2021
Eric Akis: Hearty curried-vegetable soup offers a serving of comfort
The cold spell made me think a hearty, nicely spiced soup would be the perfect recipe for today — something comforting and rib-sticking that one could enjoy on a snowy day, or a damp and rainy one.. . .
Eric Akis February 14, 2021
Eric Akis: Seafood tower for two makes luxurious Valentine's Day dinner
If your partner and you love seafood, for Valentine’s Day dinner, why not lessen your pandemic blues and treat yourself to a fabulous seafood tower. The kind they might serve in a fancy restaurant . . .
Eric Akis February 10, 2021
Eric Akis: Cordon Bleu offers a blue ribbon French dinner
The French words “cordon bleu” — literally, “blue ribbon” — have several meanings. Cordon bleu can refer to a person highly skilled at cooking. It’s also the name of a prestigious culinary and . . .
Eric Akis January 31, 2021
Eric Akis: Use tofu for a meat-free version of Kung Pao
Tofu is made by cooking and grinding soybeans to yield a milky-looking liquid. Like milk when making cheese, that liquid is then coagulated, turned into curds, moulded, pressed and formed into . . .
Eric Akis January 27, 2021
Eric Akis: No meat needed for halloumi cheeseburger
Today’s column was influenced by an international source. My son Tyler is currently living in Stockholm with his girlfriend, Sarah, who suggested I do a column on a cheese called halloumi that is . . .
Eric Akis January 20, 2021
Eric Akis: Pork piccata with lively lemony sauce
A little bit of lemon can lift up the flavour of a wide range of savoury dishes. Today it provides that support in an Italian-style dish called piccata. Piccata is made by sautéing an escalope — . . .
Eric Akis January 17, 2021
Eric Akis: Pecans add crunch to saucy fish dish
The process of creating today’s fish recipe began in my living room, when I sat in my favourite comfy chair with a stack of cookbooks. One of them was the late Paul Prudhomme’s classic tome Chef . . .
Eric Akis January 10, 2021
Eric Akis: How to make flavourful homemade chicken stock
A reader, Bill, asked if I could do a column on making chicken stock. He said that during the pandemic, more people are cooking at home and they — and he — would appreciate some ideas for making . . .
Eric Akis: Roast duck an option for smaller, special meal
If you want to roast a duck for a special meal — a Christmas or New Year’s dinner, for example — but are only feeding two, there’s a tasty upside: that one duck can be used to create three tasty . . .
Eric Akis December 20, 2020
Eric Akis: Beef tenderloin roast makes a perfect holiday meal for two
If you’re looking for a special meal to serve your partner this holiday season, a beef tenderloin roast for two would be a luxurious option. Particularly when served with a spectacular sauce. . . .
Eric Akis December 13, 2020
Eric Akis: Two B.C. cookbooks for the foodie who has everything
If you have a foodie on your Christmas gift list, a new cookbook is something they’d enjoy unwrapping. Today, I’ve written about two cookbooks by B.C. authors to consider putting under the tree and. . .
Eric Akis December 6, 2020
Eric Akis: Hot, crispy prawns, ready for dunking
If you’re in the mood for a seafood treat, it’s hard to go wrong with coconut prawns. Hot, golden, crispy and, because of that coconut, rich-tasting — all made even more inviting when the prawns . . .
Eric Akis December 2, 2020
Eric Akis: Cookies to ease your worried mind
During the COVID-19 pandemic, many folks have turned to baking to help knead, whip and beat out the stress they are feeling during these unsettling times. It’s a happy distraction from what’s going. . .
Eric Akis November 25, 2020
Eric Akis: Grandpa’s chicken brings back delicious childhood memories
When my wife, Cheryl, and I first moved in together, we cooked dishes we enjoyed when we were kids and teens. We still do. On Cheryl’s side of the ledger was one called Dad’s chicken. Dad’s . . .
Eric Akis November 22, 2020
Eric Akis: Comfort food from Sri Lankan hill country
Taking a long flight somewhere to enjoy new cultures and foods is not, for obvious reasons, in most of our current plans. We’re staying close to home and looking forward to the day that we can . . .
Eric Akis: Three-cheese chicken lasagna with mushrooms and spinach
A reader, Helen, asked if I could feature a creamy chicken lasagna recipe that used more than one type of cheese. That sounded like a tasty idea, so I set to work. I started by simmering chicken . . .
Eric Akis November 1, 2020
Eric Akis: Is it a pumpkin or a squash? It's complicated
Almost every fall since I began writing this column, I’ve offered recipes using canned pumpkin. On some occasions, readers have written to tell me that, despite the labelling, canned pumpkin is not. . .
Eric Akis October 28, 2020
Eric Akis: Get dunking with two tasty dips
Ladies and gentlemen, roll up your sleeves and get ready to dunk! Today I have a couple of tasty dips for you to try that will require you to grab some tortilla chips and happily dunk away. One . . .
Eric Akis October 21, 2020
Eric Akis: Prawn and vegetable stir-fry with udon
When I make a stir-fry it sometimes takes me back to my culinary school days where my instructors drilled into me the importance of “mise en place.” It’s a French term for having all your . . .
Eric Akis October 18, 2020
Eric Akis: Pulled turkey sandwiches give leftovers a southern twist
If you’re roasting a turkey for Thanksgiving and have leftovers, making sandwiches with sliced turkey on your favourite type of bread is a common way to use them up. Most folks, including me, . . .
Eric Akis October 11, 2020
Eric Akis: Double up on pumpkin spice with squares and a latte
If you enjoy the taste of pumpkin you’re in luck, because today I’m offering a sweet way and a hot and foamy way to enjoy it. The sweet way is a recipe for pumpkin squares that tastes similar to . . .
Eric Akis: Stuffed chicken a tasty option for Thanksgiving
If you’re downsizing Thanksgiving this year and not roasting a large turkey, what else could you serve if you still want to enjoy a whole bird? Well, if taste, juiciness and aroma all matter to you. . .
Eric Akis: Broccoli and aged cheddar a magic combo
Two foods that work marvelously together are broccoli and aged cheddar cheese. The flavour of mildly mustardy, earthy tasting broccoli is always brought to a finer place when combined in some way . . .
Eric Akis September 30, 2020
Eric Akis: Brown rice oat pancakes a healthy, gluten-free treat
If you like pancakes, but want or need to make them gluten-free, brown rice flour is a good alternative to all-purpose flour. Today’s recipe yields light and tender pancakes that contain all the . . .
Eric Akis September 23, 2020
Eric Akis: Jamaican-style beef patties a spicy treat
When my wife and I visit my sister-in-law Cindy in Thunder Bay, she often makes Jamaican-style patties. She was inspired by a trip to Jamaica years ago and the fact that she and everyone else in . . .
Eric Akis September 20, 2020
Eric Akis: Sheet-pan dinner shows off Island produce
COVID-19 has caused planners to cancel, reschedule or rethink how they’ll hold events around the world. I got firsthand knowledge of how one group in Europe took the latter approach. A few weeks . . .
Eric Akis September 9, 2020
Eric Akis: Plums add touch of sweetness to chicken dish
Putting fruit in savoury dishes adds a balancing touch of sweetness, appealing colour and, of course, the fine flavour of the fruit you use. All those things proved true when cooking today’s roast . . .
Eric Akis September 2, 2020
Eric Akis: Tasty appetizer, decadent dessert use in-season fruit
I have two colourful late summer recipes for you to try. One you can serve as an appetizer or light lunch, the other a classic Italian-style dessert with a twist. The former is an adaptation of a. . .
Eric Akis: A Mexican patio meal for two
If I were a waiter in a restaurant I would describe today’s recipes as a sunny and bright tasting Mexican/Caribbean-style dinner for two. The kind of meal nice to enjoy on a patio while sipping a . . .
Eric Akis: Peach Melba — a dessert fit for a star
B.C. peaches are in season and if the late renowned French chef Auguste Escoffier was alive and living here he’d surely be cooking with them. In fact, The Escoffier Cookbook: And Guide to the Fine . . .
Eric Akis: Chicken satay, Singapore style
I recently watched an old episode of the late Anthony Bourdain’s CNN television show Parts Unknown where he visited Singapore. As he explored and ate his way around that city-state, it brought back. . .
Eric Akis: Rice croquettes call up fun flavours of Italy
I bought a beautiful basket of very ripe red tomatoes the other day and turned them into sauce. After making it, I pondered what to serve with it, leafed through my Italian cookbooks for . . .
Eric Akis: Skillet BBQ Mac and Cheese rich with Island cheeses
Palate-pleasing, comforting and rib-sticking, it’s no surprise that mac and cheese appeals to all ages. And another big part of its allure is that it can be prepared in myriad ways. For example, . . .
Eric Akis: Summer soup stocked with garden veggies, topped with pistou
During the COVID-19 pandemic, I, like everyone else, have moments where I’m anxious about what’s going on. That’s when I like to get moving and get my brain occupied with other things — like . . .
Eric Akis: Gobble up some gazpacho
Once or twice every summer, I like to make cold soup. Something savoury, well chilled and refreshing that perks up and pleases your palate and is perfect to serve on a warm day. When deciding . . .
Eric Akis: Throw some chicken wings on the barbecue
Once in a while, I get a craving for chicken wings. If it’s summer, I’ll head out and cook them on the barbecue. Last week, I barbecued some wings that I flavoured Asian-style. I first marinated . . .
Eric Akis: Beautiful B.C. blueberries in cookies, summer salad
When B.C. blueberries are in season, I like to keep a basket or two on hand to snack on. They have a sweet, slightly tart, appealing taste and are a good source of such things as vitamin C and . . .
Eric Akis: Wild salmon, berries right combination for summer
When I think about B.C. foods and summer, wild salmon and berries always come to mind. Both are available fresh at this time of year and a flavourful fact is that you can deliciously serve them . . .
Eric Akis: Are you a Canadian foodie? Take this quiz and find out
Canada Day will soon be here, the time of year I offer another edition of my annual Canadian food quiz. Give it a try, eh, and see how you do. You’ll find the answers here. 1) In their most . . .
Eric Akis: Pasta salad for your picnic basket
Packed for a picnic, served for a cool summer lunch, or offered as a side dish, pasta salad is cool, palate-pleasing and perfect to enjoy on a warm summer day You can also flavour it in all sorts. . .
Eric Akis: Chicken sandwich, Japanese style
Chicken katsu is a Japanese-style panko-coated piece of fried chicken that’s become a popular dish around the world. It’s easy to understand why — it’s crispy on the outside, juicy in the middle . . .
Eric Akis: A sheet-pan dinner with in-season spot prawns
When it comes to seafood in B.C. we are spoiled. Halibut, salmon, albacore tuna, ling cod, crab, sablefish, oysters, clams and mussels are just some of the tasty choices we have and there’s much to. . .
Eric Akis: A taste of New York cheer with cheesecake
Last week, I was looking at family photos and came across ones from a trip my wife, son and I had taken to New York. We had a marvellous time and those photos made me reminisce about the food we . . .
Eric Akis: Right on! It’s rhubarb season
B.C. rhubarb is in season and today I’ve used it in two quite diverse ways. My first recipe sees rhubarb added to a baked good that might be nice to serve for Sunday brunch: rhubarb coconut muffins. . .
Eric Akis: Savoury strudel can be star of show
It’s handy to have recipes that can serve two purposes. Today’s spinach and three-cheese phyllo strudel is an example. If you need a side dish for such things as lamb, kebabs, chicken or salmon, a . . .
Eric Akis: Fresh B.C. asparagus, three ways
Asparagus is in season, and its fine flavour and colour always inspire me to prepare it in all sorts of ways. If you’ve followed this column over the years, you’ll know that soup is one of the . . .
Eric Akis: Fire up grill for bold beef ribs
I was in the grocery store the other day looking for a nice steak to cook for dinner and got distracted when I saw packs of meaty beef back ribs for sale. I couldn’t recall the last time I had . . .
Eric Akis: Piragi fits bill as favourite snack for Mother's Day or any day
It’s Mother’s Day, and in this column over the years I have written about my mother, Julie, and the food she cooked when I was growing up. Today, though, I thought I would talk about my father’s . . .
Eric Akis: How to make sushi rolls at home
You really appreciate the skills of a well-trained sushi chef when you make sushi yourself. The chef makes it quickly, precisely, flavourfully and attractively, while home cooks can struggle, . . .
Eric Akis: Potatoes and yams take centre stage
Baked potatoes and yams are often served as a side dish. In today’s recipes, though, I’ve elevated their status and made them the star on the plate. With regard to the spuds, I made twice-baked . . .
Eric Akis: How to make your own butter, bread and cheese
A lot of flour is being sold during the COVID-19 pandemic — an indication that many folks have gone into pioneer mode and are making bread. Ask them what goes good with it and many will say butter.. . .
Eric Akis: Tasty tostadas, with a B.C. twist
Early this year — which seems like a lifetime ago, given what’s happened with the COVID-19 pandemic — my wife and I had a lovely little getaway in San Diego. While there, we dined at several . . .
Eric Akis: How to make a fluffy, delicious omelette
A number of readers have asked me to offer basic cooking techniques — skills they could learn or improve on while staying close to home during the COVID-19 pandemic. I liked the idea, so today I’. . .
Eric Akis: Singapore-style noodle dish easy to prepare, cooks quickly
In a recent column on menu planning for the COVID-19 crisis, I suggested home cooks include dishes that used ethnic ingredients. That was because I found ingredients such as Asian-style rice . . .
Eric Akis: Tortilla pizza delivers for kids
As I noted in recent columns, many Times Colonist readers have reached out to me and emailed suggestions on topics I could write about during the COVID-19 pandemic. Readers have also sent recipe . . .
Eric Akis: A hearty soup for leftover ham
The COVID-19 crisis is affecting how we cook and eat. Some ingredients normally well-stocked in grocery stores are becoming scarcer and we’re being forced to switch things up. I was reminded of . . .
Eric Akis: How to make a seven-day dinner plan
I’ve been receiving many emails from readers offering great suggestions about food-related topics I could write about during the COVID-19 pandemic. Among them was one from Megan, a reader who . . .
Eric Akis: Get happy with halibut
A Times Colonist reader, Kevin, sent me an email asking if I had any recipes not requiring ingredients that are consistently out of stock at grocery stores during the pandemic. Those ingredients . . .
Eric Akis: Knead away stress with a rustic French loaf
Judging by how little flour I saw for sale at supermarkets last week, it appears many people have stocked up. That’s not surprising, since folks staying close to home have time on their hands and . . .
Eric Akis: A back-to-basics pasta meal
Nancy, a Times Colonist reader, asked if could do some columns that offered basic cooking skills and tips using simple ingredients, items you can likely find easily in grocery stores during the . . .
Eric Akis: Share the joy of baking with kids
Kids are off school, and if you’re looking for an activity, baking something together can be tasty fun. The adult can run the operation, while the kids help with such things as fetching ingredients. . .
Eric Akis: Fear not, comfort of chicken and dumplings awaits in a bowl
With all the worry and concern about COVID-19, this seems a good time to offer a recipe for a comfort food — something simmered that fills your home with a wonderful aroma, a welcoming dish grandma. . .
Eric Akis: Apple turnovers bring back childhood memories
When I was a kid, my family had a Saturday tradition where we would all pile into the car, go to the supermarket and do our grocery shopping for the week ahead. If my brothers and I behaved well, . . .
Eric Akis: Classic potato tots, made from scratch
For economic, ethical and other reasons, finding ways to use vegetable scraps — rather than simply tossing them out or composting them — has been a trend the past few years. Books have even been . . .
Eric Akis: Welsh rarebit a fitting way to toast St. David
If you’re of Welsh descent you’ll know that today is St. David’s Day, a celebration of St. David, the patron saint of Wales. St. David is believed to have died on March 1, 589, or slightly later, . . .
Eric Akis: Cabbage rolled into a hearty soup
If you have a craving for cabbage rolls, but don’t have time to make them, shorten the preparation process and make a fairly simple soup that tastes like them. In today’s recipe, ingredients used. . .
Eric Akis February 26, 2020
Eric Akis: Pork belly, with a French flair
A Times Colonist reader, Suzy, asked if I had a really good recipe for pork belly. She bought some on sale, because she had heard about them the past few years, but wasn’t sure how to prepare it.. . .
Eric Akis February 23, 2020
Eric Akis: Ginger snap cookies, two ways
A Times Colonist reader, Don, asked if I had a good recipe for thin ginger snaps — a very crispy cookie that does actually snap when you break it. I knew I would find one or more in my vast . . .
Eric Akis February 19, 2020
Eric Akis: Lasagna roll-ups a meat-free treat
If you love lasagna, but want to switch things up, don’t layer the noodles — roll them up. That’s what I did in today’s recipe. As you can see in the step-by-step photos, before rolling the noodles. . .
Eric Akis February 16, 2020
Eric Akis: Steak Diane stands the test of time
When I was a chef’s apprentice in the early 1980s, the hotel I worked in had a fine-dining restaurant. That restaurant, as with others in that era, offered several dishes that were prepared on a . . .
Eric Akis February 12, 2020
Eric Akis: Decadent bites for Oscar night
The Academy Awards are on Sunday and if you’re hosting a viewing party, you might want to serve decadent bites to nosh on. If you’re looking for something you can prepare in advance, make blini.. . .
Eric Akis February 5, 2020
Eric Akis: Bread pudding, Italian style
I routinely get recipe or column requests from Times Colonist readers and they can really vary. Recently, a reader asked if I had a good recipe for pork belly. Another wondered if I could provide . . .
Eric Akis February 2, 2020
Eric Akis: Cuban sandwich for the win
The Super Bowl is Sunday and the game is being held just north of Miami. If you plan to watch and want to serve a food popular there, make Cuban sandwiches. Some describe Cuban sandwiches as the . . .
Eric Akis January 29, 2020
Eric Akis: Vinegary sauce gives braised bird a subtle, palate-pleasing kick
When you first read the name of a recipe, you sometimes get the wrong impression of how it will taste That happened to me when I first saw a recipe for a French dish called poulet au vinaigre, . . .
Eric Akis January 26, 2020
Eric Akis: Wontons food of good fortune for Chinese New Year
Chinese New Year begins this Saturday and festive gatherings marking the occasion will continue until the next full moon. Enjoying foods said to bring good fortune is an important part of the . . .
Eric Akis January 22, 2020
Eric Akis: Pot roast to please the winter palate — and the budget
Last Sunday morning, I stepped outside for a moment — the wind was howling and the rain was coming down sideways. I hurried back inside and checked the weather forecast. Snow was predicted for . . .
Eric Akis January 19, 2020
Eric Akis: DIY breakfast sandwich is simple, economical and just as quick as fast food
Being curious about something inspires some of my food columns, and that was the case today. Last week, I was out just before 8 a.m. food shopping. On my way to the store I passed a fast-food . . .
Eric Akis January 15, 2020
Eric Akis: A hearty stew, just like Mom used to make
With a very modest income and four hungry sons and a husband to feed, my mom had a tight budget for preparing family meals when I was growing up. Things were even tighter after New Year’s because . . .
Eric Akis: A very merry West Coast dinner
If you need an attractive West Coast-style main dish for a festive holiday lunch or dinner, bake a whole side of salmon. It’s not hard to do and when presented on a pretty platter, it looks . . .
Eric Akis December 22, 2019
Eric Akis: Sumptuous Dungeness crab for all with bisque
Dungeness crab is sumptuous, but if you want to feed six guests a whole one each, it can be an expensive proposition. There is a way, though, to turn one large Dungeness crab into something that . . .
Eric Akis December 18, 2019
Eric Akis: Chicken Marbella a festive holiday dish for a crowd
The first time I tried chicken Marbella, 30 plus years ago, I found its flavour so intriguing that I immediately started musing about the origins of the dish. Since it contained ingredients such as. . .
Eric Akis December 15, 2019
Eric Akis: Holiday upgrade: prawn ring with trio of sauces
In December, during the Christmas “holiday season,” every major grocery store flyer will offer shrimp rings for sale. I know people buy them by the boatload, because at every potluck party I go to . . .
Our Chefs: Neha Lakhani
Chef Neha Lakhani brings fresh and innovative culinary skills to the art of baking inspired by classic training and world travels to various eateries as well as her own outfit, Patisserie Royale. An alumnus of Le Cordon Bleu Ottawa, Neha has learned the artistic aspects of bakery from Chef Christian Faure, Chef Herve Chabert, Chef Heinrich Stubbe at Stubbes Chocolates, Chef Fredrick Monti, Stephane Treand, Stephane Glacier, Jean Francois Arnaud, Peter Yeun, Martin Lipo, Sebastian Chavilliar, Martin Lippo and others. She is also Faculty /Trainer Chef for bakery at Le Cordon Bleu at GD Goenka School of Hospitality and also a member of the Indian Culinary Forum.
One can catch a glimpse of her life and her love for food through her social media platforms and Youtube channel where she loves to showcase her classic creations and the magic that she makes at her Patisserie Royale..
Trained in France and raised in the Bay Area, Pastry Chef Michelle Hernandez uses classical techniques to make the flavors of her native California dance at her fingertips. Her first retail concept, Le Dix-Sept Patisserie, opened in San Francisco’s mission district in October, where Chef Michelle offers botanically-based pastry and confections like nougat, Canelés, and Liege waffles, with oh-so-Californian flavor profiles including taro, black sesame, persimmon, and dragonfruit. Le Dix-Sept also offers custom cake design, similarly steeped in local flavors and inspiration from her Mexican and Guamanian heritage. Matfer Bourgeat USA got a look inside Chef Michelle’s cake making process in our latest Chef Spotlight video.
After many successful pop-ups, wholesale accounts, and partnerships, you’re opening your first brick-and-mortar location. Congratulations! Tell us about the shop.
I’m very excited to finally be opening the pastry shop on 18th street, right in San Francisco’s Mission district. We’re opening among many, many friends in the restaurant industry. It’s a neighborhood full of many talented chefs and bakers.
Tell us about your training. How did you come to be a pastry chef?
I started my training in France. I studied in Paris at Le Cordon Bleu. I always wanted to work in pastry, but I started my training in culinary, and I always wanted to have that culinary background. So I studied both. I did the Grand Diplome, and graduated at the top of my class. I went on to continue to live and work and study in Paris for many years. That’s where I got introduced to Matfer. Part of our kit at Le Cordon Bleu were these great tools that I had never seen before. I still have some of the tools that were in my original kit. They’re great, functional tools, made for Chefs.
You’re particularly well-known for your use of botanical ingredients in your work making your own natural colorings and flavors out of flowers, herbs, and fruits. What inspires you to do all this work yourself?
At Le Dix-Sept, I’m passionate about using botanicals. That means flowers, teas, cacao, honey. I just love the beautiful and healing properties of using plants in my pastry work. Today we’re using raspberry, rose, strawberries, and Ube. All these things have really bright colors in them, and they’re all natural.
That sort of start-to-finish process with your ingredients seems more common in cuisine than it is in pastry. Does your background in cuisine effect your perspective on ingredients?
I think that’s a really great point in the difference in detail that you find in cuisine, handcrafting your own flavors A-Z, even flavoring your own salts. I think that’s why I have a point of view around that, in pastry, because of my culinary background. I’m able to merge the two. Because there are so many techniques that you learn in cuisine that apply to pastry. When I’m roasting strawberries for a cake, I’m trying to dehydrate them and concentrate the flavors it’s similar to how I would think about caramelizing onions.
What are some specific things you have to pay attention to when using natural colorings like this? For instance, using strawberries to color and flavor this buttercream?
There’s some chemistry there. You need to not add too much water. If I was to just blend strawberries and incorporate them, there would be too much water, and the buttercream won’t hold, won’t emulsify, and you won’t get a smooth finish. So what I wanted to do was just get the most flavor out while extracting the water. I cut them up and roast them in the oven without adding any sugar. I draw all the moisture out first, and then add the sugar. And you really have watch the sugar content, because as strawberry season progresses, you’ll have different natural sugar content in your fruit.
That sounds like a ton of work! What inspires you to go above-and-beyond with your ingredients like this?
At LeDixSept, I’m going through the process of creating pastry from start to finish, and controlling the flavors through the entire process. I really feel passionate about the fact that I want people to enjoy my pastry every day, and I want to feel good about what I make for people.
You have such a broad array of products you’re known for, from focaccia to nougat to Canelé de Bordeaux. But you’re becoming very well known in the Bay Area for you celebration cakes, with their distinctive botanically based color palates and waterfall designs. What draws you to cake making?
I love making things for people! Really the reason I love cake is because generally, you’re sharing it with people. And I feel super grateful to be creating a cake for important events, like weddings, anniversaries. I love when people keep coming back to me, and that’s what’s really important to me.
Chef Michelle used Matfer Pastry Bags, Pastry Tips, Elveo Spatulas, Spiral Whisk, the famous Nylon Dough Scraper, Offset Spatulas, and Flat Bottomed Mixing Bowls throughout her demo. Click here to find a local Matfer Bourgeat dealer, or shop us online.
Want more cake inspiration from Chef Michelle? Watch her full cake demonstration by signing up for a free four-day pass to the Pastry Arts Magazine Virtual Baking Summit!
Glacier Confection | Tulsa, Oklahoma
The founder of family-owned Glacier Confection has been billed as "Oklahoma's very own Willy Wonka," and it's not hard to see why: The cases are filled with dazzlingly decadent and colorful handmade treats in a dizzying number of flavors. They've even got special collections for cocktail- and coffee-lovers, plus about a dozen vegan-friendly options.
Don't miss: White chocolate fans will have their pick from some of Glacier's most colorful and exotic confections, including Yuzu, Tahini, and Peppercorn Rose bon bons.