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Bienvenue to the flavors of friends. I'm Katherine Kinley
This is Paris and not far from here at the top of the Champs Elysees is what is probably one of the most
Photographed monuments in the world the Arc de Triomphe
Dedicated to the glory of the victorious French armies of the revolution
It was commissioned by Napoleon in 1806 and it's just one of the many outstanding
Sites to be seen in this incredible city the Arc de Triomphe the world's largest triumphal arch is where we begin
By night or by day the Arc de Triomphe is a truly magnificent piece of 19th century architecture
Standing 50 meters high this most impressive monument provides an outstanding panoramic view of the Capitol
Considered to be the most beautiful Avenue in the world the Champs Elysees stretches from the Arc de Triomphe to the Place de la Concorde
It was Napoleon who commissioned the construction of this giant arch in 1806
in honor of the French fighting services
Inside the Arc are many magnificent sculptures and the tomb of the unknown soldier
The Arc de Triomphe is considered to be France's second most important landmark
during the French Revolution
The guillotine was set up in this square and it was not until after the execution of Louis the 16th
that it was finally renamed Place de la Concorde
Although the district of the Champs Elysees still remains a fascinating historical part of Paris
It has nevertheless become a major business area and center for luxury shopping
Just across the river from the Louvre Museum with its modern glass pyramid designed by the Chinese American architect
Lian Ming Pei is the world famous three-star Michelin restaurant
La Tour d'Argent
Chef André Le Laetit is about to prepare a favorite recipe
Salade Belle Ile
For this delicious seafood dish the ingredients are
fresh crab
rock salt
carrot fresh parsley and onion some bay leaves
peppercorns
Finely cut vegetables crab meat blanched tomatoes halved
A ring mold baby green asparagus mayonnaise
fresh tarragon
a variety of spring vegetables
finely chopped shallots
red dried coral
balsamic vinegar
crushed onion
crab claw meat
Metsuna and butter lettuce
To prepare the vegetables the onion is first of all peeled
The carrots are cut into even slices followed by the onions
Place the tarragon onions and carrots in boiling water a little salt for the seasoning
And the peppercorns a bay leaf is added to complete the seasoning
Once the water comes back to a boil the crab is placed in the water and cooked for four to five minutes
When the crab meat is firm, but tender it is removed from the pan and the flesh carefully extracted from the claws
The asparagus is prepared by scraping off the fine surface layer
The turnip is peeled and the carrots first of all cut lengthwise and then chopped into the finest pieces
In the same way the turnip is diced
Followed by the fresh green beans
Put the crab meat into a mixing bowl together with the beans
The chopped carrots and turnips
Now all the ingredients are mixed together
Next to the shallots pepper and salt are added the ingredients are combined again
A little mayonnaise is added to the mixture
Some balsamic vinegar is spooned onto a plate the tomatoes are added one by one
The tomatoes are added one by one
Balsamic vinegar is spooned onto a plate the tomatoes are added one by one
Little freshly ground pepper and salt are added and each piece of tomato is turned on both sides in the vinaigrette
The crab and vegetable mixture placed on top and refrigerated for one half hour
The mold is then very quickly turned onto the plate
A little vinaigrette is poured over it and the asparagus tip placed on top
A sprinkle of red dried coral to decorate
The mizuna and butter lettuce is placed on the plate
Some finely chopped shallots then a little salad dressing
The salad is then thoroughly tossed
And two more asparagus tips put to one side
The mixed salad is placed in the center of the ring with the crab on top
And another asparagus tip
Salade belle ille a delicious light starter for any occasion
La tour d'argent a family restaurant with nearly 300 years of history overlooks the river Seine and Notre Dame
La tour d'argent is known in particular for its duck dishes
Notre Dame, the Seine and Canal de Tour d'argent
When we return to the flavors of France
One of the best overall views of the Eiffel Tower is from the river Seine
Flowing right through Paris the Seine divides the city into two main parts the left bank and the right bank
And the right bank
Most of the 33 bridges that link the capital have replaced the original wooden bridges of the middle ages
Almost all are decorated with ornate sculptures or statues
A spectacular example of this is the alexander the third bridge now nearly 100 years old
The 800 year old cathedral of Notre Dame was built on the island known as Isle de la Cité
Situated just across the river the Tour d'argent restaurant enjoys an outstanding view of Notre Dame from its roof terrace
Chef André Laletti is about to prepare the house specialty
Duckling with a real difference
He begins with one shallon duck
The bird is simply prepared by adding some salt to the inside
It is then placed in a baking dish ready to be cooked in a hot oven for about 30 minutes
It is important that the duck is not overcooked
So it's taken out and the legs are removed and grilled for a few minutes while the chef begins the next step
The meat is carved into thin slices and the skin removed the breast of the duck is put to one side on a serving dish
And kept warm while the sauce is prepared
The body of the duck is cut into large pieces ready for the press
The pieces are placed in the perforated recipient of the silver press which will extract the blood and remaining juices from the body
For the sauce a small glass of cognac is added to the heated sauce
The duck is then placed in a bowl and the sauce is then poured over the duck
The duck is then placed in a bowl and the sauce is then poured over the duck
For the sauce a small glass of cognac is added to the heated juice from the meat
Followed by a full measure of port
Then it's all thoroughly mixed over a low heat together with the duck liver that has been previously passed through a blender
Then it's all thoroughly mixed over a low heat together with the duck liver that has been previously passed through a blender
To help the crushing of the duck a ladle of well-spiced consomme is poured into the press
The press is closed and turned slowly, but firmly to crush the body
And extract all the juices which filter directly into the sauce preparation
A little juice is spooned over the meat and the remaining juice is poured into another dish to be filtered one more time
The duck is now added to the sauce and cooked over a low heat for 25 more minutes
The sauce should be stirred constantly and the duck fillet turned from time to time
The duck fillet turned from time to time
The sauce is ready once it has reached a thick consistency
For the final seasoning a little rock salt and a generous measure of freshly ground black pepper is added
The duck is ready to be served
At La Tour d'Argent, a second service follows this one with the grilled duck legs and a side salad
At La Tour d'Argent, a second service follows this one with the grilled duck legs and a side salad
Canard Tour d'Argent, a traditional recipe that was created over 100 years ago
When we return, a stop at Place Vendôme, the location of Paris's most famous and exclusive jewelers
Stay tuned to the flavors of France
The royal square of Place Vendôme was built between 1687 and 1720 in dedication to Louis XIV
The central column was erected later during the reign of Napoleon I in memory of the Battle of Austerlitz
It is made from the bronze of the cannons captured during the battle
The buildings surrounding the square were used to house the royal academies, the mint, the royal library, and the palace for ambassadors
The former royal buildings now house the most prestigious names in jewelry and luxury fashion
The world-famous Ritz Hotel on the Place Vendôme is also renowned for its tea salon and American bar
Leading up to the Place Vendôme is the fashionable Rue de la Paix, originally named Rue Napoleon
Although not in the center of Paris, one of its finest and most fashionable restaurants is Le Pouet Catalain
Chef Olivier Brouillard is about to prepare Risotto Noir au langoustine, black Thai rice with fresh langoustines
The ingredients are three to four large langoustines
Olive oil, chicken stock, garlic, salt, onions, fresh cream, curry paste, black wild rice, curry powder, a diced red pepper
fresh ginger, Thai basil, coconut milk, lemongrass, dry white wine, butter, and lemon
The onions and ginger are first of all finely chopped up
Then put in a pan with a little melted butter
The curry paste is added
The chopped garlic
And the white wine
This is cooked quickly until the sauce is considerably thickened
To prepare the langoustines, first the shell is carefully removed from the body and it's put to one side, ready for frying
Fresh cream is added to the sauce as it cooks, followed by the coconut milk and finally the curry powder with a pinch of turmeric added
It's all mixed in well and cooked a little more
The wild rice, which has already been steamed, is quickly fried in a pan, the chicken stock added, and then a little butter
Once the sauce has thickened sufficiently, it is taken off the heat and thoroughly strained
All the sauce is carefully extracted from the ingredients
Meanwhile, the rice is turned with the butter and chicken stock
And then the chopped peppers are added to the sauce, followed by the basil and a little lemon juice
The mixture is allowed to cook for a few more minutes until the basil has softened
Now it's time to prepare the langoustines
First, a sprinkle of salt, then each langoustine is turned on both sides in the salt
Next, a little pepper is added, then into the heated olive oil
The langoustines are fried rapidly on each side for about 30 seconds, then placed directly onto a serving dish
The sauce, which has been cooking on a low heat, is spooned generously over each langoustine
A little rice is placed in the center
And voila, risotto noir au langoustine
After a delicious chocolate recipe called opera from our wonderful pâtissier chef, we'll be having a look at another opera, the Paris Opera House
Coming up next on the Flavors of France
With over 2 million inhabitants, Paris is one of the most densely populated cities in the world
The city itself is divided up into 20 districts known as arrondissements
However, the main business area of the capital is located in the center, not far from the Champs Elysees
A magnet for people from all over the world, Paris has grown into a truly cosmopolitan city
The one tradition that has never changed is gastronomy
One of today's pâtissier masters is Le Notre Chef, who is about to prepare a rich coffee and chocolate cake called opera
For this recipe, the ingredients are white eggs, almond meal, flour, castor sugar
Break the whole eggs into a mixing bowl, then a few spoonfuls of the almond meal are added
The flour is next
All the ingredients are thoroughly mixed together by hand, then allowed to thicken with an electric mixer
The egg whites are carefully separated into another mixing bowl
Sugar is added, and it's all mixed together by hand
When thoroughly blended, the mixture is then added to the flour, almond meal, and egg mixture
Again, it's all thoroughly mixed together by hand
The cake mixture is finally spread onto a large baking tray and put aside
The filling is to be coffee buttercream, chocolate buttercream, chocolate ganache, and coffee syrup
The cake base has been cut into equal portions for each layer
On the first layer, the coffee syrup is thinly pasted all over
A layer of coffee buttercream is piped on top, starting with the borders and then filling in the center
None of the cake is left uncovered
A second layer of cake is placed on top and pressed into position with a metal plate
Now the grease-proof paper is carefully removed, and another coating of coffee syrup is added, followed by a coating of the chocolate buttercream
Another layer of cake is firmly pressed down, followed by a coating of coffee syrup
Then another layer of the coffee buttercream, and a generous coating of the chocolate ganache to finish
An extra fine piping pen is used to add the words opera
Some delicious caramelized roses add to the finishing touches and complete the decoration to a truly irresistible patissier's delight, opera
Set in the heart of the city is the Paris Opera House, one of the largest and most magnificent theaters in the world
This architectural masterpiece is one of the numerous outstanding monuments and works of art, which make Paris one of the most gracious cities in the world
Hello and bienvenue to the flavors of France, I'm Catherine Kinley
Not far from here is the river Seine, and if you've got the time, what better way to see some of the greatest monuments of Paris than by riverboat
It's called Les bateaux mouches, and these boats operate by day and by night
A trip in the evening is both spectacular and romantic
All along the river, the monuments are all brightly lit up, and dinner served by candlelight
That's where we're going to start our visit to Paris, and later, a stop at the world-famous gourmet food shop Fauchon, established nearly 150 years ago
A five-minute walk from the Eiffel Tower will bring you to one of the embarkation points for the bateaux mouches
These riverboats take millions of tourists every year on an historical trip up and down the Seine
The excursion lasts approximately one hour, which allows the visitor to take in all the major sights along the river
Open air in the summertime and equipped with glass roofs for the colder seasons, these riverboats operate all year round
And one of the grandest sights they offer is this replica of the Statue of Liberty
The real Statue of Liberty was modeled for the United States over 100 years ago
The city of Paris today has 33 bridges that cross the Seine
It takes 13 of them alone to connect the two islands of the river, the Île de la Cité and the Île Saint-Louis
In the Middle Ages, the bridges served as meeting places for day-to-day gossip and for doing business
The longest and oldest bridge in Paris, dating back to 1578, is ironically called Pont Neuf, which means the new bridge
The richly decorated Alexander III Bridge was built in 1896 for the world exhibition
But even more than its bridges, Paris is known for great food
And the most famous gourmet food, wine and delicatessen shop in Paris is Fauchon
Established nearly 150 years ago by Auguste Fauchon, the quality and rarity of all its products have made this establishment one of the most exquisite in the world
A native of Normandy, Auguste Fauchon left school at a very young age and moved to the capital where he began selling his fruit and vegetables from a small van at the Place de la Madeleine in the heart of Paris
The shop still stands there today
On the death of Auguste Fauchon in 1938, the business was booming
But for luxury food products, the 10 years that followed were far from prosperous
Not long after the war, the business was acquired by Joseph Pilosoff, who carefully maintained the philosophy of quality and rarity established by its founder
This tradition is still maintained today
A delivery of exotic fruit and vegetables from countries all over the world arrives every week
Managed today by the granddaughter of Joseph Pilosoff, Fauchon is much more than a gourmet food hall
Specializing in every aspect of gastronomic luxury, it also boasts an impressive wine cellar, restaurant, caviar bistro, has a remarkable catering service for any occasion, and sells fine tableware of its own creation
With a total of 20,000 different products to offer, 4,500 are exclusively made by Fauchon
Food can be found here to suit almost any palate and every occasion
Present in over 40 countries throughout the world, including the United States, Fauchon has an annual turnover in the region of 270 million francs, a third of which comes from exportation
The success story of the fruit and vegetable trader from Normandy is a unique one in the world of gastronomy
Sidewalk cafes and bustling streets are typical of Parisian life, a glimpse of everyday French lifestyle, and to follow an outstanding chef who believes that the truth about his cooking secrets lie in the name of his restaurant, Enficlès
That's next on the Flavors of France
Stretching from the Arc de Triomphe at one end to the Place de la Concorde at the other, the Champs-Elysées is forever busy by day and by night
Lined with trees, luxury shops, cafes and restaurants, it is a favorite place for both Parisians and tourists
Not far from the Champs-Elysées is where Chef Philippe Grout has established his two-star Michelin restaurant, Enficlès, after having been the second chef to Joel Roubouchon for 10 years
Philippe Grout is about to show us how to prepare truffled calf foot with fragras. For this recipe you'll need calf foot, leeks, carrots, turnips, cloves, fresh truffles, mushrooms, onions, and both stick and root celery
Here are the vegetables all diced, whole truffles and juice, duc fragras, truffles soaked in olive oil, light cream, and some white fort
Place the calf foot in a pan with an onion, a bouquet garni, the carrots and leeks
Cover with water and begin cooking slowly for approximately three hours
Add some of the olive oil to a heated pan, the finely diced vegetables, then the truffle juice. Cook quickly for about three minutes
Truffled calf's foot is one of Philippe Grout's outstanding creations
The mixture should be turned all the time
To make the fragras cream, first take a small quantity of the juice from the cooked calf
Next, place the fragras into a mixing bowl and then add the juice
Now the light cream is added to the fragras
And then the white fort
Finally the truffle juice is poured in
All these ingredients are mixed well together until a light creamy consistency is achieved
Remove the calf foot from the pan and begin cutting it into small chunky pieces, which will eventually be added to the diced vegetables
In the final phase, the vegetables are placed in the serving dish, and then the finely cut calf is added
Now a little more filtered truffle juice is poured over the meat and vegetables until they are completely covered
The dish is then put into the refrigerator to solidify into a jelly
Once the jelly has set, a small wooden stick is placed across the dish in preparation for the final step
The fragras cream is carefully poured over one half the dish, a final drop to cover completely
The slivers of finely cut truffle are added decoratively, and the wooden stick is then carefully removed before serving
Truffled calf's foot, not just artistic, but delicious
Paris is also associated with luxury and fashion. A great many of the hautes couture houses are to be found on the exclusive Avenue Montaigne, just off the Champs-Élysées
That's where we'll be doing a little shopping when we return to the flavors of France. Stay tuned
Situated in the refined 8th arrondissement of Paris, the famous Avenue Montaigne, named after the 16th century writer and philosopher, hosts many of the most distinguished names in fashion
When it comes to fashion accessories, Hermes is the first that comes to mind, renowned particularly for its silk scarves, shoes, and luggage
The Hermes symbol of the horse-drawn carriage dates back to its founder, Thierry Hermes, who was originally a craftsman of harnesses
The 1920s saw the beginning of the firm's fashion accessory manufacturing. The creation of the House of Christian Dior goes back 50 years
Christian Dior himself was an enthusiastic stylist who presented his first collection in 1947. It was said to have revolutionized the fashion industry
Over the following 10 years, the House of Dior developed its perfume, fur, shoes, and hosiery collections. And in 1955, Mr. Dior took on the one and only assistant he ever had, a certain Yves Saint Laurent
The masters of the perfume and jewelry world are to be found at the Place Vendôme, a unique square dating back to the late 17th century
During the revolution, the statue of Louis XIV was pulled down and replaced in Napoleon's reign by the column we see today, in honor of the army
Founded in 1932 by a young and talented Italian lady, Nina Ricci has become, in space of half a century, one of the most prestigious names in French fashion and luxury goods
Highly skilled personnel, advanced technology, and a strict policy for quality have led to a worldwide network of 35 boutiques and a presence in 130 countries
Not far away, Chef Philippe Grout is about to prepare a delicious recipe of poached ham from the Bres region with fresh herbs
To cook with a hand, we need a variety of spring vegetables, such as mushrooms, sweet peas, young carrots, green beans, turnips, some salt
cardamom grains, fresh milk, olive oil, a bouquet garni, and star anise. The herb mixture is marjoram, tarragon, chavi, dill, mint, basil, and coriander
To prevent the skin from breaking, a little olive oil has been brushed on beforehand. The bird is then sealed and tied up to keep in all the fresh herbs while it cooks
Now salt is added to the pan of water, then juniper berries, an onion, chicken stock bones, and the bouquet garni
Finally, the bird is added to the pot, ready to be poached, and a cloth is placed over to seal in all the aromas
When the bird is cooked, some of the juice is taken and put in a pan. A little olive oil is added, and the spring vegetables
A little milk is added and the vegetables cooked until they are just tender
A little coriander is sprinkled on for a final touch
When it is ready, the chicken is removed from the pot and placed on the serving dish, ready for the vegetables
The tender vegetables are now placed around the bird decoratively and then covered with the sauce
And finally, a little more coriander for decoration
When this wonderfully aromatic bird is sliced open for serving, the gourmets will confirm that the result is really quite an outstanding culinary experience
Still on the gourmet trail, another great dessert in just a few moments, and then Paris by night, when we return to the flavors of France, so stay tuned
Nightlife is to be found everywhere in Paris, and early evening often begins with a stroll along the beautifully lit Champs-Elysées for window shopping or choosing a restaurant
Across the Seine, the old Latin Quarter is of course a favorite night spot for many. The narrow streets are filled with hundreds of little restaurants and sidewalk cafes of all nationalities, each offering its own local specialty
Despite the pressures of modern society, wining and dining in the evening is still an important part of Parisian life
Nightlife does not come to a close after dinner, from nightclubs to late night movies, the choices are many, but what better way to complete the evening than by taking in one of Paris's many music hall shows
One of the oldest theaters here, the Moulin Rouge is still among the most favorite today. For those with a weakness for dessert, our next recipe will be assured of success
Le Succes. The ingredients are eggs, almond buttercream, crushed almonds with sugar, icing sugar, fresh milk, granulated sugar, egg white, crushed almonds, a fine piece of chocolate to decorate
To make the meringue base and second layer, we start by separating the egg whites, which are poured into the mixing dish
Now some of the chopped almonds and sugar is added. This is all mixed together and while still mixing, some of the sugar is added
When the mixture is stiff, it should be hand mixed a little further. Some more chopped almonds and sugar is added at this point and mixed in thoroughly
The remaining chopped almonds are finely mixed in. A little milk is poured in and the final mix completed
The prepared meringue is put into a piping bag and the meringue base prepared
And now for the cake mixture. The buttercream is vigorously mixed and the chopped almonds with caramelized sugar added
This mixture is also put into a piping bag and piped onto the meringue base. A second meringue layer is placed on top and gently positioned to make sure that the cake mixture is evenly spread out
The side of the cake is then covered with the remaining mixture
And smoothed and flattened all around. Icing sugar is then generously sprinkled on top
The final trimming is made all the way around. The sides are covered with the remaining chopped almonds and caramelized sugar
And as a final decoration, a dark piece of chocolate is placed on top. And voila, le succès!
The nightlife has always been a major attraction of Paris, dominated by the capital symbol, illuminated from dusk until midnight
It is, without a doubt, one of the many magical facets of this romantic city. The first visit to Paris is rarely the last one
Hello and bienvenue to the Flavors of France. I'm Catherine Kinley. There is no disputing that the view of Paris from the observation deck of the Eiffel Tower is considered to be one of the most romantic in the world
However, today one of the best overall views of Paris is from the upper floors of the modern skyscraper La Tour Montparnasse, where we're going to take you in just a moment. And then, a little more Parisian sightseeing
Montparnasse Tower is a contemporary office block, 59 stories high. At the turn of the century, known as Bohemian Montparnasse, this district was a favorite meeting place for avant-garde artists and intellectuals, such as Jean Palsotte, James Joyce, and Ernest Hemingway
Not far from Montparnasse is the famous military hospital Les Invalides, built in the 17th century. The millions of tourists who visit Paris every year are also attracted by the main political institutions, such as the National Assembly
Formerly known as the Palais Bourbon, the National Assembly was built in 1722 as a palace for one of Louis XIV's daughters
A 10-minute walk from the National Assembly takes us to the River Seine, where the famous riverboats provide sightseeing tours all year round
Overlooking the river is the beautiful Gothic Cathedral of Notre Dame. Begun in 1163 under the reign of Louis IX, Notre Dame took 150 years to build
Another of the capital's many outstanding monuments is the Paris Opera House, set in the city center. The creation of Charles Garnier, this Napoleon III-style building, was begun 130 years ago and is the largest opera house in the world
Since 1989, it has been the home of the ballet
A brief walk from the opera takes us to the superb Place Vendôme, displaying some of the most remarkable 17th century French architecture
A few blocks away, the Louvre houses one of the most famous art collections in the world
Wining and dining is an integral part of Parisian social life. You'll find almost every other doorway is a restaurant or café
A favorite spot for Parisians is the Place du Trocadéro, now an art museum with its beautiful fountains, large square and magnificent view of the Eiffel Tower on the opposite side of the river
On the western edge of the city, in the Bois de Boulogne, is the outstanding restaurant, the Prix Catalan, where chef Olivier Broulard is preparing a delicious carrot terrine with cumin seeds
The ingredients are orange zest, some olive oil, red pepper, cumin seeds and garlic, fresh carrots, black olives, an orange, gelatin, cheville, dill, basil, some salt and a selection of baby vegetables pre-cooked for the final dish
To begin this light and easy recipe, the carrots are peeled
They are then chopped up evenly into thin slices
The carrots are placed in a saucepan and put aside
The orange is cut in half
The juice is extracted
And then poured over the carrots
Some olive oil
And water is added, followed by the cumin seeds and the garlic
A fairly generous helping of salt and pepper is added
The ingredients are covered with grease proof paper and a lid
And the dish is placed into the oven to steam
The layers of gelatin are then carefully separated and placed in cold water, then into hot water to soften
They are squeezed of excess water
The casserole dish is removed from the oven and the gelatin heated very gently to become slightly liquid
The warmed gelatin is now added to the carrots and thoroughly mixed in, making sure that it's equally distributed
For the final preparation phase, the carrot mixture is placed in a special terrine shaped dish, which has been layered with oil grease proof paper
The carrots are flattened down to give the terrine a compact shape
The preparation is then left to cool overnight in the refrigerator
The terrine is now carefully eased out of the dish with the help of a sharp pointed knife
The grease proof paper is removed and a generous slice cut for the final dish
A little vinaigrette dressing is added to the vegetables, which are then decoratively placed around the terrine
A touch of red pepper to finish and the result is a delicious light starter for the summer
Carrot terrine with cumin seeds
Bon appétit
The Paris district for artists is of course Montmartre
Many great painters such as Van Gogh, Monet, Toulouse-le-Trec and Picasso are all part of Montmartre's history
The village square today is still the meeting place for artists and that's next when we return to the flavors of France, stay tuned
Moving across the river past Notre Dame and heading towards the northern part of the capital is one of the oldest parts of Paris
and indeed one of the most popular districts for both tourists and Parisians
Set on a hilltop is the now arty district of Montmartre, recorded so many times in history
As early as the 12th century, this hill was the site of a powerful Benedictine monastery, which was razed to the ground during the French Revolution
In more recent times, Montmartre became a small vine growing village
Today it owes its international fame to the artist colony that settled on the hill before the turn of the century
attracting not only painters but also singers and writers
Montmartre also attracts artists from all over the world
The Basilica of the Sacre Coeur is one of Paris' most notable landmarks
At the two-star Michelin restaurant Amphiclès, Philippe Gault is about to prepare an irresistible lobster recipe
Easy to make and ideal for any occasion, this recipe is called Fricassee Domaine aux Champignons
The ingredients are one fresh lobster, tarragon, a bouquet garni, some cloves, mushrooms and chives, some butter, salt, cayenne pepper, white pepper
olive oil and a glass of cognac
The bouquet garni and vegetables are placed in a court bouillon or stock
The fresh lobster is added to the pan and when the stock is brought back to the boil, the lobster is left to cook until tender
The lobster is then removed, the excess stock drained off and is now ready to be cut
On a large chopping board, the tail of the lobster is first flattened out, then cut lengthwise
The lobster is now prepared for the next step by removing all the waste matter from each half of the shellfish
The lobster is then cut into fairly large pieces, still with the shell, and the pieces are quickly fried
At this point, the finely diced vegetables are added to the pan and cooked briskly over a moderate flame
stirring all the time
The cognac is added and all the ingredients are well combined
To extract optimum flavor from all the vegetables, they're placed into the pot according to their cooking times
Zucchini, a finely chopped carrot cut to correct size, next a stick of celery
Philippe Groult demonstrates to us the correct cutting procedures with one large onion and a piece of celery root
All these vegetables give the dish a rich variety of tastes
The girole and cep mushrooms are cut up but into larger pieces because they require less cooking time
Actually, any variety of mushroom can be used depending on the season
The shallots are finely diced like the other vegetables, followed by the fresh tarragon
And finally, the chives
The mushrooms, shallots, and herbs are added to the oil and butter which has been heated in the pan
They're sauteed for several minutes
The ingredients are stirred constantly until tender and golden brown
Pepper and salt are added to adjust the seasoning and the ingredients cooked for a further three to four minutes
Once ready, they're kept warm while the lobster is removed from the other saucepan for the final preparation
The claws are cracked open as well as the main shell and the flesh carefully removed
Each piece of the lobster is now set on the plate
The mushroom mixture is added
A little herb for decoration and voila, fricassi de mer au champignon
Coming up, we visit part of the Paris region known as Ile-de-France for spectacular medieval horse show
And in our next recipe, the combination of mustard and cider
We'll see all that and more when we return to the flavors of France. Stay tuned
The Paris area is surrounded by several departments which make up the region known as Ile-de-France
In the department of Seine-et-Marne, situated about one hour's drive southeast of Paris, is the beautiful medieval town of Provence
Where traditions from the Middle Ages are still a part of everyday life
For many centuries, Provence was the capital of the powerful counts of Champagne
One of the most popular events from the Middle Ages is, of course, jousting
At Provence, on special occasions, experienced horsemen reenact this 800-year-old tradition in full medieval costume
In the past, jousting competitions were not only held to entertain the village people, but to test the strength and prowess of rival lords
The counts of Champagne adopted Provence as their capital
And it became one of the most prosperous and influential market towns throughout France, attracting craftsmen from the whole of Europe
It was not until the 14th century that Provence began to be overshadowed by growing towns such as Paris and Lyon
The city's prosperity was also severely affected by the outbreak of the Hundred Years' War
The symbol of Provence, as seen on many of the costumes, is the rose
Its history also dates back to this period when Edmund of Lancaster and a brother of the King of England married the widow of the Count of Champagne, Henri le Gros
It was the English lord who introduced the red rose as the emblem of his military arms
The golden age of Provence, which began in the 10th century, has undoubtedly left an everlasting impression
And the department of Seine and Marne still thrives today on its tourist industry and local products
Only an hour's drive from the French capital and closely bordering the Champagne region, this outstanding area prides itself not only on its historical past, but also on its gastronomic heritage
Tucked away in its rolling countryside are numerous hotels and restaurants
A delicious local specialty is prepared at the restaurant La Chanier, where chef Christian Berton is about to prepare poulard au cinder et moutard
For this recipe, the ingredients are a young hen or chicken cut into large pieces
Some finely chopped onions, diced leeks, diced carrots, mustard, ground pepper, some salt, cream, and finally, duck fat
Several spoons of the duck fat are put into a heated frying pan
Once the duck fat is hot, the chicken pieces are added
The meat is turned repeatedly and fried until golden brown on each side
A little salt is added to season, followed by some freshly ground pepper
The chicken is cooked for a few more minutes, then put to one side
The residue from the chicken is now used to cook the carrots, the leeks, and finally the diced onions
The vegetables should be stirred constantly and fried quickly until just tender
A little more duck fat is added and then the pieces of chicken
All the ingredients are cooked for several minutes on a moderate heat so that all the flavors are well combined
A little more ground pepper is added to adjust the seasoning
Once the chicken and vegetables are finely ready, a generous measure of cider is added, which constitutes the base for the sauce
A few grains of pepper are added for a little extra spice
The chicken and vegetables are brought to a boil and when thoroughly cooked, the stock is drained off and put to one side for the preparation of the sauce
Whipped cream is now added to the stock, followed by a generous helping of local mustard
The stock mixture is stirred constantly until the sauce begins to thicken
The chicken is served with the vegetables used in the preparation, presented in decorative cup shapes. Delicious!
We travel back to the heart of Paris and take a stroll through the Latin Quarter of Saint-Germain-des-Prés,
an area greatly favored by intellectuals and writers such as Jean-Paul Sartre. That's next on the flavors of France
One of the oldest districts of Paris, Saint-Germain-des-Prés, is part of what is known as the Latin Quarter
This name was given to the district because teaching was officially carried out in Latin up until the French Revolution
The artistic and intellectual atmosphere can still be found in famous cafés such as Les Deux Margot, a favorite haunt of Jean-Paul Sartre
The Latin Quarter is also renowned for its numerous churches, the oldest of which date back to the 8th century
Not far from here is Paris' leading pâtissier, Le Notre
One of their most popular creations is Hauts-Folles-Aneige
For this egg and vanilla custard dessert, the ingredients are caramelized sugar, granulated sugar, egg whites, vanilla custard or cramon glaze, praline, eggs
To begin, each egg white is carefully separated from the yolk
Then the egg whites are mixed in a blender until extremely firm
Granulated sugar is added
The sugar and egg whites are carefully mixed together and poured into a piping bag
And piped into individual forms
A few dried pieces of crushed praline are sprinkled on top for a little extra decoration
The heated caramel, made from sugar and water, is then artistically poured over each portion
Pour the cold cramon glaze around each egg
And voila, Hauts-Folles-Aneige!
Reviving historical traditions is very much a part of life, not only in Paris, but in all of France
The medieval pageant staged at nearby Provins enables the people of Paris and the adjacent departments to relive and enjoy their colorful heritage
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