Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety?
I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Si tu ne changes pas tes plumes, tu ne t'envoleras pas!
Well, of course I do!!!!! But only in the evening at dinner (or *supper*, as the Quebecois say).
Water’s for when I’m traveling.
I’m the one who cooks at home, and I often plan the dish around the wine I feel like drinking. I’ve got about 500 bottles from all over in the cellar—plenty of choices.
Preferences? Not really, except for a few wines I don’t like: Gros Plant from Nantes, Muscadet—basically, wines that are too acidic—and Champagne (I’ve never understood why people put bubbles in wine).
I’ve had good wines everywhere, and bad ones too. I don’t know much about Australian wines; the only ones I’ve tried were on a plane, and they weren’t great (but then again, French wines served on planes aren’t great either).
The worst wine I’ve ever had was in Syria, in Maalula. I visited a convent (St. Thecla) where the nuns made wine and offered me a taste. It was pretty much pure vinegar…
When you talk about grape varieties, in France, wines aren’t classified that way because most are blends of several grapes. The only place where wines are really labeled by variety is Alsace (Riesling, Gewürztraminer, etc.). Some small producers in the Languedoc also sell single-varietal wines. They’re unpretentious, but you can sometimes be pleasantly surprised.
Shiraz is the same grape we call Syrah in France—it’s used in Châteauneuf-du-Pape and Côte-Rôtie (Rhône Valley).
The women of Quebec will envy yours 🙂, she’s lucky to have a foodie like you.
He adds bubbles to the wine to help digestion 😉 I also don’t like champagne—too expensive for what it is. Here, a bottle of champagne costs at least $60, so I’d rather buy several bottles of wine with my $60.
The wine served on planes is really basic, like table wine (plonk). If you ever get the chance to try an Australian wine, I’d love to hear your thoughts—do you think you can find any where you are?
One of my uncles used to make his own wine—disgusting, really not good. In my opinion, it’s not worth making your own when you can get great bottles for little money.
In Australia, they can’t pronounce "syrah," which is why they call it "shiraz."
Si tu ne changes pas tes plumes, tu ne t'envoleras pas!
Like Christian, I really love wine and always have 300 to 400 bottles in my cellar.
I drink it almost every evening with dinner, mostly red wine.
I enjoy all kinds of wines and regularly visit my favorite wine merchant to taste them, which lets me discover new wines and sample others that are too expensive for my budget.
Because of the prices, I no longer buy Burgundy and much less Bordeaux—I’ve switched to wines from the Southwest and the Rhône Valley.
Due to my location, I also have quite a few Loire wines.
For aperitifs, I like sweet wines, such as Coteau du Layon (Loire) or Jurançon (near Pau).
As Christian mentioned, in France, we don’t classify wines by grape variety but by appellation.
Appellations are quite complicated—there are geographic appellations (Bordeaux, Burgundy, Alsace, etc.) and official appellations.
The most prestigious is AOC (Appellation d'Origine Contrôlée), which is assigned to a defined area with specific constraints (yield per hectare, chaptalization, etc.).
AOCs are managed by the INAO.
There are two other less prestigious appellations: VDQS (Vin Délimité de Qualité Supérieure) and *vin de pays*.
More info here (among others): http://fr.parisinfo.com/rub1146.html&id_article=856
I also drink wine every day, in moderation.
But I only drink good wine—I have a wine merchant who selects his bulk wines with as much care as his grand crus.
I’m right near famous wine regions, except for Beaujolais. I love them all, but my preference goes to Burgundy wines.
I’ll leave the technical side to the guys on the forum. I haven’t finished my oenology courses yet, so for now, I’ll just talk about flavor, pleasure, and, as the Americans say, "the French paradox." We drink wine, in moderation, and it protects us from heart issues..........pleasure and health—what could be nicer?
I also really enjoy drinking champagne. I find it makes women’s eyes look more beautiful and gives us a kind of confidence, a certain ease..........
Rereading myself, I realize my sentence might make it seem like I’m interested in women’s eyes—far from it! It’s just poetry.
There you go, josaline—did I answer your question?
I have some Québécois friends who aren’t opposed to it either...........
As for foreign wines, I’m clueless.
I know Spanish Riojas, which remind me of Bordeaux,
but honestly, for now, I won’t buy foreign. Our winemakers need support.
That was my little civic moment!!!!!!!!!!!
Cheers
carpe diem bien heureux celui qui sait rire de lui-même il n'a pas fini de s'amuser....
Without wanting to sound protectionist, we should support French winemakers who are going through a tough crisis... Why not try the wines from Languedoc? They’ve really upped their quality game, and the idea of *terroir* still means something there!!
Otherwise, there’s good wine everywhere, but a lot of it tastes the same and lacks "personality"... some wine-makers are churning out the same stuff from Napa to Mendoza, via Bordeaux!!
"Au milieu de l'hiver, j'ai découvert en moi un invincible été" Albert CAMUS
Thanks for the link, I’ve saved it to my favorites.
Unfortunately, I don’t have the space for a wine cellar, but it’s something we’ll consider for our next house.
I imagine you buy about three bottles of the same kind—one to enjoy now and the other two at intervals of a few years. You probably have a book where you take notes to track how your wines evolve.
Si tu ne changes pas tes plumes, tu ne t'envoleras pas!
We only drink wine on weekends or during celebrations—it’s really exceptional for us.
My husband and I mostly go for Merlot (our first choice) and Bordeaux wines. We love red wine.
However, for our French friends, here’s a site where you can see the prices we pay for our wine. Don’t try to compare it to what you’d pay in your country versus ours—after all, you live with the value of the euro, and we live with the value of the dollar.
www.saq.com
You’ll be shocked by some of the bottle prices.
And now, a site where you can convert the amount to euros:
http://www.atmonde.com/convertisseur.php
Some people like boxed wine (cartons with a bag inside that hold the equivalent of maybe 4 bottles).
On the other hand, my husband makes his own wine (which is trendy here in Quebec) using kits—it’s way simpler than dealing with grapes and all that. We make Merlot, and I can tell you it’s really good—even visitors of French descent love it.
Oh, and we’ve had a habit for years: when we buy a bottle, we go to the SAQ website, print out the descriptive sheet, and put it in a book along with our impressions and the occasion we drank it. It’s a lot of fun!
I don’t agree with you—you say it’s trendy to make your own wine here. If that were the case, explain to me how there are 400 branches across Quebec, plus agencies for remote regions and places like La Maison des Futailles where you can bottle your own wine. I don’t think there’d be so many stores if it were really as trendy as you say to make your own wine.
Real wine lovers don’t drink homemade wine.
Here in Quebec, more and more people are drinking wine, and we’ve got a lot of wine connoisseurs—some even have wine cellars.
I’m not judging how you drink homemade wine, but let’s not say it’s trendy here to make your own. I think it’s just a minority of people, that’s all.
Si tu ne changes pas tes plumes, tu ne t'envoleras pas!
When I say it's a trend, everyone should understand that it doesn't concern all Quebecers. It's like low-rise pants (also called "muffin top" fashion)—not everyone wears them, but you can't forget that they exist and are part of a wave.
I can tell you that in my circle, there are *a lot* of people who do it, and when you ask around at work or elsewhere, there's always someone who has a relative who makes their own wine.
Oh, some succeed, and others don’t. I’d say there are *so* many.
I can even tell you that some people have wine made for weddings or other receptions. There are places where you prepare your wine, and they handle the brewing, etc...
At the liquor store (SAQ), you can even bottle the wine you choose.
Oh, that doesn’t stop people from buying wine too—you go out sometimes ;-) You give it as gifts, you bring it when you go out to eat at a restaurant or elsewhere, etc...
It’s true that people buy a lot of wine, but you can’t turn a blind eye and say it’s not common to see people making their own.
When I say it’s a trend, it also means it’s a new craze that’s arrived here in Quebec.
I can tell you that the wine we make... it’s equivalent to many of those little bottles under $15 that you buy at the SAQ.
And don’t think that the French drink grand crus every day either...
Yes, the "wine makers," including the infamous Michel Rolland who imposes his tastes—and particularly those of Mr. Parker. You can see the latter at home in the film *Mondovino*: his personal tastes are, well, *toilet-level* (sorry for the expression, but I can’t think of anything else). This man has become the guru of wine. The result? Wines that all taste the same, from one end of the planet to the other, and the pressure on some producers to bend to his will or risk not being able to export.
The latest idiocy, this time from those who govern us: allowing wood chips in vats to give the taste of oak barrels. The next step will probably be replacing the chips with liquid extract. We usually say a wine with this overly woody taste is "barrel juice," but soon it’ll be literal.
Anyway, thankfully, there are still plenty of winemakers (in fact, the majority) who do things the right way.
I stand by what I wrote earlier unless you’ve got stats to prove me wrong!!! The only info I have is the number of places where you can get bottles of wine. If there were a trend like you say, I think there’d be a lot of closures.
I can tell you that this wine we make... it’s equivalent to many of those little bottles under $15 that you buy at the SAQ.
Here again, I don’t agree with you—a homemade wine isn’t the same as a bottle bottled at the producer’s. First, the must or powder used to make homemade wine contains way more sulfites and preservatives, so it’s a lot more chemical.
Don’t believe that the French drink grand crus every day either...
I don’t believe anything—I never even brought up this topic. You’re the one talking about it, not me.
Si tu ne changes pas tes plumes, tu ne t'envoleras pas!
Yes, sodium sulfite—everyone uses it now. I use it to make my own photographic developer.
No, we don’t drink grand crus every day, but personally, I buy wine and wait several years before drinking it. If we’re talking about wine prices, a bottle I bought for 7–8 € five years ago would cost 20–25 € today.
It’s a better investment than stocks, but I drink my investment.
I know they make some wine in Canada, and I tried "ice wine" a long time ago—brought back by friends who’d been to Toronto—but I only have a vague memory of it. But when you talk about "Making your own wine with kits"...
I don’t get it.
Me neither, I don’t drink fine wines every day—I can’t afford it. If I had a place to store my wines, I’d do the same thing as many people: buy a case and taste them at intervals over a few years.
You’re right to drink your wines—the investment is better off in your stomach than in your cellar. 😉
Si tu ne changes pas tes plumes, tu ne t'envoleras pas!
I just checked out SAQ.com, and even the most basic wines seem expensive: 20 Canadian dollars for a vin de pays from Hérault, which comes to 14 €. That’s over the top—here, for that price, you get something really decent, even in Bordeaux.
The price difference seems smaller for fine wines.
Country
France Region
Bordeaux Sub-region
Graves Category
Red wine Type
Still wine Format
750 ML Producer / supplier
André Lurton Appellation
Pessac-léognan Classification
A.O.C. Color
Red Alcohol percentage
12.5% Tasting note
Under the deep ruby color of its robe, this Pessac-Léognan offers aromas of red berries and vanilla, followed by hints of undergrowth and leather. It’s on the palate that it truly shines, with present but smooth tannins, supported by a refreshing acidity and a long finish. Food pairing
Perfect with beef fillet in forestière sauce, venison, garlic leg of lamb, and roasted rack of lamb in red wine sauce. Comment
Produced by one of the most respected winemakers in Bordeaux, André Lurton, this red Bordeaux comes from Pessac-Léognan. The wine is a blend of cabernet sauvignon and merlot.
Out of curiosity, how much does this bottle cost in France?
Si tu ne changes pas tes plumes, tu ne t'envoleras pas!
I drink wine pretty much every day with my evening meal—it’s my way to unwind and reward myself after a sometimes hectic day. And of course, any excuse is a good one to enjoy a glass of wine. 😉
I save a good bottle for the weekends and go for something more modest during the week, unless I’ve got guests, of course.
I really love the Languedoc region and California wines, like those from R.H. Philippe, which offers a great Cabernet Sauvignon and a Shiraz—they’re both excellent in my opinion. I’ve also grown to appreciate a California Pastiche wine.
Anyway, that’s what I enjoy.
Nourris tes qualitées et tes défauts crèverons de faim
A lot of people feel guilty about drinking wine every day—several customers tell me the same thing.
I think moderation tastes much better, but there’s nothing wrong with enjoying a glass or two of wine a day. It’s great for the heart and cholesterol! 😊
At my place, we have a lower-quality wine during the week, and on weekends, I savor a good bottle with family or friends. I really like R.H. Philippe too, but recently I tried a Rasteau Prestige Côtes du Rhône Villages—it wasn’t bad at all.
Thanks for your non-intervention.
Si tu ne changes pas tes plumes, tu ne t'envoleras pas!
I know, for some wines you really pay a high price compared to the same wine in your country.
I’ve had pen pals from Bordeaux and all over for years, and when they mention a wine they had for supper and I check the SAQ website to see the price to buy it... it’s often really expensive for us.
I once saw a wine that my pen pal from Réunion loved, which cost around $50 here, but I can’t remember the name. For him, it was a maximum of twenty dollars.
I also have a pen pal who buys wine directly from the producer, and it really doesn’t cost him much per bottle. He bottles it himself. He lives in Savoie.
On the other hand, I think we shouldn’t compare what the Canadian dollar is worth in France, etc. We live with the Canadian dollar, and you with the euro. Your salary is in euros, and ours in Canadian dollars. If we pay $30 for a bottle, you’d have to imagine paying 30 € to see what that feels like—would you buy it for a casual supper and buy it often?
As for the Merlot we make, I’ll tell you from experience, people often think it’s a store-bought wine. It’s not a great wine, but it’s good and smooth.
My husband makes some for my daughter, my son, and my mother-in-law. My father-in-law from Tours makes some too, and he hosts French guests once or twice a year, and they like it... it’s really good.
We don’t add preservatives because it’s drunk quickly, and no other junk either... You don’t have to, you know. It’s made with wine must.
Between you and me, have you really tasted it, and have you tasted it in many places to talk about this wine like that?
For those who drink wine every night, what wine do you drink?
We shouldn’t put down other people’s wines or talk just to criticize others’ habits. We’re sharing our habits and those of people we know.
Hey! Calm down!!!
I didn’t put anything down at all, and I didn’t say ANYTHING AGAINST the wine you make!!!
I just asked for an explanation, because here, private individuals don’t make their own wine unless they own a vineyard
At my place, we also go for a lower-quality wine during the week, and on the weekend, I savor a good bottle
I only drink good wines, but the prices range from very affordable to expensive—roughly from 3 to 20 euros per bottle.
I’m increasingly opting for biodynamic wines, which are very healthy, and you can find more and more excellent ones.
Big merchants like Chapoutier have fully embraced this trend in recent years. Their Bila-Haut "Occultum Lapidem" is a gem for a reasonable price: http://www.chapoutier.com/fr/vins/vin.cfm?id=59&reference=OCL0R0475200
You shouldn’t disparage other people’s wines or speak just to gather information rather than criticize others’ habits. We’re sharing our own habits and those of people we know.
Hey Diane!
Stop thinking I’m judging you—it’s really not the case at all. You’re misinterpreting what I write. I’m not going to rewrite the same lines two, three, or four times just to make my point clear! If you reread my posts, I never put down people who drink homemade wine. I only said that real wine enthusiasts don’t drink it and that it’s a minority of the population who make their own wine. That’s it!
You’re putting words in my mouth that I never wrote. Read more carefully because you jump to conclusions way too fast. I think you feel attacked by me, which really isn’t the case at all. I’m just sharing an opinion, that’s all.
I’ve often noticed that you speak for all of Quebec when it comes to your own lifestyle habits. Like I said before, if making your own wine were as trendy as you say, there wouldn’t be so many wine store branches across Quebec selling bottles.
Have a great day, Diane—no hard feelings!!!
Si tu ne changes pas tes plumes, tu ne t'envoleras pas!
You’re so lucky to drink good wine every day—France is one of the world’s biggest wine producers, which isn’t the case here in Quebec. We’re only just starting to have a few vineyards here since the climate isn’t really ideal for it. French wines are much more expensive here, which limits our consumption more and more to wines from other countries that are cheaper.
When you use the term "biodynamie," do you mean organic farming?
Si tu ne changes pas tes plumes, tu ne t'envoleras pas!
See you soon, peanut butter!
I don’t drink wine every day. Only with friends, on the occasion of some of our big weekend feasts...
On the other hand, I treat myself to a pure malt every evening after a hard day’s work (watching the ocean and trying to string a few sentences together on my Mac keyboard...)
Later!
An opinion is a personal view and can’t be objective (impartial), at least that’s my take ;)
But don’t let that mistake stop you from sharing your thoughts.
I never know, I have so much to say in this wonderful world, it's a shame I always find writing a bit tough sometimes. I went to English school when I was little, and this is what it’s done to me🤪—my French is awful, which is why I don’t write too often.
But I think I manage to make myself understood anyway!!!🙂
Si tu ne changes pas tes plumes, tu ne t'envoleras pas!
I’m not an English speaker at all, but one day my dad decided to move us to Vancouver for a while. I had to continue my studies in English, which really scrambled my brain 🤪
At least I can thank my dad for letting us experience such a beautiful part of the country… even if it left some linguistic scars 🙂
Si tu ne changes pas tes plumes, tu ne t'envoleras pas!
A kit to make wine.....
What's in this kit—some kind of wine extract you have to add water to?
I'd love to try it out of curiosity, but I don't think this kind of product would take off in France
First off, I still stand by my point—there are *so* many shops where they sell grape must for making your own wine and all the equipment. The number of shops... hard to catalog since it’s not a state-run thing. 😉
But I’m curious because you said, > 🤪
Have you *actually* tried it?
You know, we’ve made some wines we didn’t like either. I’m not saying all homemade wines are good. Some are great, some are meh, but when you talk about "real wine lovers," what do you even mean? 🙂
Do you consider yourself a real wine lover just because... you drink it often?
By the way, I don’t know what *your* definition of "trend" is, but for me, a trend is a new habit or way of doing things. Not everyone follows it, but it’s something new in life.
Like piercings are trendy right now, but I don’t have one in my belly button, eyebrows, or nose, etc.... yet it’s still a trend.
I’ll wrap it up like you did—no hard feelings.
About that line that said, >You shouldn’t assume all French people drink fine wines every day either...> I just meant that they don’t all drink fancy wine daily, and they’re not ashamed to admit it. That doesn’t mean they’re tacky or classless.
Opening a bottle of wine every night with dinner and finishing it... that gets expensive here in Quebec... AT LEAST FOR US.
I only know one couple who does that, and they usually drink vineyard wine.
On the other hand, I work as an orderlies’ assistant ("aide soignante" in France), and in my workplace, it’s rare for people to talk about having wine with every dinner (evening meal). The residents... or patients... they’re all ages and not autonomous... it wasn’t a habit for them.
We’re also part of several associations, and generally, they only drink wine on special occasions or weekends... during the week, I’d say it’s not *quite* a habit for Quebecers yet, but DON’T THINK I’M TALKING ABOUT ALL QUEBECERS. I’m just talking about the people in my circle.
It’s funny because we Quebecers argue among ourselves... like we don’t even live in the same country, as if we can’t really talk about customs. 😉
But you shouldn’t always feel targeted when I talk about Quebecers in general. You might not be part of the group I hang out with. 🙂
In the Cyberpresse article, I read about cardboard packaging: "This type of packaging is very popular in some countries, including Italy, where over 32 percent of table wines sold come in cardboard containers."
They forget to mention that in Italy, just like in France, what we call "table wine" or "cheap plonk" isn’t really consumed much anymore, and it’s become a marginal market.
However, it’s common in Italy to buy wine by the glass, where the vendor pours it from a large demijohn right in front of you. You get your bottles refilled, and some people even use plastic mineral water bottles.
Not long ago, I went to Venice where I rented an apartment for the week. Every day, I’d take my empty bottle to the nearby vendor who had excellent Veneto Merlots.
That must have been really enjoyable, and by the way, was it good wine?
The savings you made...
Just to see the difference between buying it in a store and directly from the producer?
I love merlots... you?
It’s true that it’s really expensive to open and finish a bottle all at once. A good wine costs around thirty dollars (or more), so at that price, we try to make it last as long as possible. And when we visit people, we don’t waste wine. That’s why I don’t buy it just for myself.
I have an uncle (hi Richard!) who’s a huge wine lover—he took courses, has a cellar with great SAQ wines, and even has his own wine-making equipment. One doesn’t stop the other; wine lovers don’t take themselves too seriously. They know they’re not making anything prestigious… It’s like loving to buy a beautiful painting from an artist—it doesn’t stop us from trying our hand at it.
In Quebec City, there’s a well-known shop, *La Boutique du Vin*, for those who want to make their own wine. They sell wine concentrates. Homemade wines still don’t come from the vineyards in our backyard. Gérard Depardieu, a true wine lover if there ever was one, said it’s amazing that people make their own wine. It makes the product accessible. And for eating with mac and cheese, it does the job just as well as a $30 bottle.
Pars bientôt pour la Guadeloupe et je me suis loué une villa. Je vais donc cuisiner. Par contre, je crains d être dépaysé face aux produits de la place! Avez…
Une petite enquête, car votre opinion m'intéresse: Dans quel pays d'Asie du Sud Est appréciez- vous le plus la nourriture (Thaïlande, Malaisie, Laos, Birmanie,…
Nous avons ramené du café en grains du Vietnam pour reproduire chez nous cette délicieuse boisson:) On a tenté de mettre les grains dans notre machine a…
Enmenez avec vous une petite rape. A chaque repas rapez sur votre plat une ou plutot deux gousses d'ail (l'ail indien étant petit). Excellente prévention…
Hi there, we’re heading to Cagliari for one night in April, staying at a hotel without a restaurant. Would you happen to know of a restaurant near Via Giuseppe Garibaldi for a typical dinner that’s not too pricey? Thanks.
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots?
I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Leaving in 15 days for Brittany, specifically the southern Finistère and Bénodet...
Tourists expected to boost the culinary restaurant industry!
Haven’t read the guide for latecomers yet, and I’m really wary of online reviews.
Where can I eat without getting ripped off, enjoy quality food—crêperies, seafood, nice atmosphere...
Thanks to all you savvy foodies!
The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE
I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France:
- If the menu includes pasta and ham, you start with the pasta.
- If the menu includes pasta with a meat sauce and fish, you start with the pasta too.
- Pasta is never a side dish for meat.
- It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations:
- People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*.
- The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE
What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes:
**Bolognese sauce**
In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza**
Before World War II, it was practically unknown north of Rome.
Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
Top 15 Brazilian eating habits that surprise the French 😮
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine.
We're based in Saint-Denis and are searching in that area.
Après l'âpre débat "Paella, avec ou sans chorizo ?", je vous propose de disserter sur le thème de "Gazpacho ou Salmorejo ?".
Suggestion de Hannnnah qui voulait torpiller le post Paella... 🤪
N.B.: On évitera de de divaguer vers des choses baptisées "gaspacho", genre "revisité", du type "gaspacho de courgette"...
Le gazpacho connaît une grande notoriété, assez récente d'ailleurs, au point de se retrouver en "briques" dans les supermarchés (alors "Gaspacho", avec S).
Le salmorejo est beaucoup moins connu, sans doute parce que ce mot est imprononçable par un non-hispanophone, au même titre que, par exemple, relojería...
Le gazpacho, comme la paella, peut être fait de multiples façons. Lorsqu'on circule en Espagne, on ne déguste jamais deux fois le même, d'un restaurant à l'autre. Les composants varient, la texture varie, du plus fluide au plus épais, avec ou sans "garniture". Toujours délicieux.
Pour le salmorejo, en revanche, il n'y a qu'une seule recette, et la voici, en copié/collé sur le post suivant.
En ces temps de confinement, il devient assez difficile de voyager.
Mais il nous reste encore cependant une façon de voyager : la table !
C'est pourquoi j'ai eu l'idée de cette nouvelle discussion. Vous qui avez voyagé, vous avez très certainement ramené de vos voyages des recettes qui vous ont plu et qu'il vous arrive de refaire chez vous, avec les moyens du bord, parce qu'elles ont ce petit goût inimitable de voyage.
Amis internautes, je vous invite ici à nous faire partager vos meilleures recettes. A vos claviers !
bonjour,
avec mon épouse on envisage 4 jours à LONDRES....début septembre
j'ai peur de mal manger c'est pourquoi je vous sollicite pour trouver des restaurants
qui font une cuisine étrangère de qualité à des prix corrects???
je pense prendre un hôtel proche du centre: est ce que je peux trouver ce type de restaurant ou est ce qu'il est préférable de se déplacer dans des quartiers en métro pour trouver???
merci: PS 1er voyage en ANGLETERRE...donc j'ai peut être des préjugés???
les restaurants pour touristes en FRANCE faut faire gaffe ...de moins en moins qui cuisinent eux-mêmes donc les ANGLAIS??? je sais pas quoi penser???
merci
Bonjour je suis en train de préparer notre voyage à l île maurice je préfère m organiser à l avance et regarder de près tous les petits détails
Donc je souhaite connaître les très bons restaurants pour manger en couple à flic en flac et sur le reste de l ile tout en restant sur des restaurants typique de l ile
Je vous remercie
je viens de découvrir le resto roumain à Bordeaux (il y qu'un seul, d'après ce que j'ai compris)
je serais curieux d'avoir votre avis sur la cuisine roumaine. si vous la connaissez déjà je voudrais savoir votre opinions, et si vous n'avez jamais goûté je voudrais savoir quelles sont vos attentes, a quoi vous pensez si vous voyez en flânant sur les rues de vos villes "Resto roumain", est-ce que vous allez entrer ou non?
je voudrais savoir aussi, à part votre réponse, qu'est-ce que vos ami(e) pourraient penser de cette cuisine roumaine, et cela pour se former une idée plus générale.
je lance ce thread parce que j'ai l'impression qu'on est un peu réticents. serai-t-il "étrangère" ou "roumaine" qui est à la base de cette réticence?
bien sur, je peux me tromper, c'est seulement mon avis, suite à des discussion avec Marga, la patronne de ce resto, et suite à des discussion avec mes collègues, qui, la plus part d'eux, seront plus intéressés par une pizza que essayer ce resto.
En ces temps de confinement (ou de dé.........) , nous nous remémorons nos voyages passés. Que vous en reste-t-il côté culinaire?
Je reprends là un document qui m'a été communiqué par un TO avec qui je voyage en Ethiopie. Il décrit parfaitement le plat national , digeste ou indigeste , que l'on mangera forcément lors d'un passage là bas.
En Ethiopie, encore plus qu’ailleurs, le repas tient du moment de convivialité et de partage. Ici, manger ne se conçoit ni seul, ni sans Injera. Lors de votre séjour, il vous sera impossible de ne pas goûter, ne serait-ce qu’une fois à cette large crêpe légèrement fermentée et véritable plat national.
L’hôte dispose le plat, tapissé au fond d’une épaisse injera, au milieu de la tablée de convives puis dépose sur la galette légèrement acidulée légumes, sauces, viandes. Chacun des invités déchire un petit bout de la crêpe pour récolter les accompagnements en petit tas et les porte à sa bouche. Il vous faut bien entendu oublier que votre main gauche existe et ne vous servir que de la droite.
Les garnitures terminées, il vous reste encore à déguster, tous ensemble, l’injera imprégnée de la saveur des mets engloutis. Vous l’aurez compris l’injera sert tout à la fois d’aliment, de récipient et de couverts.
Pour obtenir cette galette spongieuse qui vous laissera sur le palais cette sensation aigrelette et subtilement amère unique, il vous faut combiner farine de teff et eau. Pour obtenir la fermentation souhaitée et idéale de cette pâte, on ajoute un liquide jaune clair appelé ersho. Ce processus peut durer jusqu’à trois jours avant la cuisson.
Le Teff, une céréale très ancienne …
Le teff, principal ingrédient de cette spécialité culinaire, est une céréale inconnue des régions occidentales. Cette graine endémique et sans gluten possède des vertus nutritives prodigieuses. Hautement nourrissante, elle contient 15 % de protéines, 3 % de matières grasses et 82 % de glucides complexes. Extrêmement riche en fer, le teff renferme vingt fois plus de calcium que le blé ou l’orge. Source infinie de fibres alimentaires, cette céréale apporte aussi à l’organisme une grande quantité d’autres minéraux dont l’organisme a besoin tels le manganèse, le phosphore, le magnésium, le cuivre… De plus, le teff compte un autre petit miracle à son actif, puisqu’il contient de la levure symbiotique, ce qui signifie qu'aucune n'a besoin d'être ajoutée pendant la préparation de l'injera.
Mais au grand avenir
Heureuse ironie du sort, la culture du teff, une des plus anciennes de l’humanité se révèle une de celles promises au plus grand avenir. Avec ses nombreux apports nutritifs, la connaissance du teff s’est largement répandue chez les végétariens et les vegans du monde entier. Depuis longtemps, les personnes tenues de suivre un régime sans gluten l ‘ont adopté. D’ailleurs, les éthiopiens obtiennent avec l’injera les deux tiers des protéines journalières lors du jeûne orthodoxe durant lequel il ne faut consommer aucun produit animal. Alors, si votre hôte en signe de respect, de bienvenue, d’affection porte lui-même la première part du repas à votre bouche selon la tradition du « guscha », ne soyez ni surpris ni offusqué et pensez que les meilleurs athlètes éthiopiens ont été élevés ainsi "
A vous maintenant de nous faire connaître les spécialités culinaires dégustées lors de vos voyages. On s'en lèche les babines par avance.
"
Nous partons au mois d'août à Orange, Caderousse plus précisément et nous voulions connaître un peu la région sous un angle "bio/filière courte"
Est-ce que vous connaissez des producteurs de légumes bio (ou agriculture raisonnée) dans ce coin là ? Si oui, que cultivent-ils ?
Je pose la même question pour de la viande ? Ou bien, quelles sont les bonnes boucheries du coin (car je n'ai pas envie d'aller dans un hypermarché pour acheter du tout venant). ?
Faute de clients grâce au corona et avec des loyers pharamineux à payer, j'ai le grand regret de vous informer que les fameux restaurant Porte d'Annam et A la folie à Hanoi sont définitivement fermés. Les trois autres restaurants de Didier Corlou, Madame Hien et La Verticale à Hanoi et le Co Mai à Hoi An rouvrent le 1er juin
Bonjours..... a tous ceux qui prenne l'apéritif avant le repas....🙂
Je recherche pour me confectionner un " Perroquet " une marque de menthe thaïe ou équivalente a la notre ....Ainsi qu' un endroits/magasin ou grande surface dans la province de Chaiyaphum ou je peux acheter du Ricard ou du Pastis....😛
Bonjour,
Étant réunionnais je cherche une plantation de fraise pour cuisiner un gâteau ? Connaissez vous le gâteau fraise - mélisse ? Et la plage à marée basse c ok ? 🙂
Bonjour,
Petit voyage culinaire à Montmartre, j'ai mangé dans un resto Venezuelien et depuis j'ai déjà essayé 2fois d'en faire mais j'y arrive pas, alors si quelqu'un a une recette de la pâte a arepa je l'a prend avec plaisirs.
Dans la région de Baracoa (Yumuri) à une certaine saison , du rio remonte en direction de la mer à la pleine lune des poches chargés d'alevin de poisson .
C'est un met délicat
Les villageois les pechent font secher les TETIS sur des plaques de tole
C' est un met délicat, ne pas hesiter de demander à vos propriétaires de vous en cuisiner
Impossible de parler de tradition culinaire et de cuisine au Laos sans évoquer le Laap Kaï ! On vous en proposera dans tous les restaurants laotiens.
Il existe différentes variétés de Laap : Laap Kai au poulet, Laap Sinh à la viande, Laap Pet au canard, Laap Pa au poisson...
Le Laap pourrait se traduire par "salade à la viande (ou au poisson) et aux herbes".
C'est un plat complet, sain et économique particulièrement savoureux à cuisiner de préférence aux beaux jours !
Recette à retrouver sur mon blog https://www.heleneetlacledeschamps.fr/
Aujourd'hui, je vous emmène dans les cuisines de Bali pour apprendre à cuisiner le Mie Goreng.
Une recette simple à base de nouilles sautées accompagnées de légumes, d'une petite omelette coupée en lamelles et de morceaux de poulet ou de crevettes.
Le Mie Goreng (Mie signifie nouille) et le Nasi Goreng (Nasi signifie riz) sont deux plats incontournables durant un séjour à Bali.
Bon appétit !
https://www.heleneetlacledeschamps.fr/a-table/mie-goreng-bali/
J’ai découvert le Dal Bhat à Kathmandou lorsque je faisais une mission de congé solidaire auprès de l’association WCN (Worldlife Conservation of Nepal).
C'est « le plat national du Népal » qui se consomme à toute heure de la journée et qui est servi à volonté dans tous les restaurants…
"Dal" signifie riz et "Bhat" bouillon de lentilles.
C’est un plat riche au niveau nutritif, sain et économique composé de riz, d'un bouillon de lentilles, d'un curry de légumes et d'achards.
Vous pouvez aussi l'accompagner de viande si vous souhaitez une version non végétarienne.
Vous trouverez la recette traditionnelle du Dal Bhat sur mon blog de voyage et cuisines du monde "Hélène et la Clé des Champs" :
https://www.heleneetlacledeschamps.fr/a-table/recettes/recette-dal-bhat-nepal/
A défaut de pouvoir voyager, je vous invite à faire un tour dans les cuisines du monde.
Aujourd'hui, je vous propose une recette de momos au poulet.
Les momos sont originaires du Tibet, mais ont franchi les frontières pour faire complètement partie de la culture gastronomique du Népal et de l'Inde. C'est au Népal que j'ai dégusté mes premiers momos alors que j'effectuais un congé solidaire à Kathmandou et, c'est dans le nord-est de l'Inde dans la région de Darjeeling que j'ai appris à les cuisiner dans la famille de mon amie Karishma.
Vous pouvez remplacer le poulet par d’autres viandes ou du poisson ou en faire une version végétarienne.
Vous trouverez la recette détaillée des momos au poulet sur mon blog "Hélène et la Clé des Champs"
https://www.heleneetlacledeschamps.fr/a-table/momos-poulet-nepal-inde/
Bonjour
Nous partons en Grèce en septembre et j aimerai visiter une fabrique de feta... dans une ferme de préférence... J ai cherché sur internet mais je n'ai rien trouvé. Auriez vous une adresse ??? D avance merci
Bonne journée
De mon voyage en Indonesie d'il y a quelques temps déjà, j'ai gardé un très très bon souvenir de poissons grillés à Jimbaran.
C'est peut-être le fait de déambuler dans le marché au poisson, d'y avoir acheté un bon red snapper et de l'avoir fait cuire dans une des gargottes situées jusqu'à côté... Ou encore de l'avoir dégusté à même la plage en contemplant le coucher de soleil... 😊
Bref, j'aimerais retrouver la saveur de ce poisson grillé. Est-ce que quelqu'un connaîtrait la recette ? Dans mes souvenirs, le poisson était cuit sur la braise mais badigeonné en permanence par les cuistots. Il était servi avec du riz et je pense du sambal de tomate...
