J'ai découvert au Népal la cardamone noire (je ne connaissais que la verte...) et un poivre(?) (nommé là-bas: tibetan pepper et qui semble correspondre en français au poivre de Sichuan. Je suis vite devenu accro de la seconde épice. J'ai fait des recherches préliminaires, mais je n'ai rien trouvé de particulier pour la Birmanie... Est-ce que les birmanophiles sur ce site connaissent des épices originaires ou alors cultivées en Birmanie qui sortent de l'ordinaire? La badiane est-elle disponible là-bas? Celle dispo à Montréal est très quelconque. Merci bien pour vos réponses. Marc de Montréal qui aime manger très très relevé et épicé et qui pense qu'il trouvera chaussure à son pied en Birmanie!
La vie étant particulièrement imprévisible, vaut mieux manger son dessert en premier, et garder les navets pour la fin...
La badiane ou anis étoilé n'est pas une épice forte, mais plutôt de goût diffus et agréable. Il entre dans la composition du fameux cinq épices chinois et est utilisé également dans l'assaisonnement du Pho, soupe vietnamienne au boeuf ou au poulet.
D'autre part, la cuisine bamar n'est pas franchement épicée, à part celle des états rachine et chine à l'ouest de la Birmanie, cuisine qui s'inspire de celle de l'Inde.
comme cité plus haut, la cuisine bamar n'ets pas franchement epicée, elle a par contre recourt aux herbes, feuilles et racines fraiches......
seule la cuisine indo-birmane des descendants des immigrés du sous continent indien fait usage des épices en grande quantité, d'ailleurs cette cuisine est pour moi plus authentique que celle qu'on retrouve actuellement en inde dans la mesure ou dans leur isolement post-coloniale ces communautés indiennes ont vu leurs culture d'origine se figer alors que leurs compatriotes indiens, bengali, sri-lankais, népalais et pakistanais ont subi les différentes modes venus d'ailleurs et ont vu beaucoup de changements s'opérer dans les recettes de leur cuisine
Bonjour,
J'essaye aussi de ramener du poivre lors de mes sejours en asie. En Birmanie on en trouve peu sur les marchés, pourquoi, je sais pas? C'est du poivre noir ! origine ?
Je n'ai jamais vu de badiane.
Ce que je veux dire concernant le poivre, sur les marchés on trouve pas beaucoup de personnes qui en vendent. Je n'ai pas fait tous les marchés de Birmanie, mais par exemple à Nyaung Oo où le marché est important je n'ai trouvé que 2 personnes qui en vendaient. C'est du poivre noir et je ne sais pas son origine, cultivé en Birmanie ou pas ?
Au vietnam par exemple on trouve du poivre noir, gris et blanc.
Je ne sais pas d'où provient le poivre vendu à Nyang U, mais en Asie du Sud Est un grand producteur d'un des meilleurs poivre au monde est le Cambodge, en particulier dans la r��gion de Kampot.
Merci de ton info, je ne savais pas que le Cambodge était un producteur de poivre de qualité, je me ferai un plaisir d'en ramener en décembre
Dominique
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
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. 😄
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.
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.
