By Gabriel Gaté
Each year in spring, Gabriel Gate spends months traveling in his cherished homeland, the place he all started as a chef greater than forty years in the past. in the course of those visits Gabriel delights within the best connoisseur specialities of France's popular towns and areas together with great, Marseille, Provence, the Loire Valley and Paris. On his travels, Gabriel discovers the exceptional fish and seafood, very good wines and liqueurs, remarkable cheeses, specified diversity of charcuteries, scrumptious bread, muffins and patisseries that are a relentless satisfaction for the French humans. In A Cook's travel of France, he stocks recipes for dishes from the entire major areas of France, similar to the preferred Auge Valley bird casserole from Normandy, the vibrant ratatouille from great with lemon chantilly and, in fact, lovely muffins as merely the French can do, just like the luscious strawberry tart from the Loire Valley. This fantastically illustrated booklet gathers the easiest vintage recipes from the numerous areas of France, one of many world's top locations for nutrition enthusiasts
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When the witlof is cool enough to handle, wrap each one in a slice or two of ham. Place in a greased gratin dish and spoon the sauce over the top. Sprinkle with the remaining chopped parsley and remaining gruyère. Place in the preheated oven and cook for 10–15 minutes until golden brown. Take care, it’s very hot! 5 kg (3 lb 5 oz) all-purpose potatoes, cooked in their skins and cut in 1 cm (⅓ in) slices salt freshly ground pepper 3 tablespoons crème fraîche 1 reblochon cheese, cut in half horizontally and then in half vertically (or 450 g/1 lb of another washed-rind cheese) 125 ml (4½ fl oz/½ cup) dry white wine 2 tablespoons chopped parsley This tasty gratin-style dish, often served in the alpine ski resorts, is a wonderful choice for a winter dinner and a popular party dish for young adults.
Add the cream to the pears, stir in the spinach and reheat. Remove the guinea fowl from the baking pan and keep warm. Add the wine to the baking pan and bring to a simmer. Add the water and boil for about 2 minutes. Strain the juices into a small saucepan and stir in the remaining butter and the mint leaves. Portion the guinea fowl into eight pieces. Put some spinach and pear onto each plate and top with three or four pieces of guinea fowl. Spoon a little sauce over the top and serve. SERVES 2 Wild Rabbit Stew Cooked in Gaillac Wine Civet de lapin au vin de Gaillac From the South West Region 1 wild rabbit, cut into portions 1 carrot, sliced 1 cup (125 g/4½ oz) sliced celery about 10 parsley sprigs 2 sprigs of thyme 1 bay leaf 2 shallots, sliced 1 teaspoon cracked pepper � bottle red Gaillac wine or another full-bodied red wine � cup (75 g/2½ oz) diced bacon 2 tablespoons plain (all-purpose) flour salt 2 cups (180 g/6½ oz) quartered mushrooms 1 tablespoon butter 2–3 tablespoons chopped parsley The scenery of the Tarn valley around the town of Albi in the South West is quite superb.
This easy recipe is ideal for a special occasion. Preheat the oven to 180°C (350°F/Gas 4). Rub the duck legs with olive oil and season the skin with salt, pepper and crushed fennel seeds. Place the duck legs in a small roasting tray and bake in the preheated oven, skin-side up, for about 30 minutes, basting from time to time. Meanwhile, steam the carrot in a little water until cooked. Drain the carrot, blend to a purée, stir in half the butter and season to taste. Transfer the duck to a plate and cover with foil.