In Bordeaux, the canelé
With two N or one (depending on the brotherhood of the ” canelé de Bordeaux “). It would find its origin in the ” millassons of Bigorre “, a mixture of millet flour, sugar, eggs and lemon zest. Today, he has a taste of rum and vanilla. His secret is slow cooking, in small molds in copper which provide it with a shell of caramelized and a heart of fondant.
Check out the recipe of Bordeaux cannelés
In the North, the waffle Lille
Cooked between two irons, oval-shaped, thin, brown-gold, it conceals a forage sweet. Since 1849, the reputation of the house Méert never ceases to confirm. Forage traditional vergeoise (brown sugar base beet) has been replaced by a mixture of butter, sugar and vanilla. Therefore, the waffle Lille has gained in delicacy.
Check out the recipe of the waffles to vergoise
In Brittany, the kouign-amann
In breton, kouign means cake and amann for butter, add sugar, and you get the traditional recipe of this specialty baker from Douarnenez, in Finistere South. The kouign-amann is a flaky pastry, very dense and caramelized, sometimes covered with icing sugar ! Its history dates back only to 1860. It was invented by the baker and Yves-René Scordia. It should be serve warm to appreciate it.
Check out the recipe for kouign-amann
In the countries of the Loire, the salt of Guérande
Has Guérande, the 2 000 hectares of salt marshes are an area on which modernity has no outlet. Only the tides, the sun and the waves govern the salt harvesters who harvest the salt by hand. First, the fleur de sel on the surface, a bright white, and a fleeting scent of violets, and then the coarse salt, gray clay, rich in trace elements.
Check out the recipe for salted butter caramel with Sea salt
In Aquitaine, the ham basque
Now, another ham competition the Bayonne, defending a breed of pig local almost forgotten : the pork basque. This animal rondouillet pink and black give a ham that looks, suspiciously, to the famous iberian hams of Andalusia. Alliance intense lean and fat, he just has to get the rite of the PDO. Has discover without fault at the time of the aperitif, cut into thin slices.
In Lorraine, the eau-de-vie de mirabelle
This small round fruit to cheeks, spotted with red, mark the end of the summer and its time is short (barely three weeks). To prolong the pleasure, the inhabitants of Lorraine transformed the mirabelle plums in eau-de-vie. The younger flavor of the pastries and give ideas of cocktails. The older, are nectar, fruity with a nice sweetness, enjoy such what as a digestive.
In Savoie, the crozets
Their origin is from italy, piedmont to be more exact. Their names would be constructed from the word croé, patois savoyard, which means ” small “. The crozets are small pasta flat and square made with wheat, durum wheat, or buckwheat (with or without egg). In the past, people made soups with strips of beaufort. Today, you can enjoy the crozets au gratin or cooked the way risotto.
How to cook this specialty montane
In Auvergne, the mustard of Charroux
Until 1989, it did not exist in the memory of the oldest Bourbonnais. The family Maenner has given a new existence in the mustard of Charroux, a very beautiful medieval village of the Allier, in the Auvergne region. With millstones in stone, as in the past, it crushes the seeds of yellow mustard with vinegar and white wine of Saint-Pourçain, a nearby village.
Check out the recipe of the guinea of Auvergne and stuffed with the mustard of Charroux
In the Poitou-Charentes region, the potato of the Island of Ré
It is less known that its cousin the vendee of Noirmoutier, however, the potato scoop to the Ile de Ré is wreathed in a PDO. It owes this recognition to its soil sandy, and its proximity to the Atlantic ocean and the hand of the farmers of the island. Its flesh is firm and her skin is so fine that it can take off just by rubbing it. Preferably, it should be steamed to appreciate its softness punctuated by notes of iodine. With a knob of butter or a dash of olive oil, and a pinch of fleur de sel, it is perfect.
In Midi Pyrenees, the pink garlic of Lautrec
It is also called ” garlic stick “. A beautiful caliber, its forms, plump, are enveloped in a soft shade of pink, and it has the quality to keep for a long time. It peels with ease and its flavor alliacée is delicate. Sold in bunches tied called ” manouille “, it looks great on the shelves. The pink garlic of Lautrec is a child of the Tarn where it has been cultivated since the Eighteenth century. Its consistent quality has earned him a Red Label and a PGI (protected geographical Indication). Shirt and crystallized around a meat or vegetables, it is chewable !
Check out our recipe for rack of lamb with fresh cheese and garlic rose
In Provence-Alpes-Côte d’azur, the calisson d’aix
In the right line of marzipan, calisson is a confectionery unique to a base of almond paste mixed with candied melon (and sometimes orange peel). Topped with ice cream royale – a preparation of egg white and icing sugar – it is based on a thin slice of unleavened bread. Cut to the cookie-cutter, in the shape of a shuttle, the calisson d’aix is one of the thirteen desserts of Christmas in Provence. Its origin is religious, and its name is believed to originate from calissoun, ” small chalice “, in provençal, or the sacred cup of the Eucharist, which contained the wine and wafer of the communion.
Check out our recipe of cornet salad of strawberries to the calissons
A Carpentras, linden
If it is said of Carpentras, it is because it was being shipped from the station of the sub-prefecture of the Vaucluse. But it is in all the region round about, that this majestic tree flourishes because the climate is pleasant for him. Has the bloom, it scents the villages and heading for the walkers. It takes about twenty hours to pick the flowers of a tree, which when dried, will afford a mere 3 kg of tea. A lot of energy well spent to calm us down and put us to sleep with infusions to delicately woody notes and flowers, to drink hot or hit (in the summer).
Check out our recipe of jam of peaches lime
In Burgundy, the gingerbread of Dijon
At Dijon, as at Reims or Alsace, the gingerbread is not a cake but a work of bakery. The house Mulot and Petitjean produced since 1796. It is necessary to first prepare the dough, mix the flour, sugar, honey and spices and left to mature for a few weeks, a bit like the leaven. The longer the maturation, the longer the gingerbread will keep for a long time. Then, it is cooked and it can be kept for up to one year. The gingerbread of Dijon is made with wheat and not rye as in Alsace or Reims, which makes it slightly more consistent.
Check out our recipe for gingerbread house
In the Champagne-Ardenne region, the biscuit rose de Reims
Invented in 1691, the biscuit chunky pink color and sprinkled with powdered sugar is born to be dipped in the wine, sparkling in the case. Like a real cookie, and it is cooked twice (” bis-cuit “) : first to cook the dough and egg very fresh, flour and icing sugar ; then it is abandoned in the oven turned off to dry out. Where its airy texture, crunchy and creamy. During the Belle Epoque, it is pink to distinguish it from biscuits of the same kind manufactured in other regions. The added colour is a carmine, a natural extract of cochineal.
Check out our recipe of strawberry charlotte with pink biscuits of Reims
In the Limousin, the walnut of the Périgord
With a good nutcracker, she is irresistible, and the dry sound that she lets out in the opening is an aperitif ! In the Middle Ages, the walnut of Périgord was already to do an oil very appreciated by the Parisians. Corne, Marbot, or Grandjean are the names of the varieties of walnut trees that echo a rustic local fare, the guarantor of a nut of character. The walnut of the Périgord has won a PDO. It can be found fresh, dried or in the form of a walnut and it can be kept for several months. It is sufficient in itself or lends its flavor and crunch to salads, cheeses or even chocolate desserts.
Check out our recipe for lollipops of fresh cheese with Walnuts from the Périgord
In Rhône-Alpes, saucisson lyonnais
In the back yard of one of the stately buildings of the place Bellecour, the pork butcher George Reynon continues to manufacture exquisite Jesus de Lyon, without doubt the best. This big sausage, made of lean and fat pork, chopped large and embossed in the intestine of the pig, is one of the symbols of this city where we love to have a feast. If most of the sausages of lyon are no longer manufactured in Lyon, they are dried in the mountains around, where the wind knows how to bring the best stage of ripening. Dry, or tender, it is a matter of taste.
Check out our recipe for tabbouleh of dry sausage, pickles, olives, tuna
In Franche-Comté, the sausages of Morteau
Without the Comté cheese, Morteau sausage likely wouldn’t exist. In effect, this specialty of the Doubs, and thus the French Jura, is made with meat from pigs fed, by tradition, with a little milk (of montbéliardes), “waste” fruit cheese County. This condition is listed in the specifications of the IGP of the true Morteau sausage. It is smoked in order to guarantee its conservation and to provide him with a very specific taste. Cooked in simmering water, the steam, the oven or on the grill, especially without the sting !
Check out our recipe morteau sausage with lentils
In Alsace, the bretzel
In Alsace, the bretzel is never far from the beer or vice versa. Mid-way between the biscuit and the bread, this former specialty of the alsatian has a difficult shape to describe ! Looked a bit like a knot of dough not tight or crossed arms… The pretzel, flour, yeast and/or sourdough has a golden crust is encrusted with grains of salt. Fresh, it is tender and crisp, and then it hardens over a few hours. Its size varies according to meals and timing. The smaller nibble over a beer. The largest (30 cm) eat at Christmas, at breakfast.
Check out our recipe of pretzel
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