Today’s Perspective segment had a culinary flavour. Our guest was Alexis Gabriel Aïnouz, who’s better known by his YouTube name “A French Guy Cooking”. He’s had his tips and tricks published in a new cookbook, after launching his online tutorial channel four years ago, showing us how to make everything from a show-stopping supper to moreish midnight munchies.
Watch this wonderful video streaming at FRANCE24: PERSPECTIVE – ‘Just a French Guy Cooking’: Making the humble omelette easy
Harvesting has begun for a small number of producers in the Savoie (Auvergne-Rhône-Alpes) who make high-end “ice wine” made from frozen grapes.
At the right time of year, as winter deepens, the producers gather in the early hours of the morning when temperatures are barely above freezing, to pick the Jacquère grape while it is still frozen on the vine.
The grapes remain frozen as they are pressed, and will stay in temperatures of under 3°C for the next 48 hours.
Next, the frozen grapes and juice are suspended from a helicopter, and flown up to the mountainous altitudes around Mont Blanc. There, they will freeze for a second time.
This intensive process results in a highly-concentrated, sweet and high-sugar wine.
This is because, at freezing temperatures, the water in the grapes freezes, but the sugars and other solids do not, allowing the juice to become sweeter and more concentrated.
It is only after this two-stage freezing process that the wine is allowed to ferment normally [ . . . ]
Continue at CONNEXION FRANCE: French ‘ice wine’ producers begin freezing harvest
La Poule au Pot is a looker. It’s wonderful to walk in and witness the vintage wallpaper, the globe lighting, and the silver-plated serving chariot wheeling
La Poule au Pot is a looker. It’s wonderful to walk in and witness the vintage wallpaper, the globe lighting, and the silver-plated serving chariot wheeling between Pepto-Bismol colored tables. It is at once a little elegant and also a touch cheesy. One can almost picture the 80s pop stars who used to slouch into these red banquettes, the mirrored pillars reflecting their manliner and sprayed hair.
Read full review at PARIS BY MOUTH: La Poule au Pot – Paris by Mouth
French chef Dominique Crenn on Thursday became the first woman in the United States to earn three Michelin stars for her modernist San Francisco restaurant Atelier Crenn.
“It’s an amazing recognition,” an elated Crenn told AFP after the announcement was made by the Michelin Guide. “Amazing for my team and all the work we have done over the years.”
Crenn said she had been celebrating, drinking rose wine all day, and planned to party further with guests and her team later in the evening.
“Who knew that one day Dominique Crenn will get three Michelin stars with her team,” she gushed.
Crenn said she hoped her success would inspire young women to push ahead with their dreams.
“I tell them today, ‘You can do anything you want to do’, it has nothing to do with gender,” she said. “Go out there and just do it.
“Never let someone stand in your way.”
Source FRANCE 24: French chef first woman to earn three Michelin stars in US – France 24
Stocks of French Comté and Cantal cheese may drop significantly this year due to the effects of the summer heatwave and drought, producers have said, with some saying this is “the worst year ever” [ . . . ]
Continue reading at: French cheese stocks suffer due to summer drought
Pas De Merde 