French Gastronomy

Most of you will probably agree with me that amongst the best culinary in the world is French gastronomy. Amid the best products are cheese, wine, pastry and charcuterie (dried meat food). My uncomplicated palate is used to experience Asian and Italian culinary while I was still working in the Hotel industry. When I arrived in France I was really thrilled to savour the French culinary as I’ve been hearing a lot of good remarks about them on television and discussions. I am not anxious to try and taste almost everything except for some out of the extra ordinary.

First off, I will talk about the cheese in France it depends on how and who counts them. There are different estimations concerning how many kinds of cheese France has. In reality, it’s not quite definite. Some says they’re quite the numbers between 350 to 500. Other says it’s closer to 1,000. Anyway, I am not here to debate for the statistics. Well known cheeses are Beaufort, Broccio, Comté, Brie, Emmental, Cantal, Laguiole, Reblochon, Roquefort, Mont D’or, Chamois D’or, Saint Albray, Mimolette, Coulommiers, Raclette, Camembert and a lot more. I just identified few of them that I have savoured otherwise this post will not be enough. The rest I can’t remember the names.

Now I will speak about wine. I am not an expert either a dependent. Theoretically, that it is not a part of the Philippine culture therefore I am not used to this modish tradition. But living in France made me appreciate and learn gradually the diverse European gastronomy. There are diverse kinds of wine such as red, white and rose wine. The ones I know are Bordeaux, Beaujolais, Burgundy, Chateauneuf, Pinot Noir (this is a cooked wine), Chardonnay. Before I was not appreciative of liquors especially beer (don’t like the taste of it). I can only drink Cali Shandy that’s how far I can only go. But when I am frustrated I can drink Lambanog, it is called “coco vodka” since its ingredients is originated from the living tree itself… Coconut tree! During celebrations and parties I welcome wine, champagne and hard drink…By the way, I drink with moderations.

This time it would be cakes, breads and pastries. I am not a fan of sweets and bread but when I have tasted breads, cakes and pastries made by the boulangerie (bakery) wow I can tell they are one of the best. Generally, during big occasions we buy cakes with a lot icing and decoration on it. In France it was my first time to see this cake called “la piece montée”.

The last but not the least is the Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker/butcher’s meat). At first, I thought that saucisson should be cooked like we do for Longganisa but it’s not. There’s no need to fry it. It is ready to eat sausages. There are two kinds of sausages the fresh sausages that are dried and fresh one to be cooked. Dried one are generally eaten cold and will keep for a long time.

So far these are my personal experience about French gastronomy. There are many things I would like to share but this is too long for one post. So see you next time !