Transcript Midi-Pyrenees - Enderun Colleges

French Regional Cuisine
Midi-Pyrenee
&
Longuedoc - Roussillion
I. Midi-Pyrennes
Major
Cities:
Toulouse
Lourdes
Perpignan
Climate:
Mediterra
nean,
warm, dry
summers,
cold
winters
CA 204
French
Regional
Cuisine
I. MidiPyrenees
I. Midi-Pyrenees
Midi-Pyrenees forms a region in south-western France. It is
bounded to the east by Languedoc-Roussillion, to the north by
Auvergne and Limousin, to the west by Aquitaine and to the
south by Spain.
The Midi-Pyrenees region consists of eight departments:
Ariege
Haute-Garonne
Lot
Tarn
Aveyron
Gers
Hautes-Pyrenees
Tarn-et-Garonne
With 2,70 million inhabitants and a surface area of 45,350 km²,
Midi-Pyrénées is the largest region of France, larger than the
Netherlands or Denmark.
CA 204
French
Regional
Cuisine
I. MidiPyrenees
I.
Midi Pyrenees – History in Brief
200 BC Roman invasion
3rd -5th century, the Alemanni, the Vandals and the Visigoths swept
the region and Toulouse became capital of the Visigoth Kingdom.
801, Charlemagne marched into Spain / Catalonia and absorbed it
After his death, the Counts of Toulouse took control of seven cities
and the Rouergue district
1200s, the Cathar the University of Toulouse was created, and
Perpignan became capital of the Kingdom of Majorca and the
Balearic Islands.
1271 Toulouse came under French rule.
1300’s, the Quercy and Rouergue districts were ceded to the King of
England and in1659 Treaty of Pyrénées restored them to the French
crown
The Napoléonic era witnessed the discovery of the Pyrénées’ first
thermal springs, which were transformed into full-fledged spa resorts
under the Second Empire and the Third Republic.
During World War II, the Pyrénées proved to be of vital importance
to the French Resistance movement.
CA 204
French
Regional
Cuisine
I. MidiPyrenees
I. Products
•Truffles
•Cheeses
•Goose & Duck liver
•Laguiole
•Snail
•Roquefort
•Cod
•Rocammadour
Dried & Cured pork
•Pyrenean Tomme cheese
products from Lacaune –
•Bleu de Causses
the pro salters of Lacaune
have achieved the
distinguished Red Label for •Aquitaine
their Pork products, but AOC
•Jambon de Bayonne –
status has not been granted
Bayonne ham
•Fruits
•Agneau de lait de pyrenee –
•Melons of Quercy &
Milk fed lamb from the
Lectoure
Pyrenees
•Chasselas grape from
(AOC)
Moissac – one of the rare
fruits being given AOC status
CA 204
French
Regional
Cuisine
I. Midi
Pyrenees
I. Products – Duck & Goose foie gras
Feeding and upbringing of duck and gees
•Migratory birds in particular, naturally overfeed to
endure winter and to fly long distances. They stock fat
in their liver.
Man has copied this since 4000 years, to obtain foie
gras.
•A fattened liver is not a diseased liver: The livers
show a lipidic excess (fatty liver) due to a rich
feeding, without signs of degeneration.
•If the fattened poultry is released, the fattened liver
would go back to its initial weight, without any
modification of its physiological functions.
CA 204
French
Regional
Cuisine
I. Midi
Pyrenees
I. Products – Duck & Goose Liver
Facts
•Before being fattened, poultry are bred
•The one-day old birds are grown specially, they are paid
particular attention related to ambient temperature and
feeding.
•Cramming (force feeding), which lasts 2 or 3 weeks
according to species, is done 2 or 3 times a day for geese.
Corn is the best food used because of its high starch
content (75%), and on the other hand, of its composition
poor of certain enzymes permitting an important
accumulation of lipids in the liver.
CA 204
French
Regional
Cuisine
I. Midi
Pyrenees
I. French Paradox
The French Paradox
Benefits
In 1978, Dr Serge RENAUD discovered the importance of
some unsaturated fatty acids for prevention of cardiovascular
diseases; this is the beginning of the « Paradoxe Français »
channel.
It was shown that in Toulouse, where people are big consumers
of confit, goose or duck fat, the coronarian mortality is very
low and the life expectancy very high.
Geese and duck products have a high polyunsaturated fatty
acids content, which are organism protectors
CA 204
French
Regional
Cuisine
I. Midi
Pyrenees
I.
Products - Truffles
Truffles from the Lot area of Mid Pyrenees have found it’s way
onto the markets across France and the world.
About 20% of the total truffle harvest of France (45% of the world
wide production - 20-30 metric tons per year) come from the Midi
Pyrenees area with Lalbenque in Quercy being the most famous
markets in the area.
These "black diamonds" are harvested in aok or hazel orchards
across from mid-November to mid-March.
Traditionally, the harvesters use sows (pigs) to detect truffles
beneath the soil.
This reason is, that the scent of a ripe truffle is similar to the sexual
odour of the wild boar.
This scent drives the pigs into a sexual frenzy, and the handler of
the pig must be careful, that the pig is not eating the truffle as soon
as it found it.
CA 204
French
Regional
Cuisine
I. MidiPyrenees
I. Products – Espelette (piment de)
Espelette is a mildly spicy variety of chili
peppers grown in the southern French Pyrenees
mountains.
The chili is grown in this area of the Basque
country since the 16th century, when an explorer,
retuning from his voyage to South America
introduced the original plant.
The pepper, as the AOC distinction guarantees
(since 2000) , is grown in only 10 villages.
“Piment espelette” (French) is an essential
ingredient in Basque cuisine and the key flavor
in Piperade, the Basque national vegetable dish .
Harvested from mid August through September,
they and hung throughout the villages for at
least 15 days to dry them.
The harvesting week is noted on the cord which
holds the bushels for control of freshness and
drying stage.
CA 204
French
Regional
Cuisine
I. MidiPyrenees
I. Products - Snails
Approximately
.
40000 metric tonnes of snails being
produced per year in France.
Midi Pyrenees is one of the main production areas.
There are three main varieties being produced:
•“petit gris” (small gray)
•“gros gris” (large grey)
•Burgundy snail, although they are less often produced
due to it’s difficulty to raise them.
CA 204
French
Regional
Cuisine
I. Midi
Pyrenees
I. Products - Snails
Reproduction :
.
Snails are bred in cages with good soil in pots at general
density of 200 Petit-Gris or 100 Gros-Gris per m² .
Ideally, these cages are kept at 20° C with a relative
humidity of 95%.
Snails lay about 100 eggs after mating in soft soil.
When a snail has laid, the pot is placed into an incubator
at 20° C and covered.
Within three weeks, about 100 new hatched snails appear
under the lid.
Generally 70 young snails per breeder snail is expected
every 2 months.
CA 204
French
Regional
Cuisine
I. Midi
Pyrenees
I. Products - Snails
Production :
.
Snails must be perched after harvesting
-5 to 6 days fasting in wooden boxes, then washed well
- Layered with rocksalt - escargot will issue a lot of foam
this is called disgorging (perching).
-Washed again then scalded with boiling water
- After three days of the salt treatment (above), the
escargots are boiled for three minutes.
-Then they are removed from their shells.
- The hepatho-pancreas ("tortillon" in french) can be cut
off or not depending on preference. Lovers of the Petit Gris
prefer the entire escargot whereas it is mostly removed for
the Gros Gris.
CA 204
French
Regional
Cuisine
I. Midi
Pyrenees
I. Products - Snails
Production :
. raw flesh is then put into cold salt water for 15
-The
minutes.
-After that they are rinsed again they are ready for cooking
or freezing.
Traditional cooking method
The escargot flesh is cooked in a Court Bouillon.
The Court-Bouillon is started cold, then heated
progressively up to a simmer.
The snails are simmered for about 60 to 90 minutes.
Only now the snails are ready to eat with any flavoring
sauces.
CA 204
French
Regional
Cuisine
I. Midi
Pyrenees
I. Products – Cheeses - Laguiole
A AOC cheese produced form raw (unpasteurized) Simmental
or. Aubrac cows milk, collected at the high altitude pastures of
Aubrac (Pyrenee mountains).
• Takes its name from the village Laguiole where it
traditionally has been made by monks.
•The coopérative Jeune Montagne is the only one licensed to
produce Laguiole in the regions of Aveyron, Cantal and
Lozère.
•45% fat content, around 40kg per piece
• Creamy texture
• The name and the emblem of a cow stamped onto the thick
natural rind, as well an aluminum identification plaque.
•Production starts with renneting, before the curd is pressed in
two consecutive stages. Maturing takes at least six to 12
months.
CA 204
French
Regional
Cuisine
I. Midi
Pyrenees
I. Products – Cheeses - Rocammadour
Made
.
from goat's milk from the Quercy Causses
- A.k.a "Cabécou de Rocamadour" - meaning "small
goat's milk cheese" in Occitan
-used as a trading currency for taxes in the 15th century.
-Made out with hot goat's milk, the Rocamadour has an
ivory-colored creamy texture that melts in mouth.
-Produced according to strict rules: Goat herds may contain
only ten goats per hectare and cheeses mature in authentic
cellars without any chemicals.
-.
CA 204
French
Regional
Cuisine
I. Midi
Pyrenees
I. Prodcucts – Cheeses - Roquefort
. Considered by the French philosopher Diderot the
"King of Cheeses“.
-AOC accredited since 1930
- Ripened in the damp lime stone cellars of the French
town of Roquefort.
-When the cheeses are being left uncovered for about
three weeks in the caves, the specific penicillium
roqueforti fungus is formed and spreads throughout the
pastes.
- Roquefort cheeses are finally wrapped and stored for
further maturing.
-Three months aged to reach maturity.
CA 204
French
Regional
Cuisine
I. Midi
Pyrenees
I. Traditional Dishes
• Cassoulet of Toulouse
•White bean stew with bacon, lamb and Toulouse
sausage
• Garbure
•Pyrenean, rich, thick soup.
• Potatoes, cabbage, beans from Tarbes and dried,
cured pork knuckle
• Toulouse sausage
• Gâteau à la broche (spit-roast cake) a thick batter is
drizzled over an iron rod while being turned over an open
fire
CA 204
French
Regional
Cuisine
I. Midi
Pyrenees
I. Traditional Dishes – Laboratory work
•
Anchovy leg of lamb
•
Poulet Basquaise
•
Confit of duck foie gras
CA 204
French
Regional
Cuisine
I. Midi
Pyrenees
II. Languedoc & Roussillon - Introduction
Major Cities:
Nimes
Carcassone,
Montpellier
Perpignan
Climate:
Mediterranea
n, sunny &
dry
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Introduction
Languedoc-Roussillon is the most southern regions of
France bordering on Spain and Andorra in the south and
Midi Pyrenees in the west while the Mediterranean sea
lines the east for most of its borderline.
The southern most parts of this region, the Roussillon
part, is considered part of Catalonia which reaches as far
south as Barcelona (Spain) .
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Introduction - Industries
Major industries
Agriculture:
•Wine - 3 times the size of the Bordeaux area – Vin de pays
d’oc
•Fruits and Vegetables – Preserves – established with the
opening of the Bas-Rhone irrigation canal
•Honey
•Olives
•Fish and shellfish farms
Tourism:
•Due to the beaches of the Mediterranean sea
Tech Industry
•IBM, Dell and Palm all have factories in Languedoc
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. History in Brief
600 BC, Greek navigators introduced grapevines to the area.
121 BC, Roman invasion: they built the Via Domitia (passage
from Italy to Spain), founded Narbone and built a 35-mile long
water aqueduct that carried water to Nîmes and irrigated the land.
12th century, a breakaway religious sect, the Cathars, spread
through the southern part of the region, in defiance of the Roman
Catholic church and its ideology.
13th century, Montpellier & Perpignan prospered under the rule
of the Kings of Majorca, who later sold the two cities and
Roussillon to the French crown.
From the 17th & 18th century, an era of piece helped building the
Languedoc Roussillon region.
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Cuisine of Languedoc-Roussillon
The recipes are based on olive oil, garlic and basil, this
cuisine is typically flavored with herbs of the Provencal
garrigue (scrubland) such as thyme, rosemary, bay,
savory…
Fresh fish is caught daily in the Mediterranean sea
The phrase à la languedocienne means garnished with
garlic, tomatoes, aubergines and cèpes (mushrooms).
A la catalan indicates a rich tomato sauce.
Olive oil is a basic element of Mediterranean cooking.
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
I. Products of Languedoc - Roussillon
Fish & Seafood
•Oysters
•Anchovy
•Sardines
•Monkfish
Cheeses
• Crotin de Chèvre
• Pélardon (goat milk)
AOC
• Perail
• Tomme de cheeses
(various)
Fruits
• Olives & Olive products
• Red apricots from
Roussillon
• Almonds
CA 204
• Cherries from Céret –
French
Regional
traditionally the first of
Cuisine
the season
• Figs
I. Languedoc • Peaches from
Roussillon
Roussillon
• Pears from Conflent
• Grapes from ClermontHérault
I. Products of Languedoc - Roussillon
Vegetables
• Eggplants
• Tomatoes
• Pardailhan turnips
• Camargue red rice –grown in the Rhone delta
• Sweet onions of Cevennes – excellent for pickling
• Cep Mushrooms
• Girolle (Oyster) mushrooms
CA 204
French
Regional
Cuisine
I. Languedoc Roussillon
II. Languedoc – Roussillon - Cheeses
Tomme
Tomme is a generic name for a hard round cheese often produced in
the mountains in various departwments of France.
Tomme cheeses from southern France are made with untreated (raw)
milk.
Tomme cheese from the Pyrenees can be produced from goat, cows or
sheeps milk.
Pyrenees Tomme cheese is ripened for several months.
Cow or goat’s milk cheeses are matured for 2-3 months, sheep’s milk
cheeses need minimum 3 months for development of flavor.
Cow’s milk tomme (‘tomme de vache’) has a yellow colour, as cow‘s
milk is rich in carotene. Goat’s milk and sheep’s milk tommes
(‘tomme de chèvre’ and ‘tomme de brebis’) are paler in color.
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Languedoc – Roussillon - Cheeses
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Languedoc – Roussillon - Cheeses
Crottin de Chevre
Small goat milk cheese from Languedoc
Crottin got its name from the cheese's shape being similar to a round
oil lamp made of clay -called "petit crot".
Another reason is that "crottin" is the French word for horse apple.
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Languedoc – Roussillon - Olives
Olives, are cultivated throughout the Languedoc-Rousillon
Region and are part of everyday life. Olives for table
consumption, Oils but also for cosmetic products are an
important industry.
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Languedoc – Roussillon - Olives
•The Picholine:
small fruit, elongated and pointed at the end,
color varies from pure green to yellow-green
smooth skin
flesh is fine, firm and delicious.
originally from the Gard area, also grown in Aude.
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Languedoc – Roussillon - Olives
•The Lucques:
dark green fruits, longish half-moon shaped,
curved and with a pointed end
Cultivated only in the west of LanguedocRoussillon.
Fine, firm, crisp flesh with a delicate flavor.
• The Olivière:
this variety is typical of the region
It produces a complex fruity flavored oil
Flavor notes: almond, hazelnut, with a light note of
tomato
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Languedoc – Roussillon - Olives
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Languedoc – Roussillon - Olives
Preparing for eating?
Green olives, freshly harvested are very bitter.
-
Firstly soaked for 24 hours in water with a small amount of
powdered soda to remove the bitterness.
Rinsed twice for four hours, or for 8–12 hours, until the water
is clear.
Now the olives can be stored in brine for 5 – 10 days and are
then ready to be eaten.
They can be stored in brine or be pasteurized
Flavoring herbs, garlic and spices are added at this stage.
The four departments of the Languedoc-Roussillon produce almost
700 tones of olive oil a year, comprising 17% of French production.
The Gard was awarded the Appellation d’Origine Controlée (AOC)
label for quality in 2004 for its olive oil, and is currently applying for
recognition of its table olives under the name “Olives de Nîmes”.
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Languedoc – Roussillon - Olives
Producing Olive Oil
All olives are green to begin with, and turn black as they
mature/ripen.
In September harvesting of the green varieties begins.
In October the Picholine olive is harvested and used
directly in the kitchen.
Starting November the fruit begins to turn yellow, and then
darkening shades of red.
At this stage the olive is harvested for the first olive oil.
In mid November growth stops and the fruit is black.
Some varieties can be harvested until January.
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Languedoc – Roussillon - Olives
Producing Olive Oil - Stages of Oil extraction
1. Removal of leaves and washing.
The olives are then crushed together with their nuts,
using millstones (also metallic), and then kneaded into a
paste.
2. Pressing.
The paste is spread on a piles of trays (scourtins) made
of vegetable fiber or nylon, and then pressed.
A mixture of oil and vegetable juice is squeezed out.
This is often done with centrifuges.
3. Decanting.
The oil rises to the surface, being lighter than the water.
The oil is removed genlty with the help of a centrifuge.
4. Storage. The oil is labeled and stored away from light or
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Languedoc – Roussillon - Olives
Producing Olive Oil - Stages of Oil extraction
1. Removal of leaves and washing.
The olives are then crushed together with their nuts,
using millstones (also metallic), and then kneaded into a
paste.
2. Pressing.
The paste is spread on a piles of trays (scourtins) made
of vegetable fiber or nylon, and then pressed.
A mixture of oil and vegetable juice is squeezed out.
This is often done with centrifuges.
3. Decanting.
The oil rises to the surface, being lighter than the water.
The oil is removed genlty with the help of a centrifuge.
4. Storage. The oil is labeled and stored away from light or
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Languedoc – Roussillon - Olives
Producing Olive Oil - Stages of Oil extraction
3. Decanting.
The oil rises to the surface, being lighter than the water
The oil is removed gently with the help of a centrifuge
4. Storage.
The oil is labeled and stored away from light or heat to
prevent oxygenation.
Facts
5-7 kg of olives produce1 liter of olive oil
20% oil is typically part of an olive
When the olive is black it produced the most oil
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Traditional Dishes
Meat and Seafood dishes
Gardiane - Traditional bull stew
Gigot de mer à la palavasienne - baked monkfish on
tomatoes, eggplants, peppers and zucchini
Bourride - Fish stew always served with aioli
Bourride de Sete – monkfish in white wine and garlic
with aioli
Morue Catalane – salted cod stew with tomatoes and
pepper
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Traditional Dishes
Meat and Seafood dishes
Anchoïade – Anchovy dip with garlic and olive oil
Pintade a la catalane- Catalonia turkey stew with onions
thyme and white wine
Tielle - southern seafood pie with flaky pastry
Encornets farci – stuffed calamari with meat, egg, parsley
and garlic in tomato sauce
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Traditional Dishes
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Traditional Dishes
Vegetable dishes
Aubergines a la tomate- eggplants with tomatoes
Aubergines aux cepes- eggplants cooked with mushrooms
Courgettes farci - Stuffed Zucchini
Bread and Desserts
Fougasse au Pignons- Flat bread with pine nuts, these days
often flavored with herbs or similar
Crème Catalane - cream with lemon, vanilla and fennel seed
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Traditional Dishes
CA 204
French
Regional
Cuisine
II. Languedoc
- Roussillon
II. Traditional Dishes – Laboratory work
•Pigeon breast wrapped in cabbage
•Cod Brandade
•
•Stuffed squid “a la Setoise”
CA 204
French
Regional
Cuisine
•Tielle “a la Setoise”
II. Languedoc
- Roussillon