By Gabriel Gaté
Each year in spring, Gabriel Gate spends months vacationing in his loved place of origin, 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 most sensible gourmand 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, notable cheeses, certain variety of charcuteries, scrumptious bread, tarts and patisseries that are a relentless pride for the French humans. In A Cook's journey of France, he stocks recipes for dishes from all of the major areas of France, equivalent to the preferred Auge Valley bird casserole from Normandy, the vibrant ratatouille from great with lemon chantilly and, after all, wonderful cakes as purely the French can do, just like the luscious strawberry tart from the Loire Valley. This superbly illustrated booklet gathers the simplest vintage recipes from the numerous areas of France, one of many world's top locations for foodstuff fanatics
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Extra info for A Cook's Tour of France: Regional French Recipes
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. Drain the duck fat from the tray, then add the shallots and cook for a few minutes.
In a bowl, season the crème fraîche with salt and pepper and whip until almost firm. Add the lemon juice and continue whipping until the chantilly is firm. Transfer the ratatouille into six glasses. Top with the diced, pitted olives, pipe the cream on top and garnish with an olive. 5 kg (3 lb 5 oz) all-purpose potatoes of regular shape (desiree are good) salt freshly ground pepper nutmeg, grated 80 g (3 oz) butter 150 g (5 oz) gruyère cheese, grated 150 g (5 oz) beaufort cheese, grated 375 ml (13 fl oz/1½ cups) chicken stock I am a cheese lover and the cheeses from the Alps really satisfy me with their beautiful nutty flavour.
Place the carrots on a grill plate or under the grill to burn the skin off. When the skin is dark, put the carrots in a steamer and cook until tender. Transfer the carrots to a blender, season with salt, pepper and the olive oil and blend to a very smooth purée. The purée will be very dark and have a smoky flavour. Wash the beetroot well and trim the leaves and roots. Cook beetroot in salted boiling water until tender. Peel and quarter the beetroot. Heat the butter in a saucepan and toss the beetroot in the butter.