Coquilles, Calva, and Crème: A Love Affair with Real French Food

Coquilles, Calva, and Crème: A Love Affair with Real French Food
Last time I checked, which was, in fact, a few minutes ago, the median age of the French population is just a few decimal points under 40, which means it seems safe to say that G.Y. ; cheese from cows that give fine milk but not much of it; the beouf gras of Bazas; and Billom garlic, cassoulet and Baeckeoffe. The places? Pays d’Auge, Alsace, Normandy, the Auvergne and elsewhere and everywhere in the Hexagon. And the people? They are home cooks and trained chefs; some have abandoned industrial careers to revive a family restaurant; others have never left their little villages; most work alone in their kitchens up to 15 hours a day to maintain primacy of local dishes made from local ingredients. They want to cook as they please for whom they please and have no interest in the star-chef rat race and its ‘shrill refrain of new, new, new’. There is nobility in their commitment to food that is not merely sustenance but a means of participating in a culture. The Dryanskys’ visits to restaurants may be taken as recommendations, and the dozen-or-so recipes they provide are worth trying. But caution and courage are advised on those recipes that are, so to say, ‘chef direct’. French chefs eschew ballistic scales and graduated cylinders to work au pif—by experience and so the measurements are perforce often ‘estimates of estimates’.   Subscribe for FREE weekly newsletters. BonjourParis has been a leading France travel and French lifestyle site since 1995.     Readers’ Favorites: Top 100 Books, imports & more at our Amazon store We update our daily selections, including the newest available with an pre-release discount of 30% or more. Find them by starting here at the back of the Travel section, then work backwards page by page in sections that interest you. Current favorites, including bestselling Roger&Gallet unisex fragrance Extra Vieielle Jean-Marie Farina….please click on an image for details.

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