La Galette des rois .. a French treats

La Galette des Rois, traditional recipe .

Traditionally, the galette des Rois is made to celebrate Epiphany, which falls on the 6th of January, twelve days after Christmas. The cake is eaten in celebration of the arrival of the three kings who have travelled from afar with gifts for the newborn baby. In practice, people eat this galette throughout January and, dare I say, it is a rather unreligious event for most.

A dried bean, known as la fève, is hidden in the cake, and whoever receives the bean in his piece of cake, is crowned king or queen for the duration of the party. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served.\

Preparation time: 20 minutes

Baking time: 30 min

  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 1 cup ground almonds
  • 2 eggs + 1 egg for painting
  • 1 tablespoon rum (optional)
  • 1 pound puff pastry (2 rounds)
  • 1 large dry bean or fève figurine

To make the frangipane, blend the butter with the sugar until well combined. Blend in the almonds thoroughly. Beat in the 2 eggs one at a time and then the rum if you are using it.

In a small bowl, beat the remaining egg.

Roll out half of the puff pastry into a round about 12 inches in diameter. Place it on a wax paper lined baking sheet. Using a pastry brush, paint the outer 1 1/2 inch circumference of the pastry with beaten egg.

Spread the frangipane in a round in the center of the pastry so that it just meets the painted on egg. Press the bean into the frangipane somewhere close to the outer edge.

Place the other puff pastry (rolled out into an equally sized round) on top of the first. Use the times of a fork to press the edges closed. Brush the top of the galette with the beaten egg.

Use a paring knife to etch a pretty pattern into the top of the galette. Traditionally this is in a cross-hatch pattern, or concentric half circles, but you can make up your own pattern if you are feeling creative. Don’t cut through the pastry, just etch.

Cut a small hole in the center of the pastry to allow steam to escape. Place the galette in the refrigerator to cool for at least 30 minutes before baking. You can make it a day in advance as well – just be sure to keep it refrigerated.

Preheat the oven to 200°F. Place the refrigerated galette in the center of the oven and bake for 30 to 35 minutes or until the top is dark golden brown. Serve warm.

Makes 8 servings.

Bertrand

10 reasons why Lyon is the capital of gastronomy

Find out why Lyon has been known as the world’s food capital for some 80 years with these top 10 facts on Lyon’s gastronomy.

Not only is Lyon amazingly beautiful but for some 80 years Lyon has also been recognised as the food capital of France and the world. In 1935, famed French food critic Curnonsky, dubbed the Prince of Gastronomy, described the city of Lyon as the ‘world capital of gastronomy’. If you ever find yourself in Lyon, you are obliged to test, try and enjoy the food, and you’ll truly learn about the origins of a common passion in France – a love of French food.

Lyon is the ideal place to discover French cuisine and to fall in love with it. With more than 1,500 eateries, Lyon city has one of the highest concentrations of restaurants per capita in France. In the 21st century, Lyon’s simple and high-quality cuisine has been exported to other parts of France and abroad.

Lyon is an amazing place: a big, modern and historical city. It’s full of authentic French people who have their own way of communicating but are lovely, funny and chatty, adding to the city’s charm. But instead of praising Lyon for its beauty and importance as a French city, here are 10 reasons why it’s renown as the capital of gastronomy.

Top 10 reasons why Lyon is the world’s capital of gastronomy

1. Because of its location

Lyon is surrounded by some of the finest raw materials in France and has become the hub for a variety of ingredients and top quality regional products. Summer vegetables come from farms in Charolais, lake fish from Savoy, game from the Dombes, the best pork from Monts du Lyonnais, and spring fruits and vegetables from Drôme and Ardèche. Plus you can get quality wines in Beaujolais and the Rhone Valley, not to mention the array of local cheeses. And the ‘royalty’ of chickens come from Bresse, and of course Bresse gave origin to the tasty Bresse Bleu fromage! Could you really ask for more?

2. Because of the famous Les Halles de Lyon

This is a renknown, prestigious indoor market which was created in 1971, and renovated and renamed in honour of top French chef Paul Bocuse in 2006. It can be expensive but if you are looking for the best regional products listed above or simply want to eat lunch or dinner, you will find what you need here. It is also worth visiting Les Halles de Lyon because Mr Bocuse can sometimes be seen chatting to traders and his suppliers. It’s easily accessible in central Lyon next to Part Dieu – another place you need to visit.

3. Because of the outdoor markets

Lyon is well known for its plentiful markets, which are a great alternative to Les Halle de Lyon. They are where savvy people can find very good quality regional products at a bon price. One of the best is on Boulevard de la Croix-Rousse. Situated on a steep hill, the market offers not only the very freshest regional products but also amazing views. Another popular market is Saint Antoine Farmers Market, which is open every day except Monday and farmers set up their market tables along the banks of the Saône River. It’s a great authentic way to discover how French people value food and see the Lyon art of selling cheese, wine, and saucisson.

4. Because of Lyonnaise specialities

It’s hard to begin as there are so many Lyonnaise specialities in each area. Lyon is all about rustic, rich French food, and is famous for a number of unique meals: think about a smoky pork sausage with pistachios served on a dollap of mashed potatoes with a cream sauce, or a brochette of foie gras, or a colourful macaron, and obviously the well-known to all, quenelles, typically a mixture of creamed fish (image below). Then there are the very typical Lyonnaise saucissons and its varieties. When it comes to cheese, Lyon offers the St-Marcellin and St-Félicien varieties from nearby Isère. I don’t even want to start on desserts as there are so many tasty things, but to name a few Lyon has their famous Les bugnes, Coussin de Lyon, Tarte Praline and Christmas papillotes.

Lyon's specialty foods

5. Because Lyon has been home to many top chefs

Lyon has always been an attractive place for chefs to settle and develop their skills, not least for the ‘mothers of Lyon’ who were the iconic women behind the creation of Lyon’s bouchons (traditional restaurants) and the city’s culinary reputation. It started with Mère Fillioux, who opened her own bistro and was the first ‘mother’ to gain a wide reputation, and later taught the craft to the even more famous Mère Brazier, the very teacher of our great Bocuse. This pattern has continued, and nowadays there are the famous Georges Blanc, Mathieu Viannay, Christian Têtedoie, Lacombe and Orsi, to name just a few, who still hold the banner high for French gastronomy. Lyon also attracts many creative young spirits, such as Sébastien Bouillet, or rising stars, such as Le Bec, Viannay, and Ezgulian. Increasingly there are more and more chefs appearing in Lyon, learning crafts from the best restaurants and the local schools such as the L’Institut Paul Bocuse and L’École Vatel. They offer training in hospitality, food service and culinary skills, and the apprentiships you can do in Lyon’s top restaurants provide some the best culinary experience one can gain.

Great Chefs in Lyon

6. Because Lyon has bouchons

A bouchon is a unique type of restuaurant that is only found in Lyon. They are a part of Lyonnaise history and are usually small, family-owned bistros that serve a specific type of cuisine, have a specific atmosphere, as well as a typical decor. According to one French language school, the word buchon didn’t exist in any other French town. They serve really heavy, homemade foods, stemming from the recipes the mothers of Lyons served to the silk workers.

Top French food

7. Because Lyon maintains its rich culinary traditions

On top of well-known Lyonnaise culinary traditions such as bouchons and Meres de Lyon (mothers of Lyon) recipes, Lyon also supports and continues the city’s great tradition of mâchon. Does it sound mysterious? Mâchon is a type of meal served in the morning (before lunchtime) but it is a heavy meal. It can start with pate, followed by a meaty main course topped with a sauce, and finished off with some cheese. The tradition of mâchon comes directly from the canutes – the silk weavers of the Croix-Rousse were coming back from night shifts hungry and they stopped by the local bars to share a meal. Nowadays, there is even a philanthropic organisation in Lyon for the encouragement and knowledge of mâchon called Franc Machons, which has awarded honorary diplomas to about 50 institutions that entitles them to organise and serve those meals. An example includes Chez les Gones restaurant, which starts serving from 9am a three-course meal that usually includes pâté, followed by andouillette with mustard sauce and cheese to finish, accompanied by a glass of Côtes du Rhône.

Lyon Paul Bocuse8. Because of the Pope of French Cuisine

You have probably already heard about the renown French chef Mr Bocuse, who has been dubbed the Pope of French cuisine. He is an exceptional chef who introduced Lyon to the whole and the world to nouvelle cuisine. It is a style of cooking that is characterised by lighter, delicate dishes and an increased focus on the presentation of the food. You could say he broke the rules of the Lyonnaise bouchons (very heavy meals) – and succeeded.


9. Because of the quality and number of top restaurants, boulangeries, patisseries and chocolatiers

More than 1,500 good restaurants, 13 awarded the prestigious Michelin Stars, and the highest numbers of restaurants per inhabitant in France – there’s no shortage of culinary establishments in this gastronomic centre of experimentation and innovation. Besides that, there are many authentic places to eat, such as century-old brasseries or the traditional bouchons (traditional Lyonnaise restaurants); a good example is the often full Bouchon des Filles, where you won’t get a menu but the owner will tell you what they serve. Outside of the restaurant scence are more Lyonnaise food gems – the dedicated charcuteries, fromageries, chocolatiers, boulangeries, vienniesseniers, cremeries and more. Some recommendations include the charcuteries Bonnardand Sabilia, the fromagerie Galland (Croix-Rousse), the tasty boulangerie/patisserie Jocteur, the chocolatierBernachon, and for eggs, La Crèmerie Lyonnaise.

10. Because Lyon has Sirha

Sirha was founded in Lyon in 1983 and is the biggest professional and international trade fair dedicated to food service and hospitality. Since then, Lyon has been responsible for gathering together the best in the gastronomy industy, thus SHIRA has become important for networking and discovering new trends – and a great event for the public to taste-test new foods. There are 17 professional competitions during Sirha, including the very prestigious international ones like Bocuse d’Or and Coupe du Monde de la Pâtisserie.

Now you will likely be tempted to come and experience some of France’s best cuisine. Bon appetite!

Shopaholic from home / Expatica

Aga had never spoken French nor been to France until she moved to Lyon. She is a Pole who now spends her free time with her ears and eyes wide open, observing cultural traits, soaking in customs and writing about them on her blog. She also loves shopping – online shopping, window shopping, all forms of shopping! You’ll find her on J’adore Lyon.

Photo credits: Fryke27 (quenelle), Alain Elorza (Paul Bocuse), Jacques Lameloise/Arnaud 25 (thumbnail).

article from http://www.expatica.com/fr/out-and-about/Top-10-reasons-why-Lyon-the-capital-of-gastronomy_476910.html

thank you for reading

Bertrand Munier 

 

How To make a sorbet

Sorbet is a dessert very easy to make and low in calorie

Fruit sorbet is a refreshing dessert that reminds you of the breezy, carefree days of Summer

It is light eating, and makes you feel guilt free while enjoying its taste.

ingredients

  • 250 g of water
  • 250g of sugar
  • 500g  of fresh Fruits (mango, raspberry, apricot, lemon, strawberry, kiwwis ) Puree
  • 1 Lemon Juice strained (optional)

1 Mix water and sugar in  saucepan.

2 Bring sugar water to a boil.

3Let simmer for 15 Minutes.

4Put the fruit puree in your blender or food processor and puree them.

5 Mix fuit puree with  cold sugar syrup and lemon juice

6Pour mixture into an ice cream machine and make sorbet using manufacturer’s instructions

Tips

if you don’t have any ice cream machine,  freeze the sorbet for several hours or overnight, Blend with  food processor and you will get a nice sorbet
enjoy
Bertrand Munier
bertrand munier

Pea Soupe a la Francaise served Hot or Cold

This is on of the best Pea soup recipe for Spring and Summer !

Pea soupe by Bertrand munier

Ingredients 
600 g shelled peas
4 spring onions
6 lettuce leaves or a big heart
1 tsp tablespoon olive oil
1 liter of water
4 c. tablespoons heavy cream
Salt and pepper
Shell the peas, peel and chop onions, wash the lettuce leaves.Heat the oil in a skillet on medium heat, add onions and let them meltwithout browning, then add the lettuce and peas, pour water, add salt, bring to a simmer and simmer for 20 to 25 min.When the peas are cooked, blend the soup in a blender or hand blenderuntil smooth.Put on low heat, add pepper and heavy cream, stirring, remove from heat tothe first stirrings.

Serve hot or cold .

Bon Appetit
Bertrand

cooking tips the choux pastry recipe

How to make  choux pastry

  1. Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères. It puffs up in the oven until it is eventually set by the heat. The airiness, in fact, is caused because choux has a high water content, which is turned into steam during baking and this forces the pastry shell outwards and gives it volume.
  2. eclaire idealparty

This a easy recipe I do everytime for my sweet canapes party ….

Ingredients

140g g Strong White Bread Flour o

110g  Butter

25cls Water or milk

5 Eggs

4 gr of salt

METHOD

Combine the milk, 125ml water, the butter and salt  in a saucepan and set over a low heat. Bring the boil and immediately take the pan off the heat. Shower in the flour and beat the mixture with a wooden spoon until spoon. Return the pan to a medium heat for about 1 minute, stirring constantly, to dry out the paste. Tip it into the bowl. Add the eggs one by one, beating with the wooden spoon. Once they are all incorporated into the mixture, it should be smooth and shiny and thick enough to pipe. The choux paste is now ready to use. (If you are not using it immediately brush the surface with eggwash to prevent a crust forming) Pipe small mounds on a baking sheet line greaseproof paper in staggered rows, using a bag fitted with a 1cm nozzle. Brush with eggwash and lightly mark the tops with the back of a spoon. Bake at 200ºC/Gas 6 fir 15-20 minutes until crisp, but still soft inside. Cool on a window sill.

paris-brest

My favorite Winter Treat ! Italian Hot Chocolate

Hot chocolate Recipe

Italy is famous for their Cioccolato Caldo, especially during the fall and winter months. This hot chocolate is sometimes served so thick (like a pudding), that you need a spoon to actually eat it! this recipe doesn’t make it that thick. The luxurious richness comes from using top-quality chocolate.

hot-chocolate

 

 

 

 

 

 

 

 

 

 

 

 

What You Will Need:

  1. 4 ounces bittersweet chocolate 70% or higher
  2. 1 1/2 cups whole milk
  3. 2 tablespoons sugar
  4. 2 teaspoons corn starch

What To Do:

  1. Into a saucepan over LOW heat add chocolate and a drop of milk. Stir with a wooden spoon until melted.
  2. SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch.
  3. Continue cooking over LOW heat until it becomes thick, creamy and coats the back of the wooden spoon.

Hot chocolate Italian-style is one of the most amazing treats in the world! You have to try this pudding-like chocolate decadence! Add some Irish cream, cinnamon, and whipped cream for a fun variation, or create your own!”

I suggest some petit four or sweet canapes and  sandwich to serve your afternoon tea

ideal party

a delice !!!

for Chocolate lover watch the chocolat movie you will like it !!

chocolat trailer

a Bientot

Bertrand Munier

www.bertrandmunier.co.uk 

bertrand munier

BOUCHÉE À LA REINE

I always loved ‘bouchée à la Reine’ – this classic starter is exactly what I love about French cuisine – elegant and old-fashioned. I like to have it simply as a main course with a salad on the side. My simplified version of this small puff pastry includes chicken, morel mushrooms, onions, white wine and a bechamel sauce. If you can’t find morel mushrooms, you can replace with any mushrooms of your choice whether they are fresh or dried

bouchee a la reine

Ingredients 

  • 4 vol-au-vent shells
  • 1 shallot
  • 2 large chicken or turkey breasts
  • 4 oz. small or medium button mushrooms
  • 10g of Morel
  • 2 oz. butter
  • 2 Tbs. flour
  • 1 egg yolk
  • 1 cup creme fraiche (or double cream)
  • 1 bouquet garni
  • 12 oz. chicken stock
  • Pepper

Procedure

  1. Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10-11 minutes
  2. Cut the chicken breasts into small dice.
  3. Wash the mushrooms rapidly and cut in halves or quarters depending on the size.
  4. In a sauteuse (or a frying pan), melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring.
  5. Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning.
  6. Add the chicken stock little by little and cook for 2 minutes, stirring.
  7. Add the diced chicken and the mushrooms and cook for 5 – 6 minutes, stirring from time to time.
  8. Preheat the oven to 350ºF (gas mark 6) and bake the vol-au-vent shells for 5 – 10 minutes or as directed by the manufacturer, without burning them.
  9. In a bowl, mix the cream with the egg yolk. Increase the heat under the sauteuse and add the egg yolk/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper.
  10. Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly.

Notes

This entrée has been somewhat neglected but is one of the great classics of French gastronomy. It is usually served as an entrée (introductory course) but may also be served as a plat principal (main course) for an evening meal, for example, accompanied by a green salad. It can also be made with seafood or even snails. For holidays one may also add sweetbreads, truffles or morels. This dish is sometimes confused with Vol-au-vent financière but the latter is quite different with quenelles, cockscombs, cocks’ kidneys, truffle slices, fluted mushroom caps and black olives bound with a Madeira sauce.

Bon Appetit

Bertrand

The french donuts recipe .. the beignet !

http://www.bertrandmunier.co.uk/
We got a very cold weather this weekend, this is a very good beignet (donuts) recipe to try at home .

iStock_000001727215_Small

Ingredients

Serves: 12
• 125ml water
• 1 tablespoon yeast
• 50g butter or lard
• 100g caster sugar
• 1 teaspoon salt
• 250ml boiling water
• 250ml evaporated milk
• 2 eggs, beaten
• 950g plain flour
• 1L vegetable oil for frying
• 125g icing sugar for dusting

Preparation method
Prep: 30 mins | Cook: 30 mins
1.Pour 125ml room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.

2.Combine the butter or lard, sugar and salt in a large bowl. Pour the boiling water over the butter mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.

3.Slowly mix in the flour until the dough forms a ball. Cover the dough with clingfilm and refrigerate for 30 minutes to 1 hour.

4.Working with a small portion (a little larger than a baseball) at a time, roll out the dough 3mm thick. Cut the rolled out dough into strips 5 to 8cm wide, then cut again in the opposite direction and at an angle, making diamond shapes.

5.Heat your oil for frying in a deep and wide, heavy-bottomed frying pan over medium-high heat to 180 degrees C.

6.Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with kitchen roll underneath and allow to cool until you can handle them. Place in a clean paper bag with icing sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

Chef Bertrand Munier

 

Fine French Caviar, naturally caviar!

What About french caviar for Christmas and New year

If you are looking for a smooth, creamy caviar for the more amateur palate, then French caviar  is exactly what you are looking for.

It is made using the “malossol” method, meaning that only fish roe and natural salt is used to make it, without any preservatives.

 

Order Now !!                                 Bon Appetit

Bertrand

Cook your own ravioli ! that so easy with my recipe …

The  ravioli is delicious when it is homemade. Its stuffing of cheese, vegetables or ham allow all variations. Add sauce, pesto or parmesan, and you have a delicious Italian. Unless you prefer the Chinese ravoli!

recipe of spinach raviolis  for 4 people

4 people
Preparation time:
45 min
Cooking time:
30 min

You will need:
500g of spinach
20 cl of cream thick
2 tablespoons of flour
300 g of fresh pasta dough
1 egg
salt

For the sauce:
20 cl of liquid cream
80 g grated Parmesan cheese
pepper
For 4 persons preparation time: 45 min cooking time: 30 min need you: 500 g of spinach in branch 20 cl of fresh cream 2 tablespoons of flour 300 g of pulp 1 egg salt for the sauce fresh dough: 20 cl of fresh cream liquid 80 g Parmesan cheese, grated pepper utensils : 1 roll pastry 1 round, fluted cookie cutter or 1 cup 1: remove the tails of spinach, wash them.
In a saucepan, boil 1.5 litre of water with 2 teaspoons of salt, then add the spinach and cook for 3 minutes, drain, press them to remove all the water and chop them with a knife as finely as possible.
2: In a small saucepan, made boiling cream and allow to reduce by half over high heat stirring so it attaches not; Add the spinach. Check the seasoning and cool.
3: Prepare ravioli: Sprinkle flour work plan; with a rolling pin, spread the dough to make it thin and cut out rounds of 6 cm in diameter with a round, fluted cookie cutter with a Cup. Place in the center of half of the round a little spinach. In a bowl, beat the egg with a fork and with a brush, wash around the circumference of each circle, cover them in the other half of the round and press with fingers to paste and form the ravioli.

4: 1.5 Liter of water with a teaspoon of salt, boil gently dip the dumplings and let them cook for 5 minutes, then drain. Book them warm.
5: Prepare the sauce: in a saucepan, made boil the cream, add the parmesan, pepper; check the seasoning.
6: Have the ravioli in the serving dish, spray them with sauce and serve immediately.

Enjoy !!

Bertrand Munier