5 Healthy New Year Resolution Ideas from a French Chef

From my little part of the world to everyone everywhere, I wish you a Wonderful, Happy and Healthy New Year.

 

I’m limiting my New Year’s resolutions this year, working on a short list, one that’s doable and realistic.
One thing I’d like to look into more this year though, is the fascination and passion for French cuisine. Madeleine Montebert, blogger, chef and owner of Cooking in Provence is a health conscious lady, a great source of inspiration for me in 2013.

I asked Madeleine what she’d like to see more of in 2014.

This is what she said:
More than anything I’d like to see everyone making an effort to eat better – to eat healthier, -- to get greater pleasure from eating. Keeping it simple is key.

Cook with your children and start getting them involved and interested in food at an early age. Try out new recipes together; at least you can have a laugh if it doesn’t turn out right. And they’ll thank you later once they realize you’ve put them on the right track.

 

Personalize your home cooking. One example is to introduce your own flavors in the kitchen, for example in your oils -- easy to make and wonderful to use to get fancy results. All you need are spices (like saffron or pepper), or nuts or aromatics or even sliced truffles which you can add to your oil and sealing the bottle or jar as you would for jam. Make small quantities so that you don’t have  to worry about shell life.

 

For New Year Resolutions, it is often suggested learning something new.  Why not learn about seasonal products? Get to know your local food producers, growers and farmers: talk to them, get them to share their ideas and knowledge and   come away with new inspiring ways to cook new dishes!

 

A resolution is a goal you can work at every single day for the entire year: go for bright and easy homemade food.  You can start with the classic French “vinaigrette” and substitute ingredients to get new flavors or lighter dressings.

 

The classic vinaigrette: stir 1 teaspoonful of Dijon mustard with 1 tablespoonful of red wine vinegar and salt. Add 3 tablespoonfuls of oil (preferably olive oil) and add pepper. For a lighter version you can substitute lemon juice for vinegar and yogurt for olive oil.

 

Take a tip from the French and drink less alcohol: One way to do this is to get interested in wine. Start with grape varieties and wine types, then progress to handling, storing and tasting. You’ll pay much more attention to what you drink, your friends will be impressed and you’ll recognize the subtleties of flavor.

                                                   The end result? You’ll drink less!

 

                                                

 

 This list of tips isn’t too challenging and should be easy to put into practice wherever you might be in the world. I wonder how many of you will start with the last one?

 

 www.cookinginprovence.fr/

 

 

 

 

        

 

 

 

 

 

 

 

 

 

 

 

                                      

 

 

 

 

 

        

 

 

 

 

 

 

 

 



From the book:  AN OLIVE OIL TOUR OF FRANCE

 Fabienne Roux is a lady who knows all about tastes, flavors and the goodness of olive oil, an élaïologue (elaïo for olive oil in Greece and logue for specialist) who has been in the business for 22 years. Recognized for her expertise — she  often  participates in national and  international olive oil competitions such as the New York International Olive Oil competition held in April 2013.

Fabienne feels strongly that much more can be done in France to develop awareness of olive oil especially amongst chefs, professional cooks, even the top professionals she feels need to be trained on the culinary virtues of extra virgin olive oil. In 2012, she created The French High School of Olive Oil Tasting where she shares her passion, enthusiasm and knowledge with professionals and gastronomy lovers.

She says:  “I wanted a place for experimentation, discussion and defense of the quality of olive oil.”

Particularly interesting is her training of professional chefs, on the culinary aspects of olive oil;  Fabienne's  approach does not strictly follow the conventional pattern.

She says: “I don’t want to do it like a robot, like a machine. I am looking for emotions. These chefs often buy good olive oil from producers but they need to learn about aromatics, to be more emotional and creative when using olive oil.”

How does she do it?

Without discussing the origins, Fabienne and business partner Alexis Munoz expose their trainees to several different oils, encouraging them to identify the odor for themselves using their olfactory senses – their noses. And for that, Fabienne has her own technique of using special sweets to prepare them for the olive oil tasting experience.

  “I use concentrated oils because chefs are constantly tasting, using their mouths, I want them to first use their noses. If a chef thinks the oil is a basic one, I remove it straight away.   Most important he must ask himself what he can do with the oil he tastes.

What’s great, is their enthusiasm for this kind of approach; they can become so keen, so excited, we often end up in the kitchen to prepare a dish. Only at the end do they discover the origin of the oils they chose; these might be from Provence, from California Italy or elsewhere. It might even be a bio olive oil but what’s important is the dish they’re going to use it for. I don’t influence them," she enthuses.

"Olive oil is the little sister of wine", observes Fabienne.

http://www.alexismunoz.com/content/23-fabienne-roux

September Signals a New Start in Schools and Politics in France

  La Rentrée in France is an annual ritual that hits the nation around the end of August and continues until at least mid September. There’s no real translation for this word, no one word to convey the real significance of La Rentrée, this established French tradition, meaning a return after a period of inactivity, a re-entry if you like.  It means that the 2 month holiday break is over so it’s back to school for the kids.

But there’s more to this than the Anglo- Saxon back to school season because it applies to work, politics and life in general.

La Rentrée signals the end of the long holiday which some of us greet with a sigh of relief because with playtime over, day to day life can continue – businesses will reopen, shops will be spruced up, with  their owners  hopefully energized.

Not only is there rentrée de classe, rentré  scolaire and  rentré universitaire for the various teaching establishments but  politicians also herald in a  new political season; this is called  rentrée politique when the  President and his ministers come  back ready to surprise the nation with their new policies. Of course we are all hoping for fewer demonstrations, but France is one of the most strike prone nations and street demos play an important part of political life

One new Government policy concerns the 12,000 pupils and students who returned to school on Tuesday. The new Government has decided that primary school classes should end one hour earlier, at 3.30 but that children should remain in school to do their homework.
Not all schools have welcomed this idea saying it will take time and more money to organize. The President has also promised to increase the number of teaching posts throughout the country.


We in the South are still hanging on; the weather is fabulous, the tourists have gone and with them the long queues at the boulangeries. It’s the vendange season in Provence; a time for sunshine and bringing in the grapes-- one of our busiest times.

4 Good Reasons for Cooking with a Tian

Provençal cooks are fussy about their cuisine, their earthy healthy traditions, and their Mediterranean diet.  And it’s not just about the ingredients they use such as healthy olive oil but how they prepare their Provençal cuisine.

Cooks in Provence will often use tians –tians are earthenware dishes used for cooking and serving – vessels that are glazed  in the inside. A tian is also the name of the dish prepared in it.

Here’s why you should use one:
- With a tian the dish goes straight from the oven to the table – nothing could be more practical.

-There’s no added juices only those of good wholesome vegetables.

-As this is not a gratin, there’s no breadcrumbs, no cheese making it almost fat free.

-Slow cooking in the oven so you can prepare  and relax.

 This is one of the healthy olive oil recipes from my book An Olive Oil Tour of France

Madeleine Montebert from Cooking in Provence has got it right – this dish is simplicity itself
– a good dollop of extra virgin on succulent garden vegetables

 Provençal Tian

Quantities may vary according to the size of the vegetables and your tian

800 gms fat free trimmed lamb
10 tomatoes
5 courgettes
5 aubergines
1 onion
A few shallots
1 clove garlic
1 bay leaf
1 teaspoon thyme leaves
Salt and pepper
Olive oil

Wash the vegetables. Peel and slice the onion, shallots and garlic.

Spread these and the thyme leaves on the bottom of a tian.

Lay the meat on top.

Cut the aubergines, tomatoes and courgettes into quarter-inch slices. Lay them alternately on top of the meat overlapping them slightly and fitting them tightly to create one layer.

Sprinkle lightly with salt and pepper.

Drizzle the olive oil over the vegetables and cook the tian in a hot oven (180°C) for about 2 ½ hours.

Serve warm.

Bon appétit

 

An Olive Oil Tour of France

While the rest of the world is struggling with the flood of low quality olive oil, adulteration of extra virgin olive oil and rising prices, French producers are recognizing their Provencal heritage by developing their olive oil culture.

France is not included amongst the top seven olive oil producers of the world; it simply does not produce enough olive oil to compete with giant producers such as Spain and Italy.

Yet international oil experts recognize the extra virgin olive produced in France’s sunniest regions including the French island of Corsica as one of the best in the world.

What makes them different than their counterparts in other countries? An Olive Oil tour of France examines olive oil production in this country with stories of growers and producers using both traditional and modern methods to create the pale green nectar. It shows what has been achieved over the years, what remains to be done, and gives an insight into the growing olive oil culture in France today.

Since living in the South of France I found it natural to change my eating habits and to adopt a healthier lifestyle. This took me straight to the wonderful discovery of olive oil, and with that I met some fascinating people: growers and producers who speak with passion, drawing me into their olive oil world as they relate their different stories, olive oil tasting experts who patiently explained what to look for when you sip and slurp, cooks who have discovered healthy and tasty extra virgin and finally those involved in sharing their knowledge, teaching and promoting olive oil in France.

It seemed right that it should all be documented, hence my decision to write An Olive Oil Tour of France.

Two Wine Cellars in Provence -- very different, both enchanting

A do-it yourself wine tour is the perfect way to discover the vineyards and wines of Provence.

I am lucky - I am surrounded by picturesque vineyards with an array of wine caves, so I willingly take my guests, happy to translate, to taste, to indulge and to buy.

One of my favorite stops is the Château Sainte Roseline, a Côte de Provence winery; wine, art and history all in one place. They’ve been cultivating vines in this prestigious domaine situated in the Var region of Provence since the 14^th century: today it is big, well organized with at least 90 hectares of vineyard producing around 400,000 bottles of excellent red, white and rosé wine every year: This is Rosé country but Sainte Roseline still produces 35% red wine every year; rosé 55% and 10% white.

Here’s one thing they do differently at Saint Roseline -- night harvesting which they say controls oxidation of the 11 different varieties of grapes cultivated on the clay- limestone soils. Sainte Roseline is also one of the richest historic sites of Provence, one of the first vineyards of Provence. But many come here for another reason - to visit the 12^th century chapel where the body of Sainte Roseline lays, a saint known for her generosity and spiritual works.  

Wine Cooperatives

Down the road is a less sophisticated wine outlet, a cooperative vinery. It is important to grasp the spirit of my local wine cooperative which is less posh, less expensive but where you can get some really good wine. This is where I regularly buy my five-liter ‘bag in the box Côtes de Provence’ obtained with grapes from smaller growers who work together in a well managed quality controlled cooperative. 

My Côtes de Provence comes with the Appellation d'Origine label (AOC) – the French certification showing that my wine is authentic, of good quality, and comes from Provence, the largest zone in the region. The geographic characteristics of a place will shape and influence the quality of wine made from the grape – the French call this "terroir" – so my rosé wine from the Côte de Provence will have the unique quality specific only to the Côte de Provence.

We are lucky here to have  grenache, cinsault, syrah, and cabernet sauvignon,  the main varieties of grapes , all thriving beautifully in abundant sunshine, growing amid the exceptional climate and soils of Provence.

Colour, fragrance and aromas may be different at these two caves but if you first like the wine, then it’s the pleasure and company that counts.

And as Earnest Hemmingway said: “Wine is the most civilized thing in the world.”

http://www.sainte-roseline.com/

Tour de France to start off in Corsica

The people of Corsica are proud of their island even more so now as the 100^th Tour de France will start off from this magnificent island June 29.  They’ve been preparing for this for two years, now they are gripped by Tour de France fever, delighted, excited and anxiously  getting ready for the thousands of fans, cycling delegations and hundreds of media that will flock the island until Monday July 3.

 This is the very first time that the Tour de France will visit Corsica, great for the economy and a superb boost for tourism, all good for hoteliers and restaurateurs who will  provide accommodation.

 From Porto Vecchio to Bastia

Sprinters will head out from Porto Vecchio to cover the first 212 kilometers. This is  Corsica’s third largest city with its sheltered beaches and old town surrounded by ramparts. They will head to the southern tip of the island to the outskirts of Bonifacio; up again towards Porto Vecchio then take to  the eastern coast , a fairly flat road up to Bastia.

 Bastia to Ajaccio

Things will become difficult after Corté once the old capital of old Corsica. This is a mountainous and rugged region where the most difficult stages will be the Vizzavona pass (1,163 meters) and the steep slope of Mount Salario about 12 kilometers from the finish line. The 165 kilometer run takes place on Sunday the second day.

 Ajaccio to Calvi

 The third leg of the race will be the shortest covering 145 kms from Ajaccio to Calvi but probably the most beautiful. Sprinters will leave the Imperial city, Napoleon’s birthplace; they will travel north along the winding western roads past the sumptuous, Unesco- listed calanques of Piana -- those majestic overwhelming red rocks are  one of the most beautiful sites of Corsica.

As usual Le Tour de France with its mountainous and challenging routes will push professional bikers to the maximum but what a joy for cycling fans – the world’s most prestigious  three week bike race  is about to start.

 



Citadel of historic Corté  -- one of the many sights on the second day

5 Things you need to know about French Olive Oil

Are you interested in a healthy lifestyle and have made the switch to good healthy olive oil?

 If you live in France or going to be here this summer here’s what you need to know about French olive oil:

 1.       Don’t look for French olive oil only in supermarkets; you’ll find mostly Italian and Spanish olive oil in shops. The French do not produce a lot of olive oil in comparison with Italy or Spain.

 If however, you find yourself in Provence this summer, buy a few bottles from a local producer or an olive oil cooperative. You’ll also get a chance to watch the olive oil process and to taste good extra virgin olive oil – pure delight.

 2. ‘Huile d’Olive de France’ on the label is the ‘made in France’ guarantee that the olives were grown in France and that the oil was produced here.

3. If you want to sound knowledgeable when you meet an olive oil producer, ask him which of the Provencal oils you’re going to sample.

There are 3 Provencal flavours – Fruité mûr (obtained when the olives are ripe) fruité vert (when the olives are green) and Fruité noir (when the olives are matured)

4. Olive farming takes place in the South of France where the climate is ideal for the olive trees. Corsica is included in the thirteen departments for olive production. Olive oil from Corsica is generally milder as the olives are picked when they are ripe.

5. Check out the olive oil festivals in the different regions of the south this summer. This is where you get to sample all the different types of olives, meet olive oil producers and taste wonderful olive dishes such as tapenade.

 The French are beginning to recognize the goodness of extra virgin; 90,000 tons of olive oil is consumed in France every year. Although you won’t find French extra virgin on the middle shelf of the supermarkets as yet, olive oil experts recognize French olive oil to to be one of the best in the world.

 

 

 

 

 

Corsica gives us Sweet Mild Olive Oil

The sundrenched island of Corsica attracts millions of pleasure seekers every year, they come for the numerous beaches dotted around the island, the breathtaking beauty of the rugged landscape but did you know Corsica olive oil  producers make healthy mild sweet olive oil?

 They’ve been making olive oil here for centuries, but since 2004, when Corsican olive oil was granted AOC status, morale was boosted and so began a passion amongst 178 olive oil producers to create good quality oil. They worked hard at improving their farming practices, such as pruning, refined their production methods and it worked.

 Today Corsican olive oil has a taste and flavour truly unique to Corsica.

 Imagine, some of the trees on the island are more than 2,000 years old and still producing olives. These are the older orchards where at harvest time, the fruit is allowed to drop naturally into nets spread on the ground. But there are also younger trees with younger oil producers who use  either an electric comb allowing the fruit to fall into nets suspended in the trees or hand pick the fruit.

 Even though most olives are picked when the fruit is black and ripe, Corsica boasts a broad range of

 olive oil flavours. This is because the olive growing regions and the types of olives are so different; each cultivar or variety has its own flavour and aroma characteristics.

Training of olive oil tasters

In olive oil culture, taste and smell are important factors – vital to recognize good quality olive oil and to pick up any defects of the oil. Technicians and producers in Corsica learn how to recognize  positive and negatives attributes of their oil through training sessions organized on the island every year.

As one official Corsican olive oil taster said: "Learning to identify tastes is important. With my training I can now participate in any national and international olive oil tasting competition."

 In Corsica the olive tree is a way of life, the people of Corsica proud of their terroir, their very own Corsican olive oil.

 

Ripe Black Corsican olives ready for picking

 

 

 

 

 

 

 

 

 

 

 

 

 

Post cards however, reflect cultures and lifestyles – a great source for historians. For this reason Le Musée de la Carte Postale which shows only authentic documents needs to be up and running.

France celebrates Spring with the Lily of the Valley

Today is the first of May, the day when we give and receive little bouquets of muguets -- Lily of the valley- to our loved ones. With this we wish them luck, a tradition which goes all the way back to the time of the Renaissance.

 Charles1X was said to have been so touched on receiving a spring of this delicate flower as a good luck charm that he decided to give one to each of the ladies of the court. Thus started the tradition of La fête du Muguets.

  Small and white with clusters of little bells, these lilies, also known as thrush have a most provocative and unique smell. And most important they herald the coming of spring.

 The thrush plant grows almost everywhere in France except in the Mediterranean regions.

 Good business

 This cute tradition is also a business affair. According to statistics the French spent 25.5 million euros last year buying the flowers from the florists, the supermarkets markets and street vendors; selling muguets in the street is accepted on May 1.

The quality of the plant was excellent this year and those selling worked hard at presentation, combining the flowers with roses all  set in  beautiful baskets and pottery.

Single strands can also be sold but must be wrapped in cellophane or wax paper.

 Interesting facts

Amongst the flowers she chose for her wedding bouquet, Kate Middleton added some lily of the valley.

The lily of the valley is also known as our lady’s tears; legend has it that the tears Mary shed at the cross turned into lilies of the valley.

The flowers are used in the perfume business; diorissimo, introduced in 1956 is perhaps one of the best and most successful examples.

I love this custom, even though it falls on Labour Day, a national holiday celebrating the cause of labour, I prefer to see this charming custom more as a time of merriment, a promise of perfect months to come.

 Happy May 1 to all.

 

 

Pablo Picasso in the South of France

The artist Pablo Picasso died April 1973, exactly 40 years ago in the South of France. He moved here towards the latter part of his live, to Provence where he spent most of the happiest and some of the most productive years of his life. Picasso left a strong mark in the South of France, both culturally and emotionally. Today, art lovers can visit museums in Antibes, Vallauris and Vauvenargues following his trail in the South of France.

 "Action is the foundation key to all success."

 This wasn’t just an idle quote from the artist.  Pablo Picasso thrived on action. He loved movement, changes, exploring new areas, dabbling in new ways to express himself as an artist. Even in his romantic relationships there was much movement – Picasso, it seemed changed his women each time he changed his style.

 Antibes

The move to Provence in 1946 seemed to have an even more profound change in the artist. His blue period in Paris was over and from Antibes his first stop, he produced some of his most joyful works.

As you look out of the fortified windows of Chateau Grimaldi out towards the blue Mediterranean, it’s easy to see where his inspiration came from and understand his enthusiasm.  

“I’m not only going to paint, I’ll decorate the museum too,” he said jubilantly.
His painting, La Joie de Vivre reflected the mood of the sixty five year old; France was free once more, Europe was recovering from World War 2 and the master was in love.

 Vallauris

Picasso then moved to Vallauris a couple of miles away -- to discover the wonderful world of ceramics. He played, experimented and worked with unconventional tools such as kitchen knives for surface patterns, plates and cups, whatever he found interesting.

His major artwork in 1952, War and Peace was the last of his political compositions. When Picasso donated the two compositions painted on hardboard panels of over 100m2 to the French State in 1956, Vallauris gained its own Musée Picasso.

 Cannes

Picasso spent some time in Cannes with new partner Jacqueline Roque but it was getting too noisy there, too many high buildings were spoiling his view of the Mediterranean, and besides, he was getting internationally famous.

 Vauvenargues

Another move in 1959. This time the couple moved inland to Vauvenargues near Aix en Provence at the foot of the famous Mount ST. Victoire.
When Picasso bought the property he was already in his seventies; he assumed he would spend the rest of his life there so had most of his bronzes and paintings stacked in the many rooms of Château Vauvenargues.
His appetite for painting did not stop though, he continued with a passion. The famous, Le Déjeuner sur L’Herbe, was painted in Vauvenargues.

 Mougins

When he turned 80 the couple moved back to the Cannes area in 1961; Picasso wanted to be nearer his doctors.  The village Mougins, was not new to Picasso; he’d already been to this quiet hillside location. Picasso spent the last 12 years of his life there until his death in April 1973.

The artist who said “love is the greatest refreshment in life” was lucky. He had Jacqueline by his side when he died.

 Trailing with Picasso in the South of France:

Musée Picasso in Château Grimaldi Antibes www.antibes-juanlespins.com
Musée National Picasso Vallauris and War and Peace memorial, www.musee-picasso-vallauris.fr

Château de Vauvenargues, Aix-en-Provence; group visits only arranged through Musée Granet www.museegranet-aixenprovence.fr

 

 

 

French Olive oil Directory

 Dedicated Olive oil blogger Cécile Le Galliard has come up with a wonderful scheme to unite olive oil enthusiasts and professionals in France.

 By creating an online olive oil directory, deciders in the olive oil business now have more choice in terms of price, quality and transparency. They can even access the latest technological advances in Le Guide de Huile d’Olive (Olive Oil Guide).

 Exchanging information is vital in the olive oil business. Olive oil producers, shopkeepers, restaurant owners and even those looking to start their own business are already consulting the free registering service.  The service will also benefit small and average sized producers who before had little chance of promoting and distributing their products.

Cécile said: “The olive oil market is still in the beginning stages in France. This could be  because of the French tradition of cooking with butter, that the French still consider olive oil to be a luxury product or quite simply because the choice is not there for potential customers, that the shelves are stocked with the well known Italian and Spanish brands. I believe it might be a combination of all these factors.”

Marketing olive oil

There is still more to be done in France in terms of communication, promotion and distribution.

“In France we consume 3 liters per family per year whereas in Spain they consume 13 liters per person for the same period. There is still so much to do,” Cécile  said.

 Cécile who started off her project by contacting the small producers is pleased with the response she’s been getting so far with her project.

 “Thirty professionals including producers and grocers are already listed in the guide and around ten others are the process of doing so. I hope to be collaborating soon with Afidol, the l’Interprofessionnelle de L’huile d’Olive in France and also to include a good many more French producers,” she enthused.

 The dedicated olive oil blog already includes market studies, promotion and up to date information on olive oil news but this ardent blogger plans to develop her site even more in 2013 with a map of France showing all the olive oil activities such as trading, shops, producers and restaurants. She will also include a space for adverts and e commerce for buying directly on line.

 jusdolive.fr,

 

http://guide.jusdolive.fr/