Crème de la Crème
by Shelly Steig
UNESCO’s nod to French cuisine is one to savor.By Shelly SteigThe French have been exclaiming “ooh la la” ever since the United Nations Educational, Scientific and Cultural Organization affirmed what the French have always claimed: that their cuisine is haute. In November 2010, UNESCO included the “gastronomic meal of the French” on a list that celebrates the world’s intangible cultural heritage.
Par Excellence
French President Nicolas Sarkozy, along with top-notch chefs and academics, lobbied for the designation by defining the meal as a customary social practice that celebrated special events and “emphasized togetherness, the pleasure of taste and the balance between human beings and the products of nature.”
Elements include the use of local products, wine and food pairing, and beautifully dressed tables with precisely set servingware. Participants practice a fixed structure, which begins with an aperitif, is followed by at least four courses (which often include a starter, main dish with vegetables, cheese plate and dessert) then ends with liqueurs.
University of Paris-Sorbonne President Jean-Robert Pitte wrote, “The meal is a profound part of French people’s identity … We have a certain form of gastronomy, with the marriage of food and wine, the succession of dishes, the way of setting the table, of talking about it, that are specifically French.”
UNESCO’s recognition of a communal and traditional meal was especially significant to a country that is experiencing some of the vagaries of modern life—fast-food consumption is on the rise and family meals are on the decline.
Savoir Faire
Those who have no family or friends in Europe can still enjoy a gastronomic meal of UNESCO caliber by dining at one of the 139 luxury Relais & Chateaux properties that dot France’s landscape.
The half-century-old brand—that focuses on fine cuisine and Art de Vivre— began with eight holdings along the route known as the Road to Happiness that meandered from Paris to the Cote d’Azur. Each hotel or stand-alone restaurant is thoroughly vetted in a process that can take up to 10 years. The eight hotels I visited were housed in buildings rich with character, including an ancient abbey and historical country manors. The restaurants draw some of the best chefs in the world.
Visitors can also plan their trip around the Fete de la Gastronomie, a new festival that celebrates the diversity of French cuisine. Inspired by the UNESCO designation, the Fete is held on the first day of autumn all across France.
The planning committee had not released the theme or events for 2012 at press time. However, last year’s theme, La Terre (the land), highlighted local products such as cheeses, wines and produce from all different regions. More than 4,500 events took place during the event, and 1,051 restaurants created special menus for the tous au restaurant event. Organizers planned workshops that included cooking techniques and the art of setting tables. More than 70 Relais & Chateaux establishments opened their world-renowned kitchens to showcase tips and techniques, and offer special menus.
Another way to experience French gastronomy and bring the experience home is by taking a cooking class. Chef Paule Caillat, owner of Promenades Gourmandes in Paris, leads students to local markets, where they choose ingredients. They then compose menus, prepare a meal—and, of course, savor it with fine wines.
Cuisine coach Kate Hill offers day and weekend sessions, as well as one- or three-week intensives for beginning or professional cooks at her 18th-century Gascony farmhouse, Camont. With a field-to-fork emphasis, Hill’s culinary retreat focuses on seasonal, local produce and traditional French butchery—and of course, feasts follow.
Bon appetit!
Planning Your Trip
Go to http://us.franceguide.com for general information about visiting France. Festival dates and events can be found at www.fete-gastronomie.fr/en/. For trip-planning assistance, contact your local AAA Travel agent or AAA.com/travel.
Enjoy a recipe for Roti de Veau a la Francaise (Braised Veal Roast French style) from Chef Paule Caillat of Promenades Gourmandes in Paris.
SHELLY STEIG is a freelance writer from Parker, Colo.
by Shelly Steig
UNESCO’s nod to French cuisine is one to savor.By Shelly SteigThe French have been exclaiming “ooh la la” ever since the United Nations Educational, Scientific and Cultural Organization affirmed what the French have always claimed: that their cuisine is haute. In November 2010, UNESCO included the “gastronomic meal of the French” on a list that celebrates the world’s intangible cultural heritage.
Par Excellence
French President Nicolas Sarkozy, along with top-notch chefs and academics, lobbied for the designation by defining the meal as a customary social practice that celebrated special events and “emphasized togetherness, the pleasure of taste and the balance between human beings and the products of nature.”
Elements include the use of local products, wine and food pairing, and beautifully dressed tables with precisely set servingware. Participants practice a fixed structure, which begins with an aperitif, is followed by at least four courses (which often include a starter, main dish with vegetables, cheese plate and dessert) then ends with liqueurs.
University of Paris-Sorbonne President Jean-Robert Pitte wrote, “The meal is a profound part of French people’s identity … We have a certain form of gastronomy, with the marriage of food and wine, the succession of dishes, the way of setting the table, of talking about it, that are specifically French.”
UNESCO’s recognition of a communal and traditional meal was especially significant to a country that is experiencing some of the vagaries of modern life—fast-food consumption is on the rise and family meals are on the decline.
Savoir Faire
Those who have no family or friends in Europe can still enjoy a gastronomic meal of UNESCO caliber by dining at one of the 139 luxury Relais & Chateaux properties that dot France’s landscape.
The half-century-old brand—that focuses on fine cuisine and Art de Vivre— began with eight holdings along the route known as the Road to Happiness that meandered from Paris to the Cote d’Azur. Each hotel or stand-alone restaurant is thoroughly vetted in a process that can take up to 10 years. The eight hotels I visited were housed in buildings rich with character, including an ancient abbey and historical country manors. The restaurants draw some of the best chefs in the world.
Visitors can also plan their trip around the Fete de la Gastronomie, a new festival that celebrates the diversity of French cuisine. Inspired by the UNESCO designation, the Fete is held on the first day of autumn all across France.
The planning committee had not released the theme or events for 2012 at press time. However, last year’s theme, La Terre (the land), highlighted local products such as cheeses, wines and produce from all different regions. More than 4,500 events took place during the event, and 1,051 restaurants created special menus for the tous au restaurant event. Organizers planned workshops that included cooking techniques and the art of setting tables. More than 70 Relais & Chateaux establishments opened their world-renowned kitchens to showcase tips and techniques, and offer special menus.
Another way to experience French gastronomy and bring the experience home is by taking a cooking class. Chef Paule Caillat, owner of Promenades Gourmandes in Paris, leads students to local markets, where they choose ingredients. They then compose menus, prepare a meal—and, of course, savor it with fine wines.
Cuisine coach Kate Hill offers day and weekend sessions, as well as one- or three-week intensives for beginning or professional cooks at her 18th-century Gascony farmhouse, Camont. With a field-to-fork emphasis, Hill’s culinary retreat focuses on seasonal, local produce and traditional French butchery—and of course, feasts follow.
Bon appetit!
Planning Your Trip
Go to http://us.franceguide.com for general information about visiting France. Festival dates and events can be found at www.fete-gastronomie.fr/en/. For trip-planning assistance, contact your local AAA Travel agent or AAA.com/travel.
Enjoy a recipe for Roti de Veau a la Francaise (Braised Veal Roast French style) from Chef Paule Caillat of Promenades Gourmandes in Paris.
SHELLY STEIG is a freelance writer from Parker, Colo.