or Connect
New Posts  All Forums:Forum Nav:

I miss France

post #1 of 19
Thread Starter 

I have lived in the US for over a decade now. Today, I miss France. I miss....

 

My farmer's market:

 

AppleMark

 

AppleMark

 

AppleMark

 

A local organic bakery's bread oven:

 

AppleMark

post #2 of 19

hmmm @French Fries

missing home seems to revolve around food for me too...

http://www.cheftalk.com/g/a/112847/k-girls-food-travel-journal-photos/

*sigh*

just by chance, my husband and I started a conversation about going back home again next spring, fingers crossed for the month of May again, with a kitchen please?!

post #3 of 19

I know what you mean FF, I miss visiting France just looking at those pictures.  And the art there ain't bad either hehe.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #4 of 19

FF, I'm not French, but I live at "spitting distance" from the French border. I really understand why a Frenchman&Foodie truly misses his country.

 

I have a little suggestion. Every Saturday, I'm watching Julie Andrieu's show on France3, called "Les Carnets de Julie". Lovely Parisiènne, visiting small regions in France, looking for local specialties and recipes. There are a few videos on the France3 website, showing fragments from Julie's show that maybe you could capture in the US;

 

http://www.france3.fr/emissions/les-carnets-de-julie

post #5 of 19

I love living right next to France. It's amazing!

When I miss home(Iowa) the thing I miss most is a breaded and fried pork tenderloin sandwich with mustard and onions. MMM. I think French food is better than that, but that's my home. :)

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
Reply
Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
Reply
post #6 of 19

@French Fries My wife and I miss Paris everyday. Here are some of my memories from our 2009 trip.

 

 

 

 

 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #7 of 19
Thread Starter 

Wow @Nicko, those pictures are truly amazing, you must have had a great time. I see you were able to even experience the behind the scene, lucky you. And doesn't coffee served in a bowl scream Frech bistro?! ;) What's that pastry next to your coffee? I cannot recognize it. 

 

@helloitslucas actually that sandwich sounds mighty tasty. How are the markets in Switzerland? I would expect one to be able to find excellent produce there as well, especially when it comes to dairy and cheese. Some of the most beautiful mountains you got there. 

 

@ChrisBelgium thanks so much for that link. I will definitely watch her shows. And you've shown us all that Belgium also has a lot to bring to the plate, apparently both in terms of produce and in terms of talents. 

 

@kaneohegirlinaz some very nice pictures there too! And BTW... I miss Hawaii too!!!! (Been there 3 times on holidays, the first time my wife wanted to move there. Loved the fruit stands by the side of the road where they sell you fresh lilikoi, papaya, goyaves, young coconuts etc....)

 

@Koukouvagia yup, also miss the art and the art culture.

post #8 of 19

Beautiful pics @FrenchFries & @Nicko. I feel your pain,  I'm a transplanted New Yorker, & even after a decade, I still get homesick pangs.  Miss the food, restaurants, sites etc.  I'm pretty happy in so California, though.  Can't beat the weather, love the ocean, farmers markets, and on and on.  I wouldn't mind having a buttery, flakey chocolate-filled croissant about now :)

post #9 of 19

@French Fries The "Behind The Scenes" was a one day bread making class at the Le Cordon Bleu in Paris. It was a fantastic day with breakfast and lunch prepared by the students included. As for the dessert it is called a "Mont Blanc" and it is chestnut puree piped onto a meringue with whipped cream. We enjoyed this at Angelinas in Paris and it is not coffee we are drinking but liquid chocolate and it is rich and tasty.

 

Angelinas Mont blanc History: http://www.angelina-paris.fr/en/#/mont-blanc-history/

Angelina's Hot Chocolate: http://www.angelina-paris.fr/en/#/hot-chocolate-history/

http://www.angelina-paris.fr/en/#/history/

 

P.S. I highly recommend the classes at Le Cordon Bleu they have many one day courses or multi day and the one day seemed to be just perfect.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #10 of 19
The words "liquid chocolate" sent shivers up my arms yum.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #11 of 19
Thread Starter 
Quote:
Originally Posted by Nicko View Post
 

@French Fries The "Behind The Scenes" was a one day bread making class at the Le Cordon Bleu in Paris. It was a fantastic day with breakfast and lunch prepared by the students included. As for the dessert it is called a "Mont Blanc" and it is chestnut puree piped onto a meringue with whipped cream. We enjoyed this at Angelinas in Paris and it is not coffee we are drinking but liquid chocolate and it is rich and tasty.

Wow that dessert sounds absolutely to die for. I'm a HUGE fan of chestnut puree (creme de marron) and all desserts prepared with it. A meringue sounds like it would give it a carrier and add texture without distracting from the taste. Would you believe I've never heard of that dessert? I really need to brush up on my French pastries. There are so many!

 

That one day class sounds great. Maybe one day I'll try one of those. 

 

I just booked a flight to France. I'm going to spend a couple of months there this summer, with my family. I can't wait! :)

post #12 of 19

What part of France will you be visiting? (only if you feel comfortable sharing). We (my wife and I) just booked our tickets to Vienna and Prague and I had sticker shock from the plane ticket prices. I truly miss the 80's when you could fly to Europe for a couple hundred bucks round trip, no extra tax, fees, no bagged fees literally a couple hundred bucks. How wonderful it will be to spend a couple months in France hope you take a lot of photos to share while your there.

 

What is one food you miss the most from France?

 

Bonne vacances mon ami

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #13 of 19
Thread Starter 

I will be in the Alps, south / east, close to Switzerland. 

 

I hear you on the plane ticket prices, it's getting quite ridiculous, and is becoming a huge part of our yearly budget. 

 

I will definitely take some more food pictures to bring back to Cheftalk. 

 

What I miss the most? Hard to tell. My first thought is meat. Getting a real bird, like a 6 month old organic chicken, or a pheasant, guinea fowl etc... but also the excellent grass fed beef, or even a rabbit. All of that from a local farmer's market or even better straight from the farmer. Then there's the cheese. Such a huge variety, and unlike anything I can find here. Then there's charcuterie, bread, pastries, viennoiseries (pain au chocolat, croissants....) etc. Add to that a bunch of regional products... and my father in law's garden green beans, which are always outstanding. Now you can tell why I need a couple of months!! ;)

 

I also miss the fact that in France if you need meat you go to your butcher. If you need bread you go to a bakery. If you need fish you go to the fish monger. You can get incredible creme fraiche from your Cheesemonger. Etc etc... it may sound time consuming but in the end it's so worth it compared to just going to the supermarket to get everything. You can ask questions regarding where your food comes from, where and how the animals are raised, etc etc... every time I'm in France I feel "closer" to my food. I know more about it. A chicken comes with a head and feet, and not in a plastic bag, so you can check for freshness. You buy whole fish and not just a fillet. You don't go to the fishmonger knowing what fish you want to cook, recipe in mind. You go there with an open mind and see what's available that day, then you start thinking of a recipe as you walk home. About an hour before dinner time you walk to the bakery to get fresh bread. This is something I feel like I've lost and would like to find again. 

 

Vienna, Prague... sounds wonderful too. Those are cities that I have yet to visit. Maybe one day! I'm sure you can find fantastic food in Vienna. Prague I have no idea but it's most likely beautiful to sight-see. Enjoy your European vacation too!!


Edited by French Fries - 2/12/14 at 2:15pm
post #14 of 19

Just a curious question Nicko. 

What course did you do at LCB?

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply
post #15 of 19
I'm getting homesick reading these posts. I can't wait to go home in the summer and I too gag at the prices. We save all year long and can never go on any other vacation elsewhere because of it. Nicko are you hopping to Greece after your trip?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #16 of 19
Thread Starter 

Kouk' are you going to Greece this summer? That sounds like a good vacation too. I have to say I miss Greece too (went there on vacation 4 summers in a row back when I used to live in France).

post #17 of 19

Yes, that's the plan.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #18 of 19
Thread Starter 

Awesome, I wish you the best time. Greece in summer is a treat. I hope you bring back photos to share with us as well. :)

post #19 of 19

@KaiqueKuisine Sorry for the very late response. If you go to the Le Cordon Bleu Paris website there is a section called: Culinary Short Courses. Link below. I took the bread class which was one day and you start by having a wonderful breakfast (croisants, coffee, pastry made by the students). The class is almost entirely hands on and there is a French instructor with an English interpreter the entire time. The morning you prep all the breads then break a noon for a wonderful lunch prepared by the students. You return for another 3 hours to finish up your baquettes, brioche, and many other breads. It was an excellent thing to do and I highly recommend it. At the end of the course you get a certificate from the Le Cordon Bleu (look at my profile to see a photo of me accepting mine).

 

http://www.cordonbleu.edu/paris/cuisine-course/en

 

 

For your viewing pleasure. 

 

 

 

 

 

 

 

 

 

 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking