CULINARY TOUR DE FRANCE – NEW AQUITAINE – (AQUITAINE)
Nouvelle-Aquitaine is the largest administrative region in France, stretching to the west and south-west of the continent.
Since January 2016, the three regions Aquitaine, Limousin and Poitou-Charentes have become a single large region called the New Aquitaine.
Over the centuries, the territory referred to as Aquitaine has of course greatly varied.
” Gaul is divided into three parts” , said Julius Caesar: Belgium, Aquitaine and Celtic. In the 4th century, the two provinces of Aquitaine, formed an immense territory extending from the Loire to the Garonne and from the ocean to the east of the Massif Central .
As you may know, the hour of glory for the Duchy of Aquitaine was the period of Aliénor (1122-1204), first married to the King of France Louis VII and then to the King of England Henry II. Meaning the great and rich Duchy of Aquitaine was first French and then English, which ultimately led to the Hundred Years War and a noticeable English presence in the region…
The culinary specialties I will propose you today are :
* Sauternes bonbons.
* Chocolate fondant with Espelette pepper.
* Lentils, oyster mushrooms and Ossau-Iraty cheese.
In the mellow white wine range, the Sauternes is definitely my favorite! The quality of Sauternes originates from a legend that has been perpetuated over generations about overripe yet almost rotten grapes during harvest! Designated the “noble rot”, this disease which gave a particular aroma in the wine, quickly became a sign of quality to be noticed before the harvest of the grapes, which was done by sort. The wine is then enriched by aging for several years. Find the recipe : Sauternes Bonbons Here
Everyone knows the pepper but what about the special one from Espelette in the basque region? Apparently, the first traces of chilli peppers were discovered in South America almost 7000 years ago! Mixed with cocoa, the Aztecs concocted a drink intended to give them courage!
Lucky you! The recipe I proposed you today is combined with chocolate!!
The Espelette pepper (which comes from South America) had been cultivated in the Basque Country between the 16th and 17th century. It was essentially used in medicine because of its medicinal properties, and soon after, was used as a condiment to replace the pepper which was more and more expensive at the time.
Find the recipe : chocolate fondant with Espelette pepper Here
Yes, I can find Ossau-Iraty in my London’s deli… Created by sheep milk producers from milk from the Ossay valley and the Iraty forest, this basque cheese has its origins in the 18th century. But since the Middle Ages, shepherds have been producing sheep’s milk cheeses in the valley without it bearing the name of “Ossau-Iraty”. The Ossau-Iraty cheese had a Protected Designation of Origin since 1996. Find the recipe : Ossau-iraty, lentils and oyster mushrooms salad Here
