French Cuisine

We owe the peas to Mr. ... who brought them from Genoa. King Louis XIV made himself ill against the good advice of his doctor Fagon. It is even reported that Jules Hardouin Mansart died of indigestion, which amuses the Roy whose upset stomach deprived him of it. In 1828, the gastronome and author Grimod de la Reynière wrote in Le Gastronome français ou l'art de bien vivre that "Peas are without a doubt the best of all the vegetables that are eaten in Paris". They were formerly called green peas and almost all the works of the time mention them from De Lune to François via Massialot. It is this same food officer and author of the New Royal and Bourgeois Cook. François Massialot (1660-1733) delivers a recipe for squab bisque with peas, we were inspired by his recipe.

It is not uncommon to see many comparisons flourish between chicken fricassee with crayfish and the famous chicken called 'à la Marengo'. A recipe readily associated with the decisive victory of June 14, 1800 by Napoleon Bonaparte over the Holy Empire in a plain of Piedmont. The origin of chicken fricassee is however to be found during the Grand Siècle, the French squires, that is to say the French cooks of the 17th century, invent a new cuisine, the French cuisine which finally stands out from the preparations inherited from Spain and Italy made of spices and a debauchery of sugar.

A pithiviers is a culinary term defining two preparations probably originating from the town of the same name in Loiret. A preparation of sweet puff pastry to which a frangipane is added and which is tasted on the occasion of the epiphany and a small pie of game birds. Its origin could date back to the 17th century. Today the sweet version is more commonly called galette des Rois, the term is thus rather used for the small hot game pâté. The latter almost always contain foie gras and can be mallard, partridge, quail or even squab and woodpigeon. The recipe remains the same and can be adapted, however the cooking time will have to be modified according to the meat.

The recipe called "à la Montmorency" is that of a can or a pigeon accompanied by a cherry sauce. We have adapted this recipe and opted for a young semi-wild duck with a more pronounced taste.

The association of cabbage, foie gras and hen pheasant is delicious, in season this dish can be largely enriched with black truffles. These will be peeled and minced to enhance the chartreuse while the broken pieces will join the sauce at the last moment. You can also add a little truffle juice during assembly and in the sauce.

The Epiphany has already passed but finally the galette is when you want it, isn't it?! Here is a playful version, which changes from the traditional round galette with frangipane and which will surely appeal to young and old alike. In addition, here, the marmalade contrasts the sometimes too sweet side of the almond cream.

  An anti-gaspi recipe to give a second life to your leftover stew, just as pleasing for the taste buds as the first!.