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Saturday, May 5. 2007
Part of my traveling escapades would be dining in various dining establishments in a particular area. For instance in Paris, the city is filled with fancy and elegant restaurants that serve delicate and exquisite French cuisines. There are also local bistros that prepare superb traditional French dishes. Of course, if you do not want to go for a stroll in the streets of Paris to look for interesting restos that you can eat at, the well-known hotels in the area have their own specialty diners and fine dining restaurants.
Friday, May 4. 2007
I would never argue with the fact that Paris is among the most romantic locations in the world. Since it's branded as a romantic location, the city is therefore packed with excellent romantic dining destinations that couples will definitely enjoy. Yes, Paris is packed with numerous fancy restaurants that are perfect for a romantic ambiance. The restaurants situated in Paris hotels are also prime dining locations. But the excellent location of all is Four Seasons Hotel's Le Cinq restaurant.
Thursday, May 3. 2007
 Before you enter Le Cinq, you would instantly feel the romantic aura of the restaurant. You can see a lot of tourists inside the place. Most of them are the ones seeking for a luxurious and romantic dining experience in the famous city. Once you're inside, you will be captivated with Le Cinq's elegant decorations. Moreover, Le Cinq serves the finest and superb contemporary and traditional French cuisines, as well as other international dishes. Hence, if you are up for a romantic honeymoon trip in Paris with your new spouse, Le Cinq is the best French restaurant to dine in.
Monday, April 23. 2007
 There are all types of stuff each country boasts of. In Japan, it would have to be their high-tech electronic devices. In Germany, it would always have to be their beer, you know. In France, there are all types of stuff you could probably want but just can't afford it, such as classy clothes, artworks, etc. So I think what you should take from your trip to France are the food they have there - absolutely the best in the world! So, since you're at it, why not consider all types of French food, but don't mind the French fries - you ought to know better. Plus, if you're thinking of what to take from this country, aren't there certain types of what-have-yous that are not allowed on the damn plane?
Sunday, April 22. 2007
I know you already plan on bringing along this country's mustard and olive oil. But mind you, don't forget their damn salt! Yes, this country's Camargue sea salt is the best tasting salt I have ever had in my life! Plus, you could easily pack a shitload of it in your damn luggage, you know. Since you're thinking of things that are easy on your pockets yet maintains some sort of familiarity with this country, I'm sure you'd be happy with their salt! Just don't forget to bring along some of the seafood products this country boasts of, my friend, for it would go great with their salt.
Saturday, April 21. 2007
I know you're thinking of carrying along some of this country's prime technological innovations, such as their handheld gadgets, HDTVs, etc. But I think you should always choose food over electronic equipment in every trip you take. This is because your own damn country just might already have it! Plus, you won't be getting any functional warranties from the manufacturers of the gizmos you take, you know. No, not as long as you don't go to where you bought the damn tool and tell them the problem with it! But with food, you're either satisfied with it, or just throw the shit out the damn window!
Thursday, April 19. 2007
There are a damn shitload of the finest food stuff you could get from this country, but it just isn't worth taking home than actually gobbling it up while you're there. This is because most of those food stuff could just rot in your damn luggage even while your on the damn plane home! Thus, I think you should make it a point to bring along the spices which this country boasts of. Yes, this country has the best tasting spices I have ever eaten, and taking a few spices with you would be like carrying home a Van Gogh portrait - totally priceless!
People don't usually know which products are best to carry along with their luggage on their way home from a holiday in foreign countries. They usually make mistakes of buying high-priced handheld digital devices that are of poor quality when they could get it here cheaper than a damn good gourmet meal in France! Speaking of France, being in Provence is a food shopper's idea of paradise, especially when it comes to taking home food from a holiday in this damn country. But exactly what to take home from France has been haunting most of those food lovers of the world who have been there.
Among the best tasting spices I have ever eaten, I just can't forget how French mustard could actually send you to gourmet heaven. You see, French mustard is what Brazilian heroin is to the world - the best on the damn planet! Plus, it can be found in vacuum-sealed containers, so you won't be having any problems while you're on the damn plane home. Just remember to actually take the mustard that is from this damn country, and not the imported type!
Saturday, April 7. 2007
 If you're on cable TV, have a fast internet connection, or both, you would have noticed by now through those movies and pictures how much slim most French women are. If you're an American woman weighing a tad bit over the French standard, then I think you're just too damn big for France! Well, this has been the topic of controversy and debate in the actual field of fashion and health, and I believe American women tend to take this a little too far. I'm not saying that being big is not sexy. I just wanted to share the secret how French women stay sparingly slim even in the modern age of french fries, heavy drinking lifestyle, and other greasy fast foods!
The secret here is their appetite. No, they don't have damn hunger strikes here and again no matter how much active the French are regarding labor issues, you know. Yes, French people have been famous for their feminist principles, but staying slim has nothing to do with their idea of feminine equality, mind you. Joan of Arc didn't die because she wanted the world to know how the French government was influencing the diet of the women on this planet!
The trick here used by most French women is that they indulge in cigarettes and black coffee. I have not yet noticed how much the death rate due to cancer in this country has either risen or fallen , but this may very well be the secret why French women stay as slim as they could be even in this modern age. I believe this is an actual diet which could never be considered healthy by American standards, but this just goes to show how much difference American standards from European standards have. Case in point: the difference between the English standard of measurement from the American measurement scale! But I guess this has no effect whatsoever in determining how much slim a woman is. After all, I think being sexy is more of an attitude and a lifestyle more than a body measurement!
Thursday, March 15. 2007
I just love scallops. That is why I fell in love with Gratinee de Coquille. This is actually one of my favorite French food. Thus, let me share with you how to make this heavenly delicacy.
Ingredients:
6 pieces of scallops, big
20 pieces shrimps, small and cooked
100 grams of mushrooms
30 grams of butter
1 cup of water
1/2 cup of dry white wine
2 tablespoons of olive oil
1 drop of lemon juice
1 shallot, big
1 bay leaf
1 tablespoon of sour cream
6 tablespoons of breadcrumbs, dry
grated nutmeg
salt
pepper
Making this dish is fairly easy. Here's how. You should peel off the shrimps. The same thing should be done to the shallots and then cut it lengthwise. On the other hand, the scallops must be cut in half crosswise. Mushrooms should be sliced thinly. Next, place the wine and water in a saucepan. Add the bay leaf, shallot, lemon juice, olive oil, and salt. Afterwards, the scallops should be added. Make sure that the scallops are covered by the mixture. Simmer gently and cook for 5 minutes. Then, strain the scallops from the mixture. However, keep the liquids cooking in the saucepan. Meanwhile, place 2 spoons of the olive oil in a frying pan and have the sliced mushrooms cook for 5 minutes. Make sure to stir this mixture often.
On the scallop dishes, place 2 slices of scallops at the bottom of each dish. 5 shrimps should then be placed on top of the scallops. Mushrooms should be distributed evenly on top. Then, melt butter in medium flame using a medium-sized saucepan. Pour flour. Lower the heat and pour some of the juice that was prepared earlier. Do this for around 10 minutes. Soon, you'll have white sauce ready. Add a dash of nutmeg, pepper, salt, and then some cream. The white sauce needs to be placed evenly on each scallop dish. Breadcrumbs go on top of the white sauce as well as some thin knobs of butter. Oven grill the dish until it is golden brown in color. Serve this wonderful gourmet dish immediately.
Monday, February 12. 2007
Honestly, I do not drink much wine. I either do not have much chance to drink champagne. But, if ever given the choice, I would rather prefer champagne over wine. I am sure that you will have the same choice, too. Why did I say so? Well, as we all know, champagne is always associated with grand celebrations or romantic candlelight dinners. I still remember how I pushed a friend of mine to include in his dinner date a bottle of champagne. Also, champagne is a perfect match with a gourmet cuisine.
However, champagne is expensive. The last time I bought one, it cost $600. Man, that would be enough for me to buy wine for my birthday party. Anyway, champagne is made nowhere else, but in Champagne, France. Champagne is where the first champagne was accidentally discovered, or made, by monks. The place is also the house of lavish vineyards. All the other champagnes around the world are imported from France. Maybe, you get to drink other champagnes, I mean the locally made ones. But, try the French champagne, and I am sure you will never forget its crisp. By the way, there are various manufacturers of champagne. My favorite is Mumm. It is the only brand I get to see in the local liquor shop.
Sunday, February 4. 2007
If it is wine, it must be French. Such statement stayed in my mind ever since a friend of mine made that remark when we have gone a short tour in Europe. At first, I sensed that he demands the restaurant owner to give us, at least, a French wine. But, to my surprise, we were literally served with one of the most renowned wines in France.
I could still recall how we laughed at our failure to pronounce the name of the wine. It was called Beaujolais nouveau. Obviously, the wine came from Beaujolais, and is one of the finest. According to the label, it is harvested during fall and is immediately sold before spring time comes. I am not really aware as to how wines are made, but as far as I understood, the Beaujolais undergoes the process of maceration and pasteurization.
If I am not mistaken, wines should be kept in barrels or new wine bottles, and left to ferment for a relatively long time. This process, which eats much time, is the secret of some of the best wines in the world. Anyhow, I tasted the Beaujolais and it proved to be exceptional. I also learned that Beaujolais is actually made to be consumed immediately. If stocked over time, the wine will lose its crisp.
Monday, January 22. 2007
One amazing thing about France is the language. There are so many food terms that are adapted from the French language. The reason behind this is that the language captures the true meaning of the recipe and one French word already identifies the ingredients.
Once, I got hold of a cook book with a chapter dedicated to French cuisines. I love seafood dishes so I searched for one. I found Sea Fricassee that requires the following ingredients:
8 scallops
250 grams salmon fillets
250 grams doversole fillets
9 ounces sour cream
10 ounces white wine
2 carrotts
40 grams butter
4 tablespoons olive oil
salt
pepper
The fillets must be cut into strips, while the scallops must be cut thickwise. The butter and olive oil will be used for frying the scallops and fillets. On the other hand, the carrots must be grated and sauted with the wine for fifteen minutes. In follows the cream while simmering everything in five minutes. Afterwards, the scallops and fillets can be added to the sauce. In five minutes or less, the Sea Fricasee is already set for serving. It sure looks simple to prepare, but requires time. Anyway, for a more beautiful presentation, I suggest that boiled or steamed potatoes be used as side dish.
Thursday, January 11. 2007
France is a country that is very popular to many travelers because of its natural beauty. There are many tourists' spots that the French people are very proud of, like the city of Paris. There are many places you could go when you visit France but it would not be complete if you do not taste their delectable local delicacies like the Grilled Salmon with green mayonnaise. But if you want to prepare it in your home, here's how.
Ingredients
4 steaks of salmon, at least 1 inch thick
pepper and salt
green Mayonnaise
1 cup of spinach, packed firmly
1/2 cup of watercress, packed firmly
1/2 cup of parsley, packed lightly
1/4 cup of taragon, packed lightly
1/4 cup sour cream
2 cups of your chosen mayonnaise
Procedure:
Salmon Preparation
1. Put small amount of oil in the grill rack then preheat.
2. Remove the scales of salmon if there is any, rinse and let it dry.
3. Season the sides of the salmon with pepper and salt then grill.
4. Grill it for at least 4 minutes each side.
5. To test if the fish is already cooked, get a skewer and insert to the part of salmon that is thick. Pull it out and touch. The fish is cooked if the skewer is hot.
6. Put it to a platter but keep it warm.
Mayonnaise Preparation
1. Wash thoroughly all the vegetables. Drop in the pot with water that is boiling and let it cook for at least 3 minutes.
2. After 3 minutes rinse the vegetables in cold water. Dry them and finely chop.
3. Mix them with the sour cream then puree into the blender.
4. Mix the mayonnaise with the puree
So if you cannot go to France, bring it home by grilling the French way. This French food is ideal for various outings and campings.
Thursday, January 4. 2007
For the French, cooking is considered an art. French haute cuisine ( gourmet cooking) has set a standard that is followed in many parts of the world since the 1700’s. French chefs have produced many delectable appetizers. Some French appetizers include the famous escargot in garlic butter sauce, scallops and mushroom in a creamy wine sauce, and puff pastries filled with chicken in cream soup. Sausages and pates are also served as appetizers. Goose liver pate with truffles is considered an exquisite delicacy.
Sometimes, cooks put fillings of cheese, vegetables, shrimp, ham or bacon into omelettes, crepes, and quiches. Other French specialties include the bouillabaisse and cassoulet. These are sometimes treated as full meals. Bouillabaisse is a chunky fish soup with six or more kinds of fish and shellfish.
Cassoulet is a casserole of beans, sausage, poultry, and pork. A typical French meal has several courses, starting with the appetizer. Popular main courses are steaks, chops, and roast chicken served with potatoes. A fresh green salad usually follows the main course. To finish the meal, pastries, tarts, or crepes filled with whipped cream are served as the dessert.
Friday, December 15. 2006
 Perhaps one of the most famous French cuisines known to the world is Escargot. Literally translated, it means snail but because of the inherent beauty of the French language, the term Escargot is used to name the dish. There are over 100 species of snails that are edible, but not all of them are used to prepare this French dish. The two species native to France is normally used to prepare escargot. Snails are found in soils and eat decaying matters, so obviously the contents of their stomach are poisonous to humans. Before they are cooked, the contents of the digestive systems of these snails are carefully purged. This process involved fasting and purging the snails which can take several days.
Traditionally the mollusks are baked with a sauce of garlic, shallots, parsley and butter in their shells. The cooking process of this dish involved removing the snail from its shell. It is then gutted and cooked with garlic butter. It is then poured back into the shell with butter and sauce. It is served with a special tong to hold the shell and a snail fork to extract the meat.
Monday, December 11. 2006
 If you want to bring a taste of France in your own home and kitchen, then you need to try cooking the Creamy Oyster soup. This is one of the easiest French foods I have tried making, and it is certainly one of the tastiest dishes. To start making this dish, you need to gather all its ingredients. These are the:
-Three tablespoons of butter
-Three tablespoons of flour
-Half a cup of onion, minced
-One-fourth cup of green pepper, chopped finely
-Two leaves of bay
-One-eighth teaspoon of thyme, dried
-One-fourth teaspoon of Tabasco sauce
-One tablespoon of parsley, minced
-One and a half cups of oyster liquor
-Three dozens of oyster, finely chopped
-One and a half cups of half and half
To start cooking this tasty meal, heat pan and put butter. Put the flour and mix for about five minutes. In this stage the thing you are cooking is called the roux. After a few minutes, mix the onions, celery, Tabasco sauce, thyme, and pepper. Make sure that when you are cooking this, the heat is low. This is done to avoid overcooking your vegetables.
When these vegetables are already in their right texture, mix the oyster wine and stir it properly. Season it using pepper and salt. The next step is to put the oysters with the rest of the ingredients and cook them for about ten minutes. When it is already cooked, mix it. Let it simmer for a few more minutes before you serve it.
Saturday, December 9. 2006
 Bread is a vital food in the country of France. They eat this for breakfast, lunch, and even dinner. A typical French bread or une baguette in their language, is usually 60 cm in its width and is a bit long. One reason for this is that the French people want their breads to be really crusty. With this kind of length and width, its crustiness will definitely be maximized for their eating pleasures. Aside from that, this bread usually weighs about 500 grams.
One thing that is unique about this French food is that it does not contain any fat. As such, those people who eat it all the time do not have to worry about gaining a few pounds. Its no fat content is also the reason why the bread easily becomes stale. For this reason, the French visit their local bakeries or Boulangerie everyday.
If ever you get the chance to visit this wonderful country, you would see the importance of bread in their daily lives. No matter what time of the day is, you will usually people walking or riding their bikes with the bread in one arm. These are the people who can't get enough of this delicious and tasty French food.
Friday, November 24. 2006
 Scallops and avocado? What a delightful treat dont you think? This is a different but delicious entree that is totally French. What you need are 2 ripe avocados, 8 kernels of scallops, 1 lemon, 2 Tbspoons olive oil, fresh dill , pink peppercorns (if youw ant) and of course, some salt.
First, cut the scallops into thickwise slices and place them in a big plate, squeeze a little lemon on it. Then peel and cut the avocadoes in roun slices, squeeze some lemon on it too. Place the kernels on the plate and spread a few drops of olive oil and some rock or sea salt. Garnish with fresh dill and peppercorns.
Remember, in this dish, it's a matter of presentation, so try your best to make it look pretty and palatable.
Monday, November 20. 2006
 The French people are known to be great cooks. As such, it is quite interesting to know what is inside every French chef's kitchen cupboard. One ingredient that is very common in their kitchen is the olive oil, known to be perfumed oil. They use this for salads, fish dishes, and vegetable dishes.
Other popular ingredients of are the different kinds of vinegar such as red wine, reims, etc. A French kitchen would never survive without onions, nutmeg, garlic, hot mustard, sugar, and flour. These are just some of the chef's cooking ingredients they use most of the time.
Sunday, November 19. 2006
 All my life, I have believed the term "French Fries" originated from France. Well, some reading and realizations have proven that I was wrong. Contrary to popular belief, French Fries originated in the US of America and popularized by the giant foodchain McDonalds.
Actually, it was a French soldier imprisoned in Germany who revealed that potatoes are edible. Since then potatoes became a staple France food. When the when the Americans learned how the potatoes were cooked by the French, they named the fried potatoes French Fries.
Friday, November 10. 2006
 It's Sea Fricassee on thinly shredded vegetable in English. This dish will take some time but is well worth it! Taste a little bit of French elegant cuisine. Cut the fish fillets into strips and cut the scallops into two, thickwise. Brown the salted and peppered fish and scallops on melted butter and olive oil for five minutes.
Prepare the shallots, carrots and leak making them into not too thin strips. Brown the shallots, add and cook the vegetables. Pour some wine and let simmer with a lid for 15 minutes. Add cream and mix it carefully with a wooden spoon. Let simmer while turning the fish time to time. Place the fish and scallops on the pan, making sure not to mix it and let simmer for another 5 minutes. Adjust seasoning to taste. Then serve. Now you've got something quite extraordinary!
Friday, October 20. 2006
 For decades now, French Toast has been part of the American breakfast. It is so easy to prepare. Just cover bread with a mixture of egg and milk, heat in a butter-covered pan and voila, a delicious breakfast that the young and old love. Sprinkle some cinnamon dust, and pour some maple syrup, and your French toast will taste like a piece of heaven. This delicious meal is so simple that is why Moms' love it; it's a no-fuss breakfast. Let's give cheers to the French toast, for making our mornings full and sunshiny.
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France Tourism Comments
Wed, 25.10.2006 17:08
I agree that a vacation in France is not complete without exploring the wonderful sites found in Marseille.
Wed, 25.10.2006 17:08
I visited Chateau d'If last year with my family. It was really a spectacular tourist site in Marseille, France.
Wed, 25.10.2006 15:58
Last night, my friend told me that she wanted to taste an octopus recipe in a fancy French restaurant at the mall. She [...]
Sun, 22.10.2006 14:31
If you mix holiday escapades with shopping sprees, then you are a natural born traveler. You see, it is innate for [...]
Sun, 22.10.2006 14:09
Why do we need to get a mobile messenger? If you are a busy person, who is always on the go and has many small [...]
Sun, 22.10.2006 13:52
When I was working as a writer for more than fifteen years, I've realized that I don't want to work with other people [...]
Sun, 22.10.2006 13:47
Europe's middle ages took place from 5th-16th century. The medieval period is an era before the Rennaissance and is [...]
Sat, 21.10.2006 13:35
My father and I have one thing in common -- we love our car so much. We often spend a lot of time checking its engine [...]
Sat, 21.10.2006 12:22
When I was at Lourdes, I remembered that I cried when I arrived at the Grotto. My family and I spent the entire day [...]
Sat, 21.10.2006 12:22
I have been to France recently, with my cousins. The country is truly fascnicating.
Fri, 20.10.2006 07:53
One awful cry and the world suddenly changed. It was exhilarating to see your boy for the first time, finally out from [...]
Fri, 20.10.2006 06:43
There are times when I assume in selecting and ordering for best wines while dining. In Europe, I realized that the more [...]
Thu, 19.10.2006 17:15
Last winter, my beau and I went to the romantic land of France to spend some quality time together. For two years, we [...]
Wed, 18.10.2006 14:21
Its true that French folks have rigid norms when it comes to gays and lesbians.
Wed, 18.10.2006 14:21
I also don't like gay peeps. Who likes to socialize with them anyway?