Le Mesturet Almanac - Mesturet Anecdotes

Mesturet anecdotes: Be careful of overly-friendly farewells

Article publié par Alain Fontaine le 27/09/2011 à 15:46
Catégories : Mesturet Anecdotes
Tags : anecdotes

Be careful of overly-friendly farewells. Several years ago, a group of people were leaving the restaurant, delighted with their meal. I had noticed that one of the guests was pregnant, so, as they were leaving, I said to the lady in question in a composed voice:

Mesturet Anecdotes: A short history of Cooking, Chapter 3

Article publié par Pascal Brot, the chef le 05/09/2011 à 14:12
Catégories : Mesturet Anecdotes
Tags : cooking, history

We left our story towards the end of the 8th century and we pick it up again around the 9th. The period of barbarian invasions is ending, and it is thanks to the church that cooking in France continues its evolution. The situation has become calm again, prominent families are venturing out of their houses and the church is beginning to open up to the outside world.

Mesturet anecdotes: Is Camembert Norman-French?

Article publié par Pascal Brot, the Chef le 22/08/2011 à 15:51
Catégories : Mesturet Anecdotes
Tags : camembert

It’s known (or it isn’t!) that Camembert is from Normandy and was invented by Marie Harel between 1789 and 1790. Less is known about the recipe for this internationally famous cheese made in the Ile-de-France region...

Mesturet Anecdotes: History of the Paris-Brest Pastry

Article publié par Le Mesturet le 30/07/2011 à 12:03
Catégories : Mesturet Anecdotes
Tags : anecdote, paris-brest pastry

History of the Paris-Brest Pastry Did you know… The Paris-Brest is a crown-shaped cake made of choux pastry, filled with praline cream and sprinkled with flaked almonds. It was created in 1891 by a baker...

Mesturet Anecdotes: Horsemeat Steak Memories

Article publié par Alain Fontaine, the owner le 28/07/2011 à 09:30
Catégories : Mesturet Anecdotes
Tags : Mesturet anecdotes, Horsemeat Steak

On the advice of our family doctor, my mother had me eat horsemeat steaks twice a week. I loved them and ate them prepared every possible way, raw or cooked, until I was sixteen years old. I started work at a high-end Paris restaurant when I was seventeen (in 1975). The head chef there had made his reputation on a certain number of traditional dishes including...

Mesturet Anecdotes: A short history of Cooking

Article publié par Pascal Brot, chef de cuisine le 06/07/2011 à 13:45
Catégories : Mesturet Anecdotes
Tags : a short history of cooking

From the first century to our time, what would later come to be French Cuisine gained considerable advances with the cuisine and know-how of the Romans. Rich Romans usually dined in a reclining position. They ate dishes that were unknown in Gaule and cooked recipes by one of the first famous chefs : Apicius. The dishes included such things as snails, oysters, dormouse, swan, violet jam, etc…

Mesturet Anecdotes: A short history of Cooking

Article publié par Pascal Brot, chef de cuisine le 09/06/2011 à 14:34
Catégories : Mesturet Anecdotes
Tags : Mesturet anecdotes, the history of cooking

We are going to attempt, over the next few weeks, to trace the roots of French cuisine -- one of the most reputed in the world. Our cuisine began in...

Mesturet Anecdotes: The History of the Rum Baba

Article publié par Pascal Brot, chef de cuisine le 17/05/2011 à 15:34
Catégories : Mesturet Anecdotes
Tags : anecdotes, Rum Baba

The history of cooking and that of France often come together and the contribution of cooks and pastry chefs from foreign courts between the 15th and 19th century was substantial. One of the iconic desserts of French bistros is, without doubt, the Rum Baba. But where could this dessert, that is the envy of the entire world, have come from?
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