#provencal-cooking

#provencal-cooking

Maine is known for its fresh seafood, specifically lobster, and has many other foods native to its culinary culture that are unbreakably tied to the state.

Marisa Christensen, Holland America's associate vice president of food and beverage operations, directs guests to the line's Dive-In burger. 'It's made fresh to order, incredibly satisfying, and so easy to enjoy right after embarkation when you're settling in.'

In summer 1936, the French government passed a law that mandated paid holiday, a move that kickstarted the exodus of northerners to the Med every August, and it became a true emblem of the French vacances.

I use a lot of vermouth actually. Obviously it's a fortified wine and so therefore it has a lot of flavor. When I'm doing pastas, for example, I'm using white vermouth sometimes. If I'm doing a seafood pasta with clams, it's amazing. People are like, 'What's that flavor in there?'

The best seafood to include in an ultra-rich bouillabaisse is a medley of seafood, starting with 'a collection of rockfish.' Traditional bouillabaisse, from my experience in Marseille where it's from, is made from a combination of rockfish that are easily sourced in that region.

A great and very traditional bistro cut is the bavette steak, also known as flank steak here in the U.S. You'll see it all over Paris, and in more and more American restaurants. Sometimes called a flap steak, the bavette steak is cut from the bottom sirloin. This makes it relatively lean, but it has a looser, more tender texture, and it is considered very flavorful.

In Italy, the most common topic mentioned as a source of national pride was culture and the arts. These were cited by 38 percent of respondents, more than any other place. An Italian woman who took part in the survey said she was proud of 'the works in the churches, paintings, sculpture ... most places in Italy have something beautiful.' An Italian man said that 'Italy is an open-air museum.'

The streets around the Louvre have improved considerably as a dining destination. It's still true that the neighborhood rewards those who know where to look - the blocks immediately adjacent to the museum are thick with tourist traps - but a short walk in almost any direction opens up genuinely good options.

Of the five mother sauces, velouté is extremely under-appreciated and not talked about enough. It's what we as Americans call gravy, which we know has so many various uses. Velouté, which means velvety in French, is made with a light roux (or a mixture of flour and fat, like butter), stock or broth, and some seasoning like salt and pepper, and a bay leaf.

The story of poule au pot starts in Pau, in southwestern France, a city famous for this chicken dish and as the birthplace of its alleged originator, le Bon Roi Henri - otherwise known as Henry VI, King of France for 21 years bridging the 16th and 17th centuries. Good King Henry has gone down in history for his benevolence.

Suddenly, a strange, loud, rhythmic, prolonged noise, like the dying moan of an organ, then the dying wail of the breeze sighing in the cloisters, struck the indignant ears of the nuns with astonishment. The nuns all turned to stare at Sister Agnès, who in her embarrassment, tripped and let fly a spoonful of her chou pastry dough into a pot of boiling fat, and the doughnut-like pet de nonne, 'nun's fart' was born.

Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.

Country of origin labeling became mandatory on all international products entering the United States in 2009. The goal was to ensure American consumers knew where the products they were buying came from, enabling shoppers to make informed buying decisions. These products include everything from Mexican avocados to French wine to pasta from Italy, with the latter thankfully safe from recent U.S. tariffs. However, does the location a product comes from actually matter?

Chef Masa Ikuta brings serious classical training honed under Bruno Verjus at Table and Stephane Jego at L'Ami Jean to his own tasting menu restaurant in the 11th arrondissement. The cooking is confidently French-Japanese, moving from sardine churros with Cantabrian anchovy cream to veal brain tempura styled after shirako to a perfectly grilled lamb rack with smoky harissa.

Israeli chef Assaf Granit shifts focus from Mediterranean cooking to Eastern European Jewish cuisine at Boubalé, located in the Grand Mazarin hotel steps from BHV. The menu draws on Ashkenazi traditions - borscht, chicken liver, pastrami, and potato-forward preparations inspired by Granit's Polish grandmother. The vast dining room manages warmth through maximalist touches: doilies, colorful glassware, and grandmother-approved murals. Standout dishes include salmon floating in borscht with pickled turnips, Israeli couscous risotto with spinach, and an exceptional chocolate mousse drizzled with olive oil.

What you need to know about France's speeding laws, a checklist for the increasing number of Americans planning to move to France, whether children of British citizens born here need a UK passport - and Chandeleur traditions. Despite what you may think, French authorities actually do take speeding seriously, we reported this week that speed cameras on French roads will be modified throughout 2026 so that they bring back the 'flash' that lets drivers know they have been caught exceeding the speed limit.

Visiting France is often associated with great food, beautiful cities, and a strong sense of style. But what many travelers discover quickly is that daily life in France is guided by a set of unwritten etiquette rules. These rules are not about being overly polite or friendly at all costs. They are about showing respect for others, for shared spaces, and for social boundaries.

This recipe is fairly simple, but it does require you to use your judgment when adjusting the balance of flavors among the wine's acidity, the butter, and the salt you season with at the end. Not to mention the heat from the harissa, depending on the brand you use. Harissa adds a layer of nuance, offering added body and warmth from spices such as caraway and cumin.