French Provincial Cuisine

French Provincial Cuisine

French cuisine is valued all over the world, and many of the dishes from this country are described as culinary classics. Of course, some of them are prepared almost exclusively by restaurant chefs. But French cuisine is more than chic Parisian restaurants. Many of the discoveries lie in the regions of provinces where you can enjoy wonderful but simple dishes and discover a completely different side of this country.

Non-Tourist Places

This time, it would be more interesting to travel on unadulterated trails, undiscovered routes far away from the mass tourism, with unheard-of names and ever-surprising discoveries. Everyone has heard the names of Provence, Cognac, Champagne, or Normandy, but certainly not everyone knows the region of Limousin, well unless by the type of beef most valued by gourmets, which is called by the same name. And it is no coincidence that these two names coincide, because this is where these bulls come from. Therefore, if you adore juicy steaks, the name Limousine should be on your list of dream destinations.

Non-Tourist Places
Non-Tourist Places

Cozy Town and Secret Drink

Brive la Gaillarde is a cozy town with typical features of French towns: solid architecture with fairy-tale-like buildings, huge churches tucked into the labyrinths of the narrow streets of the old town, squares with unparalleled roaring trees and green trees in the most unexpected places.

But not all French towns can be proud of the culinary delights that Brive La Gaillarde has. A walnut liqueur made for 150 years according to the same recipe is worth it! In general, the whole region is famous for walnuts and the delicacies made from them: nut tarts, nut oils and various spreads. However, no one intends to compete with the Denoix brand. It is the name of a family that founded an alcohol factory as early as 1839, and it is just one of three throughout France that still operate and still produce alcoholic beverages according to old technologies and rules.

It is now home to fifth-generation descendants who are fully committed to the production of the famous liqueur. And it is not that simple: every year, the walnuts that have started to ripen, but still green, are picked and their juices are squeezed. Then, for five years, this juice, mixed with Armania, and flavored with sugar syrup, is matured in oak barrels. At Brive La Gaillarde you can watch the whole production process and taste the famous liqueur.

Purple Mustard

Another recipe born in the Denoix family and accepted by the gourmet world is purple mustard. They are softer than traditional ones, and the unusual color is extracted from crushed grapes. By the way, that mass of crushed grapes together with the skins, seeds and twigs is the first step in the production of any wine, only then it is harvested, and all sticky part is removed, but this mass of grapes was used as a natural sweetener in ancient Greece. When the mustard is mixed with this mass of crushed grapes, they become purple, sweeter, and has a fruity taste. This mustard is a great condiment for sauces, meat especially duck dishes, vegetables.

Purple Mustard
Purple Mustard

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