I don’t know about you, but the cold temperatures make me hungry. And as I know that with the end of the year celebrations, we are all going to travel a lot in France, I wanted to do a tour of gastronomic specialties. That’s good, that’s what offers “Comme on dîne chez nous, the great book of words and recipes from our regions” by Mathieu Avanzi, a linguist and Jean-Mathat-Christol a chef at Robert editions with if you like a preface by Guy Savoy.
We will do a tour de France of small dishes and learn how we talk about it ! And in our journey we will meet different chefs and discover the origin of certain dishes.
Of course there is recipes and tips for better cooking. And besides, by leafing through it, we realize how lucky we are to have all this diversity in our country! You can taste a Fourme à Ambert in the Massif Central, have a complete galette in one of the 1,000 crêperies in Brittany, concoct a wild fennel ice cream in Corsica, take an interest in Morteau sausage in Franche Comté, order chipirons in the Basque country, order a croque-monsieur on the go in Paris or make our tripe fashionable in Caen.
This guide is really a little treasure for understand everything that makes the richness of French tables. And all this is done in a resolutely fun and gourmet spirit. It’s full of anecdotes, the graphics are attractive and there are maps to help you get your bearings. Me, I wanted, by closing it, at the same time to travel in our territories, to invite my family and my friends around a good table, to revisit recipes and to debate on the name of the pain au chocolat. and chocolatine or who is right between Lyon, which calls the bugnes donuts, and Bordeaux, which calls the same preparation the wonders or the atria in Marseille.
“As we dine at home” by Mathieu Avanzi and Jean Mathat-Christol, it makes you really hungry.