Le Tour 2017 Recipes And Food
Le tour 2017 recipes and food from le tour de france 2017:
Le tour de france 2017 has already begun and we are following it on the TV and from our kitchen. We are looking at each food specialty and le tour recipes has to offer. Each region in France has a set a very particular recipes they are proud, and le tour de France is the best time to revisit all these lovely French recipes. In this article you will find a small section talking about each region followed by a few selected local or regional recipes from towns that le tour goes through during the race.
A bit of history:
The Tour de France (French pronunciation: [tuʁ də fʁɑ̃s]) is an annual multiple stage bicycle race primarily held in France, while also occasionally making passes through nearby countries. The race was first organized in 1903 to increase sales for the newspaper L’Auto; which is currently run by the Amaury Sport Organisation.The race has been held annually since its first edition in 1903 except when it was stopped for the two World Wars. As the Tour gained prominence and popularity the race was lengthened and its reach began to extend around the globe. Participation expanded from a primarily French field, as riders from all over the world began to participate in the race each year. The Tour is a UCI World Tour event, which means that the teams that compete in the race are mostly UCI WorldTeams, with the exception of the teams that the organizers invite.
There is great diversity in the traditional food. It is mostly simple fare made from inexpensive ingredients, but the Düsseldörfer cling to their traditions and Altbier.
- Try, for instance, Blutwurst, which is sausage made with chopped, cooked pork – leftovers from slaughtering – and fresh blood. It can also contain brined meats, bread crumbs, offal, onions, oats, milk, thyme, and marjoram. After it is packed in sausage casings it is heated, which turns the sausage brown. It can also be lightly smoked and/or air-dried. One popular way to eat blood sausage is spread with mustard, lightly breaded and fried, often as Abendbrot.
- Halve Hahn – made from a half a double rye roll (another specialty), buttered, with a thick slice of aged, Gouda cheese, onions, mustard, ground paprika and sour pickles.
- Himmel un Ääd – a dish of mashed potatoes and apples fortified with slices of blutwurst. Caramelized onions are served with this deliciously hearty meal.
- Mussels in white wine broth. Served with buttered rye bread, salt and a glass of beer, an empty shell is used to eat the “Miesmuscheln” instead of silverware. Düsseldorf is quite far from the Rhine delta, where these mussels were traditionally gathered, but with transportation up the river being so easy, it is a much-loved dinner.
- Reibekuchen is like Kartoffelpuffer, but these are drizzled with Rübensyrup (beet syrup – like golden syrup) and served on pumpernickel slices with a side of applesauce.
- Rheinischer Sauerbraten is marinated in red wine and vinegar for several days, then slowly braised, like a pot roast. What some people don’t know is that it used to be made from horse meat. There are very few “Pferdemetzger” (horse meat butchers) left in Germany and consumption has decreased during the last several decades, so most Sauerbraten today is made with beef. Classic sides are potato dumplings, applesauce, and red cabbage.
Beer, chocolate, waffles… The Belgian culinary heritage is a feast for the foodies all over the world! But besides those icons of Belgian gastronomy, there are a lot of little treasures to find if you travel to our country
Not suited for vegetarians, the boulets are the comfort food par excellence for the foodies who don’t care too much about their weight (or are ready to make an exception).
What is it?
Probably the favourite dish of the locals! The boulets à la liégeoise or sauce lapin (rabbit sauce, though rabbit is not among the ingredients) are big meatballs (usually a mix of ground pork-beef) covered in a kind a gravy made with sirop de Liege, onions/shallots and vinegar. Boulets are traditionally served with fries (and by the way you should know fries are not French but Belgian!), lettuce and apple compote.
You’ll find boulets on the menu of almost all restaurants and pubs in Liege, every place proposing its own version of the dish (like all traditional meals, there are as many recipes as people who cook it and everyone claims they own the only genuine recipe!).
The boulets are a serious matter in Liege! There is even a confrérie or guild dedicated to this dish. Its members give every year a kind of award (the Boulet de Cristal) to the owner of the restaurant proposing the best version of the dish.
Where can I eat boulets?
- In a restaurant: the restaurant Chez Philippe located rue Haute Sauvenière also won a Boulet de Cristal in 2011. You’ll eat in a nice room situated in an old mansion with an open kitchen. I also like eating boulets at “Amon Nanesse“.
- On the go: you can grab boulets in a friterie (fries house or fries cart). They’ll give it to you in a small plastic box, like on the picture!
2. The Rice tart
What is it?
Like you’ve probably guessed from it’s name: it is a tart made with rice, more specifically rice pudding mixed with egg. It’s a specialty from the town of Verviers but it can be found in the whole area of Liege and the Limbourg (sometimes with crushed macarons or red fruits…). It’s generally served with powdered sugar sprinkled on it.
What is it?
Is it really necessary to describe it? Amongst Liege’s specialties, it’s probably the more famous. The “Gaufre de Liege” is a thick sugar waffle sometimes flavoured with cinnamon. It contains big chunks of sugar. You can eat it warm or cold.
Longwy initially belonged to Lotharingia. After the division of that kingdom, the town became part of Upper Lorraine and ultimately the Duchy of Bar. Longwy was ceded to Wenceslaus I of Luxembourg in 1368, but was returned to Bar in 1378. The Duchy of Bar was then annexed into the Duchy of Lorraine in 1480.
What is it?
The Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon)
What is it?
the Potée Lorraine is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched. These are barely covered with water or stock and simmered for three hours. Half an hour before it is removed from the heat, a large sausage is added. Plain boiled potatoes are often served as an accompaniment.
3.Bouchée à la reine
What is it:
A buttery puff pastry casing filled with a white wine flavored veloute blended with veal sweet breads, chicken or veal, sometimes meat dumplings and mushrooms.
A dish which a rich history too:
The queen of France Marie Leszczynska (1703-1768, heiress of the duchy of Lorraine and duchy of Bar by her father Stanislas Leszczynski, king of Poland and duke of Lorraine and of Bar), would be the historical origin of this traditional cooking recipe Lorraine and French, with the pastry chefs of the court of Versailles, and aphrodisiac ingredients to try to find the favors of her husband, King Louis XV, facing Madame de Pompadour, royal favorite mistress of the king.
Vittel and Contrexéville (two neighboring towns located to the west of the Sub-Vosges Plain) owe their richness to the hydrotherapy. However, if vestiges indicate the interest of the Romans in Vittel’s water, it is in Contrexéville that modern history will begin when, in 1760, the first doctor of Duke Stanislas published a memoir on the waters of Vittel (The Count of Artois, the future Charles X, the Queen of Spain, the King of Serbia …). Vittel will wait to make himself known, in the middle of the nineteenth century, thanks to Louis Bouloumié, a Toulouse politician and politician, who will redeem and then exploit the source of Gérémoy. The result will be a tremendous rise of Vittel, boosted by the industrial exploitation of its waters. If one million bottles were produced in 1898, today we are approaching the 1 billion bottles, all formats, taken together every year!
Mineral water from Vittel:
What is it:
The toffailles is a typically Vosgian culinary specialty based on potatoes, bacon or lardons, onions, butter and white wine, with or without leek. Several variants exist depending on the place and the habits.