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Monégasque Cuisine
Monégasque cuisine is the cuisine of the principality of Monaco. It is a Mediterranean cuisine shaped by the cooking style of Provence and the influences of nearby Northern Italy, northern Italian and southern French cooking, in addition to Monaco’s own culinary traditions. There is an emphasis on fresh ingredients, with the use of seafood, vegetables and olive oil playing a major role in the cuisine. A more modern form of Monégasque cuisine has developed since the Monte Carlo casino-resort's conception in the mid-nineteenth century. Some now associate the cuisine with international influences, cosmopolitanism, gastronomy and Michelin Guide, Michelin-starred restaurants. However, recent years have also seen a revitalised interest in Monaco’s authentic local recipes and its more traditional culinary heritage. History Early history Monégasque cuisine has developed over many centuries. New ingredients were introduced into the developing cuisine from around 1000 BC, with the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monaco
Monaco (; ), officially the Principality of Monaco (french: Principauté de Monaco; Ligurian: ; oc, Principat de Mónegue), is a sovereign city-state and microstate on the French Riviera a few kilometres west of the Italian region of Liguria, in Western Europe, on the Mediterranean Sea. It is bordered by France to the north, east and west. The principality is home to 38,682 residents, of whom 9,486 are Monégasque nationals; it is widely recognised as one of the most expensive and wealthiest places in the world. The official language of the principality is French. In addition, Monégasque (a dialect of Ligurian), Italian and English are spoken and understood by many residents. With an area of , it is the second-smallest sovereign state in the world, after Vatican City. Its make it the most densely-populated sovereign state in the world. Monaco has a land border of and the world's shortest coastline of approximately ; it has a width that varies between . The hig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive
The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' 'Montra', dwarf olive, or little olive. The species is cultivated in all the countries of the Mediterranean, as well as in Australia, New Zealand, North and South America and South Africa. ''Olea europaea'' is the type species for the genus ''Olea''. The olive's fruit, also called an "olive", is of major agricultural importance in the Mediterranean region as the source of olive oil; it is one of the core ingredients in Mediterranean cuisine. The tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. Thousands of cultivars of the olive tree are known. Olive cultivars may be used primarily for oil, eating, or both. Olives cultivated for consumption ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Riviera
The French Riviera (known in French as the ; oc, Còsta d'Azur ; literal translation " Azure Coast") is the Mediterranean coastline of the southeast corner of France. There is no official boundary, but it is usually considered to extend from Toulon, Le Lavandou or Saint-Tropez in the west to Menton at the France–Italy border in the east."Côte d'Azur, côte méditerranéenne française entre Cassis et Menton" ("Côte d'Azur, French Mediterranean coast between Cassis and Toulon") in ''Dictionnaire Hachette encyclopédique'' (2000), p. 448."Côte d'Azur, Partie orientale du littoral français, sur la Méditerranée, de Cassis à Menton" ("Côte d'Azur, Eastern part of the French coast, on the Mediterranean, from Cassis to Menton"), in ''Le Petit Larousse illustré'' (2005), p. 1297. The coast is entirely within the Provence-Alpes-Côte d'Azur region of France. The Principality of Monaco is a semi-enclave within the region, surrounded on three sides by France and fronting the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Departments Of France
In the administrative divisions of France, the department (french: département, ) is one of the three levels of government under the national level ("territorial collectivities"), between the administrative regions and the communes. Ninety-six departments are in metropolitan France, and five are overseas departments, which are also classified as overseas regions. Departments are further subdivided into 332 arrondissements, and these are divided into cantons. The last two levels of government have no autonomy; they are the basis of local organisation of police, fire departments and, sometimes, administration of elections. Each department is administered by an elected body called a departmental council ( ing. lur.. From 1800 to April 2015, these were called general councils ( ing. lur.. Each council has a president. Their main areas of responsibility include the management of a number of social and welfare allowances, of junior high school () buildings and technical staff, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute-Garonne
Haute-Garonne (; oc, Nauta Garona, ; en, Upper Garonne) is a department in the Occitanie region of Southwestern France. Named after the river Garonne, which flows through the department. Its prefecture and main city is Toulouse, the country's fourth-largest. In 2019, it had a population of 1,400,039.Populations légales 2019: 31 Haute-Garonne INSEE History Haute-Garonne is one of the original 83 departments created during the on 4 March 1790. It was created from part of the former provinces of an ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fenouillet, Haute-Garonne
Fenouillet ( oc, Fenolhet) is a commune in the Haute-Garonne department in southwestern France. Population See also *Communes of the Haute-Garonne department The following is a list of the 586 communes of the French department of Haute-Garonne. The communes cooperate in the following intercommunalities (as of 2020):Communes of Haute-Garonne {{HauteGaronne-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ''Prunus'', it is classified with the peach in the subgenus ''Amygdalus'', distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored over time. Almonds are used in many food cuisines, often featuring prominently in desserts, such as marzipan. The almond tree p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brandy
Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of both aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France. In a broader sense, the term ''brandy'' also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). These products are also called ''eau de vie'' (which translates to "water of life"). History The origins of brandy are tied to the development of distillation. While the process was known in classical times, it was not used for significant beverage production until the 15th century. In the early 16th cen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orange Blossom
Orange Blossom is a French band that plays a mix of electronic and world music. The band was formed in Nantes in 1993 with Pierre-Jean Chabot (known as ''PJ Chabot'') on violin and Jean-Christophe Waechter (known as ''Jay C.'') on percussions and vocals. The band is named after a 1920s train immortalised by Ervin Rouse and Chubby Wise's fiddle tune "Orange Blossom Special." In 1994, Éric (organ) joined the band and a first audio tape was recorded in September. In 1995 the band stabilized with the arrival of Carlos Robles Arenas on drums, djembé, and sample, and the departure of Éric. Their first disc, ''Orange Blossom'', came out in 1997 on the Prikosnovénie label, selling 15,000 copies. Before their second album came out, the group was influenced by ethnic and traditional music. They met and collaborated with several non-French artists, like Ivorian percussion group Yelemba D'Abidjan and Egyptian group Ganoub. They toured in Egypt, France, and Belgium. Vocalist Jay C. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Dish
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as ''fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees. * It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of a nation's identity and self-image. During t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fougasse (bread)
In French cuisine, fougasse (in occitan ''fogaça'') is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. History and etymology In ancient Rome, ''panis focacius'' was a flatbread baked in the ashes of the hearth ( in Latin). This became a diverse range of breads that include ''focaccia'' in Italian cuisine, ''hogaza'' in Spain, ''fogassa'' in Catalonia, ''fugàssa'' in Ligurian, '' pogača'' in the Balkans, pogácsa in Hungary, ''fougasse'' in Provence (originally spelled ''fogatza''), '' fouace'' or ''fouée'' in other French regions and on the Channel Islands. The Provence version is more likely to have additions like olives, cheese, garlic or anchovies. There is also in Portugal the ''fogaça'', a sweet bread. In Brazil, ''pão sovado'' is a typical big fougasse, while a recipe, typical of the states of Rio de Janeiro, Espírito Santo and su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
