The gastronomy of the Ïle de France region !!

Here I am on the mood, looking of my library of travel books, and realise not done anything on the gastronomy per se. Bits and pieces in several posts but not one on it, and of course, the previous home region of the Île de France has plenty. I like to indulge myself in this bit of foodie post for the record in my blog, and hope you enjoy it as well as I. Therefore, here is my take on the gastronomy of the Ïle de France region !!

There are less today than before but the region has some renown ones such as the baguette de Paris and Ham of Paris .You have the candies of rose petals of Provins, and the Brie de Meaux or Melun cheese the Marengo veal of Argenteuil or Saint Cloud or the steaks of Bercy. Let me tell you some of my favorites

First, lets start with the Croissant, the symbol of the French breakfast, Its origins goes back to Vienna Austria on the siege by the Turks in 1683. Introduced a hundred years later in France by Marie Antoinette. Initially done with bread dough , it was early in the 20C thanks to the Parisians pastry makers who worked with raised dough leavened and puff pastry all butter. A must!

There is more such as the asparagus of Argenteuil, the petits pois of Clamart, and the fragrant morels of Verriéres le Buisson, peaches of Montreuil, and cherries of Montmorency. The green beans of Arpajon, and watercress of the Essonne.

Yesteryear, the majority of pastries/bakery shops were concentrated on rue des Oubloyers, in the Ïle de la Cité. Here they served flat waffles as well as niules, scalded, sorry waffles, and flavored beugnetes today gone. A bit of history I like is in order here, for a clarification.

Several historic professions in Paris are designated: the oubloyers: they made forgetfulness, small pastries, pastry chefs: they made meat pies, cheese pies, fish pies. Oubloyers are the oldest. There are statutes dating from 1240, later revised in 1397 and 1406. They produced oublies, small pastries that Parisians appreciated, but also hosts and bread to sing, marketed during festivals but also in periods of forgiveness in front of the door of the churches. Pastry chefs appeared in Paris in 1440 and generally managed to live in harmony with bakers (some of whom also acquired mastery in pastry), especially since the latter had previously produced meat pies. With the statutes of 1566, pastry chefs and oubloyers came together , In 1596, gingerbread manufacturers appeared. In fact, they are former oubloyers who did not find themselves in the profession of pastry chefs.

A standard is the Brioche de Paris. The brioche has a head that is push up by the yeast and not because of the sourdough bread. The now famous Paris-Brest done with a filled crown dough with praline cream filling. It has its origins by a pastry maker of Maisons Laffitte (78Yvelines) in 1909. However, name after the fame race in 1891 when the renown bicycle race was born going from Paris to Brest in Bretagne.

Another classic we like is the one call the Parisien, a meringue cake golden in oven, a lemon biscuit covered of frangipani and candied fruits. And the more recent discovery of the Pavé de Marly, a meringue sponge cake with candied fruit,

Take a shot at the Saint Honoré done in honor of the patron Saint of the bakers and pastry makers. It is done garni simply in creme chantilly or creme de Chiboust where the creator was installed in the rue Saint Honoré of Paris.

Do try the Talmouses de Saint Denis a salty cake offered to the bishop of Paris in the Middle Ages. It is still with us with several variations. The name comes from the one given to bakers at the time not boulangers but talemeliers. Generally these small tricornes of puff pastry contain a soufflé device with matured or fresh cheese.

The famous Champignons de Paris or mushrooms cultivated originally in humid cellars from the Middle Ages of white or briste aka layers, Its cultivatin was increased from the 17C by the agronomist La Quintinie , but it was under Napoléon I that it was baptised of Paris. It was grown in the quarries of the 15éme arrondissement. The mushroom of Paris is eaten young and can be eaten raw ; it is small and its use in decoration of the dishes and garnishement of sauces, too big it is stuffed.

The vineyards were once famous since the Middle Ages, and now at least the tradition is kept all over cultivated on the banks of the Seine river or in the heart of a city, You have the vineyard in the Clos de Morillons in the 15éme and the more famous Clos de Montmartre in the 18éme arrondissement, The wine from Montmartre is put in auction to raise money for the needed,. Most is in white grapes around Suresnes, Rueil Malmaison in the Hauts de Seine dept 92,Also, in Sucy en Brie or Joinville le Pont in the Val de Marne dept 94. Not to missed the festival at Nogent sur Marne.

And here is something we did recently, the entrecôte Bercy ! Recipe for 6 persons, we look up the cooking book lol ! 3 entrecôte steaks of 400 grams , salt and pepper ; For the sauce Bercy : 500 grams of beef marrow, cut in two spoons the cut shallot 4 dl of white wine, 200 grams of butter, one spoon of chopped parsley ,the juice of half a lemon salt and pepper, Preparation for the sauce Bercy, poach the marrow in salted water without letting it boil, Put it aside, Then reduce the white wine with the shallots until dry take out from the fire and put in the blended butter until a cream, the juice of the lemon, the marrow and the parsley, then add salt and pepper to taste.


The Paris tourist office on gastronomy :

There you go folks, feel better now, a wonderful and of course brief introduction to the gastronomic wonders of the Île de France region of my belle France. To add, on the Unesco, representative list of the Intangible Cultural Heritage of Humanity! Great hope you enjoy it as we !!!

And remember, happy travels, good health,and many cheers to all!!!

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