The young Parisian left everything behind to protect this 12th-century monument. Gastronomy is also a key part of life in the Périgord. In this region that cherishes quality produce, chef Pierre Corre cooks black truffles like no one else.
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Greece Is Athens Winter 2022-2023 issue:
This year, Athens was crowned Europe’s Leading Cultural City Destination at the World Travel Awards, and in this 143-page magazine, culture takes center stage. We guide you to Athens’ major museums and the neighborhoods around them; learn what life is like for the many artists who in recent years have sought their way from abroad to create homes and studios here; trace ancient philosophers’ favorite haunts in and around the Athenian Agora; present museum tours tailored specifically to children; discover the local dining scene through a historic lens as renowned Greek writer Christos Choumenidis presents five traditional and contemporary restaurants with their unique stories to tell; and check in on the development of the never-more-hot campaign for the return of the Parthenon marbles.
The #truffle is a luxury fungus that’s become a delicacy in French #gastronomy. Being a truffle farmer requires years of patience and hunting for the “black diamond” cannot be done without the unrivalled sense of smell of man’s best friend. Today, #France produces almost half of the 120 tonnes of truffles sold throughout the world every year, and truffle lovers are prepared to pay up: some black truffles are worth as much as €1,000 per kilo. FRANCE went to sniff out its secrets.
Nouvelle-Aquitaine or New Aquitaine, is the largest administrative region in France, spanning the west and southwest of the mainland. The region was created by the territorial reform of French regions in 2014 through the merger of three regions: Aquitaine, Limousin and Poitou-Charentes.
This week, we’re putting the focus on French gastronomy as we spare a thought for France’s restaurant owners, staff and caterers, who are struggling through the Covid-19 crisis. We take a look back at the history of haute cuisine, from the first known recipe to the publication of the Michelin Guide. We also take you around the Château de Valençay, where fine dining was used as a political weapon in the 19th century. Finally, we check out a top culinary school in Paris, where budding chefs from around the world are absorbing the expertise of French masters.
Boomers Daily 