UNESCO and la Cuisine Française

Written by Provence Confidential. Posted in Food

UNESCO and la Cuisine Française

Just a month ago on November 16, 2010 the United Nations declared that the French meal was among the worlds most cherished cultural treasurers. You can now see The Gastronomic Meal of France on the Representative List of the Intangible Cultural Heritage of Humanity. 

Posted on the UNESCO website it reads “The gastronomic meal of the French plays an active social role within its community and is transmitted from generation to generation as part of its identity.” Other intangibles that made the list in 2010  include Flamenco from Spain and Falconry (as practiced in several countries from Spain to Syria and onto Mongolia) For a complete list go to www.unesco.org/culture/ich/index.php?lg=en&pg=00011

As we gear up to Christmas,  which is most often celebrated on December 24th in this country, I thought I would see what some of the local chefs had in store for us. One star Michelin chef (he deserves two) Eric Sapet outshines some of his colleagues in that the price quality ration can't be beat. He has dreamed up a waterfall of pleasures  with the appropriate wine to bring the best out of every dish at La Petite Maison de Cucuron.  www.lapetitemaisondecucuron.com 

I just translated the really important stuff like the date, time and price. The rest is le paradis terrestre (heaven on earth).

Menu de Noël  24 December 2010
Comme amuse-bouche, une variation autour d’un crabe
AOC Champagne Bollinger « spécial cuvée »
 
Croustillant de foie gras de canard, sauce brillante au porto fine purée de patate douce et condiment passion
AOC Alsace blanc, Domaine Ch. Wantz «  Riesling grand cru Wiebelsberg  » 2002
 
Saint-Jacques cloutées de truffes noires « tuber melanosporum » puis juste saisies et posées sur un risotto de petit épeautre de Haute Provence
AOC Hermitage Blanc, Maison Jaboulet « Chevalier de Stérimberg » 2004
 
une épaule d’agneau de lait des Pyrénées longuement rôtie pour être confite Caillette savoureuse, champignons sylvestres et châtaignes dans le jus sirupeux
AOC Châteauneuf du Pape Domaine du Mont Olivet 2001
 
Le fromage sélectionné et affiné par Josiane Déal
Quelques feuilles de salades d’hiver
AOC Châteauneuf du Pape Domaine du Mont Olivet 2001
 
Chocolat « grand cru » de Papouasie du Chocolatier Cluzel pour une tarte soufflée glace au caramel et cacahuètes
VDN Rasteau doré Domaine de la Soumade 2009

100 euros all inclusive (60 without wine)

From 9 pm until 12:30 am