Snail farming or héliciculture in French (from the scientific term Helix which is one of the varieties of snails that can be farmed) is making a come-back. They aren’t really completely free-range as the giant pens have an electric fence so that they don’t just wonder off and so that their natural predators, like hedge hogs and birds don’t get there first.
From September 22-25th, 2011 the town of Cassis has organised a festival dedicated to wine and flavours. Targeted to those passionate about both food and wine, the Star Studded Grape Harvest offers tastings throughout the town and surrounding vineyards.
Late in 2010 I wrote about how the United Nations had declared the French meal one of the world’s most cultural treasurers. The Gastronomic Meal of France has since been on the Representative List of the Intangible Cultural Heritage of Humanity. 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.”
The Chateau de Beaupré will host a Top Chef dinner on Monday September 12, 2011 at 8 pm.
Danika Boyle, a talented chef based in Austin whom I first met when she was in Provence running one of her culinary tours in 2009, has agreed to share her recipe.
From March 3 - 6th, 2011 Paris will host the Festival du Livre Culinaire or The Paris Cookbook Fair, the largest cookbook and wine book meeting in the world which draws authors, publishers and foodies from all continents.
During the 1st three Sundays of February the village of Carry-le-Rouet, just west of Marseilles on the Côte Bleue, will be celebrating l'oursin or sea urchin in English. These are nasty critters to step on when swimming but they are a Mediterranean delicacy served fresh from the sea.
Last week Tourism and Commerce Secretary Frederic Lefebvre announced the launch of the Fête de la Gastromonie on September 23, 2011. This new annual event is the food equivalent to the Fête de la Musique (Music Festival) which was launched by then Cultural Minister Jacques Lang in 1982.
The Fête des Rois (or Festival of Kings) takes place on the 12th day after Christmas and is known as the Epiphany. In France the tradition is marked by a dessert known as the Galette des Rois or King's Cake which is sold with a paper crown.
In France nothing says Christmas quite like Foie Gras. The fattened livers of both ducks and geese can be found on many Christmas menus.
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.
Les Coquilles St. Jacques or scallops are not harvested anywhere near Provence but they are on every menu come the end of the year holidays. These delicately flavored shellfish are fished along the coasts of the Atlantic and the English Channel from October through April.