Le+Cuisine+de+Les+Alpes

La Cusine des Alpes!!



= Part One: Region Overview = The Alps are located in Southern France, near the Swiss border. Originally carved by glaciers, today they offer a large supply of world-class skiing. Due to the climate, most of the foods that the early inhabitants ate are warm or hot. Many of these traditions remain today, and have spread worldwide.

= Part Two: Common Recipes of the Rhone Alps =

Tartiflette Potato Gratin A type of savory pie, the Tartiflette is filled with red potatoes, white onions, garlic, smoked bacon, sea salt, black pepper, and a special cheese. This special cheese is called reblochon, and originates from the Aravis valley in the Alps.

Rhone Alps Raclette Cheese This cheese came originally from the Swiss side of the Alps. It is a semi-firm, salted cheese made from cow’s milk. Its name was derived from the French verb racler meaning to scrape. Now true to its named it is scraped over pickles or potatoes when eaten.

Lyon Quenelle de Brochet Lyon Quenelle de Brochet is a mousse cake that Lyon is famous for. Usualy made with pike and served in nantua sauce. Though the word “Quenelle” was supposedly derived from German, there is no equivalent in Germany. Lyonise chefs are famous for holding the monopoly Quenelles.

Montélimar Nougat Candy Renouned around the world for their Nougat Recipe, Montélimar is located in the Southern Alps. The recipe for the Montélimar Nougar is very exact: 28% peeled almonds, 16% lavender honey, both of which the Rhone Alps are famous for, and 2% pistachios. The other 54% may be less exact.

Savoyard Cheese Fondue Cheese fondue is made out of many cheeses from the Rhone Alps. Some of those cheeses are Comté, Beaufort, and Emmental. Alothough originally a poor man’s food, in modern day France it is popular in all social classes.

D'autres repas français dans les Alpes Tartiflette: is a French Dish from the Haute Savoie region of France. It is made with potatoes, reblochen cheese, cream, and lardons.

Fondue Savoyards: Fondue is a Swiss and French dish of melted cheese served in a communal pot ( caquelon) over a spirit lamp (//rechaud//), and eaten by dipping long-stemmed forks with bread into the cheese.

Tarte aux pralines: simply a tarte made with pralines!

gâteau de Savoie: typically known in America as a sponge cake!

Croziflette: The croziflette is a dish native to the Savoie in France. It is a dish very similar to the tartiflette.

brioche de Saint-Genix:The cake of Saint-Genix, also known as the "Saint-Genix brioche" or simply "Saint-Genix" is a bun filled with red pralines.

**Part Three: Why These Foods are Popular** The name Gratin Dauphinois refers to the Dauphiné region of France ( also known as the French Alpes), where potatoes are very common due to the very cold climate. The climate is very cold in the winter and hot in the summer, making it a continental climate. Snow in the winter is very common. The food of the region ties into the people's lives because of the crops grown within the land.The Dauphiné refers to the inhabitants or a certain recipe at hand. Preparing potatoes is a specialty in this region, and remain a common staple in everyday life. This particular dish, the Gratin dauphinois or potato gratin, consists of thinly sliced layered potatoes and cream cooked in a buttery dish. Gratin comes from the French verb “gratter” which means to scrape of grate. This meal, is frequently prepared in the Alpes region pleasing the French locals with the yummy taste it contains. Even though anything edible can be made into a gratin, potato, as shown below, is the most common and tastiest one. It is a popular menu item in local restaurants in the Alps and a top pick from hikers and skiers!

Part Four: Une Recette Gratin dauphinois ou potato gratin

> === === > __Good for 7 people!__

You will Need...
En français
 * 2 kg of potatoes
 * 1 clove garlic
 * 35 cl of cream (the cream is not as good with heavy cream)
 * 35 cl of milk
 * Preparation time: 20 minutes
 * Cooking time: 60 minutes
 * Waiting: 0 minutes
 * Total time: 80 minutes Preparation for the Gratin...
 * 2 kg de pommes de terre
 * 1 gousse d'ail
 * 35 cl de crème ( la crème n'est pas aussi bon avec la crème épaisse )
 * 35 cl de lait
 * Temps de préparation : 20 minutes
 * Temps de cuisson : 60 minutes
 * En attente : 0 minutes
 * Durée totale : 80 minutes Préparation pour le gratin ...

 Préparation: 1. Peel the potatoes and cut Into Thin strips (You Can use a electric shaver) Wash with water to remove starch and dry as possible (optional). 1. Peler les pommes de terre et couper en fines lanières( vous pouvez utiliser rasoir électrique) Laver à l'eau pour enlever l'amidon et sec que possible. 2. Preheat oven to 180 2 ° C. Put the crushed garlic in bottom of dish. Then the slices of potato. 2. Préchauffer le four à 180 ° C. Mettez deux l'ail écrasé au fond du plat.Puis les tranches de pomme de terre.

3. Combine cream and milk and cover the potatoes. Salt and pepper. 3. Mélanger la crème et le lait et couvrir les pommes de terre. Sel et poivre. 4. Put in oven for 60 minutes. 4. Mettez au four pendant 60 minutes. Finally ... This gratin is even better if you put the cream only instead of putting a milk and cream mixture. It is best, but in terms of calories is obviously not recommended. Enfin ... Ce gratin est encore meilleur si vous mettez de la crèmeseulement au lieu de mettre un mélange de lait et la crème. Il est préférable, mais en termes de calories n'est évidemment pasrecommandé.

Works Cited

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http://cuisine.journaldesfemmes.com/recette-rhone-alpes

http://about-france.com/photos/maps/french-alps-map.jpg

http://www.saveursdumonde.net/pays/rhone-alpes/

http://www.aftouch-cuisine.com/recipes-theme/history+of+french+gratin+dishes.htm

http://www.waterfront-real-estate-for-sale.com/assets/images/alps5.jpg