Breaking news
Nathalie Roy officially President of the National Assembly -
Alberta: Former Premier Jason Kenney resigns as MP -
Democracy continues to decline around the world -
Sean Monahan is just one point behind Nazem Kadri -
Alberta: Former Premier Jason Kenney resigns as MP -
A short seller tries to shake Saputo -
Manitoba MP introduces bill to protect animals in cars -

A cookbook for “Les Fines Goules” from Blayais

A cookbook for “Les Fines Goules” from Blayais
A cookbook for “Les Fines Goules” from Blayais

The lively Association des Pays de Bresse et du Blayais adds a layer of it by offering its new practical and consistent regional recipe book for our greatest pleasure.

This assembly of bon vivants, very serious when it comes to good cuisine, tickles our taste buds with their new recipes (120 in total) where tasty and light dishes rub shoulders with traditional cuisine sometimes revisited such as these succulent turkey cutlets with the Blayaise… with white wine. The Bresse friends of the association are not to be outdone since they honor the products of their region, such as the recipe for Bresse chicken with cream. The best of recipes from their first publication in 2004 have also been reproduced in this book.

Recipes with local flavors

More substantial than the first edition published in 2004, “with a practical-practical format in A5” as Véronique Richard smiles, this work allows the good cook to have at hand on the kitchen plan this very useful manual to spirals with washable pages. This “almost alphabetical” book holds up professionally speaking and adds some historical touches such as cassoulet (“invented” during the Hundred Years War) or cooking and storage tips.

The Fine Goules gathered in committee did not lack self-sacrifice, testing and trying each dish like the Master Chefs before delivering their precious “Tasted and Approved” assent. In equal parts, women and men demonstrated their know-how. For Chantal Koska, president of the AP2B, her husband Stefan concocted sausages with red wine from Blaye. When will there be a culinary event at the Maison des Vins? Each amateur cook has given up his trade secrets, such as for red wine berry syrups or family recipes such as sloe liqueur. Five hundred copies were printed and represent a pure product made solo in the time of the Covid. “The hardest part was choosing among the recipes, there was a plethora of proposals. We only took the best. summarizes Thierry Bodin. In any case, Blayaise and Bressanne cuisine gives the best of itself through this edition. Two regions, two real different terroirs have succeeded in their symbiosis for the greatest taste happiness of all. This recipe book sold at the Jaufré Rudel bookstore (from December 7) or on deposit at the Abeille insurance company in Place Rabolte behind the town hall or on the association’s Facebook page is an excellent holiday gift. The fashionable AP2B party is getting ready before, during or after Christmas.

Jean-Louis Tuffery

PREV At the Champs Libres in Rennes, Marie-Annick Horel talks about women’s prison – Rennes
NEXT Saint-Paterne-Racan: 28 authors will come together for the Book Festival | The mail