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Many things (both good and less good) have happened in my life lately, so in November 2013 I decided to take a break from the "Corporate world" to sort out my life situation. One of many things that I decided to do was to learn more about cooking, because food has always been a passion of mine. From my native Vietnam to my home country Norway, my life journey has taken me to many beautiful countries such as Denmark, France, Germany, Italy, Australia, Malaysia, where I truly got exposed to the food culture, which may reflect in my home-cooked dishes. With this site, I hope to inspire and encourage you to take a break (short, long, or very long - you decide) and do what you love doing but that you haven't set a date for. Just do it, make it happen :) Kort oppsummert: Norsk-Vietnameser i Paris pa jakt etter mening med livet...

Thursday, 20 February 2014

Regional Cuisine - Provence

During our five months of professional cooking training, we will be covering about 7-8 regions of France. We will learn about their local specialities and their wines although not every region is a wine producing region.

The first regional menu is from Provence, a lovely area in South East of France with a lot of sunshine, olive trees and the smell of lavender in abundance. A lot of olive oil is used in Provencal cooking.

Stuffed Provencal vegetables (petits farcis)
Red snapper - ratatouille - espuma pequillos
Provencal stew (Daube a la provencale)
Sorbet framboise - tuiles l'orange
Nougat glace
Once we finished all cooking preparations, and the table is set, the entire team sits down and enjoys the meals. MEP personal preference: Stuffed vegetables - very tasty stuffing with ricotta cheese
Provence - sunshine state of France?
Look forward to cooking the next regional cuisine, which is from the Picardy region (the very north of France).

Happy eating,

Maison Emil Paris :)

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