(Contd.)
When it comes to meal time, the French do it differently. That is the argument being put to UNESCO as it decides whether French cuisine deserves a spot on its intangible heritage list.
"A meal is an experimental laboratory for a food culture, it brings together all of its quirks and customs," said Annick Vin of the French heritage and gastronomy mission (MFPCA) in charge of submitting the case.
France was vying for the honour against a quartet of countries - Spain, Italy, Greece and Morocco - who jointly submitted the "Mediterranean diet"; and Mexico, which was defending its maize-based food traditions.
For academics at the European food culture institute in Tours, central France, who first launched the UNESCO idea, it is a way to boost the place of gastronomy in French society.President Nicolas Sarkozy has championed the French candidacy, but the food profession in France was divided unconvinced that their food culture is in danger, and as such needs protecting.
An experts' committee consulted by UNESCO came out in favour of the French bid, which when approved became the first gastronomic culture on the UN list.
Once seated, the French continue to talk endlessly about food, about recipes and memorable meals past and present.Drawing up the menu - which often involves several people - is also key, with some families even printing up a copy for their guests.
I hvae already tried a starter,a fish dish and some wine.How about a meat dish today?There are plenty of traditional meat recipes in France.Traditional favourites can date back years like 'Confit de canard'preserved duck, from Aquitaine, created when preserving meat was more commonplace than freezing.
Coq au Vin
(Cockerel in Red Wine)
Coq au vin (French: "cockerel in wine") is a French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked.
Ingredients
* 2kg or 4lb of capon, free range capon, jointed
* 150g or 5ox of streaky bacon, cut into cubes* 20 small onions or shallots* 125g or 4 oz of butter* half a glass of brandy* 1 litre of red burgundy wine* 1 bouquet garni* 2 cloves of garlic* salt and pepper* 1 tablespoon of sugar* 200g or 7oz of small mushrooms* 1 tablespoon of flour* garlic croutonsMethod
* after marinating the cockerel overnight in the wine and herbs, take out the capon.
* fry the capon, bacon and onions with half the butter in a large pan.* when they start to brown, flame with the brandy, pour on the red wine with the bouquet garni, garlic, salt and pepper.
* now, bring to the boil, add the sugar, cover and simmer for at least 3 hours, or until the capon is tender.
* when the capon is ready, remove and keep warm, get rid of the bouquet garni and the garlic.
* cook the mushrooms in some of the butter and add them to the sauce, simmer for a few minutes
* make a 'beurre manie' with the remaining butter and flour and add to the sauce little by little, stir till the sauce thickens.
* pour the sauce over the capon and garnish with the garlic croutons,
* serve with a nice bottle of wine.
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