Behind the French Menu gives a tasty background to French cuisine, French dishes, how they are made and how they should be served. Where there is a story behind a dish's creation and that story may aid the diner's enjoyment then that will also be included. Bon appétit!
great resource! (typo - "Pain Maison – Bread baked on the bread")
ReplyDeleteThanks for sharing this useful information,regards
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What are the best whole grain breads in France in your opinion?
ReplyDeleteI used to love the baguettes but for health reasons have switched to whole grains. I mill wheat, spelt, rye at home in a small machine. These flours behave differently and are challenging. But the flour smells alive and the bread is really good. I'm getting the hang of it, even for pizza. So now, i look askance at all white bread.
In Barcelona there's an excellent organic baker from France. Quite expensive but really wonderful walnut/chocolate/chestnut breads and excellent pastries. The baker is friendly and let me see his basement set up. The patissiere said No! when I asked if I could see her kitchen.
We are planning to drive up to Provence from Barcelona in September so would welcome your suggestions. Cheers!
Thank you for the question. However, I would not wish to mislead you with any attempt to answer health questions about the breads or flours for your health. I write for the diners, about the dining experience and where possible the tastes and the ingredients. Dieticians know a great deal more about the health aspects than I do.
ReplyDeleteIt is my taste buds who make my decisions, which often includes traditional baguettes made with white flour.
I wish you a great trip to Provence and enjoy the tastes of some great bakers.
bon appétit,
Bryan
Hi, I find this post really nice... Thanks for the info, Sir. I'll save it for sharing with others.
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