Behind the French Menu: jus corsé

Showing posts with label jus corsé. Show all posts

Jus – Juice. A Cooked Dish’s Natural Juices and or a Fruit or Vegetable Juice.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Freshly squeezed orange juice.

www.flickr.com/photos/yusamoilov/13638538444/

On French menus jus, a juice may be the liquid produced from squeezing or pureeing fruit or vegetables; or may refer to the natural gravy, juices, or sauces produced from cooking meat, fish, seafood, or other products. Jus de Cuisson - Cooking juices.are listed after the fruit and vegetable juices in this post.

Suc

The Juices from Herbs and other Plants and Suc the Cooking Juices from Meat, Poultry, Fish, and Seafood on French menus are part of another post, click here.

Fruit and vegetable juices on French menus:

Jus d'Orange - Orange juice, bottled, canned, or frozen. See the paragraph below: Jus de Fruits.

Jus d'Orange Fraîchement Pressé - Freshly squeezed orange juice.

Jus de Cerise - Cherry juice; bottled or canned.

Spicy Cherry Mock-a-jito

Yields 1 serving

Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

.75 oz Wild Roots Apothecary Rosehip Hibiscus Syrup*

10 cherries, .25 oz fresh squeezed lemon juice, .25 oz fresh squeezed lime juice

2 oz cherry lime seltzer, 1 cup ice, Small sliced spear of watermelon, Chili powder

Sprig regular basil or slice or twist of lemon,

Pit cherries.

Squeeze lemons and limes.

Add cherries, basil, lime, and lemon rinds into a small cocktail shaker** and muddle for 15 seconds, Add syrup, lemon, and lime juice to the shaker.

Add ice and shake for 15 seconds. Strain into a glass with ice and top with seltzer. Stir with a spoon and garnish with chili dusted watermelon spear and a sprig of basil.

Sip and enjoy.

Photograph courtesy of the U.S. Department of Agriculture

www.flickr.com/photos/usdagov/28963000075/

Jus de Citron - Lemon juice: fresh, bottled, canned, or inside one of those squeezable plastic lemons.

Citron Pressé – On a hot day in France, consider a citron pressé, more than freshly squeezed lemon and ice-cold water, much more. Order a citron pressé, and freshly squeezed lemon juice will be served alongside a jug of chilled water, some ice, and sugar to taste. A citron pressé, as simple as it is to make, is a unique French creation.

You may say that fresh lemon juice and water is a drink that you could have anywhere, and that is true. However, in France, you will learn the effect of a citron pressé, drunk slowly, on a hot day, while watching the world go by from a sidewalk café in Paris or a café on the Cote d'Azur. There, a citron pressé has an effect that can only be described as magical. I have made citron pressé at home and drunk freshly squeezed lemon juice in many lands and many situations. The "terroir" of France does something to a citron pressé that is unique; that effect has much to recommend it.

The most important ingredient in a citron presse

Photograph courtesy of Andrew Comings

www.flickr.com/photos/brazilnut72/3082913552/

Jus de Fruits - Fruit juices, usually bottled fruit juices. Check the label notes. If the label read

Jus de Fruit à Base de Concentre - Juice made with fruit concentrate. This may be the next best thing to freshly squeezed fruit juice, but apart from added water fruit flavors may also be added.

Jus de Fruits de Nectar – Nectar; canned or bottled fruit juices. Nectars contain fruit juice, sugar, and water. By law, the actual amount of fruit juice must be above 20%. The taste may be great, but do not expect to receive the real Greek nectar that was the drink of the ancient Greek gods!

Jus de Fruits Frais Pressés - Freshly squeezed fruit juices.

Jus de Fruits Pressés dans l'Instant – Fresh fruit juices prepared at your request.

Jus de Pommes - Apple juice, bottled or canned. Cidre is cider in French.

Cidre Nouveau – A new, young, cider; nouveau cider is mostly alcohol-free; however, please do check the label. Most new ciders are sweet as they are not far removed from when th

Jus de Pommes - Apple juice.

Photograph courtesy of Jean François.

www.flickr.com/photos/llyglad/8701358631/

Jus de Tomates - Tomato juice. Fresh, bottled, or canned.

Jus Verte - A popular cold sauce often served with cold fish dishes. It is made with spring onions (oignon vert), green peppers, parsley, garlic, mustard, vinegar, and olive oil, salt, and pepper.

Jus de Cuisson - Cooking juices.

On a French menu, Jus de Cuisson indicates a dish cooked prepared in or served the juices that result from the cooking, or prepared and served with those juices.

For the use of the word Suc for cooking juice on French menus click here.

Cooking juices on your menu:

Au Jus and Au Jus Corsé

A dish cooked and or served in natural cooking juices. Originally a jus corsé was a gravy based only on veal or beef stock along with the marrow from the bones; apart from some water, not even wine was added. Today "au jus" and:au jus corsé" have moved on, and your menu may offer a jus corsé for fish, seafood, and vegetables along with a flavor made by the addition of herbs, spices fruits, vinegar or wine.

Jus Déglace - Cooking juices flavored with herbs, spices, vinegar and or wine, etc.

Jus Lie – A thickened sauce, usually a meat sauce. It will often be the natural cooking juices that have been allowed to thicken naturally.

Réduction de Jus – A menu listing may note a reduction, meaning a sauce made reduced in volume by simmering or boiling. N.B. Today the words déglacé and reduction are often used interchangeably.

Carré d'Agneau Rôti au Four, Jus Corsé aux Épices - A rack of lamb roasted in the oven and served with the natural cooking juices flavored with spices.

Filet de Bœuf Poêlé et sa Réduction de Jus de Viande au Porto - A lightly fried fillet of beef, the tenderloin, served with the meat's natural cooking juices flavored with Port.

Filet de Bœuf - Beef Tenderloin, or Beef fillet.

With field mushrooms, merlot wine sauce au jus, and a confit of shallots.

Photograph courtesy of Alpha

www.flickr.com/photos/avlxyz/3646892644/

Langoustine aux Fruits Acidulés, Jus Corsé - Dublin bay prawns, (the real scampi), prepared with slightly acidic fruits; that will probably be lemon and grapefruit. The dish is served with the dish's natural cooking juices. A slightly acidic sauce is often part of fish and shellfish dishes.

Pigeon Rôti et Son Jus Corsé - Roast Pigeon, served in its natural cooking juices.

Roast pigeon served au jus (in its cooking juices).

With peas, foie gras, and cos lettuce.

Photograph courtesy of Ross Bruniges

www.flickr.com/photos/thecssdiv/8709937644/

Poêlée de Magret de Canard, Jus de Cuisson Déglacé au Thym et au Miel – Fried duck breast served with its own cooking juices flavored with thyme and honey.

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Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

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Bœuf Fin Gras du Mézenc AOP. The Finest Beef in France and Only on French Menus Between February and Early June.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Finely marbled beef.

Photograph courtesy of Alpha

www.flickr.com/photos/avlxyz/4450266254/

The Fin Gras du Mézenc cattle are raised on the Mézenc Massif that runs through the departments of Ardèche and Haute-Loire in the Auvergne-Rhône-Alpes in France’s mountainous Massif Central. Here, the pastures are over 1,100 meters high and the rich grasses, upon which the cattle graze for over six months a year, include over forty different herbs and mountain flowers.

These AOP cattle have finely marbled beef and will only be on the menu between February and early June. The cognoscenti watch specific restaurants that every year will have this beef on their menus with their calendars in hand. Even in Paris and Lyon, France’s two capitals of fine-dining, relatively few French diners have the opportunity to taste this remarkable beef. Less than 800 head of cattle reach the market every year, and France has a population of over 65,000,000.

This beef makes excellent steaks, but the real flavor and texture of this beef is best tasted in a Carpaccio or a Fin Gras du Mézenc Steak Tartar, as well as in stews and roasts. The steaks will be excellent, but the unique taste of beef from the Fin Gras du Mézenc is best appreciated when its taste and texture may be noted without grill or frying flavors.

Hikers with a farmer and his calf in Mézenc

Photograph courtesy of Peter Lorre.

www.flickr.com/photos/weddingwithedouard/1073177953/

On a few select menus between February and early June:

Belles Tranches de Bœuf AOC Fin Gras du Mézenc Justes Marinées et Condiments d’une Béarnaise – Beautiful slices of Fin Gras du Mézenc AOC beef lightly marinated and served with a Sauce Béarnaise. This dish is a Fin Gras du Mézenc take on a Carpaccio.

Pièce de Bœuf Fin Gras du Mézenc Rôti à la Plancha et Purée aux Cèpes – A rump steak, fried-grilled on a plancha accompanied by mashed potatoes with porcini mushrooms.

A Pièce de Bœuf might seem to translate as a Piece of Beef which doesn’t inspire, but there are four unique French cuts from the rump that may be called a Pièce de Bœuf; cuts that are the very best but usually considered too much work and preparation for the UK and North American butchers.

A plancha, which was initially a Basque cooking tool, is a solid, thick, flat sheet, that achieves a taste somewhere between grilling and frying. The Basques claim ownership of the plancha, as do the Spanish. The modern plancha may look like the flat cooking plate of a fast-food restaurant, but look again carefully, it has three times the thickness and produces a very even heat.

Bourguignon de Boeuf "Fin Gras du Mézenc" AOP - A beef Bourguignonne made with the beef from the Fin Gras du Mézenc AOC. Bœuf Bourguignonne is the most famous beef stew of Burgundy and the beef from Fin Gras du Mézenc is especially noted for the taste given to these types of dishes. In this dish, the chef is matching burgundy red wine with the Fin Gras du Mézenc.

Bœuf Bourguignonne

Photograph courtesy of Jeremy Keith

www.flickr.com/photos/adactio/16627591978/

Tartare Fin Gras du Mézenc de en Rouleau, Croquette de Joues et Queues de Bœuf au Sésame – A steak tartar from the Fin Gras du Mézenc rolled and served alongside fried croquets made using the meat from the beef cheeks and tail flavored with sesame.

Steak Tartar

Photograph courtesy of NwongPR

www.flickr.com/photos/nwongpr/6999679796/

Côte de Boeuf de Fin Gras du Mézenc, Simplement Poêlée, Jus Corsé à la Syrah (pour deux personnes) - A bone-in beef rib simply fried in a jus corsé, the natural cooking juices, flavored with a Syrah red wine. A jus corsé is made with the natural cooking juices and here the Syrah red wine flavors this sauce. Syrah is best known outside France as Shiraz. This serving is for a minimum of two diners as a beef rib is a very large portion.

Here in the Mézenc Massif that one may begin to understand the importance of the French concept of Terroir. Terroir indicates a single location where land and climate combine to provide consistently superior and unique food products, wines, and as in this case, the finest beef. Here, the contribution of nurture combined with nature clearly shows the difference as the other French AOP cattle are specific breeds, and the Fin Gras du Mézenc is not. They are mixed herds, and their taste can only be down to Terroir.

Before being taken to market, these animals must have passed two summers freely grazing on the Mézenc Massif above 1,100 meters. When they are brought down for the winter, they may only be fed hay that was grown in the same pastures where they grazed in the summer. Also permitted in winter are limited amounts of cereal and other naturally grown products

Mont Mézenc, 1754 meters

and La Grosse Roche, Haute-Loire.

Photograph courtesy of Olive Titus

www.flickr.com/photos/96064256@N04/35865172485/

The cattle are only sent to market from February through June, and that means that the youngest animals go to market at 24 months, while most are over 30 months. As with all AOC cattle, they must be raised free of antibiotics and growth hormones and the calves raised by their mothers.

How do you know the beef really is the Fin Gras du Mézenc?

The Fin Gras du Mézenc AOP also has traceability, which prevents other cattle from being sold under this valuable name. All animals raised for sale will have a piece of cartilage taken from their ears, and that allows a DNA test to made at any time in the marketing of the beef. Now high tech tests can connect the meat on your plate to the farmer who raised the beef.

The Mézenc Massif set with France’s mountainous Massif Central is very sparsely populated; for the visitor, this area offers a view of a distinctly different France well away from the crowds. Even in the winter, when the Massif has cross-country and some downhill skiing, those who visit are the sports lovers who want to get away from the crowds in the most popular skiing areas. In the summer, here is rock climbing, hiking, fishing, and mountain biking.

Winter in the Mézenc Massif

Photograph courtesy of Gabriel De Siam

www.flickr.com/photos/gcardaire/39972710994/

The Fête du Fin Gras du Mézenc

The first weekend of June is the Fête du Fin Gras du Mézenc AOP, the feast of the Fin Gras du Mézenc AOC. Then during the fete, the villages grow from a few hundred inhabitants to 4,000 and more. All the visitors will have come to watch parades of the cattle along with sales of other farm-made products that include local cheeses, conserves, honey, and more. Then, of course, the festive dinners based on the Fin Gras du Mézenc AOC are the main attractions. The villages in the départements of Ardèche and Haute-Loire alternately divide the responsibilities for the fete.

Farmer with a young bull he is bringing to the fete.

Photograph courtesy of the Maison du Fin Gras du Mézenc

The French government tourist office will have the names of the villages hosting next year’s fete as will the website of the Fin Gras du Mézenc AOC beef. The website is in French but easily understood using the Bing, Google, and other translate apps

.http://www.aoc-fin-gras-du-mezenc.com/

Parade in the Fête du Fin Gras du Mézenc

Photograph courtesy of the Maison du Fin Gras du Mézenc

Alpine fennel

if you are in the area of the small village of Chaudeyrolles at any time of the year, in the Haute-Loire, visit their Maison du Fin Gras du Mézenc AOP; their information center for this fine cattle. Here, they will tell you all about their cattle, emphasizing their traditional methods of farming, show videos, and also offer recipes; the information center also sell jars of Sel de Cistre, a salt made from the plant called the Cerfeuil des Alpes or Fenouil de Montane, Alpine fennel. This wild herb, according to the locals, adds tremendous flavor to any steak.