I never ceased to marvel at the great beauty of rural France and today on the best of Taste Le Tour we feature some of the most special places I have visited.
The very beautiful city of Nancy is the capital of the Lorraine region and it is also the home of one of the most stunning squares in Europe.
“I love this city, and each I visit I look forward to a meal at the Excelsior, one of
my favourite brasseries in France because of it’s fabulous atmosphere, outstanding décor and popular French food.
A brasserie is a restaurant which is open all day where you can just come for a
beer, a coffee, a glass of wine, a snack or a traditional French meal.
I am met by manager, Eric Gérard.”
“La brasserie date de 1911.
The brasserie opened in 1911.
On a un magnifique banc d’huîtres, des plateaux beaux de fruits de mer –
We have a great range of oysters, seafood platters,
des plats typiquement brasserie. On fait des crêpes flambées, on fait des belles soles meunières,
typical brasserie dishes, flambéed crepes, sole meunières. We fillet the cooked fish to make it easy for clients.”
It was also a special pleasure to discover the beautiful village of Espelette in the Basque region that produces the most famous French chili.
“Thon Grillé avec une Piperade
Grilled Tuna with Piperade”
This grilled tuna and basque capsicum dish is a flavoursome regional speciality.
First I stir some sliced onions in a little hot oil for a few minutes before adding some green and red capsicum strips.
“After a few minutes I add thyme and a bay leaf, some chopped garlic, a little espelette chilli and some diced tomatoes.
Next I season with salt, stir well, cover with foil and cook on low heat for 20 minutes.
Next I season some tuna steaks with lemon olive oil, salt and a little espelette chilli.”
“I cook the tuna on a very clean, hot grill for a little over 1 minute on each side.
I then cut the tuna steaks into 3 slices.”
“I spoon a little capsicum on plates and top with the tuna steak.
It’s nice drizzled with olive oil and garnished with a sprig of herbs. ”
This thon grillé avec sa piperade is a magnificent Basque dish.
“This is the very charming village of Vonnas in the Bresse region.
Between the glorious vineyards of Burgundy and the stunning French Alps”
The chicken of Bresse is the symbol of France almost – with the blue feet, the white body and the red crest; bleu blanc rouge.
“In the centre of Vonnas the restaurant, Georges Blanc, is one of the most refined restaurants in France.
From entrée to dessert everything is so good and it’s worth leaving room for the great cheese platter that includes the local bleu de Bresse.”
“Alors, for the poulet it’s much better to be roasted à la broche – very natural, or in the oven so it’s very tasty. It is very special and very nice product. The more simple you do the best it is.
And with the poulard it’s the cream sauce and the goose liver foie gras.
Poulet de Bresse à la crème sauce. Its an evolution of the traditional poulet le cream from my great mother.”
In our next Best of Taste le Tour we feature the amazing food and wine of the scenic Rhone valley.
