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The monkey bread

Be ready to eat monkey bread! This simply the fruit of the baobab, which recently received approval "new food" in the European Union! The monkey bread was able to awaken the interest of PhytoTrade Africa, a nonprofit organization that promotes fair trade in natural products. In 2006, PhytoTrade has initiated the process that culminated in July 2008 in Brussels by the permission of the monkey bread in the European Union (EU). According to EU rules, any food product "new" - an adjective used for what was not consumed in Europe before 1997 - must receive special permission to break into the stores of 27 members Union.

The fruit pulp of the baobab is already used in traditional medicine for fever, pain and diarrhea. In Senegal, it also comes in a drink daily in the name of the bouy with its tartness. We just discovered that it is very rich in calcium and vitamins B1, B2, B3, C with 2.5 to 3 g per kg, six times more than an orange. No wonder the food industry is interested already offering juices, yogurts and even chocolate-based "monkey bread".

Pending their arrival on the shelves of your favorite city market, you can order all these products on the website of the Institute for the Study and Conservation of the baobab.
www.boutique-baobab.fr/index.php?cPath=55&Itemid=256

www.inecoba.fr

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So French, So Good Love

France begins to capitalize on the classification of "his gourmet meal" Intangible Heritage of Unesco with his campaign "So French, So Good" on the food and agribusiness. The aim is to stimulate the export of food products and the Arts the French table through the provision of all professional communication tools adapted to foreign markets.

She will prioritize targets 12 countries concentrating 66% of exports of processed food products: Germany, Belgium, Brazil, China, UAE, Spain, USA, Great Britain, Italy, Japan, Russia and Sweden.

campaign "So French, So Good" is to "create the desire to France" through trade shows and Events in the world. The inauguration of the campaign "So French So Good" will be held in Tokyo, March 3 at the show "Foodex!

communications tools are available to professionals, with the highlight a global festival of French cuisine created around the celebration of the July 14 French National Day (small clarification for my foreign readers).

Be also ambassadors of this campaign "So French, So good!

www.gouvernement.fr / government / campaign-so-French-so-good-to encourage-the-food-French-as-export

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salty and sweet treats.

The characters of female head in the kitchen can still be counted on the fingers of one hand.

In " Babette's Feast , Stéphane Audran plays the role of Babette, renowned chef of the Cafe Anglais, great Parisian restaurant. Fleeing repression of the Paris Commune in 1871, she finds refuge in the service of two old ladies in a small village in Denmark. When the random smiles, she decided to invest his winning lottery ticket offering a special banquet to his patrons and friends. Here, the kitchen serves as the developer of the senses, showing pleasure possible to a community that believes that food is a sin!

In " taste of life ," Catherine Zeta Jones portrays the role of a chef in a restaurant in Manhattan's elite. She invests everything in his life and seems less gifted to lead a private life, which one analyst even help! As if the journey of a leader must go through the sacrifice of privacy! Fortunately, the Italian chef, a great lover of opera, his second, he learns that she can be happy in the kitchen, and with him!

" Loves salted and sweet delights " offers us a portrait of a woman leader, played by Olivia Molina Sofia, passionate, gourmet kitchen and living and all out there! Born prematurely in June 1968 in the lavatory of a hairdresser on the day of the assassination of Robert Kennedy, she was raised among the tables and stoves from the small restaurant from her parents. With such a childhood, Sofia has a dream of becoming a great chef 5 stars (we are in Spain). But then she falls in love with two men: Toni, the unfailing love, the ideal husband who wants to house arrest for child care, Franck, an egoist who believes in Pygmalion talents and pushes to realize professionally. What is she doing? Sofia
find its balance in reconciling the two men around her in a threesome it is the great ordinance. But Toni and Frank are ready to play the game? Like any movie about the kitchen, the reference to French gastronomy is not forgotten, and scenes to give you hungry!

Behind the comedy, the film questions the importance of balance in love in the process of creating leaders, the choices in life, painting a very contemporary English society with the rule of possibilities, the emergence top chefs and top restaurants in Spain.
See film clip

www.allocine.fr/video/player_gen_cmedia=19197408&cfilm=142128.html

If you are interested in the relationship between cinema and gastronomy I recommend the excellent book by Vincent Chenille " gastronomic pleasure in cinema .

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Koocook

Need some inspiration for your family enjoy? The site koocook comes to your rescue. Having created a profile of your family (number of people, ease, speed ...), you receive your free weekly schedule of revenue (balanced!), And the list of errands. You no longer need to make calculations of the quantities! The site also gives you tips and tricks. In addition, if you have the ingredients in your fridge and you're stuck for ideas, go to the site your remaining ingredients, it will suggest possible recipes! An option also allows you to deliver all your groceries home.
Thank who?
www.koocook.com

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Vizit

Explorer sense of the word, the taste of a city district by district. This innovation is not French but Belgian, launched in 1995 in Ghent by a team of players gourmets as the VIZIT. Discover the flavors of each quarter along with a local person. You can then coasting to a contract to a pub, a bistro restaurant. This feast

ambulatory begins to extend beyond the borders of Belgium.

www.vizit.be

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Candy Vosges in the agricultural show in Paris

If you live in Paris, you can not escape the streets, subways, internet, newspapers Candy. It's everywhere! This busty cow Vosges, in the light of velvet, was chosen as the headliner for the show of Agriculture 2011. This cow, treated like a star brings her unexpected fame breeder, Marc Spenlé, Anjeux installed, a small village in the upper Saône.

After counting more than 100 000 head in the early twentieth century, Vosges enrollment dropped to reach only 3,000 head in the 1970s. In the context of race productivity, Vosges has been set aside time and even considered to be extirpated. But some breeders have maintained the strain and save the breed. This is a very tasty meat. Test it on your next purchase! For the record, it is from what made her milk Munster.
www.racevosgienne.com

You have a few more days and weekends to visit the agricultural show with a Friday night evening up to 23 hours. You can make a trip to the French vineyards and international guests, with 35 restaurants at your disposal! Any program is available on
www.paris-agriculture.com

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International Seminar agency

For the sixth consecutive year, the agency Organic has organized today an international seminar Organic Agriculture in the International Exhibition of Agriculture in Paris . This seminar aims to
- To review the main developments in the EU European and worldwide, both in terms of public policy for the development of organic agriculture in terms of consumption and production.
- Identify opportunities for changes of organic chains by 2010
- Analyze the "spring" of development of each country and draw "lessons".

One thing is certain. The opening of the seminar by Thierry Francois, president of the agency Bio , and Elisabeth Mercier, director of the agency we confirm that organic farming continues its development in the world. In 2009, it is 37.5 million hectares of cultivated land with 1.8 million farms, an increase of 6% organic potatoes grown since 2008. Europe accounts for ¼ of cultivated areas in order of importance with Germany, France, England and Italy. While in Germany, organic products are sold to 30% in the GMS, France is characterized by various distribution channels. Despite the crisis, consumption of organic products has remained stable overall. Is this due to a need for reassurance about the contents of his plate and traceability? In Italy and France, we note that main outlets for organic products go through catering. Italy had taken the lead in introducing organic products in its school lunch, followed by France, which requires 20% of organic food in all restaurants subsidized by the state. This decision has an educational role and citizen on the content of the plates. This is to maintain biodiversity, employment, enhance local short circuits. All these actions are supported by the bottom of future bio, funded mainly by the European Union.

consumption of organic products is concentrated in North America and Europe. It represents 96%. Therefore as stated Jean Francois Hulot, head of the farming unit at the European Commission harmonized European rules to allow the movement of organic products and ensure their quality. European law is harmonized since 2009, with a European logo compulsory from 1 July 2012. For imports of organic products, some countries, after strict controls, get the system of rules of equivalence, that is to say that organic products grown and processed to meet the same requirements as the European regulation, which is ahead of the U.S.! This regulation must adapt to the agreements of the Treaty of Lisbon. It remains to harmonize legislation on organic wines, including action plans are for 2004! All data are available on the website below

http://ec.europa.eu/agriculture/organic/home_fr

intervention by Luigi Guarrera, organic farming expert CIHEAM- MAIB , International Centre for Mediterranean Agronomic Studies, Mediterranean Agronomic Institute of Bari shows us that there is true cooperation and knowledge transfer between countries of the Mediterranean basin.

Roundtable closing this very interesting seminar with the benefits of organic farming in the world, with Samia Maamer, CEO of Organic Agriculture in Tunisia, Faustin Vomewor Kokou, Togo organic producer, Jean Claude Pons, FAO expert and inspector at Ecocert and Marc Dufumier, research professor at Agro Paris Tech.

detailed account of the seminar are available on the website of the agency bio
www.agencebio.org in section publication.

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PROGRESS COMES IN THE PANHANDLE!!



Everything happens ... even progress in the Enclave. The inhabitants of these remote areas were able to avoid red lights - despite an attempt punishable by a failure - and to this day radar!
Well it overcomes the side of the state - certainly in need of money - because they are Two radars are one after being put into service before the end of the month. A
between Valreas and Grillon and another between Valreas and Visan.
At first they had to be the other way in the direction leading to Valréas, but at the last moment, there is little it has reversed direction and do you know why?
because I'm a few days ago, motherhood was a hope to reopen and we know that the husbands of pregnant giving birth tend to hit the gas .. which makes them potential candidates found for all PV Now the cameras are in the opposite direction whatsoever to Orange or Montelimar and this is where are the closest maternity ..
One more proof - if any were needed - that the fate of motherhood is Valréas scellé.Je owe this explanation to a laborer who was his wife who has a sister property located in office space which it does not want to give name. Meanwhile
radars are definitely there!

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Photo: Visan between Valreas and after the bridge on Herein.

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TRUFFLE AND COTES DU RHONE: A HAPPY MARRIAGE




is the first time that the Commanderie des Costes du Rhone was a chapter Saint Paul Trois Chateaux in the Drôme, and was the Chapter of Winter, one that allows the wines of the Cotes du Rhone to attend the meeting of the Truffle, Black Truffle well Naturally, the queen, "tuber melanosporum". After Rochegude Bridge Isere, La Mirande in Avignon, Lorgues Mondragon or it occurred in one of the most recent Relais & Chateaux "Villa Augusta, led by the talented Chef David Mollicone.
Commandery and fit into the big wave of cuisine and excellence that has brought the meal to the French recognition as world heritage by Unesco. If we speak of Truffle and Cotes du Rhone can not be more in the heart of the matter.
As a prelude to dinner, a chapter Inductions personalities opened the evening. Alternately So were inducted Catelinois Jean Michel, Mayor of St. Paul 3 castles, Gerard Castries, Director of Communications and Marketing Carrefour France, Lionel Provost, President of the FFCA (French Federation of Amateur kitchen), Francois Turcas, President of the Rhône CGPME Alpes, Jean-Marie Combe, artist, Michel Causse, auditor, Doris Pecout, accountant and Luke Truffaut, wine merchant. The Grand Master Patrick Galant concluded that the 410th chapter thus: "A great wine, noble table. David Mollicone and his team have put their talents to schedule a feast of rare quality and extent of the event we celebrate it remains for me to wish you good appetite and thirst wide. .
After the meal the chef and his wife Priscilla, sommelier talent received the degree of friendship of the Commandery. The evening ended with a "Coupo Santo" resumed with gusto by the hundreds of guests
Photos: - Chapter inductees Winter
- Jean-Marie Combe Novézan (26) - the regional stage - was inducted by Commander Francis Boschi.Voir creches on-her closets: HERE
- Jean-Michel Catelinois, mayor of St. Paul 3 Castles, host city of the 410 ° chapter inducted by Commander Jean-Louis Labaume

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Bio Book Festival Dinner

Here's a festival cookbook unlike any other . It is cut like a diamond to passionate cooking and cookbooks, with a global approach and not typically French. More than 200 French and foreign publishers will be present at 104 in Paris from 3 to 6 March 2011, with over 50 nationalities. This festival cookbook, created by Edouard Cointreau, brings both professional books for negotiating publishing rights abroad, cooks and passionate cooks with culinary show, lectures and discussions, photo exhibitions, wine tastings and cheese. This is an exceptional opportunity to discover books and authors who come from elsewhere and are not yet on the French market!

For culinary shows, learn the skill and creativity of leaders who come from five continents. The list of leaders announced will change you from what you usually encounter. You have for example the leader Ramzi of Lebanon, Wan from Malaysia, Juanita Umana Colombia, Denmark Paul Cunningham, Vefa Alexiadou Greek, Chakall Portugal, Zahng Ren Qing China, Monish Gujral of India, Sahrap Soysal of Turkey ... Their names do not speak. It's time to meet them.

For the conference program you "The rise of nationalism cooking" with Edouard Cointreau, Jean Claude Ribaut, Santi Santamaria, Enzo Caldarelli, "The conference of cheese" with Juliet Harbutt, Perico Legasse, Jorge Jair Leandro "The culinary renaissance of Giant in Italy with Enzo Caldarelli," How to cook the best burger with Denise Vivaldo, "All About the cognac Allemandou with Gerard," The catering market in China "with Du Guang Bei ... The best view the program online!

The event is held under the chairmanship of Alain Dutournier chef Carré des Feuillants, art lover, informed reader and connoisseur of wines. Italy is the guest of honor at the festival. A product will be highlighted: the cheese in all its forms. The festival themed areas dedicated to street-food and Charity book, two new trends in publishing processor.

I look forward to seeing you on the pit of my editors, editions of Epure and Jean Paul Rocher editions.

For detailed program,
www.cookbookfair.com / paris.php

professional event open to the public on Saturday 5 and Sunday, March 6, 2011. Hours: daily from 10am to 19h Prices: General Public (Saturday and Sunday), 8 €, professionals (Thursday and Friday): 30 € THE
CENTQUATRE 5, rue Curial 75019 Paris (métro Riquet)

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culinary chefs at Versailles

You'll be able to reconnect with the splendor of Versailles for an evening and dinner as the royal family in historical places of France . On 6 April, at the initiative of Jaume Tàpies, President of Relais & Chateaux, and Marc Haeberlin, president of Fine Dining World, Sixty chefs from around the world will sign the menu served to 650 guests, not a more! The proceeds from this banquet are used to fund the future City of gastronomy, the classification referred to Unesco of the French gourmet meal. Dinner will be served in the Gallery of Battles (I know some will want the Hall of Mirrors!) At the low cost of € 890. At this price, the food served will not be exceptional! You will still have the privilege of visiting the Hall of Mirrors.

For the record, the UNESCO declared the rituals of the French to come together around a meal, not the meal itself! The fact that they eat exactly irrelevant. Keep a distance on future trade deals with the Unesco label!

To book your table www.relaischateaux.com

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Title Master restorer

When you enter a restaurant, the title " Master restorer " ensures that all food served are cooked on site by the chef using fresh, not frozen, you're sure to have a warm welcome! At last count, only 1800 of 80,000 restaurants were able to win the jackpot! This title confirms that you enter the restaurant a true professional with a recognized professional experience!

www.restaurateursdefrance.com / as-master-restaurateur.php

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Gifts of the New World to Europe

With the Year of France in Mexico, I wonder about the landscape of French cuisine, European, had there not been all feed from the "new world" that we are brought back by the conquistadors.

In 1492, when Christopher Columbus discovered America, what are the flavors of our recipes that are also raised and pushed into history! In a Europe where the kitchen was very aristocratic marked by the use of spices, the fall of Constantinople in the hands of Hints in 1453 signed the closing of the shortest path to reach the spice trail. Thus Christopher Columbus proposed to the Catholic Kings of Spain, Ferdinand and Isabella, to reach the Indies by the other side of the world, and he met by chance America!

America was a disappointment. It lacked the spice in use at the time (pepper, cloves, lavender, saffron, ginger, bay leaf ...) but proposed vanilla and chile and its many varieties. Christopher Columbus himself who gave the name of the chile pepper. The Jesuit José de Acosta, chronicler of India at the time, wrote that contains so much fire and it burns as much with the entry and exit!

By cons, America offered his conquistadors other riches: tomato, avocado, corn, chocolate, peanuts, and even the potato, which will eventually play an important role in famines in Europe. The conquistadors discovered

also unknown animals, some edible, some not. Only the turkey and guinea fowl took the boat to Spain.

Guava, pineapple, prickly pear, so prized by the English were scorned by the greedy Charles Quint. By cons, it was Louis XIV who first introduced pineapple plant in her garden at Versailles, designed by Quintin, who also appropriated the sunflower native to Mexico, as the symbol of the Sun King!

Columbus never set foot on the land of Mexico, but the presence of induced Conquistador de facto "a cultural exchange imposed by history." The continent of America had a strong cultural mix, even on the culinary map. Dominant and dominated have tamed. Contrary to the Mayflower pilgrims, including women and children came to colonize North America and have translated their European cuisine, the English conquistadors came without women. By necessity, they frequented, intermarried with them, learned to love and also love their kitchen! The latter had learned to love as wheat, rice, carrots, cauliflower, orange and cow ....

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The crepe otherwise

If you want a good authentic Breton crepes, go to Breizh Café located in the Marais. Pancakes are made from quality ingredients in the rules of art: buckwheat flour and organic wheat, butter Bordier, premium egg. The toppings are very creative as well as salty sweet version: Valrhona chocolate, caramel and salted butter, smoked herring, cod brandade, organic seasonal vegetables, homemade sausages ... with a selection of ciders from Brittany.

The concept was born in Cancale is already exported to Tokyo, Yokohama and now Paris.
www.breizhcafe.com

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Week taste in Madagascar

week taste has become a key annual event in France for over 20 years. It's party time in the kitchen and taste buds. Its first edition will be held in Madagascar from 4 to 9 April 2011 exclusively in the city of Antananarivo, the capital. As in France, it is put forward to the general public on the culinary heritage of Madagascar, discover the flavors, and its actors (managers, producers, restaurateurs). A large market of taste will be held at the station Soarano, near the market Analakely, and 14 institutions of French schools will be visited by a head. Program, tastings and cooking classes.
This beautiful festival is organized by Federation of Hotel and restorers of Madagascar (FHORM) with over 25 restaurants and the French alliance. My book "My kitchen Madagascar : recipes, flavors and food culture in the land of lemurs will be present at this feast, and you can already travel to these unique flavors Malagasy if!
http://semainedugoutmadagascar.wordpress.com/

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THE CITY OF PLANT Papal Enclave




The City Plant with VALREAS

On Friday, February 25, 2011, the Community of Communes of the Enclave des Papes France Eco Extraction present throughout the day the draft of Plant City Enclave des Papes in Valréas alongside various partners (City of Valréas Region , Commerce, State, Country "Another Provence, Consular Chambers, CBEHVI, Vaucluse-Development, University of Avignon and Pays de Vaucluse ...). These two entities, community (PBAC) and EEF Association, will host the day's presentation of "Plant City Valréas at the heart of the Valley Eco Exploration, "articulated as follows:
- the presentation of Plant City and its prospects for development, 11h to 13h.
- the presentation of the platform of economic extraction GREEN Eco Exploration and France, from 14:30 to 15:30.
- the presentation of the regional innovation strategy, from 15:45 at 16:30.
History:
The Community of Communes of the Enclave of the Popes acquired since January 2009,
in the transfer of the single business tax, jurisdiction "
Economic Action" for the creation, development, management & maintenance of industrial zones, commercial, commercial & small scale community interest on its entire perimeter of intervention. It is within this context that the 10-hectare area at Valréas Plans, purchased by the municipality earlier in June 2007, were also transferred to the community of Commons. If, on our territory, the carton industry is finally abandoned, the cosmetics industry has designed and offered new directions. The community was then conducted two studies:
- The first on the desirability of a business area dedicated to hosting companies in the cosmetics industry to Valréas emphasis on sharing expertise and facilities .
- The second development in the cosmetics industry through the upgrading plant that has demonstrated the relevance of the project on its orientation valuation of the plant dedicated to cosmetics, not on the area of 10 ha of district plans to Valréas as originally planned (the problem of access to land and change of use), but on the availability, potential, the 7 000m ² buildings known as "Tiro Clas" and on the old slaughterhouse, located Cricket Road.
Meanwhile, the Community Council of 22 October 2010 has approved unanimously the President of the Community of Municipalities, to undertake the acquisition of these buildings. Henceforth, these premises became the "City plant of the Enclave Popes, through the networking of many public and private partners on a wide territory Drôme Provençale and Vaucluse, has significant advantages both in terms of industrial and agricultural products (herbs ...) without forgetting the 10 acres located on Valréas Plans, whose agricultural obviously remains preserved through a process of conversion to organic farming.

Draft: THE CITY OF PLANT The City Plant, scheduled for 2012, will host the 7000 sqm vacant building known as "Tiro Clas, a nursery / hotel Business. These companies bénéficierontde installing a platform of economic extraction, microwave, completely new method. This second project is led by France Eco Exploration (FEE) which satisfies the competitiveness clusters PASS (perfume scents aromas flavors), PEIFL (European center for innovation fruits & vegetables) and Trimatec, and the laboratory of the University of GREEN Avignon and Pays de Vaucluse and Supercritical Fluid Innovation (IFS). It appears as complementary to the installation of the platform Extrapole pilot eco Supercritical CO2 extraction, on the town of Nyons Drôme, 15 km from the Enclave des Papes. Meanwhile, is planned rehabilitation of old slaughterhouse, a showcase of the canton's economy, which will be installed within a space service, dedicated to home and using carriers
projects as well as economic players wishing to expand on the site.
This "Plant City" will obviously be an important lever for economic dynamism of the territory as a whole and, thus, carries a strong and attractive, benefiting various economic sectors (tourism,
shops ...).
Photos: Officials CC Enclave of the Popes - drafts of landscaping.

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FIRST VIEW ST RESTITUT


3 young graduates of the Ecoles des Beaux Arts de Grenoble and Valence exhibit at Contemporary Art Center St. Restitut February 20 to March 25, 2011
After receiving in 2008 the students of the College of Fine Arts in Nîmes "we're not far, in 2010 four young artists who have links with St Restitut 'boost 2010 "Contemporary Art Center St Restitut in collaboration with the Directors of Schools of Art in Grenoble and Valence invites three young artists this year 2010 graduates of these schools for a "first glance 2011" that worked specifically for the space of the house of the cure.

Thomas Pean, a young artist graduated in 2010 from the Ecole des Beaux Arts in Grenoble was born in 1984 in Angers. He lives and works in Paris. Each of his works is a new meeting between the world of art, its historical patterns, myths and anecdotes, and the rituals of daily life. In a wide variety of media (paintings, drawings, videos) she explores all forms that may take the act of translation, ie the act of interpreting.

Ronan Thollon, graduated 2010 from the Regional School of Fine Arts of Valencia is dedicated to painting. He constructs his paintings as a cartographic model. His paintings are among them and within themselves, by a principle of combination of signs, such places would have explored and he gives us a topography. Sometimes stuck, sometimes fragmented, almost as many, but by far, his paintings are watching from a distance, in their entirety. We present a set disparate forms of pictorial rhythm mounting surfaces saturated colors, lighting effects and aplats
Linciute Marija was born in Vilnius in Lithuania in 1985. Graduated from the Academy of Fine Arts in Vilnius she came to Grenoble to take the courses of the Master. She first worked in photography in black and white and then started to color a few years later. For her, color, photographed subject appears as much more real compared to black and white images. This adds another dimension. Later, she became interested in storytelling and writing. Currently Marija Linciute lives and works in France in Grenoble.
3 artists to be discovered and noted
Photo: a visual Ronan Thollon

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G20 Dinner in Paris

The G20 will be held in Paris this week is likely to be muscular in trade. This is not counting on our Minister Economy, Christine Lagarde, who turns into a real housewife ! She also oversaw the greedy sequences. First a gentle touch with the pastry It Paris, the macaroon. A box of 20 macaroons colors of the flags of each participating country awaits every guest in his room, specially designed by Pierre Hermé (the concept is not revolutionary, and already implemented during the World Cup football in South Africa ). For women ministers invited, a hairdressing service has been planned! Served for dinner on Friday evening February 18 at the Hotel de Marigny (just a few steps of the Elysee Palace), it offers a choice menu to suit all tastes

Cream of Pumpkin and chanterelle, chestnut chips or transparency of tiramisu Provencal .

Back Bar seared on his skin pricked with Fennel Provencal tomato, virgin citrus and coriander or
White poached sea bass with truffles, vegetable casserole and creamy broth.

a chocolate fondant with hazelnut mite Catalan and vanilla ice cream or Bourbon
Macaronnada Carupano.

is the first time menu that such a summit is known in advance!

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Villaret

I love shops that have preserved their historical knowledge and who have kept their decor. The Crunch Villaret, which dates from 1775, belongs to this lineage . This is my pastry, confectionery and bakery favorite of the city of Nimes. If tourists never fail to visit the arena or the square house, I always make a break at Crunch Villaret. In summer, I crack for the delicious ice creams and sorbets. Other seasons, I tempted by the delicious pastries and very creative (as crisp cake with lemon and orange blossom), or just the buttons! Greed is the most famous crunchy biscuit a long and golden, made with flour, sugar, almonds Gard, orange blossom, lemon and lots of love!

The story goes that when the government replaced the dollars by the surcharges that everyone was suspicious, the son of the creator of the store, Jules Villaret, had the idea to create the crisp to make currency. Clients were thrilled!

To learn that this crunch for the first time, it is important to moisten before the crunch, because locals also call the pretty "challenging teeth" Nîmes!

For you who visit Nimes for the first time, take a step further to visit the halls. So you can buy the famous brandade Nîmes reported from 1786 (made with cod, milk and olive oil), the patty Nîmes (also sold in small box), extra olives and olive oils super extra. Please note, the Market Hall is open that morning.


13 Rue Madeleine, 30000 Nîmes

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Crisp Radishes Uzbekistan

" radish of Uzbekistan," the latest book by Gilles Fumey is like a sequel its " Geopolitics Food " released in 2008. It invites us to go round the world eating habits as a starting point with the radishes from Samarkand to the Dairy, the famous painting by Vermeer in the Rijksmuseum in Amsterdam. It makes us aware of large areas that have shaped culinary history of cultures and peoples, how culinary traditions are beginning to disappear in favor of imported foods, often less expensive and lower quality, shaped by the food industry. This globalization of food induced health problems, hitherto ignored by local people.

This book is like an echo of WSF just ended in Dakar, where the subjects a sovereign power and agriculture which respect local traditions were at the heart of the debate. In Africa, for example, there is an increase of landless peasants, workers turned into performers. Many cultures replace those that feed. Millet, the staple diet is replaced by cassava, imported from Brazil!

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Omnivore Food Festival

6 years, the Omnivore Food Festival (called off) is a place of meeting, exchange and reflection around the kitchen. It brings together in a joyous melting pot big names and hopes to show the culinary essential culinary creation met at the Palais des Festival Deauville.Cette year, they are French chefs (Cyril Lignac Sven Chartier, Jean-François Piège, Alexandre Gauthier and Eric Guerin among others) who confront their vision of cooking with other chefs around the world: from Australia (Ben Shewry), Russia (Ivan Shishkin), Denmark (Christian Puglisi ...). Each stage will demonstrate one of his dishes, produced live in front of public.Côté sweet it is (among others) Thierry Marx, Christophe Michalak, Sebastien Serveau (Pastry chef at the Ritz) and chocolate Patrick Roger and Jacques Genin who will reveal their secrets and their vision of the kitchen.
From 20 to 22 February 2011 at the International Center of Deauville.
The day pass costs 40 €, 3 days 70 €. See the detailed program
www.omnivore.fr/le-programme-2011-2/