欧宝娱乐

“love as a passion鈥攊t is our European specialty鈥攎ust absolutely be of noble origin; as is well known, its invention is due to the Provencal poet-cavaliers, those brilliant, ingenious men of the "gai saber," to whom Europe owes so much, and almost owes itself.”
― Friedrich Nietzsche, Beyond Good and Evil

“For dinner, Victor makes roast chicken, potatoes, and a simple but elegant m芒che salad, all with the ingredients we picked up at a market earlier.
"The chicken," I say, after taking a bite, "is so good."
"Just sea salt, olive oil, garlic, and a little rosemary," he says. "People overcomplicate chicken. That's really all you need.”
― Sarah Jio, All the Flowers in Paris

“There was a bustle of people in the street as I made my way to La Bonbonni猫re, which is, quite simply, the most beautiful candy store in the world.
The best thing about La Bonbonni猫re is that it's all windows. Before I even walk through the door I am greeted by a fuzzy three-foot-high statue of a polar bear trying to dip his paws into a copper cauldron filled with marrons glac茅s--- whole candied chestnuts. Each one was meticulously wrapped in gold foil, a miniature gift in and of itself. If nothing else, Christmas in Provence reminds you of a time when sugar was a luxury as fine and rare as silk.
Back to my assignment: I needed two kinds of nougat: white soft nougat made with honey, almonds, and fluffy egg whites (the angel's part) and hard dark nougat--- more like honey almond brittle--- for the devil.
Where are the calissons d'Aix? There they are, hiding behind the cash register, small ovals of almond paste covered with fondant icing. Traditional calissons are flavored with essence of bitter almond, but I couldn't resist some of the more exotic variations: rose, lemon verbena, and 驳茅苍茅辫颈, an astringent mountain herb.
Though I love the tender chew of nougat and the pliant sweetness of marzipan, my favorite of the Proven莽al Christmas treats is the mendiant--- a small disk of dark or milk chocolate topped with dried fruit and nuts representing four religious orders: raisins for the Dominicans, hazelnuts for the Augustinians, dried figs for the Franciscans, and almonds for the Carmelites. When Alexandre is a bit older, I think we'll make these together. They seem like an ideal family project--- essentially puddles of melted chocolate with fruit and nut toppings. See, as soon as you say "puddles of melted chocolate," everyone's on board.
Though fruits confits--- candied fruit--- are not, strictly speaking, part of les trieze desserts, I can't resist. I think of them as the crown jewels of French confiserie, and Apt is the world capital of production. Dipped in sugar syrup, the fruits become almost translucent; whole pears, apricots, and strawberries glow from within like the gems in a pirate's treasure chest. Slices of kiwi, melon, and angelica catch the light like the panes of a stained-glass window. All the dazzling tastes of a Proven莽al summer, frozen in time.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“The Proven莽al tomato is a thing of wonder--- it can be as small as a marble, large as a human heart, red like a valentine, yellow like a sunflower, pale green like a brand-new leaf, orange like the sun in a child's drawing. My favorite is the noire de Crim茅e, a tomato that's purply-olive, like seaweed seen through moving water.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes