Ail / Garlic
Bon Appétit There's no doubt about it: life in France revolves
around eating. Feast your eyes on a selection of
our favourite dishes and give yourself a taste of
Originating from Bordeaux, these are delicious little pastries
made in special fluted moulds. They
have sot, custard centres and delicious caramelised
crusts. The custard bater is made from eggs, sugar,
milk and flour, flavoured with rum and vanilla.
A bite or two in size, Canelé can be eaten for breakfast
or as dessert. One patisserie in La Rochelle promotes
them as being suitable to eat at any time of day.
Canelé / Canelles
Garlic is the basis of much French
cuisine, making garlic-growing a serious
business. Some 18,500 tonnes
are produced each year. The British, who
once held garlic in fear,
were only converted to its use in the
1960s, thanks to Elizabeth David.
Today, strings of rose, white or violet
garlic are a must-have for any
self-respecting kitchen foodie. Few
garlic dishes are as evocative as
Aïoli - the wonderful garlic-based
mayonnaise from the south of
France. Crush six cloves of garlic
with salt before adding to the egg
yolk and add olive oil, drop by drop.
Top tip: serve Aïoli
with crudités - fresh or
blanched vegetables -
for a delicious starter.