Explore the World Via the Iconic Foods of Different Countries

Murgh Makhani

Exploring the world through its culinary delights is one of the most enjoyable ways to experience different cultures. Each country has its own iconic dishes that tell a story of its history, geography, and traditions. 

Let's embark on a gastronomic journey across the globe and discover some of the most iconic foods from various countries.

1. United Kingdom: Fish and Chips

Fish and chips is a quintessential British dish, deeply rooted in the nation's culinary heritage. This classic comfort food consists of battered and deep-fried fish, typically cod or haddock, served with thick-cut chips (French fries). Traditionally, it's accompanied by mushy peas, tartare sauce, and a generous sprinkling of salt and vinegar. The dish dates back to the 19th century and remains a firm favourite among Brits and visitors alike.

2. Italy: Pizza Margherita

Italy is renowned for its exceptional cuisine, and pizza Margherita is one of its most iconic offerings. Originating from Naples, this simple yet delicious pizza features a thin, crispy crust topped with fresh tomato sauce, mozzarella cheese, and basil leaves, representing the colours of the Italian flag. This dish epitomises the beauty of Italian cooking – using high-quality, fresh ingredients to create a flavourful masterpiece.

3. Japan: Sushi

Sushi, a delicate and artful Japanese dish, has captured the hearts of food lovers worldwide. It consists of vinegared rice paired with various ingredients, such as raw fish, seafood, vegetables, and occasionally tropical fruits. Sushi is often served with soy sauce, pickled ginger, and wasabi. The skill involved in making sushi, along with its emphasis on fresh, high-quality ingredients, makes it a true representation of Japanese culinary excellence.

4. India: Butter Chicken

Butter chicken, or Murgh Makhani, is a beloved dish from India that has gained international acclaim. This rich and creamy curry features tender chicken pieces cooked in a spiced tomato sauce enriched with butter and cream. It's typically enjoyed with naan bread or steamed rice. Butter chicken exemplifies the complex and aromatic flavours that are characteristic of Indian cuisine.

5. France: Croissant

The croissant, a buttery and flaky pastry, is a symbol of French baking prowess. Originating from Austria but perfected in France, the croissant is made from layered dough that is meticulously folded and rolled to create its signature airy texture. Often enjoyed with a cup of coffee, this pastry is a staple of French breakfasts and embodies the country's dedication to the art of patisserie.

Tacos

6. Mexico: Tacos

Tacos are a cornerstone of Mexican cuisine, celebrated for their versatility and vibrant flavours. A traditional taco consists of a small corn or wheat tortilla filled with a variety of ingredients, such as grilled meats, beans, cheese, and fresh vegetables. They're typically garnished with salsa, guacamole, and lime. Tacos offer a delightful blend of textures and tastes, reflecting Mexico's rich culinary heritage.

7. China: Peking Duck

Peking duck is an iconic dish from China, known for its crispy skin and succulent meat. The duck is seasoned, air-dried, and roasted to perfection, resulting in a mouth-watering combination of flavours and textures. It's traditionally served with thin pancakes, spring onions, and hoisin sauce. Peking duck is a testament to the meticulous cooking techniques and rich culinary traditions of Chinese cuisine.

8. Thailand: Pad Thai

Pad Thai is a globally recognised Thai dish that balances sweet, sour, salty, and spicy flavours. This stir-fried noodle dish features rice noodles, eggs, tofu or shrimp, peanuts, bean sprouts, and lime. It's often seasoned with tamarind paste, fish sauce, and chilli. Pad Thai is a perfect example of the harmonious flavour profiles that define Thai cuisine.

9. Greece: Moussaka

Moussaka is a classic Greek dish that showcases layers of eggplant, minced meat, and béchamel sauce, baked to golden perfection. Often made with lamb or beef, moussaka is a hearty and comforting meal, reflecting Greece's culinary traditions and Mediterranean influences. The dish is typically flavoured with cinnamon, nutmeg, and oregano, adding a unique and aromatic dimension to its taste.

10. Brazil: Feijoada

Feijoada is a hearty Brazilian stew made with black beans, pork, and beef, traditionally served with rice, collard greens, and orange slices. This dish has its roots in Portuguese cuisine but has been embraced and adapted by Brazilians, becoming a national favourite. Feijoada is often enjoyed as a communal meal, reflecting the importance of family and social gatherings in Brazilian culture.

11) USA: Hamburger

When one thinks of quintessential American cuisine, the hamburger inevitably comes to mind. This simple yet versatile dish has become a symbol of American culture and culinary innovation, embodying the spirit of convenience, diversity, and indulgence. The origins of the hamburger are often debated, but its rise to fame is undoubtedly tied to the American fast-food industry. In the early 20th century, establishments like White Castle and later McDonald's popularised the hamburger, making it a staple of American diets. A classic hamburger consists of a ground beef patty, grilled or fried, sandwiched between two halves of a bun. It is typically garnished with lettuce, tomato, onions, pickles, cheese, ketchup, and mustard, though regional variations and personal preferences lead to a myriad of topping combinations.

Poutine

12) Canada: Poutine 

Poutine, a dish that perfectly captures the essence of Canadian cuisine, is widely regarded as the most iconic food of Canada. Originating from the province of Quebec in the late 1950s, poutine has grown from a regional speciality to a national symbol, celebrated for its hearty, comforting qualities and unique flavour profile. At its core, poutine consists of three simple ingredients: crispy French fries, fresh cheese curds, and rich brown gravy. The magic of poutine lies in the combination of these components. The fries provide a crunchy base, the cheese curds offer a squeaky texture and mild taste, and the hot gravy melds everything together into a deliciously indulgent dish. This harmonious blend of textures and flavours is what makes poutine so beloved.

Conclusion

From the bustling streets of Bangkok to the cosy cafes of Paris, each country's iconic dish offers a delicious glimpse into its culture and traditions. These culinary treasures not only satisfy our taste buds but also connect us to the rich histories and diverse peoples of the world. So, next time you travel, be sure to indulge in the local cuisine – it's one of the best ways to experience the heart and soul of a place. Bon appétit!

We'll be looking to write more on global cuisines in the future, so please look out for these posts.

The Grandeur of French Cheeses: A Culinary Masterpiece

France, a nation celebrated for its exquisite cuisine and rich gastronomic heritage, stands proudly at the pinnacle of cheese production. 

French cheeses are not just a delight to the palate but also an embodiment of centuries-old traditions, meticulous craftsmanship, and diverse regional influences. 

Here's why French cheeses are amongst the best in the world.

A Rich Tapestry of History and Tradition

The history of French cheese dates back to ancient times, with evidence of cheese-making found in Roman texts. Over centuries, French cheese-making evolved into an art form, with each region developing its unique specialities. This deep-rooted tradition ensures that every piece of cheese carries a story, a heritage, and a commitment to preserving age-old methods.

Unparalleled Variety

France boasts over 1,000 distinct types of cheese, offering an unparalleled variety to cheese lovers. From the creamy, indulgent Brie de Meaux to the sharp and tangy Roquefort, there's a French cheese to suit every palate. This diversity is a testament to the country's varied climates, terrains, and the creativity of its cheese-makers. Whether it's a soft cheese, a hard cheese, a blue cheese, or a goat's cheese, French varieties set the standard for excellence.

Stringent Quality Control

The French take their cheese seriously, with many cheeses enjoying protected status under the Appellation d'Origine Contrôlée (AOC) system. This certification guarantees that a cheese is produced in a specific region using traditional methods and ingredients. Such stringent quality control ensures that every bite of an AOC cheese like Camembert de Normandie or Comté is a genuine and superior product.

Artisan Craftsmanship

French cheese-making is often a labour of love, carried out by skilled artisans dedicated to their craft. Many French cheeses are produced on small farms using traditional, labour-intensive methods. This artisanal approach results in cheeses with distinct character and superior quality. The care and attention to detail in every stage of production, from milking the cows to ageing the cheese, are evident in the final product.

Culinary Versatility

French cheeses are incredibly versatile, enhancing a wide range of dishes and culinary experiences. They can be enjoyed on their own, paired with a glass of fine wine, or incorporated into cooking to elevate the flavour of various recipes. The use of cheese in French cuisine, from the humble baguette with Brie to the sophisticated gratin dauphinois, demonstrates its integral role in French gastronomy.

Cultural Significance

In France, cheese is more than just food; it's a cultural symbol. The French tradition of the cheese course, typically enjoyed before dessert, underscores the importance of cheese in daily life. Sharing a cheese platter is a cherished social activity, reflecting the communal and convivial spirit of French culture.

Conclusion

French cheeses are a culinary treasure, revered for their history, variety, quality, craftsmanship, and cultural significance. Their global reputation is well-deserved, as they consistently offer some of the finest and most flavourful cheeses in the world. Whether you are a seasoned connoisseur or a curious newcomer, exploring the world of French cheese is a journey that promises to delight and inspire.

Indulge in the rich, creamy, and diverse world of French cheeses, and experience for yourself why they are celebrated as the best in the world. Bon appétit!

To learn more please visit https://www.filiere-laitiere.fr/en/milk-products/cheeses

Over 1,000 Reasons for Joy! The Delightful Diversity of French Cheeses

France, often dubbed the "Land of Cheese," offers an unparalleled variety of cheeses that delight both the palate and the senses. 

With over a thousand different types, French cheeses are a testament to the country’s rich culinary heritage, regional diversity, and the passion of its cheese makers. From the verdant pastures of Normandy to the sun-soaked fields of Provence, each region produces cheeses with distinct characteristics and flavours. 

Let’s embark on a gastronomic journey through the diverse world of French cheeses.

A Journey Through Regions and Flavours

1. Brie and Camembert

: Creamy Classics

Originating from the Île-de-France and Normandy regions, Brie and Camembert are two of the most iconic French cheeses. Both are soft, creamy, and have a white, edible rind. Brie de Meaux, known for its rich and buttery texture, is often enjoyed with a glass of Champagne. Camembert, with its slightly more pronounced flavour, pairs beautifully with a robust red wine.

2. Roquefort: The King of Blue Cheeses

Roquefort, from the Occitanie region, is a legendary blue cheese made from sheep's milk. It is aged in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins. The strong, tangy flavour of Roquefort makes it a perfect partner for sweet wines like Sauternes or a hearty slice of walnut bread.

3. Comté and Beaufort: Alpine Treasures

The mountainous Jura and Savoie regions are home to some of France’s finest hard cheeses. Comté, made from unpasteurised cow's milk, is aged for several months to develop its nutty, caramel-like flavour. Beaufort, another Alpine cheese, boasts a firm texture and a fruity, floral aroma. Both are excellent for fondue or enjoyed on their own with a crisp white wine.

4. Chèvre: The Goat’s Milk Delights

Goat's milk cheeses, or chèvres, are a staple in many French regions, particularly in the Loire Valley. These cheeses range from fresh and tangy to aged and complex. Crottin de Chavignol, a small, round cheese, is delicious whether young or aged. Valençay, with its distinctive pyramid shape dusted with ash, offers a mild yet distinct flavour. Pair chèvres with a Sauvignon Blanc for a delightful taste experience.

5. Reblochon: The Heart of Savoyard Cuisine

Reblochon, from the Savoie region, is a semi-soft cheese with a washed rind, known for its creamy texture and nutty taste. It is a key ingredient in the traditional dish Tartiflette, a hearty gratin of potatoes, bacon, onions, and Reblochon, perfect for a cold winter’s evening.

The Art of Cheese Making

French cheese making is an art form, passed down through generations. The process often involves meticulous attention to detail, from the selection of the milk to the ageing process. Each step contributes to the unique characteristics of the cheese, reflecting the terroir and traditions of its region.

Pairing and Enjoying French Cheeses

Pairing French cheeses with the right accompaniments can elevate the tasting experience. Here are a few tips:

Wine: Match the cheese's intensity with the wine's body. Soft cheeses like Brie pair well with Champagne, while stronger cheeses like Roquefort complement sweet wines.

Bread: A good, crusty baguette is a classic choice, but don’t shy away from experimenting with nutty or fruit-laden breads.

Accompaniments: Fresh fruits, nuts, and honey can enhance the flavours of the cheese. Try figs with goat cheese or walnuts with blue cheese.

Conclusion

The world of French cheeses is vast and varied, offering something for every cheese lover. Whether you prefer the creamy decadence of Brie, the boldness of Roquefort, or the rustic charm of a chèvre, French cheeses are a celebration of flavour, tradition, and craftsmanship. Next time you enjoy a piece of French cheese, remember that you’re tasting a slice of history and a region’s unique character.

Bon appétit!

Female Trailblazers of the Cheese World Share Wise Words for International Women's Day

French women have long been trailblazers in the art of gastronomy and today is no different with some fantastic female talent working in the world of French cheese, undoubtedly one of Europe's most admired culinary crafts. 

Here are four women who deserve to be celebrated this International Women's Day. In France, a dedication to perfecting skills is celebrated with “Un des Meilleurs Ouvriers de France”, a competition founded 100 years ago in 1924. It is staged every four years with regular updates to make sure modern day trades and fields are included.

Those wishing to achieve the accolade must spend several years training in order for them to create a masterpiece from the materials given to them on the day of the competition. 

From the outset, the exam has been a validation of the mastery of know-how in a professional situation. In 2007, Laëtitia Gaborit was named one of the best cheesemongers aged just 28 with her innovative and impressive cheese display.

Laëtitia began a career in cheese with a passion inspired by her father, a cheese dairy worker, who would take her to visit producers during her school holidays. 

She took on the challenge of the Meilleur Ouvrier de France in her twenties to discover where she stood professionally. Laëtitia recalls her planning: “I prepared for the competition with a lot of tenacity, desire and, above all, passion. It wasn't easy, I had moments of self-doubt and financially it was quite challenging, but you always have to keep on moving forward.”

Now a cheese trainer, Laëtitia also has her own range of dairy products and cheeses.

Charlène Bouy, founder of Fromagerie Charlicot left a successful career in Mergers and Acquisitions in Paris before retraining to become a cheesemonger. Having left the company her friends encouraged her to pursue her passion in cheese and she's never looked back, citing her former colleagues and the salary as the only elements of the finance job she misses. 

When it comes to the qualities that women bring to the industry, Charlène, whose beautiful platters you can see on her Instagram Fromagerie Charlicot, suggests, “Women bring a more marked sensitivity to aesthetics, particularly with cheese platters - the famous “touche féminine”. However, within the industry, I find the women and men who love the profession all share the values of passion, commitment and beautiful presentation.”

At just 23 years old, Pauline Guillot is currently in the process of launching a dairy on the family farm. There she produces AOP Bleu du Vercors-Sassenage from a herd of 35 dairy cows. Having worked on the farm from an early age, Pauline wanted to manage the process from farm to fork. She says being able to transform the milk to a cheese that sets in five hours is nothing less than magical. 

Her day begins at 5.30am when the cold milk arrives from the previous day. The process of adding the ferments and rennet, placing the curd in the molds and flipping the curds takes them up to lunchtime. After a well earned break, the team returns in the early afternoon to flip the molds again and at 5pm the cheeses are salted and finished before the 21 day maturation process can start.

Pauline says being a woman in the industry means there's extra pressure to produce high quality products and there's an additional need for women to prove they can handle the physical demands of all stages of the production. She believes that women bring rigour and organisation to the production process as well as a different perspective to the male dominated traditions. Her advice for future female producers, “Be passionate about what you do, don't listen to criticism and trust yourself. Remember, we are just as capable as men we just need different approaches.”

The world of cheese is not just about producers and cheesemongers, CNIEL's director of international communications Marie-Laure Martin's followed her passion for working in agricultural products by studying food sociology. She worked briefly in the meat sector and then in fruit and vegetables before joining CNIEL to develop the international promotion of French dairy products.

For Marie-Laure, it's the human dimension of her job that appeals the most, and she is proud to represent the men and women dedicated to producing quality food. There is no such thing as a typical day as her time is divided between internal meetings, meetings with agencies around the world, creative brainstorming, administrative and reporting tasks and travelling to different territories. Her advice to anyone considering a job in the dairy industry is to “do something that you care about.”

The world of cheese is constantly developing and Laëtitia, Charlène, Pauline and Marie-Laure all share a commitment to sharing its qualities, traditions and craft to ensure its legacy for generations to come. It is wonderful to celebrate them this International Women's Day.

New Choco Cakes Launch in the UK

Just about everyone loves chocolate cake. So That's Food and Drink is pleased to be able to share the news that St. Michel, France's favourite cake and biscuit brand, brings its much loved Choco Cakes range to the UK: a selection of Choco Muffin, Choco Waffle, Choco Donut and Choco Burger are now available in Tesco* and Waitrose stores plus online at Ocado with a rrp £2.00 per box. 

Made in France using French wheat, cage-free eggs and absolutely zero palm oil, the Choco Cakes range contains no artificial preservatives. You can learn more here www.stmichel.com/uk/en  

Available in handy boxes of six, each delicious cake is individually wrapped in foil, making them perfect to pop in to lunch boxes or as an afternoon treat at home or on the go, guaranteeing freshness and that unbeatable, authentic French taste.

Choco Burger is a delightful soft cake made of two slices of airy biscuits filled with chocolate mousse.

Choco Donut is a fun and light sponge cake, made in a donut shape and coated with irresistible, thick milk chocolate.

Choco Muffin is made of scrumptious fluffy dough, dipped in milk chocolate giving a tasty topping.

Choco Waffle is an exquisite little sponge cake with three soft squares filled with smooth chocolate. 

Founded in 1905 St. Michel has a tradition of excellence: all of its products are made in France to traditional recipes using the finest quality ingredients. The Choco Cakes range is the latest family friendly addition to the St. Michel portfolio.

*Choco Muffin, Choco Waffle and Choco Burger only available at Tesco stores nationwide. Range availability in store may vary by location, so please check.

 

Destination Cheese

Stunning scenery, history, culture and its diverse food offering are just some of the reasons behind Europe's popularity as a holiday destination. 

For example, in France alone, it's worth dedicating time to explore its many regions where you'll find some of the best cheeses in the whole world.

Normandy is home to four important cheeses - Camembert de Normandie - one of the crown jewels of French gastronomy, Neufchâtel PDO - a cheese often rendered  heart-shaped with a bright white, downy rind that browns as it matures, Pont-l'Evêque PDO, a soft-ripened, washed-rind cheese with a pronounced farmyard aroma and Livarot PDO, one of Normandy's oldest cheeses.

Beautiful and varied in landscape, Brittany offers wooded countryside, moors and river valleys shaped by the tides. Worth a try here is Saint-Paulin, defined by law as a semi-hard uncooked, pressed cheese made with cow's milk and originally produced by the Trappist monks of Saint-Paulin.

If you are travelling through the Auvergne-Rhône-Alpes region, take a trip to Lyon (UNESCO World Heritage) which is France's culinary capital. As well as its many restaurants, you can also discover the region's cheeses which include Abondance PDO an earthy hard cheese with notes of hazelnuts and fruits, and Cantal PDO which, depending on its maturity, can range from softly textured with a buttery taste to almost crumbly with intense flavours. 

Beaufort PDO has fruity taste and creaminess that's highly prized and it's a very distinctive cheese without being too strong. 

Tomme de Savoie PGI is the oldest of all Savoie cheeses. With a straightforward taste and delicate, subtle flavorus that vary according to the level of maturity and the seasons. The younger a Tomme is, the milder its taste, with a hint of tang; the older it gets, the more typical, powerful and rustic its taste becomes.

For a region known for its wines, the Burgundy-Franche-Comté doesn't disappoint when it comes to gorgeous cheese. The triple cream cow's milk Brillat-Savarin can be enjoyed fresh and in maturity with the flavour and structural changes you'd expect from a fine wine.

Soumaintrain PGI is also creamy when young, but becoming more pronounced and aromatic as it ages. Chaource is a deliciously fine cheese which melts in the mouth, its flavours of cream and fresh mushrooms are enhanced by a little salt.

If you are going to try Comté PDO, one of France's foremost PDO cheeses, here is the place to do so.  A lesser-known but important cheese from the region is Bleu de Gex PDO or Bleu de Septmoncel. One of the milder of the salty blue cheeses, its beige and light brown rind is created by regular brushing, you can also identify from the engraving of Gex on the outer rind.

International students immersed into French gourmet food industry at NEOMA Business School

Commencing 10th and running to 21st July, NEOMA Business School based in France collaborated with Ecole Fauchon, the school launched by the renowned French brand of gastronomy, to deliver a summer camp to international students on management and the gourmet food industry.

Practical courses were hosted at Ecole Fauchon at NEOMA’s Rouen campus, including classes on CSR and the economy of the French wine sector. Students also had the exciting opportunity to visit producers at the Marché d’Intérêt National (France’s second largest produce market) and the Fauchon hotel.

“Learning to prepare gourmet food under the guidance of skilled chefs during the private cooking classes at Fauchon was a marvellous experience that I'll cherish forever. It not only expanded my culinary knowledge but also ignited a passion for gastronomy within me” said Fadzai Mutingwende, who is studying at the Manchester Metropolitan University.

In the second week, students moved to NEOMA’s Paris campus, to attend a series of conferences on Marketing French Excellence and Entrepreneurship, Innovation and Sustainability topics.

Lectures involved insights from proven industry professionals at Fauchon and NEOMA alumni. The final day finished with group projects.

Teaching was delivered in English to open opportunities for international students to gain insights on the French gastronomy sector. Nine students from the UK enrolled in the programme from Manchester Metropolitan University and the University of Strathclyde.

“The second week of the summer school, featuring insightful lectures from industry experts, highlighted the importance of preserving and promoting France’s culinary heritage on a global scale and considering innovative ways to contribute positively to the food industry. 

"I came to understand that culinary excellence and sustainability are not mutually exclusive but rather are interconnected pillars that can drive positive change in the world,” says Orla McConville, who is a student at the University of Strathclyde.

The summer camp further builds upon the strong partnership between NEOMA and Ecole Fauchon. Both institutions already cooperate to deliver a Bachelor’s in Service Management – Gastronomy programme.

(Image courtesy of Paola Baldacci from Pixabay)

Gourmet Explorer 6-day October cookery course in Carcassonne - special offer price!

Due to some last-minute cancellations on the French House Party Carcassonne's flagship cookery course, the Gourmet Explorer has spaces available at the unbelievable price of £950 - usual cost £1400, for single travellers.

The all-inclusive course includes cookery tuition from not one, but two master-chefs who run their own multi-star restaurants in the Carcassonne region of France.

Transfers from Toulouse or Carcassonne airports are also included, plus two meals out at restaurants and various other outings.

French House Party is recommended in the book "100 Best Worldwide Vacations to Enrich Your Life".

See website for more information: www.frenchhouseparty.eu

Wine Cultural Centre to launch in Bordeaux

There are plans to launch a new, exciting state of the art, International Wine Cultural Centre in Bordeaux City Centre.

Designed by Parisian architect X-TU (www.x-tu.com) and London based museum and exhibition design agency, Casson Mann Limited (www.cassonmann.co.uk), the new visitor attraction will sit on the banks of the River Garonne when it opens in 2014.

In harmony with the evocative river, the building's curved design is reminiscent of wine flowing through stemmed glasses and also draws comparisons to a decanter. Environmentally sound, the structure will be constructed form wood and glass, themselves materials used in wine.

The city of Bordeaux is inextricably linked to its wine. With prestigious terroirs and famous châteaux, as well as négociants, oenologists and winegrowers with centuries of tradition behind them, Bordeaux has spread the science and love of wine around the world.

The region's wine roads have been travelled by connoisseurs from every continent, Bordeaux’s listing as a UNESCO World Heritage Site recognises the city’s historic unity, and celebrations such as the Bordeaux Fête le Vin prove that this wine region knows how to have fun. Bordeaux is truly a cultural capital of wine.

But in the past the city has -inexplicably- lacked an emblematic location to reflect this reality. Now Alain Juppé, Mayor of Bordeaux and Minister of Foreign Affairs in France, supported by the wine industry, is working towards creating this new visitor attraction.

Described as ambitious, surprising and innovative, the future Wine Cultural Centre will be a major facility of international stature. Designed to offer visitors an entertaining voyage of discovery, the centre will include exhibitions on the regions of Bordeaux, the great terroirs of Bordeaux, as well as the history, lifestyle in modern society and much more.

When the futuristic Centre opens in 2014, 400,000 visitors are expected to pass through its doors each year.

www.centreculturelduvin.com/en/index.php