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What I’ve enjoyed recently …
In Bloom, Saint Paul sports
the largest open hearth in North
America. Everything is cooked
in the hearth or wood-fired oven.
Order the venison tartar and
pheasant boudin blanc. Cocktails
are amazing.
928 7th St W
Saint Paul MN 55102Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
- 142 Crêperie Contemporaine
- Ambassade d'Auvergne
- Aux Merveilleux de Fred
- Benoit
- Bread and Roses
- Breizh Café
- Café Constant
- Chez Janou
- Chez Loulou
- Chocolate Directory, Paris
- Christian Constant
- Du Pain et Des Idées
- Jean-Charles Rochoux
- Jean-Paul Hevin
- La La Pâisserie by Cyril Lignac
- La Maison du Chocolat
- La Tuile a Loup
- Le Chardenoux
- Le MaZenay
- Paris Flea Markets
- Patrick Roger
- Popelini
- Pozzetto
- Stohrer
- Thiercelin
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- B.T. McElrath Chocolatier
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Cookography
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Far North Spirits
- Farmette
- French Food and Cook
- French Word-A-Day
- Gale Gand
- HiP Paris Blog
- Hiroko's Kitchen
- Hunter Angler Gardener Cook
- Julia Usher
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- Olli Salumeria
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- Taste Spotting
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
More Please …
During my visit to La Pitchoune this past spring, Kathie and I had many conversations about French culture and their love affair with food. It was delightful to hear that children in France are able to name the various varieties of, say, strawberries and know the difference, for example, between an early season Gariguette or a mid-season Ciflorette. And, they can tell the difference by taste. Unfortunately, here in the States, kids oftentimes are barely taught the difference between a raspberry and a strawberry, much less different varieties of the same fruit or vegetable.
I know this one may be a little extreme, but I’d like to get my hands on the DVD about which Kathie spoke on the “proper” way to eat bread in France. Yes, an hour long documentary not on how to make a baguette, but how bread, in the estimation of a French person, should be eaten. For example, if there is no bread plate, your piece of bread is set on the table. One reason is to see how the “crumb” is for the particular bread in hand. Also, one doesn’t tear off a hunk of bread with their teeth, that is considered boorish. One takes a portion only as big as will fit in one’s mouth.
Additionally, there’s the whole ritual surrounding the cheese course. This takes place after the salad course and before dessert. Generally, 3 or 4 different cheeses are served on a platter, each with their own flavor components ranging from mild to pungent. The choices may include a fresh and aged chèvre, a camembert, and maybe a blue. One is welcome to taste one or all, but there are two important things to remember. If the cheese is served as a wheel, it is important to cut a wedge, much like you would cut into a pie. Also, only take as much as you will enjoy.
Etiquette and rituals are not for their own sake (now I’m sounding like a liturgist). In these cases, they are in place to show respect to the person who grew the food, prepared, and served the meal. Rituals surrounding the table also show respect for the food itself. So whether you are raising a glass of wine or an aperitif, look the person in the eye as you clink your glass and offer a “Santé.” Oh, and don’t cross arms when toasting, as that is considered bad luck.