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Provence Info

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Visit Provence and its cuisine ...

 We have made for you a little selection

to help you prepare your next holiday.

terrasse in provence

Email your questions about Provence

we will do our best to answer either directly

or through our newsletter

(See further below our selection of Cooking Recipes from Provence)

LANGUE D'OC & PROVENÇAL LANGUAGE

tourist information and accommodation in Provence

The Occitanian languages evolved, across what is now France, following the end of the Roman empire, and both Oïl and Oc entered into literature separately by the 10th century. The names of the two languages, Oïl (langue d'oïl) in the north and Oc (langue d'oc) in the south were the words for "yes" in each of the languages. The language evolved from spoken Latin, but heavily influenced by the languages of the original pre-Roman tribes.

The Oc language resulted in a single literary community across all of Occitania, from the Atlantic coast to the Italian border. Provençal is a dialect of southern Occitanian, but was often used to mean the southern Oc language in general. It appeared in Latin texts in the 11th century and was common in courtly literature in the 12th century. Provençal was spread by the troubadours who traveled across this land with stories set to music and poetry. The word "troubadour" itself comes from the Provençal "trobar", meaning "to find".

In the Middle Ages, Provençal and Latin were the only two written administrative languages. Provençal was the language spoken at the pontifical court of Avignon, and was the language Dante nearly wrote his Divine Comedy in.

Provençal began declining as a literary form in the 13th century, with French influence pushing south with the Capetian monarchy and the Crusaders heading for southern ports. In the 14th century regional dialects, including Gascon in the west, Catalan in the south and Bas-Alpin, Gavon and Nissard in the east, began appearing, to the detriment of the langue d'Oc.

Provençal literature moved east to Italy and was revived largely due to the efforts of Dante. It made a comeback in the Rhône Valley thanks to Petrarch and his sonnets. Petrarch was exiled in Avignon and retired in Fontaine-de-Vaucluse, and his Provençal writings included descriptions of Provençal life, shepherds, the Sorgue fishermen and Mont Ventoux.

The 1539 Edict of Villers-Cotterêts dealt the death knell to Provençal as an official language. The decree was that the Parisian (Ile de France) dialect would be used for all French administration. Provençal literature lived on, however, until the 19th century, with stories, legends, theatre and poetry, and Provençal dictionaries are published to this day.

At the end of the 19th century, Frédéric Mistral lead a revival of the Provençal language.

Today the Provençal language is not much spoken in the streets of Provence but the locals have a distinctive accent when speaking French. It is known as "l'accent du Midi". The locals have a "colourful and singing" way of speaking. Each syllab of the words are pronounced in full and at full speed with an abundance of gestures to go with it !

 

And now, Let's open a book about Provence ...

PROVENÇAL HOLIDAY

tourist information and accommodation in Provence

Provence is a magical place! Bright sun, blue sky, the ever fragrant air (and the Mistral !), small villages nestled in the hills,small fishing harbours surrounded by lively cafés, colourful markets and gourmet restaurant, and the local way of life: laid back, relaxed but sometimes exuberant when it comes to discussing the score of a game of Pétanque or cards.

You will not find a tourist guide in this section. We have merely attempted to highlight some of the places that we like so that you can in turn discover them for yourself. We tried to add as many active links as we could so that you could embark easily from you home in an Internet tour of Provence. We would very much appreciate your input to make it more comprehensive and enjoyable. We'd like to hear your comments, suggestions for improvement and the little treasures that you discovered during your last stay in Provence: villages, hotels, restaurants, bush walks, scenic routes, craft people, markets or festivals,... Would you be happy to share them ? Email your suggestions to c.castelain@lepinparasol.com.

The word "hotel" used below means "accommodation", it can be a hotel, a "gites", a bed & breakfast, ... Most of them are quite small. Booking is essential. We have privileged the places that have a website which will give you a good idea of the place and will facilitate your booking through their email address.

To build your itinerary, we can only recommend the excellent ViaMichelin website where you will be able to build your itinerary (under the chapter "Driving Directions"), including distances, duration, restaurants, hotels, ... The Internet address is: http://www.viamichelin.com/

To find Accommodation with a bit of character: Maisons d'hotes & gites of Provence

To book for a holiday in France and for professional advise, contact Antoine Daguet of PARIS PROVENCE. His travel agency specialises in river boating, bush walking and cycling holidays in France, Provence being their forte as they lived 10 years near Avignon.  

Let's start traveling ...

THE DROME PROVENÇALE

You will find here some quiet villages even in midsummer. The Drôme Provençale site is quite an interesting one to visit.

tourist information holiday accommodation and restaurants in Provence

tourist information holiday accommodation and restaurants in Provence

tourist information holiday accommodation and restaurants in Provence

tourist information holiday accommodation and restaurants in Provence

Suze-La-Rousse

Vaison-la-Romaine

Grignan

Le Barroux

Four villages to relax and stroll through.

Markets: Friday morning (Suze-la-Rousse), Tuesday morning (Vaison-la-Romaine & Grignan)

To know more about Vaison-la-Romaine and Grignan. Don't forget to pay a visit to the village of Le Crestet, authentic and quiet.

Hotels:

Suze-la-Rousse: La Ferme Saint-Michel, Tel. 04 75 98 10 66. The hotel is actually in Solérieux, 9 km to the North.

Vaison-la-Romaine: Hostellerie le Beffroi

Le Barroux: Mas de la Lause (closed in winter)

AVIGNON AREA

tourist information holiday accommodation and restaurants in Provence

tourist information holiday accommodation and restaurants in Provence

tourist information holiday accommodation and restaurants in Provence

Avignon

Villeneuve-lès-Avignon

L'Isle-sur-la-Sorgue

Numerous Festivals, the Popes' palace, the famous bridge (or what is left of it !), the old city walls and narrow streets. Don't forget to cross the Rhone river to visit Villeneuve-lès-Avignon on the other side. Of course, go to the markets of L'Isle-sur-la-Sorgue if you are not crowd-phobic !

Markets in Avignon: Every morning, except Monday, in les "Halles", Place Pie.

Flea market (Avignon): Sunday morning, Place des Carmes.

Markets in L'isle-sur-la-Sorgue: Thursday and Sunday morning, Flea market: Sunday morning.

Festivals: Check on XX to see which one is on when you plan your visit. There are many throughout the year.

Tourist Information Bureau: http://www.ot-avignon.fr/pages-en/home.htm

Hotels:

In the heart of the old city: Hôtel d'Europe

In Barbentane, 8 km South-West of Avignon: Hotel Castel-Mouisson Tel. 04.90.95.67.63 (Spring and Summer only).

In L'Isle-sur-la-Sorgue: Mas Saint-Damien

Recommended by Nicole: La Pastorale, Route de Fontaine de Vaucluse, Les Gardoilles, Lagnes 84800 L'Isle sur La Sorgue. Phone: 04 90 20 25 18. There is a fabulous restaurant not far as well called Lou Soleillant. Thank you Nicole ! 

SAINT-REMY, TARASCON, LES-BAUX, ARLES : 

tourist information holiday accommodation and restaurants in Provence

Saint-Remy-de-Provence: "Must see" but if you are traveling in July and August, it's a little bit crowded.Market: Wednesday and Saturday morning in St Remy.

Tourist Information Bureau: http://www.saintremy-de-provence.com/

Hotels:La Maison de Saint-Remy de Provence a hotel in St Remy managed by Australian/New Zealand hosts, Ann and Bruce Leonard (Open 2002, not tested yet, but we had to mention them !).Mas de Cornud: Hotel and cooking classes

Mas de Castellane: in Verquières (9 km North of St Remy)

tourist information holiday accommodation and restaurants in ProvenceMaussane

Tourist Information Bureau: http://www.maussane.com/En/Sommaire_en.htm

Market: Thursday morning.Hotel: L'Oustaloun, place de l'Eglise, Tel. 04 90.54.32.19 - Fax. 04.90.54.45.57Le Pré des Baux, 8 rue du Vieux Moulin, Tel. 04.90.54.40.40 - Fax. 04.90.54.53.07Olive Oil:Coopérative Oléicole de la vallée des Baux, Rue Charloun-Rieu

Moulin du Mas des Barres

Les-Baux-de-ProvenceHotel: Le Mas d'Aigret: beautiful view over the countryside.

In the old quarry, there is an interesting (and refreshing in summer !) slides show.

tourist information holiday accommodation and restaurants in Provence

tourist information holiday accommodation and restaurants in Provence

Tarascon:Market: Tuesday morningHotel: "Rue du Chateau". In the heart of Tarascon.

Must see: Souleiado Museum (39 rue Proudhon) and the XIIIth century, beautifully preserved castle.

Arles:

tourist information holiday accommodation and restaurants in Provence

The door to La Camargue, wild horses and flamingos inhabit the shallow lakes of the National Park.Market: Wednesday morning, boulevard Emile-Combes and Saturday morning, boulevard des Lices.Tourist Information Bureau: http://www.tourisme.ville-arles.fr/UK/index.htmlDon't' miss: Museon Arlaten, 29 rue de la République.Hotels:Hotel Calendal (next to the Roman arena):

Souvenirs: Bijouterie Pinus, 6 rue Jean-Jaures.

LE LUBERON AREA

Its probably the villages of Le Luberon: Lourmarin, Menerbes, Gordes, Oppède-le-Vieux, ...that created the Provençal dream. This is not a best kept secret so, try to pay a visit to this delightful area in Spring or Autumn when you may have the villages a bit more for ...yourself or early in the morning. In summer, its cooler too !Lourmarin:

Hotel: Villa Saint-Louis (Tel. 04 90 68 39 18)

tourist information holiday accommodation and restaurants in Provence

Gordes:Very crowded in Summer but very beautiful.Hotel: La Gacholle or La Borie, both have a magnificent view over the countryside.Menerbes:

Hotel: La Magnanerie

Gordes

tourist information holiday accommodation and restaurants in Provence

Bonnieux

Bonnieux:

Hotel: La Bouquiere

Oppède-le-Vieux:

Hotel: Le Domaine du Petit Crui (Tel. 04 90 76 80 89) or Le Silence des Anges

Apt:

Brocante (Old wares): Tuesday morning (May to September)

The Santonniers' market: December

Hotel: La Forge (In Rustrel, 8 km N-E)

tourist information holiday accommodation and restaurants in Provence

Apt:

A must go for any sweet tooth !

Don't miss: The "fruits confis", they are to die for.

Market: Saturday morning. This is the best time to visit Apt, a busy little town with beautiful tree lined boulevards, relaxed town squares and old houses.

MARSEILLE - AIX-EN-PROVENCE - CASSIS AREA

tourist information holiday accommodation and restaurants in ProvenceMarseille:http://www.mairie-marseille.fr/decouvre/discover/acces.htm

Visit also Aubagne (17 km East of Marseille) where the Provençal potteries are crafted in many traditional workshops.

Aix-en-Provence:For the cafes on the boulevards and the "Calissons" ...

Market: Every morning, Place Richelme. Flea market: Saturday morning, Place du Palais-de-Justice.

Tourist Information Bureau: aixenprovencetourism.com

Cassis:

A delicious little harbour surrounded by cliffs. Go there early in the morning or in winter.

tourist information holiday accommodation and restaurants in Provence

Calanque Queyron

Port-Pin

 

Les Calanques:

A Calanque is a deep valley with steep sides, typically of limestone, in part submerged by the sea.
It can be considered as a Mediterranean fjord.

The best known examples are located in the Massif des Calanques, in the south of the France. This range extends for 20 km along the coast between Marseille and Cassis. Similar Calanques can also be found on the French Riviera and on the island of Corsica.

Geology and nature

The Calanques were formed by rivers flowing into the sea, submerged a long time ago by the rising level of the Mediterranean Sea. The long narrow inlets enclosed by high white rocks are truly impressive. They shelter tiny harbours or beaches where the fit and adventurous can enjoy swimming in crystal clear water or rock climbing the limestone walls along the sides. They have provided safe haven for sailors during storms for millennia.

Some Pin d'Alep and scrubby Kermes oaks cling to the rocks in this arid environment. The area is rich of fragrant herbs: rosemary, thyme, wild lavender, …. Prickly yellow sow thistles grow sturdily in the rocky ground, and cistus is found just about everywhere.

The Calanques are also shelter for rabbits, foxes, large crows and the Bonelli eagle, as well as many reptile and wild boars.

Tourism

The Calanques between Marseille and Cassis are popular amongst tourists and locals alike. They offer several vantage points (such as the Corniche des Crêtes and Cap Canaille) with spectacular views. A great number of hikers walk the area, following numerous sign posted trails. To protect the environment and prevent bush fires, most of the Calanques tracks are closed to the public during Summer. The best time to visit the Calanques is probably between March and May, when temperatures are still quite fresh and the rain usually quite rare.

Virtual visit of Les Calanques:

http://www.virtualtourist.com/travel/Europe/France/Provence_Alpes_Cote_dAzur/Marseille-104587/Things_To_Do-Marseille-Les_Calanques-BR-1.html

Lots of beautiful photos on this site: http://www.calanques13.com/

 

The Cosquer Cave

The Cosquer cave is an underwater grotto in the Calanque de Morgiou, 37 m underwater, which was once inhabited during Paleolithic, when the sea level was much lower than today.

Its walls are covered with paintings and engravings dating back to bet

ween 27,000 and 19,000 BC and depict many terrestrial animals such as bison, ibex and horses as well as sea mammals like seals and auks.

Photos and more info in these websites: http://www.culture.gouv.fr/fr/archeosm/en/fr-cosqu1.htm and  http://www.bradshawfoundation.com/cosquer/

CASTELLANE AREA

tourist information holiday accommodation and restaurants in Provence

Moustier-Sainte-Marie:For the spectacular setting and the acclaimed "faiences".Market: Friday morning.Tourist Information Bureau: ville-moustiers-sainte-marie.fr Hotel: La Ferme Rose or La Bastide de MoustierFor a preview of the faiences of Moustier: Atelier Soleil, one of prettiest "boutique" in town.

Don't miss: In Valensole, the "Musée Vivant de l'Abeille", route de Manosque. A living "museum" about bees where twice a week you can safely play "bee keeper".

If you are preparing a holiday in France, you may find the following information useful:

* When phoning France, the time difference is - 10 hours in summer and - 8 hours in winter, i.e.:

Australian summer time: 5pm = 9am in France (same day), so it's best to call between 5pm and 8pm

Australian winter time: 7pm = 9am in France (same day), so it's best to call between 7pm and 10pm

French country code: 33 + add telephone number without the first "O" (ex: 33 4 77 47 34 22)

* Many shops, boutiques, agencies, ... are closed between 12pm (midday) and 2 - 2.30pm

* Many places in France do not accept credit cards for payment. However, you can get money with your credit card from many ATM machines often located next to a bank in the centre of the towns. EFTPOS does not work to get cash at the supermarkets.

More information to plan a holiday in France on:

MAISON DE LA FRANCE

COMITE REGIONAL DE TOURISME PROVENCE-ALPES-COTE D'AZUR

 

Cooking Recipes from Provence

Conversions :

1 kg = 2.2 lbs

0.45 kg = 1 lb

1 lt = 1.06 qt

0.95 lt = 1 qt

30 g = 1 oz = 2 Tbs

60 g = 2 oz = 1/4 cup

115 g = 4 oz = 1/2 cup

180 g = 6 oz = 3/4 cup

225 g = 8 oz = 1 cup

450 g = 16 oz = 1 pint

 

Tarte Tropézienne

Ingredients for 6:

Preparation

Tarte Tropézienne

 

A slice of a tarte Tropézienne

300 g flour [farine]
110 g butter [beurre]
5 eggs [oeuf]
150 g powdered sugar
granulated sugar (handfull)
1 litre milk [lait]
8 g baker's yeast (1/2 tblsp) [levure de boulanger]
2 cloves vanilla
salt [sel]

 

The Dough for the cake

1. Thin the yeast in a half-cup of tepid water, then mix with 100 g of the flour. Cover the dough with a cloth and leave to double in volume (about 2 hours, depending on the room temperature).

2. Put 200 g of the flour on the work surface in a ring. Add in 50 g of powdered sugar, 60 g of softened butter, 2 whole eggs and a pinch of salt.

3. Knead the mixture thoroughly, slowly adding in the yeast-flour mixture. Roll the dough into a ball, put in a baking bowl, cover with a cloth and let sit for another 2 hours.

4. Roll the dough out evenly. Cut into a circle and press the rolled dough into the bottom of a buttered baking tin.

5. Paint the dough with the yolk of an egg, and sprinkle on the granulated sugar. (Save the egg white for later.)

6. Bake in a medium oven, 350°F (180°C), for 25 minutes.

The Cream Sauce for the filling

1. Boil vanilla clove in the milk.

2. In a bowl, mix together 100 g of powdered sugar, 20 g flour, 2 egg yolks and 50 g of softened butter. (Save the egg whites for later.)

3. Add in the vanilla-milk slowly while beating well. Put the mixture in a sauce pan and heat to thicken for a few minutes on a low flame, stirring constantly. Set aside to cool.

4. Beat the three egg whites, with a pinch of salt, into a froth and mix into the cream sauce. (You can also use a can of whipped cream to “fluff up” the custard)

5. Remove the tart from the oven and let it cool down. Cut horizontally into two parts, and layer on the cream sauce between the two. Sprinkle some powdered sugar on top, and serve.

 

 

Capsicums and bacon cake

Ingredients for 8:

Preparation

French cooking recipe capsicum and bacon cake

100 g self-raising flour
4 eggs
100 g grated cheese (Gruyère or Cheddar)
200 g diced smoked bacon
1 glass dry white wine
1/2 cup finely chopped mixed capsicums (red/green, yellow)
2 large spoons olive oil
1 large spoon melted butter
Salt and ground pepper

Pre-heat oven to 210o C / 410o F
In a mixing bowl, place together the four eggs (white and yolk), olive oil and white wine. Beat well.
Add flour and grated cheese, salt and pepper, finely diced smoked bacon and capsicums.
Mix well and pour in a buttered baking dish.
Bake for 45 min.
Enjoy as an entree or main course.

Cherry Clafoutis

French cooking recipe cherry clafoutis

If you mix plenty of unpitted black cherries into what may best be described as a slightly thickened crêpe batter, you will have the makings of a traditional clafoutis (a type of batter cake from the farm country of southern France). The recipe is old but not ancient, probably dating from around the 1860s. The unusual name (sometimes spelled clafouti) comes from clafir, a dialect word meaning "to fill". And fill it does&emdash;not least because it's so good that one's tendency is to ask for seconds and thirds. According to Larousse Gastronomique, when the Académie Française defined clafoutis as a "sort of fruit flan", inhabitants of Limoges&emdash;capital of the Limousin region&emdash;protested, forcing the institution to change the definition to the more acceptable "cake with black cherries". Black cherries are the meatiest, juiciest, and sweetest of all cherries&emdash;and they're left unpitted because the pits are thought to enhance the flavor of the batter with a perfume faintly reminiscent of almonds. Whole cherries are also less likely to bleed into the batter.

A perfect clafoutis has a deep golden brown crust on both the bottom and the top. And the only way to achieve this is to bake it in a sufficiently hot oven. At too low a temperature, the flour separates from the rest of the batter, settling at the bottom of the pan and leaving a pale custard behind.

Though black cherries are the classic addition, clafoutis is made today with all kinds of fruit. In the Auvergne, where clafoutis is known as milliard, it may contain cherries, grapes, red currants, or prunes

Enjoy !

 

Flan d'aubergine

A hot starter or served cold as a light lunch with salad

French cooking recipe aubergine flan

Shopping list for 6 people

* 1 kg aubergines

* 4 large eggs

* 20 cl fresh cream

* 60 g. of flour or corn flour

* salt, pepper, nutmeg

Preparation

* Peel and slice the aubergines then boil for 20 mins in salted water, strain as much as possible

* Mash the cooked aubergines

* Mix the aubergine puree with the eggs, fresh cream, flour (or corn flour) salt, nutmeg and pepper

* Pour the mixture into an oven dish.

* Cook for 35 mins in the oven at 230°c.

* Serve cold or warm with salad

French cooking recipe tapenade of olives
Tapenade noire recipe

kindly provided by

David Carpita

from

Mas de Cornud

French cooking recipe fish terrine

Fish terrine with prawns

Perfect on a hot day, for a refreshing entrée with a glass of chilled dry of semi dry white wine.

Ingredients for 8 people

* 3 x fish fillets

* 3 salmon cutlets

*12 shelled prawns

* 4 eggs

* 1 carrot

* 2 tablespoons of fresh cream

* some spinach leaves

* salt and pepper

Peel the carrot and dice it (very small dices). Cook them for 3 minutes in boiling salted water then drain.

Mix the fish fillets with 2 eggs and a spoon of fresh cream. Do the same with the salmon. Add salt and pepper to both.

Add the carrot dices to the fish fillets mixture.

Dip in the spinach leaves in boiling water and cover the inside of the greased baking dish with them (one layer of spinach leaves).

Pour half the fish fillets/carrot/eggs mixture in the baking dish. Add the salmon mixture and the prawns to the middle of the dish (don't let the mixture spread to the sides of the dish). Then pour the rest of the fish fillets/carrot/eggs mixture.

Cover with the spinach leaves.

Cook in a "bain-marie" (pan of water), in the oven for 35 minutes (180o C)

Let it cool down and then place in the refrigerator for at least 2 hours before serving with green salad and a dry or semi dry white wine.

Moules Marinières

French cooking recipe mussels

Moules à la Marinière is a France-wide dish, but especially popular in the seafood towns and villages along the coast of Provence.

Recipe (6 servings)

mussels (3-4 litres)

lemon (1)

onions (2)

butter (100 g)

dry white wine (500 ml)

parsley (1 bouquet)

salt, pepper

1. In a large pot, melt the butter, then add the finely-chopped onion. Let the onion soften, without browning.

2. Chop the parsley into the pot.

3. Pour in the white wine and bring the pot to a boil, then remove from the burner and let cool.

4. Wash the mussels thoroughly in running water, without soaking them, and drain them.

5. Add the mussels to the pot, squeeze in a bit of lemon juice, and let sit, jiggling the pot from time to time so the mussels absorb the sauce.

6. Ten minutes before serving, bring the pot to a fast boil, slowly stirring the bottom mussels to the top.

7. When the mussels are all open, remove from the burner and serve.

Ingredients for 4:

32 medium size Asparagus (8 per person).

A dozen green asparagus.

8 thin slices of prosciutto

8 small fresh lasagna sheets (or 4 large ones)

Parmesan cheese flakes, cream and fresh basil leaves

Preparation:

Cut the medium size asparagus at 1/4 from the head tip to separate head and stem.

Steam cook the stems first, then adding the heads for a short time to keep their firm texture. Drain heads and stems. Cut the stems into 2 cm (1") pieces.

In a bowl, mix and slightly mash the cooked asparagus stems with a bit of olive oil, salt, pepper and cream.

Fry the asparagus heads in the mixture until it dries a bit to make a kind of thick sauce.

Boil the fresh lasagna sheets for about 1 min. in salted water. Same with the green asparagus.

Set the prosciutto slices flat on the preparation tray, place a lasagna sheet on top of each one, then pour the sauce making sure to split evenly the asparagus heads. Roll up each prosciutto slice and lasagna sheet to make a "cannelloni". Place one or two of them on each diner plates.

Decorate with fresh basil leaves, green asparagus and Parmeggiano flakes.

Asparagus Cannelloni

French cooking recipe canelloni

Enjoy !

Bûche de Noël - French Christmas Log Cake

INGREDIENTS for 8:

    * 4 eggs, separated
    * 3/4 cup sugar
    * 1 teaspoon pure vanilla extract
    * pinch of cream of tartar
    * 3/4 cup cake flour, sifted
    * For the frosting:
    * 1 cup whipping cream
    * 10 oz. chopped bittersweet chocolate
    * 2 Tablespoons rum

French cooking recipe christmas log cake

To serve:

The cake may be made up to two days ahead and stored covered in the refrigerator. Before serving, add some decorations, such as sprigs of holly, or other figurines. Dust with confectioner's sugar to resemble snow.

French cooking recipe christmas log cake

French cooking recipe christmas log cake


PREPARATION:
Preheat oven to 375°F/150°C with rack in the center of the oven. Grease the bottom of a 15" x 10" / 40 cm x 25 cm shallow oven pan and line with parchment paper.

1. Put the eggs yolks into a large bowl. Remove 2 tablespoons of the sugar from the 3/4 cup measure and set aside. Beat the remaining sugar and eggs together until pale.

2. Beat in the vanilla.

3. In another grease free, clean bowl, beat the egg whites with a pinch of the cream of tartar until they hold soft peaks.

4. Add the reserved sugar and continue beating until the whites are glossy and hold stiff peaks.

5. Divide the flour in half and gently fold it into the egg mixture in 2 batches.

6. Add one-quarter of the egg whites into the batter to lighten the mixture. Fold in the remaining whites.

7. Pour the batter into the pan and spread it evenly into the corners with a metal off-set spatula. Bake 15 minutes.

8. While the cake is baking, spread a dishtowel flat and lay a piece of parchment paper, the size of the cake, on top of the towel. Sprinkle the paper with some sugar.

9. Invert the cake onto the paper and carefully peel off the lining paper. Slowly, roll up the cake with the paper inside, and starting from a short side. Wrap the towel around the cake, place on a rack and allow to cool.

Prepare the filling & frosting:
1. Put the chopped chocolate in a bowl. Bring the cream to a boil and pour it over the chocolate. Stir until it has melted.

2. With an electric mixer, beat the chocolate until it is fluffy and has thickened to a spreading consistency.

3. Spoon one-third of the chocolate into another bowl and stir in the rum.

4. When the cake is cooled, unroll it. Spread the rum-flavored chocolate evenly over the surface. Roll the cake up again, using the paper to help move it forward.

5. Cut off about one-quarter of the cake at an angle. Place it against the side of the larger piece of cake, to resemble a branch from a tree trunk.

6. Spread the remaining chocolate mixture over the rest of the cake. Using a fork, press the back side of the tines against the chocolate and lightly drag through to resemble bark.

French cooking recipe christmas log cake

May we also recommend a visit to the website of COMME EN FRANCE where you will find some tempting foie gras and others goodies from the South West part of France and FRANCE RESOURCES for France related news, books and regional resources.

For the cooking addicts or the beginners, try some expert recipes on the following websites: PASSION FOR COOKING,

"MEILLEUR DU CHEF" or YUMYUMS

or if you like fish: "BAY COOKING"

Cocktails and other drinks: BAR FLIERS.

Kitchenware: try HANK THE KNIFE, Mundial knives, knife blocks and kitchen cutlery and if you are a surfoholic,

SURF TIL YOU DROP is your site !

Have good time preparing foods for your family and friends !

If you want to combine cooking and sightseeing, may we recommend that you contact PROVENCE ON A PLATE.

 

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Catherine Castelain
c.castelain@lepinparasol.com
Date Last Modified: 23/8/16
Le Pin Parasol
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