Tag Archives: 切手

French Gastronomy on Stamps (29): Traditional Ingredients & Dishes

TIMBRES-GASTRONOMIE-1

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time including the new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
As for stamps issued since the first stamp in 1849, a number of them were issued with Traditional Ingredients and Dishes as a theme:

TIMBRES-BEURRE
BEURRE/butter
Someone said that France is a muntain of butter in the middle of a lake of milk, a statement hotly disputed by Denmark!

TIMBRES-CREPE
CREPE
The word crepe apllies only for the sweet whet flour pancake. Its original meaning is “lace” as of a lace veil.
The buckwheat pancake is called “galette”.

TIMBRES-GASTRONOMIE-BOUILLABAISSE
BOUILLABAISSE
Oriinally a poor man/fisherman’s soup eaten with toasted bread has beome an extravagant “national” dish almost unrelated with the real one.

TIMBRES-GASTRONOMIE-CALISSON
CALISSON
A traditional sweet from south France.

TIMBRES-GASTRONOMIE-CASSOULET
CASSOULET
Created with beans originally from India. It takes four hours to cook it with beans, tomatoes and meat (pork, duck or goose) before being gratineed in an oven for at leat an hour.

TIMBRES-GASTRONOMIE-FOIEGRAS
FOIE GRAS
Made in different regions of France. originally mad with goose liver. I, for myself prefer duck foie gras!

TIMBRES-GASTRONOMIE-HUITRES
HUITRES/Oysters
Did you know that all oysters in France, except for the Belon variety either came from Great Britain or Japan?

TIMBRES-GASTRONOMIE-MOUTARDE
MOUTARDE/Mustard
Originally from the Middle East, it is mainly prepared in Dijon, my birthplace!

TIMBRES-GASTRONOMIE-PAIN
PAIN/Bread
Baguette is not French by the way. It was introduced by the Austrian Queen, marie-Antoinette!

TIMBRES-GASTRONOMIE-POTAUFEU
POT AU Feu/Pot on the Fire
Has become universal!

TIMBRES-GASTRONOMIE-QUICHE
QUICHE LORRAINE
The original one, cooked with fresh cream, eggs and bacon only!

TIMBRES-GASTRONOMIE-RILLETTES
RILLETTES
made with lean pork and lard. Great, but careful with those calories!

TIMBRES-LECAFE

CAFES, the symbol of a lifestyle originally came from Austria!

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French Gastronomy on Stamps (28): River Fish

TIMBRES-GASTRONOMIE-1

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time including the new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
As for stamps issued since the first stamp in 1849, a number of them were issued with River Fish as a theme:

TIMBRES-GASTRONOMIE-POISSON-Saumon

SAUMON/Salmon

Of course most varieties of Salmo both live in the sea and in rivers.
In France, salmon fishing regulations are very strict and define the season when one can catch the fish, its minimum size and fishing area.
The French probably appreciate it most poached, and served cold with a jelly coating and mayonnaise either served whole or in medaillons/thick slices.

TIMBRES-GASTRONOMIE-POISSONS-Brochet

BROCHET/Pike

Both caled the “King of Rivers” and the “River Shark”, its catches are also strictly regulated.
Most apprecated either poached and cold like salmon, or as quenelles/dumplings served hot in a gratineed bechamel sauce as made in Lyon!

TIMBRES-GASTRONOMIE-POISSONS-Gardon

GARDON/Common Roach

Found in big schools in quiet rivers, it is a small cousin of the carp.
The French mostly appreciate it in small size, emptied, rolled into flour and deep-fried, served with lemon and a good glass of white wine or beer.

TIMBRES-GASTRONOMIE-POISSONS-Perche

PERCHE/Perch=River Bass

here is a fish whose catching, except for the season, is practically not regulated as it tends to overpopulate rivers and lakes to the detriment of other fish.
Best appreciated as deep-fried filets served with lemon or tartatr sauce! Great with a solid beer!

Look forward to the next postings! There are plenty more!

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French Gastronomy on Stamps (27): Fruits, Vegetables, Herbs

timbres-gastronomie-2

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time including the new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
As for stamps issued since the first stamp in 1849, a great number of them were issued with edible Fruits, Vegetables and Herbs as a theme:

TIMBRES=GASTRONOMIE-CANNEASUCRE

CANNE A SUCRE/Sugarcane
France produces a lot of its brown sugar from sugarcanes grown in the West French Indies and African Islands in the Indian Ocean.

TIMBRES=GASTRONOMIE-POMMEDETERRE

POMME DE TERRE/Potatoes.
France was comparatively late in Europe adopting this particular vegetable.

TIMBRES=GASTRONOMIE-THYME

THYM/Thyme
What would the French do witout it?

TIMBRES-GASTRONOMIE-AWARA

AWARA
Exclusively grown in French Guyana/Guyanne.

TIMBRES-GASTRONOMIE-CASSIS

CASSIS
Cassis is mainly grown and poduced in Dijon, my birthplace!

TIMBRES-GASTRONOMIE-CHATAIGNE TIMBRES-GASTRONOMIE-CHATAIGNE-b

CHATAIGNE/Chestnuts
For a long time, in many rural areas of France, chestnuts provided the flour for bread!

TIMBRES-GASTRONOMIE-LENTILS

LENTILLES/Lentils
Originally coming from Indian, the green small ones are the best!

TIMBRES-GASTRONOMIE-MIRABELLE TIMBRES-MIRABELLE

MIRABELLES
At one time almost extinct, they are evrywhere to be found in early Autumn!

TIMBRES-GASTRONOMIE-MYRTILLE

MYRTILLE/Blueberry
Used in making jams and also spirits!

TIMBRES-GASTRONOMIE-OLIVE TIMBRES-OLIVEOIL

OLIVES-HUILE D’OLIVE/Olives and Olive Oil
Grown in Provence mainly!

TIMBRES-GASTRONOMIE-POMME

POMMES/Apples
Make for great Cider and Pommeau! (and cakes!)

TIMBRES-GASTRONOMIE-QUETSCHE

QUETSCHE/Plums
What I would give for a tart of them!

TIMBRES-GASTRONOMIE-SALICORNE

SALICORNE
A very rare vegetable/plant growing in salted waters!
Great as pickles!

Look forward to the next postings! There are plenty more!

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French Gastronomy on Stamps (26): Mushrooms

timbres-gastronomie-2

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time including the new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
As for stamps issued since the first stamp in 1849, a great number of them were issued with edible mushrooms as a theme:

timbres-gastonomie-champignons-pleurote
PLEUROTE

timbres-gastronomie-cepes
CEPES/Porcini

timbres-gastronomie-champignons-chanterelle
CHANTERELLE VIOLETTE/Violet Chanterelle

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CLAVAIRE

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INDIGOTIER

timbres-gastronomie-champignonsmorille
MORILLE/Morel

timbres-gastronomie-champignons-oronge
ORONGE/Amanita Caesara: The Mushroom of the Cesars!

timbres-gastronomie-champignons-palomet
PALOMET

timbres-gastronomie-champignons-trompette
TROMPETTES DE LA MORT/Black Trumpets

Look forward to the next postings! There are plenty more!

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French Gastronomy on Stamps (25): Cheeses

timbres-gastronomie-1

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time including the new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
As for stamps issued since the first stamp in 1849, quite a few were issued with cheese as a theme:
CAMEMBERT
timbres-camembert

Probably the most famous and most copied French cheese!
Made from cow’s milk, the best are created with raw milk in the city of Camembert, Normandie!

REBLOCHON
timbres-gastronomie-reblochon

Reblochon, a semi-hard washed type of cheese made in the French Alps, it is very versatile as it can be eaten as it is, inside a pie, or in Fondue! Very soft taste.

ROQUEFORT
timbres-roquefort

The King of all Blue Cheese, but not the oldest one. Copied all over the World, it is exclusively made with ewe’s milk and matured inside natural caves. Great with a Port or Banyuls wine any time of the day!

Next I will introduce some great traditional dishes and ingredients!

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French Gastronomy on Stamps (24): Wines

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Vineyards in Givry, Cote Chalonnaise, Bourgogne

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time including the new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
As for stamps issued since the firts stamp in 1849, quite a few were issued with wine as a theme:

timbres-gastronomie-closvougeot

Clos Vougeot in Bourgogne, probably the most famous wine of Bourgogne. They also have shares in the glorious Romanee Conti!

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Vignobles de Champagne/Champagne Vineyards
Do I have to introduce the bubbly wines of Champagne? LOL

timbres-gastronomie-vignoblesbeaujolais

Vignobles du Beaujolais/Beaujolais Vineyards
Beaujolais is both famous for 10 great vintages and notorious for Beaujolais Nouveau, a crass success story, if there is one (don’t start shooting!)!

timbres-vendanges

Vendanges/Grapes Harvest!

The next posting will be about cheese!

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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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French Gastronomy on Stamps (23): Rhone-Alpes

timbres-gastronomie-rhonealpes

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time.
A new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
With the twenty-second of these sheets I’d like to introduce is Rhone-Alpes.

Rhone-Alpes is an administrative regions in France whose history is both ancient and new.
Rhone stands for the Rhone River which flows through Switzerland before taking a 90 degree turn towards the Mediterranean Sea. This region with the Saone River valley is the true start of France with a 2,500 plus year old history.
On the other hand, part of the Alpes/Alps, including Mont Blance was still Italian until the French governement bought it in the second half of the XIXth century!

It is an extremely rich region and the present sheet does not do it justice.
You can see:
-Fondue which shares its origins with Switzerland and French Jura. Originally a poorman’s winter fare invented by shepherds, it has expanded behind the French borders as a culinary specialty.
-Boucho restaurants in Lyon were originally inns where the wife was cooking and the husband serving. There are only under 20 authentic ones left in Lyon.

Naturally the region is deservedly famous for its many wines, cheeses and spirits distilled by monks in mountain monasteries.
Withe bourgogne it accounts for half of the best restaurants in France.
It is also the land of winter sports with already two Olympic Games staged there!

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French Gastronomy on Stamps (22): Pyrenees

timbres-gastronomie-pyrenees

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time.
A new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
With the twenty-first of these sheets I’d like to introduce is Pyrenees.

The Pyrenees is the area bordering the mountains separating France from Spain. My own mother came from the Gers near Auch.
In this particular case we talk about the area stretching from the south of the Central mountains to the Basque shores.
A rugged land with rugeed people, it is the land of rugby players.
No wonder people have some of the biggest appetites in France!

This sheet shows an interesting specialty: Gateau a la Broche, a soft cake cooked around a spit over a hot fire. Only takes a few hours to make!
Cheese, especially ewe cheese has to be tasted. In Basque country, they serve it in thin slices with cherry jam!
There are many succulent almost wines to be discovered along with foie gras.
Chocolate was first introduced to France by Basque sailors as well as chili peppers which are presently known as Espellettes.
Cassoulet is another specialty for big appetites. It takes at least four hours to cook the beans with tomatoes and pork (or duck, or goose)!

It is also the land of the Cathares which were wiped out during the Albigeois Crusade. Innumerable castles are still there to be seen along the mountains. Artists will be interested to know that Toulouse-Lautrec was born in Albi, not far from Toulouse!

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French Gastronomy on Stamps (21): Provence-Cote d’Azur

timbres-gastronomie-provence-alpes-cotedazur1

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time.
A new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
With the twenty-first of these sheets I’d like to introduce is Provence-Cote d’Azur.

Provence is called such because it was the first “provincia/colony” officially recognized by the Roman Empire. Cote d’Azur is called such for its blue skies altough Italy claims the same with justification. After all Nice was still Italian until the second half of the XIXthe Century!

On this sheet you can see culinary specialties univesally known:
-Bouillabaisse, although the original one was only fish soup served with toasts (and mayonnaise if your were lucky, as this was a poor man’s food!).
-Herbs of Provence both used for food and perfume.

Other produce include olive oils, lavender, thyme and other herbs, and wine of course.
This particular land was fought over the ages not so much for its wealth, but for its harbours and wood. The Roman in fact cut the whole forest extending all over it 2,500 years to build their ships.
Reforestation was only begun in very late XIXth century!

had it not been for its tourist industry that was launchd after WWII, it could have stayed one of the poorest regions of France!

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French Gastronomy on Stamps (20): Poitou-Charente

timbres-gastronomie-poitoucharente

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time.
A new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
With the twentieth of these sheets I’d like to introduce is Poitou-Charente.

Poitou Charente includes Poitou and Poitiers, the theatre of great battles during the 100 Years War. It also includes Cognac and its brandies, hence a very strong English influence also found in La Rochelle, the capital of Charente. Ile de Re/Re Island was the place where Protestants had to leave France under Louis XIV’s reign. I actually found 14 families there (population: 2,500) bearing my surname (I was born Catholic, but my surname was mainly Huguenot)!
Ile de Re was also the final departure from France for many forced laborers who left for French Guyana.

It has an extremely rich culinary tradition.
On the sheet you will notice:
-Oysters (marennes in particular)
-Tourteau Fromager, a succulent cake made with local cheese.

You must also include superlative seafood (including shark!), cheeses (especially goat cheese!), and spirits (not only Cognac, but Pineau and wines).
Visit La Rochelle and Ile de Re for its food and great sea resorts!

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French Gastronomy on Stamps (19): Picardie

timbres-gastronomie-picardie

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time.
A new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
With the nineteenth of these sheets I’d like to introduce is Picardie.

Picardie for a long time moved along local politics and alliances moving from hands to hands, Englis, Burgundian, Spanish and French. Its inhabitants still feel very independent and resent outside authority.
It is a very rich and traditional culinary region based around its famous beers.

The sheet here features the Tare au Maroilles, a kind of Quiche made with Maroilles Cheese. The same cheese can be ooked in beer like a Welsh rarebit.
The Flemiche Picarde comes in various shapes but is basically a gratin containing endives and pork.
The region is also famous for a rare plant called salicorne or sea bean, which grows in salted water. It is not a seaweed and can be savoured in many ways.

Picardie is also famous for its cakes like Gateau battu and all kinds of biscuits, eels, pates and terrines. This rgion can go through severe winters, so its people need a hearty food!

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French Gastronomy on Stamps (18): Pays de la Loire

timbres-gastronomie-paysdelaloire

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time.
A new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
With the eighteenth of these sheets I’d like to introduce is Pays de la Loire.

The Pays de la Loire means the lower half and the atlantic region it goes through.
In the Middle Ages it was the richest region of “France” and king ransoms were paid with silver pounds minted in Tours and Angers with controlled the very bridges across a very large river.

There is an incredible abondance of culinary specialties.
You will discover the following on the sheet:
-Oysters which will foundtheir way on Paris tables.
-Brioche vendeens, copied all over the World.Fleur de Sel/Salt Flower
-Petit Beurre Natais, another biscuit known all the World.
Don’t forget the numerous wines along the River Loire to be drunk with a plate of eels.
Discover the Pommeau and other spirits shared with the neighbouring charente region.

A resort area wher you sometimes spekmore English than French!

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French Gastronomy on Stamps (17): Paris

timbres-gastronomie-paris

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time.
A new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
With the seventeenthth of these sheets I’d like to introduce is Paris.

I have doubts as whether Paris can be called a “region”. It has at least the merit ot offer gastronomy from the whole of France for visitors who don’t the time to venture out of its borders.

It counts some of the best tables (for a price) in France.
Paris was the first city in France to serve the ubiquitous Baguette, often called “Parisienne”, after marie-Antoinette introduced it from her native Austria together with the Croissant and cafes.

Did you there is is vineyard inside Paris?

I agree that Paris has a ot to show, although it hasn’t regained the safety of old times. The bistros at least would warrant a long stay!

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French Gastronomy on Stamps (16): Nord-Pas de Calais

timbres-gastronomie-nord-pasdecalais

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time.
A new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
With the sixteenthth of these sheets I’d like to introduce is Nord-Pas de Calais.

“Nord” stands for the Northern part of France south of Belgium and “Pas de Calais” is the coastline directly facing Dover, England.
The last possession of our English cousins at the end of the 100 Years War, it is both a rich agricultural and industrial region.
The culinary specialies featured here are:
-Maroilles, one of its most famous cheeses.
-Betises de Cambrai/Cambrai’s stupidities, probably the most renown French bonbon/sweet!
-Cickory, used instead of coffee or tea even now!

The sea and the coastline provide for many varieties of fish and shellfish, notably mussles (also featured on this sheet!) whose recipes we copied from our Belgian neighbours (including frites/fried potatoes!).

In winter, visit the numerous harbours, castles and farmsteads. In summer join the British on the beaches!

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French Gastronomy on Stamps (15): Lorraine

timbres-gastronomie-lorraine

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time.
A new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
With the fifteenthth of these sheets I’d like to introduce is Lorraine.

Lorraine has always been a “disputed” region. It even became a “Kingdom in Exile” when Louis XIV gave it to King Stanislas of Poland, then bringing a touch of French grandeur still witnessed in Stanislas Square in Nancy.
When Charles the Bold, Duke of Bourgogne died there in his last battle, it sealed the fate of Bougogne inro the hands of the French King.
It changed hands no less than three times because of the modern conflicts between France and Germany.

Among its culinary specialties you can find on the sheet:
-Mirabelles. Now available in grocery stores in France, Germany and elsewhere, they almost completely disappeared and were succefully re-grown in Lorraine.
-Madeleines cakes created by a local pastry chef in the name of his mother (Mine had the same name, too!) when she was bed-riddden.
-Milk in Lorraine helps produce superlative cheese.

But Lorraine is known all over the World for its artists such as Galle and Daum! A visit to the numerous museums of the region (glass, enamel, etc.) is a must before you venture into its great restaurants!

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