Tag Archives: French Gastronomy

French Gastronomy on Stamps (4): Auvergne

timbres-gastronomie-auvergne

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 fourth of these sheets I’d like to introduce Auvergne.
Auvergne is an ancient land made famous by the Celtic tribe’s, the Avernes, resistance to Julius Caesar when he conquered Gaul.
It is also remarkable for a plethora of natural mineral water sources and spas first exploited by the Romans (who loved their baths).
It is still considered as the last wild region of France with its extinct volcanoes, bitter winters and hardy people.

One can see the following specialties on the stamp sheet:
-Salers Cheese from the Cantal
-Perigord black truffles
-Vichy sweets made in the same city of Vichy renown for its spas and mineral water.
-Salers cows which for great cheese and meat.
-innumerable fruit and nuts including chestnuts.

Plenty more, I guarantee you!
I almost forgot: One of the best trekking areas with plenty of inns and small restaurants vying for the best local food!

Please check the new postings at:
sake, shochu and sushi

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French Gastronomy on Stamps (3): Aquitaine

timbres-gastronomie-aquitaine

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 third of these sheets I’d like to introduce is Aquitaine.
Aquitaine for a long time was an English possession thanks to Alienor of Aquitaine who after divorcing the French King married the English King (who was “French”, too) and brought one of the richest dowries at the time to a relatively poor nation.
As it is one of of the largest “regions” in France, the wealth of great food can be a bit overwhelming.
One can see the following specialties on the stamp sheet:
-Vineyards and wines (Bordeaux, naturally, but many, many more!)
-Perigord black truffles
-Cannelles de Bordeaux cakes which have been copied almost everywhere.
-Espelette chili peppers from Pays basque.

Not mentioned here are chocolate which was first introduced in the Basque country, too, but I will leave it to you to search for more. Plenty of work, I can assure you!

Please check the new postings at:
sake, shochu and sushi

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French Gastronomy on Stamps (2): Antilles/French West Indies

timbres-gastronomie-antilles

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 second of these sheets I’d like to introduce is Antilles or more commonly known the French West Indies.
One can see the following specialties:

-Seafood, especially lobsters
-Bananas

Now,the French West Indies are not that well known in spite of counting some big islands among them such as Martinique and Guadeloupe.
Fruit are a major export with exotic jams and fruit preserved in alcohol.
Did you know they produce some of the best and rarest rums in the world? These are called Rhum Agricole as they are distilled by farmers in rural areas!

Last but not least they are a major tourist resort with some great local culinary delights reminiscent of Creole Cuisine (this is actually its source!)

Please check the new postings at:
sake, shochu and sushi

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French Gastronomy on Stamps (1): Alsace

timbres-gastronomie-alsace

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 first of these sheets I’d like to introduce Alsace.
One can see the following specialties:
-Baeckeoffe/the name means the “baker’s oven” in Alsatian as people brought to the baker to be cooked for three hours.
-Ginger Bread/Pain d’Epices
-Munster Cheese
-Bretzels

Now do you know other specialties from Alsace?

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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