Tag Archives: Gastronomy Stamps

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!

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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

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CEPES/Porcini

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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

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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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