Description
by Dali Chehimi
Crème Vichyssoise
Vichy, in the Auvergne-Rhône-Alpes region of central France is home to one of the largest spas in France, and its famous namesake water is exported around the world. It is also the namesake of vichyssoise, a popular creamy leek & potato soup that is served hot in the cool months, or chilled in the summer. It was popularized by Louis Diat, head chef at the Hotel Ritz-Carlton who is said to have invented it in 1917, inspired by a soup his grandmother used to make.
Poulet à la Normande
The cool climate of Normandy, in Northern France facing the English Channel, is well suited for orchards, making for great ciders and apple brandies. This luscious dish features whole chicken legs braised in Ontario craft cider and flambéed Calvados, cooked with onions, garlic, and herbs, and finished with cream, dijon mustard, and fried apples. Served with boiled potatoes with butter & parsley.
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Ratatouille
The warm sun of Provençe nourishes bountiful Mediterranean vegetables like peppers, eggplants and zucchini, the stars of this classic Provençal dish, where they are gently stewed together in tomato sauce with olive oil and herbs. Served with crusty French baguette from local artisanal French bakers, Patisserie27.
Mousse Au Chocolat
A Parisian bistro classic, rich dark chocolate transformed by butter, eggs and French culinary magic into a delicate yet decadent mousse.
