Читать книгу Kingitud maitsed - Evelin Ilves - Страница 12

France, with its population of 64.7 million, is one of the largest European countries. An average of 101.4 people has to be accommodated on one square kilometre.

The attitude of the French toward eating, food and its preparation is captivating – it includes respect for the land and the sun, passion and caring that dates back to time immemorial. Numerous Olympic gold medals of the culinary world, or the abundance of Michelin three-star restaurants in this country speaks of mastery, a striving for the best, and defiance of hardships. However, the roots of this fine cuisine actually reach back to the simplest of the simple – to everyday peasant cuisine. Anne Labrosse, who is a passionate cook and teacher, devoted the years she spent in Estonia as the wife of the French ambassador to introducing the secrets of her country’s best tastes to many food lovers. Thanks to Anne, I am no longer afraid to attempt the preparation of the finest sauces, because I know that the secret to perfection is always simplicity. A taste bouquet typical of French cuisine consists of cream, butter, wine and bouillon, which form the base for many sauces. However, you can achieve the famous flavour of Provence if you add a combination of olive oil, thyme, rosemary, oregano and sage to any salty dish. Bon appétit!