At Hamiltons Removals we specialise in high quality domestic and commercial removals to France. We are proud of our reputation and dedicated to providing the very best in customer service. All of our removals are carried out to your exact requirements and our range of services include full or part load removals, storage, packing and unpacking and even the cleaning of the property you have vacated.
If you are moving to France, one of the things you will doubtless already be aware of, alongside their great weather and high standard of living, is their wonderful cuisine. France is famous for its food and wine, and whilst that, in itself, might not be reason enough to seek removals to France, it will go a long way to making the experience more palatable.
French cuisine varies greatly from region to region, so depending on where you are moving house, or relocating offices to, your removals to France could see you enjoying mussels cooked in white wine, rabbit in a mushroom sauce or even foie gras and truffles. Here for your delight and delectation, is our pick of some of the most well-known local specialities.
Removals to France - click here to find out more about our removals to France service.
Removals to France - A Gourmet’s Guide to Some of the Regional Dishes
Alsace - Alsatian food tends to be rather rich and quite heavy. A typical meal here is a thick and tasty stew called Baeckeoffe. Made from pork, lamb or beef and vegetables, the meat is marinated in wine for two days, then layered top and bottom with potato, before being baked.
Aquitaine - Famed for its foie gras, truffles and ham, Aquitaine is a foodies’ delight. Foie gras is served as starter, or side dish, and can be eaten on its own, or more commonly with cold French toast. The pate has a delicate, buttery taste and is sometimes served with fig, plum, or raspberry marmalade.
Auvergne - Auvergne has five different cheeses which qualify for the AOC marque. Among these are Cantal, Saint-Nectaire, the Blue d'Auvergne and Fourme d'Ambert. These cheesy delights are often served up with Auvergne's famous dry sausage, farmhouse bread or aligot, a tasty potato dish.
Bourgogne - No trip to Burgundy would be complete without a taste of the local classics: boeuf bourguignon, escargots à la bourgogne and coq au vin. And where better to try these than in Burgundy, where there are no less than 29 Michelin starred restaurants with three achieving the coveted 3 star rating.
Bretagne - Seafood is the order of the day in Brittany and the oysters found here are wonderful. Whether you opt for rock oysters (huitres creuses) or flat oysters (huitres plates) they are usually served with bread and butter, a squeeze of lemon and a red wine vinaigrette.
Centre - Upside down apple pie or tarte tatin is a classic dessert and one favoured by those in central France. Served for lunch, or dinner, the apples are caramelized in butter and sugar before baking. Originally made with reine des reinettes or calville apples, this delicious sweet should be enjoyed with a small calvados.
Champagne-Ardenne - Hearty foods are back on the menu here, such as tripe, sausage and stew. The stews, known as potees are similar to a cassoulet in that they contain a variety of local meats including: rabbit, venison or wild boar, vegetables and beans. You may even find roasted thrush served up as a rich paté.
Corse - Much of the meat produced on Corsica is free range and is therefore, very tasty. The island also produces its own honey, and cheeses made from sheep or goats milk. Corsica is famed for its chestnut products and fresh fruits including apples, clementines, peaches, melon and tomatoes.
Franche-Comte - Try making fondue in Franche-Comte - it’s traditional here! To do this, pour melted comté (a regional cheese) into a pot of warm, garlic-infused white wine. The pot is then put on low heat on a small stove which is placed in the centre of the table. Diners dip crusty bread from long-handled forks into the alcoholic cheese mix.
Ile-de-France - The Ile-de-France area, which incorporates Paris, brings us such delights as the Paris or Portobello mushroom, the Faro apple with its acidic crunch, the Montmorency cherry and the Groslay pear. The beef, veal, pork and lamb from the area are exceptional as is the Boudin noir de Paris, Paris ham and Houdan chicken pâté.
Languedoc-Roussillon - Local produce includes such things as olive oil and tomato sauce. These are wonderful accompaniments to their favoured dishes of grilled snails, confit de canard and bourride, a fish stew with olive oil and herb butter.
Limousin - The Limousin region produces an excellent range of foods including beef, pork, lamb and fish. There are a wide variety of fresh vegetables and mushrooms available here, as well as chestnuts, walnuts and fruit. Pudding lovers are urged to try treipaïs, made with chocolate and chestnuts on a biscuit base.
Lorraine - This region is famous for its quiche Lorraine which is essentially a savoury cake. Made with pieces of bacon, it’s not everyone's cup of tea largely because it has been imitated so often, and so appallingly! But a taste of the real thing, made in the right area, with the right ingredients, is sure to change your mind.
Midi-Pyrenees - The cuisine on offer here blends French and Spanish tastes perfectly. Here you'll find liver pâtés and confits of duck or goose, cassoulet, beef fillet, poached chicken, braised goose and Toulouse sausages served with a spicy pepper and tomato sauce. For dessert, choose Lectoure melon as this will clean the palate nicely.
Nord-Pas-de-Calais - Turkeys and chickens rule the roost here, but the area is also noted for its seafood and escargots. Try some bread and cheese to start, perhaps vieux lille with its distinctive aroma and taste. Follow with potjevleisch, or “potch” which consists of chicken, rabbit and veal meat covered in a rich jelly and served with chips.
Normandie - A traditional dish served up in Normandy is le brasillé, a puff pastry made with salted butter. Others include la falue which is Normandy's brioche and la tergoule which is rice pudding flavoured with cinnamon. Top this off with calvados and any one of the 12 local cheeses.
Pays de la Loire - Coq au vin, rillettes and pithivier are popular here. Rillettes is a meat dish similar to pâté. The meat is cubed or chopped, then salted and cooked in fat until tender enough to be shredded. Pithivier is the sweet or savoury equivalent to a Cornish pasty
Picardie - Typical foods of Picardy would include Beauvaisis lamb, colvert duck pie and Somme River eel, accompanied by seasonal, fresh market garden vegetables like endives, artichokes, cabbages and onions. Beaten cake, a rich brioche-like cake presented in the form of a cylinder, is yummy as are macaroons with creme anglaise.
Poitou-Charentes - A true foodies’ paradise! Oysters, mussels, langoustines, crayfish, crab, sea bass, skate, sardines and eel are all caught locally. Meat eaters will love Limousin steaks or black chicken, especially when served with lightly salted and buttered Ile de Ré potatoes and the cheese lovers among you will be literally spoiled for choice.
Provence-Alpes-Cote d'Azur - Ratatouille is the traditional local dish consisting of aubergine, tomato, courgette and sweet peppers cooked in a large pot with herbs, garlic and olive oil and left to simmer. Served over rice or potatoes, or with crusty French bread and a glass of red wine, it’s a real tasty treat.
Rhone-Alpes - Fondue, raclette and tartiflette are among the savoury delights here, but this is also the home of Montélimar nougat. You'll find nougats of all sorts here, some hard and crunchy, others soft and sticky; some containing nuts, others berries, some wrapped in chocolate, others in rice paper. Montélimar is to nougat what toblerone is to Swiss chocolate.
Hamiltons Removals have been providing flexible, low cost removals to France for 20 years. Our skilled operatives know the removals business inside out and our highly trained office staff are happy to help with any enquiry.
Removals to France - click here for full information on our removals to France service or click here for a free European removals quote.
No comments:
Post a Comment
Note: only a member of this blog may post a comment.