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Gâteau nantais is a cake originating in the city of Nantes in France. It is a soft, round pound cake, made of flour, sugar, [1] salted butter, [2] eggs, and almond meal, [3] then dampened with a punch of rum and lemon, [1] sometimes with an apricot gelée centre. [3]
In 1964, the brasserie was turned into a fast-food restaurant, but the decor remained unchanged due to the protections afforded by its status as a historical monument. During the 1970s, the restaurant was neglected and eventually abandoned. However, a new owner restored it back to its original brasserie form in 1982. [2]
The Nantes region is France's largest food producer; the city has recently become a hub of innovation in food security, with laboratories and firms such as Eurofins Scientific. [ 166 ] Nantes experienced deindustrialisation after port activity in Saint-Nazaire largely ceased, culminating in the 1987 closure of the shipyards.
Here are 10 famous cuisines found in unexpected places. Curious to learn more about unexpected cuisines in places around the world? Check out the slideshow above.
Calisson (famous candy from Aix-en-Provence) Chichi (French churro from Marseille) Daube provençale (a braised stew of beef, vegetables, garlic, and wine) Fougasse (a type of bread, often found with additions such as olives, cheese, or anchovies) Gateau des rois (tortell, provençal variant of the king cake with glazed fruit)
1. Cilantro – Ina Garten. Few foods are as polarizing as the herb that some people love, and others swear to Bob, tastes like soap. The “Barefoot Contessa” herself supposedly falls into the ...
A second source for recipes came from existing peasant dishes that were translated into the refined techniques of haute cuisine. Expensive ingredients would replace the common ingredients, making the dishes much less humble. The third source of recipes was Escoffier himself, who invented many new dishes, such as pêche Melba.
Use this pan for the delicate foods that need it—it's not right for every food or cooking method. 4 Foods to Never Cook In Your Nonstick Skillet, According to a Chef Skip to main content