Maison IV — 4 pieces
Regions at the Table
Geography decided what the pot contained long before any cook did. These pieces read four regional larders as method — fat, acid, enclosure and patience, distributed across the map of France.
Maison IV — 4 pieces
Geography decided what the pot contained long before any cook did. These pieces read four regional larders as method — fat, acid, enclosure and patience, distributed across the map of France.
How Provençal and Languedoc cooking diverges from the butter-and-cream north — a question of available fat, not of better or worse.
How Alsatian cooking — choucroute, baeckeoffe — expresses a regional logic of slow enclosed heat.
How Normandy’s dairy and orchard economy shaped a cooking built on cream reduction and cider — the acid-fat relationship at its centre.
The quenelle — pike, panade, cream — as the best single illustration of the French kitchen’s willingness to do difficult work in the name of texture.
The other houses