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The Cuisine of Gascony is one of the pillars of French cuisine. Its originality stems from its use of regional products and from an age-old tradition, typical of the Aquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat, whereas the cuisine of the South of France favours frying in oil and the cuisine of Normandy contains more dishes that are simmered or cooked in butter. The long life expectancy of Gascons, despite a rich diet, is a classic example of the French paradox. ==Main elements== The cuisine of Gasconny is characterised by the use of : * regional products such as duck fat and duck foie gras, salted ham, and the famous mild chilli of Gasconny * condiments : Bezolles mustard, garlic, persillade, onion… * mushrooms, in particular the cèpe mushroom〔the Tricholoma equestre was traditionally eaten but is now considered poisonous after several cases of rhabdomyolysis were linked to its consumption.〕 * game, birds such as : * * the ortolan bunting, a small bird which must be overfed 15-20 days before being eaten. The ortolan is now a protected species - since 1999 it has been forbidden to capture or eat it. * * the lark, which is hunted by the placement of nets in fields and the use of decoys. * * the common wood pigeon, a migrating pigeon captured in nets * coastal sea food : such as oysters, peppery furrow shellss, eel elvers, lampreys, shads... and nowadays, the ’'creac'' (sturgeon) and Gironde caviar, * the sheep’s cheese of the Pyrenees * wine : * * clarets (rosés) * * tannic reds, the most important being Bordeaux wine (cabernets et merlot), but also Madiran wines (tannat et cabernets), the most tannic and well suited to the local food. * * dessert wines, ideal with brioche, chestnuts and foie gras, local to Bordeaux (Sauternes...) and Béarn (Jurançon AOC et Pacherenc), * côtes de Gascogne and Armagnac are used in cooking, and to flavour Tourtières. Rural family gatherings will often include grilled chestnuts with a glass of vin bourru (sweet and in the process of fermentation, sold with no cork), as well as ''roste'', grilled bread, rubbed with garlic or with ''tjonque'' (a sauce made from the leftover juices of pan-fried duck). Gascon cuisine is able to adapt to new trends while retaining it’s identity: the use of duck breasts is the best example. The consumption of raw ham is also a modern tendency that has been embraced. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cuisine of Gascony」の詳細全文を読む スポンサード リンク
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