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Provenance · Volume III

The French Canon

One thousand and thirty-three entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
4 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
opening IV
The Method
The foundational techniques the cuisine is built on.
86 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
943 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
opening VII
The Table & Service
How the food is served and eaten.
opening VIII
The Thread
Where this canon connects to others.
opening IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
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French · V The Canonical Dishes

Bordelais

Five entries

The Bordelais section is anchored by a red wine reduction mounted with bone marrow and demi-glace — the sauce that gives the region its culinary name. From that foundation the garnish is built: cèpes, shallots, and wine in the same register. The canonical dishes follow, and the section closes with the two preparations — a ring-shaped bread and a twice-textured baked custard — that belong to no sauce but define the table nonetheless.

Sauce BordelaiseBordeauxGarniture BordelaiseÉcrevisses à la Bordelaise — Crayfish in Mirepoix and White WineBordeauxCouronne BordelaiseBordeauxCanelé de Bordeaux — The Black Crust and the 48-Hour MysteryBordeaux
V · The Canonical Dishes · 4 of 19Next chapter → Brittany
French · V The Canonical Dishes

Bordelais

‹ V The Canonical Dishes

The Bordelais section is anchored by a red wine reduction mounted with bone marrow and demi-glace — the sauce that gives the region its culinary name. From that foundation the garnish is built: cèpes, shallots, and wine in the same register. The canonical dishes follow, and the section closes with the two preparations — a ring-shaped bread and a twice-textured baked custard — that belong to no sauce but define the table nonetheless.

5 entries
Sauce BordelaiseBordeauxGarniture BordelaiseÉcrevisses à la Bordelaise — Crayfish in Mirepoix and White WineBordeauxCouronne BordelaiseBordeauxCanelé de Bordeaux — The Black Crust and the 48-Hour MysteryBordeaux

‹ The Canonical Dishes · Contents · The Library