Definition: Gastronomy 2 - Les Maisons de Bricourt - Roellinger

Gastronomy is the knowledge of everything related to cooking, meal planning, food and wine pairing, and the art of tasting and appreciating food and drink. A gastronome must be a wine lover in order to appreciate the complementary nature of wines and food.

Among the best examples of gastronomy, we recommend our favourites, the following establishments listed in the Relais et Châteaux chain:

Domaine de Châteauvieux - Magali and Philippe Chevrier – Satigny/Geneva – Switzerland.

Les Maisons de Bricourt - Jane and Olivier Rœllinger – Cancale – Brittany – France.

Michel and Sébastien Bras – Laguiole – Aubrac – France.

Hameau Albert 1er – Carrier-Maillet family – Chamonix-Mont-Blanc – Savoie – France.

Everything is perfect, authentic, creative, exquisite, youthful, friendly and spontaneous.

Don't miss our examples under Gastronomy 1 to Gastronomy 4 and their illustrated descriptions in the appendix.

Illustrated PDFs in the appendix.

Les Maisons de Bricourt - Jane and Olivier Rœllinger – Cancale – Brittany - France

La Maison du Voyageur, "Relais Gourmand" restaurant; Les Rimains - seaside hotel; Les Gîtes Marins - charming seaside rentals; Château Richeux and its seaside bistro Le Coquillage; Épices Rœllinger, a place for research and creation of spice powders, aromatic herbs and seasonings; Grain de Vanille, bakery, patisserie and meeting place; La Cuisine Corsaire cooking school, where you can learn to cook with a top chef.

1, rue Duguesclin

F-35260 Cancale

Tel. +33 (0)2 9989 64 76

Fax +33 (0)2 99 89 8847

E-mail: info@maisons-de-bricourt.com

http://www.maisons-de-bricourt.com/

Illustrated PDF attached.

Gastronomy:

"The fine art of gastronomy is a warm art. It transcends language barriers, makes friends among civilised people and warms the heart." (Samuel Chamberlain)

"And yet, is there any pleasure more delicious than having two cheerful, gourmet friends at your table? I say 'two' because when it comes to eating, as with conversation, it's best not to have too many people. The fewer the merrier."

(Sacha Guitry)

The French gastronomic meal

Inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity

Description:

The French gastronomic meal is a customary social practice intended to celebrate the most important moments in the lives of individuals and groups, such as births, marriages, birthdays, successes and reunions. It is a festive meal during which guests practise the art of "eating well" and "drinking well". The gastronomic meal emphasises the importance of being together, the pleasure of taste, and the harmony between human beings and the products of nature. Its important components include: the careful selection of dishes from an ever-expanding repertoire of recipes; the purchase of good quality products, preferably local, whose flavours complement each other well; the pairing of food and wine; table decoration; and specific gestures during tasting (smelling and tasting what is served at the table). A gastronomic meal must follow a specific pattern: it begins with an aperitif and ends with a digestif, with at least four courses in between, namely a starter, fish and/or meat with vegetables, cheese and dessert. People recognised as gourmets, who have in-depth knowledge of the tradition and preserve its memory, ensure that the rites are kept alive and thus contribute to their oral and/or written transmission, particularly to younger generations. The gastronomic meal brings family and friends closer together and, more generally, strengthens social ties.