A to Z of French Food : Letter A

Welcome back to The Velvet Runway and this feature where we are delving into the A to Z of French Food : Letter A.

French cuisine is renowned for its variety, elegance, and rich flavors. To explore this culinary treasure trove, we’re embarking on an alphabetical journey through the best of French food. Each week, we’ll delve into five foods for each letter, starting with “A.”

A to Z of French Food : Letter A

So, let’s kick off our series with these five delicious French dishes and ingredients that start with the letter “A.”

1. Aligot

Aligot (pronounced ah-lee-go) is a dish that originated in the Aveyron region of France, in the area called L’Aubrac.

It looks a little like a cheese fondue, which is not that surprising given that it contains a delicious melted cheese, typically Tomme de Laguiole or Tomme d’Auvergne.

It is made from four key ingredients: mashed potatoes, cheese, butter and crème fraîche, (the addition of minced garlic is optional), and it has a distinctive elastic consistency that makes it fun to eat. But don’t be fooled by it’s deceptively simple list of ingredients as Aligot is a work of art that requires some skill and patience to achieve the perfect texture and flavor.

You can find out more about the history of Aligot and see our delicious traditional recipe, including our insider tip to achieve the perfect consistency, here.

If you love cheese and potatoes, then you will definitely love French aligot!

2. Andouilette

Andouillette is primarily made from pork intestines and stomach, known as chitterlings, which are meticulously cleaned and prepared. These ingredients are then seasoned with onions, wine, and a blend of spices that often include pepper and nutmeg.

The mixture is then coarsely chopped, not ground, to maintain its distinctive texture, and the filling is encased in natural pork casings which are carefully hand-tied.

Andouillette holds a special place in French culinary culture, and it can often be found at local markets, food festivals, and bistros. The AAAA certification is a mark of authenticity and quality, ensuring that consumers are enjoying a product made with traditional techniques.

It’s particularly popular in the regions of Troyes and Lyon, and it is known for its strong, distinctive flavor. The sausage is traditionally cooked slowly to develop its flavors, either by poaching or braising, and then often grilled or pan-fried before serving to give it a crispy exterior. It is often served with a tangy mustard sauce to complement it’s robust flavour.

This sausage may be an acquired taste for some (and to be honest, one that I have not yet acquired!), but it is a beloved delicacy for many French gourmets..

3. Anis de Flavigny

These are small, round aniseed-flavored candies that are made in the village of Flavigny-sur-Ozerain in Burgundy.

Fun Fact : “Chocolat” (based on the book by Joanne Harris) and starring Juliette Binoche, Johnny Depp and Dame Judy Dench was filmed in Flavigny-sur-Ozerain.

The candies are created by coating anise seeds with thin layers of sugar syrup, resulting in a hard, sweet with a licorice-like taste.

They were first produced by Benedictine monks in 719 AD for medicinal purposes and were commercialized in the 18th and 19th centuries. The Troubat family took over production in 1923, and they continue to make Anis de Flavigny in the same historic village.

Local legend tells a tale about the origin of Anis de Flavigny involving a young shepherd and shepherdess, and the story goes that a young shepherd, Edme, fell in love with a beautiful shepherdess named Madelaine. Each day, Edme would meet Madelaine in the fields, and to express his affection, he decided to create a special sweet for her. So, he gathered anise seeds and coated them with layers of sugar syrup, and the candies became a symbol of their love and devotion.

This legend is beautifully depicted on the tins of Anis de Flavigny, which often feature scenes of a shepherd and shepherdess, symbolizing the romantic origins of these timeless sweets.

4. Aïoli

Aïoli is a Provençal sauce made from garlic, olive oil, lemon juice, and egg yolks, similar to mayonnaise but with a more pronounced garlic flavor.

The name “aïoli” comes from the Provençal words for garlic (“ail”) and oil (“oli”), which are its primary ingredients.

Ingredients and Preparation

The classic aïoli recipe consists of just a few ingredients:

• Garlic: The key to the sauce, garlic provides its distinctive flavor, and traditionally, a generous amount of raw garlic is used.
• Olive Oil: High-quality olive oil is essential, as it forms the base of the recipe.
• Egg Yolks: Egg yolks help to emulsify the garlic and oil, creating a creamy texture.
• Lemon Juice: Adds a touch of acidity and brightness to balance the garlic and oil.
• Salt: To taste

Traditional Preparation:

1. Mashing the Garlic: Start by mashing the garlic cloves into a fine paste using a mortar and pestle
2. Emulsifying: Gradually add the egg yolks to the garlic paste, stirring continuously to form a smooth mixture.
3. Adding Olive Oil: Slowly drizzle in the olive oil while whisking vigorously, ensuring the mixture emulsifies into a thick, creamy sauce.
4. Seasoning: Finally, add lemon juice and salt to taste

Serve the aioli as a dip for fresh vegetables, grilled seafood, or crusty bread, or use it to add a burst of flavour for sandwiches, burgers, or grilled meats.

It is also found in Le Grand Aïoli, a traditional Provençal dish featuring a platter of boiled vegetables, hard-boiled eggs, and salted cod, all served with a generous bowl of aïoli.

5. Amandine

 Amandine is a term used in French cuisine to describe dishes that are garnished with almonds. It comes from the French word “amande,” meaning almond. In French cuisine, amandine preparations are particularly popular, showcasing almonds in a variety of dishes from main courses to desserts.

Known for their delightful nutty flavor and crunchy texture, almonds are used in a variety of both savory and sweet dishes in France.

One of the best known Savory Amandine Dishes is Truite Amandine (Trout Amandine), a classic French dish featuring trout fillets that are pan-fried and then topped with a buttery almond sauce. The sauce typically includes toasted almonds, butter, lemon juice, and parsley.

However, my personal preference is for sweet Amandine dishes, such as:

Tarte amandine: a type of tart made with a rich almond filling, often combined with fruits such as pears or apples. The filling is typically a frangipane, made from ground almonds, butter, sugar, and eggs.

Clafoutis amandine : a variation of the traditional clafoutis, a baked dessert made with a flan-like batter and topped with fruit. In this version, almonds are added to the batter or sprinkled on top.

Croissant aux Amandes (Almond Croissant) : a bakery favourite: the rich, buttery croissant combines perfectly with the sweetness of the frangipane filling. They are often topped with sliced almonds and powdered sugar, adding extra texture and sweetness.

Fun Fact : Almond Croissants were invented, when French bakers began filling day-old croissants with almond paste (frangipane) and rebaking them to revitalized the stale croissants and avoid waste. However, this led to a new and delicious croissant variant that quickly became as popular, if not more popular, than the original croissant.

Bonus Drink : Armagnac

And to finish off this food tour, a brief word about Armagnac, a distinctive type of brandy from the Gascony region in southwestern France. It is made from a blend of grape varieties and distilled using a traditional continuous column still, which imparts a complex and rich flavor profile. Armagnac is aged in oak barrels, giving it a deep amber color and notes of dried fruit, vanilla, and spice. Enjoyed as a digestif, it is often compared to Cognac but has a unique character all its own.

Final words about A to Z of French Food : Letter A 

These five foods are just the beginning of our culinary journey through French cuisine. Join us next week as we explore five more delicious foods starting with the letter “B.”

Whether you’re a seasoned francophile or new to French food, this series will give you a taste of France’s diverse and delectable offerings. Bon appétit!

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With love,