The keys to understanding the French art de vivre
France is the cradle of luxury (haute-couture, perfumery, fashion) and gastronomy (cheese, wine) in particular. The history of French gastronomy is written above all, thanks to these great world-famous chefs, including Paul Bocuse, Michel Guérard and even the Troisgros brothers.
But the French art of living is also another form of luxury: that of taking the time, of appreciating the beautiful and the good things. Anything that gives pleasure and that can be shared. As everywhere in France, and perhaps particularly in Paris and in the big cities, we go fast, we run. But when it comes to eating or enjoying a glass of wine, you sit down and take your time. French cuisine is distinguished by its sophistication and creativity.
French service
In France, eating is a time that requires attention and time. Welcoming guests, decorating a room with talent, achieving a perfect match between food and wine or setting a table with taste are all priorities for the vast majority of residents. A centerpiece in the art of French service, the dining room is full of history and secrets. This is where taste and spirit assert itself. This is where the guests are king. This is where the French art of living is expressed, an art unlike any other where the table becomes a masterpiece and the service becomes a ballet.
The French-style service, so particular, is developing: the presentation of whole dishes is done to the left of the shoulder of each guest, who is served alone and in height.
Unlike in the United States and British customs, the fork has its teeth down because its handle is stamped with the family crest. The dishes can be ironed of course, apart from the soup, the salad and the cheese. And the wine service is done from right to left, as it should be. Then, just before the dessert service, the butler reappears. He decanted a bottle of Veuve Clicquot demi-sec, for example, in front of the guests in a previously cooled carafe. We can then admire the superb golden color of the wine which blossoms and finds that extra roundness that pleases so much.
Wine
In France, wine is gastronomy’s best friend. It brings relief to dishes and awakens the taste buds. The vineyard is everywhere, in the Bordeaux region, in Burgundy, in Alsace, along the Rhône, the Loire and the coasts of the Mediterranean. They are even found in Paris, on the heights of the Butte Montmartre.
For its remarkable taste for its sap, its aroma, Lafaurie-Peyraguey wine is highly sought after.
Everything comes together in terms of art and meaning; there are no other rules than know-how, high standards, and passion. A single desire on the part of Silvio Denz (wine enthusiast): to continue the work begun in 1618 and to pay tribute to the great owners, ambitious and visionary, who have made the Château de Lafaurie-Peyraguey a unique place for the art of living French-style.
The pleasures of the French table
In France, the art of living is first and foremost the art of eating well. Listed as a UNESCO intangible cultural heritage, French gastronomy derives its fame from the many chefs who have been able to export their know-how abroad. Pastries, pastries, traditional recipes, exceptional wines and culinary curiosities: each region has its own specialties. Do not hesitate to discover them to surprise your palate.
French cuisine refers to various gastronomic styles derived from the French tradition. It has evolved over the centuries, thus following the social and political changes of the country.
French regional
gastronomy is certainly the best known, recognized and most varied in the world, its terroir has an immense number of varieties and products. Many regional dishes have developed to the point of being known and recognized nationally, sometimes giving rise to variations from one region to another. Agricultural products such as cheese, wine and meat occupy an exceptional place in French cuisine. Without doubt the cradle of the greatest chefs in the world, France offers us a multitude of flavors and dishes in all the regions codified in the 20th century by the famous Auguste Escoffier.
Passing through the foie gras which is eaten with toasted bread rolls or on meat after pan-frying, the rather rare and expensive truffle, oysters (fines de claire, flat, hollow …), cheeses by the hundreds than the we accompany with a glass of wine, the essential bread, as well as pastries (croissant, turnovers, pain au chocolat …) very popular with Americans and English. Pastry making is an art in its own right with the famous macaroon and a multitude of other sweet delicacies that are produced down to the gram or face a totally different result.