Hi Alex,
A comment and a question.
I teach a university class called "Provincial History and Culinary Tradition". It's a way to see France through its regional cooking, products, geography, etc.We take a region each week and cook a three-course meal that features dishes from it.In the past, I've written the cookbook myself. Would you know of a French classic that I might use which is available in the USA? Something like The Joy of Cooking. I was going to use Julia Child's Mastering the Art of French Cooking, but it's in English.Any suggestions appreciated.
Second, a comment. I ate at the Excelsior twice in Nancy in '07 when I was doing research on Georges de La Tour. Arrived at 11 pm on a rainy night after being stuck on the TGV four four hours because of a fire. Luckily right near the gare and a lovely interior.Had very good choucroute garnie and my wife a fine fish soup followed by a very good saumon à l'oseille. We went back the next night, we both had saumon tartare,and were both violently ill later on. When I got back stateside, I wrote a letter to the manager just to let him know to perhaps take better care of products. He replied that it could not possibly have been the fault of the fish. (It was the only dish we both had had.)
By the way, are there any of the great brasseries left not owned by Flo? Chez Jenny, perhaps?
Thanks for the great site and book.
Stuart McClintock AKA Philippe Bonvin

Hi Stuart,

You might want to consider La Cuisiniere Provencale by JB Reboul for you course. It's the quintessential traditional cookbook for Provencale cooking and it's a fascinating read in addition to having many wonderful recipes.

The current state of brasseries in France is truly lamentable. In Paris, I find Le Vaudeville acceptable and Le Stella better than average. In Nancy, I absolutely loved Les Pissenlits. I dream about the meal I ate there everyday at noon when it's time to rustle up some lunch at home.

All best, Alec

Thanks for the quick response, Alec. Provencal cooking is, of course, part of the course because of its importance and popularity. (I make socca at home.)Do you know of a more general cookbook that covers more regions? Escoffier's Le Guide Culinaire seems to be one of the bibles, but it may be hard to find in the States and may be over the head of my students.
By the way, do you have any recommendations for dining in Bordeaux and the wine region east such as in St. Emilion/Bergerac?
Best regards,
Stuart

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