The Terroir Podcast

If Ernest Hemingway described Paris as a feast, it's no surprise. While as an urban center, it could seem as though Paris' terroir is defined by the surrounding countryside, Emily and Caroline are here to show you that's not the whole truth. Delve into underground caverns where button mushrooms grow, and explore the now-defunct marketplace that Emile Zola characterized as the city's belly. It's irreverent and delicious – time to dig in!Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Brittany boasts some of France's most beautiful coastline, so it's no surprise that it's home to some phenomenal seafood. But this region, which has taken great strides to ensure its independence and uniqueness, is also known for its crêpes, mead, and "white gold" – a flaky sea salt that will blow your mind.Sparking Mead: https://www.heidrunmeadery.comJoin us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Alsace has been passed back and forth between France and Germany for centuries, and as a result, it has a wholly unique culture and cuisine. Home to Caroline's favorite wine grape – and another stinky cheese – it's ripe for discovery.Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

France's favorite cheese – and the one it produces the most of – hails from the idyllic Franche-Comté, also home to a unique oxidative wine and... a lot of cows. This week, Caroline and Emily are delving into this haven of great dairy and wine and exploring the contentious coexistence of a cheese that transcends international borders.Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Ardèche is a little-known paradise outside of France, known for its rugged landscapes and rustic cuisine governed by a reliance on potatoes, wild fruit, and chestnuts. Find out how chestnuts saved local industry following the death of the silk trade and discover some local wines, cheeses, and even ice cream!Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Burgundy may be known for its wine (and wine sauces) but it's also beloved for other flavors including garlic and parsley butter (aka the sauce adorning snails and frogs!), mustard, and some truly funky cheeses. Tune in to find out why Dijon mustard is a misnomer and which cheese Brillat-Savarin thought was the king of all French fromage.Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Some bottles of Burgundy cost tens of thousands of euros – a contributing factor to one of the most high-profile wine heists in history. Caroline is sharing that tale, while Emily clues listeners into the misnomers behind some of Burgundy's purportedly most famous dishes. (And fangirls over Napoleon. Again.)Charlois cows:https://amazing-animals-planet.com/post/what-are-charolais-cattle-known-forJoin us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

The Auvergne isn't the most-visited area of France, but it really should be: Home not only to the Michelin guide and to 80 dormant volcanoes, the Auvergne boasts a rich, little-known wine tradition, some of the country's most delicious cheeses, and perhaps the only lentil protected by law.Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Did you know that most Americans only buy a bottle of sparkling a year? Champagne has something hallowed about it that transcends borders – even the French seem to find it a bit mystifying. To demystify it, then, Emily and Caroline are joined by Christian Holthausen, the Franco-American founder of Westbrook Marketing Partners with over 20 years working in Champagne.@boisechampagneJoin us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Why the heck is Champagne perceived to be so fancy? That's the question on Emily and Caroline's minds this week, as they delve into the nitty gritty of the most famous sparkling wine (and the stinky foods best paired with it). Spoiler alert: the sausage smells like a toilet, and the cheeses smell like gym socks.Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Lyon is a city fueled by silk production and juicy Beaujolais – and it's also Caroline's home! Tune in this week to find out how leatherworkers contributed to one of the most famous local seafood dishes and why Paul Bocuse felt lost whenever he left this gorgeous, rich, gastronomic center.Salade Lyonnaise, Tarte aux Pralinés Roses, General Bouchon-y Thingshttps://www.tomatokumato.com/a-classic-lyonnais-bouchon-at-le-poelon-dor/https://www.tomatokumato.com/bouchon-tupin-blends-old-and-new/https://www.tomatokumato.com/a-contemporary-experience-at-le-bouchon-des-filles/Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

The historic Dauphiné is perhaps best known for its creamy potato gratin, but it's also home to tiny ravioli and to some of our favorite creamy cheeses. Adjacent to the Northern Rhone – home to some of our favorite wines – it's a lesser-known region well worth a closer look.Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

The Alps are shared among France, Italy, and Switzerland, with the former Duchy of Savoie uniting them all. The French side of this relatively young mountain range is home to a host of pressed cheeses, some (questionably) exotic white wine varieties, and loads of comfort food specialties perfect to enjoy after a day of skiing.NPR podcast Emily references: https://www.npr.org/sections/money/2014/10/10/355177578/episode-575-the-fondue-conspiracyJoin us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Périgord and Dordogne are home to some of the most luxurious products money can buy, ranging from foie gras to decades-old cuvées of Bordeaux, from black truffles to sweet white wine. This week, Caroline and Emily delve into some of these most sought-after ingredients – and contend with whether they're worth their massive price tags.Join us on Patreon: www.patreon.com/parisundergroundradioWhy eating foie gras isn’t unethical:https://www.seriouseats.com/foie-gras-new-fire-for-an-old-debateHow to Cook a Duck Breast by Caroline ConnerLuckily, duck is extremely easy to cook at home.I am not very into cooking from recipes. I think it's really important to learn how to trust yourself when cooking rather than following instructions.When cooking meat to perfection, whatever timing I give you here is meaningless, you need to practice and play! The only thing I will offer in terms of real specificity is that I highly recommend getting an electric thermometer. They aren't cheap and will set you back about $50 but they are so worth it and they will really help you never overcook your meat.Serves 2, these are huge- 1 magret de canard - a large duck breast from a foie gras duck- salt and pepper- Sauce bordelaise if you want1. Put the duck breast in the freezer for 15 minutes, this will help firm up the fat so it's easier to score2. With a very sharp knife, score the skin through the fat, trying to cut to the flesh but not through it. Don't be mad if it's not perfect!3. Score again perpendicular to the first round4. Place the duck breast skin side down in a COLD non-stick pan, ideally cast iron5. Turn on the burner to low or medium low and do something else for a few minutes, the fat will start to melt6. As the fat renders out of the skin, hold the breast with tongs and pour out the fat into a bowl, never throw away duck fat use it to cook some potatoes tomorrow or in a few days!7. You'll need to do this a lot, there is a lot of fat. Check the skin occasionally to make sure it isn't starting to burn and turn down the heat if it is!8. It will take between 10 and 15 minutes for the skin to render and yield a LOT of fat and be nice and crispy9. Once it's where you want it, crank up the heat and flip the breasts10. For medium rare, which is the correct temp, cook them till they reach 125 F internally, which will be another 5 minutes or so11. Let rest for a few minutes and then carve and serve with truffle mashed potatoes! Or with salad. Or with anything.Find Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Bordeaux is home to some of the most famous – and most expensive – French bottles, but are they really worth that hefty price tag? Caroline schools Emily (and all of us!) on the history of this region with a whopping 53 AOCs, and she dons a chef hat in concocting a recipe for the perfect steak to enjoy alongside your favorite bottle. Meanwhile, Saint-Emilion's Kelley Moueix, of the JP Moueix group, explores some of the nuances of making wine in this medieval village with a rich history, and Emily shares the tale of nuns tasked with using up egg yolks left behind from ancestral fining techniques.Discover the JP Moueix group and Château Belair-Monange:https://www.moueix.com/Find their bags here: https://saint-m.fr/Map for Occupied France:https://bit.ly/3qA3JHPMap of Bordeaux AOCs:https://bit.ly/3IDUYCuArticle by Jane Anson about Bordeaux under occupation:https://janeanson.com/world-war-ii-bordeaux-life-under-occupationSteak a la Bordelaise by Caroline ConnerThis is a recipe that is not really a recipe, the basic gist of it is that you reduce red wine and stock until it's got a thick syrupy texture, then mount it with butter. Pretty simple. It's not something that you need huge quantities of either, 2 or 3 spoonfuls is enough. It's intense!1 Sirloin Steak (8oz for two people seems good to me with sides but you may want 2 x 6oz, leftovers never hurt)Sauce Bordelaise1 shallot, finely chopped1 cup of red wine1 cup of chicken, beef, or veal stock1 bay leaf2 sprigs of thyme2 tbsp of butter, divided
In a small saucepan reduce the red wine and the stock with the bay leaf until it has reduced to about a quarter cup, it should be thick and syrupyPress the steak dry with paper towels and then salt and pepper liberallyI set up a little bowl of salt and pepper mixed together before doing this step so I'm not getting meaty hands all over everythingAdd a glug of neutral oil to frying pan or cast iron pan and get it searing hot, it should smokeAdd the steak and press down on it with your spatulaFlip and press until it's nice and brown and cooked to your liking . You can see a guide here for internal temps!Remove from the pan and cover with foil to restAdd 1 tbsp of butter to the pan and the diced shallot along with a pinch of salt and cook for a minute or two until the shallot goes translucentAdd the stock/wine reduction and whiskOff the heat, whisk in the other 1 tbsp of butter and season with salt and pepperSlice your steak and serve with a few spoonfuls of this intense sauce!Wine Dine Lyon: https://www.winedinecaroline.com/french-wine-tours-retreats/lyon-french-wine-tour/Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

A rose by any other name may smell as sweet, and this bit of southwestern France – whether you call it Dordogne or Périgord or even Aquitaine – smells sweetly of walnuts, washed-rind cheese, and wine. Emily and Caroline are breaking down Périgord's seven strawberry varieties, delving into why a cheese invented by monks was vastly improved by nuns, and explaining how the wines here got to be so deceptively delicious for how reasonable they are. Caroline shares a recipe for a delicious local walnut cake, Emily reduces the 100 Years' War to 15 seconds or less, and they both fangirl over the ultimate badass Eleanor of Aquitaine, who married two kings and proved to be cooler than both of them.Tarte Aux Noix Perigourdine Recipe by Caroline ConnerI made these into little tartlets but you could just as easily make one big tart. It was so delicious, pecan pie vibes but more caramelly and with the lightest crispest pastry!Yes, you could buy pastry, but store bought pastry sucks. It sucks! Making your own pastry is so easy and it's really a zillion times better. The pastry makes enough for 6 tartlets easily cut out with as many scraps leftover for the next project, or one big tart again with scraps. It's so easy, trust me!If you want to make one big tart, increase the cooking times on everything by about 20 minutesServes 6-8Ingredients200g walnut halves200g sugar200g of creme fraiche or heavy cream30g unsalted butter cut into cubes1/4 tsp of salt30g honey2 eggsPate sucrée - or sweet pastry crust - this makes enough for 2 big tartsStart by making the pastry since it will need at least an hour in the fridge before rolling.Pate Sucrée250g AP flour or pastry flour95g powdered sugar30g ground nuts, walnuts if you have them, but almond or hazelnut will do, you can skip this if it's too much of a pain2 big pinches of salt150g butter1 large eggCombine flour, powdered sugar, salt, and ground nuts. Whisk togetherCut butter into cubes and mix into the dry ingredients, pinching and rolling the butter between your fingers until the mixture is sandy and there aren't any big pieces of butter leftCrack the egg into a bowl and break it up with a fork, then add it in and fold with a spatulaYou want to work the dough enough so it starts to create a mass, but it doesn't need to be uniform or totally cohesiveDump it out onto plastic wrap including any dry crumbs, flatten into a disk shape and wrapStore in a cold part of the fridge for at least an hourPreheat the oven to 350F or 175C (if using convection lower it by 10 or so degrees)Spray or butter the tart shellsRoll out pastry with plenty of flourLine the tart shells, it doesn't matter if there are some holes just patch them up!Grease some foil and lay it butter side down over the pastry and fill with either rice, beans, or baking beadsBlind bake like that for 10-15 minutes until the sides look like they are starting to be drierRemove the foil and beans and bake for another 10 minutesMeanwhile - for the tartsHave all your ingredients at hand before you make the caramel, it waits for no (wo)man! And for god's sake be careful, caramel is dangerous.Roast the walnuts in the oven or toast them in the microwave so they get all that good roasted flavor, I don't have a microwave so it's usually 10-15 minutes in the oven for meI dump them into a kitchen towel and crunch them up with my hands, this keeps the chunks large enough to be toothsome and removes some of the bitter skinMelt the sugar in a dry pan over medium heat, you can stir the unmelted sugar into the melted sugar to help it alongOnce it is uniformly melted and a rich amber color, take it off the heat and add the butter cubes and stir, it will spit!Once the butter is in add the honey and cream and saltPut it back on the heat and cook it until it thickens up a bit, it should coat the back of your spoon or spatula rather than sliding straight offAdd the walnuts and stir, removing from the heatIgnore for 15 minutes so it cools down and doesn't immediately scramble your eggsAdd the eggs one at a time and stir in until the mixture is uniformSpoon into the tart shells and then return to the oven for about 15 minutes, it's done when the whole surface looks set, there will be bubblesLet it cool before you stick your face in it, which will be difficultJoin us on Patreon: Patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Normandy is a dairy powerhouse in France, home to one of its three AOP butters, its only AOP cream, and four of its 46 AOP cheeses. From stanky Livarot to oh-so-popular Camembert, Emily and Caroline guide you through the history of top-quality dairy in Normandy.Join us on Patreon: Patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

With links to the Norsemen of yore, Normandy is so much more than the home to the D-Day beaches. This week, Caroline and Emily delve into the history of this rich region, home to some of France's best beef and its most famous apple brandy: Calvados. Plus, Benjamin Renaud of the Ferme de Romilly takes us through some of his efforts to modernize his historic cider house.Ferme de Romilly:romillycidre.comFall Fashioned Recipe by Forest CollinsThe recipe is in parts (instead of ounces/milliliters) because I usually batch it in a large bottle making it easy to serve when guests arrive, meaning less time messing with measuring and mixing. I also serve it over smoked ice to add a special touch for guests, which is  something I can also prepare ahead of time and leave in the freezer until I’m ready to go (put it in a ziplock bag or two to keep the smoke smell from invading other things in the freezer) I have put the amonts for a single serving in parentheses after the parts Fall Fashioned6 parts calvados*** (2 ounces/60ml)1 part brown sugar syrup (equal parts brown sugar and water) (1-2 barspoons/10ml)several dashes whiskey aged bitters** (3-4 dashes)Mix together over large block smoked ice cube* in rocks glass and express lemon peel over*for the ice cube, I usually use my smoker, but if you want the quick and easy way, just add liquid smoke to the tray when making the ice.**I add 3 to 4 dashes of bitters per drink. If you have a rough idea of how many drinks are in your batch you can multiply that by 3. Otherwise, you can just add three or four dashes when you pour the drink from the batch. ***While we sometimes use calvados from small local producers, I suggest Christian Drouin as something easier to find if you aren't localSometimes for extra theatrics I’ll serve the Fall Fashioneds in a separate little perfume flacon next to the chilled glass with the ice cube ( I bought these new for the purpose – be careful about reusing bottles that had perfume in them already). Guests can then pour it themselves over the ice block. This isn’t just kind of cute and interactive but practical. I bought perfume bottles that hold nearly exactly 2 ounces (60 ml) of liquid, so I know I’m giving the same measure for each cocktail and not getting accidently overly heavy handed with the pours. Wine Dine Lyon: https://www.winedinecaroline.com/french-wine-tours-retreats/lyon-french-wine-tour/Join us on Patreon: Patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

We spent last week talking about what's old in Provence – now let's delve into what's new! Emily delves into vegetables that are surprisingly modern, considering how deep their associations are with the region's most famous dishes, while Caroline opens your eyes to the arrival of the region's most famous – and perhaps most beloved – wine. Plus, enjoy a recipe for les petits farçis from none other than Rosa Jackson, owner of the Niçois cooking school of the same name.Petits Farcis cooking schoolhttps://www.petitsfarcis.com/Provence Wine Tours
https://provencewinetours.com/Recipe: Les Petits Farcis Niçois, by Rosa JacksonServes 2Every Niçois has a family recipe for les petits farcis, the little stuffed vegetables that are also sold at many traiteurs (delis) and butchers in the Old Town. These stuffed vegetables should be served warm or at room temperature to best appreciate their individual flavors.Vegetables to stuff:2 small onions, red or white (I like red)2 small round zucchini or 1 small regular zucchini 2 small tomatoesStuffing:1 small zucchini1 small onion4 oz white mushrooms (100 g)1 clove garlic6 oz ground or finely chopped raw meat (veal, pork, chicken or a mix), or cooked lentils for a vegetarian version (160 g)1/2 tsp dried thyme1 egg1/4 cup grated Parmesan cheese (25 g)2 sprigs fresh basilBreadcrumbs, as needed (probably not more than 2 tbsp)1 tbsp olive oilSea salt and freshly ground pepperCut a cap off each round zucchini, set it aside and hollow out the inside using a melon baller or spoon. If using long zucchini, cut each one into 7.5 cm (3 inch) chunks horizontally and hollow out the inside from one end, leaving it closed at the other end. Discard the insides if they are seedy, otherwise keep them for the filling.Cut the onions in half lengthwise, make a small cut next to the root and scoop out the inner layers, leaving two outer layers. Set aside the insides. Cut a cap of each tomato, set it aside and hollow out the inside, keeping it for another use. Sprinkle the inside of the tomato with salt and set aside, upside-down, on a plate lined with paper towels.Half-fill a large saucepan with water and bring to a boil. Add 1 tbsp salt and the hollowed-out onions and zucchini with their caps. When they are just soft, after 3-4 mins, transfer them to a bowl of ice water. Set aside 1/2 cup of the cooking water.To make the stuffing, cut the mushrooms and zucchini into large chunks. Place each of the vegetables, including the onion trimmings and the zucchini trimmings if using, into the food processor without overfilling it and mince using the pulse button. Transfer to a large bowl. Don’t worry if they give off some liquid in the food processor but try to avoid puréeing them. Mince the garlic by hand and set it aside.Heat 2 tbsp olive oil over medium-high heat in a sauté pan. Add all the vegetables and cook until they soften and their juices evaporate. Add the garlic during the last 2 minutes of cooking.Transfer the vegetables to a bowl and stir in the raw meat. Add the parmesan, eggs, chopped basil, 1 tbsp olive oil and breadcrumbs as needed to lightly bind the mixture. Season well with salt and pepper.Arrange the vegetables in a roasting tray. Stuff the vegetables with this mixture, topping the tomato and zucchini with their caps, and pour the reserved cooking water into the tray. Roast them in the oven at 350 F (175 C) for about 30 minutes, until the vegetables are soft and the stuffing is browned. Baste from time to time with the pan juices. Just before serving, drizzle with a little more olive oil.Serve warm or at room temperature with mesclun.Find Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Evocation of the food of Provence might make you think of dishes like ratatouille and salade niçoise, accompanied by endless glasses of pink rosé. But all is not as it seems. In this episode, Emily and Caroline delve into the history of this varied region, exploring medicinal Roman wine, assertive goat cheeses, a sweet tart made with Swiss chard, of all things, and a hearty beef stew that goes against everything the Mediterranean diet seems to be known for. Mountain people link: https://bit.ly/3rlyS2kDavid Lebovitz’s fromage fort recipe:https://www.davidlebovitz.com/fromage-forte-cheese-dip-spread-recipe/Daube Provençal (Beef Stew from Provence)Serves 42lb of stewing beef, cut into 2-3 inch squares1 bottle of inexpensive red wine, Côtes du Rhône is a good bet1 onion, diced4 carrots, peeled and cut into 2 inch chunks2 cloves of garlic, chopped1 tbsp of tomato paste1 orange, cut in halfA handful or two of good black olives, Nyons are the best!olive oil1 bay leafsome sprigs of thyme4 tbsp flour4 tbsp room temp butterThis is home cooking at its most perfect. Don't stress about measuring perfectly, add another onion or more olives or some rosemary, it's all fine! What makes this distinct from other beef stews is the addition of the orange and the finishing touch of olives. I use my Instant Pot pressure cooker for this, but you can easily do it in a dutch oven or even a normal pot. I'll include timings for both. Traditional recipes have you marinate the meat, but it's a superfluous step that really doesn't do much except make a mess, so I don't bother!Combine some salt and pepper in a small bowl, this helps with keeping things clean!Dry off your beef chunks with paper towel, salt and pepper them using your handy mixtureSear the beef in batches in hot oil (sautée setting on the InstantPot, or medium high heat)Don't crowd the pan or the meat won't sear! Once you've got a good hard sear on one side it's good to go, pop it in a bowl to wait for the rest.When your final batch of beef is seared, remove it from the pan and add the diced onionCook for a few minutes then add the garlic cloves and tomato pasteAdd the wine and scrape up all the good bits from the bottom of the panAdd back the beef, the carrots, the bay leaf and herbs, and the orangeCook till it's done - Give it an hour and a half if you're using a pressure cooker, or 4-6 hours if you're going oldschool. This is something that just takes how long it takes, and if the meat isn't tender, it's not done.Combine the flour and butter in a bowl - this is your beurre maniéAdd a tablespoon to your stew and bring it to the boil, add more as needed to get a nice glossy thick stew, you may not need it all, or you may need more!Add the olivesTaste your food please and add plenty of salt and pepper. If it doesn't taste good it means you haven't added enough salt, this is a lot of food and it needs a lot of salt. Add more salt!Enjoy with simple rice, buttered noodles, potatoes, or good crusty bread.Wine Dine Lyon: https://www.winedinecaroline.com/french-wine-tours-retreats/lyon-french-wine-tour/Join us on Patreon: Patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.