FOOD & DRINK ❘ BON APPÉTIT Cheese Wire
NEXT GENERATION AERATION We all know that red wine is vastly more delicious once decanted. But back in 2018 Nicolas Naigeon, the founder of Aveine, pioneered an aeration pouring attachment to aid the wine in exhaling its fl avours, releasing its character and revealing its aromas in an instant. The magic is in patented micro-oxygenation technology via (chemical-free) air injected into the heart of the liquid fl ow at the time of serving. Ideal aeration time is calculated
INTRIGUING FROMAGES
In which we bring you news about a cheese to melt your heart.
Cancoillotte is officially the big cheese in France having become
the 1,579th agricultural product in Europe to be awarded PGI status.
The speciality from Franche-Comté is made by melting Metton cheese (from skimmed cow’s milk) with
butter and water, resulting in a gooey treat which can be enjoyed hot or
cold. It was first made an estimated 2,000 years ago in the department of Haute-Saône.
It took the Association for the
Promotion of Cancoillotte seven years to win PGI (Protected
Geographical Indication) status from the European Commission, a label which guarantees at least part of
the production has taken place in Franche-Comté.
PGI status sets out strict citeria for Cancoillotte, which has been made the same way for centuries, from
the milk used to the way it is potted, although individual manufacturers can add their own signature flair,
such as garlic, vin jaune or shallots, to the mix.
SOME SAGE ADVICE
It’s hard to imagine a home cook not coveting a cocotte by premium cast iron cookware specialists Staub. Their new, bang on-trend sage colour scheme chimes perfectly with modern kitchen design, making the pots ideal for oven-to-table cooking. Created by Francis Staub in Alsace in 1974, they have exceptional heat-retaining and distributing qualities for moist, tender dishes (or freezer-to-table desserts, shown) and are said to be used by almost half of all Michelin-starred chefs in France. £219 for 20cm, £299 for 26cm and £329 for 28cm.
zwilling.com/uk
The foodie world record you never knew existed: the longest galette saucisse
(pancake with sausage) was created in Brittany in June. Measuring 72m, it was made then scoffed by volunteers at a football club near Fougères, Ille-et-Vilaine
FRENCH TOUCH AWARD-WINNING PIZZA HAS A
Not content with mastering their own culinary domaine, now the French are even beating the Italians at their own game. Caroline Maya, who runs the Pizzas du Puits Vieux restaurant in Saint- Priest near Lyon, scooped the Best Pizza in the World prize in Parma
after judges deemed her sea urchin, lobster bisque, scallops, mozzarella, prawns and dried caviar disc of delight the best ‘pizza for two’ in show. Maya designed the pizza with chef Patrick Fauconnet, using the same dough she serves on a daily basis.
lespizzasdupuitsvieux.com
Aug/Sep 2022 FRANCE TODAY ❘ 65
via an accompanying application for your smartphone. Santé! • Latest Aveine model, €399.
www.aveine.fr/en
IMAGES © POPO LE CHIEN/WIKIMEDIA; CAMPIONATO MONDIALE DELLA PIZZA PARMA
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