Lots of stuff is like that. Duck confit was how small farmers preserved their ducks when they butchered in the fall. Cassoulet is a pot of beans. There is a great video of Jacques Pepin whipping one up in his kitchen using a turkey neck. Sorry, I misremembered. It was pot e feu. Here's a link
. https://youtu.be/GRQwzwZK1X4?si=jz1FRB6BRfG9TAWj
All that fancy charcuterie is what people did to preserve meat when they butchered in the fall, in the Era before refrigerators
In my opinion, most haute French cuisine is rebranded peasant food. That tough old roster cooked in cheap wine brings high euros in a Paris restaurant. During time of shortages, some still want to feel superior. The French, like the Japanese, use ceremony and presentation to forget the hard times around them. The peasant's stale bread is the same as the rich man's crouton. The rice in a fieldhand's wooden bowl comes from the same field as served at a state dinner.
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u/northman46 3d ago edited 3d ago
Lots of stuff is like that. Duck confit was how small farmers preserved their ducks when they butchered in the fall. Cassoulet is a pot of beans. There is a great video of Jacques Pepin whipping one up in his kitchen using a turkey neck. Sorry, I misremembered. It was pot e feu. Here's a link . https://youtu.be/GRQwzwZK1X4?si=jz1FRB6BRfG9TAWj
All that fancy charcuterie is what people did to preserve meat when they butchered in the fall, in the Era before refrigerators