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"Saveurs et cuisine de Provence à Paris ou comment la capitale valorisa les spécialités régionales" (2014)

Abstract : Paris has played an important role in the building and success of French cuisine. The ways of eating and cooking of the capital have long been the reference of the elites of the provincial cities. However, while the "Paris dinner is the country’s big deal", the fact remains that the products and specialities of the French regions contributed to the success of gastronomic Paris. At the same time, the capital helps promote regional specialities by giving them national recognition. Provence will have an additional asset with the "Trois Frères Provençaux", famous Parisian restaurant of international renown.
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https://hal.archives-ouvertes.fr/hal-01137975
Contributor : Patrick Rambourg <>
Submitted on : Tuesday, March 31, 2015 - 6:40:45 PM
Last modification on : Tuesday, April 14, 2020 - 12:22:44 PM

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  • HAL Id : hal-01137975, version 1

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Patrick Rambourg. "Saveurs et cuisine de Provence à Paris ou comment la capitale valorisa les spécialités régionales" (2014). à table en Provence, Musée d'Art de Toulon, pp.135-140, 2014, 2905076925. ⟨hal-01137975⟩

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