Differences

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--- paris_yank:eat:preparein:menus:apero_dinatoire [2025/02/08 11:26] – [Local Nice Specialties] parisyank
+++ paris_yank:eat:preparein:menus:apero_dinatoire [2026/09/05 12:53] (current) – [Aperitifs and Cocktails] parisyank
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 ====Charcuterie ====
-Charcuterie or cured meats, such as saucisson sec and jambon de Bayonne, accompanied by olives, and cornichons.
+Charcuterie or cured meats, such as saucisson sec and jambon de Bayonne, accompanied by olives, and [[wp>Cornichon|French gherkin]]
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 ====Local Nice Specialties====
-  * [[wp>Pissaladière]] cut and heated
+  * [[wp>Pissaladière]] is a dish of flatbread with toppings from the region of Provence and the French city of Nice
-  * [[wp>Farinata|Socca]] cut and heated
+  * [[wp>Farinata|Socca]] or //Farinata// (Italian: [fariˈnaːta]), socca (Occitan: [suˈka]), farinata di ceci, torta di ceci, fainé, fainá, cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour.
-  * [[Italian Pizza]] - What is the difference between Italian Pizza and American Pizza?
+  * [[wp>Neapolitan pizza]], also known as pizza napoletana, is a traditional Italian pizza originating from Naples, Campania. It is characterized by a soft, thin dough with high edges, typically baked in a wood-fired oven for 60 to 90 seconds at a temperature of around 485°C. Pizza napoletana is readily available in Nice.
   * [[wp>Tourte de blettes]] (torta de blea in Niçois) is a pie made with Swiss chard, which can be served as a main course or as a sweet dessert. It is a culinary specialty of the city of Nice.
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 ====Olives====
-  * [[Olives from the South of France and Mediterranean]]
+  * [[table_olives_in_the_south_of_france|Table Olives from the South of France]]
-     * [[wp>Kalamata olives]], Kalamata olives are a type of black olive grown in Greece, specifically in the region around Kalamata on the Peloponnese peninsula. These olives are dark purple, almost black, and have an almond shape with a smooth, meaty texture.
+=== Our Favorite Olives ===
+     * [[wp>Kalamata olives]], While not grown in France, Kalamata olives are quite tasty, Kalamata are a type of black olive grown in Greece, specifically in the region around Kalamata on the Peloponnese peninsula. These olives are dark purple, almost black, and have an almond shape with a smooth, meaty texture.
      * [[wp>Picholine olives]], Picholine olives are a type of green olive that is native to France and are also grown in Morocco and parts of Italy. They are known for their torpedo shape and are often used as cocktail olives.
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   * [[wp>Camembert cheese]], Camembert cheese is a soft, creamy, surface-ripened cow's milk cheese that originated in the late 18th century in Camembert, Normandy, France. It is known for its ivory-colored exterior and creamy, buttery center, and it has a strong, pungent, earthy taste with notes of truffles and even cabbage. Traditionally, Camembert is made from unpasteurized milk, and the AOC variety "Camembert de Normandie" must be made with unpasteurized milk, although many modern cheesemakers outside of Normandy use pasteurized milk for safety and convenience.
-  * **[[How to cut French Cheese]]** without starting a rousing debate or even a war.
+ **[[How to cut French Cheese]]** without starting a rousing debate or even a war.
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   * **Mini quiches Lorraine and tartines** topped with caramelized onions and goat cheese.
-  * **Grilled or roasted meats**, such as lamb chops or sausages, served with a side of roasted vegetables and a drizzle of olive oil and a sprinkle of herbes de Provence.
   * **Fresh fruit and nuts**, including figs, apples, dried apricots, almonds and pistachios, for a sweet and crunchy finish.
+  * [[wp>Crêpes]] might be served at the end of the buffet, particularly around February 2nd, [[wp>Chandeleur]] when crêpes are traditional.
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 are an integral part of the evening, featuring:
-  * **[[https://en.wikipedia.org/wiki/Pastis|Pastis]]**, the quintessential drink of southern France originating in Marseille. It is rare that Pastis is not served at an Apéro Dînatoire or a simple gathering in the South of France. Pastis is traditionally enjoyed as an aperitif, typically diluted with water to achieve a cloudy, pale yellow color. To prepare it, pour one part pastis into a tall glass and add up to six parts of cold water. This mixture brings out the anise flavor and creates the characteristic cloudy appearance. Pastis is often sipped slowly, especially during the apéro hour or while playing pétanque on weekends. It can also be used in cocktails like the Rourou, Tomate, or Perroquet, or as a substitute for absinthe in drinks such as the Sazerac.
+  * **[[Pastis]] is the quintessential drink of southern France, originating in Marseille [[https://en.wikipedia.org/wiki/Pastis|Pastis]]**, the quintessential drink of southern France originating in Marseille.
+Pastis is an iconic, anise-flavored aperitif from Southern France (particularly Provence and Marseille) with a high alcohol content of 40–45% ABV. It is culturally revered as the "drink of the South," often enjoyed diluted with water (5–7 parts water to 1 part pastis) and ice, which turns the clear liquid into its signature milky yellow color.
+FIXME
+Key aspects of its reputation and consumption include:
+Cultural Status: It is as central to Southern French culture as whisky is to Scotland, commonly consumed during the apéro (pre-dinner drink) alongside games like pétanque.
+Top Brands: The market is dominated by Pernod Ricard, with Ricard and Pastis 51 being the most widely recognized brands, alongside artisanal options like Henri Bardouin.
+Naming Conventions: Locals often refer to it by nicknames such as "un jaune" (a yellow) or "pastaga".  To be labeled "Pastis de Marseille," the spirit must contain 45% alcohol.
+Tasting Profile: It features a strong aniseed and licorice flavor, often complemented by other Mediterranean herbs like thyme and lemon verbena.  It is traditionally served neat (as a spirit) or diluted, but never straight from the bottle due to its potency.
+  * It is rare that Pastis is not served at an Apéro Dînatoire or a simple gathering in the South of France. Pastis is traditionally enjoyed as an aperitif, typically diluted with water to achieve a cloudy, pale yellow color. To prepare it, pour one part pastis into a tall glass and add up to six parts of cold water. This mixture brings out the anise flavor and creates the characteristic cloudy appearance. Pastis is often sipped slowly, especially during the apéro hour or while playing pétanque on weekends. [[https://en.wikipedia.org/wiki/Pastis_Henri_Bardouin|Pastis Henri Bardouin]]. It can also be used in cocktails like the Rourou, Tomate, or Perroquet, or as a substitute for absinthe in drinks such as the Sazerac.
   * **French farmhouse-style apéritifs**, like [[https://www.berryessagap.com/product/Homestead-Quince-Aperitif|L’Apéro les Trois Quince]], served chilled and accompanied by a splash of sparkling water.
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   * To make the evening more interactive, set up a few stations for guests to assemble their own charcuterie plates or create their own apéritif cocktails.
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 In Nice, France, a Provençal Apéro Dinatoire is a unique and memorable way to experience the region’s warm hospitality and culinary delights. It’s an event that will leave your guests feeling like they’re part of a charming //soirée française//.