Je voudrais être une actrice. I would like to be an actress. Growing up I watched some of the most famous French films and I admired the women in them. My dream is to be a famous french actress. I decided to come to Los Angeles to live out my dreams in America. My favorite French film of all time is Breathless by Jean-Luc Goddard. Jean Seberg, elle est belle dans ce film. I want to be like her – part time American actress and part time French actress. I have been speaking English since I was a little child, so I think I can be convincing and that I do not have too much an accent.
Another French film that I love is Amélie. I also admire Audrey Tautou. She was so incredible in that movie as well. I hope to be in a famous french film. What is your faovrite French Film? Please feel free to message me with your recommendations!
There’s nothing better on a brisk autumn evening or chilly winter afternoon than a steaming bowl of soup to warm you to the core, and there’s no better place to enjoy that soup than in France. Although we’ve all enjoyed soups modeled after the French variants, they just aren’t the same. If you have the time and patience–and skill–to make your own, then go for it. If not, then you’ll need to make the trip to France to experience the real thing. Luckily, famous French soup is very much worth a trip. Here are just a few of the soups you might want to try while you’re there!
Of course, you’ve had bisque. But you haven’t had it in France. Bisque is traditionally smooth and creamy, seasoned to perfection, and uses the broth of crustaceans as a flavor base. The sea creatures most often used for this purpose are lobster, crab, shrimp, langoustine or crayfish. You might not realize why the soup seems so thick, though. Rice is added while the soup is cooking, and usually pureed before fully prepared. The rice can also be removed through straining.
Ever heard of tomato bisque? How about some other kind of vegetable bisque? Well, guess what: that’s not real bisque! If you don’t have crustaceans, you don’t have bisque. For legal business efficiency purposes, they call it a bisque so it sounds familiar to those ordering it.
You’ve also probably tried French onion soup. Campbell’s really doesn’t cut it when compared to the real thing, though. This soup was a staple in the ancient world and didn’t reappear until the 1960s when the dear citizens of the U.S. decided they really love French cooking. The flavor bases of this soup are meat stock and onion. If you have French onion soup at a nice restaurant, it’ll probably be served with croutons and cheese or French bread (something else you’ll want to sample while you’re visiting France).
One type of tasty French soup you might not be as familiar with is called tourin d’ail doux, or more commonly smooth garlic soup. Its name holds a lot of meaning for this recipe, which often calls for at least twenty cloves of garlic. Other ingredients include flour, chicken stock, egg whites, tempered egg yolk and vinegar, and sometimes onion. If you don’t like the taste of garlic, then needless to say you will not be a fan of this famous French soup.
Another soup we’re less accustomed to hearing about is l’oille. The etymology of that word isn’t quite clear, but many historians believe it comes from the word “oule”, which accurately describes the type of pot in which the soup is most often prepared. It can’t just be a coincidence, can it? Surely not. The soup often uses a plethora of variety during its creation, and ingredients often include chicken, pigeon, veal, beef, parsnips, turnips, carrots, onion, leeks, orach, purslane and chard. After simmering for hours, the birds are transferred from the soup to a piece of lightly toasted bread. The remaining soup is strained over the bread and birds, and the rest of the meat and veggies are tossed in the trash! It seems like a terrific waste of good food, but it is good indeed.
Of all the native French who made a living in the United States of America, perhaps none is best appreciated or as well known as Eric Ripert. Even if you don’t recognize the man’s name, you might recognize a few of his successes in life. He was a chef who created a big splash in New York City with the popular restaurant, Le Bernardin. On top of that, he was known as both a writer and television personality.
Le Bernardin isn’t just well known, it’s critically acclaimed among foodies. It is consistently ranked as one of the best places to eat–anywhere–in culinary magazines and big name newspapers. It was named as one of the world’s fifty best restaurants on S. Pellegrino’s list.
As with most successful chefs, Ripert learned to cook from a young age. He learned by studying at his grandmother’s side, and eventually went on to culinary school in Perpignan. He moved temporarily to Andorra, but eventually went back to France and then moved to Paris when he was seventeen. While he was there, he spent time working at La Tour d’Argent, a restaurant that was over four centuries old. He continued to gain experience there, and then again at Jamin. He found a new mentor in Joel Robuchon before moving on.
In France at the time, military service was required of its youth. He went off for his in 1982.
A few years later in 1989, he made his way over to the U.S., finding immediate success. He worked in the Jean Louis Palladin restaurant in the Watergate Hotel as a sous chef for only two years before bouncing to New York City, where he worked for David Bouley. He stayed in New York for a while before he was granted a four-star rating by the New York Times and then became part owner of Le Bernardin in 1996. This propelled his career into overdrive, and he found himself graced with a few more four-star ratings, while his critical notoriety soared.
He opened the Westend Bistro in Washington D.C. in 2007, where casual cuisine is served. In 2008, he opened 10 Arts in Philadelphia.
Ripert has appeared in multiple seasons of “Top Chef” as a guest judge or assistant chef, and he also sometimes appears on popular cooking shows. He has an online series that teaches the viewer how to cook simple, quick meals with nothing more than a toaster oven. He has appeared on a PBS series following him around the world, and Anthony Bourdain’s No Reservations. He has also published a number of books. Right now, he is 52 years old.
The laymen might not be completely aware of what goes on in the kitchen, but chefs and diners have an odd fascination with white truffles. If you’ve ever been lucky enough to taste (or sniff) one, then you know exactly why. They’re awesome, and they’re hard to get because of how rare and expensive they are. Would you spend a hundred bucks to add a little bit of fungus to your meal? Well, probably not if you never have before. But don’t knock it if you haven’t tried it, right? Here are a few of the reasons why people are so obsessed with truffles.
Truffles account for one of the world’s most expensive ingredients, and the more you learn about them the more you’ll understand why. During the few months when they become available, hunters and their trusty animal companions scour the countryside of Italy and Croatia for these absurdly rare wild mushrooms. When they manage to find what they’re after, those truffles are sold and shipped around the world, even though the scent of the truffle starts to deteriorate after only five days. Bummer. All of this combined is part of the reason why they’re so expensive.
When you ask someone to describe the scent of a white truffle, they’ll probably describe something that smells like soil, mold or sweat. Sounds appetizing, right? Strangely enough, they’re often called the cocaine of the dining world because that ridiculous scent is more intoxicating than one might think it should be. When a truffle is shaved, more of that scent is released. That’s why truffles are prepared and served the way they are.
Inside of truffles are chemicals similar to the pheromones that most of us create when we’re about to get it on. That’s right. Truffles aren’t just about taste or scent or a great dining experience. They can actually become a legitimate turn-on. If you’re bringing a hot date out to dinner and expecting a little something-something in return, then, first of all, learn to be a gentleman. Second of all, learn how to shell out heaps of cash to let your date get a taste of ‘dem truffles. Yum! You don’t want to face a law suit and have to hire a Dallas personal injury lawyer.
The best truffles of each season are often sent away to high-end restaurants, so even though you’re spending a wad of cash to buy the ingredient yourself when overseas, chances are you’re not getting the best fungi the countryside has to offer. You’ll just have to dine out. Too bad.
When ordering, the ingredient is most often paired with pasta, risotto or cheese pizza. In order to make the most of the scent of this special ingredient, the base needs to be pretty bland.
White truffles are entirely different from black truffles or burgundy truffles, both of which are found elsewhere, cost less, and don’t pack quite the same aromatic punch as the more sought after white truffle. Then again, you can pick up black truffles or burgundy truffles for a pretty big discount because they’re more abundant and easier to find. That choice is of course completely up to you. It’s your money!
If you have a sweet tooth, then you’ve probably tried a recipe or two (or dozens) that originated in France. The French get a whole lot right when they’re trying things out in the kitchen, and dessert is one of their more famous specialties. If you haven’t invested a few dollars to purchase a French dessert cookbook, then you should do so as soon as possible. Here are just a few of the best French desserts that you should taste before you die!
Sure, you’ve tried Bavarian cream, but how it’s prepared depends on where you go. If you want the best dessert, you need to find a French chef. True Bavarian cream fills a fluted mold before being served to a patron. It isn’t thickened with flour or cornstarch. Instead, gelatin or isinglass is used. The dessert is sometimes flavored with tasty liqueur. In some settings Bavarian cream is accompanied by a fruity sauce.
Another dessert you probably think you’ve tried is mousse. Like most French cuisines, you haven’t had the real thing until you find someone who really knows how to make it. Whatever you whip up from your favorite cookbook probably won’t do the dessert justice this time. Mousse is often light and soft or sometimes thick and filling, and you’ll notice that the texture comes from air bubbles. Mousse is flavored with caramel or coffee or chocolate. Sometimes fruits or spices like mint are used for the same purpose, but it’s difficult to use these during preparation. Mousse also isn’t always a dessert; it can be prepared using meat, cheese, or even vegetables.
If you’ve never had flaugnarde, then add it to your list. The French know how to make baked goods just right, and this one tops them all. A dish is buttered, fruit is placed inside, and then batter that resembles flan tops it all off. Ingredients most often include peaches, apples, plums, prunes, or pears. The finished product looks like a pancake. If it doesn’t have confectioner’s sugar on top, then it isn’t the real thing. Depending on the cook, you might receive your flaugnarde either warm or cold.
Celebrating the holidays is a little bit different abroad, and Christmas in France is no exception. If you want to try to experience the holiday like they do, then festivities are accompanied by thirteen desserts that symbolize Jesus Christ and his twelve apostles. Trying to add the thirteen desserts to your Christmas tradition is a good way to try new things as well. Although the desserts usually start with nuts and fruits, you’ll also get to try your hand at making fried bugnes, fennel seed biscuits, candied citron, a yule log, pain d’epice, and a number of other delicious concoctions you’ve probably never tried before.
Before I moved to Los Angeles, I lived briefly in San Antonio, TX. Thanks to Cramp Law Firm PLLC I was able to get my visa and move around.
There’s a number of Texan cities with a rich history. Just ask any Texan, they’ll tell you all about it! From San Filipe to San Marcos, you can find a number of amazing areas with a rich history.
If there’s one part of Texan history that almost everyone knows, it’s the Alamo. But San Antonio is more than just the Alamo. There’s a number of other things that occurred in the creation of the city.
Still, the Alamo was the biggest part.
Where It Started
The area of San Antonio belonged to the Yanaguana tribe originally. They had settled in the San Pedro Springs area and had been living there for a number of years before the Spanish conquistadors came and took the land from them.
The Spanish came starting in 1691, and exploration of the area continued into 1709. However, the city proper wasn’t established until 1718.
San Antonio de Valera
In the year 1718, a man by the name of Father Antonio Olivares felt it important to drive out the local native culture and replace it with his own religious beliefs. To that end, he established San Antonio de Valera, a large mission. It didn’t take long before more began to spring up.
These missions were essentially church-run city-states. They would have living facilities, areas for soldiers to live, schools, and churches to aid in the subjugation of the indigenous people. The area grew, and by 1778 it had a population of around 2,000 people. Unfortunately, most people referred to it as a miserable place.
By 1785, San Antonio de Valero ceased to be a residential building of any kind and became a military barracks. As the French began to expand their foothold on nearby territory, the Spanish began to establish more fortifications throughout their holdings.
San Antonio de Valero was one such fortification. However, it was not particularly well known until the Texas Revolution. In 1836, around 189 soldiers, most of them conscripts with only a few trained soldiers, managed to hold off around 4,000 Mexican troops. The Mexican army eventually won, but the fact that the defenders held for 13 days became a rallying moment for the rest of the revolution.
Since then, San Antonio has been a focal point for many eras of United States history. From the days of the Wild West to the CiviL War, San Antonio has always been part of American legend.
As the second largest city in the nation, Los Angeles and the surrounding metropolitan area are home to over 13 million people. The Southern California city has a rich history that has led to that staggering growth since it was originally established.
A Spanish explorer by the name Juan Rodriguez Cabrillo claimed the land in 1542 though it wasn’t officially founded until 1781. Though it had been home to the Chumash and Tongva tribes, the land became property of Mexico when it won independence from Spain in 1821.
The Mexican-American War that took place in the 1840’s resulted in the sale of modern-day California to the United States of America. Soon, railroads hit the city and oil was discovered. The Los Angeles Aqueduct was constructed in the early 1910’s to provide water to the citizens of the city and encourage outlying communities to annex themselves in order to enjoy the refreshing water too.
While those things helped to give the city a boost in the early years, it was joining with already growing Hollywood that made a big impact. By the early 1920’s more than three-quarters of the films made worldwide were produced in this one little section of the nation. The popularity of the budding industry kept LA buffered from the harshest effects of the Great Depression. To this day the entertainment industry is heavily invested in the area.
As faithful Americans the citizens of Los Angeles rallied around the troops during World War Two. Several manufacturing outfits operated in the city producing ships, aircraft, and related components for the war. At the same time many of the popular entertainers went overseas in order to entertain the troops and keep boost morale.
Once the war was over the population soared. People of all walks of life flocked to the growing area, fueled in part by the growing highway system criss-crossing the nation.
Twice the city has seen racially fueled riots destroy lives and communities within the city. The first, Watts, occurred in 1965 and cost almost three dozen people their lives. Over one thousand more were injured. Twenty seven years later more than fifty people died after a jury acquitted white police officers who had assaulted an African-American man while being video taped.
The City of Angels continues to be home to a diverse and interesting population of people. Countless new artists move to LA every year in hopes of pursuing their creative dreams and contributing to the evolution of this amazing place!