April 5, 2011

Despite a common pan-gallic chauvinism, French cooking is not a monolith: it ranges from the olives and seafood of Provence to the butter and roasts of Tours, from the simple food of the bistro to the fanciful confections of the Tour d’Argent. However, it all shares a seriousness about food. Throughout the country, French cooking involves a large number of techniques, some extremely complicated, that serve as basics. Any cook will tell you that French food will not tolerate shortcuts in regard to these fundamentals. Because mastery of sauces or pastry doughs is the center of the culinary arts, recipes themselves remain classic and constant. In a way similar to Japanese cuisine, it is expected that even the simplest preparation be undertaken in the most careful manner, which means disregarding the amount of time involved. This is one reason why French cooking has always seemed so daunting on the other side of the Atlantic. Americans love nothing more than combining innovation with time-saving; it is the particular genius of the United States, and it couldn’t be more at odds with the French aesthetic.

Not only do basic cooking techniques require great skill, but an they also demand a deep understanding of the ingredients themselves. Just as the vintner knows that the finest Bordeaux comes from the grapes grown on that side of the hill and not this, so too the chef knows not only from which region come the finest petits pois (small, young green peas), but from which town — the same goes for asparagus, and even cauliflower. If there is something worth eating, and cooking, there is a best representative of such. Many foods are known by the town that made them famous, such as Pessac for strawberries, the peas of Saint-Germaine, Macau artichokes, the Charollais steer, butter of Isigny.

The French and English adapted service à la russe, in which courses are served separately, in the middle of the 19th century. A French meal might begin with a hot hors d’oeuvre (or for luncheon, a cold hors d’oeuvre) followed by soup, main course, salad, cheese,and finally dessert. The French operate with a strong sense that there is an appropriate beverage for every food and occasion. Wine is drunk with the meal, but rarely without food. An aperitif (a light aloholic beverage such as Lillet) precedes the meal and a digestif (something more spirited — say, cognac) may follow. This close relationship between food and wine may, in part, closely parallel the evolution of great cooking and great wine making. It is probably not coincidental that some of the best cooking in France happens in some of her finest wine-growing regions. In Burgundy, Bordeaux, Provence, and Touraine, wine is as prevalent in the cooking process as it is in the glass. Champagne as a beverage doesn’t accompany food gracefully, likewise, as a region it is not well known for its food. One notable exception to this rule (and there are of course others) is Normandy, who, from her fantastic butter, cream, cheese, apples and the riches of the sea, has produced a marvelous local cuisine without the help of wine. However, the local Calvados, an apple based eau-de-vie, may also explain the phenomenon.

The French are predominantly Catholic and thus have no eating prohibitions, though many dishes have a Lenten variation. Moreover, the Gauls are not afraid to eat anything. Kidney, brain, sweetbreads, tripe, blood sauces and sausages, sheep’s foot, tongue, and intestines are all common in French cooking and hold equal standing with the meat of lamb, beef, pork, poultry, and game. Quite the opposite of being exotic, these foods are at the heart of the bourgeois menu, with seafood inevitably being the soul, and vegetables, the flesh.

Source: http://www.cuisinenet.com/glossary/france.html

Comparison of crime rates between Philippines Angeles City and Clark Freeport Zone sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

It is important to many families to feel safe in a hotel in Angeles Pampanga.  That is one of the main reasons that many tourists and local visitors from Manila choose to stay in a hotel in Clark Freeport Zone just outside Manila Philippines.  Many tourists traveling with families and children do not like the hotels in Subic or some of the hotel in Angeles Pampanga.  The resorts in Philippines Angeles City do not make guests feel comfortable and secure.

The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle.  Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts.

New developments from Clark Philippines that may be pertinent to businesses and investments in Pampanga Clark Freeport Zone are posted on HotelClarkPhilippines web site.  Clark Philippines is a fast growth economic and business city comparable to Manila Philippines.

Retirement in Philippines is an interesting investment opportunity for foreign companies. Many investors are looking for a destination near Manila that offers safety and quietness to develop residential and retirement projects and Clark Pampanga seems to be an attractive business proposition.  Investment opportunities in Clark Philippines include hotel and resorts, retirement village, vacation rentals, condominiums and other residential projects, and other leisure, tourism and hospitality businesses.  Land in the main zone of Clark Freeport is not easy to find and is not as cheap as before but Clark is still much more attractive compared to other investment destinations in Philippines.

For information as well as assistance with reservations in hotels and resorts in Pampanga, Clark Philippines, <a href=”http://www.hotelclarkphilippines.com/?page_id=8″>click here to contact HotelClarkPhilippines now</a>

Or call us at

Hotel Clark Philippines

Creekside Road corner of Centennial Road,

Central Business District, Clark Freeport Zone,

Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403  0922-870-5177

Manila Sales Office

3003C East Tower, Phil Stock Exchange Center,

Exchange Rd Ortigas Metro Manila, Philippines 1605

(632) 637-5019   0917-520-4393  Rea or Chay

<a href=”http://www.hotelclarkphilippines.com/”>http://www.HotelClarkPhilippines.com</a>

Email:   Info@ClarkPhilippines.com

Getting to this hotel in Clark Philippines

After entering Clark Freeport from Subic, Manila, Dau and Angeles City, proceed straight along Clark’s main highway MA Roxas, passing Clark’s largest wine shop called Clark Wine Center on your right, continue to bear right making no turns at all, go past Mimosa Leisure Estate on the opposite side of the road, you will hit a major intersection.  Go straight and the road becomes Creekside Road.  YATS Clearwater Resort and Country Club is on your right just 200m down.   Traffic in Clark Philippines is light so it should be quite easy for get to this hotel in Clark Philippines.

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets  <a href=”http://www.yatsleisure.com/”>http://www.YatsLeisure.com</a>

To inquire with the beach resort hotel in Clark Pampanga visit <a href=”http://www.clearwaterphilippines.com/”>http://www.ClearwaterPhililippines.com

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