“Nationale 7, it must be taken that we go to Rome to Sète. »» In his song, Charles Trenet omits a detail concerning this road which crosses France over 1,000 kilometers: its kitchen. During the XXe A century, millions of French people stopped to break the crust on the banks of the national during their trip to go on vacation.
The paid holidays lie down, the cars become smaller and cheaper, and gastronomy begins to open up to everyone, not only to Parisian bourgeois. There is mother Brazier and Paul Bocuse in Lyon, Fernand Point in Vienna, André Pic in Valence… Gradually, France becomes the great country of gastronomy in the eyes of the whole world.
Avant “The French were sedentary. Many knew very badly the geography of the country and even less food differences ”explains the geographer Jean-Robert Pitte. The documentary notes that the first exchanges of regional cultures began during the Great War.
A frank and modest kitchen with local products
For four years, the hairy no longer eats thanks to their work force, but by supply taxis. The war gives an impetus to the automobile in the country. Through these vehicles, families then send food to soldiers, including sausage and Normandy camembert, easy to transport, keep and share. These dishes have thus become national dishes.
After the war, tourism in the battlefields developed to meditate with the dead. But in 1923, the French were thirsty to live. They abandon their pilgrimages and set off to discover heritage, just for pleasure. With this traffic, dozens of houses develop to feed travelers. The brigades cook poached calfsters, pan -fried biftecks with a shallot fondue, dandelion salads, pumpkin clafoutis, rum -flambed sugar omelet … a frank and modest kitchen with local products that delight the customer. Quite the opposite of Parisian cuisine then.
To find your way around, the Michelin guide, created by the eponymous company of tires, appears: the French stop at the stages points recommended by the book. And there everything changes. Tourism and food binds. Lyon gastronomy stands out, in particular that of Mother Brazier. These “mothers” were the first to emancipate themselves, to earn a living. At that time, women were not called chefs, they are considered mothers. Rich in history, this documentary gives mouth water.
On the way! When the national 7 revolutionized French gastronomyFrance 3, 9:10 p.m., Wednesday June 25.
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