The Rambling Epicure
JONELL GALLOWAY Freelance food writer and translator, cooking instructor, recipe developer and tester
I ramble around the world, mainly in Switzerland and Europe, looking for good food and restaurants. Until recently, I shared my discoveries with my friends on my blog, The Rambling Epicure, on genevalunch.com, where my posts are still available for viewing. I develop recipes using local ingredients, write about restaurants and local products and just about anything that is food-related.
But I wear a coat of many colors, so I am available for food writing of all types, including writing of restaurant guides; private cooking classes using my Spontaneous Cuisine method; organization of wine and food tastings, cooking demonstrations, and all food-related events; recipe development using your products; translation (French-English-Spanish) of food- and wine-related materials; design and conception of restaurant menus.
I studied cooking at the Cordon Bleu and La Varenne in Paris, and wine tasting here, there and everywhere in France and at CAVE S.A. in Geneva and Gland. In France, I worked for some years as a contributing editor for the English edition of the GaultMillau guide and as a food translator, while I ran a small cooking school in a château near Paris. I now live in Geneva, where I have been discovering the Swiss approach to gastronomy and oenology. One of my many interests is promoting Les Artisanes de la Vigne et du Vin as an ambassadress for this Swiss women wine producers association.
My cooking method is "spontaneous cuisine." Lessons consist of writing out a tentative menu based on seasonal, local products; going shopping for the products, and adapting the menu according to what is available and fresh; going to the wine seller to select a wine to go with the menu, then going home and cooking all afternoon with my students. The day ends with a candlelight dinner at the château (in the past), and now, at my chapel converted into a house in Chartres or in your home.
I have recently started giving Mindful Eating seminars and therapy for those who have problem relationships with food and eating in general, helping them reconstruct their lifestyle and relationship to food and eating.
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8 posts tagged France
Switzerland’s World-class Baker Bernhard Aebersold in Morat
THE RAMBLING EPICURE
by Jonell Galloway
Bernhard Aebersold is all about baking. Named European Champion of Young Bakers in Lyon in 1985, and top of his class in bread-baking and pastry school in 1989, Aebersold started his career with a firm foundation. After teaching at the Richemont vocational school in Lucerne for 5 years, he took over his parents’ artisanal bakery and pastry shop in the lovely village of Morat in the canton of Fribourg. Today, he is head of professional training of bakers and pastry chefs for all of French-speaking Switzerland. Since 1999, he has coached the national breadbakers team.
BERNHARD AEBERSOLD
(Morat, Suisse)
La vie de Bernhard Aebersold est entièrement dédiée à la boulangerie. Ce « champion d’Europe des jeunes boulangers » (Lyon, 1985) a passé son examen de maîtrise fédérale de boulanger-pâtissier en tant que plus jeune candidat de sa promotion et avec la meilleure note, en 1989. Après avoir enseigné à l’École professionnelle Richemont à Lucerne pendant cinq années, il a repris l’entreprise de boulangerie-pâtisserie artisanale de ses parents à Morat, dans le canton de Fribourg. Il est aujourd’hui responsable de la formation professionnelle des boulangers-pâtissiers pour la Suisse romande et, depuis 1999, coach de l’équipe nationale de boulangerie. Sous sa houlette, l’équipe suisse a récolté six fois l’or et six fois l’argent aux diverses compétitions internationales. Il est l’initiateur et le responsable technique du Swiss Bakery Trophy, un concours d’excellence qui, depuis 2004, est organisé tous les deux ans.
Hormis les distinctions nationales et internationales pour ses différentes spécialités, il aime à créer constamment de nouveaux produits. L’exemple le plus récent est le premier produit de boulangerie sucré en pâte levée, mais sans sucre. En Suisse et pour l’Europe entière, Bernhard Aebersold a en effet obtenu la première autorisation pour la fabrication d’un produit de boulangerie sucré avec l’édulcorant naturel stévia. Depuis 2009, il préside le Club Richemont International, une association qui regroupe l’élite des boulangers-pâtissiers issus de 14 pays. Ces professionnels s’engagent tout particulièrement pour assurer la relève de la profession. Ils organisent également des échanges d’expériences au niveau international. Bernhard Aebersold possède la distinction de chevalier du Bon Pain et a rejoint en France les Ambassadeurs du pain.
Il m’a été recommandé chaleureusement par ces collègues de Richemont et les amis français. voici son site. je cherchais en réalité un mail, qqch comme cela. mais il y a un téléphone. dîtes moi ce que vous faîtes. merci à vous.
- Switzerland: Fresh Fruit Séré/Quark Cheese Mousse
- Switzerland: Brasserie Lipp Geneva: The Brasserie of all Brasseries
- Simon Says: Daily Food Quote, September 19, 2012
- Switzerland: Restaurants in Geneva open on Sunday night
It’s apple season: Matefin à la pomme / apple pancakes/pie
by Jonell Galloway
O Délices discovered this recipe on blog de Guillemette.
This is a traditional recipe from the Savoy, so it’s not so far from us in Switzerland.
The original name comes from the French mâte faim. Peasants prepared these potato pancakes in the morning before going to work in the fields. It was meant to keep them going until lunchtime.
This version uses apples instead of potatoes, and is perfect for the apple season, which has just started here in Switzerland.
Jonell Galloway is editor of the popular international food chronicle The Rambling Epicure.
Op-Ed: Why I don’t like French salads
We all know what a Francophile I am, especially when it comes to food and wine.
But there is ONE thing the French do which really gets on my nerves!
In the first place, rare is the restaurant that uses good lettuce. Mesclun is considered some kind of luxury, and now that I’ve lived in Switzerland, I’m accustomed to eating the wild greens and mesclun fresh from the mountains. So the supermarket lettuce in France is really not to my liking.
The other thing that really annoys me is that they just throw a bit of vinaigrette on top of the salad, and the bowl is invariably too small to allow one to mix the greens and the vinaigrette without spilling it out onto the table, so I inevitably end up feeling like a klutz.
Of course, Julia Child’s Niçoise salad, when made with top quality, fresh, local ingredients, is impeccable. Ironically and unfortunately, Nice is about the hardest place to find a good Niçoise. The tomatoes are invariably hothouse from Holland, even in the middle of the summer, and the green beans are frozen in the height of the green bean season.
My conclusion is that French restaurants most often just throw salads together, and don’t consider it real cuisine, so they can’t be bothered. But if you really like or yearn for a salad, this is disappointing, especially since the salads are overpriced, as if they were “real” cuisine.
- Salad Niçoise (More or Less)
- Switzerland: Cucumber and Tarragon Salad
- French Food Quote: Daily Food Quote, August 10, 2011
- French Food Quote: Daily Food Quote, August 18, 2011
- Happy 99th Birthday, Julia Child!
- French Food Quote: Daily Food Quote, August 16, 2011
- Potatoes: endless varieties in Switzerland
- Switzerland: Tomatoes and Swiss Chard, and it’s in Season!
- Switzerland: Spontaneous Cuisine: Pan-fried Sérac cheese & potato salad
- Jonell Galloway: Mindful Eating Coaching
Chartres, easy getaway from Geneva: Restaurant St-Hilaire
THE RAMBLING EPICURE
by Jonell Galloway
Rambling ’round France: Chartres Cathedral, a Gothic wonder
Chartres makes for an easy, affordable weekend jaunt. There is no lack of things to do.
The Gothic cathedral is of course, the main thing to see, and you can spend 2 days just exploring that.
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French wine fact: What is the Difference between Crémant, Mousseux and Champagne?
THE RAMBLING EPICURE
by Jonell Galloway
Photo courtesy of Ori2uru.
Mousseux is the generic term for a sparkling wine. It can come from anywhere in the world.
Crémant and Champagne are specific types of mousseux linked to specific regions and to a specific method of making wine. They render only a small amount of creamy froth. Crémant comes mainly from Bordeaux, Loire, Alsace or Burgundy, and a few lesser known areas of France.
Some even claim that crémant originally came from Limoux, a small town in the Languedoc-Roussillon region of France, and that it is the birthplace of all French sparkling wines.
Switzerland gets its own AOCs!
by Jonell Galloway
Originally published on GenevaLunch.com.
When it comes to wine and food, a name is not just a name
Switzerland has had AOCs for a while now, but on 14 January 2010, the Swiss federal agriculture office, OFAG, published an official bulletin containing a list of approximately 800 appellations of origin and geographical indications, roughly the equivalent of the French Appellations d’Origine Contrôlée (AOC). These were voted in in the context of a reciprocal agreement with the EU, and are to be protected and respected throughout the EU.
Read more
French food fact: What does “déjeuner” really mean?
THE RAMBLING EPICURE
By Jonell Galloway
In most of France, déjeuner, meaning literally “to break the fast,” means lunch. In Switzerland, Belgium and Quebec, déjeuner means breakfast. In French-speaking countries other than France, most people refer to the déjeuner (breakfast), dîner (lunch) and the souper (dinner or sometimes supper). In Geneva, I am often invited to dîner à midi, meaning “to lunch.”
