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‘Bistronomy’ (a combination of the words Bistro and Gastronomy) is the name given to the exciting new culinary movement that is sweeping France, and breathing new life into its restaurant scene. It is characterized by a more vibrant, experimental and informal approach to cooking than you might expect from traditional French cuisine, combining bold and radical flavors with a more simple style of cooking. The focus is purely on the food, its flavor, and the feelings that it inspires.
The Bistronomy movement has the benefit of drawing from both France’s deep culinary heritage and the increasingly diverse influences of the chefs who work there. In fact, it’s the ‘outsider’ status of many of these chefs that has given the Bistronomy movement its sense of freedom, which is apparent from the tendency towards open kitchens and communal tables, as well as from the dishes themselves. Inspired by the opportunity to write a new identity for French food, these chefs build on what has gone before to create new traditions. Dishes that typify this innovative and liberated approach might include a starter of wild duck paired with microsize mussels or a main course of andouillette tempura with perch sashimi and béarnaise sauce. And, if you have room, a goat’s milk fromage blanc with orange granita and a dab of dehydrated black olive, for dessert.
Maille is celebrating the spirit of this new movement in the launch of its exciting new Spring/Summer range