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Les spécialités culinaires régionales en France sont très nombreuses, et en cette période de Tour de France, profitons-en pour faire un petit Tour de France des spécialités régionales. Lyon, Dijon, Orléans, Pau, Gruissan, Nice... Partout où passe le tour de France, il y a de quoi se régaler. Et à la fin, on vous prépare un menu spécial régions ! Bon c'est vrai, le cassoulet en été, c'est pas le mieux mais on ne pouvait pas passer à côté. Quenelles, Rosette de Lyon, Moutarde de Dijon, escargots de Bourgogne, tarte tatin, cassoulet, salade niçoise, bouillabaisse... On va se régaler.
Les spécialités culinaires régionales en France sont très nombreuses, et en cette période de Tour de France, profitons-en pour faire un petit Tour de France des spécialités régionales. Lyon, Dijon, Orléans, Pau, Gruissan, Nice... Partout où passe le tour de France, il y a de quoi se régaler. Et à la fin, on vous prépare un menu spécial régions ! Bon c'est vrai, le cassoulet en été, c'est pas le mieux mais on ne pouvait pas passer à côté. Quenelles, Rosette de Lyon, Moutarde de Dijon, escargots de Bourgogne, tarte tatin, cassoulet, salade niçoise, bouillabaisse... On va se régaler.
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00:00There are not only cyclists who go around France, but also nutritionists.
00:03You're going to do it with me. Welcome to Jean-Michel Cohen's channel.
00:06The channel where we only talk about nutrition and where we never tell you about salads.
00:12Masterclass, personalized menu, individualized dietary follow-up.
00:16Visit the doctor.jeanmichelcohen.fr website.
00:20So, okay guys, after Italy, where are we going?
00:24We arrive in Auvergne-Rhône-Alpes.
00:26It's the saltiness of Auvergne, and then it's the quenelles in Lyon.
00:30Well, the Lyon rosette, nice to eat from time to time.
00:32I still remind you, 380 calories, 24 grams of protein, that's not bad,
00:36but 30 grams of fat, very salty, with bad fatty acids.
00:39Interesting, on the other hand, for the cyclists of the Tour de France,
00:42because as it is salty, it will retain water, they will not be dehydrated.
00:46The quenelles, on the other hand, great product.
00:48Well, it's really a French tradition.
00:50It's flour, butter, milk, eggs in a biscuit, etc.
00:54Not as rich as that, 130 calories for 100 grams.
00:57Not very rich in protein, but it doesn't matter.
00:59I mean, it's something to make fun of.
01:00In any case, it's really typical of Lyon.
01:02I'm talking about Bourgogne-Franche-Comté.
01:05So, Bourgogne-Franche-Comté, Bourgogne snails.
01:08So, Bourgogne snails, what does that mean?
01:10It's a bit like bulloasts, like molluscs.
01:13These are products that are relatively rich in protein.
01:15We go up to 16 grams of protein per 100 grams.
01:18It's just that it's plumbed, in general, by the peeled garlic butter.
01:21Well, it's the one we like.
01:22We eat a little bit of snail.
01:24Well, we love to dip it in the sauce.
01:25But it's still typical of our French diet.
01:28A very protein-rich product, anyway.
01:30And then, a favorite of favorites, it's Bourguignon beef.
01:32Why do I like these products?
01:34It's because this meat, well, it's cooked.
01:36Everyone says it's rotten, it's not good.
01:38They're afraid because it's too fat, etc.
01:40It's not true.
01:41Bourguignon beef, OK, it's often a meat of less good quality than lean meat.
01:45But it's going to cook in its juice.
01:47It's going to release a little bit of fat.
01:48Often, we add wine, but when cooking, the wine evaporates.
01:51So there's less calories inside.
01:53There's no more ethanol.
01:54We usually add carrots, lardons.
01:57It's a very tasty, very typical dish.
01:59And we put potatoes in it.
02:00It's the most satisfying dish.
02:02And when you look at the caloric values,
02:04well, you say to yourself, why do we avoid that?
02:06Roughly speaking, we're going to go around 120 calories.
02:09120, 130 calories for 100 grams, including the sauce.
02:13So that means when you take 300 grams,
02:15it's the equivalent of 400, 450 calories.
02:17It's a very good product and very interesting.
02:19Look at the mixtures.
02:20There's a little bit of polyphenol fat in the pine nuts.
02:23There's the carrots from the vitamin A.
02:25There's the meat that brings the proteins.
02:26Well, that's good, isn't it?
02:27If I go through Dijon, well, I'd buy a little bit of moutarde.
02:30It's moutarde seeds that we crushed with a little vinegar.
02:33We added water, salt.
02:34In fact, moutarde, the seed, we never talk about it.
02:38But people love to eat flax seeds, chia seeds.
02:41And we wonder why they wouldn't eat moutarde seeds.
02:43It has about the same advantage,
02:44except that it's not easy to find.
02:46Direction Les Gats, center Val de Loire now.
02:49What do we find there?
02:50Well, we're going to find the famous Orléans vinegar.
02:53It's best known for its quality.
02:55It's rounder, less aggressive.
02:57Well, of course, we find it inside acetic acid.
02:59It's the same thing that fascinated you with cider vinegar.
03:03Honestly, guys, Orléans vinegar is even better quality.
03:06Especially, we don't take a spoon like that.
03:08So to speak, because it decreases and peaks at 17,500.
03:10It's not worth it.
03:11Be content to put it in salads.
03:12And you know what we find over there?
03:14Well, we find the tartatin.
03:16And you know where the tartatin comes from?
03:17It's because there was an inn that was run by sisters.
03:20One of the two sisters forgot the apples in the pan with the butter.
03:24They started cooking.
03:25And to fix her mistake, hop, click, clack.
03:27What did she do?
03:28She let it cook with the butter and sugar.
03:29And she covered it with a dough.
03:30And we called it the tartatin.
03:32Because it was the tartatin sisters who ran this inn.
03:35It's a fat product.
03:36It's not easy to find.
03:37We count 10 grams of fat for 100 grams.
03:40But we rarely take 100 grams.
03:41And we also count about 37 grams of glucose, sugar for 100 grams.
03:46Except if you flooded with sugar when you prepared the apples.
03:49So it's still a very rich product.
03:52So be careful.
03:53The maximum portion is 200 grams.
03:57I will never forget if I go to Aurillac to buy some cheese.
04:01Well, the typical cheese over there, what's left?
04:03The Cantal or the Saint-Nectaire.
04:06So do they have more advantages than the others?
04:08No.
04:08But they have a different taste.
04:09And they have the same advantages.
04:11So you can go there.
04:12If you want to run around France, it's a little salty.
04:15It's very rich in protein.
04:16It works.
04:16Come on, I'm going to take a tour of the South-West.
04:19I'm going to New Aquitaine.
04:21And what am I going to eat?
04:22The cassoulet.
04:23Another beautiful product.
04:25Why do you condemn products like this, like cassoulet?
04:28These are beans.
04:29So these are legumes that are cooked in general.
04:32So you have to be a little careful.
04:34You shouldn't put any sausage, any meat.
04:36But if you put meat, for example, in the cassoulet.
04:38If you put sausages.
04:40If you are moderate in consumption.
04:42The fact of having a dish that has stewed with legumes inside.
04:46It's interesting.
04:47So it's a little more caloric than what we said earlier on the Bourguignon beef.
04:51But on the condition of moderating or the meal afterwards.
04:54Or the amount we take.
04:55It works very, very well.
04:56That is to say, when you take a portion of cassoulet, sausage and meat.
04:59You have to take a maximum of 300 grams if you want to be careful.
05:02If you don't pay attention.
05:03Or if you don't have a problem with food control.
05:05Go ahead.
05:05400 grams and even 500 grams if you want.
05:07And there you have a product that is still relatively interesting.
05:10It is on this type of meal that we end up with melon.
05:13First there is the melon of the Charentes.
05:15And then the melon, don't forget.
05:16It is a product rich in vitamin A.
05:18So as we are in the Tour de France period and there is sun.
05:21It will improve your tanning.
05:22In the corner of Languedoc-Roussillon.
05:24We find a pie called the Pignon pie.
05:26We find it preferably in a city called Gruissant.
05:30And over there, we make you a Pignon pie.
05:33Pâte feuilletée.
05:34Almond pastry cream.
05:36It's hot.
05:37Meringue, icing sugar and pine nuts.
05:39Well, it's not the dessert to lose weight.
05:41Frankly.
05:41But hey, I'll let you know.
05:43There it is an extremely rich product.
05:44From the moment you take the pâte feuilletée that is produced.
05:47It's a super buttery dough.
05:50That you add almond puree.
05:51Which is a super fat product.
05:53That you add pine nuts.
05:54Which are still also oleaginous.
05:56Considered as oleaginous.
05:58Which are fat.
05:59Even if you put the meringue.
06:00It's not enough.
06:01It's a very caloric product.
06:02It requires before.
06:04To have eaten a small fish cooked without fat.
06:07After I go into diet.
06:09Because I'm going to Provence.
06:10And in the Alpes-Côte d'Azur.
06:11And there I will find two very beautiful products.
06:13The bouillabaisse.
06:14The bouillabaisse is a fish broth.
06:16Which contains all the nutrients of the fish.
06:18With fish that have cooked inside.
06:20Of different varieties.
06:22And you know how attached I am.
06:24To the food variety.
06:26Which allows you to have a better health.
06:27Because you have consumed.
06:29All the food.
06:29All the nutrients.
06:30Which are contained in each food.
06:32In addition, it is a product.
06:33Which does not require fat.
06:34Of course we squeeze the rust aside.
06:36But you are free to consume it.
06:38Or not consume it.
06:40But above all.
06:40It is an extremely rich product.
06:42In vitamins.
06:43In minerals.
06:43And even thanks to the fish.
06:45From time to time.
06:46In protein.
06:47For salad lovers.
06:48Everyone wants to eat salads.
06:50At this time of year.
06:51The salade niçoise.
06:52Which is really an example.
06:53Of good nutrition.
06:55Why?
06:55Because the vegetables.
06:57The salad is the vegetables.
06:58Most of the time.
06:59Hard-boiled eggs are added.
07:00We have protein intake.
07:02But the intake of vitamin A.
07:03And a little vitamin D.
07:04Thanks to the egg yolks.
07:05We add anchovies.
07:07Which will bring.
07:08A little bit of omega 3.
07:10And we often have olives inside.
07:12Which will bring.
07:12In fact.
07:13The extract of the olive.
07:14It's olive oil.
07:15Which will bring.
07:15Good fatty acids.
07:16After.
07:17It all depends on the seasoning.
07:18And it all depends on the context.
07:19In which you eat it.
07:20So we say.
07:21That roughly.
07:22A niçoise salad.
07:24It's 120 calories for 100 grams.
07:25So there.
07:25We can make a salad.
07:26Quiet.
07:27If I had to compose.
07:28The most intelligent menu.
07:29For this Tour de France.
07:31I would start with the salad.
07:32Niçoise.
07:33Which I just told you about.
07:34If I'm a little greedy.
07:35I would go for the Burgundy snails.
07:37Because there would be proteins.
07:39But well.
07:39I prefer the niçoise salad.
07:41Then I'm going to take.
07:42Quenelles.
07:43Well yes.
07:44It's good.
07:44It's tasty.
07:45Or.
07:45Really.
07:46If I had taken the snails.
07:47I take the bouillabaisse.
07:48Like that.
07:49I balance.
07:50Not fat.
07:50Fat.
07:51And then after.
07:51To finish.
07:52There will be.
07:53A little piece of cheese.
07:54So obviously.
07:55I'm going to take the cantal.
07:55Or Saint-Nectaire.
07:56With what I told you.
07:57For dessert.
07:58Either a little melon.
07:59If I have a little.
08:00Skim.
08:01Either at that time.
08:02Well.
08:03I'm going.
08:03What.
08:04I would take the cake.
08:05Come on.
08:05The cake.
08:06Pignon.
08:06Here.
08:07Oh no.
08:07No.
08:07Come on.
08:07The tart.
08:08Tatin.
08:08Here.
08:09If you liked this video.
08:10It was to have a little fun today.
08:12Then go around.
08:13Typical dishes of France.
08:14But I would start another one.
08:15Where I would really put.
08:16All the regional dishes.
08:17To detail the nutritional advantages.
08:19You.
08:20Like.
08:20You share.
08:21You comment.
08:21You criticize me.
08:23And I tell you.
08:24See you soon.
08:24Friends.