Post by Admin on Jun 25, 2016 21:55:17 GMT -5
Thanks to being one of the most fertile regions in Archades, cuisine and food habits in Faucheux are some of the most lavish and luxurious in the kingdom. The lands are ideal for growing grains, orchard fruits, grapevines, and supporting diverse herds of stock animals, allowing for a wide variety of meats, dairy, fruits and vegetables as well as meads, wines and ales. Thanks in no small part to the Royal Family's presence in the region, each city specializes in one area of agricultural production, devoting the entire harvest to supplying the Palace with the finest of its produce.
For Lavigne, the best grapes for wine are grown there, harvested and converted to wine in the city's numerous wineries. Reds, whites, rosé and a sparkling wine are produced each year, allowed to rest until reaching the appropriate age. When the year has been especially good for production, other barrels are left to continue aging to produce a richer, more full bodied wine. More inferior vintages are often re-blended after their aging is finished, adding fruits, herbs or spices to make them more palatable.
In Sauveterre, the soil is more rocky, but makes for ideal growing conditions for orchard fruits and nuts, ranging from apples, pears, peaches and plums, pecans, walnuts, and the like. Some berries that like hardier conditions also are produced there and preserved locally for transport throughout the kingdom in addition to supplying the palace with ciders, fruit butters, fruit, preserves, and jams.
Desrochers serves as the primary location for the region's herds of cattle, sheep, goats and specialty herds. The gentle slopes leading up to the mountains provide lush fodder for both meat and milch herds, allowing some of the Kingdom's finest dairies to exist in that location. Milk, cheeses, and cream are typically sent directly to the palace.
Forestier, in addition to the forest-grown roots, berries, nuts and mushrooms, provides various hardwoods for furniture. Pine, teak, and maple are the predominant trees, which also allow for the gathering of sap to boil down for purposes of the sweet syrup and candies.
Lastly, Bordelaix's broad gardens grow some of the finest herbs for cuisine as well as medical, and edible flowers and plants. Within the city are numerous green-houses, which allow for continued growing during the winter months when cold and snow prohibit farming until the ground thaws.
Breakfast:
For the common people, breakfast is often bread, butter, an oat or other grain cakes sweetened with honey or salt and cream, along with small ale or tea. For the nobility, breakfast can be a lavish meal of eggs and sausage or ham, breads and pastries, refined porridges or milk-cereals, fruits and juices, teas and some coffee.
Lunch:
This is often the most simple meal of the day whether for noble or commoner, often served cold in terms of bread, meats and cheeses, quiches, meat pies, fruit pockets, and sliced terrines. Served with ales, wines and teas, or milk for the children.
Tea:
A late afternoon break, typically for the noble-born, where tea, small bites of savory or sweet foods and the like are served to stave off hunger until the night-time meal.
Dinner:
The most lavish meal of the day, even for the common-born, it occurs after sun-down. For those who are common-born, it is most often a soup or stew, a roast meat and vegetables and bread, along with a sweet if available. For the nobles, it is often multiple courses served hot or cold, from soups, salads, casseroles, roasted or stuffed meats, fish and poultry, fruits and cheeses, and pastries with appropriate wines or ales. After dinner, brandies, ports or sweet liqueurs are served.
For Lavigne, the best grapes for wine are grown there, harvested and converted to wine in the city's numerous wineries. Reds, whites, rosé and a sparkling wine are produced each year, allowed to rest until reaching the appropriate age. When the year has been especially good for production, other barrels are left to continue aging to produce a richer, more full bodied wine. More inferior vintages are often re-blended after their aging is finished, adding fruits, herbs or spices to make them more palatable.
In Sauveterre, the soil is more rocky, but makes for ideal growing conditions for orchard fruits and nuts, ranging from apples, pears, peaches and plums, pecans, walnuts, and the like. Some berries that like hardier conditions also are produced there and preserved locally for transport throughout the kingdom in addition to supplying the palace with ciders, fruit butters, fruit, preserves, and jams.
Desrochers serves as the primary location for the region's herds of cattle, sheep, goats and specialty herds. The gentle slopes leading up to the mountains provide lush fodder for both meat and milch herds, allowing some of the Kingdom's finest dairies to exist in that location. Milk, cheeses, and cream are typically sent directly to the palace.
Forestier, in addition to the forest-grown roots, berries, nuts and mushrooms, provides various hardwoods for furniture. Pine, teak, and maple are the predominant trees, which also allow for the gathering of sap to boil down for purposes of the sweet syrup and candies.
Lastly, Bordelaix's broad gardens grow some of the finest herbs for cuisine as well as medical, and edible flowers and plants. Within the city are numerous green-houses, which allow for continued growing during the winter months when cold and snow prohibit farming until the ground thaws.
Breakfast:
For the common people, breakfast is often bread, butter, an oat or other grain cakes sweetened with honey or salt and cream, along with small ale or tea. For the nobility, breakfast can be a lavish meal of eggs and sausage or ham, breads and pastries, refined porridges or milk-cereals, fruits and juices, teas and some coffee.
Lunch:
This is often the most simple meal of the day whether for noble or commoner, often served cold in terms of bread, meats and cheeses, quiches, meat pies, fruit pockets, and sliced terrines. Served with ales, wines and teas, or milk for the children.
Tea:
A late afternoon break, typically for the noble-born, where tea, small bites of savory or sweet foods and the like are served to stave off hunger until the night-time meal.
Dinner:
The most lavish meal of the day, even for the common-born, it occurs after sun-down. For those who are common-born, it is most often a soup or stew, a roast meat and vegetables and bread, along with a sweet if available. For the nobles, it is often multiple courses served hot or cold, from soups, salads, casseroles, roasted or stuffed meats, fish and poultry, fruits and cheeses, and pastries with appropriate wines or ales. After dinner, brandies, ports or sweet liqueurs are served.