What luck Charles Pierre Gaston Francois de Levis had. He was “an incompetent and mediocre individual,” wrote the great Larousse near the end of the 19th century. But because Louis XV had eyes for de Levis’ wife, the king made him Duke of Mirepoix and kept him nearby. Mirepoix, for his part, tinkered in the royal kitchens and gave his name to a preparation of seasonings - mostly chopped onion, carrot and celery - that cooks all over the world reflexively use every day. “Mirepoix” (pronounced meer-pwah), or its Spanish sibling “sofrito” or Italian “soffritto,” are what chefs call “aromatics,” the heady base of many warm temperature dishes (certainly most wet dishes such as soups or braises) all over the world.

Video by Amy Brothers, The Denver Post

Read the story: [ Ссылка ]
___________

Subscribe on YouTube: [ Ссылка ]

Watch more Denver Post videos: [ Ссылка ]

Facebook: [ Ссылка ]
Instagram: [ Ссылка ]
Twitter: [ Ссылка ]

свернуть