Pichler Organic Fonds
The French culinary art is world-famous for its ”haute cuisine“. Innovative creations, exquisite ingredients, a masterful preparation and perfect arrangements make dining out a feast for the senses. The whole thing of course has its price and you should not really go out hungry. Although haute cuisine promises an unforgettable taste experience, the portions are not particularly large. Connoisseurs with a great appetite will make a find in France elsewhere. Haute cuisine is just one of four areas of the typical French cuisine. There is also the ”cuisine impromptue“ which focuses on creating delicious food in an easy way without a recipe. ”La cuisine bourgeoise“ has nothing to do with home-style cooking, but rather describes the ambitious cooking at home for guests. And then there is the ”cuisine régionale“, which is divided into the thirty-three old provinces of France. We owe it delicacies such as cassoulet, tarte flambée, crêpe, countless pies, almost 400 types of cheese or pot-au-feu.
”Pot-au-feu“ (the pot on the fire) is a particular specialty from the north of France. It is a stew of beef and vegetables, which also produces a broth. The latter is skimmed off after cooking and is served as an appetizer. Meat and vegetables are served afterwards. Are the French, thus, the inventors of the broth? Hardly, because the broth – also known as bouillon or fond – is much older. It has been around since ancient times when the first clay pots were placed over the fire. The term broth comes from the Middle High German word ”brüeje“ (hot liquid). This refers to water that at least partially adopts the aroma of the food that is cooked in it. At the very beginning, broth was a byproduct. Over the centuries, however, it has become a highly complex ingredient. Today it is the basis for sauces, soups or serves as a cooking fluid for meat, fish or vegetables. Because broth already contains fats and flavourings, they are not drawn from the food. Foods cooked in broth will stay more aromatic or will even absorb additional flavors.
In France, the broth is called ”fond“. The name says it all, because exquisite sauces and soups are unthinkable without it. Fonds are the basis for the rich aroma, which later differentiates the sauce so clearly from ready-made sauces. For a high-quality broth, you need fresh ingredients and, above all, time. Meat and vegetables must be chopped at first, before they are slowly cooked over medium heat. The composition of the fonds always depends on the sauces and dishes which they are planned for. Typical ingredients include meat, beef or boar bones, carcasses of fish and poultry, crustaceans and of course vegetables. Fonds are not just used for cooking. Until the early 20th century, chicken broth was considered a universal remedy par excellence. If you were sick in bed and too weak to eat, you were spoon-fed. Even at the first sign of a cold, people did not take cough drops, but ate a bowl of hot chicken broth. Because of its soothing effect, broth was drunk in case of pretty much all health complaints.
After the 1960s, the drinking broth slowly fell into oblivion and survived only as a home remedy and insider tip. But for some years, the drinking broth has a brilliant comeback. In many American wholefood shops and cafés ”broth to go“ is a big hit. There they are not offered in a soup bowl, but in a coffee mug to take away. Broth has many valuable nutrients but far fewer calories than most snacks. In addition, broth provides a pleasant-warm feeling in the stomach. The Organic Fonds by Pichler leave no desires unfulfilled. Seven aromatic varieties provide for diversity in the preparation of fine soups and sauces or simply in refining dishes. If you like poultry, you will love the Organic Geese, Duck and Chicken Fond. Organic Beef and Boar Fond is the perfect basis for hearty gravies. Pichler Organic Fish Fond gives maritime recipes that certain something. And Organic Vegetable Fond is not just an ideal basis for vegetarian sauces. Each batch of fonds is refined by the chef of the company Pichler himself. Fans of drinking broth find with Pichler not only plenty of variety, but also a lot of flavour. See for yourself.
