In France and in French cuisine, Parmentier is code for potatoes.
Find a dish adorned with that name and it’s bound to feature potatoes as its main ingredient. Antoine Augustin Parmentier, after whom such dishes are named, is somewhat of a hero when it comes to the potato in France. He was the man who, back in the late 18th century, was chiefly responsible for popularising the consumption of potatoes in that country. These days in Paris you’ll find an avenue and a metro stop which also bear his name. What’s more, if you’re a potato head like me, you’ll skip the Eiffel Tower and pay them a visit instead.
Avenue Parmentier, 11th Arrondissement, Paris
“I like to eat my food, not smell it.”
My 18 year old niece was objecting to the liberal application of herbs on food of any kind.
Rosemary she found particularly objectionable. “Makes things taste all planty”, says she. Well yes, I suppose it would.
I think I can safely say that it not had not occurred to me that a “planty” taste was something to avoid. I forget that copious amounts of herbage may not be to everyone’s taste, being firmly of the opinion that a handful of fresh herbs can do a lot to enhance most things. Like potatoes.
My very own parsley, sage, rosemary and thyme