@Weezilou I am thinking it is French. I was only able to snap a couple frames before Jeff said I needed to put the veggies in the pot. Luckily one turned out.
The beautiful colors and shapes of this shot really caught my eye. And yes, Mirepoix is French, but the question made me want to know where it comes from...heres' what I found: "Though the cooking technique is probably older, the term mirepoix dates from the 18th century and derives, as do many other appellations in French cuisine,[1] from the aristocratic employer of the cook credited with establishing and stabilizing it: in this case,[2] Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix (1699–1757), French field marshal and ambassador and a member of the noble family of Lévis, lords of Mirepoix in Languedoc since the 11th century.[3] According to Pierre Larousse (quoted in the Oxford Companion to Food), the unfortunate Duke of Mirepoix was "an incompetent and mediocre individual. . . who owed his vast fortune to the affection Louis XV felt toward his wife and who had but one claim to fame: he gave his name to a sauce made of all kinds of meat and a variety of seasonings." Funny, eh?
