I confess that I’ve spent half of Holy Friday cooking. I actually don’t know whether that’s considered a sin by our Christian authorities (I guess so). To defend myself, I would argue that it was all about fish. I even created an original dish of my own!
Don’t call a lamb from the lovely French region of Lozère just another lamb. It really is much more and you can taste it. Forget about those deep-frozen guys shipped around the world from New Zealand (nothing against NZ!). A Lozère lamb, nicely prepared, will offer rare culinary pleasures, amazing texture, and a sound taste. I cooked this one in the oven – a lamb shoulder from a Parisian expert butcher in the tiny Rue du Pas-de-la-Mule – for five […]
I’ve been out of Paris over the week-end, we’ve visited a dog breeder’s farm in the Sologne region to find us a new flat coated retriever but our short trip happened to turn into a culinary excursion, too. We roamed close to Aubigny-sur-Nèr, that’s very close to the banks of the Loire, so close, in fact, that we had to fight some inundations on the way.
In the world of cheese, pyramids normally don’t speak of exotic places but of comfy, cozy ones like the Parc naturel de la Brenne stretching in the middle of nowhere, not far from France’s geographic center that is. I haven’t been there in person, so I can’t tell whether the descriptions are true that this was a “land of a thousand ponds”. What I can say is that the park gives home to the smallest Appellation d’Origine Contrôlée of French […]
Here comes another high representative of the rustic Auvergne region, I very much like the description of its smell by my colleagues from the Eyewitness Companions who call it “old, the smell of a dark and humid cellar, of rye straw, and of mould”. The then Marshal of France, Henri de La Ferté-Sennecterre, a native from Auvergne, brought it to the royal table of Louis XIV in the 17th century (amongst other cheeses from his home country) – and it has […]
Today’s cheese is made south of Troyes, not too far from Paris after all, I very much like the Eyewitness Companions’ judgement that it “melts in the mouth like light snow”. That is true, actually, it is a cheese only poets could accurately describe given its many astounding features and flavors and textures. A native from Burgundy and the Champagne region, it’s a grand old French classic cheese with a long, long history. Chronicles from 1362 mention it first and […]
In the year of the Lord 1381, when the conclave was sitting in Avignon to elect a new pope, the clerics ordered 15 lumps of this cheese, made high up in the Savoy mountains. It was already famous back then, imagine, a dairy product from the alps with a history of more than 300 years – which means that we today talk about a cheese with origins dating back over a thousand years. Louis XIV, the splendid “sun king” was […]