bleudauvergne

Gratin Dauphinois au Bleu Serves 4 as Side. potatoes heavy cream blue cheese of your choice grated allspice salt pepper Peel the potatoes and slice them thinly. Season with salt, pepper, and allspice. Plate half of the potatoes in a gratin pan, and cover with slices of the blue cheese, and then cover with the rest of the potatoes. Pour the cream over them and bake 45 minutes in a 400F or 200C oven for 45 minutes. Serve with fine slices of cured ham and pickles, or with barbequed steaks! Keywords: Easy ( RG1704 )

Can you give a price/kilo indication for this type of lamb in Paris? I tasted the pre-sale at a wedding not long ago in Brittany and even being wedding food could not spoil it. I am wondering what's a fair price for this so that I can be prepared when I start asking around in Lyon.

I would love to see photos of your dishes and see a discussion of what we should eat before these tasting events.

I overcame my fear and ate a horse steak (first time I ever tried it) during my second eG food blog when I went to eat at le resto d'Alice. I liked it. It tasted like good beef. Since then I've had it twice.

Nathan does bring up many good points to ponder upon. My question is what would be the restaurant equivalent of publishing a dish.

I was thinking the other day that the pastry is the most photogenic food item in the whole world. It encompasses so much meaning in addition to being something structural and sculptural, not to mention, when you have a little pastry, intimate. Let's post more photos here. P. Hermé's Kougelhopf Photo from a shop window when we were at a wedding in Brittany This tasted pretty good.

I ran across a bottle of Salgam in my imports shop a few days ago. I was making pickles and looking for interesting vinegars and this was in the same asile. I read the label and thought I might be able to use it in some kind of pickle making: "Juice of carrot, partially lactic acid fermented with yeast, salted" The cashier's curiosity was piqued (as it sometimes is in that shop since I'm always rooting through everything they have in stock in search of yummy things) and he asked me if I had ever had it before. He explained to me that this is a great drink that comes at different levels of spiciness, and it is really great to have before a meal as it stimulates the appetite. I got it home and drank the whole bottle in three days. It just tastes GREAT. I think this will be a great drink on ice during the summer. A little more research and I ran across the Wikipedia Entry and find out that it's fermented in Mulberry barrels and spiced up with turnip juice and all kinds of lovely things. Anybody else tried this drink and can you tell me anything more about it? Any Salgam stories?

I suppose the brining process tones them down a bit, which can have its virtues especially when including them in things like goat cheese souffles, however I am eager to get out and get some of the fresh ones now that Adam has mentioned them, to do some testing. Wow it sounds like a great way to treat a fish, hmm, marinades of all kinds are flooding my mind.. Does he mention brined or fresh? I understand they also come dehydrated but still green. Anyone have favorites?

Mmm, that sounds delicious. What is the name of it? Can I find it in a jar somewhere or should I make it at home? I have only had the brined version, in salt water. Tell me Adam, how do they differ? Should I go out and get some?

Most recipes are for sauces that include green peppercorns, for example a green peppercorn and roquefort sauce for beef, or in a reduction over sliced duck breast. I think they would be really good in a basic braised rabbit dish, and since pepper and goat cheese are so wonderful together there are a lot of combinations I can think of where I can combine them.

I would love to talk about green peppercorns, they are so delicious and I am dreaming up all kinds of uses for them. Rabbit, beef, terrines, dips sauces, spreads, accompaniments, garnishes for drinks, etc. Does anyone have any recipes that will put green peppercorns in the spotlight or even give them a supporting role?

Regal Magazine (April-May 2006 issue) has a weekend cave-to-cave itinerary in the Cote du Rhone. They recommend in the region: Vacqueryas - Domaine de la Ponche lodging 'spacious relaxing rooms, an address de charme' Double rooms from €110 04.90.65.85.21 Seguret - Domaine de Cabasse eating and lodging '14 comfortable rooms tastefully done and restaurant au charme fou' Dinner menu 27€ Double rooms from 87€ 04.90.46.91.12 Vaison -la-Romaine - Bastide la Combe lodging 'a welcoming B&B among the vines, ideal for discovering the region.' Rooms from 90€ 04.90.30.82.05 Sablet - Les Remparts eating Home cooked food on a pretty terrace (example: salade paysanne and rognons d'agneau persillé) 10€ and a wine list with nice choices from the region. They also have a list of must sees while on a wine excursion in the Rhone Alpes region: An permenant interactive exhibition involving all five senses on the winemaking at the Cave de Cairianne called the Parcours Sensoriel that is on the route Ste Cécile in the town of Cairianne - 04.90.30.82.05 A 6KM guided walk through the vines at Vacqueyras which they describe as passionnant and a way to learn about winemaking guided by the Syndicat d'Initiative de Vacqueyras, 04.90.12.39.02 (even if you don't speak French you could probably really enjoy this one just for the scenery) At the edge of Beaumes-de-Venise, on the route de Vacqueyras, you can see the 9th century Chapel Notre-Dame d'Aubane and it's historic bell, and take the time to stretch your legs on the magnificent walking trails behind the church. Also if you are passing through Vaison-la-Romaine, you can visit a fromager, one of the three women who possess the title of Meilleur Ouvrier de France, Josiane Déal, and her 150 varieties of cheeses. They also feature a nice selection of wines from the region. The place is called Lou Canesteou, 04.90.36.31.30 The Website called Inter-Rhone is recommended for a lot of information on the côtes-du-rhône. There you can find nine local wine tourism driving circuits (nice printable pdf files that also have English) that give the visiting hours, names, addresses and phone numbers of vinyards on each circuit. I particularly like the route between Vienne and Valence in the northern côtes-du-rhône region. I'm thinking about our wine weekends in Bordeaux, and was thinking that it would be convenient for you to have a portable phone to call the vinyards to see if they're taking visitors on any given day you pass through if you don't want to get too stuck to a schedule - Don't forget also that many tourist bureaus of the important wine towns will have listings of vignerons and the hours that they take visitors with sometimes a service to call ahead. Considering you only have 8 days to roll, You will have to really hone down and choose your towns carefully. Visiting a chateau with tour and taste usually runs an hour or two and can sometimes take as much as half a day, remember they sometimes give precise times for visiting which you'll have to work in. You'll arrive at a chateau and sometimes it takes some time to rustle up someone to take you on the tour, and you may also get stuck somewhere with someone who talks for a long time... Then there's the driving through the countryside which will be fabulous. And the eating. You might consider just sticking to one region for the full 8 days. If you do make it down to the Northern côtes-du-rhône region, remember that you'll have about 3 hours of autoroute driving for example from Valence back to Dijon. Whatever you do choose, you can always come back! My advice is not to try and pack too much into the trip - you're right, there is a whole lot to see.

I can certainly see how a super strong magnet could be a bad feature on a knife strip. Then again that aspect would eliminate danger from tornadoes. It's a fine line.

I have never had any trouble with my knife strip and never felt that the edge of my knives were in any danger. Can someone describe to me how a knife edge could be damaged in removing it from the strip? I also use my knife strip to hold up task lists when I am preparing more complicated meals. It's very convenient.

Phone number for the restaurant Paloma Beach 06230 SAINT JEAN CAP FERRAT 04 93 01 64 71

Nice looking meal, Elie. It is difficult to keep the pics snapping when you have guests to entertain. I raise my hand as a both first and second edition hoarder. I'll never let either of them go.

Saveurs No. 147 - April / May 2006 Amuse Bouches La Chronique de Vincent Noce: Vincent Noce’s commentary on the loss of France’s right to produce French ‘feta’ due to AOC of the Greek cheese. Agenda: Morue-es-tu? 25-28 May, Cod Festival of Binic. Foire grasse, 1-2 April, sausage festival in Langogne. La Gaule en Pays Celte 7-10 April, Wine and Gastronomy forum in Perros-Gueric. Picnic Chez l’Habitant, beginning of May, Open house for the farmers in Charteuse, they will give tastings of their products, answer questions, give demonstrations of their work. Printemps des Liqueurs, 21 May, The national liqueur syndicate renews their tradition to celebrate with this year’s theme: Savors, Sensations, Colors. Distilleries open all over France for tastes. Des bulles plein les yeux, April. Nuits-St.-Georges will be transformed into a fizzy wine amusement park. Epoque: New French cookbook in the Japanese language, New on-line wine order service, Fauchon throws their weight behind a new line of olive oils, Lafayette gourmet expands their bio section, Ooshop improves produce quality measures, Macon celebrates their wines 21-23 April, 31 may is the deadline for a cake recipe contest sponsored by Sophie Dudermaine, Brunch at the Ritz gets a write-up, New restaurant run by a disciple of H. This in the Paris 5, Recipe book to match vegetables with emotions, Gourmet dish kits from Monoprix (where have we seen this before?). La table du mois: À La Grange Batelière, 75009 Paris. 01.47.70.85.15. Menus 25-30 €, Carte 45 € Restaurants valeurs sur: Le Moulin de Martorey, Saint-Remy 71100 Chalon-Sur-Cher. 03.85.48.12.98. Menu 39-51-81 € L’Aiguière, 37 bis rue de Montreuil, 75001 Paris. 01.43.72.42.32. Menu 29 € Le Relais des Cinq Chateaux, 24220 Vezac. 05.53.30.30.72. Menu 53 € En vogue: Drôle endroit pour un rencontre - Paris 18e / Restaurant Nataly, 52330 Comobey-les-Deux-Églises / Parcours, 06950 Falicon / Le Sens, Paris 8e / Shanghai Café, Paris 6e. Exquises gourmandizes: All chocolate: Book by Christophe Felder, Lenotre, April’s fish and a new book by JP Hévin, Cute Russian chocolate dolls at Lafayette Gourmet, Black Diamond in a jewel box by Fauchon, P. Hermés book PH10, Chapon Easter eggs, Chocolate origami by À la Mère de Famille, Paris 9e. Escapades: Take a break in Corsica. Newly renovated guest houses in Sartène, Celebrate Mozart in Austria wher it is the year of Mozart. Brief: Prize winner of P. Tattinger award in Carcassone, musical cruises in Copenhagen, Spring in Martinique. Features Soufflé n’est pas jouer. The Souffle has a reputation for being difficult, here recipes for both hot and cold soufflés at many levels of difficulty. Photos Valéry Guedes, Recipes and stylism Sophie Dwernicki. Soufflé aux trois fromages Soufflé à la roquette et au fromage de brebis, confiture de cerises moirés Souffles froids à la ricotta et au speck Souffles de petits pois à la menthe Souffle glacé au fromage blanc, graines de pavot, et citron vert Invitation: Cuisiner en Herbes. When the very serious doctor Jean Philippe Derenne takes off his white coat, he trades it for gardening clogs and a cook’s apron. A stroll through the five senses from the garden to the oven. Text Emmanuel Giraud, Photos Maurice Rougement. Oeuf poché au vinaigre de violette salade d’herbes Mousse glacée au cassis Cote de veau au beurre de plantain et petit légumes Variations Saisonnières. Easy, rapid, and original, what more can we ask from these 8 combinations, for the weekend, during the week… Photos Pierre-Louis Viel, recipes and stylism, Valéry Douret (but wait, there's only 6!) Salade de carotte et Mimolette à l’orange Courgettes grillées aux pignons et vinaigre balsamique Fricasée de pintade aux petits pois cremeux Porc grillé mariné au soja Brownies au gingembre et noix de pécan Mini-pizzas aux fruits rouges et Mascarpone Éric Guérin: With his buccaneer spirit, his passion for hunting and fishing makes a mark on his path to expression of his style. Beignets de langoustine à l’aigre-douce Tajine de lotte au pamplemousse Saumon – Questions pour un champion. We’re not quite sure where Salmon stands these days. Where has it come from and where is it going? Can we eat it in confidence? We have climbed the barriers to reach the source and investigate. Text Sophie Brissaud, photos Bob Norris, recipes and stylism Corrine Bonnet-Morin. Ceviche de saumon lait de coco et citronnelle Saumon cru sur mangue rôtie Beignets de saumon au citron vert et filaments de piment Parmentier de saumon et purée de fèves Saumon en croûte d’épices Petits rôtis de saumon à la viande des grisons et poivrons rouges croquants Le gratin de la pate. The packet of pasta has a story – that of savoir-faire to discover in Italy, in the Abruzzes. Text Aymone Vigiere d’Anval, Photos Sabine Leroux, Photos of recipes and stylism Marianne Paquin. Tagliolini aux poires gorgonzola et basilic Tagliatelle et nage de légumes nouveaux au safran Voyager Marseille : the little world of the old port : Outside of the clichés on postcards, the old port in Marseille is where the ancient Phoenician heart still pounds. A stroll, colorful and muted at once shows that Pastis and fishermen aren’t the only thing to see. Text Jean-Louis André, Photos Eric Morin, recipes and stylism Jean-François Mallet. (with carnet de route and list of adresses) Pieds paquets Daube provençale Poele de supions au pastis La route des Abers : The fjords of Brittany! Voila the beautiful surprise of the north Finistère coast. A trip through a countryside that we thought we knew; a country that shows us many marvels along the way. Text Gilles Pudlowski, photos Jean-Daniel Sudres, stylism Christine Lacour (with carnet de route and list of adresses) Chaud froid de torteau et pomme de terre, vinaigrette de figue aux herbes Filet de bar aux artichauts Kouign-Amann Cap Vert, d’une île à l’autre : All along Senegal, the Cap Vert islands compose a mixed and multi-colored island group. From the effervescence of the markets, to green valleys or along volcanic landscapes, the endearing and authentic islands. Text Jean-Emmanuel Richomme, photos Jean-Daniel Sudres. (with carnet de route and list of adresses) Cachupa Beignets de banane Gâteau de maïs Les Graves, Du cote des blancs : Its established image aside, Bordeaux is not restricted to reds. The Graves appellation, neighbor of the prestigious Pessac-Léognan, possesses its own personality and gives birth to elegant whites. Text Aymone Vigière d’Anval, phtos Valéry Guedes. (with tasting notes of various wines and carnet de route) Cuisiner A pinch changes everything – Salt. The only known mineral condiment, salt is found both in the sea and on land. Flavor lifter, leaving salt out of a dish can be unpleasant. Cuisse de canard confite en croute de sel 100% natural, Yougert. What’s white, creamy, full of nutrients, and accompanies us through childhood? Natural yougert, of course! Soupe glacée de concombre au yaourt Mini-brochettes d’agneau, sauce yaourt, menthe et ail Yaourt-shake banane gingembre Two recipes from a beginner. Boulettes de bœuf au gingembre Biscuits aux amandes Gourmand Liban Bump into the jet-set from Beirut at the organic market, prepare a Kebbeh, the Lebanese have much more exciting things to discover than sunbathing! Text Dominique Lesbros, photos, Marie-José Jarry Kebbeh de poisson Thon cru à la canelle Coté caves : With Spring having already pointed us in the right direction, a list of wines that already evoke the sun. This month recommendations good bottles with price range and winery information for examples of : Fronton, Saumur Blanc, Muscadet Sévre et Maine, Bordeaux Blanc, Corbières Blanc, Montlouis, Listrac-Médoc, Cotes du Roussilon Villages, Cadillac, Duval-Leroy. Coté Alcools : Rum, all kinds. Commentary and price range on : Bologne, Neisson Réserve Spéciale, Mount Gay Eclipse, Ron Botran Etiqueta Blanca, Ron Botran 8 Ans, Matusalem Clásico 10 ans, Rhum Paille J.M, La Guildive – Père Labat – Distillerie Poisson, Mount Gay extra old, Ron Botran Zacapa Centenario 15 ans. Cuisine et Tendance : Animal themed tools and vessels by Alessi, vega, brandt, la Chaise longue, and more new things to buy from Point a la ligne, Magimix, Virages, Alpac, VIPP, Siemens, Miele, Kenwood, and Laguiole. Selected recipe cards (from bulleted recipes above). (please PM bleudauvergne with corrections)

I have an itty bitty kitchen like yours and we chose a smaller dishwasher (for 8 place settings instead of full size), full size cooktop and oven, and did not choose the big fridge - we went smaller which is standard in Europe. The oven would still be considered a bit small but it does just fine. Having all the burners for me was essential to being able to cook properly, as well as a good sized real oven where I can bake and roast normally. We went with a contemporary vitroceramic top for both workspace and lack of gas connection, and I love it as much as I did gas (plus being able to mince and chop on one side while cooking on another is good in a small space). The fridge could actually be smaller than it is, and we'd be happy. I live in the city and don't really stock up though.

Régal Magazine's shopping basket list for April/May: Fish: La Langoustine, la lotte, le maquereau, le merlu, le saint-pierre, la seiche, la sole, le turbot. / langoustine is a big crawfish like lobster, burbot, mackerel, merlin, John Dory, cuttlefish, sole, halibut. Meat: l'agneau, le lapin, le veau de lait / lamb, rabbit, milk-fed veal Vegetables: l’ail nouveau, l’artichaut, les asperges, les carottes, le cresson, les épinards, les fèves, les fines herbes, la frisée, les morilles, les mousserons, les navets primeurs, l’oignon nouveau, l’oseille, les petits pois, le poireau nantais, les pois gourmands, les pommes de terre nouvelles, le pourpier, les radis roses, la roquette, la salicorne / New garlic, artichoke, asparagus, carrots, watercress, spinach, fresh favas, parsley chevril and chives, chicory lettuce, morels, … , spring rutabagas and turnips, new onions, sorrel, peas of all kinds, leeks, new potatoes, purslane, new radishes, arugula, glasswort Fruits: la fraise, la fraise des bois, le kiwi, la mangue, la rhubarbe / Strawberries, cultivated and wild, kiwi, mango, rhubarb. Cheeses: le camembert, les chèvres, la crème fraîche, le fromage blanc, le livarot, le saint-marcellin

Régal, No. 10, April-May 2006 Edito. Mise en Bouche: Chantilly noire aux crevettes roses : A visually suprising savory chantilly recipe. Courier des lecteurs: Concours des recettes : Readers recipe contest winner is Petits parmentiers de tapanade, plus letters to the editor Bruits de casseroles: Actualités à grignoter : News : Kits for complete dishes, Adrias’ Fast Good, Starcks new designs, reviews of new products, chocolates, quick restaurants in Paris, a Cahors for the masses that the Japanese adore, Restaurant in a moving double decker bus in the Marne, Internet : web radio, fooding lottery, pedaling through potato country, food festival in Paris in May, Chapon brand chocolate Easter eggs, home grown sprout kits, orange juice for unicef, new Iberico Ham stall at Lyon’s les Halles, vinegar biscuits and candies, salted butter with seaweed from Brittany, new Liqueurs tasting in May, new wines in chic bottles, beautiful market carts, new café in Paris, Monoprix gourmande has a new jam. Batterie de cuisine: Les moulins a poivre : Pepper grinders reviewed, plus the microplaner, a new product to clean your deep fryer, a rice steamer. Shopping: Vaisselle et ustensiles aux couleurs pastel : Pastel colored dishes and utensils Feuilleté: Les meilleurs livres du moment : The best new books : Filip Verheyden’s tow volumes, La Base and Le Produit / Les Coteaux du Languedoc by M. Medeveille / Manuel pratique de la cuisine by Jeni Wright and Eric Treuille / So Good, des céréales de l’entrée au dessert by Domitille et Michel Langot / Le monde des tajines by Naïma Zeghloul. C’est la saison. - seasonal list updated on the April Thread Here. Come join us to discuss. Un produit et trois recettes: La roquette : One product three recipes, arugula Un produit et trois recettes: l’Agneau : One product three recipes, lamb Un fromage de saison: la baratte de chèvre : Seasonal cheese Un produit rare à découvrir: les cerises d’Ixtassou : A rare product to discover Menu de saison. Entrée: Asperges panées au parmesan Plat: Filets de bar à la crème de morilles Dessert: Iles flottantes à la rhubarbe Ma recette qui bluffe. Fred Chesneau et ses mille-feuilles de saumon Marion Chatelain et son Camembert poêlé au pain d’épice Marianne Magnier-Moreno et son risotto aux fraises Recettes Rapides. Que faire avec ? Les tomates en conserve : What to do with canned tomatoes Que faire avec ? Des artichauts surgelés : Frozen artichokes Feature Articles. Les légumes primeurs - Text & recipes Gwenaëlle Leprat, photos Akiko Ida Frais, colorés, vitaminés : Les premiers légumes de printemps chassent l’hiver de nos assiettes. Des saveurs tendres qui inspirent à Frédéric Anton, le chef de Pré Catalan, des recettes surprenantes. : The first vegetables of Spring are chasing winter away from our plates. The tender tastes that inspire Frédéric Anton, the chef of Pré Catalan, suprising recipes. Les Poivres - Text Julien Fouin, recipes Gérard Vives, Photos Élie Jorand Dossier : Ne parles plus du poivre mais des poivres ! Vert, noir, blanc, rouge, longue, à queue… Gérard Vives, grand spécialiste dans ce domaine, nous fait découvrir la richesse de ces épices de rêve et leurs saveurs méconnues. It’s no longer pepper, but peppers ! Green, black, white, red, long, … Gérard Vives, pepper specialist, helps us discover these dream spices’ treasures and unknown savory delights. La Cuisine de la Reunion - Text Régal staff, recipes Juanito Boyer, Stylist Catherine Smedts, Photos Allison Harris Vanille, epices, et Piments, à la réunion, la cuisine décline les parfums exotiques. Voici des recettes colorés pour voyager dans l’assiette. A déguster avec les rhums “Arrangés”. Vanilla, spices, and peppers- on the island of Reunion, the cuisine drips with exotic spices. Several colorful recipes to take us there at our own tables, along with some ‘specially home made rum drinks. Secrets de Chef - Text Nathaly Nicolas-Inniello, photos Pierre Javelle Bayaldi d’aubergine : Le tour de main de Yannick Alléno. Chef du Meurice, à Paris. Recipe for Bayaldi d’aubergine, the masterpiece of Yannick Alléno, Chef of Meurice, in Paris. Un Plat, Un Restaurant. Ragout de porc aux cocques de Baratin, à Paris. Cabillaud roti, sucestte d’encornet de La Cape, à Cenon À Boire. Vins de Stars : Jean-Louis Trintignant, Carole Bouquet, Francis Cabrel… le show-business investit de plus en plus dans les vignes. Dégustation par deux des meilleurs sommeliers du monde. Wines of the famous : Jean-Louis Trintignant, Carole Bouquet, Francis Cabrel. Show business is investing more and more in wine. Comparisons of wine tasting notes by two of the best sommeliers in the world. Cotes du Rhône Villages, week-end de cave en cave : Suggestion d’itinéraire pour une balade dans les vignobles autour des dentelles de Montmirail. Cotes du Rhône Villages, weekend in the wine cellar. Suggested itinerary for a tour through the wineries of the Montmirail region. Échappée gourmandes. Le whiskey en Ecosse : Reportage dans les l’île d’Islay, qui attire chaque année au mois de mai des milliers d’amateurs de malt. Whiskey in Scotland : Report from the Isle of Islay, that attracts thousands of malt enthusiasts each May. Insolite : Chanvrette, ortillette, frenette… Avec ses plantes, Jean-Claude David crée des boissons pétillantes, réellement stupéfiantes. Otherwise controlled Herbal plant drinks – with a type of cannibis and other herbs and leaves, Jean-Claude David creates a soft drink that oscillates between a cider and a low-alcohol beer. 16 Pages Pour Mieux Consommer. Toute la vérité sur les laits : Everything about milk Enquête sur les guides gastronomiques ? : The case of the gastro guides ? Banc d’essai : Quel camembert choisir : Which camembert to choose Produit d’ailleurs : Le riz “venere” noir : A black rice in the Italian venere style has been developed in China. Produit de terroir. Le vin de fraise : Strawberry wine À découvrir : La sauce au piment basque : Hot sauce coming from the Basque country Fiches Détachables : Cuistots en herbe : Deux recettes pour les enfants : Recipes for kids La liste des courses : Les ingrédients de 18 recettes à glisser dans le porte-monnaie. Punch-out mini shopping lists for 18 of this issues recipes to slide into your wallet. Very convenient. Index des recettes : Recipes in this issue Entrées Achards de citrons Achards de légumes Asperges panées au parmesan Aubergines et chèvre rôti Bayaldi d’aubergine Bayonnaise Beurre au poivre vert Bonbons Piment Camembert poêlé au pain d’épice et a la compote de mangues Chantilly noire aux crevettes roses Cocotte d’artichauts au chorizo Mille-feuille mozza-rucola Mille-feuilles de saumon à la danoise « picada » de roquette Radis rougess et vinaigre aux aromates Rougail de tomate Royale d’oignons, creme de petits pois Samoussas au thon Soupe tomate-fraise Tartine méditerranéenne Plats Agneau à l’orientale Agneau braisé à la menthe Cabillaud rôti, sucette d’encornet Cari de crevettes au baies roses Carottes confites en cocotte, caramel au pain d’épice Côtelettes d’agneau vert pré Emince de poulet à la crème Filets de bar poêlés à la crème de morilles Filets de maquereau a l’émulsion de persil Fricassée de tomates aux œufs safranes Frites de polenta Gambas caramélisées au jus d’orange Navets primeurs à la cannelle, fanes frites Paleron de douze heures au vin rouge « Pappa » à la tomate Petites pommes de terre en robe et févettes à la fleur de thym Porc aux trois merveilles Pâtes à la roquette Poulet massalé Purée d’artichauts, rouget poêlés Ragoût de porc aux coques Risotto aux fraises Risotto noir Seiches poêlées aux artichauts Tartelettes biquette Desserts Iles flottantes à la rhubarbe Mousse de citron Salade de fraises Sirop au poivre noir Sucettes chocamandines Tarte aux mangues et à la vanille Bourbon Contributors : Arlette Sirot Régis Cailleau Photographe : Akiko Ida (please PM bleudauvergne with corrections)

How was your dinner at La Machonnerie? Are you focusing specifically on dining in Bouchons? It is difficult to choose in Vieux Lyon, since the neighborhood is very tourist oriented. If you look at the menu, one indicator for a place serving up the real thing is if they serve Bobosse andouilette, whch is a local high quality artisan andouillete. Seeing that on the menu means they are serious. If the menu features 'crepes' predominantly on their menu, you're definitely in a tourist trap. The place where you had a bad experience is notorious for their sullen and sometimes confrontational service staff. They stay in business because in the Spring and Summer they have some nice outdoor seating that attracts a steady flow of tourists.

This evening I heard the announcement on the national news here in France: Mari Tanaka, chef chef pâtissière of Alan Ducasse's Plaza Athénée has won the French dessert championship held today. The young Japanese woman, who has been working in the restaurant for two years, won the competition with her "Crousti-fondant aux agrumes et sirop d'érable" (citrus and maple syrup 'crousti-fondant').

You might try some soups, split pea? I might also do corn bread made on the griddle if you don't have an oven.

John, the masa post just made me think I just have to go to Mexico. I Just have to go. That's all. And it was cruel to put the table of tortillas just after that. Not fair at all. I imagine as you watched and learned how all of these basics are done, your appreciation of everything you saw and ate must have exponentially shot up with each passing day. Like mine is with this thread. I didn't think it possible.

Classic combination that never fails to please. There are so many types of white beans, the one that are that big in France here are called Soisson type but that name comes from the place where they are grown. Considering the type of eating I'd say they were maybe a type of fava bean, or a cannellini? Delicious looking meal - I simply adore cured meats. Thank you for sharing that meal with us! You certainly had no trouble filling up the private room right away! Love the family style service of the dishes too.