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BonVivant

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    Age is of no importance unless you are a cheese... (!)

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  1. BonVivant

    Lunch 2019

    Last lunch in Chefchaouen. The other tagine was chicken. My lunch at home. Matjessill is Swedish-style herring with eggs and cream. I added beetroot and grated salt-cured yolk.
  2. BonVivant

    Dinner 2019

    Took a local bus to Tétouan through the Rif mountains. The height wasn't the problem, it was the endless bends and impatient, reckless driving - an Olympic sport in Morocco. Face was still drained of blood by the time I sat down to eat lunch. Couscous always comes with a savoury sauce. Was pleasantly surprised that I could order a beer, my first in days. Lamb skewers. Nice but could not compete with grilled meats in Fez. In fact, Fez excels at too many things. Mint tea and coffee, night or day it doesn't make any difference to Moroccans. My 2 dinners at home. French "label rouge" free-range corn-fed chicken, poached in the oven. Ate some of the meat with chilli garlic sauce and greens. Some broth was used in this. And the leftover meat.
  3. BonVivant

    Dinner 2019

    Happy to eat my "bland" food again. Store-bought potato dumplings to test once and for all. They are all uniformly shaped, whereas my own is not nicely shaped but tastes far better. Potato dumplings with Sauerkraut and Speck. One of my all time favourite meals. Simple, good and soul-satisfying.
  4. BonVivant

    Lunch 2019

    Lunch in Chefchaouen, Morocco. At home now. I always miss this the most when not at home. Lost 3kg on this holiday. Also lost weight after returning from Korea and Japan but 3kg is a new record for me. Everywhere I go, everything I do, everyone I know there's no one like you, cheese!
  5. BonVivant

    Lunch 2019

    Not really sure. Morocco is a big producer of tinned anchovies and sardines. Many eateries have sardines and anchovies on their menus. The price is sweet, 25 dirhams (2,50 euros). Costs up to 6,50 euros for the same plate in Portugal and Spain!
  6. BonVivant

    Lunch 2019

    Two lunches. Moroccans eat at low tables surrounded by cushions. Just be glad you get cutlery, even if it's melted dirty paring knives. They use the same mesh wire clamps for fish and meat.
  7. BonVivant

    Lunch 2019

    I have moved on to Chefchaouen in the Moroccan Rif mountains. Vegs are stored on shelves by the entrance.
  8. BonVivant

    Lunch 2019

    Real merguez in Morocco has spices, chillies, harissa. Not red colouring, as told by the grilled meat shop's owner. It has an intense red colouring which does not turn ghastly brown like the meh-guez sold at home. Moroccans are big meat eaters. This plate is already a lot for 2 persons but for them it's only enough for 1. Smoke everywhere. Owner uses the table on which customers eat as his work surface. Space is extremely tight in the medina.
  9. BonVivant

    Dinner 2019

    Ordered a day in advance. Secluded table reserved for us introverts. A typical fountain in Morocco, now is part of the restaurant though it's no longer in use. @Paul Bacino, they are everywhere in Morocco at the moment, nobody wants to touch them for the same reason. Orange/mandarin-laden trees are also everywhere but no one reaches up to pluck one. The latter is not for eating, that's why.
  10. BonVivant

    Dinner 2019

    Pigeon pastilla ("pie") ordered a day in advance. Also, some fruits (at different times). "Prickly pear". The inside. Stains everything and has quite a few seeds.
  11. BonVivant

    Lunch 2019

    There are many grilled meat shops in Fez but each has its own spice mixes, atmosphere and personality. Sometimes I just eat snacks for lunch. Spices in the broth. One little bowl is gone in a minute. Three is just right. Broth alongside. Snail man.
  12. BonVivant

    Lunch! What'd ya have? (2018)

    The restaurant has a rooftop terrace where I had my lunch. Chicken and preserved lemon. Inside was full (and beautiful).
  13. BonVivant

    Lunch! What'd ya have? (2018)

    Lunch in Azrou on an excursion to the middle Atlas. I thought it was just vegs but deep inside there's beef. Lamb and merguez. My food being cooked. Looks very "modern" and "clean" here, though not a common sight.
  14. BonVivant

    Dinner 2018

    Dinner in the dark again, literally. I have brightened the photos considerably. Meatball tagine, broad bean soup and couscous with some sweet fruits. Kitchen is directly in front of me behind the screen and the only light. To my right. In reality it's dark as a toom.
  15. BonVivant

    Dinner 2018

    Dinners in the dark. Had to do it once, camel burger. "Gamey" but not as strong as yak burger in Lhasa. Don't care for both. This restaurant is run by a cooking school. Employees are "millennials" and serving style is hipsterish. All vegetables, plus some teeth-meltingly sweet things on the same plate. Morocco's most typical soup. Pigeon pastilla ("pie") is a formal speciality of Fez which has to be ordered in advance. Chicken version is less formal and easier to find.
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