Dominos Pizzas You Can Only Find in France: La Savoyarde 
This spot for a new Dominos pizza was on the other night, and it made me realize that it’s so France specific. You wouldn’t find the French La Savoyarde pizza (topped with light Crème fraîche, Mozzarella, smoked fatty bacon, potatoes and a very strong smelling Reblochon cheese) in the U.S. just like you wouldn’t find the very American Bacon Cheeseburger Feast Pizza in France.
I suppose you wouldn’t find the “Orientale” in the U.S. either, which is topped with some veggies and “double merguez.” See the French Dominos Pizza List versus the American Pizza List.
Another silly bit of trivia I found was that you can order Côtes de Provence Rosé, an AOC wine, at any of the 136 Dominos in France. Yeah, there are THAT many in France!
tags: france, french, dominos france, la savoyarde, pizza
MOF Serge Chenet - A “Must Eat” Restaurant in Provence Friday October 03rd 2008, 2:54 pm
Filed under:
MOF Meilleur Ouvrier de France,
Provence,
cheese / fromage,
chocolate,
food and drinks,
people,
restaurants,
tips,
travel and places,
travel tip,
wine
Our MOF Discovery partners in crime, Chloé and Jacques, told us about an MOF Chef named Serge Chenet who just opened a restaurant near their bed and breakfast in Saint Laurent des arbres. We all, of course, HAD to go check it out and have dinner there. On s’est régalé. Absolutely no complaints here. It was divine, and we highly recommend it, not only for the most scrumptious dishes ever but also for discrete service, and very reasonable prices.
Les mises en bouches / starters
Brochette de boudin noir , sorbet de hareng sur canapé / blood sausage skewered wontons, herring sorbet with caviar on toast (there was a teeny triangle of lemon on top)
Soupe d’artichauds , parmesan agé et coriandre / artichoke soup with aged parmesan and fresh cilantro
Entrées / Appetizers
Duo de foie gras : poêlé à l’hypocras et sa figue rôtie , farcie à la figue / Foie Gras Duo: Seared slice of foie gras cooked in a mulled honey wine with a roasted fig, non-seared foie gras stuffed with fig
Duo de lapereau : Médaillons de Lapereau , feuilleté de lapereau / Leveret Duo: Medallions of Leveret (some people call these bunnies), puff pastry with leveret
Course principale / Main Course
Lieu jaune accompagné de purée de chou fleur sur un lit de mousse de cresson / Pollack with a puree of cauliflower in a bed of watercress mousse (more…)
