I guess you would call that a melding of cultures.
I grabbed this camembert in the market the other day to try and found that it was pretty tasty, so I thought I’d recommend it to you. It’s an AOC cheese from Normandy’s E. Graindorge, made with raw milk (lait cru), and hand ladled, if that makes a difference (I’m not sure). To me, camembert is not camembert without being made with raw milk. It tastes so much better. A warning: it can, however, emit a funky smell in the fridge but don’t be afraid, it’s all good.
Filed under: cheese / fromage,daily life,food and drinks,news,shopping,tips
After having left the south of France for Burgundy, finding cheddar cheese where we live was ambitious if not impossible. We’d resort to grabbing a huge block of it from Phillippe Olivier in the north of France. Of course, that meant that we’d have to drive a long seven hours to get there. (Nevermind that I could visit my in-laws at the same time!) Now, it’s a little easier, seeing that I’ve stumbled upon Seriously Strong Cheddar cheese (from Scotland) at a nearby supermarket, which is part of a huge chain.
For an industrially produced cheese wrapped in plastic, it’s actually pretty good. It’s crumbly, which supposedly means it’s a high quality cheese. (Info I’d gotten from a cheesemaker in Vermont). The one I bought said it was aged for 12 months, and while its brand name claims it’s strong, I didn’t find that it was particularly strong at all, but that’s okay it tasted good. I’m not fond of when the cheese is so sharp, it stings the palette in your mouth. In any case, this will be good for cheeseburgers, Mac n Cheese, Cheddar Cheese scones and just with bread or whatever, when you’re looking for variety away from the home grown French cheeses.
By the way, mature hard cheeses (Mimolette, Comté, Beaufort, Tome de Savoie, etc.) develop their sharpness in flavor because of the millions upon millions of dust mites inside them (not just on the rind). In fact, many of the master cheese makers trade these microscopic bugs, which has been a well-hidden trade secret for a long time…and for obvious reasons!
Filed under: cheese / fromage,cultural differences,daily life,food and drinks,products,restaurants,tv and movies,wine
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.
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!
Filed under: cheese / fromage,chocolate,food and drinks,MOF Meilleur Ouvrier de France,people,Provence,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…)