Many of us are looking forward to our annual migration to France (amongst other destinations I should hastily add). One of the delights of France is of course the food and I am personally anxious to sample as many delights as possible (particularly in North Brittany). Amongst the foods I enjoy are Croissons, Pain au Chocolat, Moules a la creme, Fruits de mer, snails with butter & Garlic, whole crab with bread & Muscadet, & Crepes for a start, but what worries me are the dishes I don't know about which I might never discover without your help. So please can we have your suggestions !!
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Croissons, Pain au Chocolat, Moules a la creme, Fruits de mer, snails with butter & Garlic, whole crab with bread & Muscadet, & Crepes for a start
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Blimey - that's a sizeable starter!
Sometimes I go with a dictionary. Sometimes I pick something at random from the menu & cross my fingers. Or sometimes just look at plates going past & order "la meme". But you've got me rather peckish now...
__________________ Black Sheep. Not black, but sometimes sheepish
Among my favourites, Langoustines
you can buy them alive, take a few litres of water, add ground pepper and salt and bring to boil - put the langoustines inside - when water starts boiling again pour off the hot water and replace with cold water, just to stop cooking. It should be between 1 minute and 1.5 minutes of cooking time, no more otherwise they will turn chewy.
You can then eat them with mayonnaise, though I prefer to dip them in a mixture of olive oil, a few drops of lemon juice, salt and pepper. It could hardly be simpler. It's better to open them with your hands and some tools rather than with your teeth, it might hurt for a few days afterwards..
Among seafood in northern brittany, some people rave about Ormeaux
they are rather expensive though, say 30-60 euro a kilo at local fish stalls depending on size; it's a peculiar taste, love it or hate it kind
Among desserts there is the traditional cake Kouign Amann: seems like half a kilo of butter, half a kilo of sugar, a tablespoon of flour and then you go [img]/forums/images/graemlins/grin.gif[/img] well if you like croissants..
We also are doing north Biscay and I will be looking for Bresse chicken, not native to the area but definitely a must try. Would also like to try a French Bouillabaisse but we might not get south enough for an authentic one [img]/forums/images/graemlins/tongue.gif[/img]
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The pessimist complains about the WIND: The optimist expects it to CHANGE: The realist adjusts the SAIL
Among my favourites, Langoustines
you can buy them alive, take a few litres of water, add ground pepper and salt and bring to boil - put the langoustines inside - when water starts boiling again pour off the hot water and replace with cold water, just to stop cooking. It should be between 1 minute and 1.5 minutes of cooking time, no more otherwise they will turn chewy.
You can then eat them with mayonnaise, though I prefer to dip them in a mixture of olive oil, a few drops of lemon juice, salt and pepper. It could hardly be simpler. It's better to open them with your hands and some tools rather than with your teeth, it might hurt for a few days afterwards..
Frae Bonny Scotland's North Sea [img]/forums/images/graemlins/grin.gif[/img]
French Food
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