The street markets in Paris will ruin me sooner or later, financially. But this morning, I couldn’t resist to a perfect daurade that I turned into a simple and noble French dish.
I often think about how privileged France as a culinary country is. The two oceans alone – the Mediterranean to the South, the Atlantic to the West – are an endless source for excellent ingredients. I just prepared some excellent palourdes, hard clams.
I confess that I’ve spent half of Holy Friday cooking. I actually don’t know whether that’s considered a sin by our Christian authorities (I guess so). To defend myself, I would argue that it was all about fish. I even created an original dish of my own!
Don’t call a lamb from the lovely French region of Lozère just another lamb. It really is much more and you can taste it. Forget about those deep-frozen guys shipped around the world from New Zealand (nothing against NZ!). A Lozère lamb, nicely prepared, will offer rare culinary pleasures, amazing texture, and a sound taste. I cooked this one in the oven – a lamb shoulder from a Parisian expert butcher in the tiny Rue du Pas-de-la-Mule – for five […]
I’ve been out of Paris over the week-end, we’ve visited a dog breeder’s farm in the Sologne region to find us a new flat coated retriever but our short trip happened to turn into a culinary excursion, too. We roamed close to Aubigny-sur-Nèr, that’s very close to the banks of the Loire, so close, in fact, that we had to fight some inundations on the way.