At least it was. Even that is changing. Unfortunately.
Luckily I've managed to transmit that love of and respect for cuisine to my children, and through them to the next generation. That makes me happy.
People ask me what makes a French meal. How is it different from a meal in America? So I'll try to tell you.
The above is a five-course meal. (It so happens it was Sunday, and lunch, which used to be the major meal of the day in France.)
|Medals won by my butcher|
After that in France comes the salad. I added a touch of Americana with the tomato, again for color, because a French salad for this course would be just that: only a salade, meaning some form of greenery, in this case roquette (arugula). At the green grocer’s, I'd asked for only a fistful and he didn’t flinch or gripe. That’s something I like here in France: you can buy small quantities, fresh, and no one minds. That way there’s nothing thrown out because it’s gone bad in the fridge. With a little homemade vinaigrette, the salad was delicious. And making it yourself is easy and quick, plus inexpensive and better for your health. You can always make extra and keep it for several days, even outside of the fridge.
Then comes the cheese. This particular one is from a neighborhood shop specializing in products from the Auvergne region of the Massif Central. It’s a Laguiole (pronounced lah-yul) from Laguiole, the same town that makes the knives which have become all the rage in the States. The cows are taken up to the hills in late spring and left there until September. So this cheese is a seasonal product of the summer. That’s why every bite tastes of flowers and fresh grass... to which no pesticides are applied because no one farms that area. The cows keep the weeds down and everyone’s happy.
After all, there’s always tea time.
P.S. All this took only a half hour to prepare and cook. And all very healthy. Except maybe for the tart, although it was made with fresh peaches, so...
Boucherie Jacky Gaudin
triperie / volailles / charcuterie
50 rue des Abbesses; 18è
Aux Produits & Saveurs d’Auvergne
maison familiale fondée en 1925
Charcuterie - Fromagerie
Arrivage direct tous les jours
23 rue Lepic; 18è
Boulangerie Pâtisserie Parisse
9 rue Ravignan; 18è