Not far from the city of Toulon, about an hour west of Nice, a group of French ladies meets up every week to improve their English. Long story short, some of us here in Léran had them and, in some cases, their husbands here to stay with us for a weekend in March. Entente cordiale in action. A terrific opportunity for all of us to get to grips with the others' language.
Now it was our turn.
moules and oysters.
soupe de poissons with its classic accompaniments of toasted baguette, rouille (a fiery mayonnaise) and grated cheese. Perfumed with anis, the soup is made from tiny fish cooked together and pushed through a sieve. I've never been sure if there's a right way and wrong way to eat it but what I do is smear rouille on the toasts, sprinkle with cheese and float these little "boats" on the soup. Moules frites for the main course of course...
anchoïade--a Provençal spread that's heaven for serious anchovy-lovers.
Jean de Florette, Manon des Sources, and practically every other book you've heard of that's set in Provence).
Jean-Claude gave me his recipe for aioli--the garlicky "butter" of Provence. "How many cloves do you use?" I asked him. "Le maximum," he replied.
un petit tour of their little village of Solliès-Toucas.
1 day ago