1. Desserts that light up: Yup! At a restaurant in Nice called l'Ane Rouge, our tapioca dessert with a poached pear was served in a glass that lit up. It kind of looked like ET. It tasted good though!
2. Sweet omelets: In Aix as well as Paris, I kept seeing both sweet and savory omelets on the menu. So one morning, I ordered one with goat cheese and honey. It was a revelation! The sweetness of the honey was so perfect with the savory richness of the egg and saltiness of the cheese. I did have it with an aged goat cheese, but I am sure the fresh would be delicious as well!
3. Kumquats: Similar in flavor to an orange, the fruit was reduced as a glaze for my duck breast at a cafe in Paris. I know you can find them in the US, but I had never had them before. They are really good, and it is really fun to say. Kumquat kumquat kumquat. . .
4. Chateauneuf du pape: probably the most famous wine region in Provence, characterized by the red rocks surrounding the vines mostly of the Grenache and Syrah variety. During my stay, I had my first wine-tasting experience at Chateau La Nerthe, one of the largest and most esteemed wineries in the region. We had a tour of the facilities, saw more barrels than I have ever seen in my entire life, and bought some great red wines from 2004. Provence is also known for their Rose, and after trying a few, I can easily put to rest the bad connotations Americans have with the pink stuff.
5. Provencal EVOO: One morning we visited a small olive oil mill outside of Aix. A cooperative operation, several farmers brought their olives there to be processed by the mill. We learned that there are four different olive varieties used in Provencal olive oil, 3 green and 1 black. Harvesting begins in October and ends in January. The earlier the olives are picked, the more acidity the olive oil will have. Provencal EVOO has a very low acidity, with a .8% maximum acidity to be classified as true EVOO. This is different from other countries such as Spain, where EVOO can have an acidity of up to 1.25%. This is not necessarily a bad thing, as Spanish flavors tend to be more heavy and bold than those of Provence, therefore the ingredients can hold up to a higher acidity. In Provencal cooking, I learned that you do not want to cook with an olive oil with high acidity because it will make the food taste bitter. Higher acidity olive oils are better fresh in a salad or served on bread.
6. Fresh anchovy puree: In Provence, people do not consume meat on Christmas Eve. It is all about fish and vegetables. One thing that is extremely common as an appetizer is an anchovy puree made with fresh anchovies, garlic, vinegar or lemon, and olive oil. Spread on bread or with crudites, it is probably the best thing ever. *sigh. So many anchovy-haters to convert, so little time.
I'll add more as I think of them!
No comments:
Post a Comment