What the French Do Have, Pt.1

Approximate Reading Time: < 1 minute

fraises des bois
about fifteeen varieties of cherries
stone fruit you don’t have to go to California for
threee to five bakeries in any town of 2500 people
Guilt-free foie gras (I should say Charlie Trotter-free foie gras, that little worm)
Mediterranean rascasse
the silver dollar sized crabs called favouille
Olive oil mills in every other town in Provence that crush French olives and give you the best olive oil bar none — better than Spanish, Greek, Italian, Middle Eastern, wherever
Brebis of any variety
Goat cheese they made yesterday from goats that forage freely
baguettes that crunch, but have a an indescribable crumb and then go stale in four hours and cost less than 90 (euro) cents
Croissants made with 84+ butter and French wheat flour
Onglet sold in chain supermarkets
Thirty kinds of saucisson at marché
Twenty kinds of olives cured by hand
Citron confit sold by the piece
Tarte au citron
Pine-nut crescents
Sacristans
Calissons
Fruits confits
poivrons grillés a la Nicoise
socca
pissaladiere
L’estocaficada
Stockfish
Fleurs de courgettes beignets
tourte de blette
soupe de poissons
the only true bouillabaisse
rouille
truffes
salty caramel
fleur de sel
Cavaillon melons
Tomme de Savoie
Reblochon de Savoie

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