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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