December 14, 2014
December 11, 2014
The Marcadet-Poissonniers Métro station on line 12 is currently undergoing some serious renovation. Walls have been taken down, revealing the original tiles, cool vintage ads, old métro maps and peeling signs.
It's like walking through a time capsule.
I took some photos a couple of weeks ago and returned on Tuesday to take some more, but in that short amount of time the most vivid, intact signs and ads, like these old Savora and Schneider publicités, had already disappeared, either torn down by workers or possibly by vandals.
For the most part, all that remains are tattered shreds of what was there two weeks ago.
I wish something had been done to save them.
If you would like to catch a glimpse of what remains, you should head up to the 18th arrondissement as soon as you can. As of yesterday the old walls were still exposed, but who knows for how much longer...
December 6, 2014
Every time I discover a new cheese my heart skips a beat.
After tasting over 221 French cheeses, my Fête du Fromage project reached a bit of a dead end. I rarely came across a cheese that I hadn't already tasted and in general my passion for writing about cheese waned.
So, I kind of gave up.
Then this morning I spotted a locally produced fromage de vache at the Bayeux market and my desire to share a new (to me) French cheese was rekindled.
Le P'tit Vache Affiné au Pommeau is a young, unpasteurized cow's milk cheese produced on a small farm near Villers-Bocage. It has been aged for a mere two weeks, during which its rind is washed daily in Pommeau, a fruity mixture of AOC Calvados and apple juice that is enjoyed locally as an apéritif.
The pâte has a very fine, crumbly texture and the flavor is sweet, lactic and mild, with stronger aromas and flavors on the rind. I expected it to pack more of a punch, so was pleasantly surprised by its softness.
I think it will make a delicious breakfast cheese, spread on a slice of toasted baguette. (Normandy salt butter optional)
December 1, 2014
1) So you don't confuse French endives with Belgian endives...
2) Tartelette au Safran with orange flower water infused crème anglaise and topped with fresh grapefruit segments.
Mere words cannot describe how delicious this was.
3) The colors of Béziers
5) Dark chocolate sauce and toasted almonds - a favorite!