Hi there, we’re heading to Cagliari for one night in April, staying at a hotel without a restaurant. Would you happen to know of a restaurant near Via Giuseppe Garibaldi for a typical dinner that’s not too pricey? Thanks.
Where to eat well in Finistère?
by Ducono
Translated into English.
I think ;) the ciders you're talking about don't exist, especially not from the cider houses where the quality is improving. Maybe those from private producers, but even then, they're filtered at least twice like you mentioned. The cider that isn't good goes to distillation.
As for the side effects of cider, I won't say anything because I don't have any knowledge on the subject.
I used to see them in small shops, but that was about fifteen years ago, indeed.
As for the side effects, I’d say they’re well-known. 🙂
I think😉 the ciders you’re talking about don’t exist anymore, especially not from the cider houses where quality has improved—maybe those from private producers, and even then, they’re filtered at least twice, as you mentioned. The bad cider goes to distillation. As for the side effects of cider, I won’t say anything because I don’t know much about it.
Michel
I think😉 the ciders you’re talking about don’t exist anymore, especially not from the cider houses where quality has improved—maybe those from private producers, and even then, they’re filtered at least twice, as you mentioned. The bad cider goes to distillation. As for the side effects of cider, I won’t say anything because I don’t know much about it.
Michel
Are you still in Bénodet?
I just got back from South Africa (well, from its embassy) and this morning, July 18th, at my market in Brittany, the stall is overflowing with albacore tuna. In the Bay of Biscay, the brave Breton fishermen fought the Spanish for them with machine guns.
The best way to prepare it is to finely chop it into tat... uh... into tartare.
No, that kind of fishing wasn’t done with a machine gun, and in that case, you’d have needed pliers bigger than those used to remove the bones from a whiting fillet just to make it edible, no matter how you prepared it... Anyway, that tuna steak wasn’t very fresh anymore, and there was no canned food involved—thankfully, not even from 1984. But I have a friend who heard whistling by his ears on deck; he was ready to make Spanish-style tuna because he was the cook on board and had brought everything he needed. No Catalan sauce here, though, haha!
Oh, *spoñtus* was it, huh?!
😇
😇
Choucarde
Hi Anne,
It seems that albacore tuna is currently mostly caught by Irish vessels.
No, that kind of fishing wasn’t done with a machine gun, and in that case, you’d have needed pliers bigger than the ones used to remove the bones from a whiting fillet to make it edible, no matter how it was prepared... Anyway, that piece of tuna wasn’t very fresh anymore, and there was no canned food involved—thankfully, not even from 1984. But I have a friend who heard bullets whizzing past his ears on deck; he was ready to make Spanish-style tuna because, as the ship’s cook, he had come back with everything he needed. No Catalan sauce in this case, though, haha! Ohu spoñtus e oa, huh?!
😇
Michel
It seems that albacore tuna is currently mostly caught by Irish vessels.
No, that kind of fishing wasn’t done with a machine gun, and in that case, you’d have needed pliers bigger than the ones used to remove the bones from a whiting fillet to make it edible, no matter how it was prepared... Anyway, that piece of tuna wasn’t very fresh anymore, and there was no canned food involved—thankfully, not even from 1984. But I have a friend who heard bullets whizzing past his ears on deck; he was ready to make Spanish-style tuna because, as the ship’s cook, he had come back with everything he needed. No Catalan sauce in this case, though, haha! Ohu spoñtus e oa, huh?!
😇
Michel
I know full well, Penn Sardin 😉, that tuna isn’t caught with a machine gun. It was a nod to what Tatra was saying elsewhere—that “The Bretons, the maritime Bretons, don’t like the Spanish […] their reputation is really, *really* bad.” I was picturing a naval battle 😏. It was also to point out that, contrary to what he claimed, you *can* find albacore in Brittany in July, well before the end of the month (and there’s no need to drift the nets toward Ireland).
You’d make a great pub storyteller, you know?
You’d make a great pub storyteller, you know?
Good evening Jean Luc,
I’m a pretty chill, tolerant, and patient guy—and honestly, I don’t really care about all that. Which is why I can put up with you directing personal attacks at me as pretty much your only source of inspiration. As a good sport, I don’t report them to the mods—I don’t bother them for no reason. I was explaining to someone the other day that where I live, among the array of flags, the Spanish flag has been replaced by the Basque one. But hey, I’m not going to send you a photo to prove it. You can find germon (tuna) from around July 10th to September 10th, sometimes even later, though it’s unpredictable. And trust me, I’ve eaten more of it than you’ll ever eat in 10 lifetimes. 🙂 The fishing nets aren’t in the Irish Sea, but currently, the boats selling in the 29 south zone are Irish.
Michel
I know, Penn Sardin 😉, that tuna isn’t caught with a machine gun. It was a nod to what Tatra mentioned elsewhere, that “The Bretons, the maritime Bretons, don’t like the Spanish […] their reputation is very, very bad.” I was imagining a naval battle 😏. It was also to point out that, contrary to what he claimed, you *can* find germon in Brittany in July, well before the end of the month (and there’s no need to drift the nets toward Ireland).
You’d make a great bar storyteller, you know?
I’m a pretty chill, tolerant, and patient guy—and honestly, I don’t really care about all that. Which is why I can put up with you directing personal attacks at me as pretty much your only source of inspiration. As a good sport, I don’t report them to the mods—I don’t bother them for no reason. I was explaining to someone the other day that where I live, among the array of flags, the Spanish flag has been replaced by the Basque one. But hey, I’m not going to send you a photo to prove it. You can find germon (tuna) from around July 10th to September 10th, sometimes even later, though it’s unpredictable. And trust me, I’ve eaten more of it than you’ll ever eat in 10 lifetimes. 🙂 The fishing nets aren’t in the Irish Sea, but currently, the boats selling in the 29 south zone are Irish.
Michel
I know, Penn Sardin 😉, that tuna isn’t caught with a machine gun. It was a nod to what Tatra mentioned elsewhere, that “The Bretons, the maritime Bretons, don’t like the Spanish […] their reputation is very, very bad.” I was imagining a naval battle 😏. It was also to point out that, contrary to what he claimed, you *can* find germon in Brittany in July, well before the end of the month (and there’s no need to drift the nets toward Ireland).
You’d make a great bar storyteller, you know?
What is this kind of reporting threat? And this victim posture—I can’t believe it!
Since when is pointing out errors or a participant’s missteps considered a personal attack? Or punishable, especially when the feedback is relevant and courteous? You receive hundreds of comments here about your untimely interventions.
Plus, you know very well that moderation reads us. Don’t underestimate them.
About the nets, you didn’t catch the irony: *you’re* the one derailing discussions.
Shall we wrap up with tuna? You now admit that germon (bluefin tuna) can be found in Brittany from July 10 to September 10. Ducono was arriving in Bénodet around July 10 for two weeks. When I told him tuna would be around, you argued that July was too early or borderline. That’s how your interventions go. Tonight, I made ceviche with it. I’ll send you a photo in exchange for one of your town hall flying the Basque flag currently, permanently (outside events) and replacing the Spanish flag among a bunch of others.
About the nets, you didn’t catch the irony: *you’re* the one derailing discussions.
Shall we wrap up with tuna? You now admit that germon (bluefin tuna) can be found in Brittany from July 10 to September 10. Ducono was arriving in Bénodet around July 10 for two weeks. When I told him tuna would be around, you argued that July was too early or borderline. That’s how your interventions go. Tonight, I made ceviche with it. I’ll send you a photo in exchange for one of your town hall flying the Basque flag currently, permanently (outside events) and replacing the Spanish flag among a bunch of others.
Good thing I'm here, otherwise you'd be bored.
Germon (tuna) depends on the year, plain and simple; this season is early. July is borderline; Bretons don’t buy July germon—they wait for the price to drop with a more abundant supply.
Michel
What’s with this threat of reporting? And this victim posture—I’m dreaming! Since when is pointing out errors or a participant’s excesses considered a personal attack? And would it be punishable, especially if the tone is relevant and courteous? You receive hundreds of comments here for your untimely interventions. Plus, you know very well that moderation reads us. Don’t underestimate them.
About the nets, you didn’t catch the irony: *you’re* the one derailing discussions.
Shall we finish with tuna? You now admit that germon can be found in Brittany from July 10 to September 10. Ducono was arriving in Bénodet around July 10 for two weeks. When I told him tuna would be coming, you objected that July was too early or borderline. That’s how your interventions go. Tonight, I made ceviche with it. I’ll send you a photo in exchange for one of your town hall flying the Basque flag currently, permanently (outside events), and replacing the Spanish flag among a bunch of others.
Germon (tuna) depends on the year, plain and simple; this season is early. July is borderline; Bretons don’t buy July germon—they wait for the price to drop with a more abundant supply.
Michel
What’s with this threat of reporting? And this victim posture—I’m dreaming! Since when is pointing out errors or a participant’s excesses considered a personal attack? And would it be punishable, especially if the tone is relevant and courteous? You receive hundreds of comments here for your untimely interventions. Plus, you know very well that moderation reads us. Don’t underestimate them.
About the nets, you didn’t catch the irony: *you’re* the one derailing discussions.
Shall we finish with tuna? You now admit that germon can be found in Brittany from July 10 to September 10. Ducono was arriving in Bénodet around July 10 for two weeks. When I told him tuna would be coming, you objected that July was too early or borderline. That’s how your interventions go. Tonight, I made ceviche with it. I’ll send you a photo in exchange for one of your town hall flying the Basque flag currently, permanently (outside events), and replacing the Spanish flag among a bunch of others.
Great discussion.
It’s still up in the air whether Bretons wait for the price of tuna to drop before buying it.
Tell me the price difference in percentage—I’m curious.
I figured you were indirectly replying to someone in particular , but the tone of your message made me want to tease you a bit because I think you deserve it too 😉
Hey, do you know how you can spot a killjoy on a dock, maritime of course?
"You could be a tavern storyteller, couldn’t you?"
Oh, for a storytelling evening, there’s no shortage of stories here. But *caboulot*, Petra...? That’s a word from your neck of the woods, isn’t it? 😛 There’s this new kind of guinguette by the Seine with a cozy, atmospheric vibe—little songs like *once upon a time*, except for the striped shirts... Nah, it wouldn’t work here. The humor wouldn’t land because they wouldn’t get it at all. You’d have to translate it, and that’d kill all the charm. And I can’t even recommend the place for pesket and seafood—it’s vegan! *Biskoaz kemend all adarre!*
Maybe I’ll post a tuna recipe instead. That’ll bring things back down to earth.
Hey, do you know how you can spot a killjoy on a dock, maritime of course?
"You could be a tavern storyteller, couldn’t you?"
Oh, for a storytelling evening, there’s no shortage of stories here. But *caboulot*, Petra...? That’s a word from your neck of the woods, isn’t it? 😛 There’s this new kind of guinguette by the Seine with a cozy, atmospheric vibe—little songs like *once upon a time*, except for the striped shirts... Nah, it wouldn’t work here. The humor wouldn’t land because they wouldn’t get it at all. You’d have to translate it, and that’d kill all the charm. And I can’t even recommend the place for pesket and seafood—it’s vegan! *Biskoaz kemend all adarre!*
Maybe I’ll post a tuna recipe instead. That’ll bring things back down to earth.
Choucarde
When I was in La Roche-Bernard, I had a nutria terrine on a *mauflet* bread (not sure about the word) with Guérande samphire—it was absolutely delicious. So, one tip: look for restaurants specializing in game and fish, as well as seafood like cockles, clams, and razor clams—they’re all really well-prepared in Brittany. That said, I can’t give you a specific address. I’d suggest checking out roadside restaurants or truck stops—places that might not look like much but serve amazing local dishes.
Hi Anne,
Bon maybe I’ll post a tuna recipe—that’ll put some lead back on the line.
We’d love to see that. Personally, I’ve never seen tuna eaten any other way than grilled, plain, with steamed potatoes, or cooked with tomatoes—really basic stuff, never any elaborate preparations. I’ve never seen albacore served as tartare, either. And I’d never even heard the word "ceviche" until a few weeks ago.
To Poste42, who’s surprised by my statement, here’s my explanation: When it comes to albacore tuna, my memories are mostly from childhood and my younger years. As far as I can recall, in the town where I lived—let’s be precise—the first albacore, which were very expensive, around July 14th, were mostly left to restaurants or tourists. Locals would wait later in the season, after August 20th, when there weren’t as many people around, to buy some.
To Voyajou, though... I have no idea what, who, or where you’re referring to when you mention Brittany, or what your actual experience with it is. Tuna season is very irregular; some years it starts early, then much later the following year, or sometimes barely at all if the tuna don’t come close enough to the coast. In 2016, a year I’m picking at random, you can see here in the archives that white tuna went on sale in Lorient on August 2nd, for a season that started in mid-July.
Michel
Bon maybe I’ll post a tuna recipe—that’ll put some lead back on the line.
We’d love to see that. Personally, I’ve never seen tuna eaten any other way than grilled, plain, with steamed potatoes, or cooked with tomatoes—really basic stuff, never any elaborate preparations. I’ve never seen albacore served as tartare, either. And I’d never even heard the word "ceviche" until a few weeks ago.
To Poste42, who’s surprised by my statement, here’s my explanation: When it comes to albacore tuna, my memories are mostly from childhood and my younger years. As far as I can recall, in the town where I lived—let’s be precise—the first albacore, which were very expensive, around July 14th, were mostly left to restaurants or tourists. Locals would wait later in the season, after August 20th, when there weren’t as many people around, to buy some.
To Voyajou, though... I have no idea what, who, or where you’re referring to when you mention Brittany, or what your actual experience with it is. Tuna season is very irregular; some years it starts early, then much later the following year, or sometimes barely at all if the tuna don’t come close enough to the coast. In 2016, a year I’m picking at random, you can see here in the archives that white tuna went on sale in Lorient on August 2nd, for a season that started in mid-July.
Michel
Hi there,
Did you try muskrat pâté in La Roche-Bernard? If you remember where, let me know. Muskrat from La Vilaine?
Did you try muskrat pâté in La Roche-Bernard? If you remember where, let me know. Muskrat from La Vilaine?
Oh wow, that’s quite an old claim!
A common and easy tuna recipe in Hérault is marinated tuna (oil, salt, pepper, lemon, and even white wine if you like), cooked on the barbecue.
Bretons don’t buy germon (albacore tuna) in July—they wait for the price to drop when supply is more abundant.
See, you’re getting off track again. Maybe we should look at the root causes of the issue in the Traveling by Boat section. It turns out Ducono isn’t Breton and won’t be around in September to jar the tuna. It also turns out I *am* Breton (do I need to show you my papers?) and at less than 6 €/kg for a whole fish weighing about a dozen pounds—even with a 50% yield—it was one of the cheapest things at the stall.
Never seen anyone eat raw germon tartare, in any case.
That’s because you weren’t born yet. In Armorica, mastery of fire only dates back about 400,000 years (the oldest traces are in Cornouaille, what you might call the 29S). Before that, when a fish washed ashore, people would carve it with flint, add a wild onion and a crushed apple: that was the invention of fish tartare.
I have no idea what, who, or where you’re talking about when you mention Brittany,
That’s a great question, thanks for asking. 😇 What else would I be talking about but Brittany? It’s not just what you see from your window—it’s diverse, multifaceted. I’m talking about the people who shape it, who proudly embody its character and richness, and who, unlike you, don’t spend their time complaining about it or putting it down. Like J.G. Le Floch, whom I quote because he doesn’t shy away from trying tuna tartare in Bénodet. And there are thousands like him.
There’s still some tuna left. Today’s lunch is Niçoise salad—be there by 1 p.m.
See, you’re getting off track again. Maybe we should look at the root causes of the issue in the Traveling by Boat section. It turns out Ducono isn’t Breton and won’t be around in September to jar the tuna. It also turns out I *am* Breton (do I need to show you my papers?) and at less than 6 €/kg for a whole fish weighing about a dozen pounds—even with a 50% yield—it was one of the cheapest things at the stall.
Never seen anyone eat raw germon tartare, in any case.
That’s because you weren’t born yet. In Armorica, mastery of fire only dates back about 400,000 years (the oldest traces are in Cornouaille, what you might call the 29S). Before that, when a fish washed ashore, people would carve it with flint, add a wild onion and a crushed apple: that was the invention of fish tartare.
I have no idea what, who, or where you’re talking about when you mention Brittany,
That’s a great question, thanks for asking. 😇 What else would I be talking about but Brittany? It’s not just what you see from your window—it’s diverse, multifaceted. I’m talking about the people who shape it, who proudly embody its character and richness, and who, unlike you, don’t spend their time complaining about it or putting it down. Like J.G. Le Floch, whom I quote because he doesn’t shy away from trying tuna tartare in Bénodet. And there are thousands like him.
There’s still some tuna left. Today’s lunch is Niçoise salad—be there by 1 p.m.
Hi Jean-Luc,
As if I didn’t know Brittany’s sociology is complex. If you only knew who you’re talking to. 😇 I won’t hide it—it’s probably obvious—I haven’t spent much time in the very bourgeois Bénodet, that’s true. 🙂
What would be great now is if Ducono came back to tell us what he ate, what he liked, or what he didn’t really like.
Michel
As if I didn’t know Brittany’s sociology is complex. If you only knew who you’re talking to. 😇 I won’t hide it—it’s probably obvious—I haven’t spent much time in the very bourgeois Bénodet, that’s true. 🙂
What would be great now is if Ducono came back to tell us what he ate, what he liked, or what he didn’t really like.
Michel
As if I didn’t know Brittany’s sociology is complex.
If you only knew who you’re talking to.
So... tell us already, who we’re talking to. Because sailing in circles with absolute certainty, sweeping statements, and theatrical evasions, zigzagging all over the forum, one might really start to think that...
Which lets me tolerate that you’re directing personal attacks at me, as if they’re your only source of inspiration. Being a good sport, I don’t report them to the mods—I don’t bother them for no reason.
If there’s a style, a signature in the approach, this doesn’t sound much like you.
So... tell us already, who we’re talking to. Because sailing in circles with absolute certainty, sweeping statements, and theatrical evasions, zigzagging all over the forum, one might really start to think that...
Which lets me tolerate that you’re directing personal attacks at me, as if they’re your only source of inspiration. Being a good sport, I don’t report them to the mods—I don’t bother them for no reason.
If there’s a style, a signature in the approach, this doesn’t sound much like you.
Hi Kola,
So... come on, tell us, who we’re talking to. Because with all these zigzagging detours—full of certainties, sweeping statements, and theatrical dodges—one could really start to think that...
The principle here is that we keep our anonymity, and everyone guesses and understands—or doesn’t—and that’s fine. With Voyajou, you’re pretty quick to jump in on Brittany; it’s clear the place means something to you. But your take on it feels more "bourgeois," which isn’t wrong, obviously—it exists, of course—I’m not denying that. But in reality, it’s not *my* take. I’m way less "bourgeois" than that, both by background and lifestyle. So we don’t agree, but your rose-tinted glasses are just as valid as mine. Everyone’s got their biases.
You’ve got a slightly precious, literary style that I find a bit overblown. I’m more direct—I like to surprise and leave people thinking. Just a difference in style, life, profession, I guess. I don’t see the problem.
If there’s a stamp, a signature in the style and approach, this doesn’t sound much like you.
I don’t know what you mean.
Bon appétit. 🙂
Michel
So... come on, tell us, who we’re talking to. Because with all these zigzagging detours—full of certainties, sweeping statements, and theatrical dodges—one could really start to think that...
The principle here is that we keep our anonymity, and everyone guesses and understands—or doesn’t—and that’s fine. With Voyajou, you’re pretty quick to jump in on Brittany; it’s clear the place means something to you. But your take on it feels more "bourgeois," which isn’t wrong, obviously—it exists, of course—I’m not denying that. But in reality, it’s not *my* take. I’m way less "bourgeois" than that, both by background and lifestyle. So we don’t agree, but your rose-tinted glasses are just as valid as mine. Everyone’s got their biases.
You’ve got a slightly precious, literary style that I find a bit overblown. I’m more direct—I like to surprise and leave people thinking. Just a difference in style, life, profession, I guess. I don’t see the problem.
If there’s a stamp, a signature in the style and approach, this doesn’t sound much like you.
I don’t know what you mean.
Bon appétit. 🙂
Michel
Some ragout I had near the Brière Regional Park—I’m sorry, I can’t remember the name of the restaurant. That was ages ago.
Well, I'm stunned. I thought I knew who I was talking to: an enlightened conversationalist, a delicate and fragile flame but as quick as lightning, and now a beacon of the world announces you might just be a light bulb. And even that together we'd make a string of lights (I'm lit up by the thought).
And on top of that, you'd have a Bourjois view of Brittany. You should change your tinted glasses and your blush brand too.
If you decide to respond, be direct (avoid the abstruse), surprising, and give us something to think about (and not with a mirror, okay!).
@Smoopy: I can just see that nutria terrine at L'Auberge Bretonne.
What would be great now is if Ducono came back to tell us what he ate, what he liked, or what he didn’t really like.
Hey, The few times I’ve been to Brittany, it was in Morgat with my sister-in-law’s family. I kinda agree with you that Brittany (Finistère) didn’t strike me as a super gastronomic region compared to Lyon, Périgord, Landes, or Alsace (though it’s not just those places). That said, I didn’t stay long enough to be sure. During a family outing in Morgat or Crozon, I remember "tasting" oysters that tasted like mud… I made up for it with a (typical?) dish called "Lard patates!" Okay, I tried other things too, mostly the famous crêperies. I had way more fun in the bars than in the restaurants!
Hey, The few times I’ve been to Brittany, it was in Morgat with my sister-in-law’s family. I kinda agree with you that Brittany (Finistère) didn’t strike me as a super gastronomic region compared to Lyon, Périgord, Landes, or Alsace (though it’s not just those places). That said, I didn’t stay long enough to be sure. During a family outing in Morgat or Crozon, I remember "tasting" oysters that tasted like mud… I made up for it with a (typical?) dish called "Lard patates!" Okay, I tried other things too, mostly the famous crêperies. I had way more fun in the bars than in the restaurants!
you’d be just a light bulb. And even then, together we’d make a string of lights (I’m lit up just thinking about it).
A flickering light bulb, then...
Would you find it cruel If, finger to my lips, I took you far from cities To a fort, a peninsula, To forget our duels, Our skirmishes, Our silly fears? We’d go there to wait For the end of battles...
In this other Finistère, with its long beaches of silence...
a beacon to the world
A disguise... that reveals everything it tries to hide?
@Tatra
I’m decidedly less "bourgeois"
... so more knowledgeable?
A "bourgeois", thrown down like a gauntlet. Because instead of laying down generalizations with a certainty bordering on smugness... Bretons are like this, all of Brittany is like that... we compose in nuances, with sometimes, with maybe? (Would you raise the tuna if it showed up at the market earlier in the month? 🤪)
Since Ducono started a travel journal about his Breton vacation, we might discover his culinary finds, starting from the beginning: did he have croissants for breakfast? And first of all... are there even croissants in Brittany?
I don’t know what you mean.
What I mean is that playing the magnanimous soul—unless it’s some abstruse warning—by hinting you’re not reporting this to moderation doesn’t sound like you.
A flickering light bulb, then...
Would you find it cruel If, finger to my lips, I took you far from cities To a fort, a peninsula, To forget our duels, Our skirmishes, Our silly fears? We’d go there to wait For the end of battles...
In this other Finistère, with its long beaches of silence...
a beacon to the world
A disguise... that reveals everything it tries to hide?
@Tatra
I’m decidedly less "bourgeois"
... so more knowledgeable?
A "bourgeois", thrown down like a gauntlet. Because instead of laying down generalizations with a certainty bordering on smugness... Bretons are like this, all of Brittany is like that... we compose in nuances, with sometimes, with maybe? (Would you raise the tuna if it showed up at the market earlier in the month? 🤪)
Since Ducono started a travel journal about his Breton vacation, we might discover his culinary finds, starting from the beginning: did he have croissants for breakfast? And first of all... are there even croissants in Brittany?
I don’t know what you mean.
What I mean is that playing the magnanimous soul—unless it’s some abstruse warning—by hinting you’re not reporting this to moderation doesn’t sound like you.
Oysters are "best enjoyed" in months with an 'r'
Oysters are "best enjoyed" in months with an "r"
I don’t think the muddy taste is due to the consumption period. (It was in March.) Around the Arcachon Basin, we eat them all year round. https://lafermemarine.fr/consommer-huitres-toute-lannee/
I don’t think the muddy taste is due to the consumption period. (It was in March.) Around the Arcachon Basin, we eat them all year round. https://lafermemarine.fr/consommer-huitres-toute-lannee/
Indeed, this is about the evolution of oyster farming, but in Brittany we operate like this during the months with an 'r'.
When was your oyster "tasting"? After farmed oysters or wild oysters?
Hmm, those Finistère croissants are delicious!
Good evening Christian,
Don’t worry about the croissants—Kola and a few others and I have had different experiences in Brittany, and we even clashed right here over whether croissants are part of Breton culinary culture or not. Let’s drop it, no need to revisit that.
Still, from what you’ve written, I don’t get a sense of enthusiasm or surprise. Deep down, it didn’t really wow you, did it? A bit bland, if I’m reading between the lines. Honestly, that doesn’t surprise me too much. So, how about the meals? If you’d like to share.
Have a good evening.
Michel
Don’t worry about the croissants—Kola and a few others and I have had different experiences in Brittany, and we even clashed right here over whether croissants are part of Breton culinary culture or not. Let’s drop it, no need to revisit that.
Still, from what you’ve written, I don’t get a sense of enthusiasm or surprise. Deep down, it didn’t really wow you, did it? A bit bland, if I’m reading between the lines. Honestly, that doesn’t surprise me too much. So, how about the meals? If you’d like to share.
Have a good evening.
Michel
I ate one that wasn’t great... lost 2kg! Turns out moldy oysters make a diet...
Anyway, in Bénodet there are two crêperies: La Mouette Rieuse in the center (standard) and La Ty Nayk, on the Fouesnant road, next to the campsite—excellent and well-stocked.
Since we were always out and about, we ended up not going to restaurants—picnic at lunch and camping salad in the evening.
It’s a shame I asked for good places, but we took advantage of the mild weather to eat outside... On the other hand, we definitely explored Breton beers—especially the amber ones! !
Anyway, in Bénodet there are two crêperies: La Mouette Rieuse in the center (standard) and La Ty Nayk, on the Fouesnant road, next to the campsite—excellent and well-stocked.
Since we were always out and about, we ended up not going to restaurants—picnic at lunch and camping salad in the evening.
It’s a shame I asked for good places, but we took advantage of the mild weather to eat outside... On the other hand, we definitely explored Breton beers—especially the amber ones! !
It was a small spring tide. I went rock pooling and came back with a whole basket of oysters. I slurped them down—I’ll bring you the pearls.
j'aime surprendre et laisser à réfléchir
Such a sense of self-deprecation is remarkable. Congrats! A pretty widely shared opinion here is that you’re more likely to make people laugh (which is a good thing).
et jadis nous nous sommes écharpés ici même sur la présence ou non des croissants dans la culture culinaire en Bretagne.
You keep rewriting history. It wasn’t about culture but whether you could find croissants in certain small towns in central Brittany. You claimed they didn’t exist, even though they were—and still are—sold in several places. And "jadis," as you put it, was in 2017. Some spatial-temporal difficulties, no doubt.
Le principe ici est que l'on préserve son anonymat, et que chacun devine et comprend, ou pas, et que ça n'a pas d'importance.
If "knowing who you’re talking to" doesn’t matter, it was pointless to use a supposed real-life status as an argument, only to backtrack later.
When Ducono asks, "Where to eat well in Brittany without getting ripped off in August 2020?" he’s not talking about gastronomy—but you answer with:
Très franchement, il n'y a pas de tradition gastronomique, ni même culinaire, en Bretagne, où où mangeait jadis des pommes de terre, du porc, des crêpes de blé noir, des oeufs, en buvant du cidre et du lait ribot.
First, you can eat very well today in regions without a gastronomic tradition. Second, every human society has "culinary traditions," and you even partially listed Brittany’s.
P.S. Don’t overdo the flattery with our host—we’re not in a gourmet restaurant but chilling at the Bar de la Poste.
@Kola V: A beacon to the world K: A facade... showing everything it wants to hide? V: Nah, a *lighthouse*.
j'aime surprendre et laisser à réfléchir
Such a sense of self-deprecation is remarkable. Congrats! A pretty widely shared opinion here is that you’re more likely to make people laugh (which is a good thing).
et jadis nous nous sommes écharpés ici même sur la présence ou non des croissants dans la culture culinaire en Bretagne.
You keep rewriting history. It wasn’t about culture but whether you could find croissants in certain small towns in central Brittany. You claimed they didn’t exist, even though they were—and still are—sold in several places. And "jadis," as you put it, was in 2017. Some spatial-temporal difficulties, no doubt.
Le principe ici est que l'on préserve son anonymat, et que chacun devine et comprend, ou pas, et que ça n'a pas d'importance.
If "knowing who you’re talking to" doesn’t matter, it was pointless to use a supposed real-life status as an argument, only to backtrack later.
When Ducono asks, "Where to eat well in Brittany without getting ripped off in August 2020?" he’s not talking about gastronomy—but you answer with:
Très franchement, il n'y a pas de tradition gastronomique, ni même culinaire, en Bretagne, où où mangeait jadis des pommes de terre, du porc, des crêpes de blé noir, des oeufs, en buvant du cidre et du lait ribot.
First, you can eat very well today in regions without a gastronomic tradition. Second, every human society has "culinary traditions," and you even partially listed Brittany’s.
P.S. Don’t overdo the flattery with our host—we’re not in a gourmet restaurant but chilling at the Bar de la Poste.
@Kola V: A beacon to the world K: A facade... showing everything it wants to hide? V: Nah, a *lighthouse*.
Hey there,
j en ai mangé" one that wasn’t fresh... lost 2kg! Turns out moldy oysters make a diet plan...
Oh, that’s for sure—one bad oyster can replace a whole diet plan costing way more than a few euros! People are losing the habit of sniffing their food, and with oysters, that can really backfire.
Still on the road, we ended up not going to any restaurants—picnic at lunch and camping salad in the evening.
Bummer to have asked for good spots but ended up eating outside anyway... though on the Breton beer front, we definitely made the rounds... especially the amber ones !
A picnic on the go is such a nice, relaxing option—plus, it lets you sneak in a little nap in the grass afterward. After the land of cider, *amzer dremenet*/changing times: now it’s the land of beer, or let’s say *the other* land of beer! No more talk of diets here, and it’ll make your belly grow after that bad oyster diet !
Safe travels home, and welcome to the little one!
j en ai mangé" one that wasn’t fresh... lost 2kg! Turns out moldy oysters make a diet plan...
Oh, that’s for sure—one bad oyster can replace a whole diet plan costing way more than a few euros! People are losing the habit of sniffing their food, and with oysters, that can really backfire.
Still on the road, we ended up not going to any restaurants—picnic at lunch and camping salad in the evening.
Bummer to have asked for good spots but ended up eating outside anyway... though on the Breton beer front, we definitely made the rounds... especially the amber ones !
A picnic on the go is such a nice, relaxing option—plus, it lets you sneak in a little nap in the grass afterward. After the land of cider, *amzer dremenet*/changing times: now it’s the land of beer, or let’s say *the other* land of beer! No more talk of diets here, and it’ll make your belly grow after that bad oyster diet !
Safe travels home, and welcome to the little one!
Choucarde
When was your oyster "tasting"? After farmed oysters or wild oysters?
No, it was the right time of year, but maybe not the right oysters... Choucarde wasn’t wrong—it was indeed (or at least I think so) the wild oysters harvested in an estuary... the Trégarvan oysters, actually. You pass near the estuary when you go to Crozon... So they had a muddy taste and were full of sand (or sandy mud, I don’t quite remember). It wasn’t a memorable gastronomic experience. The famous "lard patates" that followed—a very simple dish—was totally fine, though. It was the name of the dish that made me laugh.
No, it was the right time of year, but maybe not the right oysters... Choucarde wasn’t wrong—it was indeed (or at least I think so) the wild oysters harvested in an estuary... the Trégarvan oysters, actually. You pass near the estuary when you go to Crozon... So they had a muddy taste and were full of sand (or sandy mud, I don’t quite remember). It wasn’t a memorable gastronomic experience. The famous "lard patates" that followed—a very simple dish—was totally fine, though. It was the name of the dish that made me laugh.
The first and last pick-up 😉😉
Sending bottles via La Poste is possible if you want, but you need to plan good packaging and the shipping cost can be pretty steep 🙂
I completely agree with you—an artisanal cider is still way better than the one mentioned by Ducono. "The Bretons are always right," as the brand says.
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Hi there,
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots? I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots? I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
Hi everyone!
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Thanks so much for your help! 😉
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Thanks so much for your help! 😉
Hi there,
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Cheers! 👋
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Cheers! 👋
Are you a wine lover?
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety? I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety? I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France: - If the menu includes pasta and ham, you start with the pasta. - If the menu includes pasta with a meat sauce and fish, you start with the pasta too. - Pasta is never a side dish for meat. - It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations: - People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*. - The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes: **Bolognese sauce** In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza** Before World War II, it was practically unknown north of Rome. Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
1/ MEAL STRUCTURE I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France: - If the menu includes pasta and ham, you start with the pasta. - If the menu includes pasta with a meat sauce and fish, you start with the pasta too. - Pasta is never a side dish for meat. - It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations: - People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*. - The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes: **Bolognese sauce** In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza** Before World War II, it was practically unknown north of Rome. Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
Top 15 Brazilian eating habits that surprise the French 😮
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
Check out the full article here: https://les-voyages-de-adelaide.fr/top-15-des-habitudes-alimentaires-bresiliennes-qui-surprennent-les-francais/
Enjoy your meal,
Ivan Bahia
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
Check out the full article here: https://les-voyages-de-adelaide.fr/top-15-des-habitudes-alimentaires-bresiliennes-qui-surprennent-les-francais/
Enjoy your meal,
Ivan Bahia
Hello,
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine. We're based in Saint-Denis and are searching in that area.
Thanks in advance for your suggestions!
Fredtludo
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine. We're based in Saint-Denis and are searching in that area.
Thanks in advance for your suggestions!
Fredtludo
un classement des 10 meilleurs plats thaïs que les touristes adorent !
https://vivre-en-thailande.com/les-10-plats-thais-que-les-touristes-adorent/3781/?fbclid=IwAR0MfcHq0_k7Q1u_gelyLqFerGm334fa7CsY_My04nsYY8pHQTWImgkgLZs
https://vivre-en-thailande.com/les-10-plats-thais-que-les-touristes-adorent/3781/?fbclid=IwAR0MfcHq0_k7Q1u_gelyLqFerGm334fa7CsY_My04nsYY8pHQTWImgkgLZs
Tout fout le camp...
Chorizo ou pas ? Un illustre chef espagnol ravive le «paellagate»
(Mais moi j'en ai toujours mis... 😛 )
Après l'âpre débat "Paella, avec ou sans chorizo ?", je vous propose de disserter sur le thème de "Gazpacho ou Salmorejo ?".
Suggestion de Hannnnah qui voulait torpiller le post Paella... 🤪
N.B.: On évitera de de divaguer vers des choses baptisées "gaspacho", genre "revisité", du type "gaspacho de courgette"...
Le gazpacho connaît une grande notoriété, assez récente d'ailleurs, au point de se retrouver en "briques" dans les supermarchés (alors "Gaspacho", avec S).
Le salmorejo est beaucoup moins connu, sans doute parce que ce mot est imprononçable par un non-hispanophone, au même titre que, par exemple, relojería...
Le gazpacho, comme la paella, peut être fait de multiples façons. Lorsqu'on circule en Espagne, on ne déguste jamais deux fois le même, d'un restaurant à l'autre. Les composants varient, la texture varie, du plus fluide au plus épais, avec ou sans "garniture". Toujours délicieux.
Pour le salmorejo, en revanche, il n'y a qu'une seule recette, et la voici, en copié/collé sur le post suivant.
N.B.: On évitera de de divaguer vers des choses baptisées "gaspacho", genre "revisité", du type "gaspacho de courgette"...
Le gazpacho connaît une grande notoriété, assez récente d'ailleurs, au point de se retrouver en "briques" dans les supermarchés (alors "Gaspacho", avec S).
Le salmorejo est beaucoup moins connu, sans doute parce que ce mot est imprononçable par un non-hispanophone, au même titre que, par exemple, relojería...
Le gazpacho, comme la paella, peut être fait de multiples façons. Lorsqu'on circule en Espagne, on ne déguste jamais deux fois le même, d'un restaurant à l'autre. Les composants varient, la texture varie, du plus fluide au plus épais, avec ou sans "garniture". Toujours délicieux.
Pour le salmorejo, en revanche, il n'y a qu'une seule recette, et la voici, en copié/collé sur le post suivant.
En ces temps de confinement, il devient assez difficile de voyager.
Mais il nous reste encore cependant une façon de voyager : la table !
C'est pourquoi j'ai eu l'idée de cette nouvelle discussion. Vous qui avez voyagé, vous avez très certainement ramené de vos voyages des recettes qui vous ont plu et qu'il vous arrive de refaire chez vous, avec les moyens du bord, parce qu'elles ont ce petit goût inimitable de voyage.
Amis internautes, je vous invite ici à nous faire partager vos meilleures recettes. A vos claviers !
bonjour,
avec mon épouse on envisage 4 jours à LONDRES....début septembre
j'ai peur de mal manger c'est pourquoi je vous sollicite pour trouver des restaurants
qui font une cuisine étrangère de qualité à des prix corrects???
je pense prendre un hôtel proche du centre: est ce que je peux trouver ce type de restaurant ou est ce qu'il est préférable de se déplacer dans des quartiers en métro pour trouver???
merci: PS 1er voyage en ANGLETERRE...donc j'ai peut être des préjugés???
les restaurants pour touristes en FRANCE faut faire gaffe ...de moins en moins qui cuisinent eux-mêmes donc les ANGLAIS??? je sais pas quoi penser???
merci
Bonjour je suis en train de préparer notre voyage à l île maurice je préfère m organiser à l avance et regarder de près tous les petits détails
Donc je souhaite connaître les très bons restaurants pour manger en couple à flic en flac et sur le reste de l ile tout en restant sur des restaurants typique de l ile
Je vous remercie
hola todos
je viens de découvrir le resto roumain à Bordeaux (il y qu'un seul, d'après ce que j'ai compris)
je serais curieux d'avoir votre avis sur la cuisine roumaine. si vous la connaissez déjà je voudrais savoir votre opinions, et si vous n'avez jamais goûté je voudrais savoir quelles sont vos attentes, a quoi vous pensez si vous voyez en flânant sur les rues de vos villes "Resto roumain", est-ce que vous allez entrer ou non?
je voudrais savoir aussi, à part votre réponse, qu'est-ce que vos ami(e) pourraient penser de cette cuisine roumaine, et cela pour se former une idée plus générale.
je lance ce thread parce que j'ai l'impression qu'on est un peu réticents. serai-t-il "étrangère" ou "roumaine" qui est à la base de cette réticence? bien sur, je peux me tromper, c'est seulement mon avis, suite à des discussion avec Marga, la patronne de ce resto, et suite à des discussion avec mes collègues, qui, la plus part d'eux, seront plus intéressés par une pizza que essayer ce resto.
merci pour vos réponses seaba++
je viens de découvrir le resto roumain à Bordeaux (il y qu'un seul, d'après ce que j'ai compris)
je serais curieux d'avoir votre avis sur la cuisine roumaine. si vous la connaissez déjà je voudrais savoir votre opinions, et si vous n'avez jamais goûté je voudrais savoir quelles sont vos attentes, a quoi vous pensez si vous voyez en flânant sur les rues de vos villes "Resto roumain", est-ce que vous allez entrer ou non?
je voudrais savoir aussi, à part votre réponse, qu'est-ce que vos ami(e) pourraient penser de cette cuisine roumaine, et cela pour se former une idée plus générale.
je lance ce thread parce que j'ai l'impression qu'on est un peu réticents. serai-t-il "étrangère" ou "roumaine" qui est à la base de cette réticence? bien sur, je peux me tromper, c'est seulement mon avis, suite à des discussion avec Marga, la patronne de ce resto, et suite à des discussion avec mes collègues, qui, la plus part d'eux, seront plus intéressés par une pizza que essayer ce resto.
merci pour vos réponses seaba++
En ces temps de confinement (ou de dé.........) , nous nous remémorons nos voyages passés. Que vous en reste-t-il côté culinaire?
Je reprends là un document qui m'a été communiqué par un TO avec qui je voyage en Ethiopie. Il décrit parfaitement le plat national , digeste ou indigeste , que l'on mangera forcément lors d'un passage là bas.
En Ethiopie, encore plus qu’ailleurs, le repas tient du moment de convivialité et de partage. Ici, manger ne se conçoit ni seul, ni sans Injera. Lors de votre séjour, il vous sera impossible de ne pas goûter, ne serait-ce qu’une fois à cette large crêpe légèrement fermentée et véritable plat national.
L’hôte dispose le plat, tapissé au fond d’une épaisse injera, au milieu de la tablée de convives puis dépose sur la galette légèrement acidulée légumes, sauces, viandes. Chacun des invités déchire un petit bout de la crêpe pour récolter les accompagnements en petit tas et les porte à sa bouche. Il vous faut bien entendu oublier que votre main gauche existe et ne vous servir que de la droite.
Les garnitures terminées, il vous reste encore à déguster, tous ensemble, l’injera imprégnée de la saveur des mets engloutis. Vous l’aurez compris l’injera sert tout à la fois d’aliment, de récipient et de couverts.
Pour obtenir cette galette spongieuse qui vous laissera sur le palais cette sensation aigrelette et subtilement amère unique, il vous faut combiner farine de teff et eau. Pour obtenir la fermentation souhaitée et idéale de cette pâte, on ajoute un liquide jaune clair appelé ersho. Ce processus peut durer jusqu’à trois jours avant la cuisson.
Le Teff, une céréale très ancienne … Le teff, principal ingrédient de cette spécialité culinaire, est une céréale inconnue des régions occidentales. Cette graine endémique et sans gluten possède des vertus nutritives prodigieuses. Hautement nourrissante, elle contient 15 % de protéines, 3 % de matières grasses et 82 % de glucides complexes. Extrêmement riche en fer, le teff renferme vingt fois plus de calcium que le blé ou l’orge. Source infinie de fibres alimentaires, cette céréale apporte aussi à l’organisme une grande quantité d’autres minéraux dont l’organisme a besoin tels le manganèse, le phosphore, le magnésium, le cuivre… De plus, le teff compte un autre petit miracle à son actif, puisqu’il contient de la levure symbiotique, ce qui signifie qu'aucune n'a besoin d'être ajoutée pendant la préparation de l'injera. Mais au grand avenir Heureuse ironie du sort, la culture du teff, une des plus anciennes de l’humanité se révèle une de celles promises au plus grand avenir. Avec ses nombreux apports nutritifs, la connaissance du teff s’est largement répandue chez les végétariens et les vegans du monde entier. Depuis longtemps, les personnes tenues de suivre un régime sans gluten l ‘ont adopté. D’ailleurs, les éthiopiens obtiennent avec l’injera les deux tiers des protéines journalières lors du jeûne orthodoxe durant lequel il ne faut consommer aucun produit animal. Alors, si votre hôte en signe de respect, de bienvenue, d’affection porte lui-même la première part du repas à votre bouche selon la tradition du « guscha », ne soyez ni surpris ni offusqué et pensez que les meilleurs athlètes éthiopiens ont été élevés ainsi " A vous maintenant de nous faire connaître les spécialités culinaires dégustées lors de vos voyages. On s'en lèche les babines par avance. "
Le Teff, une céréale très ancienne … Le teff, principal ingrédient de cette spécialité culinaire, est une céréale inconnue des régions occidentales. Cette graine endémique et sans gluten possède des vertus nutritives prodigieuses. Hautement nourrissante, elle contient 15 % de protéines, 3 % de matières grasses et 82 % de glucides complexes. Extrêmement riche en fer, le teff renferme vingt fois plus de calcium que le blé ou l’orge. Source infinie de fibres alimentaires, cette céréale apporte aussi à l’organisme une grande quantité d’autres minéraux dont l’organisme a besoin tels le manganèse, le phosphore, le magnésium, le cuivre… De plus, le teff compte un autre petit miracle à son actif, puisqu’il contient de la levure symbiotique, ce qui signifie qu'aucune n'a besoin d'être ajoutée pendant la préparation de l'injera. Mais au grand avenir Heureuse ironie du sort, la culture du teff, une des plus anciennes de l’humanité se révèle une de celles promises au plus grand avenir. Avec ses nombreux apports nutritifs, la connaissance du teff s’est largement répandue chez les végétariens et les vegans du monde entier. Depuis longtemps, les personnes tenues de suivre un régime sans gluten l ‘ont adopté. D’ailleurs, les éthiopiens obtiennent avec l’injera les deux tiers des protéines journalières lors du jeûne orthodoxe durant lequel il ne faut consommer aucun produit animal. Alors, si votre hôte en signe de respect, de bienvenue, d’affection porte lui-même la première part du repas à votre bouche selon la tradition du « guscha », ne soyez ni surpris ni offusqué et pensez que les meilleurs athlètes éthiopiens ont été élevés ainsi " A vous maintenant de nous faire connaître les spécialités culinaires dégustées lors de vos voyages. On s'en lèche les babines par avance. "
Bonjour
Nous partons au mois d'août à Orange, Caderousse plus précisément et nous voulions connaître un peu la région sous un angle "bio/filière courte"
Est-ce que vous connaissez des producteurs de légumes bio (ou agriculture raisonnée) dans ce coin là ? Si oui, que cultivent-ils ?
Je pose la même question pour de la viande ? Ou bien, quelles sont les bonnes boucheries du coin (car je n'ai pas envie d'aller dans un hypermarché pour acheter du tout venant). ?
Merci pour votre aide
Bonne journée
Nous partons au mois d'août à Orange, Caderousse plus précisément et nous voulions connaître un peu la région sous un angle "bio/filière courte"
Est-ce que vous connaissez des producteurs de légumes bio (ou agriculture raisonnée) dans ce coin là ? Si oui, que cultivent-ils ?
Je pose la même question pour de la viande ? Ou bien, quelles sont les bonnes boucheries du coin (car je n'ai pas envie d'aller dans un hypermarché pour acheter du tout venant). ?
Merci pour votre aide
Bonne journée
Faute de clients grâce au corona et avec des loyers pharamineux à payer, j'ai le grand regret de vous informer que les fameux restaurant Porte d'Annam et A la folie à Hanoi sont définitivement fermés. Les trois autres restaurants de Didier Corlou, Madame Hien et La Verticale à Hanoi et le Co Mai à Hoi An rouvrent le 1er juin
Bonjours..... a tous ceux qui prenne l'apéritif avant le repas....🙂
Je recherche pour me confectionner un " Perroquet " une marque de menthe thaïe ou équivalente a la notre ....Ainsi qu' un endroits/magasin ou grande surface dans la province de Chaiyaphum ou je peux acheter du Ricard ou du Pastis....😛
Je recherche pour me confectionner un " Perroquet " une marque de menthe thaïe ou équivalente a la notre ....Ainsi qu' un endroits/magasin ou grande surface dans la province de Chaiyaphum ou je peux acheter du Ricard ou du Pastis....😛
Bonjour,
Étant réunionnais je cherche une plantation de fraise pour cuisiner un gâteau ? Connaissez vous le gâteau fraise - mélisse ? Et la plage à marée basse c ok ? 🙂
et vous ... qu'avez-vous mangé à Oman ???
j'attends vos photos ...
@+++
j'attends vos photos ...
@+++
Bonjour,
Petit voyage culinaire à Montmartre, j'ai mangé dans un resto Venezuelien et depuis j'ai déjà essayé 2fois d'en faire mais j'y arrive pas, alors si quelqu'un a une recette de la pâte a arepa je l'a prend avec plaisirs.
Dans la région de Baracoa (Yumuri) à une certaine saison , du rio remonte en direction de la mer à la pleine lune des poches chargés d'alevin de poisson .
C'est un met délicat Les villageois les pechent font secher les TETIS sur des plaques de tole
C' est un met délicat, ne pas hesiter de demander à vos propriétaires de vous en cuisiner
C'est un met délicat Les villageois les pechent font secher les TETIS sur des plaques de tole
C' est un met délicat, ne pas hesiter de demander à vos propriétaires de vous en cuisiner
Impossible de parler de tradition culinaire et de cuisine au Laos sans évoquer le Laap Kaï ! On vous en proposera dans tous les restaurants laotiens.
Il existe différentes variétés de Laap : Laap Kai au poulet, Laap Sinh à la viande, Laap Pet au canard, Laap Pa au poisson...
Le Laap pourrait se traduire par "salade à la viande (ou au poisson) et aux herbes".
C'est un plat complet, sain et économique particulièrement savoureux à cuisiner de préférence aux beaux jours ! Recette à retrouver sur mon blog https://www.heleneetlacledeschamps.fr/
C'est un plat complet, sain et économique particulièrement savoureux à cuisiner de préférence aux beaux jours ! Recette à retrouver sur mon blog https://www.heleneetlacledeschamps.fr/
Aujourd'hui, je vous emmène dans les cuisines de Bali pour apprendre à cuisiner le Mie Goreng.
Une recette simple à base de nouilles sautées accompagnées de légumes, d'une petite omelette coupée en lamelles et de morceaux de poulet ou de crevettes.
Le Mie Goreng (Mie signifie nouille) et le Nasi Goreng (Nasi signifie riz) sont deux plats incontournables durant un séjour à Bali.
Bon appétit !
https://www.heleneetlacledeschamps.fr/a-table/mie-goreng-bali/
J’ai découvert le Dal Bhat à Kathmandou lorsque je faisais une mission de congé solidaire auprès de l’association WCN (Worldlife Conservation of Nepal).
C'est « le plat national du Népal » qui se consomme à toute heure de la journée et qui est servi à volonté dans tous les restaurants…
"Dal" signifie riz et "Bhat" bouillon de lentilles.
C’est un plat riche au niveau nutritif, sain et économique composé de riz, d'un bouillon de lentilles, d'un curry de légumes et d'achards.
Vous pouvez aussi l'accompagner de viande si vous souhaitez une version non végétarienne.
Vous trouverez la recette traditionnelle du Dal Bhat sur mon blog de voyage et cuisines du monde "Hélène et la Clé des Champs" :
https://www.heleneetlacledeschamps.fr/a-table/recettes/recette-dal-bhat-nepal/
A défaut de pouvoir voyager, je vous invite à faire un tour dans les cuisines du monde.
Aujourd'hui, je vous propose une recette de momos au poulet.
Les momos sont originaires du Tibet, mais ont franchi les frontières pour faire complètement partie de la culture gastronomique du Népal et de l'Inde. C'est au Népal que j'ai dégusté mes premiers momos alors que j'effectuais un congé solidaire à Kathmandou et, c'est dans le nord-est de l'Inde dans la région de Darjeeling que j'ai appris à les cuisiner dans la famille de mon amie Karishma.
Vous pouvez remplacer le poulet par d’autres viandes ou du poisson ou en faire une version végétarienne.
Vous trouverez la recette détaillée des momos au poulet sur mon blog "Hélène et la Clé des Champs"
https://www.heleneetlacledeschamps.fr/a-table/momos-poulet-nepal-inde/
Bonjour
Nous partons en Grèce en septembre et j aimerai visiter une fabrique de feta... dans une ferme de préférence... J ai cherché sur internet mais je n'ai rien trouvé. Auriez vous une adresse ??? D avance merci
Bonne journée
Bonjour à tous!
De mon voyage en Indonesie d'il y a quelques temps déjà, j'ai gardé un très très bon souvenir de poissons grillés à Jimbaran. C'est peut-être le fait de déambuler dans le marché au poisson, d'y avoir acheté un bon red snapper et de l'avoir fait cuire dans une des gargottes situées jusqu'à côté... Ou encore de l'avoir dégusté à même la plage en contemplant le coucher de soleil... 😊
Bref, j'aimerais retrouver la saveur de ce poisson grillé. Est-ce que quelqu'un connaîtrait la recette ? Dans mes souvenirs, le poisson était cuit sur la braise mais badigeonné en permanence par les cuistots. Il était servi avec du riz et je pense du sambal de tomate...
De mon voyage en Indonesie d'il y a quelques temps déjà, j'ai gardé un très très bon souvenir de poissons grillés à Jimbaran. C'est peut-être le fait de déambuler dans le marché au poisson, d'y avoir acheté un bon red snapper et de l'avoir fait cuire dans une des gargottes situées jusqu'à côté... Ou encore de l'avoir dégusté à même la plage en contemplant le coucher de soleil... 😊
Bref, j'aimerais retrouver la saveur de ce poisson grillé. Est-ce que quelqu'un connaîtrait la recette ? Dans mes souvenirs, le poisson était cuit sur la braise mais badigeonné en permanence par les cuistots. Il était servi avec du riz et je pense du sambal de tomate...