French cooking

My most impressing lesson in French cooking was to visit our next door neighbour. I interrupted her as she was eating a salad for lunch. The table was laid, even though she was on her own, her salad was beautifully laid out and as I came through the door she quickly slid her plate into the drawer of her dining table.
Presentation matters !

French cooking also has a host of ingredients, and traditions to which this little series is some kind of introduction.

The series covers seven days. It reflects what we actually eat and drink in Brittany. It covers evening meals only. Breakfast is what you get at the boulangerie, and lunch is either a picnic, or a menu ouvrier.
In deference to the English breakfast and before we set off on the seven day menu I would like to recommend France’s version of streaky bacon. Its called “poitrine fumee” and the butcher will slice it for you (in tranches fines). Beautiful stuff because its normally not wet, unlike English bacon which so often leaves a sticky residue of dried-up wetness in the bottom of the frying pan.

If you haven’t been to France before I should also explain about “menu ouvrier”. You will see if travelling at lunchtime the occasional swarm of lorries and white vans all parked

together. This signals the presence of a restaurant has a workmen’s lunch menu – the menu ouvrier. Its an institution because workmen’s lunches are subsidised by the State. Prices normally 10 – 12 euros. The more lorries and vans the better the restaurant.



So, that’s the first day of seven. When I’ve finished I’ll reissue all seven post in booklet form – a pdf guide available for download on the front page of our Brittany Holidays website.

Bon appetit



Powered by Facebook Comments