Issue No. 15
Discover the Drome, Nyons - the last Provencal frontier, Charente-Maritime, Burgundy, Paris gastronomy, Nice, secret Provence, recipes, a whole lot more. It's the next best thing to being in France...
Discover the Drome, Nyons - the last Provencal frontier, Charente-Maritime, Burgundy, Paris gastronomy, Nice, secret Provence, recipes, a whole lot more. It's the next best thing to being in France...
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He prepared the meat deftly and then<br />
came the cooking discussion. How were<br />
we preparing it? Our marinade met with<br />
his approval, but under no circumstances<br />
were we to use a temperature higher<br />
than 180 degrees Celsius. The butcher<br />
looked at us gravely to make sure we<br />
understood this important point.<br />
And did we want the bones he had just<br />
removed? We should place them next to<br />
the lamb, cover them with some olive oil<br />
and butter, and add a full head of garlic,<br />
herbes de Provence, and salt. It would<br />
make a nice jus for the meat. This kind<br />
of advice is common in France.<br />
If you are in a rush and go to a French<br />
butcher be preapred to be there for at<br />
least a half an hour. But if you do, the<br />
food will be delicious and the floorshow<br />
can’t be beat...<br />
Keith Van Sickle is the author of One Sip<br />
at a time: Learning to live in Provence
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