This all makes me hungry, and also wish I were in France. We once spent a summer down near Montpellier. Drank a LOT of local wine and ate gobs of oysters and mussels. My then-husband was doing some research with a guy at the university there (he was an aquatic biologist), and it was lovely. Except for the traffic in Montpellier.
My grandmother in rural Mississippi used to give me jars of figs she’d “put up.” I ate the last jar in 1995, in an apartment in Fayetteville, Arkansas, with rice. Figs are my happy place.
I had to laugh about the line "after we started speaking to each other again" because I was reading your newsletter as we were driving to a concert. I was checking google maps as my husband was arguing with me about which route to take. As I mentioned, I was LOOKING at the traffic snarls. He wasn't. It took a bit before we were talking again. I also saved the picture of the ripe fig. I am a quilt maker and loved the colors in that one. I am really interested in the rice mixture you ate. Can you elaborate on what was in that dish? Thanks. BTW, love your newsletter. bp
Bonjour David, I'm with you on those crabs being too much work. We lived in Maryland for many years and I prefer the blue crabs in their soft shell state. One time, at a restaurant in Nantes, we ordered a big seafood platter and asked if we could substitute something else for the torteau. More langoustines or oysters perhaps? They suggested lobster, which they cooked to order as a separate course. It was wonderful!
Why do the French, who are so protective of their language, always put Floating Islands on the menu when it is Oeuf a la Neige? God blessed the Roussillon with fabulous produce but created the Tramontane to remind them who is in charge.
David, this was a great dual publication on your travels to SW France. As a foodie and lover of brocantes, I was engrossed in it. I especially appreciate your link to the various routiers in France. I feel as if I don't see them (or perhaps recognize them as such) very much anymore. You also mentioned Courtepaille, a restaurant often linked to airport hotels. Doesn't that mean "short straw," like you got the worst pick of the lot? I always forget to ask my French friends about that one. Seemed like an unfortunate choice of name, unless it means or suggest somethings else in French.
The routiers aren't evident if you're not looking for them although some do have prominent signs visible from the highways. The guide (and website) are great tools, although an app would be even better since you can geo-locate places...although as someone who once had an app, they are extremely hard to manage and update, and are very expensive to maintain. (All of the reasons why I couldn't keep mine going...)
Courtepaille, according to Romain, means something "familiar/family" - such as eating together. While it means "short straw" it refers to the game itself, not necessarily losing, according to him : )
There is nothing more disappointing that getting a meal, that you know you could have cooked better at home, in fact the last time this happened to me I sent them my recipe for them to compare. There have been times I have asked to see the menu again so I can check to see if what I thought I ordered, and was on my plate compared with what was on the menu. Don’t mess around with me when it comes to food I am paying for.
Cooking for others is a responsibility and not everyone is talented or a good cook but there's a difference between being not competent, and lax or lazy. Lazy can be fixed but competence/aptitude I think are things you're born with. Not everyone can be competent at every - I could never be a brain surgeon, or astrophysicist, for example : -)
I don't know which of the rices they used or how they were cooked, but you could check the website which I linked to and see the varieties. I think they were lightly steamed but not sure. The website for shop of the salt marshes (and restaurant) lists/sells the mix here (I think that's the one they use in the restaurant?): https://www.lesalindegruissan.fr/produits-r%C3%A9gionaux/1019-duo-de-riz-500g.html
This all makes me hungry, and also wish I were in France. We once spent a summer down near Montpellier. Drank a LOT of local wine and ate gobs of oysters and mussels. My then-husband was doing some research with a guy at the university there (he was an aquatic biologist), and it was lovely. Except for the traffic in Montpellier.
My grandmother in rural Mississippi used to give me jars of figs she’d “put up.” I ate the last jar in 1995, in an apartment in Fayetteville, Arkansas, with rice. Figs are my happy place.
It's really fun to read about your meals. Thank you for being so diligent. This reader feels like I'm right there with you.
I love Fig jam 💕 it is at the top of the list along with Tart Cherry jam 🍒 and Apricot jam 🍑
What a find on your vacation🌱
Enjoy all your comments on meals when you travel. Thanks for sharing!
Part 2 certainly didn’t disappoint! Now I need a nap 😂
I had to laugh about the line "after we started speaking to each other again" because I was reading your newsletter as we were driving to a concert. I was checking google maps as my husband was arguing with me about which route to take. As I mentioned, I was LOOKING at the traffic snarls. He wasn't. It took a bit before we were talking again. I also saved the picture of the ripe fig. I am a quilt maker and loved the colors in that one. I am really interested in the rice mixture you ate. Can you elaborate on what was in that dish? Thanks. BTW, love your newsletter. bp
I don't really know much about it except that the rice was from a local producer. They sell the mix in their shop and you can see it here, which explains the varieties: https://www.lesalindegruissan.fr/produits-r%C3%A9gionaux/1019-duo-de-riz-500g.html
Since I can't drive here, I'm happy that Romain does it - although I don't mind driving, however it is tiring on him so I'm always mindful of that.
Bonjour David, I'm with you on those crabs being too much work. We lived in Maryland for many years and I prefer the blue crabs in their soft shell state. One time, at a restaurant in Nantes, we ordered a big seafood platter and asked if we could substitute something else for the torteau. More langoustines or oysters perhaps? They suggested lobster, which they cooked to order as a separate course. It was wonderful!
Why do the French, who are so protective of their language, always put Floating Islands on the menu when it is Oeuf a la Neige? God blessed the Roussillon with fabulous produce but created the Tramontane to remind them who is in charge.
Always interesting to read about your vacations. Those figs look so delicious. Enjoy the jam! 😃
Merci for the wonderful narrative. I need to go to France.
David, this was a great dual publication on your travels to SW France. As a foodie and lover of brocantes, I was engrossed in it. I especially appreciate your link to the various routiers in France. I feel as if I don't see them (or perhaps recognize them as such) very much anymore. You also mentioned Courtepaille, a restaurant often linked to airport hotels. Doesn't that mean "short straw," like you got the worst pick of the lot? I always forget to ask my French friends about that one. Seemed like an unfortunate choice of name, unless it means or suggest somethings else in French.
The routiers aren't evident if you're not looking for them although some do have prominent signs visible from the highways. The guide (and website) are great tools, although an app would be even better since you can geo-locate places...although as someone who once had an app, they are extremely hard to manage and update, and are very expensive to maintain. (All of the reasons why I couldn't keep mine going...)
Courtepaille, according to Romain, means something "familiar/family" - such as eating together. While it means "short straw" it refers to the game itself, not necessarily losing, according to him : )
Thank you!
There is nothing more disappointing that getting a meal, that you know you could have cooked better at home, in fact the last time this happened to me I sent them my recipe for them to compare. There have been times I have asked to see the menu again so I can check to see if what I thought I ordered, and was on my plate compared with what was on the menu. Don’t mess around with me when it comes to food I am paying for.
Cooking for others is a responsibility and not everyone is talented or a good cook but there's a difference between being not competent, and lax or lazy. Lazy can be fixed but competence/aptitude I think are things you're born with. Not everyone can be competent at every - I could never be a brain surgeon, or astrophysicist, for example : -)
So I leave those to the experts!
The Figs sound amazing!
Thanks for sharing your September getaway.
I'd love to know which kinds of rice were in the mix and whether they were cooked in stock or something. We love rice at our house.
I don't know which of the rices they used or how they were cooked, but you could check the website which I linked to and see the varieties. I think they were lightly steamed but not sure. The website for shop of the salt marshes (and restaurant) lists/sells the mix here (I think that's the one they use in the restaurant?): https://www.lesalindegruissan.fr/produits-r%C3%A9gionaux/1019-duo-de-riz-500g.html
I'm very glad to have that website guide to the routiers!