Friday, July 5, 2013

Cuisine marocaine

La Chalp, France, July 5, 2013—

A very nice table d'hôte dinner tonight, the hôte seated at the head of the table, where his wife the cook joined him after the service of the main course. 

She apologized that the paté was store-bought, but assured us it was from a very good charcutière, and it was in fact delicious, a mixture of hare and pork, perfectly textured, with a nice little mâche salad and, of course, cornichons.

Our hosts have travelled a lot, and she has brought recipes home with her — including this fine tagine, I suppose, of lamb, prunes, and who knows what else, with fine-grained couscous, and a cucumber relish.

Cheese next: I contented myself with Emmenthaler and a local tomme. And then — how amusing to hear French people pronounce the word "crumble."

Myrtille crumble, in this case, if I'm not mistaken, with a scoop of ice cream. Familiar and very welcome.

Vin rouge en pichet

• Chalet Viso, la Chalp

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