all started in a small village perched on the massive central Lozère ...
This village nestled between large Aubrac plateaux and gorges of the Tarn is a charming village that has admirably retained its old houses and its gastronomic traditions.
Oh it is good to come back and recharge it his family almost complete!
Swimming and diving in the Tarn gorges by canoe descent, with cousins Acrobranche climbers crazy-crazy, picking wild blueberries on the Aubrac, hiking with Charlotte on the back .. . in short, a program that leaves no respite but inevitably disconnects the daily grind.
For a week we did not stopped treating us: wild blueberry pies freshly picked plums from the garden clafoutis, a delicious sweet zucchini quiche vegetable garden, sausage specialties such as pig's ears, the rabbit terrine, sausage with mushrooms ... And then we were invited to the famous Aligot of my great cousin Beatrice.
Those who have gone on vacation in this region could not miss this outrageously delicious specialty.
few pounds of apples-to-earth, a good dose of fresh Cantal, a few cloves of garlic and a good elbow grease will suffice to make the best mashed potatoes ever invented! Still need to know how assayed all these ingredients to obtain a Aligot who endlessly spinning ...
In my family, there is still a tradition that nobody can resist: the leg of lamb roasted on a spit and watered during 1h20 from its own juices with thyme.
A large table together 4 generations, 2 legs juicy wishes and girls who squabble for the privilege of chewing the bones ... it's nice to have a big family!
Then we hit the road for a tour of friends and family members that we do not often get to see. A first step in the Corbières made us discover a magnificent region with its vineyards in the eye and his beautiful medieval city of Lagrasse .
grilled sausage, champagne, dancing flames, petanque and trail sculturel were at the rendezvous.
Charlotte took the opportunity to get acquainted with the dogs of the campaign while his parents, they discovered the taste of wine corner .
Finally, before returning to Marseille and Geneva to join Bavaria, a short stay in Provence has revealed a typical specialty of the Camargue: mussels cooked over the coals ... I leave you with the recipe and am going back into my sweet memories before returning to work in a few days.
brasucade :
Serves 4.
Preparation time: 10 minutes.
Cooking time: 15 minutes.
- 2.5 kg of mussels
- cloves garlic olive oil white wine
- bouquet garni salt & pepper
Make a big barbecue with strains of vines and coal. When the coals are hot, cook the mussels in a large paella pan until they are completely open and taking care to empty the sauce.
Pour marinade over the mussels and cook for 5 minutes while stirring. Serve immediately.
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