Without fail, French meals catch us by surprise. One would think that after spending almost two weeks in France we would have it figured out, but one would be wrong.
It all begins with slices of some of the best bread we Americans have ever tasted, some sort of spread, and varying other snacks. In Sault, the popular spreads were caviar d'aubergine (eggplant caviar) and tapenade d'olives. At dinner last night with the Krawiec family, the spreads du jour were tuna, guacamole, and foie gras (duck liver). Of course there was an assortment of salamis, nuts, tomatoes, and... vino. For two people accustomed to making a meal out of pupus, this is more than satisfying.
Here's where the first surprise comes... this is not the end of dinner; it is only the aperitif. So, having stuffed ourselves with all the great goodies, we then get to sit down to have the main course. Last night, we had duck confit ("poached" duck leg), pommes frites (french fries), salad, and of course, vino which were all VERY good. At this point, anyone should be well and truly sated.
But wait, there's more! "A meal is not a meal without cheese"... and more vino. Here is a photo of some cheeses that we sampled in Sault:
Finally, there is dessert. It is always too good to pass up despite the fact that we've maxed out our bellies. Last night was gateau au chocolate a cheval (chocolate cake in the shape of a horse) topped with English creme and grapes.
None of this should surprise us anymore but we have to admit that once again, last night's feast caught us off guard and we left stuffed...and smiling. MERCI BEAUCOUP KRAWIECS!
It all begins with slices of some of the best bread we Americans have ever tasted, some sort of spread, and varying other snacks. In Sault, the popular spreads were caviar d'aubergine (eggplant caviar) and tapenade d'olives. At dinner last night with the Krawiec family, the spreads du jour were tuna, guacamole, and foie gras (duck liver). Of course there was an assortment of salamis, nuts, tomatoes, and... vino. For two people accustomed to making a meal out of pupus, this is more than satisfying.
Here's where the first surprise comes... this is not the end of dinner; it is only the aperitif. So, having stuffed ourselves with all the great goodies, we then get to sit down to have the main course. Last night, we had duck confit ("poached" duck leg), pommes frites (french fries), salad, and of course, vino which were all VERY good. At this point, anyone should be well and truly sated.
But wait, there's more! "A meal is not a meal without cheese"... and more vino. Here is a photo of some cheeses that we sampled in Sault:
None of this should surprise us anymore but we have to admit that once again, last night's feast caught us off guard and we left stuffed...and smiling. MERCI BEAUCOUP KRAWIECS!
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