#anchoïade

[philoursmars]

Une longue série sur la bouffe. Entrées et apéro home-made (sauf le 3)!

Pau : salade, copeaux de brebis, courgette crue, ail, olives et vinaigre aromatisé à la rose (que Christine et moi avions dégustée en Aragon)

Marseille : salade laitue, tomate, avocat,...

Marseille, "Chez Madie" : poivrons au four, huile d'olive, anchoïade

Marseille : œufs de truite sur blinis pour le Nouvel An

[askwhatsforlunch]

Anchoïade

Anchoïade is a tasty spread made with anchovies and capers, a staple of Cuisine de Provence, it is a fragrant, flavourful appetizer to spread onto crusty bread or to dip crudités in; and it also takes me back to my recent holiday on la Côte d'Azur... (Was it only last Friday, I was drinking lemon-y cocktails by the sea?!) Have a good one!

Ingredients (makes about 1/3 cup):

a small garlic clove

a dozen anchovies, kept in oil

1 tablespoon capers

1 1/2 tablespoon extra virgin olive oil

a small bunch fresh Parsley or Chervil 

Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.

Thoroughly drain anchovies and capers, and add them to the mortar as well. Grind energetically with the pestle, until mixture becomes a paste. Gradually stir in olive oil, emulsifying.

Finely chop Parsley or Chervil, and stir into the mixture until well-combined.

Serve Anchoïade with crudités, such as radishes, Baby Carrots, Cherry Tomatoes or cucumber, or spread onto toasted Baguette.

[binsofchaos]

Anchoïade | Patricia Wells

As a special treat during my cooking classes in Provence, we often have a catered picnic lunch under the pine trees near the belvedere above the village of Gigondas. It is chef Johannes Sailer and his staff who drive up the hill (we often hike) and deliver a sumptuous picnic of fresh foods, usually including a giant platter of vegetables to accompany this exquisite anchovy dip, a typical Provençal sauce made up of salt-cured anchovies, olive oil, vinegar, and garlic. I like to serve anchoïade with freshly steamed whole cauliflower showered with a touch of fresh parsley from the garden.

Ingredients

Makes about 1¼ cups

8 plump, salt-cured whole anchovies (or 16 oil-packed filets)

2 plump cloves garlic, peeled

2 tsp. best quality red wine vinegar

1 cup extra virgin olive oil

Fine sea salt

Freshly ground black pepper

Instructions

Step 1

If you’re using salt-packed anchovies: At least 5 hours (and up to 24 hours) before preparing the anchovy dip, soak the anchovies: Rinse them, cover with cold water, and refrigerate until ready to prepare the dip.

Step 2

Remove the anchovies from the water, drain, and separate into fillets, pulling them apart and removing the central bones. Rinse and drain.

Step 3

In the bowl of a food processor or blender, combine the drained anchovies, garlic, and vinegar. Process to blend. With the machine running, slowly pour the oil through the tube and process again. Season to taste. Stir again before serving.

[sabinerondissime]

Hello,alors c'était comment l'apéro à midi ? soleil et cigales 😁!

C'est exactement ça ! Avec anchoïade et Tapenades olives vertes et noires, comme il se doit :)

[onprovence]

Provençal Specialties

Provençal cooking it's easily categorized of “cuisine du soleil” – much like Italian & Greek culinary, it relies heavily on the use of olive oil, herbs, and the bounty of the Mediterranean Sea. Eating in Provence is a constant process of discovery – the following list highlights some of the specialties which can be found on tables around the South of France. L’agneau de Provence Lamb is from Provence is regarded as having a particular taste & quality – most notably the lamb from Sisteron is the highest regarded of the region. L’aioli Aïoli is a garlic mayonnaise used as a spread for vegetables, fish, and crusty breads.  In the case of a grand aïoli, there is a well-defined list of foods to be served with said spread, namely salt cod, snails, mussels, eggs, potatoes, and summer vegetables. L’ anchoïade Purée of anchovies, mixed with olive oil & capers, very thick – often found at local markets where olives & tapenades are sold. Le boeuf en daube Chunks of cooked beef cooked with olive oil, lard, onions, oil, and herbs; served with sauce or red wine. Provence’s answer to boeuf bourguignon. La bouillabaisse There are at least a dozen fish are used in this well-seasoned soup. Once a dish of the poor, it’s become a plate for the rich due to the rarity of the fish needed for its creation. Fish commonly used are scorpion fish, sea bass, and the red mullet or “goat fish”.  Accompanied by a think & spicy sauce, la rouille, & grilled croutons generously rubbed with garlic. La bourride A cheaper type of bouillabaisse, made with white fish (mullet, monkfish, whiting) & served with aioli. Calissons A (delicious) speciality of Aix-en-Provence, these tiny “cookies” are actually a mix of crushed almonds & candied melon topped with royal icing. Not-to-be missed… For some of the best calissons in Provence Check out Roy René calissions, based in Aix-en-Provence. Les grenouilles à la provencale Frog legs grilled with oil & garlic after being rolled in flour. Le lapin à la provençale Rabbit slow-cooked in white wine with garlic, mustard, herbs, & tomatoes. Les pieds-paquets A specialty of Marseille & Sisteron, this dish is made of sheep’s offal (stomach and feet), simmered in a sauce of white wine and tomato. The stomach (or paunch) is cut and rolled in the shape of “packages” to be stuffed with parsley, garlic, pepper, & bacon. Olives Covered in parsley, layered with garlic, or simply left on their own, no trip to Provence is complete without sampling as many varieties of olives as possible. Pastis Pastis is an anise-flavored liqueur and the drink for apéritif hour in the south of France. Pastis is filled about a quarter full in a tall glass to which the drinker adds water to his/her desired taste. One of the most famous pastis makers is Ricard. La rouille This indispensible partner for making bouillabaisse calls for fresh chili pepper, garlic, sea urchin, & potatoes – later spread on bread or croutons & added to soup. La soupe au pistou Another legend of Provençal cooking; soup composed of beans & vegetables using a base of basil & garlic ground in olive oil. La tapenade Purée of black olives (or green) and capers mixed with olive oil, often served on grilled bread. Les truffes Found from November to March, people travel for miles to benefit from the truffles found at local markets in Valreas, Richerenches, Apt, Aups, Vaison, and Carpentras "Chaque cuisinier a sa sauce" - Proverbe Provençal Read the full article

[rainbowbeast-fr]

25 Unique Fish Dishes (for fish-eating dragons)

This is a portion of a descriptive list I’ve put together for myself for roleplay purposes, lore blurbs, etc. The original intent was to have a d100 list, but I ran out of steam pretty early on, haha. Thought I’d share it, just in case it proves helpful for anyone else! 

 Aether Gumbo: An iconic and heavily seasoned soup dish from the Crystalspine Reaches, it incorporates aether hermits, a type of magical crab native to Arcane waters, alongside a dark roux and a slew of herbs and vegetables. The arcane nature of the meat causes the gumbo itself to sparkle and shimmer. 

Harpy’s Roost Maeun-tang: This Wind Flight specialty is a spicy fish stew, utilizing anchovy broth, sea bass, and red chili pepper paste, alongside a wide variety of spices and vegetables, to create a soup that packs quite the punch! Servers will often allow customers to choose which fish will be cooked from a well-stocked aquarium.

Tiger Shrimp Bruschetta: This appetizer, consisting of freshly grilled bread with diced tomatoes, basil pesto, immaculately cooked tiger shrimp, and fresh mozzarella, is served at only the fanciest business parties in the Shifting Expanse, and is sure to please any Tempest Spire CEO. Now get back to work! 

Steamed Royals With Garlic Sauce: Royal oysters, hunted like truffles by trained amberwing waveskimmers, can turn quite the profit; not only are their pearls worth quite a bit, but when steamed and drizzled with a nice, buttery garlic sauce, they make for an excellent-- and pricey-- meal.

Popcorn Megashrimp: Popcorn megashrimp, made from skittering megashrimp breaded, fried in oil, and peppered with cajun seasoning, are perfect for those rare occasions during which the Colonel’s XXL popcorn shrimp buckets are simply not enough. 

Boston’s Devilsnap Chowder: Said to be a recipe originating from a dinner guest of the Lightweaver herself (perhaps even pilfered from her royal kitchens), this creamy chowder uses devilsnap clams, bacon bits, and a variety of veggies, alongside milk and flour (as a thickener) to create a meal that’s both filling and delicious. 

Nebula Float: Often served in a tall glass and garnished with a cherry, this drink consists primarily of a soft drink such as root beer or cream soda, and is topped with a nebula floater, a particularly sweet type of jellyfish. Especially popular on hot days in southern Sornieth. 

Emperor Roll: Named for one of the most fearsome beasts known to dragonkind, this delectable sushi roll calls for battered tempura shrimp, avocado, cream cheese, and spicy mayo. A plate of these is sure to keep any fish-eating dragon happy!

Angelspine Hors D’oeuvres: A small, savory delicacy consisting of raw, lightly seasoned angelspine meat, or uni. It has the texture and consistency of a firm custard, and is often served on platters at high-profile gatherings and dinner parties, where the urchin’s own golden quills are used in lieu of toothpicks. 

Sand Sucker Jelly: A seasonal treat from the Sunbeam Ruins and Shifting Expanse, these leeches only come to the surface during annual floods, after which many are caught, ground up, and fried into a savory paste. Often spread on toast or crackers for a quick (and tasty) snack. 

Tetra Tetrazzini: Diced ruby tetras imported from the Gladeveins, when tossed with forest mushrooms in a buttery cream sauce and splashed with a bit of sherry, make a fantastic topping for any pasta dinner. Top with almonds, fried onions, or breadcrumbs to really impress your date.

Drunken Scarlets: When not cracked over coatl tummies and eaten raw, scarlet mussels can be cooked in a flavorful white wine sauce for a quick and crowd-pleasing meal. Serve with a lemon wedge and grilled bread for extra class! 

Hand-Tossed Anchovy Pizza: Regardless of what other flights might say, nobody does pizza better than the dedicated chefs at the Emberglow Hearth. What could possibly be more delicious than a pizza with hand-tossed dough and freshly made sauce, cooked on an all-natural open hearth furnace? Adding anchovies fresh from the Blacksand Annex, of course. 

Star-On-A-Stick: A popular street food in coastal Fire Flight cities, vendors sell these deep fried starfish by the dozen on busy days. The crispy, oily exterior and soft, meaty interior are definitely an acquired taste if you’re not from the area. 

Fallen Star Soufflé: A savory soufflé made from whipped egg whites, white wine, roasted red peppers, and meat from the fallen star starfish, alongside other ingredients. The rarity of the fallen star, compounded by the difficulty of preparation, makes this quite the expensive treat. 

Tidelord’s Fingers: This traditional summer food from the Sea of a Thousand Currents is made from whitefish, which is battered and then deep-fried. While certainly not very healthy, they’re the favored snacks of many water-dwelling dragons. 

Snakehead Ehomaki: A maki sushi delicacy often eaten by Wind dragons at the start of spring. Though this recipe calls for a wide variety of potential ingredients, one should traditionally only fill the roll with seven. The golden snakehead eel is the central ingredient of this ehomaki. It’s considered especially good luck to eat this dish facing the year’s lucky direction. 

Ragesquid Calamari: Fried ragesquid is a staple of seafood restaurants all across Sornieth. However, their natural purple coloring oftentimes doesn’t survive the battering and frying process-- so chefs often use dye to give the calamari its distinctive purple color. 

Steppes Rangoon: These appetizers are a staple of Wind cuisine restaurants, despite not actually having originated from the wind flight. They consist of crab meat, cream cheese, and seasoning, which are then wrapped in a wonton wrapper and either fried or baked. 

Pickled Vampires: A favored snack from the Scarred Wasteland, plaguelings will often kill and ferment recently-fed wetland vampires, a type of leech, in a salty brine. They make for a satisfying, if bloody, treat. Non-plague dragons are noticeably less fond of these. 

Luminescent Caviar: Also referred to as “Glow Roe”, this food is scavenged or farmed from the bioluminescent fish native to the Tangled Woods. Though they’re not quite as flavorful as regular caviar, their aesthetic appeal ensures that this dish is just as, if not more, expensive. 

Black ‘n’ White Crab Cakes: Named partially for the Blacksand Annex and partially for the White Reaches crabs native to it, these pan-fried delicacies are served hot and are a favorite of many coatls. Add ashfall prickler hot sauce for an extra kick! 

Mirrorlight Anchoïade: This dip, at one time, was quite popular in the Sunbeam Ruins, though it’s since fallen out of style in favor of olive tapenade. It consists of filleted anchovies, olive oil, garlic, and white wine vinegar, alongside hints of lemon juice and other seasonings, and it makes for an excellent (though quite smelly) snack when paired with veggies or bread. 

Dumpling Squid Dumplings: A delectable treat consisting of ground dumpling squid and vegetable filling, wrapped in a thin dough, sealed, and then steamed. They’re especially delightful with a tangy sauce. Also referred to as jiaozi.

Glowstar Special: Because the Glow Star loses its luminescence the moment it leaves the water, this savory dish, consisting of smoked, seasoned starfish and kelp noodles, is prepared and served entirely underwater. This task becomes significantly more difficult when one is not in the Water Flight. 

[fritesandfries]

Roasted Asparagus with Almonds & Bagna Càuda

It’s still summer and you’ve probably been grillin’. And if you’re reading this during the winter time, you’re probably doing a lot of roasting. I have to ask though: aren’t you tired of preparing vegetables the same old way? Are you looking for a new way to jazz up that grilled or roasted asparagus? Well, here ‘ya go.

Bagna càuda is an Italian anchovy dip that’s often paired with cooked or raw vegetables similar to anchoïade. I probably lost some of you when I said anchovy but it adds a salty and umami-rich depth that you’ll never find in another dip. You gotta trust and try. When you combine the saltiness of bagna càuda, crunchy almonds and the sweet-grassy asparagus, you get one hell of a fancy side dish.

For 4 servings:

1 bunch roasted or grilled asparagus

1/3 c. chopped and roasted almonds

1/4 c. bagna cauda (recipe below)

Plate roasted or grilled asparagus on a plate. Stir together the almonds and bagna cauda. Spoon the mixture over the roasted asparagus.

Bagna Cauda

For about 1/2 cup (slightly adapted from Serious Eats):

6 garlic cloves

1/3 c. water

1/4 c. olive oil

2 oz. tin oil-packed anchovies

Slice garlic.In a small saucepan, combine garlic and water over medium heat. Cook until garlic is soft. Drain the liquid. Combine garlic and olive oil in the same saucepan. Cook on low heat until the garlic can be smashed with a wooden spoon.

Add anchovies and cook, stirring and smashing, until they are dissolved into the sauce and it forms a puree. If you want, after you heat the anchovies in the mixture for about a minute, toss it all in a blender to combine.

[fortybeauty]

Il va être duuuuur, l'apéro ! 😄 #apero #aperitif #apéro #apéritif #anchoiade #anchoïade #aperoprovencal #apéroprovençal (à Aix-en-Provence, France)

[lauthenticfrance]

Mam Goz River Barge Cruise - Lauthentic France

The Mam Goz River Barge Cruise offers barge cruises in the South of France. Along the french canals, waterways, and rivers of the Canal du Rhône à Sète, the Canal du Midi, and the Rhône river. The MAM GOZ Luxury Hotel Barge can be booked as a private charter for up to 6 passengers. Ideally situated in the South of France, the MAM GOZ Luxury Hotel Barge is moored in Aigues-Mortes, close to Avignon, Nîmes, and Arles between the wild Camargue and the fascinating Provence.

A hotel Mam Goz River Barge Cruise in French waterways Upper deck MAM GOZ is a hotel barge in France cruising the Provence. Specially adapted to the Canal du Midi, it has a maximum length of 29.8 m to enter the locks. Ideally built to navigate the rivers and waterways of southern France, MAM GOZ can accommodate up to 6 people.

On the upper-deck there is: an outdoor lounge a relaxation sun terrace a 2 person hydromassage hot tub with chromotherapy

Lounge On the lower-deck there is: a lounge and a dining room with 3 individual tables

The Southern French Cuisine Discover the culture of South of France Eric and Christel love the cuisine from the South of France influenced by the different Mediterranean cultures. This cuisine is a synonym of sun and friendliness. During your canal barge cruise in Provence, we will share with you our passion for Southern French cuisine. Quality of products is essential. So, Eric and Christel spend the winter season looking for the best producers in the region which work in respect of the environment and with a high-quality goal. They taste and select local products to offer you the best cuisine. Similarly, they visit cellars and vineyards of the Rhone, Provence, and Languedoc to serve you the finest local wines. These products are tastefully prepared by Eric. Fish, meat, and vegetables simply seasoned with olive oil, fresh spices, and herbs of the region; there lies truly the secret of his cuisine: simple, colored, just good.

Breakfast To start the day well, breakfast must the generous. On MAM GOZ, we will serve a traditional French breakfast with hot drinks: coffee, tea, chocolate, or milk with fresh orange juice. Croissants and similar products such as chocolatine will accompany the French baguette with honey and jam. Of course cheese, ham, and eggs as well as cereals, yogurt, and dried fruit will also be available to satisfy you.

The aperitifs Before each meal is taken on board, an aperitif will be served on the upper deck. It will be a privileged moment to discover new wines and grape varieties of this rich and wonderful region. Of course, other spirits such as gin, vodka, whisky, and pastis will be on board to satisfy you as well as sweet wines from the region such as MUSCAT DE LUNEL Clos de Bellevue, the famous French vermouth Noilly Prat or Banyuls. You will have at your disposal softs, orange juice, and the worldwide known sparkling EAU de PERRIER from which the source is located only a few kilometers from the waterway we are barging. Your aperitif will be served together with Mediterranean « mises en bouche » for example tapenade, caviar d’aubergines, or anchoïade.

Lunch and Dinner on board Meals are taken on board respect the standards of the French cuisine with a 4 courses meal. Our products as mentioned before, are provided by local producers specially selected by us for their excellent quality.

Drinks served with meals The Rhône-valley, second vineyard after the Bordeaux region, has AOC wines among the most remarkable of France (Côte-rôtie, Hermitage, Chateauneuf-du-Pape…). Les Côtes de Provence produces a generous and full of sun wine with wonderful rosé wines. During our barging in the south of France we will come across some local vineyards such as Clairette de Bellegarde, Costières de Nîmes that might surprise you. The Languedoc at last is the largest wine region of France between the mountains and the Mediterranean. For a long time, it produced low-quality wine tables. But for the last 30 years the wines of the Languedoc thanks to passionate men and women produce nowadays remarkable wines to be tasted during the cruise.

So to discover or discover again the vineyards of our beautiful region, a different wine will be proposed at each meal according to your taste and of course adapted to the menu proposed. You could taste for example, a Châteauneuf-du-Pape Domaine Mont Redon or the famous Fiole du Pape, a Côte-rôtie Domaine de Bonserine, a Gigondas Domaine des Bosquets, a Clairette de Bellegarde Terre des Chardons, a Vin des Sables Montcalm Prestige, a Costières de Nîmes Château Beaubois or a Pic Saint Loup Domaine de l'Hortus, or a AOC Languedoc La Clape Château Mire l'Étang… Natural or sparkling water and orange juice will also be at your disposition.

During the cruise, at any moment of the day, natural or sparkling water, softs, orange juice, beer, local red, white or rosé wine as well as coffee or tea will be at your disposition.

Lunch or dinner taken outside According to the day or the place, we visit we can choose either bistro, gastronomic, traditional or even sometimes exotic cuisine. Meals taken outside are important: it’s the time to rest between two visits or after a cruise; time to relax; the pleasure to be together but also to discover other atmospheres and new flavors.

About us

MAM GOZ is a Luxemotor barge built in 1923 in Papenburg, Germany. In 2005, she started a new life after being shortened by 8 m to be adapted to “le Canal du Midi”. Until 2015 she was run as B&B in Colombiers, near Béziers on the “Canal du Midi”. In July 2016, OZ crossed France to a Belgian shipyard to be refitted. Renamed MAM GOZ, meaning grandmother in the Breton language, she moors now in Aigues-Mortes where she will be run as hotel canal barge cruises on the waterways of the South of France and the Rhône. Today, MAM GOZ barge is homologated by the French administration “Voies Navigables de France” as a 6 passenger commercial boat.

https://www.lauthenticfrance.com/river-cruise/mam-goz

[lepetitlugourmand]

@maisonfonfon_mc est la nouvelle adresse signée du bouillonnant restaurateur-influenceur de concepts : Riccardo Giraudi @the_beefboy qui fait vibrer le port de Fontvieille. C’est face aux somptueux yachts et au pied de l’emblématique Rocher entre oliviers et agrumes que vous dégusterez une cuisine Méditerranéenne aux accents chantant l’amour du Sud. La décoration est lumineuse et enjouée entre objets chinés et nichés, comme dans ces belles maisons provençales mis en scène par Cédric Capron. La fresque murale est une ode vivante de la vision d’une RIVIERA sublimée aux lignes cubistes et surréalistes de l’artiste Franck Lebraly. Les plats de partage se colorent de rayures des assiettes et de saveurs des produits locaux subtilement ravivés d’un condiment ou d’une huile identitaire qui apporte le peps idéal. La salade d’artichaut se balance d’une belle anchoïade et de la rondeur du Parmesan. La Tarte Tatin de Tomates gorgées de soleil est une gourmandise absolue qui craque de sa pâte sablée au parmesan. Les généreuses crevettes juste tiédies s’enveloppent d’une huile herbacée aux agrumes Les Troffie au Pistou et pignons grillés sont ceux de la Ligurie si proche et si savoureuse. Lou Angnèu n’est pas si innocent de tant de saveurs à la juste cuisson et au jus qui se mêle de joie du caviar d’aubergine. Les poissons de la pêche du jour ne sont pas pour autant oubliés, ils sont ensoleillés de tomates, d’olives ou de citron confit… Pour terminer en fraîche douceur l’assiette de Tutti Frutti givrés est non sans rappeler les citrons givrés de l’enfance. La noix givrée se fait délice, tout comme la passion ou encore la poire. Les équipes ont la sincérité du vrai et sont là mémoire des lieux de l’institution monégasque Michel Angelo. @maisonfonfon_mc (comme Fontvieille) devient délicieusement vôtre pour un déjeuner élégant ou un dîner gourmand et festif. #riccardogiraudi #montecarlo #monaco #frenchriviera #maisonfonfon #gastronomie #beefboy #cotedazurfrance #visitmonaco #fontvieille #giraudi (à Maison Fonfon - Monaco) https://www.instagram.com/p/Cgi_I27swgv/?igshid=NGJjMDIxMWI=

[alouestriendenouveau]

Courchevel

Pour nos congés cet été, avec deux enfants de 4 ans et 6 mois, nous avons choisi une option que l’on avait déjà testé et approuvé en Crète : le all inclusive. Ça nous permet de ne pas avoir à nous soucier de cuisiner ou de chercher des restaurants chaque jour alors que l’on a de jeunes enfants avec nous.

Nous n’avons pas trouvé de deal intéressant à l’étranger en haute saison donc nous avons assez vite axé nos recherches en France. Les littoraux étaient trop chers en plein mois d’août et nous aimons la montagne. Après avoir comparé plusieurs offres, notre choix s’est porté sur la Résidence Miléade de Courchevel, dans les Alpes, qui cochait tous nos critères : une bonne notation, une piscine, un club enfant (et même club bébé dès 3 mois), des visites à faire alentours sans voiture, et deux chambres communicantes. Nous avons réservé notre séjour par le site Family Trip, que je recommande chaudement, ils ont été très réactifs et arrangeants pour nos questions et requêtes !

Nous y avons été la première semaine d’août. Le baby club était fermé faute de personnel mais ça n’a pas trop bousculé nos plans, nous ne comptions pas y mettre Suzanne plus d’une demi-journée ou deux, le temps de se baigner tranquillement ou d’aller au cinéma. Lou a par contre été au club enfant 3 ou 4 jours sur notre séjour, elle a même pris part au spectacle de fin de séjour.

Le temps n’a pas été très clément sur cette semaine mais nous avons quand même eu 2-3 jours de beau temps, de quoi se baigner au Lac du Praz et profiter de la piscine de l’hôtel ! On est aussi allés plusieurs fois au Lac de la Rosière, tout près de l’hôtel, un superbe lac bleu qui nous a rappelé nos tant aimées Rocheuses canadiennes. On y a même fait un barbecue, organisé par l’hôtel.

Il y avait beaucoup d’activités proposées mais nous étions limités par la présence de Suzanne, même si nous aurions beaucoup aimé faire quelques randos. On s’est contenté de promenades autour du Lac de la Rosière, et d’une balade guidée pour découvrir les fleurs des montagnes. Nous avons aussi passé un après-midi à Aquamotion, le grand centre aquatique du coin.

On a visité la plupart des villages de Courchevel mais en cette saison c’est assez vide et peu actif, il y a sans doute une toute autre ambiance en hiver ! Un gros point fort de cette station est le système de navettes gratuites qui passent régulièrement et nous emmènent à peu près partout.

On a aussi bien profité de ce qu’on aime le plus dans les all inclusive : les buffets de nourriture ! Parmi nos plats préférés du séjour : les gnocchis betterave avec sauce Roquefort, les beignets de courgettes, le fritto misto, une mousse au chocolat divine, et une anchoïade délicieuse ! Points positifs, il y avait toujours un plat végétarien, et des options pour les enfants ! Il y a eu aussi quelques plats régionaux mais assez pauvres en fromage ou alors avec pas mal d’attente pour se servir.

En parlant de fromage, on s’est fait plaisir dans les fromageries du coin en se ramenant plein de délices : Bleu de tarentaise, Beaufort d’été de Bourg-Saint-Maurice, Tomme de Juglaret, Persillé affiné, Abondance fermière, Brezain, Tomme céronnée, et Dent du chat !

Bref, on a passé une semaine de vacances dépaysante et très sympa. Définitivement je trouve que le principe du all inclusive permet de vraiment se reposer et lâcher prise en vacances avec des enfants en bas âge. On a même été rapidement au bar de l’hôtel quelques soirs en prenant le babyphone avec nous pour remonter fissa à la chambre en cas de réveil des filles !

Je vous laisse avec une vidéo de notre séjour :

[philoursmars]

Marseille. Non loin de la Place de Lenche, un des immeubles de la reconstruction après les ravages de l'Occupation. Alterné, les délices du "Lamparo", resto da cette même place avec une salade de poivrons et son anchoïade, des seiches à la provençale et un sublime fiadone, sorte de cheese-cake corse au brocciu et au citron.

[askwhatsforlunch]

Cuisine de Provence

If you want to add a generous bit of sunshine to your meals, then I suggest trying your hand at la Cuisine de Provence. Fragrant with herbs like thyme, rosemary or basil, colourful with fresh vegetables, these recipes celebrate the fish and seafood of the French Riviera and the quality meat of l'arrière-pays! As I am spending a week's holiday in Provence, I intend to enjoy everything la Côte d'Azur has to offer, from bathing in the Mediterranean Sea to the delicious gastronomy! Try these recipes, if you want to follow me!

Drinks

Pastis  

Limoncello Spritz 

Lavender Liqueur 

Appetizers

Rouille 

Anchoïade 

Parmesan Aïoli 

Green Olive Tapenade

Aïoli 

Baguettes 

Roasted Garlic, Thyme, Olive and Tomato Plait

Entrées

Garden Pistou Soup (Vegan)

Salade Niçoise 

Provençal Roasted Chicken 

Meat

Provençal Burger 

Niçoise Stuffed Zucchini

Fish

Prawn Pasta à la Marseillaise 

Anchovy Stuffed Courgettes 

Rosemary Roasted Tuna 

Brandade de Morue (Codfish Potato Bake) 

Sage and Lemon Sardines 

Red Mullet and Aubergine Burgers 

Rosemary and Basil Sardines 

Roasted Sardines

Sides

Poêlée Provençale (Sautéed Aubergines and Peppers) 

Tian (Vegan)

Tomatoes Provençal

Ratatouille

Savoury Pies and Tarts

Tourte aux Blettes

Condiments

Herbes de Provence 

Desserts

Lavender Apricot Tart 

Peach and Apricot Charlotte

Ice Cream

Lavender Ice Cream 

Lavender Apricot Sorbet (Vegan)

Lavender Apricot Ice Cream Cups

[sac-epee]

Pour nos 11 convives , ce soir : Apéro anchoïade et tapenade. Menu. Aïoli maison, plateau de fromage, mousse de chocolat faite maison, café, vin , digestif . Nous repas sont généreux . Comme le début de la saison , à la Casa Helios nos soirée sont toujours aussi conviviales faites de simplicités et de bienveillance. La Casa Helios un lieu où vous n’êtes pas reçu comme un client lambdas mais comme des amis. lacasahelios.gay@gmail.com (à La casa Helios Chambres D’hôtes) https://www.instagram.com/p/CQuFV6wrgMH/?utm_medium=tumblr

[piperjdrake]

Delicious dinner and a much needed catch up. I think my first course, the bluefish roulette with caviar, was my favorite. The delicately fried smelt with squid ink anchoïade was a very close second. Everything was delectable. #travel #explore #boston #cambridge #bostonrestaurants #foodporn #foodie #girleatworld https://www.instagram.com/p/B4_ndydH_jP/?igshid=bymcs4jbhjpo

[roller92]

Salade de poulpe, mousse de persil à l’ail, anchoïade au citron vert #gastronomiefrancaise #paris #quaideseine #summer https://ift.tt/2TZWoiZ