#sisteron lamb

[foodplates1922]

Sisteron lamb Navarin d'Agneau and Chambolle-Musigny, green peas, carrots

French, Dinner, Main, Meal, Lamb, Meat

[localfoodandwine]

The Queen Dined on Foie Gras at The Elysée,

The Queen Dined on Foie Gras at The Elysée,

At a French state dinner, what does the Président de la République serve The Queen?

This fun little documentary walks you through the preparations of President Hollande’s Elysée state dinner for Queen Elizabeth II that took place in 2014 in honor of D-Day.

Among that which was served were foie gras from the Périgord, Sisteron lamb from Provence and camembert cheese from Isigny Ste. Mèrein…

[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

[nerminacebicworld-blog]

White album by mbarbosa featuring a cable-knit sweater ❤ liked on Polyvore

Barbour cable knit sweater, 145 BAM / STELLA McCARTNEY coat, 1,410 BAM / Gia Couture lamb fur lined slippers, 585 BAM / Marc by Marc Jacobs leather crossbody purse, 505 BAM / Longines bracelet watch, 2,105 BAM / Rahaminov yellow gold ring, 15,480 BAM / Antique jewellery, 3,570 BAM / Anne Sisteron pearl stud earrings, 590 BAM / Diane Von Furstenberg apple iphone case, 30 BAM / Uniqlo accessory, 6.40 BAM / New Look pom pom key ring, 8.80 BAM / Fendi accessory, 765 BAM / Holga 135BC Plastic 35mm Camera - (Bent Corners Version) - White |..., 77 BAM