UIO's grote dobbelsteenavontuur #2, vertrek 2 mei!

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Op donderdag 11 december 2008 08:00 schreef UIO_AMS het volgende:
Jij low tech???

Je weet toch wel dat ik als bijrijder in een auto in Frankrijk het beste functioneer met het Michelin-wegenboek op m'n schoot hè? Ik moet niets weten van tomtom's en dergelijke.

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Op donderdag 11 december 2008 11:09 schreef UIO_AMS het volgende:

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Ben ik altijd voor te vinden. Welke speciale streekgerechten ken je in die buurt?

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Aïoii is the accent of Provençal cuisine. It is a mayonnaise made with olive oil and generously seasoned with crushed garlic. It is an accompaniment to vegetables and fish.

Anchöiade is an anchovy and garlic purée typical to the south of France. It is usually served on toast or with raw vegetables, known as crudités. The recipe varies from region to region, and from family to family.

Bouillabaisse is a renowned Marseilles fish soup whose special taste is made from a mixture of Mediterranean fish: scorpion fish, mullet, monkfish, conger eel, spider crab and. It is usually served with a traditional spicy sauce, known as rouille.

Catigau is a fricassée (a dish consisting of fish or meat cut into pieces and cooked in gravy) made from grilled or smoked eels fished directly from the Rhône River.

Loup is the Mediterranean name for sea bass, and is delicious grilled over a barbecue or in the oven. It can be stuffed with fresh fennel or simply prepared with olive oil and a sprinkle of fresh herbs de Provence.

Pistou is a basil, garlic and olive oil condiment. It is similar to the Italian pesto, but is made without the pine nuts. The basil leaves are crushed or pounded with a mortar and pestle (or a food processor in most cases these days) before being added to the olive oil. The word itself is derived from the Provençal word 'pestare' which means to pound. Many claim the only way to retain the bright green color from the basil is by pounding it the old way, with a mortar and pestle.

Ratatouille is a delicious vegetable stew composed of peppers, courgettes (zucchini), aubergines (eggplant), tomatoes and onions, all prepared with olive oil. Eaten cold as a starter or hot as an accompaniment to fish or meat, ratatouille is an excellent addition to any Provençal meal.

Rouille is a type of mayonnaise sauce that consists of either olive oil with bread, or breadcrumbs with spices (in which case it iss usually highly spiced with chile peppers). It is usually served with fish and fish soup dishes. The actual name comes from the French word for rust, hence the color of the sauce.

Sisteron lamb are fed on wild thyme and rosemary, which is what makes this dish so tasty. Not every palate can distinguish the difference, though a delicate palate will certainly be able to pick up on these aromas once the meat is served.

Tapenade is a purée of olives crushed with a mortar and pestle and mixed with garlic, capers and anchovies. It can be eaten simply with a slice of grilled bread, or served as an accompaniment to fish or meat.

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Op donderdag 11 december 2008 17:48 schreef UIO_AMS het volgende:

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Mijn kaartleeskwaliteiten doen voor geen ander onder. Mits m'n boek op m'n schoot blijft liggen tijdens het rijden en ik niet naast één of andere wannabe rallyrijder zit natuurlijk.

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Op maandag 15 december 2008 13:31 schreef UIO_AMS het volgende:
plaatje

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Op maandag 15 december 2008 @ 13:31 schreef UIO_AMS het volgende:
Maak ik een mooi overzichtskaartje van de te volgen route, reageert niemand er op. Dan maar een mooi plaatje van een Renault Laguna uit 2008:

[afbeelding]

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Op dinsdag 16 december 2008 11:52 schreef DutchTrain het volgende:
En deze erachter natuurlijk!

[ afbeelding ]

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Op donderdag 11 december 2008 11:13 schreef UIO_AMS het volgende:

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Heb jij een Michelingids bij de hand? Zo ja, mag je van mij wel in elke sterrencategorie een restaurant in de buurt van de aangegeven route opgeven. Dan kunnen we altijd zien.

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Op donderdag 11 december 2008 17:51 schreef UIO_AMS het volgende:

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Dat zijn voornamelijk gerechten uit (het zuiden van) de Provence. Kun je ook wat vinden voor het Centraal Massief en de Franse Alpen?

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Op dinsdag 16 december 2008 17:55 schreef costadibalkoni het volgende:

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De trekhaak op mijn auto is alleen bedoeld voor de trailer van mijn boot, zeker niet voor een caravan.

En dan nu weer ontopic.

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The food of the Massif Centra
Don't expect anything very refined from the cuisine of the Auvergne and Massif Central: it's solid peasant fare as befits a poor and rugged region. The best-known dish is potée auvergnate, basically a kind of cabbage soup. It's easy to make and very nourishing. The ingredients – potatoes, pork or bacon, cabbage, beans, turnips – though added at different intervals, are all boiled up together. Another popular cabbage dish is chou farci, cabbage stuffed with pork and beef and cooked with bacon.
Two potato dishes are very common – la truffade and l'aligot. For truffade, the potatoes are sliced and fried in lard, then fresh Cantal cheese is added; for an aligot, the potatoes are puréed and mixed with cheese. Less palatable for the squeamish, there's tripoux, usually a stuffing of either sheep's feet or calf's innards, cooked in a casing of stomach lining. Fricandeau, a kind of pork pâté, is also wrapped in sheep's stomach.

By way of dessert, clafoutis is a popular fruit tart in which the fruit is baked with a batter of flour and egg simply poured over it. The classical fruit ingredient is black cherries, though pears, blackcurrants or apples can also be used.

The Auvergne and the Ardèche in the east produce some wines, though these are not of any great renown. Cheese, however, is a different story. In addition to the four great cow's milk cheeses – St-Nectaire, Cantal, Fourme d'Ambert and Bleu d'Auvergne – this region also produces the prince of all cheeses, Roquefort, made from sheep's milk at the edge of the Causse du Larzac.