Salut mais amis! J'espere que tu avait bien mangé ce weekend.
I had a lovely weekend that was very french inspired. A good friend had to sadly say goodbye to a wonderful friend and employee who is headed to Paris! La vie et belle n'est pas? To be headed to Paris is a lovely thought. Knowing that you will be surrounded by tremendous cheese, breads, wine, fruits, and pastry's *sigh* In order feel as though we were also headed to Paris with this wonderful woman there was a France inspired send off which I happily cooked for.
There were fresh charcouterie boards with lovely saucisson sec, cured with les herbes de provence. Some smoked meats, and mustard to accompany of course. Homemade bread sticks, crostini and a selection of Parisian cheese. Ahhhh the thought of a Camembert and Brie just make my heart swell with joy and my mouth water. Fruit platters filled with grapes, apricots, nectarines, peaches, apples and pears as well as petits quiche.
For those of you who are curious about the difference between Camembert and Brie cheese here you go. Camembert and Brie are made with a very similar production method. However, they are produced from different regions of France which means that the traditional technique, climate and animal feedings are different. The cheeses are also made into different shapes when produced. Traditionally Brie is formed into a large flat wheel and Camembert into a high cylinder shape. The picture above you will see the desert, some beautiful macarons! Je t'aime beaucoup les macarons. I love them. If you haven't eaten a traditional french macaron please go out today and treat yourself to one. They are little bits of heaven. Crunchy on the outside, pillowy soft on the inside. Gauranteed to delight. To go with the macaron and to make people laugh I made little sugar cookies and then iced them to look like the French flag. Many little french men saying hello. Now i'm off to switch regions and dive into the culinary delights of Italy. A la prochain!!
Eat, drink and enjoy!!
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