Thursday, September 14, 2006

French Cuisine

Other than the nape of a woman's neck, I can't think of anything that smells better, or is more mouth watering, than garlic and onions being browned in butter in a sizzling skillet. Why food...

I am currently a guest in the house of Monsieur and Madame Boyer on the outskirts of the village of Figeac in South West France. Figeac was and is a marvel of medieval architecture. Much of the town was built many hundreds of years ago, and in the surrounding countryside are stone walls and ruins dating back to Roman times.

To say Mme. Boyer can cook is a bit like saying Picasso can paint a little. Food and French cuisine is a religion here. Lunch takes the better part of two hours, dinner, the better part of three.

Dining consists of an aperitif, followed by a salad or soup, or sometimes both, followed by an entre, followed by cheese, followed by desert... All accompanied by bottle after bottle of good, often times exquisite wine.

I am in paradise...


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