While traveling through northwest France, I was on the hunt for new, nutty discoveries in Brittany. Strolling through the tiny historic tourist village of Rochefort en Terre, I stumbled upon a tiny shop, L'Art Gourmand, and was blown away by all the nutastic treats. Almost every nut is represented here: almonds, pistachios, pecans, hazelnuts, even humble pignolis, not to mention one of the largest, most playful assortments of marzipan I've ever seen (and I've seen a lot of marzipan). Puppies, dinos, bunnies, pigs, and an assortment of fruits—all in marzipan form.
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This is a breadstick that will surely haunt my dreams, and perhaps one worth even attempting to replicate at home. Imagine a torpedo-shaped roll of the best quality—open-textured, chewy, crusty French bread—then stud that bread with oozing pockets of melted emmenthal and salty nuggets or mimolette, the cantaloupe-shaped cheese from Lille. Sharp and salty, with a Parmesan-like texture, mimolette is colored bright-orange with annatto and has a mottled surface that's been treated with cheese mites introduced to add their distinct hazelnut-scented aroma.
I thought I was putting together a mean picnic. Until last week, when I experienced a picnic that left me thoroughly humbled. Let me walk you through the recipe.
Last week I traveled around the Jura region of France. You can expect a whole slew of Francocentric coverage on what I ate, drank, poked, prodded, and otherwise documented on this awesome trip to the land of cheese and wine. Here's a quick overview of the wide range of tasty comestibles from the Jura region: Comte cheese, charcuterie, and more.