Tuesday, November 24, 2009

Food in France


Several of you were curious about the food in France when I mentioned the good food in the Dordogne River region. It was interesting to us that each region in France had it's specialty.
In Provence there was a lot of egg plant and olive oil.
In Carcassonne it was Cassoulet.
In the Dordogne River region it was duck and goose pate.
And everywhere for breakfast was croissants and baguettes.
Then when we traveled on to Barcelona it was tapas and paella.
No wonder my cholesterol sky rocketed right after returning home.

In the collage you will see sliced baked potato on a lovely beef steak, lamb over a spinach casserole, cheese souffle with mushrooms, paella, and oysters with pate.
The food was amazing as we traveled through France.
Double click on the collage to get a closer look, but beware you might get hungry.