Camembert de Normandie Fermier

Durand Camembert

One of only two remaining, farm produced Camembert de Normandie is made by La Fromagerie Durand. It is worth the extra €2!

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Judging The Best Baguette In Paris Competition

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It's not every day that you get invited to spend an afternoon sitting in a small room overlooking the Seine with an MOF or two, the president of la Chambre professionnelle des artisans boulangers-pâtissiers de Paris ,  a delightful fromagère, Djibril Bodian,  the winner  of last year's Best Baguette in Paris competition and, most importantly, two long tables lined with baguettes. 155 baguettes to be exact. To be tasted by only 15 of us. A seemingly endless and daunting task, yet it was taken very seriously. We inspected, sniffed, poked, prodded, chewed and tasted 71 baguettes each over the course of the afternoon. The tasting wrapped up around 6:45pm, the final numbers were tallied up and the winner was called just after 7pm. Then the bottles of Champagne came out, I'm sure with the goal to both toast us for our efforts and to get the flavor of bread out of our mouths. Baguettes, as far as the eye can see! As I mentioned in my most recent post , the jury is made up of mai...
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Grandma's Meatballs

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When my family gets together it means many things; laughter, dancing in the kitchen, good wine and lots of cooking and eating. And the one thing we always cook together is a big batch of my grandma's meatballs. If she wasn't doing the chopping, mixing and cooking herself, she would be the chef, guiding us along and making sure we never over mixed! Since she passed away, making her meatballs keeps her memory alive and is always one of the highlights of our time together. They're full of fresh parsley, garlic and Parmesan, and even though the first ones out of the pan are scalding hot, we will happily burn our tongues eating a few because they're simply irresistible. And by the time the entire batch has been cooked and the pasta and sauce are ready to serve, we've usually eaten so many that we just want to go pass out in a meatball induced coma, but we somehow always find room for just  one   more. Overeating is inevitable, but we know that when the first meatball goe...
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Port-en-Bessin And Le Marché Aux Poissons

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Clams and sea snails and delicious, tender  salicornes . Sign for the locally made fish soup. I love his face! Low tide. It's étrille season, a tiny local crab that tastes like lobster. They were busy filling bag after bag with the live crabs for customers. Port-en-Bessin is famous for its scallops , and there is evidence of that everywhere. Local oysters from Asnelles-sur-Mer .
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