French dishes

Elise,

Please eat plenty of foie gras (duck or goose) from Perigord for me. Preferably on warm, toasted brioche with farm butter. Then, of course, all the meals will be fabulous.

For cheese: AH HA! Everyone forgot about the CHEESE!

Maroilles. Boulette d'Avignon. Crottin de Chavignol. Bleu de Bresse. Roquefort. Munster.

quote:

Originally posted by lleechef

Elise,

Please eat plenty of foie gras (duck or goose) from Perigord for me. Preferably on warm, toasted brioche with farm butter. Then, of course, all the meals will be fabulous.

For cheese: AH HA! Everyone forgot about the CHEESE!

Maroilles. Boulette d'Avignon. Crottin de Chavignol. Bleu de Bresse. Roquefort. Munster.

I like most cheeses, especially the soft ones and the Swiss. But I can't eat blue cheese. I recognize the Roquefort, and probably that Bleu...and I have had Muenster. What are the 1st two cheeses like?

Maroilles is made in the Village of Maroilles, in the North. In my oppinion, it's the best cheese on the planet. It REEKS to high heaven in the fridge but tastes SUBLIME. Toast it on a baguette and then put on some butter. Or make a Tarte au Maroilles.

The Boulette is cone-shaped and is washed with beer. It reeks! It is delicious!

Cassoulet.

Hope it's spelled correctly.

Then there are always the classic dishes....lapin aux pruneaux, coq au vin, boeuf en cocotte, poisson au beurre blanc, and many others!