Fresh quail (cailles) and Landes chickens (poulets des Landes, white or yellow)
Fish called la daurade royale (gilt-head sea bream) and rouget barbet (striped red mullet)
Sausages including merguez, chipolatas, saucisses de Francfort, etc. and also prosciutto (jambon cru de Parme)
What is it about the food store and market photos from France, that makes them so appealing to us? I don't know, but they are :)
ReplyDeleteI've never heard of chipolatas?
Chipos are originally Italian, I think, and they are pork sausages with onion in the mixture. Chipos et Merguez are what people here cook on their barbecue grills in summer.
DeleteDaurade is something that I used to see on menus, though I've heard it could be several different fish? They're all arranged so artfully.
ReplyDeleteIn French, the spelling daurade is only used for the daurade royale, the best of the dorades that are eaten by humans. Aren't there fist called dorado in the Americas? Have to look that up. The British name for the European ones is sea bream. I don't know if there's an American name.
DeleteI've only seen "dorade" on French menus. Dorado, per the internet, is the same as mahi-mahi. Dorade, or sea bream is apparently also called silver snapper in the US.
DeleteThe fish look very fresh. I remember visiting the fish market along the shore in Le Lavandou in the South. The fisherman were unloading their boats when we arrived early in the morning to walk around the petite village. It was the only busy place that morning! In Germany, my favorite saucisse was bierwurst. A mild sausauge with a very different taste (probably beer!).
ReplyDeleteWalt and I like saucisses de Toulouse(which are plain pork sausages) and smoked sausages like Montbéliard and Morteau. Not to mention chipolatas and merguez. We get pork as well as poultry sausages in supermarkets and outdoor markets.
Delete