The foggy Saturday morning rains had come in veils, like the northern lights, washing the cobbles. Fool: I’d left my umbrella at the tiny two-star hotel the airline had given me for mucking up my return flight to London.
Another guest post by Brendan Howley The first time I spent in Paris was a blustery March, out of season and dour; the city gathered itself for spring, hinted at in the cross-winds rising off the Seine the afternoon I chose to buy a book—any book—from one of the booksellers on the quai des Grands Augustins.
If you're cooking and you've got your game on then you might just be making a civet—a French stew of furry game or fowl, the famous “jugged hare” in English. Typically civet is a winter dish made with hare or rabbit and flavored with onion, chives, garlic, red wine, and peppercorns; traditionally the hare swims in a distinctive dark brown broth, thickened with the little critter’s blood.
Blame the wonderful pot au feu Michael made Saturday for this Monday Mot, a two-fer! A pot au feu is much more than a traditional French country stew: this triumph of simple cooking cuts across class lines as the beating heart of Gallic culinary flair, a delightful mélange of (deliberately) cartilaginous meat, ham hock, sausage and/or thick bacon, garden vegetables…and the bouquet garni, the spices that take the dish to heaven.