Casser la croûte. On the table, at the farm…

Let’s break the bread crust and the meal starts… Casser la croûte, breaking the crust is eating for the French. That’s the magic : close your eyes. Your are in a French farm in the timeless era of fairy tales. There is a herd of unicorns grazing in the field…

Break the bread and put food on it…

That’s a meal. No, I forgot to take photos of the wine.
At our farm we make everything from scratch… but not the wine.

Un pain de campagne. Merci Kiki, la MAP (home bakery machine). It’s an old style peasant bread with a little rye flour in it.

3 terrines that you’ve seen before :
terrine de canard aux marrons et aux noix (chestnut marron duck )
terinne de volaille aux herbes (herb poultry)
pâté au foie (liver)

Salade de chou rouge (red cabbage).

Flavored with apple, Italian parsley (despite the name, it’s not foreign at all in France, it’s persil plat, the common flat parsley). Of course, a cider vinegar vinaigrette.

(to go to the posts, click on the text not the photos)

pickled cornichons

pots de pommes de terres et champignons (mushroom, potato)

Dessert chausson

I hope you enjoyed the visit !

Pink compote chaussons

More chaussons aux pommes. It’s good and it’s the season. They are different from those (click on text not photo) :

chausson au Japon

That was a white compote and croissant pastry dough.

It’s a simple puff pastry (without yeast).

The compote is pink because it’s made with a vivid red Fuji apple grated with its skin.

It is very fresh…

Enjoyed with Earl Grey tea. Autumn leaves ? No, not yet… my evergreen indoor plants lose leaves all the time.

Chausson aux pommes au Japon

The chausson aux pommes is a big favorite after school snack in France. Most bakers make them.
It’s less known in Japan. It’s rare. Well, it exists and it is different. The inside is smaller, dryer, sweeter, like a pâte de fruits (fruit leather). And that’s what it is, confirmed the baker. That’s good… but I missed my chausson full of tart chilled compote.

Fuji apple compote.

A hint of shikwasa lime.

In croissant dough… Well, my dough took the heat. It was not optimal, but for the chausson that was well, as they can also be made with soft puff pastry.

That was hard to let it cool… I had to eat something else during that time.
Then, I was really glad. Deliciously refreshing.