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)
pots de pommes de terres et champignons (mushroom, potato)
I hope you enjoyed the visit !