Meal #81: Dinner

Not so much a regional speciallity, but definately a French specialty! Tonight I made very simple Charcuterie platters with Italian Capocolla, French saucisson, mache salad, chevrotin, cornichon, grape tomatoes, and sliced country bread. It was all very tasty and so easy! I am going to add this to my weeknight quick-meal round-up for sure!



Meal #80: Lunch

The weather promised to be perfect so we got up early and headed to Lac d’Aiguebelette! As usual, we took a few wrong turns and a 1 1/2 hour drive became a three hour drive. No worries… the drive was beautiful! We ended up on some lovely mountain roads with awesome views and luckily, a great restaurant!

We both started with Martini Bianco with lemon. So refreshing! We then had fresh green salads with beets, radishes, onion, and a great creamy balsamic dressing. I had the omelette with “house chips” and Adam had the steak with the “house chips”. WOW! I’m so glad I didn’t opt for the mashed potatoes. The “house chips” were awesome! Crispy, earthy, salty, a little charred in some spots – perfect! My omelette was done well, just a little borring. Adams steak was very good. Charred outside, rare inside, and surprise – sprinkled with cumin on the outside!

All was great, then I asked for mayonnaise and all became PERFECT! The waitress called inside through an open window to the chef. They didn’t have any, but he would make some fresh for me, “petite minute, s’il vous plaît madame”. WHAT?!?!? It was SOOO good. I dipped every chip in it. Adam even put it on his steak:) We finished the meal with espresso.

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Meal #78: Dinner

Still clearing out the refrigerator… I was feeling pretty bummed, then I found some frozen sausages we bought in Moutiers! Phew! I also found some frozen, par-baked french bread which I baked and it tasted fresh and yeasty! Dinner was going to be pretty well after all 🙂

I made pan-seared French “Grillers” with balsamic glazed, caramelized onions and garlic with a crusty baguette generously smeared with dijon mustard, and a salad with balsamic vinaigrette and Chevrotin. We’re on our last bottle of wine- Emergency! It was a very nice Savoie region Mondeuse – nutty, with hints of fresh grape and subtle red fruits (think raspberry, strawberry, and red current). Yum! Not bad for scraping up the last bits!!! We do not feel deprived, in fact, we may be feeling a heart attack coming on 😉ImageImage

Meal #72: Dinner

Another regional speciality. Note: all regional specialties include oozy, melty cheese. Fondu!

Annecy was exceptionally beautiful! Unfortunately, we had a rough drive home. We missed a few turns and the one hour drive became a three hour drive through winding mountain roads. We were low on gas, but our card wouldn’t work at the gas station – fingers crossed, we continued the journey. We were about thirty minutes from home when first and second gear quit engaging! Thankfully Adam is an excellent driver and was able to drive up steep mountain roads in third gear – ridiculous!

After the white knuckle drive up the mountain I was in no mood to prepare a full meal. I kept it simple. I put some cornichon in a bowl, cut up some bread and sausage, and melted some local cheeses (Beaufort, Emmental, Gruyere) with wine (Apremont), Kirsch, and mustard. Voila! Super fatty, tasty, melty fondu dinner! 🙂



Kellie, someday you will visit Europe and when you do, you must visit Annecy. I think you will love it! 😉

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