21 April, 2010
Behold the sea!
This week end I went to visit my grand-aunts Odette and Yvette in their family beach bungalow in Mimizan-Plage in the Landes region of Southwest France. Their house is located below the great sand dune, a gentle five-minute stroll up to the view above.
I had a very restful week end of sunbathing, jogging along the beach and a few extremely quick dips in the water; it was still very cold.
Aunties Yvette and Odette are the only family members I have left of my grandparents' generation. They are the ones who got my generation used to the long hearty family meals of traditional French food, which I still cook for myself when I have guests today. They are the origin of most of the recipes I keep in my cooking repertoire. When in France I will call them if I need an urgent cooking tip.
Most striking for me was how the local meat cuts they got from their butcher this week end made the lamb shank and the pork roast tasted very different from what I usually prepare in Paris, although I use the same recipe that came from them through my mother. It was further evidence for me that quality of food is clearly linked to its origin. For more information on food quality linked to origin, click here.
Symphony no. 1 "A sea symphony"
Ralph Vaughan Williams
London Philharmonic Orchestra, Sir Adrian Boult, EMI classics