Tag Archives: Catalonia

Franco-Finnish Christmas meal

Last year we spent Christmas in Paris with my parents who flew over from Finland. Traditional Finnish Christmas meal includes ham but I do not eat ham and my parents were curious to eat like the French, so this is what our Franco-Finnish Christmas meal looked like and consisted of:

1. Champagne for apéritif! My father was responsible for opening the bottle and my mother was ready with her glass (Finnish design, naturally).

2. We begun with an Elegant amuse-bouche recipe for Christmas that included Russian caviar and scallops tarama:

3. And continued with oysters from Cancale (oysters are an integral part of French Christmas):

4. From oysters we moved onto foie gras (another integral part of French Christmas!): Until now we had been drinking champagne but this is when we switched to sweet white wine by Maison Lorgeril from Languedoc-Roussillon: Le Rêve de Pennautier, “Vendanges d’Après” Vin de France (BLANC MOELLEUX). An excellent choice, a sublime wine!!

5. After the oysters we enjoyed some Finnish smoked salmon….

6. …before moving to our already very famous French Christmas meal: stuffed goose from Les Provinces: We also opened another fantastic bottle of Maison Lorgeril from Languedoc-Roussillon: Mas des Montagnes, “Terroirs d’Altitude”, AOC Côtes du Roussillon Villages. This extraordinary red went so well with the goose that we could only say “wow”. And continue eating.

7. After the goose it was finally time to dig into cheese and there is no better time to eat Mont d’Or than Christmas: (Unfortunately the wine (red Irancy) was not the most perfect choice to go with the cheese; especially after the previous wine)

8. If you now think we could not eat any more, you are wrong… For dessert, we had marron glacé and calissons:

with some chocolate and vin chaud:

Our Christmas was merry and delicious, and I hope yours was too!

If you want to know more about our cooking ingredients etc., have a look at this post too: Christmas meal essentials!

And to learn more about the wines, please go here:

PS If you liked this post, you may want to check out Pearlspotting’s Facebook page! Especially since I am flying to Venice tonight and will be updating from there too.

French Christmas meal: stuffed goose from Les Provinces

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Traditional Finnish Christmas meal includes an oven-cooked ham but my parents happily followed French traditions while in Paris. Good for me, as I do not eat pork!

One week before Christmas we visited the boucherie-restaurant Les Provinces near Marché d’Aligre to see what our options for the Christmas meal are. The most typical French Christmas meat (poultry) is capon, a castrated rooster, but the butcher suggested we buy goose. After discussing the choice between the capon and the goose with everyone, we agreed that we prefer goose. Price-wise there was no difference and we had a feeling that the goose will be more original –the goose meat is more reddish brown (similar to duck or duckling) whereas the capon remains white as chicken (but is more fatty). So, “Prepare us a nice big goose with stuffing” we told the butcher and left a 10€ prepayment!

In the afternoon of the Christmas Eve we returned to fetch our stuffed goose and in the late morning of the Christmas Day we opened the package to find a beautiful, fat goose from Anjou with some organs aside for those who appreciate them.

We followed the roasting instructions: higher temperature in the beginning that gives the goose golden color and crispy texture, and lower temperature during the rest of the time with the aluminium foil. We added a glass of water in the casserole and kept moistening the goose with this water (some fat drained from the goose and mixed with the water). 2 1/2 hours later our goose left the oven and was ready to be cut. Such a beautiful piece of goose it was!

Everyone loved the goose and it will surely find its way to our Christmas table again in future! We enjoyed it with sweetened potato casserole, a Finnish dish, but you could also serve roasted carrots and potatoes or other vegetable with it. The red wine we had was Mas des Montagnes, “Terroirs d’Altitude” AOC Côtes du Roussillon Villages, and it was really excellent!!

The stuffing our goose had included veal, poultry liver, onion, alcohol, herbs and spices, and no pork, but remember that nothing prevents you from creating your own stuffing…

Boucherie-restaurant Les Provinces: Easy Saturday dinner from the Aligre Market

Wine: Maison Lorgeril from Languedoc-Roussillon and http://www.lorgeril.com/2-35542-Terroir-d-Altitude.php

PS As a bonus, here you go with a photo of the organs we prepared some days after Christmas. We recognized liver and gizzard but were not sure about the rest. Do you have an idea?

What to expect to eat in Roussillon?

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Earlier this month I was in the region called Languedoc-Roussillon and specifically in the southern part of it, Roussillon. This area of France is truly interesting food-wise: it is very Mediterranean but the mountains lurk in the horizon, it borders Spain and it is considered part of Catalonia. It has a strong culture of jambon, sausages, different types of seafood, snails, rabbit, cod, anchovies and tapas plates etc., and one should not forget the local wine and cheese making!

This blog post is about sharing my culinary experiences during the recent five-day trip in Roussillon, and to show you what to expect to see and taste both at restaurants and at markets. Enjoy!

Beautiful garlic! After all, it is the Mediterranean!

Cheese! (mixture of cow and sheep):

Roquefort-flavored sausage:

Sea urchins! Salvador Dali liked them… do you?

Catalan snails in tomato-jambon sauce:

Warm goat cheese salad:

Mussels with aïoli and grilled cuttlefish:

Mushroom with Balearic spicy sausage called soubressade on a toast:

Duck legs:

Beefsteak:

Razor shells (my all-time favorite!!):

“Small tapas assortment”:

My only regret is that we did not have a chance to taste the local oysters, but one always needs to keep a reason to return!

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Collioure: the pearl of the coastal Roussillon

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Collioure is one of those Mediterranean towns that every artist seems to have loved. Matisse, Picasso, Derain, Dufy, Chagall, Braque –you name it– have all immortalized this cute seaside town in the south of France. We spent one night in Collioure, and even if the weather has turned cooler and greyer, we could see and feel the charm of the old town and the historic harbor area.

I could only wonder how old these plane trees are! It looks like many artists have leaned on them… …imagine the storied they could tell us!

We also witnessed one brave man having a swim in the sea. But after all, who would not be tempted in such beautiful surroundings?

Collioure has a rich past. Throughout its history, the Spanish have had their fair share of Collioure occupation, and once upon a time Collioure was a summer residence of the King of Majorca! It has been part of France only since 1642.

There is an impressive fort built by Vauban, the military architect of Louis IV, which reminds us of the old battles and the strategic location of Collioure.

If you are traveling in the Languedoc-Roussillon region, make sure to stop here for a day or two. Even during winter season (like last weekend) the life goes on and the tapas scene is quite active. In addition, there are delicious anchovy shops and a dozen of art galleries. And there is the wine route that passes by Collioure –after all, Collioure has its own appellation (appellation d’origine contrôlée, AOC). No wonder all of those artists loved it here!