Monday, August 12, 2013

In and near Chablis with David Lebovitz


Posted: 11 Aug 2013
gougeres pastry
For a variety of reasons, we decided to extend our twenty-four hour vacation by forty-eight hours. Actually, there were only two reasons: One was that there was a massive heat wave last week in Paris that was roasting us, and everyone else in the city. And two, a friend who lives outside of Paris – who has a pool – invited us to come.
French pool
So we drove out of the city, away from the unshaded pavements, the barren open-air markets, and the locked-up storefront, to breathe in some fresh air and float carelessly in a calming rectangle of cooling water. We were in the Yonne, part of Burgundy, which also meant Dijon mustard, gougères, and Chablis.
glasses of chablis
On arrival, we tumbled out of the sticky heat of the car and hopped into the pool right away to cool down, then our friend called us to the table with a vegetable tart she’d whipped together; a simple pastry dough with a smear of Dijon mustard, sautéed zucchini and onions, then topped with cheese and baked. Basta. Score one for simple French food, and the women who make it!
zucchini cheese tart

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