Hearty breakfasts are not exactly a French tradition. Although not technically illegal in this country, a hearty breakfast is not often found in French cafés or restaurants. But this morning’s breakfast chez nous was not only hearty but, I’m proud to say, quite French in its make-up. Here’s how it went down:
- The omelette. First, my wife Jan sautéed a bunch of mushrooms in butter, letting them get soft and tasty. Then she made a three-egg omelette and folded in the sautéed mushrooms.
- The croissant. It’s worth the drive from Daglan to the bakery in Castelnaud (a distance of about 10 kilometres) but of course it’s not something you want to do each morning. My solution is to buy several croissants at once, wrap them individually in cling film, and then put them in the freezer. The night before I want a croissant for breakfast, I take one out of the freezer, leave it on the counter over night, and zap it in the microwave for 10 or 20 seconds in the morning. As I did today.
- The surprising salmon. In the past, I’ve written about several of the delights we’ve bought at the new Fabrice le Chef boutique in Daglan, including his salmon gravlax. (For a full introduction to the boutique, just check back to my posting of March 29, called “Fabrice le Chef: Open for business.”) Gravlax is salmon that’s been cured (typically with salt and sugar) rather than smoked, and Chef Fabrice has made several types, including salmon that’s flavoured with dill, and salmon that’s flavoured with citrus fruits. Our latest discovery is gravlax betterave, or beetroot salmon gravlax. This is sliced salmon cured with orange and with a purée of beets (beetroot). The salmon glistens, the colour is amazing, and the flavour is lovely and mild.
The real deal. And here is how all these three French stars aligned on my plate this morning:
And now you’ll have to excuse me: It’s time to head up to the main square, as today’s stage of the Tour de Dordogne races through our village. It’s not quite the Tour de France, but it’s quite a spectacle.