I was constantly struck by the freshness of the produce and the commitment of the French, Germans and Swiss to eating the best ingredients possible.
It is rare in Toronto that you go to a butcher and can visibly see some remaining feathers on the chicken from where it has been plucked, or the head with the feathers still attached to your Christmas turkey. There is something more "real" more "farm to table" about this kind of commitment to food. It was very grounding and a good reminder of where our food comes from. Here are some of the pics from our favourite butcher in the heart of Strasbourg. Vegetarian warning: lots of dead animal flesh ahead!
In terms of dead flesh, out on display, I was surprised at how pretty they were. Maybe it was the fact that they actually were not scared to show that duck, was a real duck before it ended up cooked and on your plate!
Everything at Christmas time, and throughout the winter in Europe, pretty much, is available "En croute". So yummy. Think many versions of "beef wellington" with different fillings and different meats. Not the best for your girth perhaps, but delicious all the same.
Of course, jars and jars of foie gras in all forms. words cannot describe the love.
In terms of dead flesh, out on display, I was surprised at how pretty they were. Maybe it was the fact that they actually were not scared to show that duck, was a real duck before it ended up cooked and on your plate!
Everything at Christmas time, and throughout the winter in Europe, pretty much, is available "En croute". So yummy. Think many versions of "beef wellington" with different fillings and different meats. Not the best for your girth perhaps, but delicious all the same.
Of course, jars and jars of foie gras in all forms. words cannot describe the love.
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