Inspiration rolls into town- Les Fromages de Marie
Where does it begin?
“It” being the Frenchness of the good food made here in Gascony.
“It” being the idea for recipe.
“It’ is an homage to a certain way of life. My life.
For me, it begins and ends 100% with a list of names that sketch across the Gascon landscape like 18th Century signatures.
Jehanne = foie gras, rillettes, vin de peche.
Narcisse = amber bramble honey
Pierre = dense and crusty baguettes
Chapolard = charcuterie- deep and porky
And most newly arrived at the Saturday Market at Nerac…
Marie de Chèvre = Creamy goaty goodness, clean sweet hay milk transformed into a plateau of delicious chèvre. And what did I do with the 4 creamy fresh faiselles I scored? Here’s my recipe for les petit gateaux de Marie.
oooooh …
i LOVE fresh goats cheese (and aged goat cheese, and piquant goats cheese and well pretty much all the forms it takes).
can’t wait !!!
(one more week)
we’ll be seeing you soon at the Nerac Market! Let us know when you land and we’ll fire up some dinner at Camont.
Looks heavenly! Can’t wait to see the gâteau you made.
Oh, I remember fondly the wonderful fresh cheeses in Gascony. I am sure Fromages de Maris is a delightful addition to the Nerac market. Remember that goat cheese with the fig in the middle …. heaven!! Must get to Gascony!!
Marie makes a Fig Cheese too! I’ll be eating it tonight. nothing like good food from Gascony…
fantastic!!!
i must go out and looking for a got cheese!!
sorry for my english…i’m an italian woman…i always follow you and i was falling in love of Guascony…
i’ll come to visit you as soon as possible
happy easter!
Thanks so much for visiting my kitchen in France! I am so happy to meet you.