culinary tour around the world: france

sooo..next stop France! joan tolds us about here French trip, it was very emotional.

but have been terrible not beeing able to contact your family in the states!

I've been in France a couple of times, once in Paris...

and what I mostly remember is the disappointment in seeing the Versailles Gardens, but is probably beacuse I had just left the Keukenhof gardens in Netherlands.

I remember how huge the Louvre was, and when you finally get to the Mona Lisa, you're so tired and have sour feets :)))

I remember all the wine we drank, and all the small romantic bistro.

then I have seen the south part..the Cote D'Azur..but just quickly, has not any particolar remember.

but, there is a part of France, that I really like, it is in the est, confining with Germany.

it is a beautiful green area, with woods and castels.

we were in Pirmasens and from there we went over the boarder.

fantastico! :))))

last year my only french turists were an Israelian couple. they were french that had moved to Israel because the man was Israelian.

his is one of the more interesting aspects of guiding, you get to know a lot of different people and you learn so much. I do like my job very much! :)))

is it time for the recipe? oui!! :)))

this recipe is so silly and so simple...but what class, what fantastic aroma!

important is to use excellent chocolate and fresh eggs.

that's all!

this recipe was given to me by my very dear french friend..Régine.

mousse au chocolate

for 6 pers

(but my advice is to double at once ;)) )

200gr of excellent chocolate not more than 55%
6 eggs
and that is all! :)))



melt the chocolate. in the meanwhile whisk the whites in hard foam.
let the melted chocolate cool a little and then add 2 yelks at the moment.
when they are weel aborbed, the add the others.
at the ens add the whites in tablespoons.
whisk gently from bottom up.
pour in glasses and let refrigerate.
this is perfect to do the day before you need it.

I served it with quick candied ginger (I adore ginger!)
just peel and cut in small pieces, the put in melted sugar.
let toast gently, take out and let cool before you use it.
of course this candied ginger is not as soft as the original one.

but it is super!! :)))



see you next week in Portugal!!
obligado!! (that is more or less al portughise I know :))) )