“Inviting someone, means tending to his happiness the entire time he spends under your roof.”
This precept – to be precise, the twelfth – taken from the first part of Jean Anthelme Brillat-Savarin’s The Physiology of Taste (1825) perfectly illustrates how Georges feels his friends should be entertained.
The table is majestic, in blue and white. So naturally I decided to wear my blue dress.
Georges loves to receive and entertain.
It may surprise some of you, but here in Franche Comté we tend to address each other colloquially, using La Colette (La Coco de Paris), Le Georges, Le Franck and Le Pierre. Michèle and Vincent, not being Franc-Comtois, do not share this privilege.
I thought that Georges had drawn the ducks, but it turned out that he had stamped them. I love it!
Majestic enameled blue casserole.
And even more elegant, a vin jaune risotto, topped generously with fresh morels.
Wow! To die for! But that should come as no surprise, given the now-empty bottle of precious yellow wine.
A fantastically simple recipe!
A marvelous Comté du Haut-Doubs cut into thin slices, with strips of mango.
The icing on the cake: a few drops of organic hazelnut oil!
A recipe worth trying: buy a Comté Fort St. Antoine (in my opinion the Rolls Royce of Comté cheeses) and a bottle of organic hazelnut oil from Bioccoop in Pontarlier. Add freshly ground pepper (optional) – absolute joy!
Georges’ favorite cake.
Written in chocolate on top: Le vert galant. Makes me think of a comic book. An authentical French crunch cake recipe.
Its taste immediately reminded me of my grandmother Léontine’s birthday cake. The same bright-green almond paste decorated with candied cherries, like hers. A late nineteenth century recipe consisting of fine layers of Joconde biscuit and buttercream flavored with candied fruits marinated in Kirsch, covered with a beautiful green marzipan. I can still taste it.
I was barely able to finish this slice. You will find out why later. (It was a generous slice, though.)
Chez Pfaadt – the best patisserie in Pontarlier, according to Georges – is where you will find this wonderful Vert Galant.
So, after eyeing a giant box of meringues made for the occasion by Michèle…
…and dipping them in La Gruyère Double Cream as she suggested, there was no more room for Vert Galant cake.
Michèle’s meringue + double cream =
An explosion of flavor and texture, gentle and light, an unprecedented taste… Thanks dear Michèle.🙂
It’s almost time for my fifteen-minute nap, a much-needed rest before wandering with friends through the flea market.
Found at a bric-a-brac stall: a gooseberry patterned Sarreguemines plate. I picked some of the berries at la Combe d’Hyans. Their skins were soft and fluffy, their pulp pungent and juicy.
Another extremely simple recipe: fresh figs cut in half, (fresh) organic goat cheese, a drizzle of olive oil, freshly ground pepper. Cheese and dessert, two plates in one.
The sublime Cirque de Consolation, which I never fail to visit!
Long live my dear Georges!
Vive la Franche-Comté.