Both loving food and cooking, we spent ages browsing and dreaming of what we could produce if we had such fantastic ingredients so easily available in Singleton!
Inside the market
Bresse Chickens, reputedly the very best in the world, identified by their blue feet.
Horse butcher - why is it yukkier than eating beef? Look carefully at the top left-hand side, and you'll see the horse.
A very small selection of the terrines, all fabulous in presentation.
These mushrooms, girolles, are in season now and feature on many menus.
There is also an enormous variety of fruit and vegetables, cheese especially from here, but also from other parts of France. We wonder why we won't allow cheese to be imported into Australia unless it's made from pasteurised milk - pasteurising removes a lot of the flavour. So many really great cheeses are made from unpasteurised milk.
Really, I couldn't name all the food related products for sale. Even jambon Iberico was available for a snip at 100 euros a kilo!
Slightly off-putting is the French way of displaying any poultry still with it's head and feet on, often split to show the offal is intact. The French love their food and are very serious about how it should be displayed. They also eat every bit of any annimal, careful when ordering you're not getting, as one waitress mimed to me, "the man bits"!
Bon appetite!
Oh dear! The man bits of a horse would make a pretty decent meal! I agree that it doesn't really make sense that we have no problem at all eating certain animals but turn up our noses at others. Cows and sheep are not very clever animals, though, and horses are so beautiful, intelligent and have other uses!
ReplyDeleteOur Local Cheese-maker does an unpasteurized cheese. It is lovely...
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