Dining in Bordeaux

Yesterday we had our traditional team dinner at "Le cochon volant", which is near Capucin's market in Bordeaux.
It's set in an old butchery, and the food is just amazing... I mean you can easily share a plate for two... AND it's terribly good.

I recomand their "terrine de foie gras maison "(home made foie gras"), the magret is terrific, has is the "pot au feu de canard" (kind of duck stew)

Last time we went there, I had a magret perfectly roasted, and as dessert a "old fashion chocolate cream" mmmmmmm

Now they even have a website (in french), be carefull you might start drooling when reading the list of all meals they serve...

A week witout cooking

Hi there!

yes it's unbelievable, I'm off for a long week and except this week-end I won't technically be able to cook since I'l be living at a hotel.
To keep writing, I decided I might told you about the things I will try...
I arrived today at Bordeaux, just for lunch time ;-) We follow people that were going to a small "brasserie" near the place we were... and that was actually better than expected!
Maybe my taste and sense of prices I've been corrupted since living in Paris but for 13€ I had a plate of very good pasta cooked with duck, mushrooms and foie gras... and the amount of fat I would probably in half a week normally...

For those who want to know, this place is called "Lulu dans la prairie" and is in Merignac, close to the airport...

more news ater next meals....

Sunday salmon

yesterday was a sunny sunday, pretty warm for the season and it makes going to the market a real pleasure. After a short walk and a wandering around the different product that were for sale there I decided to prepare something easy, tasty and healthy.
And as I had a very healthy lunch I allowed myself to take a hot chocolate at the new place I tried with my friends after our afternoon walk...

Salmon and leeks
per person
-1 piece of salmon
-1 medium leek (only the white part)
- 3 teaspoon cream
- 1 teaspoon "fumet de poisson" (sorry I still have to find the correct term for it in english)
- half a glass of water

Cut the salmon in dices (1cm) and brown them in a pan.
Wash the leeks, cut them in slices (more likely rings).
When the salmon is just slightly cooked, remove from the pan. Instead put leeks, "fumet" and water and cook for 10 min. Add the salmon again for 5 min. Pour the cream for the last minute of cooking.
Serve very warm, with rice if you're very hungry...