50 Shades of Green…

Bonjour,

Yes my holiday was hot! Too much information? Not really, don’t worry!

My holiday was hot… Catching up with my dearest friends, celebrating my mother’s 80th birthday, enjoying the beach until 10pm when the sun sets… Pure bliss! And of course reconnecting with my culinary heritage: some delicious French foods… LOTS of delicious, real, fresh, local, whole French foods. With French Champagne and perfect summer rosés!

Today I am very happy to take you through my awesome 2014 Tour de France -which happens to be very… green.  A fantastic way to enjoy in-situ the French Paradox principles I use to help my clients feel better.

Let’s start with the first 3 places I went to: Belle-Ile-en-Mer in Brittany, Paris and Cassis in the South of France.

 

 6 to 9 June: Belle-Ile-en-Mer

Sea beam with wild dill

Sea bream with wild green dill

Alexis XVIIIth century green house.

Alexis XVIIIth century green house.

My friends picked me up straight from the plane to this little island off the coast of Brittany. 4 days of friendship in Alexis’ XVIIIth century gorgeous little house. Green shutters, green table, green garden… 4 days of delicious meals: local spring lamb, crepes bretonnes, a lot of fresh lobsters and fish simply grilled and seasoned with Alexis’ ‘sauce au beurre’, made with some local pasture-fed salted butter and wild dill we picked on the way to the beach.

Alexis’ Sauce au Beurre 

Ingredients: organic butter, lemon, fresh dill, sea salt, pepper

Directions: simply melt butter. Once liquid add some lemon juice, minced dill and season with salt and pepper. Done! Super healthy. If you still don’t think butter is healthy, go to my blog post here http://nutritionbyyves.com.au/?p=1482 or read the recent article Time did a few weeks ago: “Eat Butter. Scientists labeled fat the enemy. Why they were wrong” which also includes this video: http://ti.me/1n7yJp1

 

11 to 13 June: Paris

Dior - Summer 2014

Dior – Green Summer 2014

Steak Tartare, the real one.

Steak Tartare, with greens.

I then went back to Paris for 3 days only. 3 days of superb breakfasts, long lazy lunches and indulgent dinners at the best Parisian

‘terrasses’ to catch up with close friends. Like for each of my trips to Paris I had to have at least one real steack tartare (I actually had a few!) made of pasture-fed beef and seasoned with fermented green vegetable (including the best minced gherkins), fresh parsley, Spanish onions… Before heading to one of my favourite stores, Dior. If you missed my previous missive on the health benefits of fermented foods, have a look at it here: http://nutritionbyyves.com.au/?p=2055

 

14 to 17 June Cassis

Cassis, by the Big Green.

Cassis, by the Big Green.

Oscar, one of my dearest friends, took me to this tiny little waterfront village, by the Mediterranean sea in Provence. Marseille, one of the oldest cities in Europe founded by the Phoceans in 600 BC is only 25km away. Cassis is surrounded by the Calanques, steep-sided valleys formed by white cliffs rising vertically from the crystal clear green-blue sea.The best taste of the South of France you can get: Bouillabaisse, grilled sardines, fish soup, ratatouille…

And something I never tried before, a forgotten dish called ‘la Peidolade’: local fish cooked in sea water on the beach just like nomad fisher men used to do two centuries ago. No seasoning, no spices, just the taste of the fish and the sea.

You might want to try this recipe on the beach next summer… Amazing!

La Peidolade

Ingredients:

  • Sea water
  • 1 kg potatoes
  • 1 kg tomatoes
  • 5 big onions
  • A mix of local fish such as burbots, seabreams, mullets and mackerel

Directions

  • Cut in half potatoes and tomatoes, mince the onions.
  • Fill a big pot with sea water, add the vegetables and heat (the best is to make a wooden fire on the beach).
  • When the water is boiling, add the fish.
  • Once cooked, put the fish and the vegetables on a big plate. Traditionally no fork, no knife, no plate are needed. You simply use your fingers and eat the dish like delicate ogres. The onion is still sweet, the fish cooked and salted at perfection, tomatoes are loaded with the salt from the sea. Close your eyes, you are simply sipping all the wonders of the Mediterranean Sea.
  • Serve with a very dry white wine. The local one is called Picpoul. Very sharp. Perfect.

 

So where did I go next? Was my foodie trip as fabulous until the end? Did I put on weight with so many delicious French foods (wine and champagne)? How many other shades of green did I enjoy? You’ll find out next week.

As usual I would like you to take action now: try Alexis’ super healthy, super delicious Sauce au Beurre next time you cook fish. And let me know what you think…

Bon Appétit and have a wonderful week.

Yves

 

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