Peace and Joy!

The Champagne and Muscat St. Jean de Minervois have been chilled and are ready to be poured.

The scallop chowder ingredients have been gathered, the canette* is stuffed and ready to roast, the brussels sprouts and parsnips have been purchased, the French cheeses have been selected and the traditional Christmas pudding has been steeped in brandy, steamed and is ready to enjoy.

We're looking forward to a festive day with friends tomorrow and are thinking of our family and friends who are celebrating many miles away.

Joyeuse Fêtes to you and your loved ones!




* duckling Pin It

La Fête du Fromage - Bleu des Causses

Bleu des Causses and its famous blue cheese cousin, Roquefort, are similar in many ways; both have the distinction of AOC status, both cheeses are produced in les Causses in Aveyron and both are matured in limestone caves where cool, damp air is the perfect breeding ground for the mold spores that create both cheese's distinctive blue veining.

The main difference between the two is that Bleu des Causses, often referred to as 'The Poor Man's Roquefort", is made from unpasteurized cow's milk whereas Roquefort is made from unpasteurized sheep's milk.

Taste wise, Bleu des Causses is a much softer, milder bleu. A kinder, gentler bleu. A friendly bleu. It doesn't pack a sharp punch like Roquefort.
I loved it!
The use of rich, whole milk makes the texture intense, creamy and crumbly.
It has a full, well rounded flavor that is salty and fruity, and with hints of sweet grass.

Sweet wines such as Banyuls, Muscat Saint Jean de Minervois or Côte de Bergerac moelleux are perfect pairings with Bleu des Causses. Pin It

Photo du Jour

Barrels of olives at the Olonzac market.

The local Lucques are so delicious! Perfect to nibble on with a Kir or a glass of Muscat. Pin It

Happiness is a Nine Hour Lunch

What a day we had yesterday! Nine glorious hours of eating and drinking in the sun with good friends. That's what Sunday afternoons in the south of France were made for!

Our friends were kind enough to host a lunch in the garden of their new house. By new house, I mean they just moved in last week, yet were sweet enough to have eight people over for lunch. Each couple brought a different course to make it a bit easier on the hosts and I offered to bring dessert...New Orleans style bread pudding with Whiskey sauce.



We started the meal with perfectly grilled asparagus wrapped in Jambon de Bayonne and a delicious rice salad with avocado, green olives, red onion and tomatoes in a mustard vinaigrette. Next came garlicky, grilled lamb and involtini (grilled, stuffed eggplant) followed by cheese then dessert and coffee.

We finally managed to drink this Jeroboam from our local wine co-op that was given to my husband as a birthday present a few years ago. It seemed to be the never ending bottle, but we eventually finished it off with the cheese then opened a bottle of Muscat St Jean de Minervois to enjoy with dessert.


It was a perfect day.


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Chez Loulou's Top 100 List

Saveur Magazine releases a Top 100 list every year in their January issue. I've decided to make a list of my own.
I'm not going to do write the entire list in one post, but will add at least 10 a day for the next week or so. I'm starting with only 5 tonight because I need to get off the computer and go make some dinner!

1. Fran's Chocolate GoldBar. A Seattle based chocolate maker.

2. Muscat St. Jean de Minervois. Can be served as an aperitif wine, is a perfect accompaniment for foie gras or as a dessert wine.

3. Crystal Hot Sauce. A favorite since 1923. Their plant was destroyed in hurricane Katrina but they plan to open another, although not in New Orleans.

4. Manny & Isa's Kitchen, Islamorada, Florida. Haven't eaten there in a few years, but I still can taste their amazing Shrimp Enchilado.

Manny & Isa's Kitchen
US Highway 1
Islamorada, FL
(305) 664-5019

5. OXO's Good Grip Citrus Zester. Every kitchen needs one.

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