delicious

when in france when and you visit a restaurant look out for the following brandade a fish dish to be found in nimes the restaurant on top of the carre d'art does an excellent local salad and has great views thrown in gratis . beouf en daube all you need is camargue bull for an authentic taste and then an experienced a taster. it takes two days to make ,the marinade 24 hours it tastes better on the second day after the first serving . come think of its impossible to know what your getting in a restaurant ,the home version is always best ,so make a french friend. soup de poisson you can buy it in jars ,restaurants interpretation varies ,its served with croutons, rouille ,garlic and parmisan cheese on top. the best any where was le'encas in la coitat. the chef notorious for a hilarious hair piece is alas retired .the search to replace him continues .avoid the rick stein version anglicised and horrible .iles flottant are a a sort of meringue floating in creme anglaise, no one seems to get this one wrong .they serve it at the daurade in marseille the home of superalive fish dishes and at the restaurant of the corsican bothers on sea front at st jean la la ciotat, though the general standard in france has declined there are pockets where sublime tastes lurk like endangered species experience them soon before american juggernaut conquers all no not- enjoy - rather bon apetit