But in France in January, I had scallops which came on a bed of green lentils (with just a little bacon in the lentils, to conform with your rules of food). Iwooried a little that the lentils/bacon component might overwhelm the scallops, but the flavours were superbly balanced. Your seafood cassoulet sounds fabulous.
Escargot doesn't really do it for me: it's OK, but the texture doesn't thrill me.
Oh, and '97 was a spectacular year for some French wines (and for many Riojas and Chiantis, elsewhere in Europe).
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syntheid
Not a cassoulet...
Date: 2005-03-25 07:05 pm (UTC)Escargot doesn't really do it for me: it's OK, but the texture doesn't thrill me.
Oh, and '97 was a spectacular year for some French wines (and for many Riojas and Chiantis, elsewhere in Europe).