Borgers with No Borders.

our lives, our loves — through our earthly adventures.

Sinking in the South of France: Nice, Part 2

As if our 4-hour lunch followed by a 2-hour nap was not enough … life kicked in once again at cocktail time!  Whoa!  Isn’t this just the perfect vacation ever?

Hubby woke me up and literally pulled me out of bed to make sure I do not miss a beat with the action in the kitchen.  Starting with this:

… and this:

Yep.  That’s my dream kitchen in the background — with my dream stainless steel drawers, stainless steel cupboards, and that massive industrial stove!  If that kind of equipment doesn’t make you a great chef, I don’t know what will!  I could easily see myself setting up camp in that kitchen anytime!

And you know what else was shining in this stainless steel splendor?  This thingamajig, which was roasting a cuchon. Indoors.  Wooooooooooooow, right?

So, the indispensable champagne glasses started to clink while le cuchon was cooking.  (Wait.  Do you see that uber long nail-looking thing on the left side of the awesome grill — just waiting for a kebab to happen???)  Wooooooooooow again, right?

A roquette salad (picked from their garden!) with freshly carved pata negra (in case you missed it, check out picture #1 again!), artichokes, and those crunchy flower-shaped tomatoes from Italy called “Merenda’s.”  Some very baby carrots on the side of le cuchon … and roasted potatoes drizzled with garlic.  One bite and again, I thought I had died and went to heaven.  :)

How can such simple cooking result in a meal that is one you will remember forever?  Someone once said that along with a Chef’s ability to put flavors and textures together, is his successful choice of using only the best quality ingredients.  I couldn’t agree more.  When you have the best quality of pork, carrots, potatoes, … down to the best grain of salt, butter, and olive oil — there will be very little reason to fail.

Truly, simple home cooking … at its best!

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7 thoughts on “Sinking in the South of France: Nice, Part 2

  1. Oh, Carmela… my mouth is still wide open and I am waiting to be served my portion… This has made me so hungry and it’s only 7am here… Roasting a pig indoors!!! I’d be 250 lbs. if I lived in that house! I wouldn’t be able to help myself… what a cool kitchen!!!

    Okay, I’m waiting for Part 3! Food and traveling have always been MY THING, next to family, and your posts have all three… NEXT PLEASE!!!

  2. Oh, if this chef is not married, I am divorcing my husband and moving to the south of France to find him and live the rest of my days in heaven!!! :-)))

  3. omg it’s almost unbearable to look at it but thanks for sharing. and what is a pata negra?

    • cyborgers on said:

      Cainds, pata negra is Iberico Ham — cured, and dried, and displayed for all to see. Usually they are black iberian pigs — which will set you back about USD60-96 a pound, depending on the quality. C’est cool, non? :) LOL! (Did you ever hear the french say that? Super cute sounding.)

  4. my mouth is watering.

  5. nanooth on said:

    I know a restaurant in Brussels where they cooked the meat in the same oven, i’ll show you next time you come, ok?

    • cyborgers on said:

      It’s a deal, Nanooth! :) Can’t wait. I am wondering already what else they cook in that… miam miam! :)

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