Amour Perdu

C'était une nuit en été, mais dehors il y a beaucoup de nuages sombres. Tu as pris ton café avec deux cuillères à café de sucre. Bien sûr. Tu as toujours détesté les choses amères.

Je murmur ton nom et j’espere que tu m'entendras, comme tu peux entendre le cuiller tinter ta tasse. Mes chuchotements sont les notes de musique brisées d'une chanson oubliée. Tes yeux recherches la salle, même si j’assieds deux tables plus loin de toi, ils ne me voyent pas – bien sûr. 

D’habitude, tu allumes une cigarette, sans penser à la santé parce que tu t’en fiches. Mais je sais qu'autre chose brûle, et il n’est pas ta cigarette. La fumée est comme un ruban de brume emportant ta misère en l’air.

Finalement, il est l'heure de fermeture, tu vas bientôt quitter.


Tu t’as levé en mettant ton chapeau et je t'ai suivi à la porte. J'ai attrapé ta main comme tu as atteint pour la porte. Mais tu n’as pas arrêté et tu as ouvert la porte sans une parole. Il a commencé à pleuvoir comme si la pluie partager mes angoisses, mes larmes du ciel. 


Je sais que tu ne peux pas m’entendre, me voir ou sentir mon contact. Je sais tout cela parce que je ne suis plus ici. Je suis mort il y a deux mois. Je suis une âme perdue. Et tu es mon amour perdu.  

Aquitaine

Introduction

Aquitaine is France’s third largest region being located at the south-western corner of France. The food and culture is immensely diverse because of bordering influence from Spain and the long history under Roman rule. Aquitaine is widely considered the gastronomic heart of France, with many of Frances finest quality ingredients deriving from there.

Specialties  

The regional specialties are seafood, in particular crustaceans, ducks, poultry, truffles and wine. Duck and goose are included in many their dishes and their fat used as a substitute for cooking oil. Aquitaine’s local specialty is foie gras, fattened goose liver; it is globally recognized as one of the top producers of foie gras.

 In the lush woodland forest of Aquitaine a very uncommon fungus is found, it is the black truffle also known as ‘the black diamonds of Perigord’. This delicacy is used in many French dishes and has a large Truffle market during winter.

  

 Bordeaux’s vineyards produce the world’s best quality fine wine, it is also the largest producer of fine wine in the world, vineyards covering 151,600 hectares. Bordeaux’s strong reputation of high quality wine can also be sourced to the exceptional number of vintage wines like Château Lafite-Rothschild and Château Latour, 90% of wine produced in Aquitaine is red wine.

Aquitaine location plays a large part in its food, the region is located by the south western corner of France, it has a coast line stretching over 200km. So it is no surprise that many of Aquitaine’s dishes feature seafood and most famously oysters. Other seafood dishes include a variety of fish which are native to the coastal area such as the seabass (la bar), whiting (le merlan), tuna (le thon) and John Dory (la dorade). The climate is mildly warm and in summer so dishes are more ‘tropical’ than the north of France incorporating warm and cold salads with salted meats into their daily meals.

Influence

Aquitaine’s south border neighbors Spain, Spanish and Basque (a Spanish region) influence is evident in culture and food, especially as you travel further south of Aquitaine. Dishes such as jambon de Bayonne, which is air-dried ham and the use of spices such as pimientos, spicy red peppers, is the result of Spanish influence in French dishes. This blend of cultures create a wide variety of dishes which are a delicious fusion of French and Spainish cuisine.

Cheese

Ossau Iraty, is a notable Aquitaine uncooked cheese made from sheep’s milk. The cheese was traditionally made from shepherds in ancient times, who processed it through pressing unpasteurised milk, the process of its production is still continued today.The taste is described to be nutty, very rich and smooth.

Aquitaine recipe: 

Foie Gras and Sauternes Terrine

Preparation: 40 minutes
Cooking time: 1 hour
Easy

Ingredients 
(for 10 people):

- 2 foies gras (1.2 kg approx.)
- 3 pinches pimento
- 2 pinches paprika
- 15 g salt
- 1 pinch pepper
- ½ glass of a very good Sauternes wine

Preparation

Prepare this recipe three to four days before serving.
It is possible to keep the foie gras in the refrigerator for eight days without opening.

1. Soak the livers in cold water for 2 hours to make it easier to remove the nerves afterwards.

2. Remove the central vein, the nerves and any gall marks.

3. Mix the salt, pepper, spices and paprika together. Sprinkle the mixture onto the foie gras (on all sides).

4. Place the livers in the terrine dish with the rounded side downwards. Pour the Sauternes over them. Close the top of the terrine dish with a flour and water pastry (making sure you leave a small opening in it).

5. Cook for one hour in a bain-marie, in an oven on gas mark 3 (120°C).
- In an electric oven, leave the liver to cool down inside.
- In a gas oven, wrap the dish in a cloth and leave to cool down gently (5 hrs).

6. Keep the sealed terrine dish in the fridge for 4 or 5 days.

7. Turn out of the dish to serve, by placing the bottom of the dish in hot water for a few seconds and using a knife that has also been warmed up in hot water.

Recipe from: http://www.tourisme-aquitaine.fr/en/tourisme_aquitaine,438,m1_CF2AD95F,foie,gras,sauternes,terrine.html

Sources:

http://ca-en.franceguide.com/Gourmet-food-regional-specialties.html?NodeID=1&EditoID=71919

http://www.alternative-aquitaine.co.uk/travel/aquitaine_cuisine.html

http://www.home-hunts.com/property-south-west-france.html

http://au.franceguide.com/Food-specialities-in-Aquitaine.html?NodeID=1&EditoID=71919

http://www.tourisme-aquitaine.fr/en/tourisme_aquitaine,387,m1_44AEEE68,food,festivals,france.html

http://www.rungismarket.com/en/bleu/enquetesrungisactu/RegionAquitaine648.asp

http://en.wikipedia.org/wiki/Aquitaine

http://www.jambon-de-bayonne.com/recettes-gourmandes.asp