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Une longue série sur la bouffe, deuxième service ! Passons aux spécialités. Ici, cuisine des 4 coins (enfin,... des 6 coins) de la France (et un poil de Wallonie):
Lyon, rue St-Jean, bouchon "Le Fiston" : tablier de sapeur
île d'Oléron, La Cotinière, resto "La Gaieté" : éclade de moules
Brest, "L'Attitude Crêpe" : le kig ha farz
Albepierre (Auvergne), Hôtel du Plomb du Cantal - assiette auvergnate avec pounti, truffade (ou aligot ? Je ne me souviens plus), charcuteries...
La Ciotat : le gratin dauphinois d'Isabelle (d'origine grenobloise !)
Tournai (Wallonie, Belgique) : endives au gratin et carbonnade flamande (et frites, of course)
Vallon-Pont-d'Arc (Ardèche), resto du site Chauvet 2 : lissé de pois chiche, caillette, fondant de châtaigne
Lille, brasserie "Les 3 Brasseurs" : dans le sens horaire, frites, welsch (je pense), carbonnade flamande, os à moelle et potjevleesch
Boulogne-sur-Mer : welsch
Aveyron Food
During summer 2020 I went to Aveyron for the holidays and I had a lot of wonderful food ^^ I made drawings of it for my food blog : https://le-carnet-culinaire-de-nayala.tumblr.com/ Here you have :
Sausage and “aligot”, a wonderful potato puree with a lot of regional cheese.
“Fouace”, a really good kind of brioche.
“Pounti” a kind of salty cake with prunes.
“Farçous”, a kind of pancake with chard.
Day 19 of Taurgust, unusual taur free day!
I was inspired by the Taurgust of @princessesaphi and i wanted to make something with the folklore of Aveyron (in France).
So i made a cute and cool cow in Averyon traditional outfit. She is cooking "aligot", a regional food of Averyon. It’s like creamy and elastic mashed potaoes with regional (of course!) cheese into it.
It's stringy alright 🤩
Recipe: Pommes Aligot
(📷 Iain Bagwell)
Can’t run forever, even when you’re half-machine.