Roastbeef: festlich, einfach und gut!

A simple yet very nice dinner this was. Oysters, lentil soup, artichokes and focaccia bread.

 Couper 1 demi choux, 1 oignon et 250gr de thon en très fines tranches.

Poser le choux sur un plat, parsemer de l'oignon puis recouvrer avec le thon.

Raper du gingembre par dessus (à volonter) et arroser le toute de sauce soja.

Chauffer de l'huile de tournesol env. 2dl dans une casserole jusqu'à quelle fume, puis la verser sur le plat. (attention à l'huile bouillante!!! ça brûle.)

Accompagner avec du riz japonais

 Entrecôte de boeuf natura farm with sauce aux chanterelles... Because sometimes it's Fucking good !!!!!!!

The new bagel shop in our neighborhood carries a nice selection of very special chocolate.
in't veld is one of them, of course I could not resist this wrapping.
We tried the blood-orange and goat milk one. It's very nice, the blood-orange gives it a slight acidity, next I try a black chocolate variety.

in't veld comes from Berlin, read more about the company here.

I just love panetone. When the days get shorter and outside it's cold and wet , there is nothing better than a cappuccino and a pice of panetone. The arrival of the Panettone is always quite a happening. You can not buy them for 8 month or so and suddenly you can see them sparkle in every shopwindow.
But don't be tempted to buy a cheap one, there is no such thing as a good and cheap Panettone. A Panettone should be moist and full of flavor.
I guess the best Panettone you get in a small bakery somewhere in Milan, hometown of this traditional Christmas bread. I always buy Bonifanti Panettone i think they make a fantastic Panettone.

read more on the Panettone

This is where our favourite wine comes from: Mas du Soleilla.

Mas du Soleilla is a 24 hectare estate situated to the east of Narbonne in the small wine producing region of La Clape. Quality conscious viticulture on the part of the owners, close proximity to the Mediterranean sea and high altitude each contribute to produce low-yield, high-quality grapes from twenty year-old vines. Grenache Noir, Mourvèdre and Syrah are the principle varieties grown, although Bourboulenc and Rousanne are also cultivated for white wines. These grapes ripen slowly on gravel and limestone soils before hand-picking.

The key to Mas du Soleilla is where it's located. In close proximity to the Mediterranean, the 19 hectare estate benefits from a combination of 3,000 hours of sunshine per year, and steady, strong winds. The sunshine ripens the Syrah and Grenache to perfection, but the wind keeps things cool, providing for fine acid balance.

We could not say which is our favourite wine from Mas du Soleilla, we love them all: "Les Bartelles" and "Les Chailles" are maybe our favourite but only because the "Terre du vent" and the "Reserve" are way more expensive.

By the way they have a lovely B&B.