A visit of Hautvillers

the cradle of Champagne.
On the slopes of the Reims mountains in the Marne valley, just above the vineyards and below the forest, lies the small village of Hautvillers. It would have been just one of the many villages in the Champagne region, were it not for it’s abbey and the man that lived there from 1668 till 1715: Dom Perignon…

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Spotlight on Champagne, II

more bubbles…
Once you discover champagne, there is no turning back. This is part 2 of our story, the story of 2 Belgians that bought a ship, started cruising the champagne area and fell in love with it. As I told you in part 1: “Discovering Champagne”, we already learned that champagne is not just bubbles served at festive occasions, it can also be paired with food. Off we went into an exiting exploration of this heavenly drink…

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Patsie’s cauliflower tabbouleh

caulieflower tabouleh on barge Johanna

Preparation:
Start with the cauliflower, then the baby cucumbers, the radishes, the almonds, the capers. Put them in nice big salad bowl.
Make the lemon zest. Peel the yellow skin, without the white (it’s bitter) from the lemon. Slice the skin in very thin fries. Put them in a pan with some water and bring to the boil for 3 minutes. Pour through a sieve. Press the lemon and add zest, the juice and some sugar back in the pan. Bring to the boil, lower the heat and let it candy till lightly sticky with still some juice left…

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A visit to Belleau Wood

Belleau Wood memorial

US Marines memorial.
During our Champagne cruises, especially with American visitors, we include an excursion to the Belleau Wood memorial site. The small village of Belleau is best known for the battle that was fought here in june 1918. This battle effectively stopped the German advance during the 2nd battle of the Marne. It was also…

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Patsie’s Veal Medallions

Patsies veal medallions

Cooking:
Preheat a frying pan, and when hot enough, add the coconut oil. Season one side of the meat with some fleur de sel and put that side in contact with the pan, lower de heat a little bit. Fry it (max 3 minutes when less than 200g), put some fleur de sel on top of the meat and then turn the meat with your tongs. Let it fry for 1minute, lower the heat again ( a bit less than medium heat) and add the 10g of butter, let it fry for another minute…

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