Paris 2014, Day 12 (A Day of Markets)

Todays cheese: http://reborn-babies-dolls.com/page/2/ Aligot, more than a simple cheese

Aligot is a dish traditionally made in L’Aubrac (Aveyron, Cantal, Lozère,) region in southern Massif Central of France made from melted cheese blended into mashed potatoes, often with some garlic. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.

Traditionally made with the Tomme de Laguiole or Tomme d’Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are used in place of Tomme, including mozzarella and cantal. The Laguiole cheese imparts a nutty flavour.

Aligot being made at the Grenelle Market.

Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique gives the recipe as 1 kg  potatoes, 500 g  tomme fraîche, Laguiole, or Cantal cheese, 2 garlic cloves, 30 g butter, salt, pepper.

This dish was originally made using bread by monks, who prepared it for the pilgrims on the way to Santiago de Compostela who stopped for a night in that region. Potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron, at home as well as in street markets. Aligot is traditionally served with Auvergne red wine.

ingredients (serves 6):

– 300 g of fresh Tomme d’Auvergne
– 500 g of potatoes mealy
– 50 g of butter
– 20 cl of cream
– 1 clove of garlic
- salt and pepper

Preparation of the recipe:

Cook the peeled potatoes for 25 to 30 minutes in a pan of water. Drain.
Then reduce them to a puree and season with butter, cream, crushed garlic, a little salt and pepper.
Cut the cheese into very thin slices. On low heat, add the cheese puree.
For at least 15 minutes, beat the ground with a large wooden spoon, forming “eight”, and lifting until a smooth dough that cleans the sides of the pan and file.

Serve each plate: a big lift aligot tape and cut it with scissors

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We were out in the morning headed to the Boulevard Grenelle Market which stretches along under the metro from Boulevard de Grenelle, between rue Lourmel and rue du Commerce (Metro: La Motte-Piquet Grenelle)

Vegetables properly displayed

The Boulevard Grenelle market, in the 15th arrondissement  is a combination food, housewares, clothing, etc. the markets held every Wednesday and Sunday.   While we always like going to the President Wilson Market in the 16th because of the

Cut of lamb you will not find at your local grocery store in Richmond

upscale nature the Grenelle market offer better prices and equal quality, especially where fish is concerned.  The Grenelle market is where we usually choose to buy a rotisserie chicken, if not from out local butcher, because of so

Large sea scallops in the shell

many vendor from which to choose.  You can buy whole, parts, duck, roast pork piece of your choosing, with potatoes, rice, and the list goes on to create a typical French Sunday dinner.

Pat shopping for her bag.

Pat got lucky and scored a great deal on a purse for 20€ very smart looking and it has a pocket for her Navigo metro pass.  Nothing was on our list so no food purchases were made on this particular Sunday.  We departed the market about 1130 headed for Puces de Vanves.

Pat score at the market

Rosed on display

We metro-ed to the Avenue de la Porte de Vanves and rue Marc Sangnier (Arr 14) and arrived at about 1145.  This market is on Friday and Sunday from 0700-1930 but don’t always believe the end time, the markets will

Puces de Vanves flea market

Puces de Vanves

break down early if business is slow or the weather less than optimal.  On this particular Sunday they were breaking down at about 1330 but there were almost 200 vendors and much to see, again nothing to buy on out list, but we always enjoy the looking.

About 1345 I got a text from Martin, who were were going to their apartment for market chicken that their local butcher had run out of rotisserie roasted potatoes so if we ran across them “please pick some up”.  The Grenelle market was on our way back to the apartment so we detoured through the market and got a great end-of-market buy on the potatoes, half price!  A deal always makes one happy 😃 no matter where you are, we got a great price and the vendor did not have to eat too many potatoes that night.

We hung around the apartment for about and hour and then started our cross town trip to Martin and Paula’s, we had to make a stop at the Villa Mazarin Hotel, at 6 rue des Archives to check it out for friends coming later this year.  Pat negotiated with the front desk to give us a key to see one of their standard rooms, all

Young adults resting prior to dinner. Aaron, Ginny and Haley

in French, Sarakhs good job Pat!  We took some photos which we sent to Zoe Ann.

We then headed to Martin and Paula’s.  A good healthy walk through the Marais which was extremely crowed due to a sunny Sunday in Paris with mild temperatures.

We arrived at about 1610 to wine and chess and then a dinner of roast chicken, salad, chicken with Taziki sauce, bread and of course the market potatoes.  A great Sunday dinner with friends and their family.

My dinner at Martin and Paul’s Sunday 2/16/2014

Gelato from Amorino, 25 location in Paris

After dinner we walked to get Gelato at Amorino‘s gelato shop where they make the cone into a flower. Martin’s treat!👍

We quickly walked back to their apartment because it was beginning to rain, we did not bring umbrellas bacusee the chance was only 3% which was our luck, but by the time we talked and looked at some photo the rain stopped and we made our way to the metro for the trip home.  We arrived home at about 2200, poured a glass of wine and watched a movie before turning in for the night.

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