Meet Beaune's Madame Jambon and Monsier Fromage.
She's Anne-Marie Penaud, who has a charcuterie that sells homemade sausages, pates and the town's best jambon persillé. [Had confessed, earlier that there should be an accent aigu on the final e of persille. Thanks to Robin Garr for telling me how to type it so it doesn't come out all screwy with ?? on your screen.] Homemade parslied ham.
The pigs come from local famers, delivered weekly, which are cut up and salted at the back of the shop. The knuckles are simmered overnight to make an aspic, then molded with chunks of ham and lots of fresh parsley. Sliced from a terrine or sold in half-kilo rounds, price is exactly 18.96 euros per kilo Works out to about $11.50 a pound.
He's maitre fromager Alain Hess, who matures and sells artisanal cheeses from the region's goat farmers from an elegant shop on the main square. In his workshop nearby he also makes a cheese of his own. Triple creme studded with mustard seeds. It's called Delice de Pommard, sold worldwide, and it's true to its name. About $5 per each. Breakfast tomorrow! Can't wait.
Posted by Ronald Holden at June 25, 2006 8:13 AMRon, Sharon wants you to bring her back some wonderful French cheese. Can't believe you went without us!
Sharon & Larry
Et avec un clavier français?
Tu switches, avec le tien...et tu as tout, "comme à la maison"!
Sorry for the Americans, it's just a French advice.
As for "jambon persillé" (my accute accent should turn to a mess, but I HAVE IT), I shall have some tonight with salad and some Rosé (bloody accent again).... It's hot in Paris.
Bonsoir tout le monde
Posted by: Andrée at June 24, 2006 10:12 AMRon,
I have problems with the acute accent on lower case letters on aol.com e-mails. aol.com text doesn't allow for (control)(shift) (apostrophe).
No problem with Word however.
Your trip sounds great, keep it coming?
Do you get to Lyons this trip?
Posted by: Dave at June 24, 2006 8:46 AMrubbing it in once in a day is one thing....but twice!!
Posted by: hollis williams at June 24, 2006 8:46 AMAssuming that your blog software supports HTML input, the most reliable way I've found to insert accented characters that will display in MOST browsers is this:
é
(ampersand)eacute(semicolon)
The same form can be used for almost any common character and accent:
ü
(ampersand)uuml(semicolon)
ç
(ampersand)ccedil(semicolon)
è
(ampersand)egrave(semicolon)
ô
(ampersand)ocirc(semicolon)