Moist Heat BBQ

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Sunday, August 19, 2007

The French Connection









Mrs Bob and I have just had a great trip across the English Channel (La Manche in french) to France. The weather even in Northern France is better than in England so grilling in France is very popular in the summer. There is hardly a house terrace without a grill. So when the French have a major event how else would the food be cooked?

Each Wednesday from mid July to the end of August the Brittany town of La Roche-Derrien (http://www.larochederrien.com/) has a fete of traditional Breton music and dance. The town squares are closed to traffic and filled instead with tables and benches. Local produce is grilled, the hogroast, see photos, starts early in the afternoon whilst salmon and tuna (saumon et thon, sorry Joe-Be-Wan, they’ll grill anything in France) compete for sales with sausages, see 3rd and 4th photos. You pay a fee at the grill of your choice, fill your plate with meat, salad and coleslaw and sit at one of the tables shoulder to shoulder with locals and tourists. French food is famous for its sauces but when they grill like this you don’t get a sauce except ketchup or mayonaise, however the meat is very good.
Local bars sell beer and soft drinks from tables set up outside and as it goes dark the pipe bands parade through the streets to the main square.





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