Katie and the Canelés Bordelais. This is a famous, sweet pastry/cake from Bordeaux that is made out of egg yolks, milk, flour, sugar, vanilla and a hint of rhum. The outside is crispy and camelized and the inside is soft, tender and custard like. Canelés are one of the many perfect solutions to using egg yolks left-over from winemaking. (After fermentation, wines can and are fined (clarified) using egg whites, leaving just the egg yolks.)
Huitres = Oysters. I know that you have seen these before on the blog but one Sunday, we did as the locals do: went down to the marché (market) by the riverside, had some oysters with a glass of white wine, soaked in the sun and enjoyed a Sunday afternoon.
Us by the river. What a great way to spend a day!
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