Lamb fondue with lentils

This may look stark, as does the next main course, but they were perfect in their simplicity. The lamb was cooked a la fondue, in oil, but it didn't taste oily. The green lentil sauce added a nice flavor, and one's palette was cleansed by the tomato on the right. It had the texture of a mousse, but was lighter. With French tomatoes being so naturally sweet, it was a perfect ending to the course. I would have liked more.

KEVIN'S BIG SIX-OH!

August 29th 2010
The whole trip to France started evolving three years ago, when Kevin and I were last in the country. He had mentioned that we would come back in two years, and I said, “Let’s make it three, and we can have your 60th here!” And the planning began. The party part didn’t start in earnest, though, until about six months ago when a swap couple of the Ackmans from Carcassonne mentioned a wond ... read more

Europe » France » Languedoc-Roussillon » Carcassonne

Although ultimately a victor in World Wars I and II, France suffered extensive losses in its empire, wealth, manpower, and rank as a dominant nation-state. Nevertheless, France today is one of the most modern countries in the world and is a leader am... ... read more

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