SPARKY’S BLOG
12-10-2012
Rodez,
France
Viaduct
(Pont de Millau) over the Tarn valley
I’m only writing about this to convey both good and bad thoughts. All of our tours have been experiences of a
lifetime allowing us to get up close and feel, touch, smell, taste and hear
what we are learning about.
Unfortunately for the viaduct we only were able to take pictures from a
location directly under it and then visit a tourist trap filled with viaduct
trinkets that were overpriced.
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| The Viaduct PONT de MILLAU |
On the other hand, I was able to see a program featuring the viaduct
back in the states a few years ago chronicling its assembly and design. It was a fascinating program on one of the
more intelligent cable channels like Discovery®, History® or NatGeo®. The building of this modern marvel was a real
feat of engineering prowess and human fortitude. I enjoyed watching this special on American
TV not knowing that someday I would be under it taking pictures just a few
short years thereafter.
(May 21st)
Rodez
(even more cheese) –
The Village of Laguiole was
home to our visit to the Fromagerie Jeune Montagne (producers of the famous Fromage de laguiloe AOC and l’Aligot
del’Aubrac). Okay all this AOC
fromage stuff is a bit overwhelming to me but the French take it VERY seriously
and I can see why as this cheese had the most refined and smooth flavor
accompanied with a very pungent overtone.
I was taken aback by the surprise nature of the ying and yang
(smooth/tart) all in one package. We
also were treated to a taste test of various types by method as well as length
of aging. This product is quite
nice. The French know a thing or two
about this food business don’t you thnk?
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| Rodez, France reminds me of the hilly streets of San Francisco |
Of course we had to have more wine with this cheese tasting and I’m
starting to get the fascination the French have with this wildly popular grape
product. It seems that wine is the basis
for all things here in France as the roadsides are densely populated with
vineyards just like we see corn fields in America. It’s crazy how the wine industry is so
expertly woven into the fabric of society and industry. The whole culture is awash in wine and I wouldn't even think about abstaining from this “nectar of the gods” while in
the company of the French. I love these
people!
 |
| Charcuterie on top of vino? It worked and I loved it! |
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| The beginnings of ..... |
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| ..... a great lunch! |
The
Laguiloe knife factory and showroom
After our cheesy experience we next visit the Laguiloe knife factory
and showroom. I don’t know why but maybe
it’s the testosterone in me that has such a gripping allure to sharp shiny
things. I love knives and we were able
to see production of this particular type of cutlery and have the opportunity
to purchase if we so choose. Oh, I chose
alright…I bought two for me and one for my brother-in-law and was tempted to
buy more for friends and cousins but, alas, they are a bit pricey.
 |
| Costs a few thousand Euros if you can afford it! |
The blades are legendary as they are tempered and processed by hand
and last a lifetime with an edge enduring weeks or months between
sharpening. The handles are all works of
art being made out of anything from artisan
woods to bull horns and deer antlers. The process is painstaking but precise
resulting is one of the world’s finest blades attached to a handle that is crafted
by a skilled journeyman. They are
magnificent to look at and even more awesome to own. My brother-in-law will do a back flip when he
gets his.
 |
| A group history lesson on the legendary knives |
These knives are so legendary that there is a black market for them
with knock-offs coming out of China and Afghanistan. The Laguiloe Company has tried to come up
with ways to combat this namesake piracy but they failed to trademark their
name. They instead came up with a logo and
registered it to ensure their treasured product would be recognizable at an
instant to the knowledgeable eye.
If it hadn't been for this bit of knowledge we were given at the
Laguiloe factory we would have been duped at one particular hunting store we
entered in Lyon a few days later on our trip.
One of the group members had entered this shop and found the Laguiloe name on numerous knives hoping to get at least one more but remembered the
lecture centering on the logo. He
immediately told the shopkeeper about this bit of information and the
shopkeeper was horrified that he was embarrassed by mendacious black-market
shenanigans.
l’Aligot del’Aubrac cheese
By now it’s lunch time and we were told at the Fromagerie that there
is a traditional dish that revolves around the l’Aligot del’Aubrac cheese - so off to the Bar Hotel restaurant
l’Aubrac for the regional potato and cheese dish w/ MIXING. It’s very important to mention the mixing as
we would be entertained once again during this very special lunch. Turns out the cheese is mixed with crème fraîche
and mashed potatoes but it’s the ratio that makes this dish interesting because
it’s about 50/50 cheese/potatoes.
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| Cheese is a close second to wine in culinary importance for the French |
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| Meticulous care is taken in the production of France's cheese |
The mixing process is steeped in pomp-and-circumstance as a costumed
character comes out with a wooden tub filled with this potato and cheese
concoction and also has a large wooden paddle.
This paddle is used to stir and mix and then stir some more with
additional mixing….after all that they stir and mix some more. You get the idea? So, since there is so much labor involved;
the costumed gentleman enlists the help of our group which goes over very
well. He immediately gets all the help
he needs and then some. He don’s the
head of each volunteer with his traditional cap and we all then circle the
process taking pictures much to the delight of the crowd of onlookers.
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| A demonstration of mixing the cheese and potatoes |
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| Lisa gets in on the action with her sister Liat looking on ... |
I’m thinking to myself….I hope all this pageantry isn't just a ruse to
make us forget about the actual taste of this “traditional dish” of Aubrac.
My fears were laid to rest with the first bite as my whole mouth was
immediately filled with flavor. My test
to good food is if you can immediately taste it and you then love it. Most times food enters the mouth only to
gradually build flavor on your tongue with a few seconds elapsing before you
realize what it is. This is poorly
flavored food and I have no use for it.
I didn't encounter "elapsing seconds of flavor" much while in France.
Have a
great day and never give up!
Mark
(Sparky)
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