Escargot

Saturday we enjoyed the final day of the market and a late lunch with the Olsons.  During the market Matt and Erik stopped to have a drink with Ken and Walt, two Americans who now live in St. Aignan, whose blogs have inspired our destination and allowed us hours of investigating St. Aignan and the Loire Valley during the months leading to our visit.  For more of the sights, tastes and tours of this region, see Ken's blog here, and Walt's blog here.  We literally set the iPad on the kitchen table during dinner on several occasions and walked the streets of St. Aignan using the photos they posted. Thank you Ken and Walt for helping us prepare for our trip to France, for keeping such a detailed journal of your adventures and investigations here in the Loire, and for taking the time to visit with Erik and me.

Dinner with the Olsons:
The French eat dinner in courses, rather than all on one plate, so we have adopted this approach for our larger meals.

Entree' (this is the appetizer, even though in America we call the main dish the entree'):
Our late lunch (early dinner) with the Olsons started with crottin (toasted goat cheese on thin sliced baguette).  In addition, we added a new item for everyone to taste: chevaline soussison (horse sausage).  Horse meat has a stronger taste than beef or chicken and is a deep red color. Surprisingly, everyone tried it and no one objected to the flavor--possibly because we did not disclose the source of the meat until after everyone had tried it.

Emmeline sampling horse sausage.

Plat Principal (this is the main dish or main course):
We next enjoyed Erik Olson's potato and leek soup, made with something similar to sour cream, but much better, called Creme Fraiche, and apparently you cannot buy this in the states.  Having enjoyed our appetizers it was on to our plat principal (main dish); we had fresh green beans, Scharman's fantastic polenta made with Creme Fraiche, roasted rabbit, pork roast, and roasted young turkey.

Roasted rabbit (head and eyes on the top left, hind quarters on bottom right)

Emme eating rabbit.

George eating rabbit.

No trip to France would be complete without Escargot.  Thanks to the Olsons we each had the opportunity to pull a slimy snail out of its shell (after it was cooked in butter, garlic and white wine) and try this French delicacy.  This provided the highlight of the meal as we each took turns encouraging and watching every family member try their little chewy sea snail.  Anthon went first!

Anthon took the lead,
showing everyone it could be done.

An enthusiastic Grace was second.  She had no fear and was actually giddy....but still expressive!

Tom was third; and had no fear trying the snails.

Emmeline was not thrilled about this menu item; but agreed to go next with moral support from
Grace and the aid of Maggie joining her in this food adventure.

The girls soaking the snails in butter; unfortunately, butter does not disguise texture.

Emmeline hesitating before consuming; Maggie has her nose pinched in preparation.

"I can't believe I've agreed to do this!"

A rush for the water.

More water...

"No way; I am not going to try those. And PLEASE get that thing off of my plate,
it stinks!  And don't forget the juice." 

Jacob closely inspecting his little creature; it took a while but he got it down....
but then it came back up. Sorry Jake, you are definately a great sport!

The parents also joined the adventure...

Scharman and Katie prepare to eat their snails.

"I've done this before, I can do it again.  The kids will not out do me!"

"What was I thinking?  It's as bad as bad as I remembered."

Le Fromage (cheese plate, served just before or in place of dessert; presumably to aid digestion):
When dinner was finished, we enjoyed local cheese and fruit.  The local cheese is goat cheese which is made in various shapes (pyramid, circle, log, round) and colors (white, black [ash], yellow) to distinguish its origin, texture and flavor.

Le Dessert (no explanation needed):  We all enjoyed a piece of delicious strawberry creme/mousse pastrie, that was heavenly.

It was another wonderful evening with the Olsons with lots of laughs and great food.