|This morning in Avignon, we climbed up to the top of the city, above|
the Palace of the Popes, to see the river and the famous bridge from a
We ate lunch at a beautiful restaurant called L'Affenage. It serves traditional Provencal dishes and very local specialties. I had a marinated dish of "taureau" -- that is, meat from a bull, with traditional spices of Daube de Provence -- I could taste the orange zest that's one of the flavors of the dish as I'm familiar with it. (The server confirmed my perception of orange zest.)
|A hearth in the dining room is used to cook steaks and other meats.|
|Clockwise from upper left: waiting to order; snails; ravioli with cepes (fabulous mushrooms) and cream sauce;|
lemon tart with meringue for dessert; marinated beef for my main course;
potatoes for both of us; Len's duck with cepes and cream sauce.
|Steaks cooking on the hearth for another table.|
|After lunch we walked in the garden near the Roman archaeology site. We'll be seeing lots more.|
UPDATE: The full name of the special daube is Gardiane de Taureau. I found a recipe online ... to see it click HERE.