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 different angle. |
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. |
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.
Mae, beautiful pictures. Your meal sounded wonderful. Have fun on the rest of your adventures.
ReplyDeleteI should stop looking at your post when I'm hungry! All those pansies make my heart sing!
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