|Moroccan Cuisine intrigues me, and it's widely valued in France, so our|
restaurant choice tonight was "Le Riad" here in Avignon.
|Appetizer: triangular pastries filled with goat cheese and meat, served|
with salad including fabulous black & green olives.
|Main course: a tajine of chicken with preserved lemon, almonds, olives, raisins. Len had tajine of|
lamb with apricots. The aromatic spices rise deliciously with the steam when the lid is lifted from the newly-cooked dish.
|Dessert: oranges with cinnamon and orange-flower water.|
|The tajine menu. My ambition for a while is to become more familiar with and to learn to cook these dishes.|