26 March, 2011

Nice Journal - Spring 2011 - 4

For the third day in a row, Nice treated us to a bright morning on Saturday, 26th, and we did the usual necessaries to get us down to Perry's just a few minutes after noon. Perry had a few family photos to show us before we walked over to the Cour Saleya for lunch at the Pecherie Saleya. That's quite a walk for Perry but he seemed confident and seemed in good shape when we arrived.

Our meal was chosen, ordered and eaten to the background noise of the flower market being cleared away. That made conversation difficult at times, at least for me. We were offered a glass of Champagne "on the house" as a greeting while we looked through the menu.

Once again, after much deliberation, Perry and I opted for the same dish; in this case, sole meurniere. Lisa bucked the trend by choosing a grilled turbot and I selected a Bandol blanc from the wine list. We all agreed that the fish was excellently prepared and very tasty. Lisa and I had creme brûlée for dessert while Perry went for profiteroles. Coffee to finish as usual.

By the time we got back to his place, Perry was very tired so we didn't stay longer than necessary to make plans for tomorrow. By now the sun had given way to dark clouds and it was much cooler so Lisa and I got the tram home without stopping for a beer. We both went up to the supermarket to shop for supper which we planned would be a pre-prepared soup de poissons.

You might describe tonight's supper as a French ready meal: soup de poisson in a bottle from the chilled cabinet, rouille in a jar, a bag of ready made croutons and a bag of grated emmental cheese. Lisa heated the soup very gently over a very low gas until it was warmed through then I stirred in two table spoons of Creme Fraîche. We ladled some soup into our bowls rubbed our croutons with a peeled garlic clove before spreading with rouille and dropping them into the soup topped with a sprinkling of grated cheese. It tasted remarkably good! We had three bowls each (all there was) using all the croutons and about half of the rouille and cheese. So simple to prepare and very little to clear up afterwards! I imagine we'll try doing that again soon!

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