#21
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Great stuff! I see plenty of veal and lamb entrees. I love veal, and the last few years I have been taking more chances with lamb, which earlier in my life I did not like the taste, but when it's done properly it can be pretty fantastic.
I got a kick out of TRIPES A LA MODE CORSE i.e. "Guts in sauce". I think I would have to have a few stiff drinks before ordering this. Speaking of drinks, you mentioned local liquor. Was it like a whisky, or an after meal liqueur? The wines they serve are mainly French wines, or do they have their own vineyards? Sorry for so many questions! |
#22
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That;s a good question about the vineyards. I'm sure there are. I have pictures from the different markets I visited that I remember sold Corsican wines. I will post them tomorrow.
I received an answer to the question from Jean Baptiste about the drank he gave me. It was Myrthe, keep in mind it has different spellings in different areas and this is what Wikipedia says about it.... Mirto (licòre/-i de murta in Sardinian, licòr di mortula in Corsican) is a popular liqueur in the islands of Sardinia, Corsica and Capraia.[1] "It is obtained from the myrtle plant through the alcoholic maceration of the berries or a compound of berries and leaves. Myrtle grows freely in Sardinia, where the liqueur was consumed as part of a local niche market, in two varieties: the one with black berries and the other one with the white ones; legend has it that, long ago, Sardinian bandits introduced this particular usage of the plant to the nearby island of Corsica, where the liqueur has also been considered a traditional drink since then." I will tell you about another Alizée related restaurant tomorrow. Last edited by Scruffydog777; 02-24-2018 at 07:05 PM.. |
#23
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#24
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I did have some pictures and it turns out I took a couple of close ups of wines that are made right in the Ajaccio area. One is 'Domaine Comte (Count) Peraldi, which dates back to the 17th century and another is 'Clos D'Alzeto' which is about 8 miles north.
Attachment 1886 Attachment 1888 Attachment 1889 Attachment 1890 ajaccio.vineyard.jpg Last edited by Scruffydog777; 12-30-2019 at 02:52 AM.. |
#25
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In south eastern France, they have signs all over the place that advertise "Pizza feu de bois" (Pizza smoked with wood) referencing a traditional pizza oven with burning wood providing the heat. This looks like it could have come from the same type of oven.
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--- pace e salute --- Last edited by Rev; 02-25-2018 at 08:20 PM.. |
#26
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Edit: I'm definitely not knocking it. I just find the construction of it interesting. Mozzarella cheese tends to spread out evenly from it's original shape when heated. The cheese in this pizza melted into round shapes, so it's like the Mozz was crumbled and not shredded like you see on American pizza. Last edited by CleverCowboy; 02-26-2018 at 07:48 AM.. Reason: Automerged Doubleposts |
#27
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There's one other restaurant in Ajaccio that is owned by a cousin of someone in Alizee's family that is called the Forum. Years ago I would not have revealed this, but now I doubt if anyone is going to go flocking to Ajaccio just to see this restaurant.
It's one of several restaurants right at the harbor. I ate there a couple of time during this visit which was the occasion of the autograph session. On my first visit there, I was served by a very pretty, very pleasant young girl. She spoke English well enough that I could tell her where I was from and I was a fan of Alizee and said I heard the restaurant belonged to a relative of the family and she confirmed that (but she wasn't a relative). With her too I was treated very well and with a beautiful smile and she answered all my questions. On my last night there, I wanted to try some of the local seafood and I ordered a deep fried plate of sea food. I didn't realize my dinner would be staring back at me and I thought at the time, is this something I should be eating when I'm flying out the next day and despite the fact it was an enjoyable meal, my stomach wasn't used to that and it did cause me some problems but I didn't lose it if you know what I mean. Attachment 1895 Attachment 1896 DSCF5142.jpg Ajaccio waitress.jpg Attachment 1899 Edit: a few more pictures... Attachment 1900 Attachment 1901 Attachment 1902 Last edited by Scruffydog777; 12-10-2019 at 04:27 PM.. |
#28
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Holy cow! I wasn't ready for that last picture. I am assuming that was your meal that you speak of? It looks like they casted a net out in the sea outside the restaurant window and fried up what they came back with.
I'm sure it was delicious, but I didn't expect to see a plate full like that! Oh, and interesting sauces. One looks like regular yellow mustard. I am not sure what the others are, but one of them looks a lot like mayo. Do you remember? |
#29
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Well the menu said small fish, but I was thinking sardine size at the smallest. I wasn't expecting minnows. Still with the different sauces it was a good meal and I did put a pretty good dent in it. I don't remember what type of sauces, but I remember making good use of them.
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#30
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I refrained from using the word "bait"!
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