Article filed in:
Reportage » Vin och mat » Vad fransmännen äter till jul (och nyår) 2017, en bildberättelse | Per på Forbes
Att gå ut och shoppa före jul är inget stort nöje. Horder av människor överallt. Att gå ut och titta på andra som gör sin shopping kan däremot vara ganska roligt. Särskilt om man gör det på matmarknaderna i Paris. Då kan man njuta av att titta på allt gott, i from förvissning om att man redan har allt man behöver i kylskåpet hemma.
Lättare sagt än gjort kanske.
Men det är precis vad vi gjorde två dagar före jul här i Paris. Det hade några extra fördelar. Vid ett matstånd sålde de kaviar och de gav oss ett smakprov på deras beluga (Calvisius från norra Italien – utsökt). I en annan butik hade de kampanj för champagne (givetvis) så vi fick ett glas Bollinger Grande Année. Däremellan mumsade vi i oss en bit belota belota iberisk skinka.
Detta är den svenska versionen av Pers artikel ”What The French Eat For Christmas (And New Year) 2017, A Picture Essay”, ursprungligen publicerad på Forbes.com.
Så vad äter fransmännen till jul? I grund och botten är det allt som är lyxigt och gott. Massor av skaldjur, hummer, ostron, krabbor och även ”vanlig” fisk. Största delen av alla ostron konsumeras i december. Ostronförsäljningsställen dyker upp lite överallt på gatorna vid denna tid på året.
Live lobster from Bretagne (Brittany), a rare luxury, copyright BKWine Photography
Det är också rätt tid att leta efter vilt hos slaktaren. Eller kanske du föredrar en av den underbara franska côte de boeuf? Foie gras (anklever) försvinner snabbt från diskarna. Vi köpte en bit hos vår slaktare (lite tidigare) och fick en lång föreläsning om hur läcker det var och hur han själv hade gjort den.
Ost är oundvikligt. Och glöm inte, ost kommer efter huvudrätten, men före dessert. Ost är INTE dessert… (Prova att ha ett torrt vitt vin till osten nästa gång, istället för det traditionella röda. Jag lovar att det kommer att gå utmärkt med osten.)
Och gott om vin, champagne eller kanske (men osannolikt) något annat mousserande vin för att börja kvällen.
Det är i princip samma saker som man skulle välja för någon magnifik måltid vid andra tider på året. Bara mer och bättre.
One lonely Christmas tree left outside the grocery shop, copyright BKWine Photography
Det finns två speciella juliga saker dock: bûche de noël, julkvedklampen eller julstubben, en ganska kletig kakad kaka fylld med smörkräm, och chapon, en kastrerad tupp, det vill säga kapun. Jag är inte riktigt en fan av nondera.
Och för nyår?
Samma sak en gång till. Inte dåligt.
Januari kan då vara dags för den mycket speciella franska sjukdomen Crise de Foie (”leverkris” på grund av överkonsumtion av livsmedel. Om du inte är bekant med det borde du läsa Asterix-albumet Le Bouclier arverne).
Januari, en vit månad? Knappast.
Här är några bilder från några matmarknader i Paris för att göra dig hungrig. Eller för att få dig att längta efter Paris.
Detta är den svenska versionen av Pers artikel ”What The French Eat For Christmas (And New Year) 2017, A Picture Essay”, ursprungligen publicerad på Forbes.com.
A shoal of langouste, copyright BKWine PhotographyBouquet shrimps, very luxurious, copyright BKWine PhotographyMadeleine cakes with … black truffles, copyright BKWine PhotographyBig name and small grower champagnes, copyright BKWine PhotographyChampagnes on the shelves at the wine shop, copyright BKWine PhotographyA delicious pineapple gateau from Version Original in Issy les Moulineaux, copyright BKWine PhotographyThe butchers special, home-made foie, that he was very proud of, copyright BKWine PhotographyJuicy entrecote from the butcher, copyright BKWine PhotographyPartridge, ready to go into the oven, copyright BKWine PhotographyChristmas in Paris, Eiffel Tower Sacre Coeur, Ferris Wheel, Les Invalides dome (L to R), copyright BKWine PhotographyBlack perigord truffles, tuber melanosporum, the best, copyright BKWine PhotographyBelota belota Iberian ham, copyright BKWine PhotographySnails, a French classic, but in reality rarely seen, copyright BKWine PhotographyFoie gras, duck, guinea fowl, duck breast…, copyright BKWine PhotographyBirds, capon, turkey, chicken, doves,… are very popular, copyright BKWine PhotographyThe checkout counter line at Le Bon Marche the day before Christmas, copyright BKWine PhotographyIf you don’t want wine you can splash out on water. 50€/bottle for the Bling one, copyright BKWine PhotographyLive oysters can be found all over Paris around Christmas and New Year, copyright BKWine PhotographyLive lobster from Bretagne (Brittany), a rare luxury, copyright BKWine PhotographyFoie gras is usually from duck (canard) but can also be goose (oie), copyright BKWine PhotographyTasting beluga caviar from Calvisius, copyright BKWine PhotographyCheese from cow, goat, sheep, copyright BKWine PhotographyMature and tender cuts of beef at the butcher’s, copyright BKWine PhotographyBig department stores have very elaborate Christmas decorations in the windows, copyright BKWine PhotographyBig department stores have very elaborate Christmas decorations in the windows, copyright BKWine PhotographyBuches de noel, the French Christmas log cake with butter cream filling, copyright BKWine PhotographyBuches de noel, the French Christmas log cake, copyright BKWine PhotographyRoses are pretty at Christmas too, copyright BKWine PhotographyVeal’s hoof, only one left, copyright BKWine PhotographyBeef and veal tongue, some like it very much, copyright BKWine PhotographyBeef jowls and ox tail, much appreciated these days, copyright BKWine PhotographyA mountain of langoustines, copyright BKWine PhotographySea urchins, considered a delicacy by some, copyright BKWine PhotographyA chapon fermier (farmhouse capon), copyright BKWine PhotographyA wide choice of cheese in the world’s best cheese country, copyright BKWine PhotographyA butcher’s shop, copyright BKWine PhotographyOysters and huge langoustes, copyright BKWine PhotographyHard cheese and soft cheese, preferably unpasturised, copyright BKWine PhotographyMany different chevre, goat cheese, preferably unpasturised, copyright BKWine PhotographySome cheese may look odd but they are delicious, copyright BKWine PhotographyVarious clams, sea snails and other shell fish, copyright BKWine PhotographyOysters of different types and sizes, copyright BKWine PhotographyLive lobster from Brittany, copyright BKWine PhotographyFresh scallops, copyright BKWine PhotographyGiant crab claws, copyright BKWine PhotographyBig shrimps, copyright BKWine PhotographyFresh daurade royale, copyright BKWine PhotographyAt the fish monger’s, copyright BKWine PhotographyBig beautiful langouste, copyright BKWine Photography
Välj ditt språk. Läs artikeln på:
Skribent:
Per Karlsson
Swedish. Per is co-founder together with his wife Britt of BKWine. Rumour has it that his interest in wine started already when he was 11. Just like Britt he visits some 200 wineries each year on wine tours and for journalistic research. He writes about wine primarily online on BKWine Magazine and in the BKWine Brief.
Per is also a professional photographer, specialising in wine and travel photography. See BKWine Photography for more on this. Since a few years back he has also branched out into video production on the same subject. He has contributed all images, and some text, to BKWine’s wine books.
Swedish. Per is co-founder together with his wife Britt of BKWine. Rumour has it that his interest in wine started already when he was 11. Just like Britt he visits some 200 wineries each year on wine tours and for journalistic research. He writes about wine primarily online on BKWine Magazine and in the BKWine Brief.
Per is also a professional photographer, specialising in wine and travel photography. See BKWine Photography for more on this. Since a few years back he has also branched out into video production on the same subject. He has contributed all images, and some text, to BKWine’s wine books.
We use cookies mainly to collect anonymised visitor statistics but also to improve the visitor experience (for example, show and play videos). Not accepting these cookies may limit features and may adversely affect the visitor experience. Full details in our cookie policy and privacy policy (see below).
Functional
Alltid aktiv
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
