Day 34 France

It's here at last- the much anticipated day in France. As tempting as it was, I tried to steer clear off Haute Cuisine and stick with classics like Boeuf Bourguignon and Crème Bruleè, foods that bring us unwittingly into a cafe on the sidewalks of Paris, where cigarette and red wine fumes mingle fondly with stews and steaks; where the wait staff is seldom sober and extremely friendly once you gather the courage to speak the five French words in your vocabulary.

To kick off the Boeuf Bourguignon, cubed chuck is seared in olive oil and set aside. Bacon slices are rendered and sliced onions and carrots are sauteed in the fat, before throwing in a couple of splashes of cognac and flambéing it. This helps caramelize the onions beautifully. The meat,veggies, beef bouillon, a good portion of a bottle of burgundy, tomato paste and thyme is slow cooked in the oven till the meat is tender and falling apart. Sautéed mushrooms sliced thickly and pearl onions are introduced at this point and a paste of flour and butter ( Beurre Manié) is used to thicken the stew. Served with a crusty french baguette it is well worth the effort and reminds us again why it is considered iconic.

Making a good Crème Bruleè is a great trick to master. Easy to make, and a great way to finish a meal, and unwittingly making one appear sophisticated and worldly wise. Egg yolks and sugar are creamed together. Scalded cream is added in along with vanilla or maybe a liquor of choice. This mixture is poured into ramekins and steamed in the oven over a tray of boiling water. The final touch is to cover the tops with sugar ( I used Demerara cane sugar) and torch them till golden, crunchy and molten all at once. The silken custard with the crunchy top is sure to get you whatever it is you are after, so keep this ace up your sleeve- you never know when you might need it!

Racing down the Autobahn towards Germany....