L'Amour Nerveux - Par N.Begley

Il l’attend de nouveau. Il a attendu hier et il attendra demain. Chaque jour il attend. Il a des roses rouges et je pense qu’il va les lui donne. Malheureusement, je ne pense pas que il va les lui donner parce qu'il a envie de l’amour mais il a peur. Il a l’air inquiet parce qu’elle est en retard. Vient-elle aujourd’hui ?

Soudainement elle arrive. Elle ne lui parle ni le regarde. Elle commande un café et il commande le même.  En buvant il la regarde. Pour petit-déjeuner elle commande un croissant fromage alors il ordonne le même. En mangeant, il la regarde. En l'oubliant elle mange et part vite. En regardant, elle part. J’avais raison, il n’a pas lui donné les fleurs. Il a l’air dévasté. Il part aussi et se promène sous la pluie. Sans parapluie. Tout seul.   

Franchement, j’en ai marre parce que tous les jours il avait beau attendre. Cependant il retournera demain, et l’attendra, et la regardera. Et le jours après, et le jours après, et le jours après… Pendant combien de temps ?    

Bretagne - Brittany

The French region Brittany is located on the north-west coast of France between the English Channel and the Bay of Biscay. 

Brittany's cuisine is influenced by its 2800km of coastline, and is famous for its fresh seafood, particularly oysters. Oysters, along with many other types of seafood, such as shellfish, are farmed across the region and are available all year round. However, they are at the best between the months of September and April. Oysters are typically served with salted butter, rye bread, lemon and a shallots red wine vinegar mix that is poured over the oyster before eating.







Oysters are used in Brittany's famous seafood platter known as,  Plateau de fruits de mer, which is usually shared between a minimum of two people. It typically consists of crabs, langoustines, small prawns in their shell, winkles, clams and oysters. These are all served on a bed of seaweed with white and rye bread, salted butter and mayonnaise. 

Brittany is not best known for its cheeses but its best is the, Curé Nantais. This is a small and sticky cheese made from cows milk and a white wine, typically Muscadet. During its ripening period it is washed several times and has a maturation period of one month. It has a smoked bacon flavour with a spicy finish. Its rind is smooth and wet with a golden and flexible interior that contains a few small holes. 

The Brittany region is renown for its Muscadet, a light, fresh and fruity white wine. It is drunk with seafood platters or any seafood dish as it complements seafood well. 

Another specialty dish in Brittany are crêpes, which are sweet, very thin pancake, and  galettes, which are savery buckwheat pancakes. Often at a crêperie you would start with a galette, with a particular filling, followed by a crêpe. 


Galette Recipe 


- 250g buckwheat flour
- 2 teaspoons light white flour
- 1 egg
- 500ml water
- 2 teaspoons vegetable oil
- salt and pepper 


Mix the buckwheat flower with the egg yolk until you obtain a thick paste mix.
Whisk the egg white with a pinch of salt and pepper until they form soft peaks. Slowly add the white flour and then the vegetable oil.
Add the above mix into the buckwheat paste and add more water if required as to obtain a fluid mixture.
Leave to stand for one hour. If the mixture has thickened too much, you can always add some more water to dilute it.
Warm a large fried-pan to high temperature, oil slightly, pour a small amount of the galette mix and quickly keep on tourning the pan as to obtain a homogeneous cover as much as possible. 
Cook for one minute or so. It should not be brown but cooked enough as to not stick to the pan anymore yet still moist. If they are too dry, it is over cooked so try again, there is nothing worse than a dry galette.
Now you can add any type of fillings of your choice, like for instance a slice of ham with an egg on top covered with some grated cheese. 


Crêpe Recipe


- 250g light white flour
- 3 eggs
- 1/2 litre of milk
- 2 tablespoons of vegetable oil
- salt

Take a large bowl and add the white flour with a pinch of salt. Make a hole in the middle of your flour and add the eggs one by one.
Add slowly the milk and whisk until you obtain a lovely liquid mixture. Then add the vegetable oil.
Leave to stand in the fridge for one hour. If the mixture has thickened too much, you can always add some more water to dilute it.
Just as the galette recipe, warm a large fried-pan to high temperature, oil slightly, pour a small amount of the galette mix and quickly keep on turning the pan as to obtain a homogeneous cover as much as possible.
Cook for one minute or so until the fried side does not stick to the pan anymore yet is still moist. If they are too dry, it is over cooked so try again, there is not nothing worst than a dry galette.
For lighter crêpes, you can use 250ml of milk and 250ml of water. You can also use blond beer as well as substitute. Some people also like adding some sugar or even some dark rhum. It is a matter of taste.