Thank you for your reading to the end.
I have been in the UK to study business at a university since July 2011. I had worked in the banks over 15 years. My qualifications are CFP, the Lecturer of Japanese Tea Tradition, and a wine expert. My hobbies are wine, especially Champagne, Burgundy & NZ wines, cooking, and listening to Jazz & Classical music. My husband now lives in Japan alone... This blog is about my UK life and practicing British English, so if I have some wrong grammar and expressions, I applogize for it.
Saturday, 5 November 2011
Gibier
Attention: To Vegetarian and/or Animal lovers, Please kindly do not read this blog. Thank you.
In Autumn, some people expect to have Gibier which means birds and beasts such as colvert, canard, perdreau, faisan, grouse, bécasse, lièvre, chevreuil and sanglier mainly caught by hunting. I have only had colvert, canard and beasts, but never eaten others. Those ingredients are used for mainly French cuisines as Gibier. Before coming Winter, Gibier stores nutrition in its body. Therefore, it is good time for humans to have.
My favorite restaurant and chef provided us many kinds of Gibier, mainly pate and roast. Of course, we enjoyed wine which were prepared by the teacher, mainly Rhone. Only tasting ripe wine was difficult, because of smelling animals strongly, not bouchonne. However, the marriage of grouse and wine was so nice. In Japan, grouse, "RAICHO" is designated as a national protected species...so no one can catch them in Japan. Mainly, grouse is hunted in Scotland.
Thank you for your reading to the end.
Thank you for your reading to the end.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment