New here...

[flennie]

Hi everyone! I should have moved to this forum long ago, but the imminent closure of SlowTrav pushed me to do it now. I'm a Francophile, love the French language, and have been studying it for the past 8 years. I am hoping to go back to France later on this year for an immersion program (for the 3rd time). I also love to travel in general and learn about other cultures. My current bucket list includes Croatia and Portugal.

 

[Kathy]

Hi Flennie-- it was great to meet you last weekend!!

 

[Lisa in Ottawa]

Hi everyone! I should have moved to this forum long ago, but the imminent closure of SlowTrav pushed me to do it now. I'm a Francophile, love the French language, and have been studying it for the past 8 years. I am hoping to go back to France later on this year for an immersion program (for the 3rd time). I also love to travel in general and learn about other cultures. My current bucket list includes Croatia and Portugal.

Hi Glennie
Nice to see you here. I remember you and your adventures from ST.

 

[flennie]

Hi Kathy, it was great to meet you too!

Hi Lisa, it's nice to see you here too. I too remember your Nice adventures from ST.

 

[artnbarb]

Hi @flennie ! You might be just the person who can answer my question about a French food we brought back from the Dordogne last spring! We bought some goose liver pate - Pate di Foie d'Oie is what it's called. I bought it at a farmhouse shop from an old woman who spoke no English, and all I understood of her French was to refrigerate it the day before I was going to serve it. Is this typically served on French bread, or are there other ways to serve it? And is it typically served cold?

 

[flennie]

I am flattered to be considered a possible expert of pâté. I confirmed with my French teacher who is from near Marseille: it should be eaten at room temperature, and to be more traditional, with a "pain de campagne".

 

[artnbarb]

Any idea why the woman told me to refrigerate it? Maybe I got that part wrong! So with a rustic bread - do they toast it like bruschetta?

 

[PokeyMindy]

bonjour Flennie. I remember you from Slowtrav. Glad so many are getting back together here on SlowEurope.

Pokey/Mindy

 

[flennie]

Artnbarb, perhaps you misunderstood? I would think a pâté should be refrigerated if it's not eaten right away. Maybe the lady said to keep it refrigerated until you serve it, then take it out to bring to room temperature... I don't think the bread needs to be toasted.

Hi Pokey/Mindyj, good to see all these familiar names (if not faces)! I remember you from ST too.

 

[JustTravel]

Maybe the lady said to keep it refrigerated until you serve it, then take it out to bring to room temperature..

That is the instruction I received from the "foie gras" lady at the Bastille market. We usually bring some home from Paris.