During the last 2 years, I travelled… A LOT. According to the table flags on my bookshelf, I visited more than 15 different countries. During those trips I discovered new flavours and new ways to prepare meals. The funny thing is that I don’t necessarily brought back a local meal from each country. Let me demonstrate.
Swedish Meat Balls, (cc) CurryPuffy
- Meat balls
As server onboard Viking Line boats or at that very good restaurant Daf, Gabriel, Alban and I visited in Gamla Stan.
Boeuf Stogranoff pour souper, (cc) pierlux.com
- Beef Strogonoff
Marché égyptien, (cc) pierlux.com
- Curry sauce chicken
- Lamb dishes
Why curry sauce in Turkey? There was a very good curry sauce rice and chicken plate served at the University’s cafeteria during GUADEC 2008.
Basil, Spinach & Pesto Spaghetti with Pine nuts, (cc) gordonflood.com
- Pine Nut and Pesto Pastas
- Pomodoro Fresco Pastas
Why pastas in Berlin, the answer is simple: Va Piano. It is a nice restaurant chain where you can see you pastas getting prepared for you. I liked so much my first visit (on Postdamer Platz) that I quickly found another one closer to my hotel and ate not less than 3 times in the 5 days I was in Berlin at these restaurants.
Oh I did try the curry würst on my first trip to Berlin, but not my favourite
Las Palmas, Gran Canaria, Spain
Papas arrugadas con mojo, (cc) Fer..
- Tapas style potatoes with Mojo sauce
- Rice Burgers
The rice burgers are from the very good Naturalis vegetarian restaurant close to the conference center.
Penne speck e rucola, (cc) paPisc
- Champignon and Speck pastas
Why pastas in Cambridge, that would be because of Marco Barisione. He was my host and he cooked delicious Italian style pastas for me. He clearly introduced me to the fact that you don’t need to buy pre-prepared pasta sauce.
good pizza, (cc) tonx
- Blue Cheese, Chicken and Peach Pizza
- Crème Fraiche and Champignon pastas
- Mango Lassi
Barisione is this inspiration combined with Alban Crequy love for crème fraîche that explains the pastas for Helsinki. We also weekly made a nice stew. After 14 weeks, I think I got to master them hehe
The rest of the meals come from a well known cafeteria down in Ruoholahti I admit I wasn’t very fond of all the meals, but some I quite liked!
Generally, while travelling I got in touch with vegetarians. I hadn’t met many before leaving Québec. Discussing with people at SOTM 09, we identified that vegetarianisms is quite uncommon in French speaking nations. I am not quite convinced by the ethical “don’t eat animals”, but I can understand the health and environmental reasons. Therefore I now try to eat 25% of my meals vegetarian. That’s better than none at all!
I hope I didn’t open your appetite too much.