Doing life right, at home and away

Tag: fish

chalkboard menu at le cale in dieppe

Of eating in La Cale

We spent some good time trying to pick a restaurant in Dieppe. There is plenty of choice and it’s a little challenging to find the optimal one. If you’re in Dieppe right now, you should also check my other tips for the town.  After careful research, we picked La Cale.

Interior of La Cale in Dieppe

I’ve said it before and I’ll say it again, our sweet spot is at the low end of the high end and the high end of the low end.

Now, La Cale is a restaurant which celebrates seasonal, local ingredients and simplicity. That’s why the general layout of the food in the photos doesn’t look like much, but I can assure you it was absolutely fantastic – winter potatoes, sweet winter carrots and other root vegetable purees on the side. Nothing we ordered was out of season and the menu elaborated in detail most of the local suppliers and the waiters explained the rest. The food was very carefully flavoured – not over-spiced or over-garnished. Everything had this balance, bringing out the natural flavours of the ingredient in question. While I love complex and spicy foods, I appreciate this sort of approach. It’s sometimes the simplest things that work the best and I think it requires skill to recognise those situations.

Have you ever eaten in France in a good restaurant? Well, it’s often absolutely obligatory to reserve a table beforehand, if you don’t want to get hammered on apéritifs at the bar before dinner while waiting for a table. We did this faux pas : it was a Saturday and we had no reservation. We decided to go really early, right when it was opening to secure us a table.

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pickled herring from above

Of pickled herring

It had never occurred to me that pickled herring was somewhat of a thing of “an acquired taste” – until I well, met other people for the first time.

My family is very, very fond of pickled herring and I love them more than it is sane. It’s something about all the tastes meeting the right way: it’s always wonderfully salty but also sweet, it’s vinegary and tangy but smooth.

So anyway, pickled herring is also a Finnish Christmas classic. Some of my friends have eaten my herrings before and I know that at least a couple have grown equally fond of them. Without further ado, may I present: glassblower Tefke’s herring  – for my foreign friends!

Glassblower Tefke’s pickled herring

May I start by saying that when it comes to pickled herring – anticipation is a virtue. Gold. I almost never remember/bother to make the herrings properly in time. They are always all good and swell and tasty, but the leftovers eaten a couple of weeks after Christmas, are always the real-er deal, the way the herring is really, truly supposed to taste. So consider entertaining the idea of anticipation. Maybe YOU have got what it takes to make the herrings early enough? Maybe YOU won’t find excuses and procrastinate when it comes to pickling your herring? When the push comes to shove, can YOU grab the bull by its horns, and pickle your herring early?

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