Every weekend, Vanessa Zhâ and Olivier Poels present us with some heritage gems.
Gastronomy, leisure. . . Every weekend at 6:50 a. m. , Olivier Poels and Vanessa Zha offer a product, a manufacturer and all the plans to re(discover) a region.
This morning in Marseille. . .
To prepare for the arrival of the Olympic flame on Wednesday aboard the Belem in the Old Port. . . Doubly ancient symbol: Marseille was founded by sailors from Phocaea, Greece. So to make sure you don’t miss any crumbs, I’ve prepared The Program for you. Marseille will go up in flames in the morning. The Belem will arrive at the port of Marseille around eleven o’clock in the morning, it will be greeted by an armada of 1,000 ships. It seems to be quite grandiose and exciting. Until five o’clock in the afternoon, he will stay as close as possible to the coast – I will show you On the website you will find the most productive places: the entrance from Belem to the Old Port is scheduled for 7:00 p. m. , the lighting of the Olympic cauldron around 7:40 p. m. The break is planned, giant screens are planned.
But to see the picture, do you have an ideal vantage point?
Who says at the top, says Notre-Dame de los angeles Garde!And doubly ideal because from 7 p. m. h. se a solidarity banquet is organized with three hundred visitors. On the program: aperitif, personal excursion to the sanctuary and dinner around a festival of Provençal specialties. I saw the menu and still nothing for the starter: zucchini soup, shrubs and herbs. . . It’s delicious. . . And this Los Angeles banquet inaugurates the season of Provençal gastronomy in Marseille. Gastronomic and heritage occasions that take place in the four rooms of the Bouches-du-Rhône, until October.
Are there others in Marseille?
The Olympic birthday party continues next weekend at the Digue du Large. In the 19th century it was called “la Grande Jetée”. He accompanied the expansion of the port of La Joliette. Thus, in the Belle Epoque, other people went out for walks, picnics, fishing. It had been closed for more than twenty years. And he found out last year thanks to the edition of the Call of the Sea. And this one will host the Torch Luncheons for three consecutive days. A duo of chefs. A four-course dish between a local chef and a chef from the Mediterranean basin. And you sit around a single table of 144 guests. The same goes for the Unusual Summer Dinners that take place in heritage sites: the Château des Baux, the Aubagne quarries, the Oppidum St Blaise. . . and for the first time: at the Mehari club in Cassis, the Jai pond, Pierre’s workshops in Mouriès.
Landscaped viewpoints
· Kennedy Corniche at the Memorial to Algerian Returnees,
· Ilot of the Angels Corniche, in the Pharo Garden
· l’Estaque in the Mistral area.
This dish, which has been conquering the world for a few years, comes to us from Korea
Despite long and intense studies on its precise origins, it turns out that no one has revealed the secret of its precise creation. It may be a descendant of 15th-century peasant dishes.
In any case, the term bibimbap means “mixed rice”, a term that has been incorporated into the French dictionary.
A multicolored plate that is also a symbol: rice represents water/egg, earth/green vegetables, wood/red vegetables, fireplace/meat, metal.
There is no absolute recipe, there are many diversifications that adapt to the seasons.
There are a few rules to follow: other colors and other families of vegetables, rice base, very spiced sauce (Gochujang made from fermented chili peppers) / vegetables are cooked or served raw / presented in a very hot container
INGREDIENTS
– Two hundred gr of rice
– three hundred g flank steak
– 2 carrots
-eggs
– Gochujang sauce (fermented chili, soy sauce, sugar, sesame oil)
– one hundred g bean sprouts
– one hundred g beans
– tablespoon soy sauce
– 1 tablespoon sugar
– Sesame oil
– 1 teaspoon ginger
PREPARATION
– Chop the meat and marinate it in a combination of soy sauce, sugar, ginger and sesame oil.
– Cut everything into sticks.
– Cook them until crispy.
-Cook the rice
– Stir-fry the meat and fried eggs.
– Assemble the bibimbap in warm bowls and stir up the Gochujang sauce
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