Somethin' to say? Was zu sagen? Des choses a dire?

Follow mrlemarquis on Twitter If you want to make a comment but can't find the "make a comment" box, which keeps on disappearing, just send it either to twitter, facebook or to me at: , and I'll maybe publish it for you....Only said maybe....! Here's the latest one: (Who IS this guy called Keith.....) "I just wanted to leave a comment to say that (from personal experience), although you get a bit stinky for the first few weeks, after that you don't get any stinkier! And those olives do look nice, don't they? All the best" Keith

hungry?Thanks to Tina Concetta Marzocca.

Actuelle informations...New....Neu....

Due to illhealth I have decided to post my articles here:Just click on the link....

Depuis peu vous pouvez suivre des liens par voie du "Twitter" vers des articles amusantes et/ou intéressantes.......... Allez-y.... essayez. C'est en haut...
For some time, you can follow links chosen by mr le marquis and presented on "Twitter". These links are intended to inform and amuse you - every day, or nearly, new ones ....Try it out! It's just above...
Zeit einige Wochen Können Sie interessantes oder amüsantes Verfolgen durch "Twitter"... Fast jeden Tag was neues von mr le marquis ... Versuchen Sie es...Zu finden oben...

here it wanted it....!

somebody (!) wanted to know so here it is...

simple local vegetables

Follow by Email-just put your e-mail address in!

Tuesday, 2 November 2010


 Nein - es braucht keine Übersetzung..! Vielleicht ein bisschen Erklären das ist alles - mit viel Geld geht Alles...! Lesen Sie weiter uber die schönerer seiten des Lebens!
Alors - on n'a pas besoin de traduire - on a besoin de l'expliquer un peu. Avec l'argent on peut tous faire dans la cuisine - voici les cotées "ensoleillées" de la vie....
We don't really need to translate it, we need just a few words to explain it. With the necessary "loose change", one can do everything in the kitchen! Here is the "sunny side" of life!   
"Chateaubriand" - no, it's not the name of some castle on the Loire Valley - they've got enough of them around there, nor is it the place I saw in a photo just the other day, somewhere in the "poorer" part of La Bretagne, which gave me the idea of this article.

  This gentleman has something to do with it, and strangely enough - He was a citizen of "La Bretagne"!
You can read all about him here: A "vicomte" so a noble gentleman, just like mr le marquis....!
Just a piece:
François-Renévicomte de Chateaubriand (French pronunciation: [fʁɑ̃swa ʁəne də ʃatobʁjɑ̃]) (4 September 1768 – 4 July 1848) was a French writer, politician and diplomat. He is considered the founder of Romanticism in French literature.
He is also attributed with another thing bearing his name. 
It is said that it was his chef who decided how we all now eat the piece of meat called "The Chateubriand", or "Chateaubriant".
The latter is disputed, one thinks it could have a reference to the cattle reared in the area surrounding the family home, but we won't find out now...!
So far as the dish is concerned here are all the details you need, except for those personal suggestions I'm going to give you!
The dish is prepared from the "head" or bulbous part of the Beef filet (USA Tenderloin) which is often called the Chateaubriand. The size is generally the rule for the dish - roughly sufficient for two people, therefore the dish is often offered on menus "for two persons" - and is priced accordingly...    

Personally, my   . preference is for simplicity with this dish.
Seized rapidly in a mixture of melted butter and olive oil (to stop the butter burning) and finished off either under a good grill or in a very hot oven. Salted and ground peppered before the final cooking, the juices remain contained in the meat.
I am a great lover  of those sauces I'm not allowed - The Hollandaises, the Béarnaises, even the Mayonnaises - all made with great luxury from simple butter, egg yolks, salt, pepper and a little reduced wine together with certain herbs.  
All things extremely bad for the heart, or for the calory count - but, one doesn't eat them daily....Yes - they are an art. requiring great care and attention, or you'll end up with....scrambled eggs (also very tasty but NOT what is required)....
An infinite variety of possibilities exist, just take any sauce that is served with filet steak, or steak, and it will be fine.
We used to find, strangely, the "Chateabriand fur zwei personnen"  very often in German restaurants, and with all these sauces, FRESHLY made, not the conserved, preserved versions, and often the best on the menu for taste and value for money, bearing in mind that it is intended for two people.
Reading a menu, sensibly, is always the first thing to learn - you can eat better, save a fortune and the staff appreciate the interest shown and possibly the knowledge of "fine eating"!
Really - with this dish, you can't go too wrong, always assuming you like beef, and beef cooked as it should be, medium to rare.
It's easy also to choose a wine to accompany the dish - it's beef, so a red is almost imposed, for me - A Red Burgundy  -Hospices de Beaune, St. Georges, Chambertin and so on...OK - you're going to empty your bank account, but .........
Because of the sauces ideal to accompany the dish, a dry white could also be envisaged, but then a white from Alsace,  or - of course - the inevitable
    By Jove - I envy you already.......!


iwmpop (mr le marquis)         -            Vauvert,France             -      Novembre 2010

No comments:

METEO chez moi-Bei mir-my zone

This is what it's doing right now....or nearly! Go with your mouse to the image and click....

Lecker...Tasty... Appétissante

Des bonnes choses - de presque partout...! Leckereien von fast Uberall...! Tasty things from almost everywhere...! *********
European Goodies...! Slideshow: Mr’s trip from France to Europe (near Dieuze, Lorraine) was created by TripAdvisor. See another Dieuze slideshow. Create your own stunning free slideshow from your travel photos.
******* iwmpop (mr le marquis)- Vauvert, France - Janvier 2011