An original recipe created by Christophe Donnet, the editor of Le Journal des Halles with the help of Gilles Deschamps. It is a type of croque-monsieur using ﬂavours unique to the Gard and which will become the gastronomic emblem of Nîmes. All of the ingredients could have been found during Roman times.
Ingredients per Crocus
1/3 of Pélardon (goats cheese) cut into slices
Wholemeal bread - ideally pain de mie
Green olive tapenade Picholine du Gard
Flaked almonds from the Gard
Sweet onion from the Cévennes - sliced
Honey from the Cévennes
Thyme from the garrigue
Lightly sprinkle the bread with the saffron and with a dribble of olive oil.
Spread green tapenade on one slice. Put the cheese in the middle.
Spread a thin layer of honey.
Sprinkle on some flaked almonds.
Garnish the slice with the sweet onion.
Cover with the second slice of bread.
Dribble on some olive oil. Put it into a toasted sandwich machine or put it under the grill until the bread is golden and crusty.
Serve with a little bit of rocket or a small salad.
TIP : A Viognier white or a chardonnay from
the Gard will perfectly accompany this dish.
Le vin est à apprécier avec modération
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The sun is out, bank holidays are in, we all want to go and explore, although this can sometimes be ruined by the dreaded mistral (p14). But let’s not spoil things. How about a visit to St Jean du Fos (p20) or if you’re feeling more urban, a nice shopping day in Avignon with a healthy tea break (p23) or a visit to an art gallery in Nîmes? (p17) If you’re feeling extra energetic like me, how about entering the Pont du Gard race on 30 June to raise money for a fantastic local charity? Also in this issue, the remarkable story of a simulated space mission by Claire (p18) and a very funny article by Bernice on her pathological inability (or so she says) to learn languages (p22).