Europe 1 06:55, August 19, 2022
As in Weekend Walks, Vanessa Zha begins her columns by taking us on a journey and giving good plans for the summer.
Marion Sauveur focuses on a product every day.
Discover Lake Annecy with Vanessa Zha.
Direction Lake Annecy, a beautiful natural setting.
Annecy sees life in green.
The city is at the top of the list of cities where it is good to live and it is not for nothing.
Before going to walk the alleys to discover the heritage, Vanessa Zha takes us to the heights to take in the city and the lake.
For this, Guillaume Avrisani from Inax Adventure offers us an extreme, crazy experience!
You are 500 meters above the lake so you will inevitably have some apprehension but it will pass.
It's very framed.
We provide you with everything: helmets, harnesses, abseiling equipment, hanging stove for fondue, hanging breakfast.
In terms of sensations, this is what awaits you: abseiling over 30 meters, the sunset on this west-facing Mont Baron, nickel.
At night, under millions of stars, installed in your duvet, with your harness, a lanyard is attached to the cliff.
As you go turn around like a nem.
The idea is to leave with the same number of people as on arrival.
Finally, the awakening by the birds.
To meet his needs?
You have to anticipate the thing, 15 minutes before.
That too is organised.
We stay in the harness, we unclip the back, we lower our pants and we place an airtight pvc shittube.
They are suspended dry toilets, but with a view.
The night costs 380 euros, there are two-seater or one-seater portaledges.
of Inax adventure.
Less chills, less altitude but sensations all the same:
Either a tour of the lake in an electric plane above Lake Annecy, a first, it is Avialpes who organizes it.
It takes 25 minutes of flight.
Either Jetcycle, a new device for flying on water.
You sit half lying down, you pedal, there is a propeller, but above all a foil to gently take off from the surface of the water.
You walk like that for 20 kilometers;
It's the pedal boat of the 21st century, and that too is eco-responsible.
We go through the alleys of Annecy.
Do you know what they call her?
The Rome of the Alps.
There are many religious buildings, churches.
Annecy was a bishopric in the 16th century.
But it is above all the cradle of bells since 1796. 120,000 bells scattered all over the world have come out of the Paccard foundry.
Bell founders for eight generations and without interruption,
It was born after the Revolution when the mayor asked the Bishopric to dismiss a priest.
The condition is to have a new bell.
This is where a young apprentice came forward, he was 24 years old and his name was Antoine Paccard.
One of the most remarkable is the bell of Notre Dame de Liesse.
The Salesian.
5 tons the drone anyway.
If you're interested, you can even visit the Paccard foundry, and watch the bells cast every Thursday.
It is done by reservation.
And there are even bell/voice concerts, the Arsonnora.
If we want to stay within the Italian metaphor?
Annecy also looks like Venice!
Especially at this time on sunny days, you have to walk along the canals, including the small Thiou river.
Very soothing and charming, it is around these banks that the medieval city emerged from the ground.
You will fall in love with the Palais de l'île, it looks like a small ship on the water.
Taste the fleur de sel with Marion Sauveur
Like every day, Marion Sauveur tells us about a local summer product.
Today, an essential in our kitchen.
A white caviar is fleur de sel!
These white crystals with a delicate texture which are harvested manually throughout the summer, in the morning, by the salt workers.
They pick up the flakes that have crystallized on the surface of the seawater, thanks to the wind, in the saltworks.
It is harvested on the Atlantic coast, but also in the Mediterranean, in the Camargue salt marshes, in Aigues-Mortes in particular.
If you've never been there, I recommend a short visit to observe the striking colors of these landscapes.
In summer, the water turns from blue-green to ocher and dark red, under the effect of algae.
It's just wonderful.
This exceptional salt has been harvested since Antiquity in Aigues-Mortes.
A tradition handed down from generation to generation that requires delicate picking before being dried.
Do not confuse fleur de sel with coarse salt.
The coarse salt grains are hard and washed.
The ideal is to use coarse salt in the cooking water or to prepare a salt crust.
While fleur de sel is a flavor enhancer, it should be added at the last moment to dishes to bring a brittle side to the mouth.
How do you suggest we use fleur de sel?
We are going to make a fleur de sel caramel that will allow you to garnish your waffles, pancakes and toast.
We start by making a caramel with water and sugar.
When the caramel has a nice golden color, add cream and fleur de sel.
But out of the fire.
The caramel will freeze with the difference in temperature of the cream, but it will then take on a nice texture.
When the mixture is homogeneous, add the butter.
We mix well.
The caramel is ready.
It remains to empty it into a jar and let it cool.
Every day, you ask a chef for a tip.
Today, it is chef Dan Bessoudo based in the Bouches-du-Rhône.
He advises you to flavor the fleur de sel and here is his technique.
“A great classic remains the port melon.
In a baking dish, sprinkle the fleur de sel on which will be poured a dash of port, to moisten it and put it in the oven.
We collect a fleur de sel which will taste like port and which can be used very well to season our pieces of melon”.
And it gives a pretty pink color to the fleur de sel.
Dan Bessoudo also makes fleur de sel seasoned with vegetable juices, such as celery juice.
In his Dan B. restaurant in Ventabren in the Bouches-du-Rhône, chef Dan Bessoudo uses fleur de sel, especially on sorbets, to add crunch.
This is particularly the case in its tomato salad, served with iced tomato water, olive shavings and its tomato sorbet.
https://www.danb.fr/
A second address to taste fleur de sel this summer?
In Aigues-Mortes, in the land of the saltworks.
In the Le Dit-Vin restaurant, chef Johan Estève offers a la carte grilled bull rib with fleur de sel.
The two Camargue products assembled.
When products from the same region come together, it necessarily gives a perfect match!
RECIPE
Caramel with fleur de sel
250g of sugar
60ml water
125 ml fresh cream 30% minimum fat
3g fleur de sel
60g unsalted butter
Start by making a caramel with the sugar and water.
Cook without stirring until the mixture takes on a golden color.
Off the heat, gently add the cream and fleur de sel.
Bring to a boil, until the mixture is homogeneous.
Add the butter and mix well.
When it is melted, the caramel is ready.
All that remains is to transfer it to a jar and let it cool, before storing it in a cool place.
Dan Bessoudo's flavored fleur de sel from the Dan B. restaurant in Ventabren
https://www.danb.fr/
flower of salt
port
Line the bottom of a dish with fleur de sel.
Cover it with Porto until it is moistened.
And leave to dry in the oven at 45 to 50 degrees