Vanessa Zhâ & Olivier Poels 7:09 a.m., February 11, 2024
Gastronomy, leisure... Every weekend at 6:50 a.m., Olivier Poels and Vanessa Zha present a product, a producer and all the good tips for re(discovering) a region.
OSTREAPOLIS
We go for a stroll in the Gulf of Morbihan, Vanessa waves and seagull atmosphere...yes, the return
At the entrance to the Tour du Parc for a great opening! You two who are true epicureans will like this: The Ostréapolis. The oyster interpretation center. Not very sexy, on paper. but it’s exciting! We unravel the mystery of the oyster, we pierce the shell, it’s immersive and multisensory. We experiment: we touch -rocks-, we follow the journey of the oyster from larva to spat, we steer -a barge in the middle of the oyster farms- even in the middle of a storm- we handle -bags-, we learn to read the label of a hamper… to open -an oyster-.. we observe -starfish, sea bass and sea bream under an underwater dome- and we even “penetrate” into a drop of water: we find ourselves face to face with all the micro-organisms that compose it but on a human scale. To slide Music from the series “Once Upon a Life…”. It’s not “Once Upon a Life…” but the oyster, for once!
I feel you are ready to change your life to become an oyster farmer
Ah, maybe that will give rise to vocations!! In any case it is aimed at all audiences... the youngest discover that the oyster is hermaphrodite, that it makes its own shell, that the pearls are anomalies... that those of white, golden or silver color come from Japan, but also from Australia, the black ones, you know, from Tahiti… And then we are then made aware of the marine world: we immerse ourselves in the oceans in a 360° dome. We are shown a remarkable film "The Beating Heart of the Ocean", in which twelve great witnesses challenge us. Like Laurent Ballesta. And the exhibition ends with the measures that have been put in place and the actions to be taken to preserve our oceans, including phytoplankton which produces more than 50% of the oxygen we breathe.
Last question, we can't taste oysters at Ostréapolis?!
No, on the other hand, you can learn to cook them. Cooking workshops are organized at the gastronomy center. To taste them I have a nice little place for Olivier: Ker Oysters at the tip of Pen Cadenic.
And then I also have a beautiful guest house that serves as a table d'hôte in Séné: la Bellevue.
CHILI CON CARNE
Do you think this dish is a Mexican specialty??? Lost.
This meat stew simmered with spices and red beans comes from Texas. A gringo dish!!!
In 1959, in a Mexican dictionary, we can read this in the definition of chili con carne: “detestable food pretending to be Mexican, sold in the USA from Texas to New York”.
The exact origin of the dish is not established and many hypotheses are circulating: dish created by prisoners to celebrate their liberation / dish derived from a means of preserving meat by Native Americans / dish proposed by women, "chili queens " (chili queens) on the streets of San Antonio…
For a long time, priests and religious people were wary of this red dish which they called “devil’s soup”. There is not one but many chilis depending on the ingredients that make it up.
Chili con carne recipe Ingredients - 500 gr of ground beef - 1 can of peeled tomatoes - 1 tbsp chili spices (chili pepper, garlic, onion) - 1 tsp cumin - 1 can of corn - 1 chili pepper - 500 gr of red beans - 2 cloves garlic - 1 large onion - olive oil - Salt pepper The preparation - Soak the beans for 12 hours in cold water - Cook them for 1 hour over low heat - Brown the crushed garlic and chopped onion in a little oil - Add the meat, then the tomatoes, chopped pepper, spices - Leave to simmer for 10 minutes - Add the beans - Leave to simmer for 20 mins - Add the corn and rectify |