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Thursday, 21 August 2014

Vegging out in the South of France

At Chez Maison Bleue we are seeing increasing numbers of vegetarian and vegan guests.

 

They commonly complain that outside Paris, France just does not cater for vegetarians and vegans who fare even worse.

The most common meal that they are both offered is an omelette!

The term vegan was coined in 1944 as a word to describe “non dairy vegetarians”.

The principle is that man should live without exploiting animals.

There is some debate within the vegan community as to whether products from insects are permissible, Vegan Action says that eating honey and wearing silk is a matter of individual choice and conscience.

The biggest difficulty we find here is sourcing vegan wine.

Most wines are fined (the process which clarifies the wine) by using animal products.

Some pragmatic vegans have decided that it is permissible to depart from strict interpretation if the culture of where you are makes it impractical and they use this to enable them to enjoy a nice glass of wine with an otherwise vegan meal.

This type of pragmatic interpretation of rules is very typically French and it is no surprise that it is known as the Paris exemption!

The strange thing for me is that France has such an abundance of wonderful vegetables that it is really easy to produce fabulous vegetable dishes.

Here at our B&B in the Languedoc we grow our own fruit and vegetables organically (and from next year will keep chickens) we serve vegetable dishes where there is only a matter of minutes between the vegetables being harvested and going into the pan.

This means that they cook very quickly and are absolutely delicious.

This area also produces large quantities of pulses from the wonderfully meaty haricot blanc, mainly used in cassoulet, to great puy lentils.

Legend has it that these were introduced into France by Catherine de Medici, Comtesse de Lauragais when she was given some seeds newly brought back from America as a wedding present on her marriage to the Dauphin of France in 1533.

I use them as the main ingredient in a great non-meat loaf.

Other dishes on our menu include stuffed peppers.

At this time of year the market in Mirepoix, the best in this part of south of France, has an amazing variety of squashes.

Some of the larger ones are great for a vegetable roast.

Slice off the top and take out the seeds and soft flesh from the middle then roast and fill with other roast vegetables.

Pile them inside the squash when they are all cooked and serve. You have an edible oven to table serving dish!

So whether you are vegetarian, vegan or a meat eater who likes different fresh and tasty vegetables with your meat, Chez Maison Bleue, our 18th century holiday home in the south of France is a great place to veg out!

 

By Nick Fardon
Published: September 19, 2012

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