another Indian Tali

This meal is a bazaar. Byriani rice, sweet chick pea curry, beef Kormar(cashew sauce), fresh thick yougurt saffron rose water dessert, lime pickle, raita and chapati. Muriel did it all, I did one dish.

Papet Vaudois

You want Central European farmer's food, this is it. With a white french wine, Pouilly Fume or Sancerre by Henri Bourgoies, is a personal favorite. The local Swiss wine is acidic and dry, but clean and pure, just like the Swiss.

This is a French Swiss dish made with local indgredients, best served late in the season and winter due to the durability of the ingredients, leek, potaoes, Vaudois sausauges, broth wine and cream. You place the entire sausages into the dish and when they swell, you prick them releasing all the juice into the casserol.

Thanks Brecht