(En Français plus bas)
Here in Bordeaux, we use the branches from the vines (sarments) to grill our meat (and fish!). It gives it a smoky taste like no other. The branches are cut off the vines around february every year so the tree can be bent into shape for the season to come. We only leave one or two branches from the year before in order for the new ones to grow (as you would with a rose bush). We make bundles with the old branches and throw them on the BBQ whenever we feel like carnivorous beasts :0)
Really good beef in France is very expensive (count 20€ for a pound of sirloin or top filet). So having some on Sunday was a real treat for me. I guess you always enjoy most the things you can’t have too often… I like that about life…
I went to the market and bought the most beautiful piece of beef. Red wine, tomato salad, home made mashed potatoes, fresh baguettes and cheese. Who said this was heaven again?
Next time you are in my neck of the woods, find a place where they barbecue beef, duck or prawns over “sarments”. You will feel like you died and went to heaven. Make sure they don’t forget to cover the meat with fresh shallots!!!
My favorite thing is to eat the left overs of the meat cold the next day with home made mayo…
Pour mon déjeuner dimanche: une tranche d’aloyau d’un kilo, une belle salade de tomates, purée maison, fromages… Je suis rentré du marché, j’ai allumé les sarments et le reste n’est plus qu’un rêve :0) Quel bonheur parfois d’être Français…
N’oubliez pas les échalotes!!
MY FRENCH HEAVEN 
Now that looks like my kind of heaven! I love a good piece of steak! I think that is the most glorious piece I have ever seen!
You have much better beef in America (much cheaper too). Best steak I ever had was in New York years ago. Can’t remember the name of the restaurant. It was almost opposite the 21 club (I think)…
I’m sure it has something to do with how the beef are raised etc… But I have to say that is a nice looking piece of beef!
I also think it has to do with the law regarding aging and hormone suplements…
Gorgeous! Using vine branches must be absolutely exquisite! Your photos… mmmm… even at this early hour (8:30am here), with a coffee by my side, you’ve succeeded at making me crave a beautiful steak. Lovely!
You are kind! My aim in life is to make people hungry for great food. Glad I succeeded 😉
I don’t understand french, so some of your writing has to be translated in Google Translator, which of course takes the essence away. However, your pictures speak a thousand words and I love your blog and its earthiness and honesty. The language of food is above all other 🙂
Thank you Richa! You are very kind! You’ll find that all of the posts are both in French and in English. I hope that helps!! 🙂
Absolutely does 🙂 Your pictures are beautiful..I wish I could live by such a lovely countryside.
Amazing! Great photos … I cam almost smell the smokey roast and sweet shallots from here!
I’ll cook it for you when you come visit 😉
Beautiful pictures! I really love the fist one! It’s a very pretty and colorful one! 🙂
Thanks! I love tomatoes so much. I couldn’t live without them 😉
So when is your book coming out? Because I want a signed copy. Your photos are to die for!
I am in the process of writing the proposal with a friend who just signed with Random House. I doubt it’ll work, but we’ll see. Even if I get a deal, it won’t be on the shelves for quite some time… I will certainly keep a signed copy just for you Julia 🙂
Thank you and good luck. Let’s see… porte du chance? Is that good luck or something close to it?
Bonne chance 😉
Ah that’s it! And no way are those actors!
You didn’t tell us about grilled meats and fish over flame burning sarments. That would’ve been worth a taste, or two, or three, not to mention the photo op. Nice post my friend and great looking photos. You have a style that is uniquely yours and quickly identifiable as a Gabart! Bon weekend.
What a nice comment Tom! You make my day. As for the BBQ, this gives you a nice incentive to come back! 😉
Gosh, Stephane, my mouth is absolutely watering. What fabulous images!
Thank you my dear Luffy! I feel so bad I haven’t been in touch. I barely have time to keep up with my writing these days. Summer is always busy for me with the B&B. How have you been? Are you in France or in London these days? I will make it a point to go catch up with your blog over the weekend. All the very best!!!
Stephane, don’t feel bad. Life is always far too busy and I go for many weeks also without time to catch up on my favourite blogs, yours included. All is fine here and at the moment I am in my beloved France for a few weeks, revelling in the heat and slower pace of life! I guess this is your busy period with visitors etc.. so I’m delighted to see you whenever you have a second, but I know that those times are few and far between at the moment!
yum!
I must have a perverse streak… when the beef is outstanding as yours seems to be, and done «bleu» I crave some béarnaise! (oh, just a hint). I second Steve… In Canada, we have outstanding beef. Reste à «chiper» quelques sarments des vignobles du Sud du Québec. ;-P Beau repas!
Nothing like a good home made Béarnaise 😉
Magnificent
Thanks Veronica! Are you a meat lover too? 🙂
Ouah! Ces tomates ont l’air divin. ❤
You are so funny Stacy. My sister made the exact same comment as I told her about the meat: “The meat looks OK, but I want those tomatoes” she said… 🙂
Lovely. I got to cook with vines last year when in the south of France. Wonderful flavour.
Best,
Conor
I’m glad you tested and approved! The flavor is even more intense when you eat the meat cold the next day (if there are any left overs 🙂
I have never heard of sarments before. Fantastic. And your meat looks beautiful!
Oh Mimi, that meat was phenomenal!!!
YUM! I love this kind of food. I have yet to try grilling on vines, but I will!
You really have to! When you come here, we’ll have a BBQ over sarments 😉
Beautiful! Sounds wonderful! Our beef in Finland is very expensive as well and it is a rare treat.
I think that is why it tastes so good when we have it Laila 😉
We get some great local meat as well but yes a filet is about $20 a pound. I love the idea of the shallots.
You can also try the shallots warmed up in butter!! 😉
Sounds good to me!
Looks lovely. One of my favorite meals in Provence was lamb that had been fed lavender. Unbelievable!!
janet
Lamb is anothe rfavorite of mine Janet. I also like the one that’s raised by the ocean in Bretagne. The grass there gives an incredible flavor to the milk and then of course to the meat… 🙂
This is mouth-watering!
🙂
Ah, it looks as delicious as always 🙂
It really was Maggie 😉
Beautiful. We are fortunate in Canada to have outstanding beef (organic, from a farmer friend of ours) at very reasonable prices. This does of course lead to the excesses of overconsumption…..but it is also really good!
That’s one of the things I miss the most about America: fantastic meat!
Yes, but you have fantastic everything else 🙂
😉