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The great cassoulet kerfuffle
My sister Dominique just sent on an article from the Toulouse newspaper, La Depeche, about a very funny hoax that was sprung on unsuspecting shoppers in the Castelnaudary markets recently. A stall appeared in the markets, draped in the British flag and featuring a naively insolent English stallkeeper named Harry, who proposed to the aghast public a new product: English-style cassoulet, which was supposed to be so much better than the local variety.Not only, he claimed, was his product superior because he added ingredients such as marmelade and mint, but in fact the French didn't really know anything about cassoulet, it was up to the English to educate them--and perhaps in fact, he mischievously added, the English were the inventors of it all along, having developed it during the Hundred Years War--the locals had only pinched the idea!
Now to understand the huge sense of outrage these remarks engendered amongst shoppers, you must also know that not only was French national pride under attack, but even more grievously, local pride: for Castelnaudary(along with Carcassonne and Toulouse) pride themselves on being the home of cassoulet--and in fact Castelnaudary claims its version is by far the best. Certainly, Castel cassoulet is known far and wide through France and its most famous exponent, a company called La Belle Chaurienne(the latter is the word for a Castelnaudary woman), sells its distinctive tins throughout the country and beyond. English Harry was most certainly not on safe ground there when he made his sacriligeous remarks! People were fuming, insulting him and his product and talking darkly of pelting him with rotten tomatoes and worse..
It was only later that the truth came out: it was all an elaborate joke, a funny marketing exercise by the people behind La Belle Chaurienne themselves--and 'Harry' was a well known English actor, David Lowe, who narrowly escaped paying the price for insulting local pride!
For those of you who read French, here's the link to the original piece:
http://www.ladepeche.fr/article/2011/06/07/1099911-sacrilege-du-cassoulet-anglais-sur-le-marche.html
My sister Dominique just sent on an article from the Toulouse newspaper, La Depeche, about a very funny hoax that was sprung on unsuspecting shoppers in the Castelnaudary markets recently. A stall appeared in the markets, draped in the British flag and featuring a naively insolent English stallkeeper named Harry, who proposed to the aghast public a new product: English-style cassoulet, which was supposed to be so much better than the local variety.Not only, he claimed, was his product superior because he added ingredients such as marmelade and mint, but in fact the French didn't really know anything about cassoulet, it was up to the English to educate them--and perhaps in fact, he mischievously added, the English were the inventors of it all along, having developed it during the Hundred Years War--the locals had only pinched the idea!
Now to understand the huge sense of outrage these remarks engendered amongst shoppers, you must also know that not only was French national pride under attack, but even more grievously, local pride: for Castelnaudary(along with Carcassonne and Toulouse) pride themselves on being the home of cassoulet--and in fact Castelnaudary claims its version is by far the best. Certainly, Castel cassoulet is known far and wide through France and its most famous exponent, a company called La Belle Chaurienne(the latter is the word for a Castelnaudary woman), sells its distinctive tins throughout the country and beyond. English Harry was most certainly not on safe ground there when he made his sacriligeous remarks! People were fuming, insulting him and his product and talking darkly of pelting him with rotten tomatoes and worse..
It was only later that the truth came out: it was all an elaborate joke, a funny marketing exercise by the people behind La Belle Chaurienne themselves--and 'Harry' was a well known English actor, David Lowe, who narrowly escaped paying the price for insulting local pride!
For those of you who read French, here's the link to the original piece:
http://www.ladepeche.fr/article/2011/06/07/1099911-sacrilege-du-cassoulet-anglais-sur-le-marche.html
Leaving on a Jet Plane
Toby and I leave for our trip to the US this week. If you have any food related tips for New York, San Francisco or Portland please leave it in the comments or email us. Also would love other tips for good but cheap vintage clothes, tours, and anything else interesting. And I need ideas for snacks I can take on the plane since I can't get a gluten free and vegan meal!
We are taking a laptop and may try to blog while we are gone otherwise will be having a break from blogging (after next two posts) for about a month!
We are taking a laptop and may try to blog while we are gone otherwise will be having a break from blogging (after next two posts) for about a month!
Toby and I leave for our trip to the US this week. If you have any food related tips for New York, San Francisco or Portland please leave it in the comments or email us. Also would love other tips for good but cheap vintage clothes, tours, and anything else interesting. And I need ideas for snacks I can take on the plane since I can't get a gluten free and vegan meal!
We are taking a laptop and may try to blog while we are gone otherwise will be having a break from blogging (after next two posts) for about a month!
reade more...
We are taking a laptop and may try to blog while we are gone otherwise will be having a break from blogging (after next two posts) for about a month!
In praise of chestnuts
Chestnuts speak vividly to me of late autumn and winter childhood visits to France. I remember one beautiful golden autumn afternoon in the Basque country when we'd been on an interesting outing to Edmond Rostand's country house—the creator of the famous play on Cyrano de Bergerac is one of my father's favourite authors, and we children grew up listening to him reciting the famous speeches from Cyrano—and we stopped along the road beside a huge chestnut tree that had been dropping its fruit all over the verge. We filled all kinds of containers with hundreds of them and back home spent ages popping them out of the spiky first layer of armour which made them look like green sea-urchins, and then having to score a cut in each glossy second layer so they could be roast over the fire or else boiled up for puree and other uses. I loved the taste of them, but it seemed to me amazing that people had learned how to eat them, they had so many layers of protection: the green spikes, the glossy, hard second layer, the flaky skin underneath that had to be rubbed off before you could at last properly use the fleshy nut in the centre.
In winter, roast-chestnut street stalls were—and still are!-- a common sight in French cities. The seller has a little portable brazier, a whole heap of roasted chestnuts ready to sell in paper cornets, and a whole heap more roasting. Every French kid has pestered their parents for one of those paper cornets, and walked along in seventh heaven with the cornet nestled warmly in a gloved hand, the other one deftly extracting the nuts, peeling the crackling armour off them and popping them in your mouth. Fantastic! And at Christmas time in France, chestnuts, roast and in puree, often have pride of place on the table, with the traditional Christmas log made of a mixture of sweetened chestnut puree and melted chocolate shaped into a log and decorated with candied flowers or fruit or cream. Chestnuts are also used in roast-poultry stuffings and egg dishes and all sorts of things and the flour mixed in with other kinds of flours in cakes. In summer, preserved chestnuts reappear in such traditional dishes such as Mont-Blanc, which uses sweetened chestnut puree—often coming out of the distinctive Clement Faugier green and white and brown tins that you find everywhere in France and can easily find in Australian cities too, in places like David Jones Food Hall or other gourmet groceries—combined with whipped cream to make a delicious and classically simple cold dessert. And of course there are the 'marrons glaces' , the exquisite candied whole chestnuts which are considered to be amongst the most quintessential of all such French sweets, and because they take so long to make, are expensive enough to be considered as true luxuries.
We've tried growing a chestnut tree here but to no avail. And we rarely have seen them in the shops. I do bring back tins of Clement Faugier chestnut puree from France from time to time or even from DJ's, but these are few and far between. So the other day when I did see chestnuts for sale in Sydney, a wave of longing for some of the dishes of my childhood swept over me, and I bought a fair few.
Back home, we tried first to roast them—disaster! As we'd forgotten to scare the skins, the hot chestnuts went off like exploding rockets, fireworking shattered chestnut pieces all over the room. When we'd recovered from the fright and the laughing, we decided discretion was the better part of valour and instead of wasting our hard-sought chestnuts by turning them into mini-bombs, we'd beat Monsieur Faugier at his own game and make our own puree.
Well, it worked, thanks to trusty Ginette Mathiot and her recipe for this classic basic in i Know How to Cook—but what a palaver! First of all we had to score each nut with a cross, them boil them for 10 minutes in water, then remove the hard glossy skin, then boil them again for another 10 minutes, remove the flaky inner skin, then simmer the nut flesh again, in milk with a little sugar this time, for 20 minutes. Then the milky nuts had to be mashed up till you got a smooth paste, a little vanilla essence added and a little more sugar, and then left to cool. After that, I mixed the puree with melted chocolate and made a Maytime log whose ressemblance to a Christmas log was not in the least coincidental. And it was delicious, smooth and rich, with that distinctive chestnut taste mingled with the lusciousness of the chocolate. But though it was definitely worthwhile having a go, for sheer curiosity's sake, it took a very long time to get to the final product—and I don't think I'll be challenging Monsieur Faugier's supremacy any time soon!
In winter, roast-chestnut street stalls were—and still are!-- a common sight in French cities. The seller has a little portable brazier, a whole heap of roasted chestnuts ready to sell in paper cornets, and a whole heap more roasting. Every French kid has pestered their parents for one of those paper cornets, and walked along in seventh heaven with the cornet nestled warmly in a gloved hand, the other one deftly extracting the nuts, peeling the crackling armour off them and popping them in your mouth. Fantastic! And at Christmas time in France, chestnuts, roast and in puree, often have pride of place on the table, with the traditional Christmas log made of a mixture of sweetened chestnut puree and melted chocolate shaped into a log and decorated with candied flowers or fruit or cream. Chestnuts are also used in roast-poultry stuffings and egg dishes and all sorts of things and the flour mixed in with other kinds of flours in cakes. In summer, preserved chestnuts reappear in such traditional dishes such as Mont-Blanc, which uses sweetened chestnut puree—often coming out of the distinctive Clement Faugier green and white and brown tins that you find everywhere in France and can easily find in Australian cities too, in places like David Jones Food Hall or other gourmet groceries—combined with whipped cream to make a delicious and classically simple cold dessert. And of course there are the 'marrons glaces' , the exquisite candied whole chestnuts which are considered to be amongst the most quintessential of all such French sweets, and because they take so long to make, are expensive enough to be considered as true luxuries.
We've tried growing a chestnut tree here but to no avail. And we rarely have seen them in the shops. I do bring back tins of Clement Faugier chestnut puree from France from time to time or even from DJ's, but these are few and far between. So the other day when I did see chestnuts for sale in Sydney, a wave of longing for some of the dishes of my childhood swept over me, and I bought a fair few.
Back home, we tried first to roast them—disaster! As we'd forgotten to scare the skins, the hot chestnuts went off like exploding rockets, fireworking shattered chestnut pieces all over the room. When we'd recovered from the fright and the laughing, we decided discretion was the better part of valour and instead of wasting our hard-sought chestnuts by turning them into mini-bombs, we'd beat Monsieur Faugier at his own game and make our own puree.
Well, it worked, thanks to trusty Ginette Mathiot and her recipe for this classic basic in i Know How to Cook—but what a palaver! First of all we had to score each nut with a cross, them boil them for 10 minutes in water, then remove the hard glossy skin, then boil them again for another 10 minutes, remove the flaky inner skin, then simmer the nut flesh again, in milk with a little sugar this time, for 20 minutes. Then the milky nuts had to be mashed up till you got a smooth paste, a little vanilla essence added and a little more sugar, and then left to cool. After that, I mixed the puree with melted chocolate and made a Maytime log whose ressemblance to a Christmas log was not in the least coincidental. And it was delicious, smooth and rich, with that distinctive chestnut taste mingled with the lusciousness of the chocolate. But though it was definitely worthwhile having a go, for sheer curiosity's sake, it took a very long time to get to the final product—and I don't think I'll be challenging Monsieur Faugier's supremacy any time soon!
Chestnuts speak vividly to me of late autumn and winter childhood visits to France. I remember one beautiful golden autumn afternoon in the Basque country when we'd been on an interesting outing to Edmond Rostand's country house—the creator of the famous play on Cyrano de Bergerac is one of my father's favourite authors, and we children grew up listening to him reciting the famous speeches from Cyrano—and we stopped along the road beside a huge chestnut tree that had been dropping its fruit all over the verge. We filled all kinds of containers with hundreds of them and back home spent ages popping them out of the spiky first layer of armour which made them look like green sea-urchins, and then having to score a cut in each glossy second layer so they could be roast over the fire or else boiled up for puree and other uses. I loved the taste of them, but it seemed to me amazing that people had learned how to eat them, they had so many layers of protection: the green spikes, the glossy, hard second layer, the flaky skin underneath that had to be rubbed off before you could at last properly use the fleshy nut in the centre.
In winter, roast-chestnut street stalls were—and still are!-- a common sight in French cities. The seller has a little portable brazier, a whole heap of roasted chestnuts ready to sell in paper cornets, and a whole heap more roasting. Every French kid has pestered their parents for one of those paper cornets, and walked along in seventh heaven with the cornet nestled warmly in a gloved hand, the other one deftly extracting the nuts, peeling the crackling armour off them and popping them in your mouth. Fantastic! And at Christmas time in France, chestnuts, roast and in puree, often have pride of place on the table, with the traditional Christmas log made of a mixture of sweetened chestnut puree and melted chocolate shaped into a log and decorated with candied flowers or fruit or cream. Chestnuts are also used in roast-poultry stuffings and egg dishes and all sorts of things and the flour mixed in with other kinds of flours in cakes. In summer, preserved chestnuts reappear in such traditional dishes such as Mont-Blanc, which uses sweetened chestnut puree—often coming out of the distinctive Clement Faugier green and white and brown tins that you find everywhere in France and can easily find in Australian cities too, in places like David Jones Food Hall or other gourmet groceries—combined with whipped cream to make a delicious and classically simple cold dessert. And of course there are the 'marrons glaces' , the exquisite candied whole chestnuts which are considered to be amongst the most quintessential of all such French sweets, and because they take so long to make, are expensive enough to be considered as true luxuries.
We've tried growing a chestnut tree here but to no avail. And we rarely have seen them in the shops. I do bring back tins of Clement Faugier chestnut puree from France from time to time or even from DJ's, but these are few and far between. So the other day when I did see chestnuts for sale in Sydney, a wave of longing for some of the dishes of my childhood swept over me, and I bought a fair few.
Back home, we tried first to roast them—disaster! As we'd forgotten to scare the skins, the hot chestnuts went off like exploding rockets, fireworking shattered chestnut pieces all over the room. When we'd recovered from the fright and the laughing, we decided discretion was the better part of valour and instead of wasting our hard-sought chestnuts by turning them into mini-bombs, we'd beat Monsieur Faugier at his own game and make our own puree.
Well, it worked, thanks to trusty Ginette Mathiot and her recipe for this classic basic in i Know How to Cook—but what a palaver! First of all we had to score each nut with a cross, them boil them for 10 minutes in water, then remove the hard glossy skin, then boil them again for another 10 minutes, remove the flaky inner skin, then simmer the nut flesh again, in milk with a little sugar this time, for 20 minutes. Then the milky nuts had to be mashed up till you got a smooth paste, a little vanilla essence added and a little more sugar, and then left to cool. After that, I mixed the puree with melted chocolate and made a Maytime log whose ressemblance to a Christmas log was not in the least coincidental. And it was delicious, smooth and rich, with that distinctive chestnut taste mingled with the lusciousness of the chocolate. But though it was definitely worthwhile having a go, for sheer curiosity's sake, it took a very long time to get to the final product—and I don't think I'll be challenging Monsieur Faugier's supremacy any time soon!
In winter, roast-chestnut street stalls were—and still are!-- a common sight in French cities. The seller has a little portable brazier, a whole heap of roasted chestnuts ready to sell in paper cornets, and a whole heap more roasting. Every French kid has pestered their parents for one of those paper cornets, and walked along in seventh heaven with the cornet nestled warmly in a gloved hand, the other one deftly extracting the nuts, peeling the crackling armour off them and popping them in your mouth. Fantastic! And at Christmas time in France, chestnuts, roast and in puree, often have pride of place on the table, with the traditional Christmas log made of a mixture of sweetened chestnut puree and melted chocolate shaped into a log and decorated with candied flowers or fruit or cream. Chestnuts are also used in roast-poultry stuffings and egg dishes and all sorts of things and the flour mixed in with other kinds of flours in cakes. In summer, preserved chestnuts reappear in such traditional dishes such as Mont-Blanc, which uses sweetened chestnut puree—often coming out of the distinctive Clement Faugier green and white and brown tins that you find everywhere in France and can easily find in Australian cities too, in places like David Jones Food Hall or other gourmet groceries—combined with whipped cream to make a delicious and classically simple cold dessert. And of course there are the 'marrons glaces' , the exquisite candied whole chestnuts which are considered to be amongst the most quintessential of all such French sweets, and because they take so long to make, are expensive enough to be considered as true luxuries.
We've tried growing a chestnut tree here but to no avail. And we rarely have seen them in the shops. I do bring back tins of Clement Faugier chestnut puree from France from time to time or even from DJ's, but these are few and far between. So the other day when I did see chestnuts for sale in Sydney, a wave of longing for some of the dishes of my childhood swept over me, and I bought a fair few.
Back home, we tried first to roast them—disaster! As we'd forgotten to scare the skins, the hot chestnuts went off like exploding rockets, fireworking shattered chestnut pieces all over the room. When we'd recovered from the fright and the laughing, we decided discretion was the better part of valour and instead of wasting our hard-sought chestnuts by turning them into mini-bombs, we'd beat Monsieur Faugier at his own game and make our own puree.
Well, it worked, thanks to trusty Ginette Mathiot and her recipe for this classic basic in i Know How to Cook—but what a palaver! First of all we had to score each nut with a cross, them boil them for 10 minutes in water, then remove the hard glossy skin, then boil them again for another 10 minutes, remove the flaky inner skin, then simmer the nut flesh again, in milk with a little sugar this time, for 20 minutes. Then the milky nuts had to be mashed up till you got a smooth paste, a little vanilla essence added and a little more sugar, and then left to cool. After that, I mixed the puree with melted chocolate and made a Maytime log whose ressemblance to a Christmas log was not in the least coincidental. And it was delicious, smooth and rich, with that distinctive chestnut taste mingled with the lusciousness of the chocolate. But though it was definitely worthwhile having a go, for sheer curiosity's sake, it took a very long time to get to the final product—and I don't think I'll be challenging Monsieur Faugier's supremacy any time soon!
Of cabbages and kings
Well OK, just of cabbages—but what amazingly versatile players these are in the vegetable world, worthy of high praise! Not only are they stalwarts in the winter garden, like leeks, but you can do so much with them! We grow three different kinds in our garden: the sweet little sugarloaf cabbages, delicious Savoy cabbage with their pale frilly leaves, and beautiful red cabbage, more purple than red really, which lends a touch of colour to even the simplest winter meal. Each of them can be used in many different ways—the Savoy is particularly suited to role-changing. Here's some ideas for fantastic cabbage dishes:
Raw:
*Mixture of very finely-chopped Savoy cabbage and red cabbage, with a dressing of olive oil, a little white balsamic vinegar, a little sour cream, Dijon mustard, finely-chopped Spanish onions, chives and garlic chives, salt, pepper. Or with a tangy home-made mayonnaise.
Cooked:
*A simple and delicious way to cook cabbage as a side dish is to take a whole small sugarloaf cabbage, split it in two, leaving leaves intact on either side, fry it in a little butter, a bit of salt, add a splash of white wine or water, cook for about 2 mins, then tip out the liquid and start again with a little white wine and a little stock till vegetable is cooked and the leaves are translucent. You can do this with chopped Savoy cabbage too. (they are usually too big to cook as halves like the sugarloaf!)
*Red cabbage is extremely nice cooked in an adapted Russian/Scandinavian style way, sweet and sour. This is my version of it: Chop red cabbage finely, fry in a little butter or oil with a chopped onion, add some red wine, salt, pepper, and let simmer for about five minutes. Now add some brown sugar and cider vinegar, tasting to see if mixture has proper sweet/sour contrast(it doesn't want to be too much of the one or the other.) Add chicken or beef or vegetable stock to just cover and simmer for about 30 mins or until cabbage is very well-cooked and tender. Add some herbs if wanted, and a little more sugar/vinegar if needed, simmer for another couple of minutes. This is fantastic with not only all sorts of meats but also beans and other legumes, such as black-eyed beans, chick peas, lentils, etc. Best hot, it is also pretty nice cold as a condiment to have with cold meats and ham.
*Cabbage soup—one of my favourites and so very simple. Take some finely-chopped sugarloaf or Savoy cabbage, some diced carrots, 1 diced large potato, chopped onion, garlic, herbs: thyme, parsley, sage; salt, pepper, some red wine, some butter, chicken or beef or vegetable stock. Fry the onion in the butter, add the carrot and potato, stir till starting to cook, then add some red wine, cook for a little longer. Add the cabbage, some more red wine, cook for 5 minutes. Add the salt, pepper, herbs, stock and cook till carrot and potato are completely tender. Serve with fresh bread or croutons.
*Cabbage cake: I adore this traditional French peasant dish, the perfect thing in winter, which can come either as individual parcels, as in my sister Beatrice's excellent stuffed cabbage parcels recipe in an earlier post(see Family recipes 3), but also as a kind of layered 'cake.' For this you need some whole Savoy cabbage leaves(break carefully off), pork mince, salt, pepper, herbs(sage and thyme is good), an egg, breadcrumbs. First blanch the leaves in some water or stock, for about 2 minutes. Mix the mince with the other ingredients. In a greased round baking dish first put a cabbage leaf then a layer of mince then a cabbage leaf and so on and on until you have used up both the meat and the leaves(you need to have at least four to six leaves for it to work properly. Cook, covered, in a moderate oven for about 1 hour. Serve with a home-made tomato sauce or redcurrant jelly.
Well OK, just of cabbages—but what amazingly versatile players these are in the vegetable world, worthy of high praise! Not only are they stalwarts in the winter garden, like leeks, but you can do so much with them! We grow three different kinds in our garden: the sweet little sugarloaf cabbages, delicious Savoy cabbage with their pale frilly leaves, and beautiful red cabbage, more purple than red really, which lends a touch of colour to even the simplest winter meal. Each of them can be used in many different ways—the Savoy is particularly suited to role-changing. Here's some ideas for fantastic cabbage dishes:
Raw:
*Mixture of very finely-chopped Savoy cabbage and red cabbage, with a dressing of olive oil, a little white balsamic vinegar, a little sour cream, Dijon mustard, finely-chopped Spanish onions, chives and garlic chives, salt, pepper. Or with a tangy home-made mayonnaise.
Cooked:
*A simple and delicious way to cook cabbage as a side dish is to take a whole small sugarloaf cabbage, split it in two, leaving leaves intact on either side, fry it in a little butter, a bit of salt, add a splash of white wine or water, cook for about 2 mins, then tip out the liquid and start again with a little white wine and a little stock till vegetable is cooked and the leaves are translucent. You can do this with chopped Savoy cabbage too. (they are usually too big to cook as halves like the sugarloaf!)
*Red cabbage is extremely nice cooked in an adapted Russian/Scandinavian style way, sweet and sour. This is my version of it: Chop red cabbage finely, fry in a little butter or oil with a chopped onion, add some red wine, salt, pepper, and let simmer for about five minutes. Now add some brown sugar and cider vinegar, tasting to see if mixture has proper sweet/sour contrast(it doesn't want to be too much of the one or the other.) Add chicken or beef or vegetable stock to just cover and simmer for about 30 mins or until cabbage is very well-cooked and tender. Add some herbs if wanted, and a little more sugar/vinegar if needed, simmer for another couple of minutes. This is fantastic with not only all sorts of meats but also beans and other legumes, such as black-eyed beans, chick peas, lentils, etc. Best hot, it is also pretty nice cold as a condiment to have with cold meats and ham.
*Cabbage soup—one of my favourites and so very simple. Take some finely-chopped sugarloaf or Savoy cabbage, some diced carrots, 1 diced large potato, chopped onion, garlic, herbs: thyme, parsley, sage; salt, pepper, some red wine, some butter, chicken or beef or vegetable stock. Fry the onion in the butter, add the carrot and potato, stir till starting to cook, then add some red wine, cook for a little longer. Add the cabbage, some more red wine, cook for 5 minutes. Add the salt, pepper, herbs, stock and cook till carrot and potato are completely tender. Serve with fresh bread or croutons.
*Cabbage cake: I adore this traditional French peasant dish, the perfect thing in winter, which can come either as individual parcels, as in my sister Beatrice's excellent stuffed cabbage parcels recipe in an earlier post(see Family recipes 3), but also as a kind of layered 'cake.' For this you need some whole Savoy cabbage leaves(break carefully off), pork mince, salt, pepper, herbs(sage and thyme is good), an egg, breadcrumbs. First blanch the leaves in some water or stock, for about 2 minutes. Mix the mince with the other ingredients. In a greased round baking dish first put a cabbage leaf then a layer of mince then a cabbage leaf and so on and on until you have used up both the meat and the leaves(you need to have at least four to six leaves for it to work properly. Cook, covered, in a moderate oven for about 1 hour. Serve with a home-made tomato sauce or redcurrant jelly.
Marquage des captures
Le 1 juin 2011
JORF n°0123 du 27 mai 2011
Texte n°45
ARRETE
Arrêté du 17 mai 2011 imposant le marquage des captures effectuées dans le cadre de la pêche maritime de loisir
NOR: AGRM1107007A
Le ministre de l’agriculture, de l’alimentation, de la pêche, de la ruralité et de l’aménagement du territoire,
Vu le règlement (CE) n° 850/98 du Conseil du 30 mars 1998 visant à la conservation des ressources de pêche par le biais de mesures techniques de protection des juvéniles d’organismes marins ;
Vu le règlement CE n° 2371/2002 du Conseil du 20 décembre 2002 relatif à la conservation et à l’exploitation durable des ressources halieutiques dans le cadre de la politique commune de la pêche ;
Vu le règlement (CE) n° 1967/2006 du Conseil du 21 décembre 2006 concernant des mesures de gestion pour l’exploitation durable des ressources halieutiques en Méditerranée et modifiant le règlement (CEE) n° 2847/93 et abrogeant le règlement (CE) n° 1626/94 ;
Vu le règlement (CE) n° 1224/2009 du Conseil du 20 novembre 2009 instituant un régime communautaire de contrôle afin d’assurer le respect des règles de la politique commune de la pêche ;
Vu le règlement (CE) n° 1288/2009 du Conseil du 27 novembre 2009 instituant des mesures techniques transitoires du 1er janvier 2010 au 30 juin 2011 ;
Vu le code rural et de la pêche maritime, notamment le livre IX ;
Vu le décret n° 90-94 du 25 janvier 1990 modifié pris pour l’application de l’article 3 du décret du 9 janvier 1852 modifié fixant les conditions générales d’exercice de la pêche maritime dans les eaux soumises à la réglementation communautaire de conservation et de gestion ;
Vu le décret n° 90-95 du 25 janvier 1990 pris pour l’application de l’article 3 du décret du 9 janvier 1852 modifié fixant les conditions générales d’exercice de la pêche maritime dans les zones de pêche non couvertes par la réglementation communautaire de conservation et de gestion ;
Vu le décret n° 90-618 du 11 juillet 1990 modifié relatif à l’exercice de la pêche maritime de loisir ;
Vu l’arrêté du 15 juillet 2010 déterminant la taille minimale ou le poids minimal de capture et de débarquement des poissons et autres organismes marins ;
Considérant l’adoption de la « charte d’engagements et d’objectifs pour une pêche de loisir éco-responsable » signée le 7 juillet 2010 dont l’un des buts est la lutte contre les ventes illégales de produits de la mer,
Arrête :
Article 1
Le présent arrêté s’applique à la pêche maritime de loisir exercée sous toutes ses formes à pied, du rivage, sous-marine ou embarquée.
Il s’applique dans les eaux sous souveraineté ou juridiction française.
Article 2
Dans la zone et pour les activités de pêche visées à l’article 1er, les spécimens des espèces pêchées dont la liste est annexée au présent arrêté doivent faire l’objet d’un marquage. Ce marquage consiste en l’ablation de la partie inférieure de la nageoire caudale.
Article 3
Les spécimens des espèces pêchées par des plaisanciers embarqués ou des pêcheurs sous-marins pêchant à partir d’un navire sont marqués dès la mise à bord, sauf pour les spécimens qui sont conservés vivants à bord avant d’être relâchés. Le marquage s’effectue, dans tous les cas, avant le débarquement.
Pour les pêcheurs sous-marins pratiquant à partir du rivage, ce marquage doit intervenir dès qu’ils ont rejoint le rivage.
Pour les pêcheurs à la ligne pratiquant depuis le rivage, ce marquage doit intervenir dès la capture.
Article 4
Hormis l’opération de marquage, les spécimens pêchés doivent être conservés entiers jusqu’à leur débarquement, le marquage ne devant pas empêcher la mesure de la taille du poisson.
Article 5
Tout manquement aux présentes dispositions, notamment en ce qui concerne le marquage, peut donner lieu, indépendamment des sanctions pénales susceptibles d’être prononcées, à l’application d’une sanction administrative prise conformément à l’article L. 946-1 et L. 946-4 du code rural et de la pêche maritime ou à des mesures conservatoires prises conformément à l’article L. 943-1 du même code.
Article 6
Le directeur des pêches maritimes et de l’aquaculture et les préfets de région concernés sont chargés, chacun en ce qui le concerne, de l’exécution du présent arrêté, qui sera publié au Journal officiel de la République française.
A N N E X E
LISTE DES ESPÈCES DEVANT FAIRE L’OBJET D’UN MARQUAGE
NOM COMMUN (NOM SCIENTIFIQUE)
Bar/loup (Dicentrarchus labrax)
Bonite (Sarda sarda)
Cabillaud (Gadus morhua)
Corb (Sciaena umbra)
Denti (Dentex dentex )
Dorade coryphène (Coryphaena hippurus)
Dorade royale (Sparus aurata)
Espadon (Xiphias gladius)
Espadon voilier (Istiophorus platypterus)
Homard (Homarus gammarus)
Langouste (Palinurus elephas)
Lieu jaune (Pollachius pollachius)
Lieu noir (Pollachius virens)
Maigre (Argyrosomus regius)
Makaire bleu (Makaira nigricans)
Maquereau (Scomber scombrus)
Marlin bleu (Makaira mazara)
Pagre (Pagrus pagrus)
Rascasse rouge (Scorpaena scrofa)
Sar commun (Diplodus sargus sargus)
Sole (Solea solea)
Thazard/job (Acanthocybium solandri)
Thon jaune (Thunnus albacares)
Voilier de l’Atlantique (Istiophorus albicans)
JORF n°0123 du 27 mai 2011
Texte n°45
ARRETE
Arrêté du 17 mai 2011 imposant le marquage des captures effectuées dans le cadre de la pêche maritime de loisir
NOR: AGRM1107007A
Le ministre de l’agriculture, de l’alimentation, de la pêche, de la ruralité et de l’aménagement du territoire,
Vu le règlement (CE) n° 850/98 du Conseil du 30 mars 1998 visant à la conservation des ressources de pêche par le biais de mesures techniques de protection des juvéniles d’organismes marins ;
Vu le règlement CE n° 2371/2002 du Conseil du 20 décembre 2002 relatif à la conservation et à l’exploitation durable des ressources halieutiques dans le cadre de la politique commune de la pêche ;
Vu le règlement (CE) n° 1967/2006 du Conseil du 21 décembre 2006 concernant des mesures de gestion pour l’exploitation durable des ressources halieutiques en Méditerranée et modifiant le règlement (CEE) n° 2847/93 et abrogeant le règlement (CE) n° 1626/94 ;
Vu le règlement (CE) n° 1224/2009 du Conseil du 20 novembre 2009 instituant un régime communautaire de contrôle afin d’assurer le respect des règles de la politique commune de la pêche ;
Vu le règlement (CE) n° 1288/2009 du Conseil du 27 novembre 2009 instituant des mesures techniques transitoires du 1er janvier 2010 au 30 juin 2011 ;
Vu le code rural et de la pêche maritime, notamment le livre IX ;
Vu le décret n° 90-94 du 25 janvier 1990 modifié pris pour l’application de l’article 3 du décret du 9 janvier 1852 modifié fixant les conditions générales d’exercice de la pêche maritime dans les eaux soumises à la réglementation communautaire de conservation et de gestion ;
Vu le décret n° 90-95 du 25 janvier 1990 pris pour l’application de l’article 3 du décret du 9 janvier 1852 modifié fixant les conditions générales d’exercice de la pêche maritime dans les zones de pêche non couvertes par la réglementation communautaire de conservation et de gestion ;
Vu le décret n° 90-618 du 11 juillet 1990 modifié relatif à l’exercice de la pêche maritime de loisir ;
Vu l’arrêté du 15 juillet 2010 déterminant la taille minimale ou le poids minimal de capture et de débarquement des poissons et autres organismes marins ;
Considérant l’adoption de la « charte d’engagements et d’objectifs pour une pêche de loisir éco-responsable » signée le 7 juillet 2010 dont l’un des buts est la lutte contre les ventes illégales de produits de la mer,
Arrête :
Article 1
Le présent arrêté s’applique à la pêche maritime de loisir exercée sous toutes ses formes à pied, du rivage, sous-marine ou embarquée.
Il s’applique dans les eaux sous souveraineté ou juridiction française.
Article 2
Dans la zone et pour les activités de pêche visées à l’article 1er, les spécimens des espèces pêchées dont la liste est annexée au présent arrêté doivent faire l’objet d’un marquage. Ce marquage consiste en l’ablation de la partie inférieure de la nageoire caudale.
Article 3
Les spécimens des espèces pêchées par des plaisanciers embarqués ou des pêcheurs sous-marins pêchant à partir d’un navire sont marqués dès la mise à bord, sauf pour les spécimens qui sont conservés vivants à bord avant d’être relâchés. Le marquage s’effectue, dans tous les cas, avant le débarquement.
Pour les pêcheurs sous-marins pratiquant à partir du rivage, ce marquage doit intervenir dès qu’ils ont rejoint le rivage.
Pour les pêcheurs à la ligne pratiquant depuis le rivage, ce marquage doit intervenir dès la capture.
Article 4
Hormis l’opération de marquage, les spécimens pêchés doivent être conservés entiers jusqu’à leur débarquement, le marquage ne devant pas empêcher la mesure de la taille du poisson.
Article 5
Tout manquement aux présentes dispositions, notamment en ce qui concerne le marquage, peut donner lieu, indépendamment des sanctions pénales susceptibles d’être prononcées, à l’application d’une sanction administrative prise conformément à l’article L. 946-1 et L. 946-4 du code rural et de la pêche maritime ou à des mesures conservatoires prises conformément à l’article L. 943-1 du même code.
Article 6
Le directeur des pêches maritimes et de l’aquaculture et les préfets de région concernés sont chargés, chacun en ce qui le concerne, de l’exécution du présent arrêté, qui sera publié au Journal officiel de la République française.
A N N E X E
LISTE DES ESPÈCES DEVANT FAIRE L’OBJET D’UN MARQUAGE
NOM COMMUN (NOM SCIENTIFIQUE)
Bar/loup (Dicentrarchus labrax)
Bonite (Sarda sarda)
Cabillaud (Gadus morhua)
Corb (Sciaena umbra)
Denti (Dentex dentex )
Dorade coryphène (Coryphaena hippurus)
Dorade royale (Sparus aurata)
Espadon (Xiphias gladius)
Espadon voilier (Istiophorus platypterus)
Homard (Homarus gammarus)
Langouste (Palinurus elephas)
Lieu jaune (Pollachius pollachius)
Lieu noir (Pollachius virens)
Maigre (Argyrosomus regius)
Makaire bleu (Makaira nigricans)
Maquereau (Scomber scombrus)
Marlin bleu (Makaira mazara)
Pagre (Pagrus pagrus)
Rascasse rouge (Scorpaena scrofa)
Sar commun (Diplodus sargus sargus)
Sole (Solea solea)
Thazard/job (Acanthocybium solandri)
Thon jaune (Thunnus albacares)
Voilier de l’Atlantique (Istiophorus albicans)
Le 1 juin 2011
JORF n°0123 du 27 mai 2011
Texte n°45
ARRETE
Arrêté du 17 mai 2011 imposant le marquage des captures effectuées dans le cadre de la pêche maritime de loisir
NOR: AGRM1107007A
Le ministre de l’agriculture, de l’alimentation, de la pêche, de la ruralité et de l’aménagement du territoire,
Vu le règlement (CE) n° 850/98 du Conseil du 30 mars 1998 visant à la conservation des ressources de pêche par le biais de mesures techniques de protection des juvéniles d’organismes marins ;
Vu le règlement CE n° 2371/2002 du Conseil du 20 décembre 2002 relatif à la conservation et à l’exploitation durable des ressources halieutiques dans le cadre de la politique commune de la pêche ;
Vu le règlement (CE) n° 1967/2006 du Conseil du 21 décembre 2006 concernant des mesures de gestion pour l’exploitation durable des ressources halieutiques en Méditerranée et modifiant le règlement (CEE) n° 2847/93 et abrogeant le règlement (CE) n° 1626/94 ;
Vu le règlement (CE) n° 1224/2009 du Conseil du 20 novembre 2009 instituant un régime communautaire de contrôle afin d’assurer le respect des règles de la politique commune de la pêche ;
Vu le règlement (CE) n° 1288/2009 du Conseil du 27 novembre 2009 instituant des mesures techniques transitoires du 1er janvier 2010 au 30 juin 2011 ;
Vu le code rural et de la pêche maritime, notamment le livre IX ;
Vu le décret n° 90-94 du 25 janvier 1990 modifié pris pour l’application de l’article 3 du décret du 9 janvier 1852 modifié fixant les conditions générales d’exercice de la pêche maritime dans les eaux soumises à la réglementation communautaire de conservation et de gestion ;
Vu le décret n° 90-95 du 25 janvier 1990 pris pour l’application de l’article 3 du décret du 9 janvier 1852 modifié fixant les conditions générales d’exercice de la pêche maritime dans les zones de pêche non couvertes par la réglementation communautaire de conservation et de gestion ;
Vu le décret n° 90-618 du 11 juillet 1990 modifié relatif à l’exercice de la pêche maritime de loisir ;
Vu l’arrêté du 15 juillet 2010 déterminant la taille minimale ou le poids minimal de capture et de débarquement des poissons et autres organismes marins ;
Considérant l’adoption de la « charte d’engagements et d’objectifs pour une pêche de loisir éco-responsable » signée le 7 juillet 2010 dont l’un des buts est la lutte contre les ventes illégales de produits de la mer,
Arrête :
Article 1
Le présent arrêté s’applique à la pêche maritime de loisir exercée sous toutes ses formes à pied, du rivage, sous-marine ou embarquée.
Il s’applique dans les eaux sous souveraineté ou juridiction française.
Article 2
Dans la zone et pour les activités de pêche visées à l’article 1er, les spécimens des espèces pêchées dont la liste est annexée au présent arrêté doivent faire l’objet d’un marquage. Ce marquage consiste en l’ablation de la partie inférieure de la nageoire caudale.
Article 3
Les spécimens des espèces pêchées par des plaisanciers embarqués ou des pêcheurs sous-marins pêchant à partir d’un navire sont marqués dès la mise à bord, sauf pour les spécimens qui sont conservés vivants à bord avant d’être relâchés. Le marquage s’effectue, dans tous les cas, avant le débarquement.
Pour les pêcheurs sous-marins pratiquant à partir du rivage, ce marquage doit intervenir dès qu’ils ont rejoint le rivage.
Pour les pêcheurs à la ligne pratiquant depuis le rivage, ce marquage doit intervenir dès la capture.
Article 4
Hormis l’opération de marquage, les spécimens pêchés doivent être conservés entiers jusqu’à leur débarquement, le marquage ne devant pas empêcher la mesure de la taille du poisson.
Article 5
Tout manquement aux présentes dispositions, notamment en ce qui concerne le marquage, peut donner lieu, indépendamment des sanctions pénales susceptibles d’être prononcées, à l’application d’une sanction administrative prise conformément à l’article L. 946-1 et L. 946-4 du code rural et de la pêche maritime ou à des mesures conservatoires prises conformément à l’article L. 943-1 du même code.
Article 6
Le directeur des pêches maritimes et de l’aquaculture et les préfets de région concernés sont chargés, chacun en ce qui le concerne, de l’exécution du présent arrêté, qui sera publié au Journal officiel de la République française.
A N N E X E
LISTE DES ESPÈCES DEVANT FAIRE L’OBJET D’UN MARQUAGE
NOM COMMUN (NOM SCIENTIFIQUE)
Bar/loup (Dicentrarchus labrax)
Bonite (Sarda sarda)
Cabillaud (Gadus morhua)
Corb (Sciaena umbra)
Denti (Dentex dentex )
Dorade coryphène (Coryphaena hippurus)
Dorade royale (Sparus aurata)
Espadon (Xiphias gladius)
Espadon voilier (Istiophorus platypterus)
Homard (Homarus gammarus)
Langouste (Palinurus elephas)
Lieu jaune (Pollachius pollachius)
Lieu noir (Pollachius virens)
Maigre (Argyrosomus regius)
Makaire bleu (Makaira nigricans)
Maquereau (Scomber scombrus)
Marlin bleu (Makaira mazara)
Pagre (Pagrus pagrus)
Rascasse rouge (Scorpaena scrofa)
Sar commun (Diplodus sargus sargus)
Sole (Solea solea)
Thazard/job (Acanthocybium solandri)
Thon jaune (Thunnus albacares)
Voilier de l’Atlantique (Istiophorus albicans)
reade more...
JORF n°0123 du 27 mai 2011
Texte n°45
ARRETE
Arrêté du 17 mai 2011 imposant le marquage des captures effectuées dans le cadre de la pêche maritime de loisir
NOR: AGRM1107007A
Le ministre de l’agriculture, de l’alimentation, de la pêche, de la ruralité et de l’aménagement du territoire,
Vu le règlement (CE) n° 850/98 du Conseil du 30 mars 1998 visant à la conservation des ressources de pêche par le biais de mesures techniques de protection des juvéniles d’organismes marins ;
Vu le règlement CE n° 2371/2002 du Conseil du 20 décembre 2002 relatif à la conservation et à l’exploitation durable des ressources halieutiques dans le cadre de la politique commune de la pêche ;
Vu le règlement (CE) n° 1967/2006 du Conseil du 21 décembre 2006 concernant des mesures de gestion pour l’exploitation durable des ressources halieutiques en Méditerranée et modifiant le règlement (CEE) n° 2847/93 et abrogeant le règlement (CE) n° 1626/94 ;
Vu le règlement (CE) n° 1224/2009 du Conseil du 20 novembre 2009 instituant un régime communautaire de contrôle afin d’assurer le respect des règles de la politique commune de la pêche ;
Vu le règlement (CE) n° 1288/2009 du Conseil du 27 novembre 2009 instituant des mesures techniques transitoires du 1er janvier 2010 au 30 juin 2011 ;
Vu le code rural et de la pêche maritime, notamment le livre IX ;
Vu le décret n° 90-94 du 25 janvier 1990 modifié pris pour l’application de l’article 3 du décret du 9 janvier 1852 modifié fixant les conditions générales d’exercice de la pêche maritime dans les eaux soumises à la réglementation communautaire de conservation et de gestion ;
Vu le décret n° 90-95 du 25 janvier 1990 pris pour l’application de l’article 3 du décret du 9 janvier 1852 modifié fixant les conditions générales d’exercice de la pêche maritime dans les zones de pêche non couvertes par la réglementation communautaire de conservation et de gestion ;
Vu le décret n° 90-618 du 11 juillet 1990 modifié relatif à l’exercice de la pêche maritime de loisir ;
Vu l’arrêté du 15 juillet 2010 déterminant la taille minimale ou le poids minimal de capture et de débarquement des poissons et autres organismes marins ;
Considérant l’adoption de la « charte d’engagements et d’objectifs pour une pêche de loisir éco-responsable » signée le 7 juillet 2010 dont l’un des buts est la lutte contre les ventes illégales de produits de la mer,
Arrête :
Article 1
Le présent arrêté s’applique à la pêche maritime de loisir exercée sous toutes ses formes à pied, du rivage, sous-marine ou embarquée.
Il s’applique dans les eaux sous souveraineté ou juridiction française.
Article 2
Dans la zone et pour les activités de pêche visées à l’article 1er, les spécimens des espèces pêchées dont la liste est annexée au présent arrêté doivent faire l’objet d’un marquage. Ce marquage consiste en l’ablation de la partie inférieure de la nageoire caudale.
Article 3
Les spécimens des espèces pêchées par des plaisanciers embarqués ou des pêcheurs sous-marins pêchant à partir d’un navire sont marqués dès la mise à bord, sauf pour les spécimens qui sont conservés vivants à bord avant d’être relâchés. Le marquage s’effectue, dans tous les cas, avant le débarquement.
Pour les pêcheurs sous-marins pratiquant à partir du rivage, ce marquage doit intervenir dès qu’ils ont rejoint le rivage.
Pour les pêcheurs à la ligne pratiquant depuis le rivage, ce marquage doit intervenir dès la capture.
Article 4
Hormis l’opération de marquage, les spécimens pêchés doivent être conservés entiers jusqu’à leur débarquement, le marquage ne devant pas empêcher la mesure de la taille du poisson.
Article 5
Tout manquement aux présentes dispositions, notamment en ce qui concerne le marquage, peut donner lieu, indépendamment des sanctions pénales susceptibles d’être prononcées, à l’application d’une sanction administrative prise conformément à l’article L. 946-1 et L. 946-4 du code rural et de la pêche maritime ou à des mesures conservatoires prises conformément à l’article L. 943-1 du même code.
Article 6
Le directeur des pêches maritimes et de l’aquaculture et les préfets de région concernés sont chargés, chacun en ce qui le concerne, de l’exécution du présent arrêté, qui sera publié au Journal officiel de la République française.
A N N E X E
LISTE DES ESPÈCES DEVANT FAIRE L’OBJET D’UN MARQUAGE
NOM COMMUN (NOM SCIENTIFIQUE)
Bar/loup (Dicentrarchus labrax)
Bonite (Sarda sarda)
Cabillaud (Gadus morhua)
Corb (Sciaena umbra)
Denti (Dentex dentex )
Dorade coryphène (Coryphaena hippurus)
Dorade royale (Sparus aurata)
Espadon (Xiphias gladius)
Espadon voilier (Istiophorus platypterus)
Homard (Homarus gammarus)
Langouste (Palinurus elephas)
Lieu jaune (Pollachius pollachius)
Lieu noir (Pollachius virens)
Maigre (Argyrosomus regius)
Makaire bleu (Makaira nigricans)
Maquereau (Scomber scombrus)
Marlin bleu (Makaira mazara)
Pagre (Pagrus pagrus)
Rascasse rouge (Scorpaena scrofa)
Sar commun (Diplodus sargus sargus)
Sole (Solea solea)
Thazard/job (Acanthocybium solandri)
Thon jaune (Thunnus albacares)
Voilier de l’Atlantique (Istiophorus albicans)
Veg Out Time- St Kilda
After eating pizza, lord of the fries and plenty of chocolate it was time for something healthier with our vegan fitness friends. So we suggested Veg Out Time in St Kilda. It's a small vegetarian restaurant with plenty of vegan options. This was my first time to the St Kilda store since going gf, I had already had a good gf experience though at the Chapel St Store. When I inquired about what was gluten free, the staff member explained thay most of the dishes were gluten free. They were kind that they even showed me the bottles of their soy sauce and vegetarian oyster sauce to show that their sauces were gluten free. Rochelle, Toby and I shared some dishes. We had the brown rice and two dish combo which costs roughly $8-$9. We chose the yellow tofu and Tom yum tofu. Rochelle and I both preferred the fried tofu with the lovely tangy tom yum sauce whereas Toby preferred the yellow tofu because of the mushrooms.
The other two dishes we ordered off their 'cooked to order' menu which was only $10.9 is short but cheap and still very quick:
First the lemongrass tofu, this was medium spiced but not too spicey for either of us. We all loved it.
And lastly the pad thai, this was tasty though I don't think it was particularly authentic and think it was missing that fried noodle texture and taste.
Overall it was quick, cheap and incredibly tasty. I'm still touched that they went to the effort to show me the products it means that I will feel safe eating there. Rochelle said that 'it was incredible value, and really clean flavours which I often find lacking in these cheaper end places!' which I completely agree with.
Vegan in Australia blogged about it just a few days ago!
Veg Out Time- St Kilda
63 Fitzroy St
St Kilda
After eating pizza, lord of the fries and plenty of chocolate it was time for something healthier with our vegan fitness friends. So we suggested Veg Out Time in St Kilda. It's a small vegetarian restaurant with plenty of vegan options. This was my first time to the St Kilda store since going gf, I had already had a good gf experience though at the Chapel St Store. When I inquired about what was gluten free, the staff member explained thay most of the dishes were gluten free. They were kind that they even showed me the bottles of their soy sauce and vegetarian oyster sauce to show that their sauces were gluten free. Rochelle, Toby and I shared some dishes. We had the brown rice and two dish combo which costs roughly $8-$9. We chose the yellow tofu and Tom yum tofu. Rochelle and I both preferred the fried tofu with the lovely tangy tom yum sauce whereas Toby preferred the yellow tofu because of the mushrooms.
The other two dishes we ordered off their 'cooked to order' menu which was only $10.9 is short but cheap and still very quick:
First the lemongrass tofu, this was medium spiced but not too spicey for either of us. We all loved it.
And lastly the pad thai, this was tasty though I don't think it was particularly authentic and think it was missing that fried noodle texture and taste.
Overall it was quick, cheap and incredibly tasty. I'm still touched that they went to the effort to show me the products it means that I will feel safe eating there. Rochelle said that 'it was incredible value, and really clean flavours which I often find lacking in these cheaper end places!' which I completely agree with.
Vegan in Australia blogged about it just a few days ago!
Veg Out Time- St Kilda
63 Fitzroy St
St Kilda