Foie gras in the making...

L'Alsace is one of the regions of France that produces foie gras. There's lots of arguments about which region has the best, but given that I'm a born-and-bred Alsatian, I'll say it's ours and won't even entertain other claims :)

Today, hubby got to taste a specialty of the Sundgau (southern part of Alsace): carpes frites (fried carps). We picked a little restaurant that we know well and which is one of only two that has live, fresh carps in troughs fed by fresh water right in the restaurant. They serve about 60-70 lbs a day. We spent a bit of time with the owner/chef who walked us what it takes to go from fresh water to plate! Very interesting.

Then on to visiting the rest of the region and its lovely little villages. I'm thinking of doing a series (on my SmugMug site) about windows and their dressings: so many lovely interpretations.