Local Food

bread

The local food movement (I think they’re calling themselves locavores) has been big for awhile, but it’s taken me quite a bit of time to get on the train. Not that I think it’s a bad idea: I’ve always really admired people who are into slow food, and I’ve always wanted to be a part of it. But it’s hard in Paris. In Paris, if you want to buy local food, it’s super-expensive. Buying from a chain grocery store like Ed or Leaderprice is a lot easier and cheaper than buying local food, and as I student, I just can’t afford to constantly buy local.

Here in Paziols, though, in the Southwest of France, it’s a lot easier. The focus in this region is “terroir,” a word that doesn’t translate into English, but which suggests a combination of love of the land and love of the work. It is usually associated with wine, but yesterday, in Cucugnan, I learned how it can be associated with bread.

omer

The boulangerie “Moulin d’Omer” has brought back the old-fashioned idea of working with a true windmill to make bread (and other delicious things) that completely embody this idea of terroir. As the miller said to us on our visit, to them, it’s more important to create a quality product that, like a good wine, varies with every item, than it is to create something that can be mass-produced and counted upon to be the same every time you buy it.

cookies

I agree.

emiglia
http://www.tomatokumato.com

Read more about the Moulin d’Omer and Cugugnan at my travel blog: http://travelday.today.com
ALERT: Shameless pimping of my own blog.