I have safely returned from my adventures in France, and will now begin detoxifying. I didn't realize that one could eat fois gras and a vat of fondue in a single sitting, drink a bottle of wine and not have one's heart immediately explode in one's chest. However, it is possible. At the request of Pucho, I would like to update you on something I learned (or didn't learn?) about French food. French fish to be exact.
For the past four years, I have had the unlucky job requirement of making an annual trip to Talloires, France which, by the way, is one of the 1000 places you should see before you die. Check. It is a culinary extravaganza filled with local seasonal produce, meats, cheeses, chocolate, and wine. As Talloires is situated on beautiful, pristine Lac Annecy, fish often feature prominently on our menus. I have learned many new fish vocabulary words: perche (perch), brochet (pike, I believe), truite (trout), and finally: féra. Comment dit-t-on féra en anglais? I ask every year. The reply I receive without fail: it eez a lake fish.
Ah, I see, a "lake fish." Not only a lake fish, but most definitely not a fish that we have in the States. Non. This fish exists only in lakes of Savoie and Lake Geneva. You do not have zis feesh! How French, I kept thinking. They can't possibly imagine that this fantastic fish could exist somewhere outside of France (or French-speaking Switzerland). My curiosity piqued again this year, I have done some research on féra and have come to one definite conclusion: féra is, indeed, a very special lake fish.