FOLLOW ME TO ARBOIS

FOLLOW ME TO ARBOIS…

Full of charm, the old city of Arbois, located in the department of Jura, is renowned for its unique wines: vin Jaune, vin de Paille, Macvin and also for the memory of Pasteur who spent many years of his life there.

DOWNTOWN ARBOIS

The beautiful Romanesque church Saint-Just was built during the 12 century and is in a remarkable condition. Every year on the day of Saint-Just (September 2^nd) the Biou ceremony is celebrated. It is an offer to God of the first fruits of the harvest represented by a huge amount of grapes. The ceremony takes place in 3 stages:

– The procession, during which the cluster is attached to a stretcher and carried by men,

– The benediction, where the biou is welcomed to the front of the church by the clergy and brought up of the nave,

– The blessing of the biou followed by the mass.

SAINT-JUST CHURCH

VIEW OF THE CHURCHES

One of the best chocolatier in France: Hirsinger, located in the center of the city, near the plaza.

SHOPS IN ARBOIS

The river ‘La Cuisance” runs across the city.

THE RIVER

The family’s house of Pasteur is now a museum. Pasteur worked on the fermentation, very precious for the oenological science, and discovered the Pasteurization.

PASTEUR'S HOUSE

Touring the city is a real pleasure because of all its history, vineyards, specialties and great wine tasting all over town!

CHATEAU D'ARBOIS

PROMENADE A ARBOIS

DUCK BREAST WITH BALSAMIC GLAZE

BONNE DEGUSTATION!

DUCK BREAST WITH BALSAMIC GLAZE

Learn the secret to a perfectly cooked duck breast by following these simple steps! I love this meat with a fantastic Bordeaux, Saint-Emilion for instance or a Cotes-du-Rhone such as Gigondas. Bon Appétit!

Preparation: 10 min; Cooking time: 15 minutes

Serving 2

1 duck breast (about 1 pound)

Salt and pepper

4 tbsp of balsamic vinegar

2 tbsp of honey

2 tbsp of Cointreau

Put the duck breast on a cutting board and make some oblique cuts with a sharp knife.

Season the meat with salt and pepper on the flesh side only.

Cook the duck breast in a large frying pan with a lid for 10 minutes (skin side first) on medium high heat. Discard the fat. Turn the meat and cook 5 more minutes. Discard the fat again.

Place the meat in a plate and cover with an aluminum foil and let rest for 10 minutes. If you want to keep the meat warm, preheat the oven at 200 F. and turn it off. Place the meat in the oven.

Add the balsamic vinegar to the frying pan and cook for 2 minutes. Add the honey, stir well. Cook 2 more minutes, add the Cointreau and some pepper. Cook a few minutes until the sauce is thickening.

Place the duck breast on a cutting board, skin side up. Cut some oblique slices (1/4 inch thick).

Display the slices into 2 plates and serve with the balsamic glaze.

Enjoy!

French Recipes and Cuisine