This place, Tarascon, is probably the armpit of Provence. Originally famed for it's King Rene Chateau, the Cathedral of St. Martha, the Portal St. Jean, the magnificent 18th century ornate Theatre and it's fortified walls; it has become a sad reflection of it's important past. Unfortunately the striking town houses have fallen into disrepair occupied by 'renters' living off benefits. Subsequently the town Hall cannot support the infrastructure so streets are dirty, civic buildings shabby, empty and closed. But, both Eddie and I have some good friends that still persevere to dwell therein. Amongst them are Fabrice and Papou who run the 'Theatre Bistro'. Fabrice is a very inventive chef, I can't remember the number of times that I have robbed his recipees.
One other curiosity that the town is famed for is the legend of the Tarasque, a fearsome river monster; a cross between a lion and a crocodile with a huge 'shelled' back. This creature would periodically emerge from the Rhone to devour local maidens (it's bloody well welcome to um if you ask me; the town must have the ugliest women in the whole of Fraance). It was daan to St. Martha to sooth the beast after which a crowd of yoofs stoned it to deff. Things haven't changed much, the local yoof still have violent moronic tendencies. To celebrate the event the town commissioned a local artist to sculpt a stone effigy of the Tarasque which they placed outside the Chateau to attract tourists.
Eddie decided to mark the event his way by super gluing a giant plaster 'dick and balls' on the top of it's head. This he achieved at midnight when the town was asleep. It took the local Gendarmerie 2 days to chisel it off. Result.
Fabrice's Magret du Canard.
Place the Magret skin daan in a frying pan on a very low heat foa 15 minits. Drain off the fat an' turn to flesh side foa 5 minits. Remove from the pan and slice. Very pink. Serve wiv a green salad. Simple but brilliant.
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