Lamb tagine dinner
Two nights ago I had dinner in Haute Provence, which incidentally has the lowest population density of any French “department.” Perhaps that is why so few restaurants were open in Forcalquier along the Via Domitia, the old Roman road. Only the Vietnamese and Moroccan restaurants were open. I chose Le Jam, a warm, intimate place specializing in couscous and tagines.
Dining alone in France is not a solitary experience. The waiter engages you, fellow diners acknowledge you, and you feel part of a community of eaters.
I ordered a chicken tagine. When the waiter ceremoniously removed the lid, a great plume of steam escaped revealing a dish of tender chicken infused with lemon and smothered with onions, olives, carrots and potatoes, all in a broth of many spices.
Delicious and transporting!
Only the cooking vessel itself, a drab metallic affair, was disappointing. I felt like selling them one of our Terafeu Terafour tagines…
Bon appetit!
