Thursday market day in Dinan is probably my favorite time of the week. All of the amazing produce, meats, sausages, cheeses make for an eye watering barrage of edible goodies.
We wandered up about 10, grabbed some cash and split up to grab dinner essentials. Niters and I ended up with a half case of wine and a huge bouquet of flowers. More responsible shoppers ended up with salad makings, fresh green beans, cheeses, and mind blowingly good strawberries for dessert.
On the way back down THE HILL(tm), Nita and I swung by the butcher shop to grab a tasty animal hunk for dinner. Porc Savoyard was my panicked choice, since it looked like an innocent pork roast all rolled, tied and topped with herbs. Nope, not even close! Porc Savoyard turns out to be a wonderful layered pork roast, with bacon, air dried ham, a light layer of a minced pork pate and grated swiss cheese all tucked under a fat cap to keep it all moist while roasting.
Quite possibly the most interesting pork roast I have ever made. Dinner was late, as we are now in the habit of dining after 8pm, but the wine and food was great and the plates left the table clean enough to put right back into the cabinet.
Tomorrow we are heading to Fort La Latte.
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