Rugby Rookie Initiation Ideas

MEETING HALLS OF YOU TO NIMES ....

invariably My day starts with a visit to Les Halles Nimes to go around my favorite étaliers looking for the product of the day ...

My first visit is for "HOSTEL HALLS" in Arlette and her husband where I enjoyed a coffee while commenting on today's news and gossip of life Nîmes.

In the real place of living and meeting in which is expressed (with the accent!) The talent and expertise of professionals rave about the products they support, I glean ideas and exchange recipes and find solutions to my questions ....

Now what to do with the remains of aioli?

Simply (you had to think!) A dish of fish emulsion aioli (see recipe of the day).

A single card renewed following products can enjoy the day at the counter too many oysters, trotters, kidneys white, grilling St Giloise (today 'Today there were more) ...

the counter where I enjoyed my coffee and where I love to eat white kidneys, or the grilled squid or frog legs.

HOSTEL HALLS: tel: 04.66.21.91.54

Then I do my rounds with my étaliers:

Today I took the net at Hubert Julienne for my dish to noon tomorrow.

quinoa with the King of the seed to accompany my dish.

From the salad to my greengrocer: I opt for a nice escarole well in the center yellow.

From parsley Lucie at home.

fishmonger JOHN HUBERT: All fish of the Mediterranean or Atlantic, and especially on command (if the fishing is good) Brittany lobsters from another world ( sins of yesterday and not spent in pool !!!)....

The grainetiers: semolina, quinoa grain rice, brown rice, bulgur wheat, lentils, grape leaves and oriental products.
ETAL FRUIT AND VEGETABLES BONENZA: Beautiful tomatoes beef heart, all kinds of mushrooms when in season and beautiful flowers cpourgettes for making donuts.

the scaler: Oysters, mussels, purple sea urchins, shrimp, cuttlefish, whelks, clams and especially Grau du Roi!!

CHEZ LUCIE Herbs: sage, basil, chives, dill, mint, parsley, cilantro, vegetables, fruits, salads of all kinds and mesclun, baby Spinach, chard shoots etc. ....

INSTITUTIONS DANIEL : Brandade, fresh or salt cod, tapenade, olive oil, olives Picholine, tomato caviar, anchovies, etc. ....

CHEESE VERGNES: A very large number of cheese especially the St Marcelin, Epoisses, the Selle sur Cher, the Mont d'Or, Vacherin, Maroilles or the head monk etc. ...

Come and discover the vibrant atmosphere of the Halles, perfumes specific, its incomparable flavor, and your purchases, be guided by the advice that you will be generously provided by all étaliers here.

http://www.saveursdeshalles.com

FOR INFO:

Les Halles is located in the protected sector of the city at the heart of historic . The surface of the covered market is 3500 m2 which represents a large sales force in the city center.

This site is located downtown, main entrance on the side General Perrier Street - near the commercial center of the dome. The halls are very picturesque and popular with city dwellers, remaining a place of encounters, exchanges, finds ,......

Inside: a restaurant, a bar and numerous food trade: Butchers, horse, meats, grills, poultry, offal, catering, fish, shellfish vendors, dairy-cheese , delicatessen, shops olives and condiments, honey, pasta, wines and spirits, delicatessen, bakery, pastry, florist.

THE HALL PLAN:

http://www.nimausensis.com/Nimes/halles/Etalsjan2006.jpg

Close: 2 parking spaces of about 600.
Open every day including holidays from 7:00 a.m. to 1:30 p.m.. Air conditioning

TO FINISH THE RESTAURANT Dont forget "THE PLEASURE OF THE HALLS" Sébastien Granier, 4 rue Litre Street near Les Halles.

http://www.auxplaisirsdeshalles.com