Food D'Amour, Salernes

On a recent trip through Provence, we decided to hike through the European Grand Canyon, along the Sentier Martel from the spectacular Chalet de la Maline to gorgeous Point Sublime. Hiking this path is no easy feat and should be done only if you are in good shape with proper footwear and sufficient provisions. Climbing up steep—at times seemingly vertical—slopes is impractical with sneakers or sandals and requires a bit of stamina.  At the highest point, only really well-trained hikers do not have to rest.  Along the path, several signs warn ill-equipped hikers of the rigors of this chemin.
Despite the fact that we consider ourselves to be in fairly good shape, even our best man had to stop at the highest point of the hiking path.  In the worst summer heat, we all were exhausted and had to regain our stamina and breath. It took us a little less than the five hours that most guidebooks recommend, but the effort was worth it.  Even though it is not the Grand Canyon, it is a spectacular sight in Europe.

And what better way to celebrate this nice workout than with a good meal at a good restaurant? Our gracious host, Patrice, at Les Cigales, in Salernes, had recommended and made reservations at Food'Amour. We were not disappointed: the evening was a refined, sophisticated event.

On a beautiful summer's evening, the outdoor patio is very relaxing.

The menu offers several options, all of which have a fantastic reputation.

Starting off with two tiny teasers, the meal promised to be a delight: the owner surprised us with a spoonful of avocado cream, topped with shrimp, and a tiny waffle filled with curry cream and chicken meat. So delicious!

These tiny surprises were followed up by gazpacho, a cold Spanish soup, made with dried tomatoes, croutons, mozzarella and bacon. We have never experienced anything more delicious on a hot summer night. It might have been exactly this combination of cold soup on a sizzling hot summer day that made it so delicious.

Veau à l'orange was the main dish: four tender slices of veal, on carrot mousse with a slight touch of orange, and cut-up vegetables. Savoring every single bite of this tender meat was a must. The orange-flavored mousse gave the meal a delightful twist. Why can the French cook so well? Why is it that they can surprise  unsuspecting foodies so enormously?

As is the habit, we finished off the delightful evening with cheese.