I received the beautiful card from Annecy, a place I'd love to see, last year through Postcrossing. The stamp on it surprised me because although I knew the post office in France had published a series on regional foods, I didn't think blancmange would be a dish to celebrate and it's nothing to do with Annecy. It was always something of a joke at school. Clearly I haven't had the opportunity to eat the real thing.
There was a series of twelve in the booklet, these being the remaining eleven. Even there, there were a few surprises. French caviar? I had no idea.
Quite mouth-watering on the whole and a little more expected than blancmange. They are meant to be arranged as three menus of four courses: starter, main course, cheese and dessert. I'm afraid I had them in alphabetical order before I realised.
This is a post for Sunday Stamps, now hosted by Violet Sky at "See it on a Postcard!"
I like those stamps! Maybe I will be lucky enough to get some on cards from France. Blancmanges aren't very popular here in the USA; the first I ever heard of them was in the Monty Python skit "Blancmanges playing tennis."
ReplyDeleteI love to cook so these stamps are really fun to see for me. Have a blessed Sunday.
ReplyDeleteThank goodness I’d already eaten or it would have made me hungry.
ReplyDeleteI have heard of a blancmange - but they are exactly common in Canada either.
ReplyDeleteThat is a wonderful tastefully done series, though.
Yum! No blancmange in the midwest USA either. The tartes look tasty! Thanks for participating.
ReplyDeleteMy memories of blancmange are that it was no very inspiring as school dinners were enough to put anyone off. I can understand why they show cheese on their stamps but caviar was a surprise.
ReplyDeleteThat is quite a feast. I've never had blancmange.
ReplyDeleteHow interesting that the word blancmange is from old french, I liked the pink version we got at school, don't think I've had it since though. They are a attractive set of stamps, I like the combination of food and background scene.
ReplyDeletewhat a great set of stamps!
ReplyDeleteOoooh, I love Blancmange!! Yum. But your comments made me think about Bobotie, a South African dish that we loved to hate. It is so easy to get it wrong (and if you do, it tastes like unseasoned mince) but when you get it right? Yum.
ReplyDeleteWhen I was a kid we used to go to a hotel in the Drakensberg on holiday and us children were served this delicious pudding which I was told was blancmange and ever since then I have wanted to try it again but I never have! I have a feeling they adapted the recipe and added vanilla.
ReplyDeleteI hate Bobotie!