The bollard cafe.
This is more a 'funny' than a tip!
My friend and I were sitting outside this cafe- watching the world go by, whilst having a delicious coffee.
The road was closed to traffic, except for certain authorised vehicles.
At the end, nearest the cafe, was a large bollard in the middle of the roadway.
We noticed, after a while, that the bollard automatically sunk into the ground at the approach of one of these authorised vehicles. There was obviously some sort of remote control which allowed this to happen, to give the vehicle access to the road.
On one occassion, when we were 'people watching', a gentleman decided to rest on the bollard, whilst waiting for his wife, who was in the shop across the road.
He was perched on it, looking at his newspaper, when- suddenly- the bollard sank into the ground, knocking him off his perch!
His face was a picture. We had to stifle our giggles, as he looked round, perplexed and rather undignified!
We, of course, had expected what happened- he did not!
That cafe became our regular haunt and amusement. If we were separated and had to meet up later we always arranged to meet at the "Bollard Cafe'.
Each time, thereafter, when we were seated there we had the excitement of watching , those who didn't know of the consequences, , perch on the bollard!
It was a wonderful piece of serendipity that one is lucky enough to experience sometimes.
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Tielle recipe.courtesy of tourist office info.
The Tielle -Octopus tart
Ingredients for 6 people:
1 kg of flour
1 teaspoon of yeast.
1 kg of octopus
250 grams of tomato paste
1 bay leaf
Pinch of hot pepper.
Make a simple bread dough using water and the flour and yeast.
Cook the octopus in a court bouillon.
Meanwhile, brown the sliced onion in a frying pan, add the garlic, parsley and tomato paste. Brown the ingredients together and moisten the mixture with the white wine and a bit of water. Season the mixture with salt and pepper and let cook for five minutes.
When the octopus is done, clean it under running water, and cut into small pieces.
When the sauce has reduced a bit, add the octopus, the bay leaf, a pinch of hot pepper and let it cook for about 15 minutes until it thickens. The mixture should hold together well.
Roll the dough into a rectangle large enough to cut out two 30cm circles. Put one circle into 28cm tart pan and add the filling. Put the other dough circle on top. Pinch the two sides together with a bit of water.
The Tielle Sétoise requires a special technique for its edges: every 2 cm, cut into the edge by 2 or 3 cm with a knife on both the top and the bottom. Then alternate the pieces of dough, one going toward the top, and the other going toward the bottom. Brush the top with oil and put into a 210 centigrade oven for 15 minutes.
The tielle is done when it takes on a nice yellow/orange color.
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- Food and Dining
This is a speciality of Sete.It looks delicious but I have never had the courage to try it!
Updated-June 2007.I have now eaten two!First one in a restaurant was overcooked- dry and burnt at the edges.
The second one we bought in a patisserie and took it for our return train journey picnic.
It was delicious.Octopus 'pulpe' cooked in a tomato sauce- very rich and moist.I'm now a convert.
It confirmed that in fact the first one was overbaked-we thought the restaurant might have been trying to get rid of them quickly?
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