A dish made with eel, leeks and black olives used to be a staple of Xmas eve dinner in Martigues ("le gros souper", as this dinner is know in Provence, is traditionnaly meatless). Though there are no more eels in the area since the 1860s, the recipe of the "Anguille de la veille de Noël" is not lost
December 15, 2025 at 8:23 PM
A dish made with eel, leeks and black olives used to be a staple of Xmas eve dinner in Martigues ("le gros souper", as this dinner is know in Provence, is traditionnaly meatless). Though there are no more eels in the area since the 1860s, the recipe of the "Anguille de la veille de Noël" is not lost
My translation. From "Andromaque", act 2, scene 2. I tried to make it rhyme, but promptly gave up. You can read the tirade in the original rhyming French below.
December 14, 2025 at 12:50 PM
My translation. From "Andromaque", act 2, scene 2. I tried to make it rhyme, but promptly gave up. You can read the tirade in the original rhyming French below.