04 July 2011

Canardises de Menton


There's a marvellous shop 'Au Pays Du Citron' on the walking street in Menton that sells anything and everything related to the famous Menton lemon.

You can buy lemon babas, whole lemons pickled in water and salt, all sorts of jams and marmelades, lemon vodka (with flakes of gold!) and limoncello, of course... and much more.

Here you see sugar cubes marinated in alcohol with the zest of lemons, oranges and grapefruit. Delicious in coffee!

Note: A 'canard' translates as 'duck' but it also means a sugar lump dipped in brandy, eau-de-vie or liqueur and given to children and ladies who don't drink alcohol. Et voila - Menton has invented a word - 'canardises.'

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A Menton dans la rue piétonne ,il y a un merveilleux magasin "Au Pays du Citron" qui vend tout et n'importe quoi qui concerne le célèbre citron de la Cité.

Vous pouvez acheter des babas au citron, des citrons entiers confits dans de l'eau et du sel, toutes sortes de confitures et marmelades, de la vodka au citron (avec des flocons d'or!) Evidemment du limoncello ... et bien plus encore.

Ici vous pouvez voir des morceaux de sucre marinés dans de l'alcool avec des zestes de citrons, d'oranges et de pamplemousses. Délicieux dans le café!
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9 comments:

  1. Bergson04 July, 2011

    comment les morceaux de sucre peuvent ils rester entier ?

    un mystère

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  2. Jilly04 July, 2011

    Une très bonne question, Bergson. Je n'ai aucune idée! La prochaine fois que j'entre dans le magasin je vais demander ...

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  3. Amanda04 July, 2011

    I would love to pay a visit to this shop.

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  4. PeterParis04 July, 2011

    Canardise, a nice word, and certainly also nice to taste!

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  5. Karen USA04 July, 2011

    I love how the French add new meanings to old words instead of cluttering their language with a lot of new words. It does make it difficult for sometime speakers who learned the literal French to keep up with all the new meanings though.

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  6. Genie -- Paris and Beyond05 July, 2011

    I had the same question as Bergson but just perhaps it is some French magic. I believe.

    Beautiful jars and it made my mouth water.

    Bises,
    Genie

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  7. Dave-CostaRicaDailyPhoto.com05 July, 2011

    I thought lemoncello was Italian, not French, but who cares, especially after having a few lemoncellos.

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  8. Jilly05 July, 2011

    Dave, you are right but it's also made and sold in Menton.

    ReplyDelete
  9. Au Pays du Citron25 September, 2015

    Vous voulez connaître le mystère de nos canardises???
    Rien de sorcier pourtant ;)
    Les sucres macèrent dans un alcool à 90% donc il n'y a que 10%d'eau(substance qui fait fondre).
    On utilise des sucres concassés qui sont plus durs que les sucres du commerce.
    Au Pays du Citron.

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